CJ loves karate, so that is usually a good bellweather of how he is really feeling. No school means no karate.

Mmmmm, cheesy goodness. Will need to see if I can make anything appropriately nommy for lunch.

Good luck, msbelle.

There is some kind of frigging PREHISTORIC bug on my ceiling, and it's staring at me. HELP.

I've had fondue at Artisanal. It is like cheese heaven.

Oh yes.

Distract it with cheese?

It ran away, through the crack under the back door! Thank god. I don't know what the hell that was, and I don't want to.

Also, cheese is all for ME. I do not share with scary insects.

Shit shit stupid phone didn't ring why did I trust these people to know what they were talking about I should have just gone there anyway AUGH.

Sigh. Work. I hope nothing breaks in shipping, or nothing important is sent to the wrong place.

I love gougeres! I have a super easy recipe.

ahem? You tease us like that and then don't post or link?

ahem? You tease us like that and then don't post or link?

It's at home! and not on the internet I don't think. It was from an ad for Saveur magazine that I found seriously 20 years ago (OMG I AM OLD!). I'll try to remember to transcribe when I get home.

EXCEPT! I mailed it to a friend in 2005 and found it in my saved email. hahahah Email hoarding pays off. Let me fix some formatting and I'll post.

Let's see if this works.

Gougères

Ingredients
5 tbsp. butter
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. nutmeg
1 cup water plus 1/2 tsp
1 cup all-purpose flour
1 cup grated gruyere cheese
5 large eggs (AT ROOM TEMPERATURE!)

Directions
1. Preheat oven to 425 degrees.

2. Add butter, salt, pepper, and nutmeg to 1 cup of water in medium saucepan and bring to a boil over medium-high heat. When butter melts, reduce heat to low.

3. Add flour to butter-water mixture all at once and cook over low-heat, beating with a wooden spoon for one minute, until mixture pulls away from sides of pan.

Remove pan from heat.

4. Add cheese to pan and beat with wooden spoon until well incorporated.

5. Add 4 of the eggs, one at a time, to the mixture beating each egg until thoroughly absorbed. Continue beating until mixture I smooth, shiny, and firm (this shouldn't take too long after adding the last egg).

6. Drop batter in small spoonfuls onto a lightly buttered cookie sheet.

7. Beat remaining egg with 1/2 tsp water and brush uncooked Gougères with egg wash.

8. Bake in upper third of oven for 15–20 minutes until Gougères are golden and doubled in size. Serve hot or cool to room temp. Will keep in refrigerator for several days. Makes about 3 dozen Gougères allegedly. I usually double the recipe for parties because people love these little guys.

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