a goal on day zero
Make a chocolate souffle
The key to a perfect soufflé is to fold the egg whites gently into the base mixture for a light and airy result.
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My attempt did not turn out as well as hers. It wasn't even close. I'm not disappointed with it, but I can admit when I get 2nd place.
We were sure that there would be a few failed attempts at a souffle due to how hard we heard they could be. Then she went and knocked it right out of the park on her very first try. My turn next weekend and I'll be feeling the pressure!
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