Specifically time to work with souffles.
This fills me with some dread. Okay a lot of dread. As I've posted before, I have a fear of egg whites. Partly because I'm concerned (with good reason) that I'll smack them around too much and make them disintegrate. Also, partly because I have my doubts about getting every speck of invisible butter off my mixer.
On the other hand, the recipe which is throwing my kitchen into chaos does sound yummy and involves blue cheese, which I have always loved even as a kid. And to make things better, there's parmesan cheese involved too so how can this not be a good thing.
I feel rather like I"m going into battle here.