November 11: Souffle

As part of the ongoing sequence of fetes and festivities here in Houston, tonight we enjoyed dinner at Tony's, reportedly one of the best restaurants in the city. The company was charming--people in the South really are very warm and welcoming--and the food exquisite: sushi tuna with avocado, Caesar salad, red snapper Sheridan, and the piece de resistance, four huge Grand Marniere souffles. The souffles were carried in with some ceremony, held aloft so we could all admire them. They looked like baker's hats, only edible. I've never seen anything like them. After some oohing and aahing, the souffles were cut open and served. How to describe the experience of eating the dessert? The sugary meringue-like foam with the custard filling was an incredible treat, as this whole whirlwind trip has been. I feel so grateful for each experience my sister and I have shared together over the past two days here--I've really tried to savor each one, like each bite of an excellent dessert.

Glorious souffles
risen, baked to perfection.
Enjoy your dessert.