Kitchen work.

Having now made soufflés, I can't see what the big deal and the fuss is all about with them. They're difficult the way risotto and yeast-based breads are difficult: it's all in the technical details. Once you've mastered those, you're fine. I was fine even whipping the egg whites with only one whisk on the electric mixer because I couldn't find the other one, even when I had to leave them for a few minutes while I got the simmering water ready, even when the oven somehow turned off and I had to leave them sitting in the water bath an extra half-hour while it heated back up. They didn't puff up as much the picture promised, and they were astonishingly fragrant. Cakes on top and custards in the middle as they're supposed to be.

It's not something I'll make all that often - I made them today as recipe testing for one of my clients - and it's something I'm not going to be scared of, if I'm ever called on to do so.