Cheese Souffle. A MUST when life gets you down.

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No, this is not paleo. Actually, you cannot get much farther from paleo than this. I went to the beach to nurse my wounds and try to get my head together. Last week, I found myself getting angrier and angrier at everything. I fought the urge to either yell or cry at random people (my poor husband!), and I felt like something awful was eating away at me from the inside. I officially miscarried at home last week (will blog about that separately), and this time the closure did not come for me as it did last time. I’m a work in progress I guess.

My life feels in limbo while I wait and hope that the testing on the baby and placenta yields some answers. Without knowing why we failed, yet again, there is really no way to have closure or move forward.

This cheese souffle is a recipe that I grew up enjoying during all family holidays (and even just any old Sunday). It is a total comfort food for me, and one of the few things I cared to take the time to make in the last week and a half.

It turned out to be a wonderfully relaxing weekend, and I truly got to enjoy time with my boys. Time spent rock/treasure hunting was relaxing and kept my mind in a much less harmful place. It was SO hard to leave today, but all good things must come to an end.

This needs to be prepared the night before!

8 one-inch slices of sourdough bread (or 16 slices of 1/2 inch)

1.5 lbs shredded cheddar cheese or other favorite (monterey jack mixed with cheddar is good too)

6 eggs

dry mustard (at least 1 tsp depending on your taste, use more if you like the flavor)

3 cups milk

3/4 tsp salt

butter

cayenne pepper

Spread bread with butter only on one side.  Cut bread into one inch cubes.  In a buttered baking dish (13×9), alternate layers of bread and cheese.  In another bowl, mix the slightly beaten eggs with milk, mustard, salt, and dash of cayenne pepper (or more if you want a kick).  Pour the egg mixture over cheese and bread.  Cover with plastic wrap.  Let stand in refrigerator overnight.  In the morning, bake uncovered in 350 degree oven for 45-50 minutes, it will be puffy and golden brown.  If you use a pyrex dish, be sure to reduce the temp to 325 degrees.

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