With spring time and a streak of hot weather our coop is overflowing with eggs. Now with the ducks in the mix we have even more. I had eggs on the mind when I was perusing other iterations of one of my favorite community publications- the Edible community (ours is Edible East Bay). I was checking out an Edible Portland when, lo and behold, I came across an article by a woman with a surplus of eggs. She decided on cheese soufflé and convinced me that even I could bake one (well, that and the Julie/Julia Project). So I dusted off my 20 year old soufflé dish, a gift from my mother when I had announced I wanted to be a chef. And I baked a soufflé.

And we ate it. And it was good.