Grand Marnier Souffle with Creme Anglaise, Slobberloaf (tm), and Laundry Lists

There is a raging storm outside...  It's the desert, so I'm sure it will last all of ten minutes max.  However, it is a distinct Phoenix phenomena that when it rains, every six months or so, we all go stand outside and stare at it and immediately turn into the biggest driving wimps on the planet.  I have driven in pure white-out blizzards, on black ice, and in six feet of snow and there is no way in hell I am going out in a little rain here.  Although I will say, my ability to drive in snow has completely disappeared as well, so maybe I don't actually have a point.  Disregard.

Today in an attempt to be as completely random as possible, apparently, I embarked on two very distinct cooking projects:  Grand Marnier Souffles with Creme Anglaise and ... well ... Slobberloaf.  I'll explain.  I was contacted by a business in downtown Phoenix about providing my dog treats for their customers.  The treats were such a hit, that they then wanted to know if I could do entrees.  Accordingly, Slobberloaf is an entree for dogs.  It is essentially the same as a regular meatloaf you would make for yourself, but without all of the spices.  However, as I placed several pounds of ground beef and fresh vegetables in the oven, no shit, I could actually hear my father's voice say, "JESUS CHRIST!  WHAT THE HELL?!"  If he weren't already gone, this would have killed him.  Of all the bullshit I have pulled in my life that he found offensive, this is the ultimate insult.  Anyway, I actually have four mini-loaves and the assorted roasted vegetables in the fridge to be delivered to my testers once this sky explosion stops.  I freely admit that while this was cooking, I decided I was trying a bite.  It's good!  And oh my God, Kirin, my chow/retriever mix, lost her damn mind.  I have a very firm rule about No Dogs in the Kitchen and I couldn't peel her away.  I think this is going to be a hit.  Check it out:

Ground beef with potatoes, carrots, and celery

I'm positive that I could have passed this off as a regular recipe and no one would have known the difference.  I'll see what my test subjects have to say and if they all agree, these will be for sale shortly!

My other project is part of my French Ambition Tour.  As I have mentioned, I recently read My Life in France ((Julia Child's life story of her years in Paris)) and received Mastering the Art of French Cooking.  This has inspired me to attempt to learn to make some things which frankly, I can't pronounce, but what the hell. I'm planning to make the souffles on Sunday for Mother's Day, but decided I really should give them a test run.  I think they turned out really well, especially for a first try.  I am also now a pro when it comes to separating eggs.  Here are some pics:

Immediately out of the oven

Yum

Glorious

With the Creme Anglaise

I managed to restrain myself and only had a couple of bites of one.  It really is tragic they don't keep.  Although, I can admit I had a piece of the edge of one an hour later and yep, still good.

In other non-cooking news, I have finished the coursework for my personal training certification and now just need to devote 5-6 hours to taking the online exam.  I have also been hired to do two freelance articles which I am really, really excited about.  Tomorrow I am delivering the menus I constructed to the Bed and Breakfast that is interested in using me.  There is so much going on that it is scaring the shit the out of me.  My twitch is back.

It appears the rain is subsiding a little, so I'm going to go deliver the Slobberloaves....  Credit for the name to my Cousin Cecily who said she had heard it referred to as such, but Google didn't corroborate that.  I'm taking the name.  I dig it.