Sorry if you’re in a sugar coma from Halloween and here I am bringing you something sweet.
Actually, I’m not sorry. I had one piece of candy over the Halloween festivities and it was a Twizzler so that doesn’t even count.
What else is ticking me off about Halloween celebrations? Well I spent a good chunk of time creating my flamingo suit. I made the neon pink sweatshirt and the flamingo hat, and picked through a surprisingly wide selection of neon pink workout pants at TJ Maxx to find the right color.
My original goal was a tacky lawn ornament theme. Me as a flamingo, my friend Ian as a lawn gnome, and the GS as a Jesus statue. Unfortunately those two didn’t follow through. Instead, about 10 minutes before we were about to leave for a friend’s party, Ian decided he would be a soccer player and the GS decided to be Edward Snowden. Regular work clothes, a homemade NSA nametag, glasses from Target, weird facial hair, and a whistle.
We arrive at the party and my costume barely gets a second glance (aside from a probable “OUCH that color is bright”). The GS?
“OH MAN you’re the whistleblower!! Hahaha that’s amazing dude!”
I was bitter.
Night two, different party. I decided that clearly the flamingo costume didn’t get the credit it was worth, so I went with a last-minute costume, too. Katniss Everdeen, given that I frequently rock a wrap-around braid in my day-to-day life.
I almost used my makeshift bow and arrow to knock a girl out at the party for taking my chicken wing dip out of the oven after it had baked for about 3 minutes. Clearly not ready. Hands off, Cindy Lou Who.
No souffle for you.
Chocolate Souffle, adapted from Amy Bites
1/2 cup semisweet chocolate chips
2 tbs butter
1/2 tsp vanilla extract
2 eggs, separated
2 tbs sugar
a few drops of vinegar
pinch of salt
Melt the butter and chocolate together in the microwave or with a double boiler. Set aside to cool.
Add the vanilla to the chocolate, then the egg yolks. Stir together until smooth and shiny.
Beat the egg whites, sugar, salt, and vinegar together until stiff peaks form. Fold the egg whites into the chocolate mixture gently until combined.
Pour into ramekins, prepared with either baking spray or butter and cocoa powder.
Bake at 375 for 20-25 minutes until puffed up and beautiful. Serve immediately.
Yeah, I’ll share the other one with the whistleblower.