today is the perfect example of why i hate to do a menu ahead of time. yesterday-s’posed to rain,doesn’t. today s’posed to rain but sure didn’t look like it after i got outta kroger. so i left empty-handed thinking i might grill outside. that thought rapidly dissipated about 3. oh well-on to more important deep thoughts. my hero, alice waters, was influential in getting obama to plant an organic garden on the white house lawn. in celebration, i pulled out all of her cookbooks and glommed over them for the last few days. now, dan and i just went out to our spot by lake ray roberts and picked a bunch of wild garlic-what is the recipe that the first book falls open to? green garlic soup.mmmmmmmmmmmmmmmmmmmm made it. then, asparagus is cheaper than i have seen it in a while and it is gorgeous. this is still simmering in my head right now but i think it will include proscuitto and eggs. and of course, my other hero,mom, was talking bout some dessert she made with angel food cake and i thought-i have never made an angelfood cake! so i  did. it is not the most perfect but rain tends to do that to egg whites. curses. i won’t complain. the rain is good for our garden and worms. bad for my big ideas 
tonight

• wild garlic soup
  
• roasted asparagus something
  
• chocolate angelfood cake with fresh fruit to cover up its downfall

here is a recipe for my mom that i promised like 2 months ago
these can be frozen for quite some time
 
 
chocolate souffles
5 T. butter-1 T. softened-the rest cut into chunks
1/3 c sugar plus some to coat insides 
8 oz. bittersweet choclate
pinch of salt
1 t. vanilla
1 T. your favorite liqueur
6 large egg yolks
8 large egg whites
1/4 t. cream of tartar
2 T. powdered sugar
coat 8 1-cup ramekins with the softened butter and then coat the inside of each with sugar.
melt chocolate and remaining butter in medium bowl over simmering water and then add salt vanilla and liqueur.remove from heat.
simmer 1/3 c. of sugar with 2 T. water until the sugar dissolves. start whipping the egg yolks and with the mixer running, slowly add the sugar syrup. whip about 3 minutes-or until tripled in volume.
clean the mixer and beaters.beat egg whites til frothy,add tartar and continue to beat to stiff peaks.take about 1/4 of the whites and manfully beat it into the chocolate. then lady-like-fold in the remaining mixture.
fill each ramekin almost to the rim .cover and freeze until firm-about 3 hours.
prheat oven to 400. put your ramekins on a sheetpan and bake at least 15 minutes without peeking. then check every 2-3 minutes-i should be risen above the top. sprinkle with powdered sugar and prepare to totally freak your friends out with deliciousness.