Green Eggs and Mom

Had my Mum over today for a 3-course morning menu.  Part of it was inspired by an old recipe she had made for us which was served for dinner: tuna souffle.  It was a delicious, canned tuna and lemon ‘gourmet’ treat which I took the liberties of tweaking with salmon and a blender in this recipe posted a few months ago.

Last week in class, our subject was breakfast and we got to play with eggs.  We made some of the best souffles I may have ever tasted (next to Mom’s, of course.)  Being the considerate daughter I strive for, I wanted to share the love and ‘give back’ on this day we pay tribute to a lady so deserving.  Thank you, Mom.

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