Well what was supposed to be a very busy weekend of cooking and DIY (one of our random, intermittent attempts to be responsible adults) went pretty well on the Saturday. However, Saturday's wine consumption led to a Sunday of staying very, very still on the sofa and the baking session I had planned was postponed.Culinary highlights of Saturday were Goats' Cheese and Herb Soufflé - my standard soufflé recipe with about 100g of finely chopped goats' cheese and chopped, mixed herbs replacing the usual Gruyère - Deep Fried Calamari and Lemon Curd Tart, all washed down with wines from our local Cave des Vignerons here in Vauvert. A lot of them.
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