My MFing Souffle

This is kind of all about an inside joke involving my sisters and the following photo. I stole this pic off pinterest and take no credit for it what so ever.

I need to make a note of how I did this Easter Souffle experiment in case it is really good.  I have never made a souffle before and I like to challenge myself.  This particular challenge is of interest because I was always blamed when my moms souffles defluffed.  I am not the type to blame a ruined dish on a child but just for safe measure I locked them up while I made it.  (Just Joking, no need to call the cops.)  They were free to prance and sink my souffle, if in fact, that is how souffles are really ruined.  It turned out really pretty.  We will not get to eat it until the morning but I suspect it will be excellent.  I followed this recipe, mostly.  I look at recipes as guidelines rather than rules, and therefore, must make notes if I ever expect to make the same thing again.

This is before impending ruined-ness

How I made it different?

Added one pound of chopped asparagus, 1/2 cup of chopped green onions. 1/2 cup chopped red bell pepper and a halved and sliced yellow squash.  I sauteed them in the butter from this recipe. I used swiss cheese instead of cheddar.  I know this was ballsy since I have no idea how to make a souffle but I couldn't find a recipe to use my asparagus and it needed to be used.  Even if I could find it I wouldn't have followed it anyway.  That is how I roll.  Whether or not it is ruined, well, I guess I wouldn't know that either, since I am not really sure what it is supposed to be like.  HAHAHAHA!!

It looks pretty damned good if you ask me. Since Alton Brown is my favorite chef type, I think it will RULE!

P.S.

My children are so artistic.  They made these with Crampa.  Grandma Diane claims dish soap made the marbling effect. I can not claim this to be the case since I was not there.