OK, I may as well get in on this. Yesterday morning I felt moved, for no clear reason, to make a sort of "quick souffle"* for breakfast, something I'd made and enjoyed sporadically in the past, but not done in at least a year.
Now I know why
And it was
And I apologize in advance for making StacyT hungry
*for you other amateur chefs out there, it's like an omelette, except you separate and beat the egg white stiff first.