Okay, now that some of the holidays are behind us, I can start to fill you in on some of the things that happened in our kitchen. Here is one of the really good ones: gougeres. These are a French type of cheesy puff with big taste. The traditional ones are made with gruyere cheese, and that how these were made. For a second batch we tried manchego with very similar, but maybe not quite as good results. The comments on the recipe's main page are correct - there is indeed too much salt in the recipe. We took it down to 1.5 tsp the second time around and they came out less powerfully salty. They are great right out of the oven when a puff of steam emerges as you break it open. Try not to eat them all right then, they do save for a nice appetizer.
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