Friday, February 13, 2026 is
National Blame Someone Else Day
For as long as I can remember, I have suffered with paraskevidekatriaphobia–also known as an irrational fear of the day of Friday the 13th. Though I have a very mild case of this malady, it is enough to give me pause. At work, I would take the day off as a personal holiday whenever possible to avoid harms way.
A couple of years ago, I learned about a new spin for a dreaded day–the first Friday the 13th of the year is NATIONAL BLAME SOMEONE ELSE DAY! Imagine all of the problems, mistakes, and mishaps we might heap on someone else today. Today, we don’t have to take any responsibility or blame for any goof we might make. (Beware though, while we are pushing blame elsewhere, elsewhere may be pushing blame back on us).
Where did this odd ‘holiday’ come from, you may ask. From what I have been able to discover, the blame is on Anne Moeller of Clio, Michigan. Apparently, on the first Friday the 13th of 1982, she overslept, presumably because her alarm clock didn’t work. Consequently, she was late for her appointments all day long so she spent the day gifting blame and making excuses for her tardiness.
However it originated, I encourage you to have a little fun with it. It isn’t every day you get a free pass from blame.
You’re welcome!
Full-Proof Cheese Souffle
Equipment
- 1 8-inch souffle mold
Ingredients
- butter to grease mold
- 2 tbsp Parmesan cheese finely ground
- 1½ ounces butter 3 tbls
- 3 tbls a/p flour
- 1 tsp dry mustard
- ½ tsp garlic powder
- ⅛ tsp kosher salt
- 1⅓ cups whole milk hot
- 4 large egg yolks 2½ oz by weight
- 6 ounces sharp cheddar cheese finely grated
- 5 egg whites plus 1 tbsp water, 5½oz by weight plus ½ oz water
- ½ tsp cream of tartar
Instructions
- Using a stick of cold butter, run it all around the inside of an 8-inch souffle mold, making sure that it is well covered with the butter. Add the finely ground Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
- Preheat oven to 375℉
- In a small saucepan, heat the butter. Allow all of the water to cook out.
- In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
- Whisk in the hot milk and turn the heat to high while continuing to whisk. Once the mixture reaches a boil, remove from the heat.
- In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks by slowly adding about ⅓ of the milk mixture into the yolks, a little at a time while constantly whisking. (This is important b/c you will end up with scrambled eggs if you don't do this step carefully). Add the yolk mixture back into the hot milk mixture and remove from the heat. Add the cheese and whisk until incorporated.
- In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add ¼ of the mixture to the base. Continue to add the whites by thirds, folding very gently.
- Pour the mixture into the prepared souffle mold. Place on a cookie sheet or pie pan.Using your thumb, run it around the inside-top of the mold, about ½" all the way around, to form a little indentation around the edge. This will help the souffle find it's loft.Bake in the oven for 35 minutes.
Notes
https://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe-1912330
My ‘take-away’ for National Blame Someone Else Day is that it is a great opportunity to be brave and try something daring and new! What the heck, I am throwing caution to the wind and trying my hand with a cheese soufflé.
Pingback: The Art of Cooking the Perfect Egg Every Time - Entertaining An Idea Blog