morninglite

Everything you need to have a beautiful morning, sleepyhead.

Woody Allen as Charlie Chaplin,1972

Irving Penn,Woody Allen as Charlie Chaplin 1972

Irving Penn was one of the most prolific photographers working in the 20th century (and into the 21st, before his death at age 92 in 2009): his simple portraits of famous figures were spare but playful, capturing the personality behind the celebrity. His signature look was a studio shot rendered in monochrome, against an austere backdrop with subtle lighting and a “choreography of pose and gesture that hints at the interior life of the subject.”In this particular photograph, Allen’s been done up as Charlie Chaplin’s tramp, sadly sniffing a white rose.

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Breakfast + Ramen

Woah! Breakfast + Ramen Noodles? This dynamic duo is almost too much for us to handle. We are super excited to try this one out, are you?! I think we can all agree that everyone could use a little more ginger in their lives. (Visit this link for information on the health benefits of ginger!) Check it out and have a happy-go-asian Monday! Wahhhhoooooooo!

Servings: 6

Preparation Time: 35 Minutes

Cook Time: 10 Minutes

Ingredients:

2 packages (3 ounces each) ramen noodles
1/2 cup thinly sliced celery
2 teaspoons canola oil
1 package (8 ounces) sliced fresh mushrooms
4 tablespoons green onions, thinly sliced, divided
2 tablespoons minced fresh gingerroot
3 eggs
6 egg whites
1 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons reduced-sodium soy sauce
Directions:
Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside.
Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.
Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes.
Bake, uncovered at 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.
Nutritional Analysis: One wedge equals 221 calories, 10 g fat (4 g saturated fat), 160 mg cholesterol, 597 mg sodium, 21 g carbohydrate, 1 g fiber, 11 g protein.

(Thanks www.tasteofhome.com for the great recipe!)

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