Friday, July 11, 2014

E.B. White

Elwyn Brooks "E. B." White (July 11, 1899 – October 1, 1985) was an American writer. He was a contributor to The New Yorker magazine and a co-author of the English language style guide, The Elements of Style. which is commonly known as "Strunk and White". He also wrote beloved classics for children including: Charlotte's Web, Stuart Little and The Trumpet of the Swan.
Charlotte's Web was voted the top children's novel in a 2012 survey of School Library Journal readers.
In "E.B. White on Dogs," the famed author and essayist discusses man's best friend. 

“The possession of a dog today is a different thing from the possession of a dog at the turn of the century, when one’s dog was fed on mashed potato and brown gravy and lived in a doghouse with an arched portal. Today a dog is fed on scraped beef and Vitamin B1 and lives in bed with you.”

Huevos Rancheros Wraps

Cook's notes:  
Perfect for breakfast or lunch, enjoy this burrito-style huevos rancheros, or Mexican eggs in a wrap. It might not be authentic, but it's certainly delicious. Use whole wheat tortillas and low fat cheese to make this a healthy start to your day. 
recipe inspired by Cooking Light
This recipe makes four servings but can be easily doubled for more servings.  
  • 1/3 cup frozen whole kernel corn
  • 1/3 cup lower sodium black beans, rinsed and drained
  • 1/2 cup chopped tomatoes
  • 4 onion
  •  1 TB. fresh cilantro
  • 1 tsp. minced, seeded jalapeno pepper
  • salt and pepper to taste
  • 4 large eggs 
  • 1/4 cup milk
  • 1 tsp. olive oil
  • 1/2 cup cheddar cheese (low fat)
  • 2 - 8 inch whole wheat flour tortilla
  • Place corn in microwave at HIGH for minute. Stir in beans, chopped tomatos, onions, cilantro and minced jalapeno.
  • Beat eggs with milk in a separate bowl.
  • In a small skillet heat oil, add in egg mixture and scramble eggs for 1 minute. Salt and pepper to tatse. Add in cheese. 
  • Heat tortillas according to package directions,
  • Divide egg mixture between 2 tortillas. Top each tortillas evenly with corn mixture. 
  • Roll each burrito, jelly-roll fashion. Cut each burrito in half to serve.

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