Page 4C
EAT, DRINK & EXPLORE
East Oregonian
Saturday, July 23, 2016
Michelle Locke via AP
This photo taken April 18 shows the old city of Florence, Italy, lanking the River Arno as viewed from the Piazzale Michelangelo. The piazzale, a square in the hills above
the city, is a great place to take in the views, especially at sunset.
Galleries to gelato: The best of Florence
Around sunset, head to the
Piazzale Michelangelo, on a hill
on the south side of the Arno, for
terriic views of the city. You can
get here by taxi, the No. 12 bus or
by walking about 20 minutes from
the Ufizi Gallery.
By MICHELLE LOCKE
Associated Press
FLORENCE, Italy — The skies
were clouding over as I strode briskly
across that famous bridge, the Ponte
Vecchio, ready for a productive day
checking off Florentine must-sees.
Slight problem: The irst museum
on my list was open, but the ticket
ofice was closed.
OK, then, on to the Ufizi
Gallery. Except this time both ticket
ofice and museum were closed; I
had forgotten it was Monday.
A ine rain began to fall as I
wandered listlessly past the open
arches of the building next door, the
statue-studded Loggia dei Lanzi.
This wasn’t going at all as planned.
And then it hit me. Wait. This
was the Piazza della Signoria, where
novelist E.M. Forster’s adorable
Lucy Honeychurch witnessed a
stabbing moments after complaining
about the dullness of life in “A
Room With a View.” And those had
to be THE steps where the brooding
George Emerson carried Lucy’s
fainting form.
Sunshine iltered through. I had
found Florence. Or rather, it had
found me.
If you’re planning a trip here,
you could do worse than wander
until you ind what you didn’t know
you were looking for. Here are a few
starting points.
GETTING AROUND
Michelle Locke via AP
In this April 22 photo, visitors peek through a doorway at the Tribuna of the Ufizi, a domed octagonal
room displaying paintings and statues in Florence, Italy.
WHAT’S NEW
The Opera Duomo Museum,
devoted to art created for the famous
Florence duomo (cathedral), has
been given a major makeover and
expansion. A highlight is the exhi-
bition hall featuring a replica of the
former facade of the cathedral. A
15-euro pass (about $17) will get
you access to the museum as well as
the cathedral dome and bell tower,
both with steps to the top. Open
daily except the irst Tuesday of the
month, but check website for unex-
pected closures. Piazza del Duomo
9,
http://www.museumlorence.
com/museum .
The Central Market (Piazza del
Mercato Centrale on Via dell’Ar-
iento) has a bright and bustling
remodeled second loor, home to
food stands, a restaurant, pizzeria,
Michelle Locke via AP
In this April 22 photo, visitors to the Accademia Gallery in Flor-
ence, Italy, pause to admire and take photos of Michelangelo’s Da-
vid. The 17-foot-high marble statue is a Renaissance masterpiece
and a must-see in Florence.
wine academy, cooking school and
more. Open daily, 10 a.m.-midnight.
CLASSIC
ATTRACTIONS
If there is one must-see in Flor-
ence it’s Michelangelo’s David.
Yes, there are lines, crowds and a
forest of smartphones waving in
front of you, but all that falls away
as you round the corner to the
long gallery and confront 17 feet
of cool, concentrated, conident
youth. Galleria del’Accademia,
Via Ricasoli 58/60. Open Tues-
day-Sunday, 8:15 a.m.-6:50 p.m.,
about $14.
The Ufizi Gallery, set in an
imposing 16th-century building, is
home to outstanding art, including
Giotto’s altarpiece, the Ognissanti
Madonna, which revolutionized
painting by portraying the human
igure in perspective, not just two
dimensions. Piazzale degli Ufizi
6. Tuesday-Sunday, 8:15 a.m.-6:50
p.m., around $10.
You can’t miss the Duomo,
the Gothic cathedral encrusted in
pink, green and white marble that
is a striking feature of the city.
The inside is less impressive but
is open most days 10 a.m.-5 p.m.
and free.
The Ponte Vecchio isn’t the
most beautiful bridge in the world,
but it is interesting, with its lineup
of stores, mostly jewelers and
souvenir sellers. It was big news
in May when a sinkhole opened
up, swallowing a score of cars on
a stretch of road between Ponte
Vecchio and the bridge imme-
diately east, Ponte Grazie. The
mayor of Florence vows to repairs
completed by November.
Scrambled eggs baked in
mufin tins make mornings easier
By MELISSA D’ARABIAN
Associated Press
When it comes to healthy
eating, good intentions and
willpower can only take us
so far. That’s why I believe
strongly in making the healthy
choice the easy choice,
especially when it comes to
morning decisions.
Spending a little time to set
myself up for success makes a
huge difference in my ability
to stick to my healthy living
plans. For instance, I set out
my workout clothes the night
before, so rolling out of bed
and into them is a no-brainer.
Should the extra 15 seconds
that it would take for me to
open the dresser drawer to
grab my exercise clothes be
the thing that derails an entire
workout? Perhaps not. But alas
it does. For me, anyway.
Same thing can happen
when it comes to food. When
I’m hungry and in a rush, I’m
far more likely to grab just
anything that will ill my belly.
But I’ll absolutely eat a healthy
protein-illed breakfast if it’s
all prepped and ready to go.
In fact, my whole family
eats better when I invest a little
time cooking and stocking my
freezer with my own version
of “fast food.” One of our
favorites is the morning egg
mufin, which is essentially
Melissa d’Arabian via AP
Bake-ahead morning egg cups .
scrambled eggs baked up in
mufin tins.
I make a dozen or two
on weekends to keep in the
freezer and in less than two
microwave minutes, we have
a weekday breakfast that is
chock-full of illing protein.
My secret: I use two eggs to
get some of that luscious fat,
lavor, and color from the yolk
and then load up on serious-
protein egg whites.
Use whatever veggies you
have on hand, and don’t be
shy about loading up — even
my two pickiest kiddos love
these little guys! Make several
lavors when you ind eggs
on sale, and you’ll have a
veritable morning buffet of
protein for weeks. No last-
minute drive-thrus to stave off
the hunger on the way to work.
———
Food Network star Melissa
d’Arabian is an expert on
healthy eating on a budget. She
is the author of the cookbook
“Supermarket Healthy.”
Florence is a walking city; bring
comfy shoes. If you have a car or
hire a driver, consider emulating
Miss Honeychurch and cousin
Charlotte and head for the hills.
You’re in the middle of Chianti
wine country with several estates to
visit, including Poggio Casciano, a
14th-century villa that is part of the
Rufino wine company and about a
30-minute drive from the city. The
estate produces Modus, a “super
Tuscan” red blend of sangiovese,
merlot and cabernet sauvignon. By
appointment only; reserve tastings
and tours, http://www.rufino.com.
Farther aield is the Romitorio
di Serelle, about 24 miles from
Florence, where you can rent apart-
ments by the week or have lunch
on the property’s wide terrace
perched above rolling vineyards.
http://www.romitoriodiserelle.it/
TIPS
If you’re planning on visiting
museums, consider buying tickets
online; book entrance times to skip
long lines.
More into shopping than
sculpture? Check out the Santa
Maria Novella, an apothecary that
traces its history back 600 years.
Don’t miss the displays of antique
remedies such as anti-hysteria pills
as well as the beautifully packaged
perfumes and other products avail-
able for modern consumers. Via
della Scala 16.
For a touch of local night life,
the Piazza Santo Spirito on the
south side of the Arno is lined with
cafes and bars.
A hot spot for gelato is La
Carraia, Piazza Nazario Sauro
25R. Work up a literary appetite
and order something in honor of
Miss Honeychurch, who “loved
iced coffee and meringues.” Enjoy
your treats on the nearby Ponte alla
Carraia where you’ll have more
room, and, naturally, a view.
MORNING EGG CUPS
Start to inish: 25 minutes
Servings: 12
• 1 link turkey Italian sausage, about 3
ounces, crumbled
• 1/2 red pepper, chopped
• 2 tablespoons chopped onion
• 1 tablespoons lour (all purpose or rice
lour both work)
• 1 1/2 cups baby spinach, washed
• 2 eggs
• 3/4 cup egg whites (about 7 egg
whites)
• 1/4 cup lowfat milk
• 1/2 cup shredded sharp cheddar cheese
Preheat the oven to 350 F. In a saute
pan, cook the sausage over medium
high heat until no longer pink, about 5
minutes. Add the pepper and chopped
onion and cook until vegetables begin to
soften, about 3 minutes. Sprinkle with
the lour and stir in.
Chop the spinach and stir into the pan,
and cook another minute for spinach to
wilt. Remove from heat and allow to cool
a few minutes. In a large bowl, whisk
together the eggs, egg whites and milk until
pale yellow and smooth. Stir in the sausage
mixture and cheese.
Spray a 12-cup mufin tin with nonstick
spray. Spoon the mixture into the tin. Bake
until eggs are irm but not dry, about 15
minutes. Let cool in the mufin tins for 10
minutes before removing and allowing to
cool on a baking rack.
Eat right away, or freeze in a resealable
freezer bag. Label well! To microwave
for breakfast: Wrap in a paper towel and
heat on 70 percent heat until hot, about 90
seconds, depending on microwave strength.
Nutrition information per serving:
60 calories; 28 calories from fat; 3 g
fat (1 g saturated; 0 g trans fats); 47
mg cholesterol; 109 mg sodium; 2 g
carbohydrate; 0 g iber; 1 g sugar; 6 g
protein.