An image from Japanese photographer Hiroshi Sugimoto’s ‘Theatre’ series. Captured in 1978, the series involved photographing old American movie palaces and drive-ins with a folding 4x5 camera and tripod, opening his camera shutter and exposing the film for the duration of the entire feature-length movie, the film projector providing the sole lighting. The luminescent screen in the centre of the composition, the architectural details and the seats of the theatre are the only subjects that register owing to the long exposure of each photograph, while the unique lighting gives the works a surreal look, as a part of Sugimoto’s attempt to reveal time in photography.
Don’t be so hard on yourself. Others can misconstrue it for weakness.
THIS SHIT IS BANANA’S - B.A.N.A.N.A’S
BANANA ICE-CREAM
SCREAM CAUSE IT’S HEALTHY!
ALL HAIL THE HEALTHY BANANA ICE-CREAM QUEEN!
Ingredients:
- Frozen bananas (1 banana makes 1/2 a cup of ice-cream!
- A few drops of water
Utensils:
- Food processor or blender!
This recipe makes me so happy!
It turns out that frozen bananas are good for more than just dipping in chocolate. If you freeze a banana until solid, then whiz it up in a blender or food processor, it gets creamy and a little gooey, just like good custard ice cream. I was surprised at this bit of kitchen wizardry; I assumed that a blended banana would be flaky or icy. But no — it makes creamy, rich ice cream.
Some bananas, depending on their ripeness, have a bit of that green aftertaste. you can also experiment with adding in another ingredient or two, like a tablespoon of peanut butter and another of honey. Delicious!
Have you ever tried frozen-banana ice cream? Try it! It’s an easy way to stay cool and use up over-ripe bananas at the same time.
