Seussical the Foodsical!

March 2, 2011

As we Tweeted (Twittered? Twatted? We’re still new at this feature) earlier today, it is the birthday of one of the most creative and ingenious authors to ever exist, Theodore Geisel, better known as Dr. Seuss.  His stories and illustrations were full of imagination, whimsy, and downright silliness, and food played a role in his tales as well.  We all remember what the Whos down in Whoville ate, right?  Roast Beast of course.  And the one of Seuss’ most famous books, Green Eggs and Ham, is all about trying new things (including food).  So to pay tribute to the man who brought me countless hours of literary joy as a child – joy that I am more than thrilled to see being rekindled in my own children – we at the MHK present some of Seuss’ best food moments.

From Oh the Thinks You Can Think, we have Schlopp.  Schlopp, Schlopp, beautiful Schlopp. Beautiful Schlopp with a cherry on top!  We found a photo of a real life creation of this wacky dish:

It’s pretty easy to make your own green eggs and ham.  You’ll need green and blue food coloring.  For the ham, mix some water with the green dye, then soak pre-cooked ham steaks in the mixture. It will absorb the color after a short while. Then just fry them in a pan until heated through.  For the eggs, scramble them in a bowl with a little blue coloring – yes, blue, because as your toddler will tell you, the yellow eggs mixed with blue dye will make…green!  Then just cook the eggs and voila – green eggs and ham!

And finally, we all know from The Sleep Book that moose juice, not goose juice, is juice for a moose. And goose juice, not moose juice, is juice for a goose. But now your mooses and gooses (or meese and geese?) can have both!  Whatever Dr. Seuss believed was needed to make these he took to the grave – but here are recipes from the Green Eggs and Ham Cookbook.

So have a twiztastical, blig blam bloofical day celebrating Dr. Seuss’ 107th birthday.  Enjoy!


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