Green Eggs and What A Ham!
I once thought I might trick my children into eating green food by reading them Dr. Seuss’s Green Eggs and Ham while serving them an egg dish chockablock with green vegetables. (See the recipe below.) Well, they loved the book.
What was I thinking? At that time, my children only ate white food: spaghetti, mashed potatoes, milk, and chicken and bread. No amount of high-minded literature would change their food-i-tude.
Turns out Ted Cruz also thought he could use that charming children’s book as a tool to fool. Apparently he figured if he read that text during that filibuster last week he would trick us into liking him.
But just as my children are no fools, neither are we.
To paraphrase the good Dr., we do not like him here or there.We do not like him anywhere.
But these do like these Green Eggs and (Optional) Ham are growing on my kids. They now will eat them with a mouse, they will eat them in a house. (Next step, with a fox, then we’ll work up to in a box…)
1 pound of asparagus, steamed until tender and cut into one-inch pieces
¼ tsp. Kosher salt and freshly ground pepper to taste
½ c. grated Reggiano Parmesan cheese
¼ cup fresh chopped herbs (parsley and dill or basil)
3 Tbls. butter
Beat the eggs together until blended, then mix in the asparagus, salt and pepper and cheese.
In a large skillet, melt the butter until it’s foamy, then dump in the egg mixture. Cook it over very low heat, as low as it goes, until it’s mostly set but the top is still soft, 10-15 munutes.
Stick the skillet under the broiler for a couple minutes to firm up the top.
Serve warm or at room temperature.
Variations: Use other vegetables, like chopped zucchini or green beans or whatever, and add some chopped Ham I Am if you like.