Green Eggs And Ham Quotes

I do not like green eggs and ham. I do not like them, Sam-I-Am.

Try them, try them, and you may! Try them and you may, I say.

I am your sire. I am to guide you through your first days as a vampire. Your first feeding is a rite of passage, a sacrament. It will not be wasted on some hormone-driven frenzy. This is why I wanted you to feed from me.” “I will not drink it in a house, I will not drink it with a mouse. I will not drink it here or there, I will not drink it anywhere,” I wheezed, hoping I was able to communicate adequate sarcasm through the crippling belly cramps. “Did you just quote Green Eggs and Ham?

I will not eat them in a house, i will not eat them with a mouse,i will not eat them in a box i will not eat them with a fox, i will not eat them here of there i will not eat them anywhere, I do not like green eggs and ham i do not like them sam i am

This was like no library I had ever seen because, well, there were no books. Actually, I take that back. There was one book, but it was the lobby of the building, encased in a heavy glass box like a museum exhibit. I figured this was a book that was here to remind people of the past and the way things used to be. As I walked over to it, I wondered what would be one book chosen to take this place of honor. Was it a dictionary? A Bible? Maybe the complete works of Shakespeare or some famous poet. "Green Eggs and Ham?" Gunny said with surprise. "What kind of doctor writes about green eggs and ham?" "Dr. Seuss," I answered with a big smile on my face. "It's my favorite book of all time." Patrick joined us and said, "We took a vote. It was pretty much everybody's favorite. Landslide victory. I'm partial to Horton Hears A Who, but this is okay too." The people of Third Earth still had a sense of humor.

Green eggs and ham...

Say! In the dark? Here in the dark! Would you, could you, in the dark?

My children are monsters, Kiro thought. And I am responsible. Perhaps if I had read them the haikus of Basho when they were little instead of that American manifesto of high-pressure sales, Green Eggs and Ham...

It’s a twisted version of Green Eggs and Ham: I could panic in a train! I could panic on a plane! I could panic on the stairs—I could panic anywhere!

The Cat in the Hat was so successful for Random House that Bennett Cerf decided to raise the stakes. He bet Dr. Seuss fifty dollars that Seuss couldn’t pull off the feat again using only fifty words. This time the list contained “ham,” “am,” and “Sam.” And this time it took Dr. Seuss just five months to write Green Eggs and Ham.

The right constraints can lead to your very best work. My favorite example? Dr. Seuss wrote The Cat in the Hat with only 236 different words, so his editor bet him he couldn’t write a book with only 50 different words. Dr. Seuss came back and won the bet with Green Eggs and Ham, one of the bestselling children’s books of all time.

The more that you read the more you will know the more you know the more places you'll go

It seemed sad that it would fade or that things had to end. When he was a child, that had depressed him. When his mother read him stories, he’d bawl at the end even if the little duck found its way back to its mother or the bears and the girl became friends or green eggs and ham were eaten. It didn’t matter if the story had a happy ending or if things turned out okay and all the scary things were put away. He hated that vertiginous feeling of things ending. That sense of the world dropping off under his feet.

OKROSHKA—COLD CUCUMBER SOUP Process peeled and seeded cucumbers, green onions, chopped hard boiled eggs, fresh dill, sour cream, and water to make a soup of granular consistency. Optionally add cubes of cooked ham. Season, chill, and serve garnished with dill or mint.

Calling a book "Young Adult" is just a fancy way of saying the book is censored. People used to say they like to read books about romance, true crime, comedy, horror or science fiction. But these days people simply say they like to read "Young Adult" books. As if that were a topic. But that's the thing: Young Adult is not a topic, it's a level of censorship. Saying "I like Young Adult books" is just another way of saying "I like books that have been dumbed down for children. I like books with no big words and no difficult abstract concepts. Nothing that will strain my brain." People like to brag that they used to start reading at an early age, as if that were a badge of honor, a sign of intelligence. Nobody brags about when they started to watch TV. But books are being dumbed down so much these days, it's really not a sign of great intelligence when you're a grown up and you struggle your way through Green Eggs and Ham.

Green Eggs and Ham. The book was not actually written to encourage fussy eaters to eat, but to make Seuss’s editor Bennett Cerf eat his words. (Cerf had bet Seuss he couldn’t write a book using fifty words or less.) Green Eggs and Ham hit it on the nail, and Geisel won fifty dollars, or would have, but Cerf never paid.

I did not mean to be a Christian. I have been very clear about that. My first words upon encountering the presence of Jesus for the first time 12 years ago, were, I swear to God, “I would rather die.” I really would have rather died at that point than to have my wonderful brilliant left-wing non-believer friends know that I had begun to love Jesus. I think they would have been less appalled if I had developed a close personal friendship with Strom Thurmond. At least there is some reason to believe that Strom Thurmond is a real person. You know, more or less. But I never felt like I had much choice with Jesus; he was relentless. I didn’t experience him so much as the hound of heaven, as the old description has it, as the alley cat of heaven, who seemed to believe that if it just keeps showing up , mewling outside your door, you’d eventually open up and give him a bowl of milk. Of course, as soon as you do, you are fucked, and the next thing you know, he’s sleeping on your bed every night, and stepping on your chest at dawn to play a little push-push. I resisted as long as I could, like Sam-I-Am in “Green Eggs and Ham” — I would not, could not in a boat! I could not would not with a goat! I do not want to follow Jesus, I just want expensive cheeses. Or something. Anyway, he wore me out. He won. I was tired and vulnerable and he won. I let him in. This is what I said at the moment of my conversion: I said, “Fuck it. Come in. I quit.” He started sleeping on my bed that night. It was not so bad. It was even pretty nice. He loved me, he didn’t shed or need to have his claws trimmed, and he never needed a flea dip. I mean, what a savior, right? Then, when I was dozing, tiny kitten that I was, he picked me up like a mother cat, by the scruff of my neck, and deposited me in a little church across from the flea market in Marin’s black ghetto. That’s where I was when I came to. And then I came to believe.

Dougal eyed the breakfast repast. In addition to burnt toast, there was poorly trimmed ham, eggs that looked rubbery enough to bounce off the floor, pathetically dry scones, and small, smoking pieces of something he suspected had once been kippers. Sophia noted Dougal's disgusted expression, and her heart lifted. He looked amazingly handsome this morning, dressed in a pale blue riding coat and white shirt, his dark blond hair curling over his collar, his green eyes glinting as he began to fill his plate. Two scones, a scoop of eggs, and a large piece of blackened ham all went onto his plate. Sophia had eaten earlier in the kitchen with Mary, who had served warm muffins with cream and marmalade, some lovely bacon, and crusty toast, complemented by a pot of hot tea. Sophia hid a smile as Dougal attempted to cut his ham. Too tough for his blade, it tore into uneven pieces under his knife. He lifted a piece and regarded it on the tines of his fork.

All my hard work had come to fruition that day: the new fireplace housed a might Yule log that warmed the room, casting reflections across the crystal and silver. I admired the forest green of the brocaded furniture, and the holly gathered in red ribbons hung about the walls. I decided that whatever temper Michael might be in, I would not let him spoil our first Christmas. The new damask cloth was spread with a fine repast: Peg's own Yule cakes looked even daintier than those I had already sampled. A great wheel of cheese had pride of place, beside magnificent pies of game and fruit. On a great round platter was a salamagundy salad as fresh as a bouquet of flowers; concentric rings of every delight: eggs, chicken, ham, beetroot, anchovies, and orange.

FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

The fact that there were more adults than children at her party didn't seem to faze Dixie. "That child is like a dandelion," Lettie said. "She could grow through concrete." Dixie's birthday party had a combination Mardi Gras/funeral wake feel to it. Mr. Bennett and Digger looped and twirled pink crepe paper streamers all around the white graveside tent until it looked like a candy-cane castle. Leo Stinson scrubbed one of his ponies and gave pony rides. Red McHenry, the florist's son, made a unicorn's horn out of flower foam wrapped with gold foil, and strapped it to the horse's head. "Had no idea that horse was white," Leo said, as they stood back and admired their work. Angela, wearing an old, satin, off-the-shoulder hoop gown she'd found in the attic, greeted each guest with strings of beads, while Dixie, wearing peach-colored fairy wings, passed out velvet jester hats. Charlotte, who never quite grasped the concept of eating while sitting on the ground, had her driver bring a rocking chair from the front porch. Mr. Nalls set the chair beside Eli's statue where Charlotte barked orders like a general. "Don't put the food table under the oak tree!" she commanded, waving her arm. "We'll have acorns in the potato salad!" Lettie kept the glasses full and between KyAnn Merriweather and Dot Wyatt there was enough food to have fed Eli's entire regiment. Potato salad, coleslaw, deviled eggs, bread and butter pickles, green beans, fried corn, spiced pears, apple dumplings, and one of every animal species, pork barbecue, fried chicken, beef ribs, and cold country ham as far as the eye could see.

But his most lasting influence grew out of his singular knack for making reading fun for children in such international favorites as The Cat in the Hat, Green Eggs and Ham, Hop on Pop, and How the Grinch Stole Christmas. All were made more appealing by his repetitive use of simple language and his outrageous illustrations. Incidentally, although we have become accustomed to pronouncing his name rhyming with “Juice,” his stated preference was more Germanic: “Seuss—rhymes with voice.

I held up the book—Green Eggs and Ham—and began reading. I smiled; it was one of my favorite books from my childhood.

Dr. Seuss wrote The Cat in the Hat with only 236 different words, so his editor bet him he couldn’t write a book with only 50 different words. Dr. Seuss came back and won the bet with Green Eggs and Ham, one of the bestselling children’s books of all time.

Green eggs and ham,

Thus my peripatetic starving-artist years passed without hunger. The always-unpopular chicken tights and pork shoulder, combined with an untranslated pantry and daily effort, made me richer, though unemployed, than an assistant professor. Tofu, ruined for most by baking, quadrupled the meat in stir-fries. No. 9 thin spaghetti could be lo mein, otherwise found in undersized pouches under "Ethnic." Peeled broccoli stems, cut on the diagonal, had the crispness of water chestnuts, minus the can. Picked animal bones could be simmered into broth; to discard them was a crime. Yesterday's rice, fried with frozen peas, an egg, and yesterday's ham, made lunchtime new. Ugly leaves could hide in pot stickers, on whose beauty many held forth, with none left over. Scallion whites would not be privileged over greens. Rice bowls had to be emptied. Thus my freedom--provided I made semi-annual trips to gather basics, from whatever Asian grocery store could be found. In some towns the shop would be Mexican; each helped the other out. In any cased I could never get everything. Items were regionals, names slightly off. Neither I nor the owner nor the food being local, no one could explain. I'm reticent anyway in these contests, speaking too little of what might be the wrong language, knowing only the look and taste of the finished dish, not what to call it. But what I kept going back, wish list in hand, never thinking of starvation, only of creativity: that which I wanted to make, and that which had made me.

. . . I easily put together turbot in a butter sauce and an almond soup made from mutton I'd left to boil with spices, pulverized almonds, and leftover chopped boiled eggs from breakfast. No food need be wasted when it can be turned into a tasty soup. For meat I gave the family pork cutlets that had been boiled then fried quickly with breadcrumbs and butter and a little onion Mary had chopped. Then greens - dandelion, chervil, and lettuce - served warm with butter and a sprinkling of new cheese, peas with a bit of ham, all accompanied by my crusty bread that Mary had baked at the correct time. She was learning quickly, I was happy to see. For pudding I sent up fruit and cheese as I'd had no time to prepare a tart or cake. I could only do so much.

The variety of wares was staggering: stacks of brown haddock fried in batter, pea soup crowded with chunks of salt pork, smoking-hot potatoes split and doused with butter, oysters roasted in the shell, pickled whelks, and egg-sized suet dumplings heaped in wide shallow bowls. Meat pasties had been made in half-circle shapes convenient for hand carrying. Dried red saveloy and polony sausages, cured tongue, and cuts of ham seared with white fat were made into sandwiches called trotters. Farther along the rows, there was an abundance of sweets: puddings, pastries, buns crossed with fat white lines of sugar, citron cakes, chewy gingerbread nuts dabbed with crackled icing, and tarts made with currants, gooseberries, rhubarbs, or cherries. Ransom guided Garrett from one stand to the next, buying whatever caught her interest: a paper cone filled with hot green peas and bacon, and a nugget of plum dough. He coaxed her to taste a spicy Italian veal stew called stuffata, which was so delicious that she ate an entire cup of it.

URUGUAYAN CHIVITO SANDWICH Stack a soft roll with thin slices of caramelized, grilled flank steak, melt mozzarella over the meat under the broiler, then add boiled ham, fried pancetta, diced green olives, sliced hard-boiled egg, thin-sliced onion marinated in vinegar and sugar, lettuce, tomato, and aioli. Cut the sandwich on the bias and serve.

There was wall-to-wall cotton shag carpeting in beige, holding metal-framed Van Keppel-Green lounges and chairs, a KLH stereo system, wooden walls rising to a high ceiling, a mahogany bar that separated from the rest of the room the cookerie where I could scramble up some eggs and ham for late night snacks. There were four cushioned stools in front of the bar proper, and a glass shelf display of bottles behind, that opened into the kitchen on the far side. Ferns and cactus in brass pots and barrels added a kind of outdoorsy look to the whole place.

They walked past offerings displayed on trestle boards and tables... puddings, sliced beef, boiled eggs, paper scoops filled with pickles, olives, salted nuts, or hot green peas glistening with bacon fat. There were roasted potatoes wrapped in waxed paper, crisp slivers of fried fish, smoked oysters crusted with salt, and cones of hardbake sweetmeats or brandy balls. Just a few minutes earlier, Keir had been willing to overlook his hunger in favor of more important concerns. Now that he was surrounded by this profusion of food, however, his empty stomach informed him that nothing else would happen until it was filled. Merritt stopped at a stall featuring sandwiches, bread and butter, and cake. "Evenin', milady," the stallkeeper said with a respectful tip of his hat. "Mr. Gamp," she said warmly. "I've brought this gentleman to try the best ham sandwich in London." "Smoked Hampshire ham, that's the secret," the stallkeeper said proudly as he set out a pasteboard box. "That, and the missus bakes the bread herself. Barm-leavened, to make it soft and sweet.

from the shelf. Ben’s stomach churned as he pulled out Cat in the Hat and Green Eggs and Ham. Kenzie would enjoy them, but had Marianna ever read those books before? Not that Dr. Seuss was literature. What