Green Eggs and Ham ... a review

Amazon.com: Books: Green Eggs and Ham (I Can Read It All by Myself Beginner Books): "Resistance is Futile... You will be Assimilated, February 8, 2004
Reviewer:Maddi Hausmann Sojourner 'madhaus' (Silicon Valley, CA USA) - See all my reviews

Green Eggs and Ham is more than a simple children's tale of the need to try new foods. It is a disturbing glimpse at the Cold War forces that made Eisenhower-era America the stifling society it was, a nightmare for the creative and intellectual classes.
It begins with an Everyman innocently reading in, we should presume, his own home. A stranger runs past him with a wooden sign announcing that he is Sam. Our protagonist recognizes he is the victim of a home invasion, but like so many restrained Updike males, is unable to voice his objection to his domestic tranquility being shattered, other than to utter a powerless plea that he doesn't care for this Sam character.
Sam, having taken the upper hand, moves beyond in-your-face picketing (note the clever denegration of peace activists by this introduction) and will now force our hero to eat some offensive looking victuals: meat clearly in the advanced stages of rot, and eggs to match. There is a suggestion that the spineless victim brought this upon himself by hiding from society, engaging in anti-American activity by reading books. The reader is left to ponder whether the victim is a Communist, or at the very least a vegetarian. For this reason, Sam, cleverly named to represent the consensus view of these United States, must prevail.
The victim's protests are many, his attempts at evasion numerous. Leaving the safety of his home only increases his discomfort; he is forced to endure the company of several possibly rabid mammals, all while Sam ke"

Beware! Marry a Landman and lose a finger. 

Month 5! Four to go! 

We picnic'd at a golf course (private?) on the way home. Yummy BBQ. 

We found the herd! 

Whoops - water hazzard. 

Just enough time for a round of dino-golf. 

Maybe it was just a little wet. 

Another horse! 

I liked this tree. 

Here are some very bad tourists from PA. You are REALLY not supposed to feed or pet the horses. 

We did all three nature walks: dunes, forest, and marsh. 

Look at the pretty fall colors! 

Cute Melissa on the beach. 

The ocean! 

Just on the other side of the dunes... 

Our tent survived! 

Breakfast on Assateague. Gusty winds made boiling water a challenge.

It was a dark and stormy night.... but our little tent survived.

Here we go! (Bennett packed.)

Boo!

We carved pumpkins! These cost Melissa a few stiches, but it looks the the arteries and tendons were spared.

Nutmeg is just too cute.

New Carpet for the nursery and the master bedroom... After much debate, we went with Soft Delight (Toasted Almond).

Our little one! It has ten fingers, a great looking spine and too many ribs to count as the ultrasound lady swirled around my belly! We also got to the see the face but she did't print that picture. Bennett thinks the baby has his nose.

Getting the second ultrasound... Still have know idea whether is it a boy or a girl, but we wanted the surprise... You can see the brain and the four chambers of the heart!

pie | Full Page Printable Format: "
Fresh Pumpkin Pie
Pumpkin Pie using fresh garden pumpkins. Best served
barely warm, with freshly whipped cream on top of each
serving. Use the remaining pumpkin puree in any recipe that
calls for canned pumpkin. Makes 1 - 9 inch pie (8
servings).
Printed from Allrecipes, Submitted by Cali

1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch
single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream


Directions
1 Cut pumpkin in half, and remove seeds. Lightly oil the
cut surface. Place cut side down on a jelly roll pan
lined with foil and lightly oiled. Bake at 325 degrees F
(165 degrees C) until the flesh is tender when poked with a
fork. Cool until just warm. Scrape the pumpkin flesh from
the peel. Either mash, or puree in small batches in a blender.
2 In large bowl, blend together 2 cups pumpkin puree,
spices, and salt. Beat in eggs, honey, milk, and cream. Pour
filling into pie shell.
3 Bake at 400 degrees F ( 205 degrees C) for 50 to 55
minutes, or until a knife inserted 1 inch from edge of pie
comes out clean. Cool on a wire rack."

Chef Robert Del Grande's Texas Pecan Pie Recipe on StarChefs: "Texas Pecan Pie
Adapted from Robert Del Grande

Yield: 2 nine-inch pies

Pie Dough

About 4 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 pound cold butter, cut into small cubes
1/2 cup chilled water

Pecan Pie Filling

8 whole eggs
4 egg yolks
2 1/2 Tablespoons vanilla
2 cups brown sugar
1/2 teaspoon salt
4 Tablespoons melted butter
3 cups light corn syrup
3 cups pecan pieces

For the pie dough, in a mixing bowl (or on a work surface), combine the flour, sugar, salt and butter. With your fingers, cut the butter into the flour until the mixture resembles a coarse meal.

Add the water to the flour mixture and work until a rough dough is formed. Do not over work the dough: bits of butter should still be visible. Turn the dough onto a floured work surface. Flatten and fold the dough several times to create layers in the dough. Divide the dough into 2 halves. Roll each half into a circle with a diameter well in excess of that of the pie plate and approximately 1/4-inch thick. Fit the dough circles into the pie plates and form an edge. Chill very well.

For the Pecan Pie Filling, in a mixing bowl, combine the eggs and egg yolks and whisk until smooth. Add the vanilla, brown sugar, salt and melted butter and whisk until well blended. Slowly blend in the corn syrup and mix well.

Pre heat an oven to 375�F.

Divide the pecan pieces between the two chilled pie shells. Divide the filling between the two pies. Place the pies on baking sheets and bake at 375�F for 15 minutes. Lower the heat to 300�F and bake until the pies have set and the center puff up a little, approximately 45 to 60 minutes."

Maybe I should try this:

A THANKSGIVING RECIPE: KOSHER CRANBERRY-APPLE CHUTNEY: "CRANBERRY-APPLE CHUTNEY



INGREDIENTS:
1� cups granulated sugar
� cup water
1 package (12 ounces) fresh or frozen cranberries (about 3� cups)
2 medium Granny Smith apples, cut into �-inch pieces (2 cups)
1 medium onion, chopped
� cup golden raisings
� cup packed light brown sugar
� cup cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup walnuts or pecans, toasted and chopped (optional)

DIRECTIONS:
Combine granulated sugar and water in heavy 2-quart saucepan. Bring to a boil over high heat. Boil gently 3 minutes. Add cranberries, apples, onion, raisings, brown sugar, vinegar, ginger, cinnamon, ginger, allspice and cloves.

Bring to a boil over high heat. Reduce heat to medium. Simmer, uncovered, 20 to 25 minutes or until mixture is very thick, stirring occasionally. Cool; stir in walnuts. Cover and refrigerate up to 2 weeks before serving.
Makes about 3� cups without walnuts or 4 cups with walnuts. "