Get “Seussed” !
by Kate Wallace
Happy Birthday Dr. Seuss!
Theodor Seuss Geisel was born March 2, 1904, and died in 1991. But his wonderful wordplay is super-keen and evergreen – sure to be adored by both kids and grown-ups for many lifetimes to come.
This weekend offers a big opportunity to get “Seussed,” with the release of the computer-animated 3-D film, “The Lorax,” from the creative team that brought us “Despicable Me.” Danny DeVito provides the voice of the grouchy but lovable Lorax, protector of the forest. Other characters in this story about our need to protect the Earth are brought to life by Taylor Swift, Zac Efron, Ed Helms and Betty White. “The Lorax” arrives in theaters March 2.
But wait, there’s more: This year also marks the 75th anniversary of Dr. Seuss’ first book, The Cat in the Hat. To help celebrate the birthday of the famous author, Random House (publisher of Seuss titles), and the National Education Association encourage families everywhere to pick up a book on the evening of March 2 and read to a child. Call it “Read Across America” Day. Learn more and find activities at http://www.seussville.com/special/read.html and http://www.nea.org
As Dr. Seuss might say: “You’re never too old, too wacky, too wild, to pick up a book and read to a child.”
Random House has just released a new pop-up version of “The Lorax,” with Dr. Seuss' artwork brought to 3-D life by David A. Carter (all ages, $29.99).
When you’re not reading together, have some fun with this quick quiz and fun and easy recipe, both in honor of the brilliant and whimsical Dr. Seuss.
Our Own Green Eggs and Ham
Prep Time: 10 minutes
Makes: 4 servings
8 eggs, cracked and scrambled in small bowl
½ cup jack cheese, shredded
4 tablespoons pesto, store bought or homemade (see below)
Thick cut ham, 4 slices
Salt and Pepper to taste.
In a large skillet, scramble eggs while mixing in cheese, and pesto. Add ham, diced or whole on the side.
Feeling ambitious? Try homemade pesto in your green eggs and ham.
3 cups chopped fresh basil
1 cup extra virgin olive oil
2/3 cup pine nuts
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic
1/2 teaspoon chili powder
Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth. (from: allrecipes.com)