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I am Sam

Sam I Am

That Sam-I-Am!

That Sam-I-Am!

I do not like that Sam-I-Am!

Do you not like

Green eggs and ham?

I do not like them, Sam-I-Am.

I do not like

Green eggs and ham.

Would you like them here or there?

I would not like them

here or there.

I would not like them anywhere.


Say! I like green eggs and ham!

I do! I like them, Sam-I-am!

And I would eat them in a boat.

And I would eat them with a goat…

And I will eat them in the rain.

And in the dark. And on a train.

And in a car. And in a tree.

They are so good, so good, you see!

So I will eat them in a box.

And I will eat them with a fox.

And I will eat them in a house.

And I will eat them with a mouse.

And I will eat them here and there.

Say! I will eat them ANYWHERE!

I do so like

Green eggs and ham!

Thank you!

Thank you, Sam-I-Am!



Do you like Green Eggs & Ham? If so, try this AWESOME Bloody Mary.

Based on one of my favorite Dr. Seuss poems I read during my childhood, the Green Eggs and Ham Bloody Mary seeks to rekindle memories from our youth. Contrary to how I felt as a child, I do indeed enjoy green eggs and ham as an adult (well maybe not actual GREEN eggs… then again I don’t use food dye). Therefore, I sought to create a Bloody Mary with hints of pesto to evoke a modern twist on the “green” portion of the Green Eggs & Ham Bloody Mary. Although I did not make actual pesto sauce (this is an idea for another time and another Bloody Mary), I focused on the ingredients used to make pesto sauce within the Green Eggs & Ham Bloody Mary mix: fresh basil leaves, garlic, pine nuts, olive oil, black pepper, and salt (along with some pecorino cheese as part of the garnish). I wanted a nice, strong pine nut taste within the mix. I did this by infusing butter with pine nuts; I will include directions on how to do this in the latter portion of my post. Thanks to The Medicine Woman’s Roots for the procedure! If you have a foreseeable future of serving this mix (about a week in advance), I recommend tossing more pine nuts than I mentioned in the ingredients list into the mix to infuse a deeper flavor. To incorporate the “eggs and ham” portion of the cocktail in a sophisticated style, I garnished the Bloody Mary with a quail egg and prosciutto (along with “green” pickled okra and celery). Quail eggs have to be some of the cutest things I have ever seen– and they are quite tasty hardboiled! Overall, the Green Eggs & Ham Bloody Mary delves deeply flavor-wise and is quite enjoyable at any time of the day, any day of the week. Enjoy one as spring comes into season!





  • 3 ½ cups (28 oz) tomato juice
  • 1 lemon squeezed
  • 1 tbs Worcestershire sauce
  • 1 tsp olive oil
  • 2 tbs pine nut butter (instructions detailed in the directions section; you need 2 tbs butter and 2 tbs pine nuts)
  • 1 tsp horseradish
  • 1 tsp black pepper
  • 1 tsp garlic salt
  • 5-6  fresh basil leaves (or more depending on your flavor preference) chopped into small pieces or 1 tbs dried basil
  • 3-4 cloves of garlic (minced)
  • 1 serrano pepper sliced
  • 1 tbs pine nuts
  • dashes of hot sauce



  • 1 hard boiled quail egg (Can’t find quail eggs near you? You can get Turnbull FarmsFresh Gourmet Quail Eggs shipped the same day the eggs are laid!)
  • 1 slice of prosciutto
  • 1 chunk pecorino cheese
  • 1 pickled okra
  • 1 stalk of celery
  • 1 lemon wedge

1.5-2 oz of vodka (or more if you like ‘em strong)


Day One

Preparing the Mix

  1. Make the pine nut infused butter:
    1. In a saucepan, toss in the butter and pine nuts.
    2. Heat the butter and pine nuts over medium heat on the stove until the buttery-froth forms, stirring occasionally
    3. After the froth appears, turn the heat to low.
    4. Stir occasionally for 25-30 minutes, letting the pine nuts and butter fuse together.
    5. Remove from heat and strain the butter into a dish (keep the pine nuts to add to your favorite meal!)
  2. Pour the tomato juice, pine nut-infused butter, lemon juice, olive oil, and Worcestershire sauce into a sealable container. Mix together.
  3. Toss in the horseradish. Mix together.
  4. Add the black pepper and garlic salt. Mix altogether.
  5. Add the fresh basil leaves/dried basil, minced garlic, sliced serrano pepper, and pine nuts. Mix well.
  6. Finish off with some dashes of your favorite hot sauce (I used spicy habanero hot sauce).
  7. Seal the container and refrigerate for 8 hours to one week.

Day of Whenever You’re Ready to Start Drinkin’!

Constructing the Green Eggs & Ham Bloody Mary

  1. Hard boil the quail egg:
    1. Fill a saucepan ⅔ full with water and bring to a boil.
    2. Place the quail egg into the saucepan with a spoon.
    3. Boil for 3-4 minutes, depending on how much you like your eggs cooked (4 minutes equates to a fully hardboiled egg).
    4. Remove from the saucepan and run under very cold water.
    5. Roll the egg on a hard surface to crack the shell.
    6. Peel off the shell and run under cold water again to remove any shell remainders.
  2. Place the pickled okra, hardboiled quail egg, and slice of prosciutto on a cocktail pick.
  3. Move a lemon wedge around the rim of a glass.
  4. Rim the glass with garlic salt.
  5. Fill the glass half full with ice.
  6. Pour 1.5-2 oz vodka in the glass.
  7. Place a strainer over the glass and pour the mix from the sealable container through the strainer and into the glass. This will ensure all of the solid ingredients are not poured into the actual Bloody Mary.
  8. Place the cocktail pick with all of the garnishes horizontally on top of the glass.
  9. Place the stalk of celery into the glass to use as a stirrer.
  10. Place a lemon wedge on the rim of the glass.
  11. I do so like Green Eggs & Ham! Thank you! Thank you! Sam-I-Am!

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