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Family Central: Sunday Dinner with Dr. Seuss

9-6 BLOG picI am Freshie. I am Freshie. Freshie I am. I totally identify with Sam I am. You see, it’s because I would do anything to get my toddler to try new food.

I would offer new food in a house, with a mouse, in the rain, on a train, in a car and in a tree because there is so much good food, you see.

However, my toddler is more stubborn than the unnamed, behatted stubborn man. I think Dr. Seuss never met the likes of my kid.

Last Sunday, my husband and I put together and made this Seussical feast for the ages. All of the dishes are surprisingly easy, and they all work. Those are real photos of the marvelous bounty, and best of all, we had great leftovers to help us through the busy work week.

My husband is the beastmaster, and I have to give him full credit for the amazing roast beast he threw down. The Whos of Whoville would’ve wept tears of beefy joy. The Grinch would’ve definitely tried to steal it.

Roast Beast

The Rub:
1 Tbsp garlic powder
1/2 Tbsp onion powder
1 Tbsp salt
1 Tbsp pepper
1 tsp basil (dried)
1 tsp thyme (dried)

6 lbs bone-in prime rib roast

Score the fat in cross-hatches. Mix the dry ingredients together and rub over the roast approximately a 1/2 hour to an hour before cooking. Let the roast come to room temperature. Preheat the oven to 450°F. Baste only the sides of the roast with melted butter. Place it on a rack over a roasting pan and place it in the oven for 15 minutes at 450°F, fat side up. Reduce heat to 275 to 300°F, depending on how much pink you want in the middle. A six-pound roast takes approximately 1 hour and 45 minutes. It’s done when a thermometer inserted in the center reads 120°F. Remove from oven and let it rest for a 1/2 hour under tin foil.

Yawning Yellow Yak’s Yorkshire Pudding

1 cup flour
1 cup milk
3 eggs
1 1/2 tsp sea salt
4-5 Tbsp drippings

This recipe is deceptively easy. Don’t be afraid of its heights. You can do it! Mix the first four ingredients together, then chill in the refrigerator for an hour. Preheat oven to 425°F. In a 13 x 9 x 2 pan, put 4-5 Tbsp of drippings. Make sure to brush drippings all the way around and up on the sides. Put in the oven and heat the drippings for about 8 minutes. Pour in the batter, then put in the oven for about 12 minutes, or until golden brown like the photo. Sprinkle the pudding with sea salt when it comes out of the oven.

Don’t throw your leftover Yorkshire Pudding away! They crisp up beautifully in the toaster oven. My husband liked it better the second day.

Cat in the Hat Caprese

8 oz ball/bullet of mozzarella
2 tomatoes, similar in width to the mozzarella
8 basil leaves, plus more for garnish
white truffle oil

Slice the ball/bullet of mozzarella into 8 slices. Slice the tomatoes into similarly shaped slices and salt them. Stack each “hat” in alternating layers, starting with tomato first, then cheese, a leaf of basil in the center (so that it’s hidden when stacked), then tomato, etc. until it ends with cheese. Garnish with basil and a bit of white truffle oil.

Tuttle TurtleTrees

I had to work in a green somewhere. In the Dr. Seuss ABC book, there’s this wonderful drawing of melted looking turtles draped over a tree, so here it is translated to approachable, kid-friendly food.

homemade bacon bits

Steam the broccoli. Heat the Velveeta and pour over the top, then garnish with bacon bits. The bacon bits are the turtles and the broccoli pieces are the trees. What about the cheese? Well, that’s just for yumminess.

Pink Yink Ink Drink

vanilla ice cream
Lorina French Berry Soda
Crazy straws

This is essentially a float. Scoop ice cream into the glass. Then, add the Lorina French Berry Soda and a straw. It’s easy as can be, but this soda adds a fresh take on a classic and gives it a sweet, light strawberry taste. If you can’t find Lorina, substitute any pink soda you like.

Did my toddler try any of it? No, he did not even try the Pink Yink Ink Drink. However, we had a great time anyway, and I’d do it all over again.