Like many children, much of my early exposure to the written word — and, at least in my case, inspiration to become a writer — came from a quirky lyrical genius: Theodor Geisel (also known as Dr. Seuss). Now, this childhood legend may not seem immediately connected to culinary pursuits, but I've always been fascinated with the idea of translating an iconic, and admittedly quite fanciful, dish of his to the table. This brings us to today's recipe: a fun take on green eggs and ham.
As I pondered how to tackle this slightly goofy task, potential variations came up aplenty: scrambled eggs with greens and prosciutto, or even pesto-drizzled eggs baked in ham cups. But I eventually settled on an option that was tucked away in my recipe binder all along: a spinach, egg, and cheese breakfast casserole that's easily transformed into green eggs and ham with the salty-smoky addition of crumbled bacon. It may not match up visually to Seuss's version, but its comforting flavor and ability to be reheated more than make up for it. My inner child is satisfied indeed.
So allow me to present to you the YumSugar Chipotle Chili recipe hack, which was made in our office using a single electric stove-top burner and a nonstick soup pan. We tortured our co-workers with this dreamy clove-and beer-scented chili bubbling in the kitchen for hours, as the starches in the beans broke down to create a thick, unctuous mixture. Finally, the moment had arrived for the taste test.
Have you ever possessed a cookbook that's occupied a lot of time in your mind, but not so much in your kitchen? I spent hours 
