World War I Journal of Alfred Debain Translated and Published by Laurent Paget

World War I Journal of Alfred Debain Translated and Published by Laurent Paget

Congratulations to my husband Laurent Paget for translating and publishing his great-grandfather’s World War I journal.  Alfred Debain was stationed north of Arras in Northern France and died while liberating the town of Souchez, France from German invasion on September 27, 1915.

During Alfred Debain’s time in the trenches and in makeshift camps, he wrote daily letters to his dear wife, Dédette, and his two little girls.  He kept a war journal noting war events, cluster bombs, shells, bad chow, and frequent drills and marches.

Despite the onerous conditions of war zone life, Alfred Debain maintained his gentle, humane nature that endured to the end of his life at 29 years.

The World War I Journal of Alfred Debain is available for purchase at the links below:

Click below to purchase Alfred Debain's World I Journal:

English Version of Alfred Debain's World War I Journal

French Version of Alfred Debain's World War I War Journal

Laurent Paget - Translator and Publisher Photo

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Endive Salad Recipe Created by Ruth Paget

Endive Salad Recipe Created by Ruth Paget

If endive had been available in Detroit (Michigan) when I was a teen, I would have eaten it all the time for its flavor.  I learned about it when I lived in Paris (France) and cook with it now whenever I get the chance.

This salad is a meal in itself.  I use American products to make it, because they are less expensive than European ones and still taste good. 

Serves 4

Ingredients:

-4 endive heads with stem cut off, leaves separated and washed, and chopped into ½-inch squares

-I pound crisp and crumbled cooked bacon (It takes about 20 minutes to fry bacon up this way.)

-1 cup blue cheese such as Maytag blue

-3/4 cup heavy cream

Steps:

1-Mix endive pieces and crumbled bacon together.

2-Mix blue cheese and cream together.

3-Combine the endive-bacon mixture with the dressing.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie

Cobb Salad Recipe Created by Ruth Paget

Cobb Salad Recipe Created by Ruth Paget

I ate Californian Cobb salads all the time when I went out to diners in Detroit like Syros, the Econ, and Nemos for lunch with my mom on the weekend.  I loved having a working mom who had her own money.

You will need a large serving bowl for my jumbled salad.

Serves 4

Ingredients:

-1 head washed and drained iceberg lettuce

-1 (4-ounce) can California black olives

-1/2 cup crumbled blue cheese like Maytag blue

-1/2 cup chopped chicken

-1/2 cup sliced Monterey Jack cheese

-1/2 cup cooked, crisp bacon

-1 cup chopped avocado

-1 cup Ranch or blue cheese dressing

Steps:

1-Tear iceberg lettuce into small pieces and mound up in a large bowl.

2-Mix the rest of the ingredients together except for the avocados.

3-Top with the avocados and serve dressing on the side, so people can choose their favorite.

Elli’s in Salinas, California makes a great Cobb Salad as well as a pistachio-crusted grilled chicken salad.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie

Egg-Salsa Dip Recipe Created by Ruth Paget

Egg-Salsa Dip Recipe Created by Ruth Paget

I use up leftover rice from Mexican restaurants to make this easy dip.  Choose a salsa you like for spice level and ingredients.  I like salsa with corn, if I can find it.

Serves 4

Ingredients:

-2 cups leftover Spanish rice

-1 tablespoon olive oil

-2 beaten eggs

-1 cup shredded Monterey Jack cheese

-1 cup salsa of your choice

-1 (40-ounce) bag tortilla chips

Steps:

1-Sauté Spanish rice in olive oil for 5 minutes.

2-Stir in beaten eggs and Monterey Jack cheese.  Stir till the eggs are cooked and the cheese is melted.

3-Stir in the salsa and heat thoroughly for 5 minutes.

4-Place dip in a bowl on a platter and surround with tortilla chips.

Serve before fish or seafood.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie

Egg-Rice Dip Hors d'oeuvres Recipe Created by Ruth Paget

Egg-Rice Dip Hors d’oeuvres Recipe Created by Ruth Paget

I make this dip with leftover rice from Chinese restaurants.

I also make it with rice I make at home in a mini rice cooker. 

Serves 4

Ingredients:

-2 cups cooked rice

-3 tablespoons olive oil

-2 chopped Serrano peppers (optional)

-2 beaten eggs

-1 cup shredded Monterey Jack cheese

-1 (40-ounce) bag tortilla chips

Steps:

1-Sauté cooked rice and Serrano peppers for 5 minutes in olive oil.

2-Add eggs and cheese and scrambled eggs.

3-When eggs are cooked and the cheese is melted, place egg-rice mixture in a bowl on a platter.

4-Surround the bowl with tortilla chips and serve.

Serve before fish or seafood.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

Ruth Paget Selfie