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Friday, December 31, 2021

Almond-Cherry Rice Pudding Recipe by Ruth Paget

Almond-Cherry Rice Pudding Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2/3 cup cooked rice 

-1 ½ cups milk 

-2 teaspoons cornstarch 

-1 teaspoon salt 

-2 ½ tablespoons white sugar 

-1/4 cup chopped almonds 

-1 teaspoon vanilla extract 

-1 cup heavy cream 

-1 (14.5-ounce) can pitted cherries with their juice 

Steps: 

1-Add milk and cooked rice to a sauce pan along with 2 tablespoons cornstarch. Bring liquid to a boil uncovered. Remove pan from heat and cover for 10 minutes. Fluff mixture. 

2-Add salt, sugar, almonds, and vanilla to the saucepan. Cool for 5 minutes and then chill. 

3-Whip cream till it stands in peaks. Add cream to chilled rice mixture. 

4-Spoon the rice pudding into cups. Top with the cherries and their juice.

(A Royal Oak, Michigan Recipe) 

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


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Thursday, December 30, 2021

Fried Rice with Tomato-Hamburger Sauce by Ruth Paget

Fried Rice with Tomato-Hamburger Sauce Recipe by Ruth Paget 

Serves 6 

Ingredients: 

 -1 tablespoon olive oil for sauce 

-1 clove sliced garlic 

-1/4 cup chopped onion 

-1/2 cup ground beef 

-1 (6-ounce) can tomato paste 

-1 (8-ounce) can tomato sauce 

-1 teaspoon dried basil leaves 

-1 teaspoon salt 

-5 tablespoons olive oil for rice 

-3 cups cooked rice 

-1/2 cup grated Parmesan cheese 

Steps: 

1-Heat oil for sauce and add garlic and onion. Add beef and brown until no longer pink. Stir in tomato paste, tomato sauce, basil, and salt. Cover and simmer for 10 minutes.  

2-In a separate pan heat oil for rice. Stir in rice and cook till steam rises from the pan. 

 3-Place rice in a serving dish. Top rice with the sauce and sprinkle Parmesan on top of the sauce. 

(A Royal Oak, Michigan Recipe)

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


Click for Ruth Paget's Books




Monday, December 27, 2021

Loaded Refried Rice Recipe by Ruth Paget

Loaded Refried Rice Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-3 tablespoons vegetable oil 

-2 chopped scallions 

-3 tablespoons soy sauce 

-1/4 cup cooked or drained canned peas 

-1/4 cup cooked and cubed ham 

-1 (3-ounce) can drained, canned mushrooms 

-1/4 cup chopped, cooked chicken 

-1/4 cup chopped, cooked shrimp 

-1 (5-ounce) can drained and cooked bamboo shoots 

-4 cups cooked rice 

-2 beaten eggs 

Steps: 

1-Heat oil in a large pan and add scallions. Add soy sauce, peas, ham, mushrooms, chicken, shrimp, bamboo shoots, and rice. Turn until the ingredients are steaming for at least 5 minutes. 

 2-Add beaten eggs and turn until eggs are scrambled throughout the rice. Serve steaming hot with soy sauce on the side. 

(A Royal Oak, Michigan Recipe)

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


Click for Ruth Paget's Books




Sunday, December 26, 2021

Spice Cake Recipe by Ruth Paget

Spice Cake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 ½ cups sifted flour 

-1 ¼ cups sugar 

-1 teaspoon salt 

-1 teaspoon cinnamon 

-1 teaspoon crushed cloves 

-1 teaspoon nutmeg 

-1 teaspoon allspice

 

 -1 1/3 cup molasses 

-2/3 cup milk 

-2/3 cup softened butter

  

-2 ½ teaspoons baking powder 

-1 teaspoon baking soda

 

-3 beaten eggs 

-1/2 cup milk 


Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Combine flour, sugar, salt, cinnamon, cloves, nutmeg, and allspice together. 

3-Mix molasses and milk together. Add softened butter to molasses mixture. Stir molasses mixture into the flour-spice mixture and blend well. 

4-Add baking powder and baking soda to the molasses mixture. 

5-Mix eggs and milk together. Blend the milk and eggs into the molasses mixture. 

6-Pour the mixture into two deep 9-inch round baking cake pans. 

7-Bake for 35 minutes. 

Cool thoroughly on a rack. Frost the top of one cake and place the other on top of the bottom cake. With a long, flat spatula, frost the sides. Frost the top last. 

Serve with coffee or tea.

(A Royal Oak, Michigan Recipe) 

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


Click for Ruth Paget's Books




Saturday, December 25, 2021

Tuna Hot Dish Recipe by Ruth Paget

Tuna Hot Dish Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 (5-ounce) cans tuna in water 

-2 (10.5-ounce) cans mushroom soup 

-1 (15-ounce) can drained peas 

-1 cup dry shell pasta 

-4 tablespoons butter 

-1 cup bread crumbs 

-Butter to dab as desired 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Combine the tuna in water with the mushroom soup in a pot. Heat until bubbly and remove from heat. 

3-Cook pasta according to directions and drain. Add pasta to tuna-mushroom soup mixture. Add drained peas to tuna-pasta mixture. 

4-Butter a casserole dish. Pour tuna-pasta mixture into the casserole. Sprinkle bread crumbs on top of the tuna-pasta mixture. 

5-Bake for 30 minutes. 

(A Royal Oak, Michigan Recipe) 

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


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Friday, December 24, 2021

Berry Dumplings Recipe by Ruth Paget

Berry Dumplings Recipe by Ruth Paget 

These dumplings freeze well for homeworkers who are organizing their weekly meals ahead of time.

Serves 6 

Ingredients: 

-4 tablespoons butter 

-1 (5-pound) bag frozen mixed berries 

-1/4 cup flour 

-1/2 cup sugar 

-1 (16.5-ounce) ready-to-bake refrigerated canister of biscuits 

-1/4 cup sugar to roll biscuits in 

Steps: 

1-Melt butter in a pot with a tight fitting lid. 

2-Place berries in the pot and cover. Cook until the berries are thawed and liquid. 

3-Mix the flour and sugar together. Turn the heat on the pan up and add flour-sugar mixture a little at a time to the berries. 

4-When the berries thicken, turn the heat back to low. 

5-Cut 10 biscuits into fourths and roll them in the ¼ cup of sugar. Place biscuits on top of the berries. 

6-Cover pot and cook for 8 minutes. Serve warm or cold. 

(A Royal Oak, Michigan Recipe)

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


Click for Ruth Paget's Books




Thursday, December 23, 2021

Ravioli Hot Dish Recipe by Ruth Paget

Ravioli Hot Dish Recipe by Ruth Paget 

This dish freezes well and heats up easily in a microwave for people who are working at home.  

Serves 6 

Ingredients: 

-3 pounds frozen 5-pound bag of ravioli (40 -50 count per bag) 

-2 (28-ounce) jars Marinara sauce 

-4 tablespoons Italian seasoning 

-2 cups shredded Mozzarella cheese 

Steps: 

1-Preheat the oven to 375 degrees Fahrenheit.  

2-Boil ravioli as directed on package in several batches. Drain ravioli and hold while other batches are cooking. 

 3-Spread marinara sauce on the bottom of a 9-inch casserole dish. Place a layer of ravioli on top of the marinara. Place more marinara on top of the ravioli. Sprinkle ravioli with mozzarella and some Italian seasoning. Repeat twice with a final layer of mozzarella and Italian seasoning on top. 

4-Bake for 20 – 30 minutes and serve. 

(A Royal Oak, Michigan Recipe) 

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


Click for Ruth Paget's Books




Wednesday, December 22, 2021

Ambrosia Pie Recipe by Ruth Paget

Ambrosia Pie Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) envelope unflavored gelatin 

-2/3 cup water -1/2 cup sugar 

-1 teaspoon salt 

-3/4 cup orange juice 

-1/2 cup dry coconut flakes 

-1 cup cold and whipped evaporated milk 

-1 (9-inch) pre-baked graham cracker crust 

Steps: 

1-Combine gelatin, sugar, salt, and water in top of double boiler. Stir over boiling water until gelatin dissolves. 

2-Remove gelatin mixture pan from heat. Add orange juice ad coconut flakes to the gelatin mixture. 

3-Chill gelatin mixture and stir in whipped evaporated milk. 

4-Pour orange-coconut flake mixture into pie crust. Chill pie until ready to serve.

(A Royal Oak, Michigan Recipe) 

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


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Tuesday, December 21, 2021

Yunnan China's Food as Medicine by Ruth Paget

Yunnan China’s Food as Medicine by Ruth Paget 

The people of Yunnan China are reputed to be very healthy and long- lived writes Georgia Freedman in Cooking South of the Clouds: Recipes and Stories from China’s Yunnan Province. 

This southwestern Chinese province extends from snowy, southern Tibet in the north to tropical borders in the south with Myanmar, Thailand, Laos, and Vietnam. 

There are 24 minority groups in this province with distinct cooking styles that make use of some common ingredients including: 

-mushrooms (there are 800 varieties in this region) 

-Yunnan ham (this is similar to Spanish Serrano ham) 

-pickled vegetables (especially pickled mustard greens, which Freedman provides a recipe for) 

-spicy chili peppers -garlic 

-Yak meat (beef is a substitute) 

The following five dishes give a flavor for the types of recipes in Cooking South of the Clouds:

*mushrooms stir-fried with Thai chilies and garlic cloves that is seasoned with soy sauce 

*fried rice with ham, potato cubes, and peas 

*stir-fried beef with pickled mushroom greens and garlic chives 

*fried beef with fresh lettuce (the beef here is served on a bed of lettuce leaves with chopped spring onions on top. Raw vegetables are usually found in Thai and Vietnamese cuisine not what you typically associate with Chinese food.) 

*dried Mushroom Salad – dried mushrooms are rehydrated and drained and then seasoned with vinegar, light soy sauce, and chopped coriander. 

The complete recipes are in Cooking South of the Clouds: Recipes and Stories from China’s Yunnan Province by Georgia Freedman. 

People who like spicy foods might enjoy trying these recipes from one of China’s lesser-known provinces.  

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


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Friday, December 17, 2021

Spanish Cheese Trays and Cold Tapas by Ruth Paget

Spanish Cheese Trays and Cold Tapas by Ruth Paget 

A quickly put together Spanish cheese tray and made-ahead cold tapas, hors d’oeuvres, can be light lunches at the office or at home for home workers. 

My suggestions for a Spanish cheese tray include: 

-wedges of Manchego cheese 

-wedges of P’tit Basque cheese 

-green olives 

-almonds

-membrillo (quince paste that goes well with Manchego cheese) 

-onion confit (author Penelope Casas has a recipe for this in her excellent cookbook Tapas) -thin slices of French bread 

-rolled Serrano ham 

-pickled onions 

 -2 or 3 cold tapas from the following list (The recipes are in my go-to reference – Tapas by Penelope Casas.) 

 -sweet red pepper salad 

 -green pepper and tomato salad 

 -cumin-flavored mushroom salad 

 -cabbage, green pepper, and raisin salad (includes carrots) 

-marinated asparagus wrapped in ham 

Preparing all or some of your meal ingredients ahead of time allows you to have more time to enjoy your meal or check personal e-mail. 

Buen Provecho! 

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


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Tuesday, December 14, 2021

Chicago Dim Sum by Ruth Paget

Chicago Dim Sum by Ruth Paget 

Eating Chinese dim sum was one of the money hacks I used to lead an urbane existence in Chicago on a budget as a young woman. 

On Sunday mornings, my husband Laurent and I would leave our apartment in Marina City and walk up Michigan Avenue to Water Tower Place Shopping Center. Our destination was Rizzoli Bookstore. At Rizzoli’s we would buy Le Monde and Financial Times newspapers. I would sometimes buy art books or novels by Nadine Gordimer and Salman Rushdie. 

We would check out upcoming movies on the way out and walk down to the Chinese restaurant with dim sum tea lunch, which is what I think is the Shanghai Terrace of the Peninsula Hotel now. I liked the circular booths in the restaurant. 

We ordered fragrant jasmine tea to start as waitresses wheeled carts of steaming dim sum by our table. We pointed at many of them, and waitresses noted our choices with a Chinese stamp and wrote how many we chose. 

There is a very good book for ordering dim sum called Dim Sum Field Guide by Carolyn Phillips. Her book is not a cookbook, but has line drawings of various dim sum, dim sum tea etiquette, Chinese characters for the various dim sum, alphabet spellings for Mandarin character pronunciations, and dim sum ingredients. 

I used the cookbook Dim Sum and Other Chinese Street Food to find ingredients used in three dim sum “dumplings” that you can order in almost all dim sum restaurants: 

*jiaozu – ravioli-like coin purse pasta made with minced pork, Napa cabbage, bok choy, and garlic chives 

*Siu Mai – egg dough cups that are squeezed and twirled before steaming that are made with minced pork and shrimp, bamboo shoots, black mushrooms, and water chestnuts 

*Har Gau – Crescent shaped dumplings stuffed with minced shrimp, water chestnuts, pork fat, and sherry 

Leung’s cookbook shows hot to set up bamboo steamers in a wok over boiling water as well. 

Pre-made dim sum would be welcome to many people who are working at home, because you would just have to steam them or heat them up in an oven. H Mart in California just might have all you need to set up dim sum tea lunches from tea to chopsticks. 

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


Click for Ruth Paget's Books








Monday, December 13, 2021

Slow Food Italy Revisited by Ruth Paget

Slow Food Italy Revisited by Ruth Paget 

With more people working at home now, I read the 60 Slow Food recipes made by restaurants in Italy: From the Source with an eye towards great-taste-low-cost dishes. 

If you are at home working, you can have a crockpot of bean soup simmering for twelve hours that not only tastes great, but is very economical to make. Many Slow Food recipes can take twelve hours to make. Some like baccála mantecato from Venice can take two days of dealing with dry salt cod that starts out as hard as a board. 

I used the restaurant recipes in this cookbook to make some moderately slow food recipes for an American home cook. The following five recipe modifications can add variety to your monthly menu planning on a budget: 

*Dry bean or lentil soup 

*Polenta Valdostana 

*Pasta á la Norma 

*Saltimboca alla Romana 

*Baccála Mantecato 

*Dry Bean or Lentil Soup 

According to Italy: From the Source, you can cook dry lentils in 45 minutes. I have always found supermarket lentils and beans to take a few hours to cook. I also like to purée soups, so I do not care too much about beans holding their shape. 

If you have time, this recipe is easy and pretty inexpensive. Soak dry lentils or beans overnight in water. The beans will double or triple in size depending on how much water you put in the bowl with the beans. Rinse the beans the next day.  

Place beans in a crockpot with 8 to 10 cups of water and ¼ cup olive oil. Place crockpot on high and cover the crockpot. Cook beans for 12 hours. Use an immersion blender to purée the beans. 

*What you can do with puréed bean soup:  

-Season with salt, pepper, and oregano and serve with toast 

-Boil 2 cups of tubetti pasta and stir cooked tubetti into the soup with seasonings 

-Add cream 

-Sauté onions, garlic, and sliced mushrooms in olive oil. Ladle the soup into bowls and top with two tablespoons of the vegetable mixture. To be extravagant, you can dribble truffle oil on top of the vegetables. 

-Fry bacon till crisp and crumble on top of soup in bowls 

*Polenta Valdostanta 

There are brands of polenta that can be made in the microwave instead of standing at an stove stirring for an hour. I use these and mix in butter and shredded cheese. 

Polenta Valdostana is made with Asiago cheese. I have used Swiss cheese and thought I had an upscale oatmeal for breakfast. 

*Pasta á la Norma 

This Sicilian dish has cubes of eggplant in a tomato sauce over pasta. Italian eggplant has to be salted to remove bitter juices. 

I use Japanese eggplant or Italian yellow squash to make this, because you do not need to salt it.

*Saltimbocca alla Romana 

In the traditional recipe, a cook places veal sirloin between wax paper and pounds it flat with a meat pounder. Then, the cook places a sage leaf on one side and covers it with prosciutto for flavor. The other side of the meat is treated the same way before cooking. 

Veal is hard to come by in most American supermarkets. I have used this recipe for chicken breast and think it tastes good, too. 

*Baccála Mantecato 

Basically, this is a purée of boiled fish, water, olive, and seasonings. The Venetians use salt cod for this dish, but frozen white fish can be used as well to cut down on the two days of preparation time for the salt cod. 

The beauty of this dish is that fish for two can be stretched to feed four or five when you spread it on toast or baked polenta. 

I make what I call Monterey Mantecato with leftover salmon. There are no set measures in this recipe: 

-leftover crumbled salmon 

-mayonnaise 

-Cholula hot sauce 

-toast squares 

Mix the salmon, mayonnaise, and hot sauce and spread on the toast squares. 

My recipes are easier than the cookbook’s and might be a good starting point before attempting the more elaborate recipes in Italy: From the Source by Lonely Planet. 

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


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Wednesday, December 1, 2021

Beer Economics and Food in South New Jersey by Ruth Paget

Beer Economics and Food in South New Jersey by Ruth Paget 

On a trip to South New Jersey where I visited Fort Dix and Fort McGuire, I was able to sample foods that reflect New Jersey’s proximity to Ellis Island: 

-Philly Cheese Steaks from Charley’s 

-Italian Greek Salads made with the addition of grilled and marinated sweet red peppers from Frank and Mario’s II 

-Veal Wiener Schnitzel from Sebastian’s Schnitzel House 

-Margharita pizza with jammy tomato sauce from Frank and Mario’s II 

-Bagels made with poppy and sesame seeds and kosher salt from Target, whose headquarters are in New Jersey 

As a souvenir of this trip, I bought Dishing Up New Jersey: 150 Recipes from the Garden State by John Holl. The book looked fun, but upon further inspection I saw that New Jersey has a beer economy that directly affects food production thanks to breweries. 

Holl’s book has a recipe for donuts that uses beer to make them and the donut glaze. 

The real treasure in the book is a recipe for bread rolls using spent grain, the leftover grain from beer production. This same recipe can also be used to make chewy pizza dough, pretzels, bread crumbs for frying fish as well as bread loaves. 

Spent grain is mixed with regular flour to stretch the expensive regular flour. In states where regular flour comes from out of state,  using spent grain might save on food bills. 

Besides the bread recipes, Holl provides recipes for various chiils, chowders, and steamed seafood that use beer in their making. One everyday soup uses beer with cheese. You place a fried egg on top of this soup along with chopped ham. 

Holl’s recipes for braised sausages and green peppers in beer and kielbasa and sauerkraut braised in beer both look good, too. 

Just these basic recipes make the book worth the purchase, but the added bonus is that the Asbury Park Festhalle let Holl’s crew photograph its European beer menu. I sampled many of these beers when I lived in Germany and think the beers are worth trying. 

I had fun eating in New Jersey and love the recipes in John Holl’s Dishing Up New Jersey with their easy-to-follow directions and easy-to-find ingredients. 

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


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Friday, October 8, 2021

Studying Latino Culture by Ruth Paget

Studying Latino Culture by Ruth Paget 


When I worked on team projects with classmates whose parents had come from Mexico, Puerto Rico, and Bolivia in high school and later when I volunteered at intercultural skills workshops for exchange students from Latin America, Spain, and other countries, I knew I would like to work with Latinos and learn Spanish in the future. 

The future finally came when I was middle aged and started working as the Youth Services Librarian for Monterey County California. The County had a 51% Hispanic population according to the U.S. census and was growing. Many households only spoke Spanish according to the census as well. 

I had studied Spanish independently for twenty years and could read the language. Now I had speak Spanish for work. I began memorizing all library materials that we had in Spanish. 

I next went on Radio Bilingue in Salinas, California to do an hour show in Spanish about library services with call-in questions. I did a prepared speech about library services and then fielded questions. People spoke slowly. I was able to respond in Spanish after some quick translation in my head. The hour seemed very long, but was fun at the same time. 

That radio show gave me the confidence to speak in Spanish at community events about library services. The result was tremendous participation in summer reading programs for children and at homework centers during the school year. I also loved doing bilingual story times during Latino Heritage Month. I put together a kit of stories, songs, and art projects to do and encouraged children to learn English and Spanish perfectly by high school, so they could learn a third language in high school. 

One project that I did not get around to was making a suggested reading list for Latino Heritage Month. I have finally done so with books that helped me better understand Latino culture. The list follows in four categories: 

-Politics 

-History 

-Culture 

-Cookbooks 

Politics: 

-Latinx by Ed Morales 

-The Hispanic Republican by Geraldo C. Cadava 

-Recovering History, Constructing Race: Indian, Black, and White Roots of Mexican Americans by Martha Mancheca 

History: 

-The Caribbean: A History of the Region and its Peoples by Stephan Palmie

-The Oxford History of Mexico by William H. Beazley 

Culture: 

-Puerto Rico is Music! By Maritza Ramirez 

-Latin American Folktales from the Hispanic and Indian Traditions by John Bierhorst 

Cookbooks: 

-Quesadillas by Donna Kelly 

-Empanadas: The Hand-Held Pies of Latin America by Sandra Gutierrez 

-Taqueria Tacos: A Taco Cookbook to Bring the Flavors of Mexico Home by Leslie Limon 

-The Best Mexican Recipes by America’s Test Kitchen 

-From My Mexican Kitchen: Techniques and Ingredients by Diana Kennedy (Very good on tamales) 

-The Native Mexican Kitchen by Rachel Glueck and Noel Morales  

-Salud: Vegan Mexican Cookbook: 150 Mouth Watering Recipes from Tamales to Churros by Eddie Garza 

-Authentic Mexican by Rick Bayless 

-Puerto Rican Cuisine by Oswald Rivera 

-Cuban Cooking by Michael Holtby 

Smithsonian Online Latino Resources

UCSF Latino Resources

I am sure I will find some more book treasures to add to this list for upcoming Latino Heritage Months. 

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


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Monday, September 20, 2021

Hawaii Trips by Ruth Paget

Hawaii Trips by Ruth Paget 

The first trip I made to Hawaii was in 1979 after spending a month in the Peoples Republic of China as part of a youth tour from inner-city Detroit, Michigan. 

Tropical Honolulu reminded me of Guangzhou and Hong Kong after flights from wintry Tokyo and Beijing. Peking had recently changed its name when the PRC resumed formal diplomatic relations with the U.S. We had to fly from Tokyo to Honolulu, because there were no direct flights from Beijing to the U.S. at the time. 

The youth tour members were staying in Honolulu with host families before our long trek home to Detroit. The house I stayed in was surrounded by trees with two-feet leaves, which looked like swaying teeth. 

My host family was native Hawaiian. I liked taking a long shower and letting my hair dry in the warm, tropical Hawaiian breezes. As they made dinner, they teased me about tourist eating all the Hawaiian food. I ate roasted pork, pineapple, mangoes, and macadamia nuts. I had recently learned to like Chinese food and was learning to like Polynesian food, too. 

The entire youth tour was treated to a beach luau prepared by our host families. Afterwards, we made our first presentation about what we had learned from our travels in China to the Honolulu chapter of the U.S. – China Peoples’ Friendship Association. 

Before we left Hawaii, one of the Japanese members of the U.S. – China Peoples’ Friendship Association gave us a presentation about immigration to Hawaii. The Japanese and Portuguese were the largest groups, who made up the farmworkers on the pineapple plantations. 

My next trip to Hawaii came decades later with my husband Laurent and daughter Florence. We went to Honolulu and rented a car. Florence drove all week around O’ahu. 

The first place we visited was Pearl Harbor. I noted that ports tend to be in working class neighborhoods. We drove from Pearl Harbor and went to a golf club for cheeseburgers. 

Florence had a Moon touring guide and made a checklist of places to stop at and photograph and film with the video function on her phone. 

We spent the week eating poke – a kind of seasoned sushi with sesame seeds, visiting the Dole Plantation and eating sweet-and-sour pork made with pineapple and shave ice there, and eating grilled red fish with tropical fruit sauces at the hotel. 

We began our days at Wailana Café, which served coconut milk as creamer, unctuous Portuguese sausage, and sweet Portuguese bread. 

I have had grand times in Hawaii and discovered that I really like coconut milk in my Kona coffee. 

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


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Friday, September 17, 2021

Tennessee, Kentucky, and Virginia Trip by Ruth Paget

Tennessee, Kentucky, and Virginia Trip by Ruth Paget 

In 1979, my Pennington grandma began to nag my mother that I had been to communist China and fancy French and British Montreal, Canada during my freshman year of high school without visiting her in Pennington Gap, Virginia. 

“I know Ruth would like to visit aristocratic England, but tell her Pennington Gap is like Scotland where the royals are educated,” she might have said to my mother. 

In any case, my mother drove from Detroit, Michigan down to Pennington Gap, Virginia and then out to Robbins Chapel (another surname from my family tree) where the Pennington cousins were staying for the summer. 

Robbins Chapel, Virginia is about one mile away from Kentucky and three miles away from Tennessee. Pennington Gap leads to all points west. 

Pennington Gap was different from Kentucky and Tennessee according to my grandmother: 

“We’re midway up the Appalachians. We’re ridge runners not hillbillies like those people in Tennessee and Kentucky. Hillbillies got rich making moonshine and running it up to New York during the Prohibition. They still hide their ill-gotten gains.” 

“The Penningtons are church. Your Pennington ancestor, Isaac Penington, was the father-in-law of William Penn. Our family started as Quakers, but we’re Baptist now.” 

My petite grandma could be daunting, so I did not ask if the Penningtons got rich being overseers in coal mines in Virginia. 

After the welcome lecture, my cousins and I were allowed to play games and amuse ourselves. 

In the mornings, we would walk down to the general store, which had a pool table in the back room. We played all morning and drank Dr. Pepper soda while being Vegas. We would walk up the hill to our various relatives’ houses for lunch. Then, we would play several rounds of croquet on the hillside for physical exercise. In the late afternoon, we would play rummy with the aunts while waiting for the male relatives to get back from golf.  At night, we would play kick-the-can, a version of hide and seek where you kick a can up and hide in a fixed spot when the can hits the ground.

Besides games, my Aunt J. taught me how to can blackberries to make the blackberry gravy (jam) that I loved to eat for breakfast on biscuits. That alone was worth the trip to Pennington Gap. She also took me to the family graveyard to help me do genealogical work. She had also done this and was helping me fill in the gaps on the family tree I had been working on. 

Sometimes we would go to Kingsport, Tennessee to visit the stockbroker. I loved watching the ticker tape spit out of the ticker tape machine. 

Other times we would go to Kentucky for lunch. Kentucky looked like Pennington Gap, but had more Pentecostal Churches. “The Pentecostals handle rattlesnakes without fear, because they are holy,” Aunt J. told me. 

I thought Appalachia was more dangerous than Detroit and was glad to be with my family. 

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


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Wednesday, September 15, 2021

St. Louis, Missouri Trip by Ruth Paget

St. Louis, Missouri Trip by Ruth Paget 

As a child, I traveled around the Midwestern United States with my mother, who was an elected Secretary-Treasurer of the Midwest Conference of the International Typographical Union (a forerunner of the Communication Workers of America) as well as a union organizer. 

Many of the conferences were held in Detroit, where we lived. For other meetings, mom drove her black Thunderbird with rock and roll blaring while drinking a Fresca (a carbonated grapefruit drink that was low in calories). 

I liked staying in hotels with pools and did not mind reading while the conferences were going on. Some of the infinitely cool places we visited include: 

-Toledo, Ohio 

-Cleveland, Ohio

-Cincinnati, Ohio 

-Gary, Indiana 

-Indianapolis, Indiana 

-Chicago, Illinois 

-St. Louis, Missouri 

Even if a meeting were held at O’Hare Airport in Chicago, my mom drive up Michigan Avenue in downtown Chicago to get to the airport, so we could model white-rimmed sunglasses while listening to rock music. The Detroiters were in Chicago. 

My mom would tell me Detroit insider music information that her fiends in bands told her such as:

-“Everyone in the music industry knows that the Pontiac Silverdome has 82,666 seats that they can fill with people who will buy at least one $20 T-shirt.” 

“People who sell rock merchandise need to sell sunglasses.” 

“Rock concerts would sell out faster, if they could get an army of salesman to sell on commission as a side-job.” 

Today, she would probably agree that online boutiques are a great way to sell 24/7/365. I think her remarks encouraged me to become a member of the Major Activities Board (Concert Board) when I was a student at the University of Chicago. 

The place I remember best from these travels, though, is St. Louis (Missouri) for its Gateway Arch, designed by architect Eero Saarinen. My mom told me it was the tallest arch in the world. 

Even as a child, I knew it was a doorway to a big land with high mountains in the West. 

As an adult, I like living in the Western United States in California where it is okay to write, cook, and use technology. 

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


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Saturday, September 11, 2021

Helen, Georgia Trip by Ruth Paget

Helen, Georgia Trip by Ruth Paget 

On our last trip to Atlanta, Laurent and I drove to Helen located in Northeastern Georgia in the Appalachian Mountains. I wanted to visit Georgia’s Wine Country along the state’s agritourism trail. 

The agritourism route to Helen goes through the Chattahooche National Forest and the Unicoi and Smithgall Woods State Parks. Wine tasting rooms line the way along with inns advertising live music in the evenings. 

Cherokee Native Americans were Helen’s original inhabitants followed by gold miners and lumber industry workers. 

The Chattahooche River runs through Helen, which is built to resemble a Bavarian town. There is plenty of paid parking, which prompted us to eat at the Troll Tavern and Restaurant for its free parking. 

The Troll has a terrace right beside the Chattahooche River that rushes all the way to Atlanta. 

During the day, you order at the counter and a server brings you your order. I asked Laurent for a Wiener Schnitzel combo platter like we used to get when we lived in Germany. 

Laurent went to order and came back to photograph Bavarian flags in the distance and the river. 

The server arrived and placed a combo plate in front of me: a hot dog in a bun, potato chips, and coleslaw. Laurent smiled at me, knowing he was being a troll at the Troll Tavern. 

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


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Smyrna, Georgia Trips by Ruth Paget

Smyrna, Georgia Trips by Ruth Paget 

My husband Laurent and I have been on five business trips to Atlanta, Georgia over five years. We always stay in Smyrna, famous for its restored downtown all painted in white and its huge Cumberland Mall with the Chattahooche River and park running by it. 

We always started our stays with a trip to Costco to buy lunch food. I have eaten a lot of Caesar Salad and blueberry muffins in middle age. 

We would go to dinner at Cracker Barrel and Marietta Diner, featured by Guy Fieri on television. For fancy weekend dinners with my family, we would go to Maggiano’s, Cheesecake Factory, and Carraba’s – all by Cumberland Mall. I liked to eat at Applebee’s, too, but Laurent preferred fish at Cracker Barrel. 

The best thing about Smyrna is Cumberland Avenue. If you turned a left from our hotel, you could drive all the way out to Blue Ridge at the foot of the Appalachian Mountains on it. If you turned right from the hotel, you could take Cumberland Avenue straight downtown to CNN. 

There was an apartment complex over Cumberland Avenue right as you entered Atlanta. I would have liked to live there, if I were younger. There is a Kroger Supermarket and dry cleaners and alteration store on Cumberland Avenue nearby. You need both of those to work well in a city as well as a garage. 

I always brought projects to work on during these trips. I treated them like writing sabbaticals and got my eight books typed, proofed, edited, and placed on Kindle along with writing 500 publicity blogs. Atlanta’s heat kept me in the room working. 

I liked going to Cost Plus World Market when Laurent was done working to buy souvenirs such as coffee, books, and biscotti. 

I still view Atlanta as place to get things done, buy nice souvenirs, and eat well. 

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




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Tuesday, September 7, 2021

Utah Vacations by Ruth Paget

Utah Vacations by Ruth Paget 

I have happily visited Utah five times with my husband Laurent in the 2010s on business trips. Ruth, the stage mother, knew that the Sundance Institute is located in the mountains outside Salt Lake City. 

So, on the first free weekend of our trips to Utah, we always drove out to Sundance to buy merchandise for our daughter Florence Paget, who was studying playwriting at Juilliard in New York. 

Our first Sundance purchase was knit cap with the word “Sundance” knit in it. I wrote my mother in Wisconsin to get a picture of Florence in her Sundance cap with a snowman. (My mom is a stage grandma and got this done right away.) 

Some of our other fun Sundance purchases include: 

-snow jackets -a leather journal with Sundance embossed on the cover 

-Western scarves book 

-Wilderness knives with corkscrews 

-Cowboy doodle books 

-paper journals for project management 

After shopping, we would go to the café for fizzy, non-caffeinated soft drinks and muffins. We would look over our purchases and discuss them. I am a stage mom who will sell film downloads, tickets, and merchandise for my family’s products, so I like discussing markets and merchandise sales. 

Once we had visited Sundance, we would drive into Park City to eat a more substantial meal at El Chabusco Mexican restaurant. You order at the counter here and a restaurant worker will bring it to you when it is ready. El Chabusco has lots of sauces on its buffet counter. I stir mango-pepper sauce into my refried beans and cilantro-lime sauce into my rice for extra kick. I like shredded chicken or cheese enchiladas with tomatillo sauce for lunch. 

After our meal at El Chabusco, we would walk down a few doors to Einstein Brother Bagels to order bagels for dinner. I could relive my youth in Detroit (Michigan) here when I would go to suburban Southfield for bagels – onion in winter and salt in summer with lots of cream cheese. 

On other weekends during our trips over five years, Laurent and I would visit one of Utah’s many national parks: 

-Arches – This national park was made famous as an Apple screensaver and mousepad. It is scorching hot, so make sure to bring water, a hat, and sunscreen. 

-Zion – The massive tablelands in this park were created by erosion, exposing layers of varying colors of red rock. The mesas (tables) glisten in the sun and are very photogenic. 

-Bryce Canyon – Famous for its hoo doos or rock chimneys that you can view from above. You can drive through the hoo doos on the valley floor as well. The valley landscape resembles Mars with red rocks and red soil. 

-Canyonlands – These are vast and sizzling hot even in a car with air conditioning. The Colorado River cuts through this area carrying red soil with it. 

-Sandy – This is not a national park, but has dramatic scenery in a mining area. The California Tectonic Plate collides with the North America Tectonic Plate here and creates towering pillars that surround you as you go through the mountains on a one-lane free on stilts. 

Utah has many areas for skiing and zip lining (Sundance has a zip line) in addition to historic and cultural centers in downtown Salt Lake City. 

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


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Saturday, September 4, 2021

Montana and South Dakota Trip by Ruth Paget

Montana and South Dakota Trip by Ruth Paget 

In 1973, my dad took me on a trip to Glacier National Park in Montana during the Watergate Trial. We left from Detroit, Michigan and set out for an overnight stay in Minnesota with one of his pen pals from Field and Stream magazine (their mutual interest was fishing in the wilderness). 

I woke drowsily after the overnight stay in Minnesota, but became wide-eyed once I hit the van for a day’s worth of travel through the Badlands of South Dakota and Montana. Dad turned on the radio coverage of the Watergate Trial. He was a Republican and commented on the commentators, “Politics just ruins good people like Richard Nixon.” 

“What about the robbers?” I asked. “They’ll be found guilty. No one will know them or know anything about the robbery,” dad remarked. 

Prairie dogs raced in front of the car in the Badlands. I kept asking dad to slow down and not squash the prairie dogs. The speed limit was 75 miles per hour then, so we were flying and squashing away. 

“I’ll get in an accident, if I slow down for all them, Ruthie,” he said. 

We were both transfixed by the moon-like landscape. Vast rock plateaus were broken up by higher rock plateaus with caves in the landscape. I thought snakes might live in the caves. 

I thought it took forever to get through South Dakota and Montana was a longer state I saw as we crossed the state line. Dad stopped at the visitor center where I picked up travel brochures. Glacier was the big deal in Montana. Dad gave me saltine crackers with liverwurst to eat in the car. 

I looked at one of the travel brochures for Butte, Montana and asked dad, “Are we going to Butt, Montana?” 

“That’s not how you say that,” dad said. “Okay, are we going to Booty, Montana, then?” I asked. “That is pronounce ‘byut.’ It’s a French word meaning ‘hill.’ The French were the original European explorers in this area, “ dad said.

I sat chuckling at my kid joke.

“We’re going way up north right to the Canadian border to see Glacier National Park,” dad said. 

There were towering pine trees at the entrance to Glacier that cut off the sun. 

 “We’re going up the ice mountain now,” dad said. 

We went up, up, and up. I looked down at the pine trees, which became progressively smaller the higher up we went. The pine trees looked like stick trees you put on a Christmas mantelpiece we were up so high. I was glad to read the summit. 

We went to a picnic area where dad took out his Coleman gas stove and made a breakfast-dinner in Lodge cookware. He filled his Coleman thermos with coffee several times. We breathed in the thin, high-altitude air. 

With a belly full of bacon, I agree to go to Banff National Forest in Canada, so we could see Canadian pine trees and say we’d been to Canada. 

Even as a kid, I knew dad was thinking the Glacier vacation was ice, pine trees, and dead prairie dogs.

Dad carefully drove down the steep glaciers that had patches of water on them from melting snow. I fell asleep and woke up in South Dakota. 

Dad turned on the Watergate Trial when I woke up. 

I told dad, “I want to be president. I think I can do a better job than this.” 

“It’s all headache,” dad said.

“But, I think I could do it. And, I’ve traveled internationally after this trip. I have a head start on international affairs,” I said. 

We both were laughing about Canadian pine trees. 

Surprisingly, my non-feminist dad said, “Study hard, and even if you’re not president, you’ll still be able to do something you like eventually.” 

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


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Thursday, September 2, 2021

Denver, Colorado Trip by Ruth Paget

Denver, Colorado Trip by Ruth Paget 

I had transferred through Denver International Airport several times before finally getting to accompany my husband Laurent on a business trip there when he had a teaching assignment at the U.S. Air Force Academy outside Denver, Colorado. 

The plane ride in through the Rockies was very bumpy with only jagged mountain peaks as emergency landing sites. I was happy to be on terra firma when we arrived at the airport. 

Our hotel was in a remote convention area with rows of every major hotel chain on one side of a wide road with every major bar-restaurant chain represented on the other side of the road. We unpacked and set out to eat at Bennigan’s and noted where Kentucky Fried Chicken was. 

We arrived at Bennigan’s at 3 p.m. and were told the dining room was closed, but could eat in the bar area. We ordered a mushroom-cheese pizza and big Patron margaritas. Denver vegetarian pizzas come with whole pickled mushrooms. The pizza was different from Monterey (California) where we lived, but equally delicious. 

We came to Denver in the midst of the political campaign between Hillary Clinton and Donald Trump. There were tons of political ads on the TV along with ads to legalize marijuana (Colorado-speak for cannabis). 

While Laurent taught during the day, I treated the remote location as a secluded writing sabbatical. I wrote new blogs and edited and proofed books. The time passed quickly this way, and I seemed to get little done. 

When the weekend rolled around, Laurent and I set out for Colorado Springs. My mother had served on the Board of Trustees for the Union Printer’s Home there for many years as an elected trustee, and I wanted to see the place. 

We ran into a terrible traffic jam. We turned on the radio to see what was wrong to find out that then-candidate Donald Trump was speaking in Colorado Springs. Trump supporters and anti-Trump protesters were descending. There were out-of-state and Mexican license plates on the road, too. I did not want to crash a potential riot in a stand-your-ground state with people who wanted open-carry for guns. 

Laurent exited the highway and came back on the other side. We went to the Tanger Outlet Malls and bought Ralph Lauren Polo Shirts. I was happy with those as souvenirs. 

Denver is a huge railroad junction where you can find almost anything or have it delivered pretty quickly. I spent the rest of my time in Colorado writing and enjoyed the Marriott Hotel’s set-up-for technology and Internet hotel room. 

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

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Tuesday, August 31, 2021

Wyoming and Nevada Trip by Ruth Paget

Wyoming and Nevada Trip by Ruth Paget 

After my daughter Florence and her friend went on a spring camping trip to Yellowstone and Grand Teton National Parks and got snowed on, my husband Laurent and I set out on a trek to these two parks with a reservation for a park hotel. 

It takes two days to get to Yellowstone from Monterey (California). We stopped overnight at my request in Elko, Nevada. I learned that Elko hosts the West’s largest Cowboy Poetry Gathering when I worked as the Youth Services Librarian in Monterey County California. This event includes many Western singers, food, and merchandise and book sales events. It fills hotels up in town and in surrounding towns. The Cowboy Poetry Gathering is a big event. 

A Basque Festival was being advertised when we were there. Many people of Basque origin settled in the American Southwest as shepherds. The Basques come from the Northwest corner of Spain and the Southwest corner of France originally. They are famous as intrepid cod fisherman, but also graze sheep. There is probably a debate going on somewhere as to whether or not they are Latino or white people. 

Laurent and I went to Dos Amigos Mexican Restaurant for dinner. I ate shredded chicken enchiladas with tomatillo sauce with rice and beans for dinner. I love Mexican comfort food. I also loved the restaurant’s air conditioning in the desert. Using solar panels to run air conditioning is okay in my book. 

Back at the hotel, we slept soundly in our cool room. We woke up while the desert was still cold. The hotel served biscuits and gravy, bacon, and scrambled eggs for breakfast. I love those items and ate heartily. The trip was already a success for me. 

Laurent listened to Western music as he drove, but then put on Sirius FM, so we could listen to Jay Z and Kanye West as we drove to Yellowstone. 

We arrived at Yellowstone and did our first foray in the park to find out where things were, notably the Old Faithful viewing building. The roads in Yellowstone are tricky. You can start out on a flat road and turn a corner and than find yourself on a rising cliff for several miles. We are used to driving Big Sur, but this road situation can be surprising for campers, so expect some slow traffic. 

We ate at a diner in the park. I had a cheeseburger with fries and a vanilla shake. 

“The pure air here is making me hungry,” I told Laurent. (Oink! Oink!) 

We checked in the hotel. Laurent went hiking. I opened the windows to smell the honey-scented wildflowers outside. I took a nap that lasted till the next day. 

Next day, we went to see the Old Faithful geyser erupt for about an hour in the morning. As a native of flatland Detroit, I do find geysers and sulfur springs extraordinary and smelly. 

From Old Faithful, we drove along Rockefeller Parkway to Grand Teton National Park. There is a huge lake in front of these snow-capped mountains that makes this area more tranquil than Yellowstone. I thought it was perfect for writing. 

We ate lunch at a bar outside the park. I had what I called a fajita burger. I ate sautéed peppers and onions on my hamburger instead of cheese and thought it was great. I liked the Idaho home fries I ate as well and drank a bitter, hoppy beer. 

We toured Yellowstone some more and got ready to go back to Elko and then Monterey. 

The trip was perfect the next day when we saw some buffalo as we exited the park. 

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


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Monday, August 30, 2021

Nevada Meals by Ruth Paget

Nevada Meals by Ruth Paget 

Everyone in the Western United States knows that casinos often serve very good food at reasonable prices in quiet restaurants. 

My favorite state for casino cuisine is Nevada. My favorite casino town is Carson City, Nevada. Carson City is the capital of Nevada. Gold and silver were discovered there in 1859 and one of the town’s family tourist spots is a railroad museum. 

The place I like for casino cuisine is Bodines Casino. We took Florence with us and would get the following meal for the three of us: 

-garlic bread 

-prime rib 

-baked potato with sour cream, butter, and chopped parsley 

-salad 

-chocolate lava cake 

-glasses of Napa cabernet sauvignon for Laurent and me 

-soda for Florence 

-fizzy water for the three of us 

The cost for the three of us was $25 per person in the 1990s. That is a deal. 

When traveling in the Western United States, check out highway billboards for deals. They usually list price and a lead menu item. You can always ask hosts to look at menus for deals as well, too. 

There is a big shopping mall in Carson City that probably has restaurants, but I think Lake Tahoe residents go there for clothes and books in a state with lower taxes. 

Another place I like to go is the Palais de Jade (Jade Palace) in Reno, Nevada. 

Florence twisted her head upon entering this restaurant looking at all the items inside. 

 “See those dragons at the entrance. Those are called fu dogs and they protect people inside the restaurant,” I told Florence. 

“The water tinkling in the fountains and the mirrors that make the restaurant look very large are examples of Chinese feng-shui, wind-and-water design,” I said.  

We sat in a circular booth up two steps in a jade-blue colored, circular booth. It was about 100 degrees Fahrenheit outside and the air conditioning felt great. 

I had a true Nevada moment there. Despite being in the middle of the desert, I was able to have kung pao squid that tasted as if it had been freshly caught in addition to egg rolls and rice. Florence had her usual Mongolian beef, and Laurent had walnut shrimp.  

We all drank jasmine tea, which smelled like perfume. 

We thoroughly enjoyed our meal, which also cost about $25 per person in the 1990s.  On the way back to Monterey, Laurent said, “Casino cuisine is a good deal.” 

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

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Friday, August 27, 2021

Culture of the American West Game Created by Ruth Paget

 

Culture of the American West Game Created by Savvy Mom Ruth Paget – by Ruth Pennington Paget

This game was inspired by a book about Western scarves I found at Sundance Resort outside Park City, Utah.
 
Objective: To encourage research on history of the American West while having fun. 

There are 7 levels in this game. 

Level 1 – Singing Cowboy and Western Songs 

-Start by handing out song sheets for 5 – 10 Western songs from the book Cowboy Songs: 62 Classic Saddle Songs by Hal Leonard 

-Sing one song a capella -Sing the song straight through and then sing it in rounds 

-The objective of singing in rounds is to teach children to focus despite noise around them. 

The French sing in rounds as in the song Frère Jacques or Brother John as it is called in English.

Instructions for Singing in Rounds 

-Choose at least 3 groups -Hand out song sheets 

-The first group begins by singing the first two verses of the song and continues singing 

-The second group begins to sing when the first group gets through the first two verses of the song. The second group continues singing the song. 

-The third group begins to sing after the second group sings their two verses of the song and continues singing 

-When the third group is done singing, the round is over. 

Level 2 – English Word Pronunciation Based on the Songs 

-Take the song sheet and ask each player to practice pronouncing 20 different words you have selected 

-Ask the group if anyone knows what those words mean. If there are some tricky words, ask the players to look them up on Google dictionary 

 -Ask the players if there are any other words that they would like to know the means of. If there are, have them look these words up on Google dictionary 

-Teach players how to use Google dictionary, if they do not know how 

Level 3 – Cowboy Drawing and Coloring 

-Use the book Cowboy Doodles by Anita Wood to do the following activities without writing in the book so you can use it several times 

-First, use tracing paper to copy the images then do the drawing exercises in turn 

-Color in the outlined drawing with colored pencils 

-Have players read the story that goes with image and correct pronunciation if necessary or make up a story 

-Ask the players questions about the story they made up Secrets of Western Scarves Games You will need Dianne Zamost’s book Western Scarves for background to play this game. The author also lists outlets where you can purchase these scarves. Each state in the United States has a scarf. First, read the book to learn about some of the practical uses of scarves out on the range and on the ranch. 

 
Level 3 – Western Scarf Compass Directions Game 

-There is a Western scarf for every state in the United States -The state capital is always featured along with an image of the capital 

-Taking a Michigan Western Scarf as an example, ask players to write out the state capital of Michigan – Lansing – on a piece of paper. 

-Then, write the compass directions of North, South, East, and West out on the paper around Lansing. -Ask game players to study the compass directions and look at the cities around Michigan’s capital of Lansing. 

-Then, fold the scarf and turn over the compass directions 

-After doing this, as a player a question such as “Is Kalamazoo east or west of Lansing?” 

-Whatever the player’s response is use the compass you drew and ask the player, “Use the compass directions and Western scarf to verify your response.” 

-You can play the Western Scarf geography game to learn the geography of individual states quickly 

Level 4 – Western Scarf Crops and Other Foods Games 

-On most Western scarves, there are cities with images of foods produced there 

-Using Kalamazoo (Michigan) as an example, ask the player, “What crops are grown in Kalamazoo?” -Most teens cannot recognize corn as a plant, so help them out when you are first playing this game 

-Tell them, “That’s corn. Your corn flakes cereal comes from that plant. 

-You might want to mention some of Kalamazoo’s other crops such as celery, dry peas, dry beans, and oil seeds. 

-Ask the child, if other food products are pictured on the Western scarf 

Level 5 – Western Scarves Transportation Networks Game 

-To extend the food products game, you could research the following transportation networks that exist and where they go:  

-railroads 
-highways 
-superhighways 
-county roads 
-airports 

Level 6 – Western Scarves Quiz Game 

-Players can make the quiz lists themselves, which helps players retain information 

-The player will quiz the parent on what he or she knows for an hour and then the parent will take turns answering a question 

-Make your own list in the following manner:

-alphabetical order by state 

-alphabetical order by city 

-for each city, list the crops in alphabetical order 
-for each city, list the animal foods in alphabetical 
-for each city list the transportation networks in alphabetical order 

All of these Western Scarves Games Give Players Knowledge of the Following: 

-state capitals 
-locations of cities around state capitals to learn geography 
-knowledge of what food crops are grown in that area 
-knowledge of transportation networks, which include rivers (as in Virginia’s Hampton Roads), railroads, highways, airports, and county roads. (What are the endpoints of these transportation networks?) 

-How many state capitals are located at or near the center of their state?

For the next Culture of the Western U.S. Game, ask yourself the following questions: 

Level 7 – Read books about the American West

Suggested Books:

-Laura Ingalls Wilder series. You can watch the television series and ask the same questions. -
-John Bunyan folktales 
-John Henry folktale
-Laurence Yep such as Dragonwings (Golden Mountain Chronicles, 1867) and Dragonwings (Golden Mountain Chronicles: 1903), and The Cook’s Family
-Todos al Rodeo: A Vaquero Alphabet Book by Dr. Ma Alma Gonzalez Perez and Teresa Estrada 

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




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Monday, August 23, 2021

German Culture Introduction by Ruth Paget

German Culture Introduction by Ruth Paget 

I lived in Stuttgart, Germany by the Black Forest for several years in the mid-2000s and began studying German culture with many wonderful books there. The books, films, and audio programs about German culture below might interest Americans with German ancestorS, especially if planning a trip to Germany.

German Art 

-Northern Renaissance Art: Painting, Sculpture, and Graphic Arts from 1350 to 1575 by James Snyder 

-Durer (Art and Ideas) by Jeffrey Chipps Smith 

This book is particularly good at showing how to promote his artwork and how to work with commission agents.  

German Travel Guide  

-Germany for Travelers by The Total Guide 

German and Austrian Wine 

-The Wines of Germany by Anne Kreblehl 

-The Wines of Austria by Stephen Brook 

Austrian wines are not German ones, but they pair well with German food. They are becoming available overseas now. 

Beer Book 

The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes by Joshua M. Bernstein 

German Cookbooks 

-The New German Cookbook: More than 230 Contemporary and Traditional Recipes by Jean Anderson and Hedy Wurz

-The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton -

-Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions by Sarah Kelly Lala and Bonni Leon

German Customs 

-Germany – Culture Smart: The Essential Guide to Customs and Culture by Barry Tomlin 

Films 

-Metropolis Directed by Fritz Lang

-Good-bye Lenin! Directed by Wolfgang Becker 

Comedy about the reunification of Germany 

German Genealogy 

 -Trace Your German Roots Online: A Complete Guide to German Genealogy Websites by James M. Belder 

Contemporary German Music  

-20th Century Masters: The Best of Scorpions Millemium Collection

-Pink Floyd

Literature 

-Goethe by Faust

-Grimm's Fairy Tales

Language  

-Rosetta Stone Learn German Bonus Pack Bundle by Rosetta Stone 

Germany Map

-Michelin Germany Map

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


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Friday, July 16, 2021

Carnitas: The Mexican Cuisine Society Game Created by Ruth Paget

Carnitas: The Mexican Cuisine Society Game Created by Ruth Paget

I used The Best Mexican Recipes by America’s Test Kitchen to develop this game, but you can use other Mexican cookbooks as well such as 1,000 Mexican Recipes by Marge Poore. 

You will need index cards to create your own playing cards. Writing out the cards is a trick to help memorize information. 

Playing this game will expand your knowledge of Mexican food either as a customer, server, home or restaurant cook, or grocery store buyer. 

Tip for memorizing: Use the alphabet to help recall ingredients. 

Game 1: Dish Name – Dry Ingredients 

Write the dish name on the front of an index card. Write the dry ingredients on the back excluding spices and herbs. (The game for spices and herbs follows.) 

Flip the index cards to play solitaire, with a partner, or as teams. 

Game 2: Dish Name – Wet Ingredients  

On the front of an index card, write the dish name. On the back of the index card, write the wet ingredients. 

Flip the index card to play solitaire, with a partner, or as teams. 

Game 3: Dish Name – Spices and Herbs 

On the front of an index card, write the dish name. On the back of the index card, write the names of the spices and herbs used to make the dish. 

Flip the cards to play solitaire, with a partner, or as teams. 

Game 4: Dish Name – Cooking and/or Assembly Techniques 

On the front of an index card, write the dish name. On the back of the index card, write the techniques used to cook and assemble the dish. 

Flip the cards to play solitaire, with a partner, or as teams. 

You can use this game to learn about all the cuisines of the world that have cookbooks. Some of the cookbooks I have used to learn about different cuisines of the world follow: 

 -Delicioso: The Regional Cooking of Spain by Penelope Casas 

-1,000 Spanish Recipes by Penelope Casas 

-The Good Food of Italy by Claudia Roden 

-Mediterranean Cookery by Claudia Roden 

-Essential Pepin: More than 700 All-Time Favorites from My Life in Food by Jacques Pepin 

-Complete Book of Indian Cooking by Suneeta Vaswani 

-Complete Chinese Cookbook by Ken Hom 

-Japanese Cooking: A Simple Art by Shizuo Tsuji 

-From the Source – Thailand by Lonely Planet Food 

-Vietnamese Home Cooking by Charles Phan 

-Maangchi’s Big Book of Korean Cooking by Maangchi 

-The New German Cookbook by Jean Anderson and Heidi Wurz 

-Classic Russian Cooking by Elena Molokhovets 

-The Cooking of Eastern Europe by Lesley Chamberlain 

-1,000 Mexican Recipes by Marge Poore 

-Joy of Cooking by Rombauer Family (4,000 recipes in 75th anniversary edition. Very good on baking)

-California Home Cooking by Michele Anna Jordan - 400 recipes from a chef and caterer

-The New Cook's Tour of Sonoma: 150 Recipes and the best of the region's food and wine by Michele Anna Jordan

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


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Monday, July 5, 2021

Camembert: Cheese Games Created by Ruth Paget

Camembert: Cheese Games created by Ruth Paget 

I used The Book of Cheese by Liz Thorpe, a cheese consultant who began her career by devising a sales strategy to group 300+ cheeses at her sales counter into 10 main flavor-profile groupings to help customers make informed buying choices. 

Thorpe’s main cheese categories or gateways to 300+ kinds of cheese follow:  

1-Mozzarella 
2-Brie 
3-Havarti 
4-Taleggio 
5-Manchego 
6-Cheddar 
7-Swiss 
8-Parmesan 
9-Blue 
10-Misfits

Thorpe’s book may surprise readers with beverage pairings besides wine for some cheese such as brown ale, hard cider, and coffee. The pairings for the main type or gateway cheese apply to all cheeses in that category. 

Game 1: Cheese Type and Beverage Pairing 

On the front of an index card, write the name of the main cheese type. For the misfits, write the subcategories. Then, write the beverage pairing on the back.

Flip the index cards to quiz yourself to memorize the pairings. Then, play with a partner or as teams. 

Game 2: Cheese Type and Food Pairings

Grapes and apples immediately come to mind when considering cheese pairings, but Thorpe proposes assorted nuts, vegetables, spreadable salami, and candied fruits. 

This game will help buyers put together subtle cheese trays in no time. 

Write the main cheese type on the front of an index card along with the number of food pairings. On the back of the index card, write out the food pairings. 

Flip the index cards to memorize all the food pairings that go with the main cheese type. Then, play this game with a partner or with teams. 

For the next three games, you will need to make cards for the 250+ individual cheeses in The Book of Cheese. 

Game 3: Cheese Name – Main Cheese Type Category 

This game is useful for buyers who would like to try new cheeses similar to ones they already like. 

On the front of an index card, write the cheese name. On the back of the index card, write the main cheese type. 

Flip the index cards to memorize the information. Then, play with a partner or as teams. 

Game 4: Cheese Name – Milk(s) Used 

On the front of an index card write the cheese name. On the back of an index card, write the milk or milks used to make it. Cow, sheep, goat, or a blend of milks are the choices. 

Flip the cards to memorize them. Then, play with a partner or as a team. 

Game 5: Cheese Name – Country (Countries) of Origin 

Write the cheese name on the front of an index card. Write the country or countries where it is produced on the back. 

Flip the index cards to memorize the information. Then, play with a partner or as teams. 

To gain even more advanced knowledge, read Liz Thorpe’s The Book of Cheese 20 times to learn about manufacturing and putting together all the tastings she suggests. 

For the avid cheese lover who would like to sell cheese, there is the Certified Cheese Professional Exam (ACS CCP™ Exam) run by the www.cheesesociety.org . 

Enjoy the cheese skills society games you can play during a tasting! 

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






Ruth Paget Photo