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Friday, December 29, 2023

Italian Potluck Parties by Ruth Paget

Italian Potluck Parties by Ruth Paget 

Potluck parties where a host will provide a main dish and invited guests will provide side dishes and drinks keep costs down on entertaining, especially during times of economic crisis. 

Main dishes do not have to be expensive, but they should be plentiful. Some good potluck party main dishes include: 

-pasta with warm sauces 

-risottos 

-warm lentil bean salads 

-soups served in mugs, so people have less of a chance of spilling on clothes or carpets 

Hosts should do the main dish, because people do not always show up at parties. 

For potluck parties with an Italian theme, I like to use the classic and easy recipes in Everyday Italian: 125 Simple and Delicious Recipes by Giada De Laurentiis. What is great about this book is that you can find youtube videos about how to make these dishes from the De Laurentiis’ Food Network show.

I think the following recipes work well for Italian potlucks: 

-white bean dip with pita chips – for this recipe, you can blend olive oil, oregano, salt, pepper, cooked cannellini beans, parsley, lemon juice, and crushed garlic together. This room-temperature dip is served with pita chips that you can buy at Target. 

-clams oreganata – clams in this recipe are broiled with a bread crumb mixture made with olive oil, oregano, parsley, mint, salt, and pepper. If you like champagne or prosecco, this is a relatively inexpensive seafood dish for New Year’s Day. 

-caprese Salad – a tasty mix of mozzarella cheese, tomato slices, and torn basil with a lemon-olive oil dressing from the Isle of Capri 

-antipasti platter – a selection of Italian salami, coppa, and prosciutto along with cubes of fontina cheese and crackers of toast points. Olives and toothpick spears of roasted red pepper preserved in olive oil can also be part of an antipasti platter. 

-prosciutto antipasti are always welcome with champagne or prosecco – prosciutto wrapped breadsticks, roasted asparagus wrapped in prosciutto, and prosciutto purses, prosciutto wrapped around melon slices -

Other great potluck party recipes include: 

-roasted bell pepper salad 

-vodka-marinara pasta sauce 

-turkey meatballs in tomato sauce 

-polenta (boiled cornmeal) with gorgonzola cheese -mushroom risotto 

-rice-stuffed baked tomatoes 

The ingredients for these dishes have become readily available in supermarkets, making Everyday Italian by Giada De Laurentiis a great buy for organizing parties or weekday entertaining for young professionals.  

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


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Wednesday, December 27, 2023

Parisian Budget Food by Ruth Paget

Parisian Budget Food by Ruth Paget 

The words “Parisian” and “budget” rarely go together, especially when applied to food. However, in the book The Bistros, Brasseries, and Wine Bars of Paris author Daniel Young lists recipe after recipe of bargain meals. 

If you make these recipes at home, they are even more of a deal. Young also chose recipes for dishes that are easy to make with a little organization. I especially like his fish recipes that hide the fish. 

I think the following recipes would go well with either beer or wine: 

-marinated red peppers with anchovies, white wine, white wine vinegar, olive oil, and canned crushed tomatoes 

-tomato toast – a specialty of Barcelona and Catalonia – toast rubbed with garlic and tomato halves that is drizzled with olive oil. Serrano ham can be served on the side. 

-salt cod and avocado brandade dip or spread with cilantro – poach cod and then place it in a blender with avocado, lime juice, and lime zest. Blend and serve with toast or tortilla chips. 

-warm lentil salad made with onions, cloves, carrots, olive oil, and sherry vinegar 

-mackeral croquettes made with poached fish and potatoes that are made into balls and fried 

Other delicious recipes in this book include cream of carrot soup with cumin, pan-fried steaks with mustard-cream sauce, and pipérade – a dip, spread, topping, or main dish made of green and red peppers, tomatoes, olive oil, onions, garlic, Basque piment d’Esplette (this dish is Basque) and scrambled eggs. 

Economical and tasty recipes abound in Bistros, Brasseries, and Wine Bars of Paris by Daniel Young making it a great purchase for home cooks. 

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


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Saturday, December 23, 2023

Japanese Comfort Foods by Ruth Paget

Japanese Comfort Food by Ruth Paget 

When I lived in Japan as an exchange student, my Japanese host mom made food straight out of Shizuo Tsuji’s Japanese Cooking: A Simple Art. 

I took for granted nutritious and economical meals such as: 

-onigiri – rice triangles with pickled plums in the center and held together by a strip of nori seaweed  

-rolled Japanese omelets with snipped chives or green onions and soy sauce 

-okonomiyaki – shredded cabbage and carrot pancakes made with egg and topped with sprinkled soy sauce and lines of mayonnaise 

Now that I am older, I still like these items but am learning Japanese comfort food secrets by watching Japanese restaurant videos on www.youtube.com (subject Japanese cuisine) to see how the Japanese eat mounds of hearty food. 

One dish of curry gravy goodness is tonkotsu udon, an udon noodle soup with sliced, deep-fried pork cutlet on top of the noodles. The pork cutlet is topped off with an omelet. The omelet is covered in curry gravy. Yummy stuff on a cold day. 

After watching several Japanese restaurant videos, I have noticed that refried rice or noodles can take the place of noodle soup as a base for other items to be placed on top of them. 

I have set up the following general recipe guide for making Japanese bowl meals: 

*Base – Choose 1 

-plain rice 

-refried rice 

-noodles without soup 

-udon noodle soup 

*Middle layer – choose 1 or 2 

-sliced deep-fried pork cutlet 

-omelet 

*Topping

-stir-fried vegetables 

-omelet -curry sauce 

-tempura vegetables, seafood, or meat 

Refried rice is often made with egg, carrots, and mushrooms. 

Stir-fried vegetables are often made with garlic, onion, cabbage, bean sprouts, and mushrooms. 

Composed Japanese bowl meals like these are delicious, nutritious, and not as expensive to make as you would think. These Japanese comfort foods might appeal to Americans who would like to save money. 

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


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Thursday, December 21, 2023

Asian Cookbooks for Winter Reading by Ruth Paget

Asian Cookbooks for Winter Reading by Ruth Paget 

When I saw that the Monterey County Free Libraries (California) had an online winter reading program for adults through www.beanstack.org, I signed up with the goal of learning more about the food of Asia. 

I received a BA in East Asian Studies from the University of Chicago and have learned to cook many Asian dishes to add to my study of Japan and China that began when I was an exchange student in Japan and a study tour participant in China. Over the years, I have accumulated cookbooks from Southeast Asia as well as East Asian ones in paper and kindle formats to learn more about the foods I have sampled for fun and as a restaurant reviewer for the Monterey County Weekly newspaper (Circulation: 200,000). 

The books I have read so far for winter reading at the Monterey County Free Libraries include the following: 

 *Bhutan 

 -Foods of the Kingdom of Bhutan by Ernest and Eric Nagamatsu 

*Cambodia 

-Num Pang by Ratha Chapouly 

*China 

-All Under Heaven by Carolyn Phillips 

-Complete Chinese Cookbook by Ken Hom 

-Cooking South of the Clouds by Georgia Freedman 

-Dim Sum Field Guide by Carolyn Phillips 

-Every Grain of Rice by Fuschsia Dunlop 

-Invitation to a Banquet by Fuchsia Dunlop 

-Land of Fish and Rice by Fuchsia Dunlop 

-Land of Plenty by Fuchsia 

-Nom Wah Cookbook by Wilson Tang 

-Phoenix Claw and Jade Trees by Kian Lam Kho 

-Revolutionary Chinese Cookbook by Fuchsia Dunlop 

*India 

-660 Curries by Rhagavan Iyer 

-Chaat by Maneet Chauhan 

-Complete Book of Indian Cooking by Suneeta Vaswani 

-Feasts and Fasts by Colleen Taylor Sen 

-Indian for Everyone by Anupy Singla 

-Masala by Anita Jaisinghani 

 *Indonesia 

-Balinese Food by Vivienne Kruger 

-Indonesian Regional Food and Cooking by Sri Owen 

*Japan 

-Bento for Beginners by Chika Ravitch 

-Harumi’s Japanese Kitchen by Harumi Kurihara 

-Japanese Cooking by Shizuo Tsuji 

-Japanese Grill by Tadashi Ono 

-Mastering the Art of Japanese Home Cooking by Masaharu Morimoto 

-Modern Japanese Cuisine by Katarzyna Cwiertka 

-Ramen Obsession by Naomi Imatome-Yun 

-Tokyo Cult Recipes by Maori Murota 

-Washoku by Elizabeth Andoh 

*Korea 

-Korean Cuisine by Michael J. Pettid 

-Korean Home Cooking by Sohui Kim 

-Koreatown by Deuki Hong 

*Malaysia 

-The Malaysian Kitchen by Christina Arokiasamy 

*Myanmar 

-Delicious Myanmar by Juan Gallardo 

*Nepal 

-Foods and Flavors from Nepal by Jyoti Pahak 

*Philippines 

-7000 Islands by Yasmin Newman 

-Amboy

*Polynesia 

-Totally Polynesian by Sarah Spencer 

*Russia (Most of Russia is in Asia) 

-Cabbage and Caviar by Alison K. Smith 

*Thailand 

-Bangkok by Leela Panyaratabandhu 

-From the Source – Thailand by Lonely Planet Food 

-Pok Pok by Andy Ricker 

*Vietnam 

-Asian Dumplings by Andrea Nguyen

-Into the Vietnamese Kitchen by Andrea Nguyen 

-Phô Cookbook by Linda Nguyen 

-Rice and Baguette by Vu Hong Lien 

To tie all my Asian cookbook reading together, I read Leading with Cultural Intelligence by David Livermore. Livermore writes for readers who want to become expatriate managers who want to live overseas or become diplomats. He says that one of the best ways to prepare for these professions is to learn foreign languages and eat foreign food. Both of these activities can be done by young people before college. 

You can also prepare foreign foods while listening to foreign music to further enhance what you read about in Asian cookbooks. 

Happy cooking! 

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


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Sunday, December 17, 2023

Monterey County Cookbook Shelf by Ruth Paget

Monterey County Cookbook Shelf by Ruth Paget 

When I moved to the Monterey Peninsula on California’s Central Coast more than thirty years ago, I knew I would be able to find many Hispanic and Asian markets and restaurants with products and dishes from the many cultures that make up those broad categories. 

What I did not expect was how easy it was to find Italian and French ingredients that I could cook with at home. Over the years, I have made a Monterey Peninsula Cookbook shelf that leans towards Western Europe. I cook this way and eat Asian and Hispanic food from restaurants. 

The information in these cookbooks has helped me maintain weight and set up a three-meals-per-day weekly menu with no snacks. 

The following books may be on Kindle now to lower costs for purchasing them: 

-The Breakfast Bible: 100+ Favorite Recipes to Start the Day by Kate McMillan 

-Breakfast by Brigit L. Binns 

-Focaccia: Simple Breads from the Italian Oven by Carol Field 

-The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by Ken Forkish 

-Mastering Pasta: The Art and Practice of Homemade Pasta, Gnocchi, and Risotto by Marc Vetri 

-Pasta Sauces by Chuck Williams 

-Martha Stewart’s Appetizers 

-Hors d’Oeuvres and Appetizers by Chuck Williams 

-Pâté, Confit, Rillettes: Recipes from the Craft of Charcuterie by Bian Polcyn with Michael Ruhlman 

-The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirtis of the World by Michael Gibson 

-The Story of Tea: A Cultural History and Drinking Guide by Mary Lou Heiss and Robert J. Heiss  

-Coffee: A Conneisseur’s Companion by Claudia Roden 

 -Coffee for Dummies by Major Cohen -Honey for Dummies by C. Marina Marchese and Howland Blackiston 

-The Good Cook’s Book of Mustard by Michele Anna Jordan 

 -The Book of Cheese: The Essential Guide to Discovering Cheeses You’ll Love by Liz Thorpe 

 -Sugar Changed the World by Marc Aronson and Marina Budhos 

 -The Chocolate Connoisseur by Chloe Doutre-Roussel 

 -Holiday Entertaining by Chuck Williams 

 -Out of the East: Spices and the Medieval Imagination by Paul Freedman 

 -Vinaigrettes and Other Dressings by Michele Anna Jordan 

 -The Good Cook’s Book of Oil and Vinegar by Michele Anna Jordan 

 -The Good Cook’s Book of Tomatoes by Michele Anna Jordan 

 -The Good Cook’s Book of Salt and Pepper by Michele Anna Jordan 

 -Polenta by Michele Anna Jordan 

 -California Home Cooking by Michele Anna Jordan 

 -The New Cook’s Tour of Sonoma by Michele Anna Jordan 

 -Complete Pasta Cookbook by Chuck Williams 

 -San Francisco Seafood by Michele Anna Jordan 

 -The Food of France by Waverly Root 

 -The Food of Italy by Waverly Root 

- More than Meatballs by Michele Anna Jordan

 -The Art of the Table by Suzanne von Drachenfels 

 -Home Comforts by Cheryl Mendelson 

These books feature the home cooking of France, Italy, and California for the most part. The recipes are fun to try and teach some very valuable life skills like how to limit usage of delicious and expensive red wine vinegar. 

Happy cooking! 

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


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Sunday, December 3, 2023

Faux Steak Croutons Recipe by Ruth Paget

Faux Steak Croutons Recipe by Ruth Paget 

Makes 3 – 4 cups 

Ingredients: 

-Day-old bread cut into large cubes to make 3 to 4 cups 

-1/4 cup olive oil 

-1 to 2 tablespoons meat seasoning such as Omaha Steak Seasoning 

Steps: 

1-Heat olive oil in a frying pan with the seasoning. 

2-Add bread cubes and turn them to coat all sides with seasoned oil. 

3-Turn bread cubes until all oil is absorbed. 4-Cool and serve as a snack. 

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


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Tuesday, November 28, 2023

Tuna - Pasta Salad Recipe by Ruth Paget

Tuna – Pasta Salad Recipe by Ruth Paget 

For 4 People

Ingredients: 

-1 (5-ounce) can tuna packed in water, drained 

-2 cups cooked semolina macaroni pasta 

-4 celery stalks chopped 

-12 pitted, whole black olives 

-1/2 red onion, chopped 

-5 roasted red pepper sections packed in oil, chopped 

-5 sun-dried tomato sections packed in oil, chopped 

-4 pepperoncino peppers -salad dressing of your choice 

Steps: 

1-Mix all ingredients together in a bowl and serve with the dressing of your choice on the side.  

Source: Ruth Paget – Monterey, California 2023 

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


Click for Ruth Paget's Books




Saturday, November 4, 2023

Coulis: The Succulent Tomato Society Game Created by Ruth Paget

Coulis: The Succulent Tomato Society Game Created by Ruth Paget 

A silky, tomato coulis sauce enhances the flavor of slices of fish terrine, salmon and spinach terrine, and vegetable terrine. A coulis is just one of the many preparations for tasty and nutritious tomatoes. Tomatoes contain significant amounts of Vitamin C and beta carotene that the body converts to Vitamin A. Tomatoes also contain the antioxidant lycopene that helps remove free radicals that may cause cancer from the body.  

Game Objectives: In this game about tomatoes, you will learn about tomato varieties, tomato characteristics, professional vocabulary associated with tomatoes, and how to hold tomato tastings for fresh and canned varieties. 

Number of Players: 1 or teams of 2 to 4 

Tools Needed to Play the Game: 

-Access to Google to obtain images and a color printer to print out tomato variety images 

-pens 

-notebook paper 

-index cards 

-large notebook-paper sized envelope to store game materials

-fresh tomatoes for tastings 

-canned tomatoes for tastings 

-The Good Cook’s Book of Tomatoes by Michele Anna Jordan: A New World Discovery and its Old World Impact with more than 150 recipes 

Game 1: Tomato Varieties 

Download photos of the following tomato varieties. For each one, paste the image on notebook paper and note the name on top of the page with a pen. 

Tomato Varieties to Look Up: 

1-Ruby Pearl 

2-Broad Ripple Yellow 

3-Sweet 100 

4-Sun Gold 

5-Green Grape 

6-Pink Teardrop 

7-Camp Joy 

8-Yellow Peas 

9-Snow White 

10-Tiger Tom 

11-Roma 

12-San Marzano 

13-Orange Roma 

14-Yellow Plum 

15-Rocky 

16-Enchantment 

17-Banana Legs 

18-Early Girl 

19-Stupice 

20-Dona 

21-San Francisco Fog 

22-Valencia 

23-Peach 

24-Taxi 

25-Great White 

26-White Wonder 

27-Green Zebra 

28-Red Rose 

29-Evergreen 

30-Caro Rich 

31-Brandywine 

32-Marvel Stripe 

33-Black Krim 

34-Yellow Ruffle 

Once you have photos pasted on sheets of notebook paper and the names written above the tomato, begin memorizing the names with the images. Memorize 5 tomato varieties with names at a time to break down memorization into manageable pieces. Cover up the names with a piece of paper and quiz yourself on the names that go with all the images. 

Game 2: Tomato Characteristics 

Refer to Michele Anna Jordan’s Good Cook’s Book of Tomatoes to write down the characteristics of each tomato variety on the back of the image that goes with the tomato variety. Memorize the characteristics for 5 tomato varieties at a time to break down memorization into memorable pieces. Quiz yourself until you have all the characteristics noted. 

Once you have noted characteristics for each tomato variety, you are ready to move on to best uses for each tomato variety. 

Game 3: Tomato Best Uses

Refer to Michele Anna Jordan’s Good Cook’s Book of Tomatoes to write down the best uses for each tomato type on the back of each tomato variety image. Memorize the best uses 5 at a time to break down memorization into manageable pieces. Quiz yourself on tomato variety uses until you know all of them. 

Game 4: Tomato Vocabulary 

Knowing what you are buying can help you recognize bargains and get the best value for your money. To find definitions for the following words, refer to Michele Anna Jordan’s The Good Cook’s Book of Tomatoes. 

The terms to look up include: 

-ground (or crushed) tomatoes 

-tomato sauce 

-double-concentrated tomato paste in a tube 

-canned tomatoes 

-dried tomatoes 

-all’amatriciana 

-andalouse 

-arrabiata 

-aurorea 

-bolognese 

-choron 

-concassé 

-coulis 

-double concentrated 

-tomato paste 

-dried-tomato bits 

-dried-tomato purée 

-dried tomatoes 

-fondue 

-ketchup 

-marinara 

-nantua 

-portugaise 

-puttanesca 

-ragù 

-salsa 

-stewed tomatoes 

-sun-dried tomatoes 

-tomato paste 

-tomato purée 

-tomato sauce 

Write the terms on the front of an index card with the definition on the back. Memorize 5 terms at a time to break down memorization into manageable pieces. Quiz yourself until you know all the terms. 

Game 5: Tomato Tastings 

Go through the 150+ recipes in Michele Anna Jordan’s Good Cook’s Book of Tomatoes and pick out 1 or 2 to try making and serve after a tomato tasting. 

Refer to Jordan's book for tips on summer and year-round tasting set up. 

Happy Gaming! 

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


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Saturday, October 21, 2023

Old Fisherman's Grotto in Monterey, California by Ruth Paget

The Old Fisherman’s Grotto by Ruth Pennington Paget 

When my daughter Florence sang in musicals at the Bruce Ariss Theatre on the Monterey Wharf, we would stop the for bowls of clam chowder at the Old Fisherman’s Grotto sometimes before her rehearsals and performances. 

They sold clam chowder that you could eat outside the restaurant and other things like sandwiches, candy, bottled water, and soda for families who came to visit the Monterey Wharf and look at seals, take whaling boat trips, and buy souvenirs. Even well-heeled families from San Francisco got food at Grotto’s outside stand. Most families chose items to eat from this outside café, because the items were reasonably priced. 

The restaurants in downtown Monterey are “fancy.” You have to probably show that your kids have earned a certificate in etiquette at the American School of Protocol to eat in them anymore. The director for the musicals Florence was in went to the Grotto before shows for an early dinner. She was a former Broadway director and voice teacher, who obviously was well-versed in opera, too. 

Once you had auditioned and gotten into a play, she rehearsed leads and chorus with equal rigor. While she rehearsed the chorus with piano accompaniment, I would work on my articles for the Global Librarian column I did for the Bay Area Chapter of the Special Libraries Association in San Francisco when I was getting my master’s degree in Library and Information Science at San Jose State University in California’s Silicon Valley. 

Fortunately, I like musicals, so I did not mind listening to the songs from Sound of Music, H.M.S. Pinafore, and Give my Regards to Broadway as I was writing. Even though I was listening to this, I was able to write about intercultural role playing groups for training people to work with library customers from different cultural backgrounds, tips for learning foreign languages, the history of the Spanish language, tailoring websites for different cultures, tips on how to work with Chinese-American library customers, tips on interpretation, tips on how to organize and produce foreign-language marketing materials, and tips on how to work with Arab-American library customers (many Arab-Americans are Orthodox Christians with new immigrants being Muslim). 

Each show Florence was in required four months of rehearsal (4 to 5 hours per night) and three months performance. We usually ate early dinner at home, and then I would drive Florence down to the Wharf. She got in costume, put on full make-up, and sold tickets to the shows all over downtown. They always had a full house. Florence sang lead songs for kids and took pictures with tourists. 

She got some clam chowder paid for by me for doing all this. She also did make-up for the leads for dress rehearsals and performances. She memorized the entire play and assisted the stage manager on the other side of the stage in case actors forgot lines. Florence was a professional child actor with tons of acting and sales experience before she was eighteen years old. 

One of the reasons she was accepted into the playwrighting program at Juilliard was her knowledge of all aspects of theatre, which included three semesters of college-level acting courses at Monterey Peninsula College. 

This Christmas season, my little family went down to the Monterey Wharf for several dinners at the Old Fisherman’s Grotto – inside this time. There were harbor seals playing around and a large school of sardines swimming around. 

We arrived early to get the locals menu. Florence reserved us window seats overlooking Pacific Grove on the upper level of the restaurant. The restaurant is always a little chilly, so Florence kept her Juilliard jacket on. I smiled at her and ordered a Bloody Mary cocktail to go with my chicken piccata, a standard pantry dish of chicken breast sautéed in olive oil with lemon juice and capers. 

I could buy the clam chowder in cans as a souvenir.

The food is good, but I just liked listening to all the Frank Sinatra music in this Manhattan by Monterey Bay Restaurant crooning, “I did it my way.” 

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


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A Progressive's View of French Civilization by Ruth Paget

A Progressive’s Version of French Civilization by Ruth Paget 

When Florence was a student at the Waldorf School in Monterey, I often took her to the outdoor labyrinth at the Community Church of Monterey in Carmel Valley to keep up her French heritage. This labyrinth is a miniature version of the labyrinth laid in the floor of Chartres Cathedral in France during the 12th century. 

Florence had rolled across this labyrinth in a baby stroller when we lived in France, but had not been back to walk it there. Children in France walk church labyrinths. They slow down their lives to not miss a turn. They are too busy concentrating to smile. Sometimes they scold one another for jumping a lane.

Chartres is not the only cathedral with a labyrinth. Amiens in northern France has a black and white labyrinth still in use. The cathedral in Poitiers, France has a wall labyrinth that people point out to children and trace out the path with their fingers after mass. There used to be many more labyrinths in France, but church authorities have removed them over the centuries. 

In Chartres, the labyrinth persists, I believe, because its links to pagan Greek myth were eradicated. The original center of the labyrinth had a leather cover that depicted Theseus, the dead minotaur, and Ariadne’s thread. 

The first time we went to the labyrinth I planned to show Florence why Chartres Cathedral was important to understanding the history of France. Florence was looking forward to a mom adventure. “This circle is like a game. You enter here facing the mountains. Then, you follow the path to the center. When you are in the center, you rest a bit and think, and then come back here,” I said.

Florence looked at the labyrinth and said, “This looks a little hard.” 

“Just concentrate on what you are doing. When you get to the center, I’ll tell you a story,” I said. Florence went off walking. When she reached the center. She stood facing me. 

I began my story. “In Chartres, the center of the labyrinth had a leather cover showing the Greek hero Theseus, the minotaur he killed, and Ariadne’s thread that allowed him to get out of the labyrinth. I’ll tell you another story when you get back.” 

Florence laughed and wound the labyrinth and came out to stand by me, facing the mountains. 

“What’s the second story,” Florence asked. 

“Well, there are two things to remember here. First, killing a minotaur is like solving a big problem. Solving a problem makes you smarter, but it also disrupts a previous pattern. Being smarter helps you solve the consequences of solving the problem, too. The result is that when you exited this labyrinth, the Greeks would have said you are transformed or changed by becoming smarter,” I said.

“And…,” Florence said, waiting for my story thread. “Second, Ariadne’s thread saved Theseus from the consequences of killing the minotaur. The church put Ariadne’s thread there to say that belief in Christ serves the same purpose. The early church used an older religion to explain the new one. ” I said.

I took out a book I had on the stained glass windows of Chartres and showed Florence the eastern rose window with Christ at the last judgment. 

“This window is what you see when you leave the labyrinth at Chartres. The people who do more good than bad go up to heaven with singing angels at the right. The people who do more bad than good go down to the left with monsters who dance in fire. This image usually appears in stone over the doors of churches in France from the Middle Ages,” I said. 

“How big is this window?” Florence asked. 

“I’ll give you an idea,” I said and stood opposite of her with the mountains to my back. I put my right arm up and my left arm down. “The rose window with Christ at the Last Judgment looks the size of those mountains behind when you look up from the labyrinth at Chartres,” I said. 

 “Do you have to be perfect to go to heaven?” Florence asked. 

“The last perfect human was Christ, and he was crucified. You have to do more good than bad. According to Catholicism, we are born with original sin. No one is perfect, but we can strive to do right. The Catholic Church also has a tradition of warrior saints, who protect the faith and country. This is especially true in France where Joan of Arc is said to have saved France,” I said.

“Who was Joan of Arc?” Florence asked. 

 “She was a shepherdess, who became a general. She felt that her civilization was in danger of disappearing and fought to protect it. Many people think all the French do is sit in cafés, drink wine, and talk philosophy all day long. This does not reflect French civilization for almost all of its history. France has been at war most of the time,” I said. 

“Is that bad?” Florence asked. 

“It’s not a question and good and bad really. It’s historic fact. France is beautiful and many people want what the French have worked very hard to create. They have maintained their culture for centuries by fighting to protect it,” I said. 

“That’s a lot of war,” Florence said. 

“It is. Let me walk through the labyrinth with you. Another thing you should know about France is that the kings and aristocrats had the nicest stuff. The farmers, called peasants in France, prayed that soldiers would not march through the fields and take all the crops. The peasants absolutely rejoiced when they could bring in food at harvest,” I said, finishing my French history lesson in Carmel Valley. 

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


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Isigny Ste Mère: The Global Butter Brands Game Created by Ruth Paget

Isigny Ste Mère: The Global Butter Brands Game Created by Ruth Paget 

Number of Players: 1 or Teams of 2 or 4 

Objective: 

Improve knowledge of world butter culture and production methods to make better purchasing decisions about elite butter brands. 

Game Tools:  

-Butter: A Rich History by Elaine Khosrova – available in hardback, paperback, or kindle 

-notebook paper

-index cards 

-pens 

-access to Google pronunciation tool with speaker function 

Game 1: 

Read about butter production techniques in Butter: A Rich History by Elaine Khosrova. Try to visualize each step taken in the production process. 

Write the name of each production method on top of a piece of notebook paper. 

List the steps needed to take in each production method with numbers. Cover up the steps for each production method and try to write them down to memorize them. Do this until you have memorized the steps in each production method. 

Knowing this information will allow you to make better-informed buying decisions about butter and get the best value for your money. 

The different butter production methods to research in Butter: A Rich History by Elaine Khosrova follow: 

-batch-churned and artisan sweet butters 

-continuous-churned sweet butter 

-European-style (higher butterfat) sweet butters 

-traditional vat-cultured butters 

-whey cream butters 

-goat butters 

-sheep butters 

-raw milk (unpasteurized) butter 

-canned butters 

-ghee, smen 

Game 2: 

Once you know butter production methods backwards and forwards, you can go to the next level in butter knowledge by learning the top brands for each production method and the countries they come from. 

Khosrova lists top butter brands by production method in an appendix. 

Step 1: Type the brand name into Google Pronunciation with the country language and learn to correctly pronounce the brand name. 

Step 2: Quiz yourself on brand names and production methods by flipping through the index cards. 

Step 3: Quiz yourself on brand names and country of origin by flipping through the index cards. 

Learning all the information in this game will help with buying butter and might interest potential employers in catering, restaurants, upscale grocery stores, and companies with in-house dining. 

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


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Thursday, October 12, 2023

Oklahoma's Route 66 Food by Ruth Paget

Oklahoma’s Route 66 Food by Ruth Paget 

You can see that Oklahomans enjoy eating state fair food year round as you read through Eat and Explore Oklahoma by Christy Campbell. 

The recipes in this cookbook are clearly explained and use ingredients that can be found in chain grocery stores. 

The following recipes look delicious and are relatively inexpensive to prepare: 

-cowboy caviar made with black beans, black olives, lime juice, cumin, red pepper, and cream cheese 

-raspberry punch made with lemon-lime soda, raspberry juice, lemonade, and raspberry sherbet 

-cold peach soup made with peaches, sugar, sour cream, lemon juice, sherry or white wine, orange juice concentrate, and fresh peaches 

-strawberry soup made with frozen strawberries, sour cream, grenadine syrup, vanilla extract, powdered sugar, and half and half 

-fresh veggie pasta made with tri-color pasta swirls, cucumbers, yellow squash, zucchini squash, green onions, carrots, celery, and dressing 

-carrot-macaroni salad made with curly noodles, grated carrots, condensed milk, and green pepper 

-beer bread made with self-rising flour, sugar, beer, and butter 

-Parmesan rice made with rice, green onions, cottage cheese, sour cream, milk, parsley, and Parmesan cheese 

-sour cream chicken made with chicken breasts, butter, mushroom soup, mayonnaise, sour cream, and crushed Ritz crackers as a topping 

Eat and Explore Oklahoma by Christy Campbell also lists may bed and breakfasts where you can sample these Route 66 dishes on vacation. 

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


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Wednesday, October 11, 2023

Montana and Wyoming's Food Flair by Ruth Paget

Montana and Wyoming Food Flair by Ruth Paget 

On vacations to Yellowstone, Grand Teton, and Glacier National Parks in Wyoming and Montana, I have seen the Big Sky with feathery cirrus clouds and cumulus clouds heavy with rain that sometimes made my vacations wet or snowy depending on the temperature. 

With the cookbook Best of the Best from Big Sky – Montana and Wyoming edited by Gwen McKee and Barbara Moseley, I can experience some of the life of Big Sky residents who shop once a week if weather permits. 

I liked the following recipes in the cookbook, because they are easy to recreate in other states: 

-white bean dip made with garlic, white kidney beans, lemon juice, olive oil, cumin, cayenne, and cilantro leaves 

-black bean salsa made with red peppers, onion, cucumber, celery, tomato juice, red wine vinegar, lemon juice, thyme, cumin, and cilantro 

-cheese and chile bread made with French bread, mayonnaise, Monterey Jack cheese, green chilies, and jalapeños 

-oat biscuits made with eggs in addition to traditional ingredients. Oats contain all of the 9 essential amino acids needed to make a full protein. They are also relatively inexpensive. 

-oatmeal sunflower millet bread made with honey, whole-wheat flour, safflower oil, oatmeal, sunflower seeds, and millet 

-cranberry walnut scones made with milk and maple syrup in addition to the main ingredients 

-old-fashioned potato pancakes made with eggs and flour 

-turkey-wild rice soup 

-Norwegian fish chowder made with carrots, onions, and cauliflower 

-Russian scalloped potatoes made with onions, sour cream, potatoes, ham, and Parmesan cheese 

-pierogi casserole made with lasagna pasta, potatoes, cheddar cheese, onions, and butter. Pierogis are a Polish dish. 

-Bourbon pork tenderloins made with bourbon and brown sugar and topped off with mustard sauce 

-Dutch oven chicken dinner – a one-pot meal made with potatoes, zucchini, carrots, cabbage, garbanzo beans, onions, and chicken. 

Cooks interested in finding out more about the cuisine of America’s great national parks will enjoy Best of the Best from Big Sky – Montana and Wyoming edited by Gwen McKee and Barbara Moseley. 

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


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Tuesday, October 10, 2023

Texas Gold Star Cuisine by Ruth Paget

Texas Gold Star Cuisine by Ruth Paget 

I have visited Houston, Texas once for the wedding of a college friend from the University of Chicago. 

The sultry Gulf Coast air in Houston made the big Texan hair I had worked so hard to curl like Farah Fawcett’s for the wedding fall limply on my face despite hair spray. (Or, could it have been from dancing and singing to songs from the 1980s after the wedding?) 

If I count the times I have made plane connections in the Dallas-Fort Worth International Airport, I can say that I have been to Texas about 30 times on my way to various points in the Eastern United States from California. 

All these short stays in Texas piqued my interest in the state’s history and cuisine. 

I wanted to see how the large population of descendants of German immigrants to Texas mixed their love of meat with Southwestern ingredients when I bought The New Texas Cuisine by Stephen Pyles. 

Three meat dishes from this book that I thought looked especially good include: 

-veal medallions on wilted greens with pinto-wild mushroom sauce and spicy whipped sweet potatoes 

-pork tenderloin with dried cherry sauce and caramel pine nuts 

-roast beef tenderloin with roast tomato ancho chile sauce and wild mushroom enchilada 

Pyles also provides a nice collection of poultry dishes that are a little easier on the pocketbook to make such as the following: 

 -roast chicken in adobo sauce with black-bean prosciutto refrito 

-roast wild turkey with blue cornmeal-chorizo stuffing 

-pheasant braised in tequila with peaches 

The New Texas Cuisine cookbook by Stephen Pyles will surely expand what cooks think of as Texan cuisine as they cook and provide background information for trips to the state. 

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


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Saturday, October 7, 2023

The Food of North Dakota, South Dakota, Nebraska, and Kansas by Ruth Paget

The Food of North Dakota, South Dakota, Nebraska, and Kansas by Ruth Paget 

North Dakota, South Dakota, Nebraska, and Kansas are very important to the United States for grain production. 

North Dakota grows durum wheat, which is milled into protein-rich semolina flour that is used in pasta and pizza dough. South Dakota grows oats and rye. Nebraska grows corn. Kansas leads the country in wheat production. These four states are a breadbasket that feeds millions. 

These states also grow vegetables that mix with these grains to form protein combinations. (Basically, you are looking for seed and grain combinations.) These states are famous for meat eating, but protein combinations augment their protein consumption. 

There are absolutely terrific vegetable dishes in the cookbook Best of the Best from the Great Plains Cookbook – North Dakota, South Dakota, Nebraska, and Kansas edited by Gwen McKee and Barbara Moseley that go well with meat and form protein combinations with grain products. 

Some of the great vegetable recipes from this cookbook include: 

-radish dip made with cream cheese, butter, celery salt, paprika, Worcestershire sauce, radishes, and green onion 

-hot potato skins served with shredded cheese and crumbled bacon 

-skorpor (Swedish rusks – a kind of Swedish biscotti) 

-cauliflower salad made with cauliflower, chestnuts, mayonnaise, ranch dressing, onion, sour cream, and dill 

-broccoli salad made with broccoli, almonds, cherries, onions, green peppers, and crumbled bacon 

-spinach salad made with spinach, eggs, celery, onion, and cubed cheese 

-wild rice salad made with white chicken breast, rice, green grapes, cashews, water chestnuts, mayonnaise, and curry powder 

-onion salad made with onion slices, vinegar, sugar, mayonnaise, and celery seed 

-pear and walnut salad made with blue cheese 

-carrot-apple salad raisins and sunflower seeds 

-company potatoes made with cream of chicken soup, sour cream, grated American cheese, butter, and a crust of crumbled cornflakes 

-stuffed squash made with baked acorn squash with onion, turkey, apple, and raisins 

-Swiss green beans made with French onion dip, green beans, and Swiss cheese. My mom made this dish for Sunday meals for years. 

-rice and sour cream casserole with green chilies 

-rice casserole with onions and mushrooms 

Cooks interested in a variety of vegetable recipes might be interested in the recipes The Best of the Best from the Great Plains Cookbook – North Dakota, South Dakota, Nebraska, and Kansas edited by Gwen McKee and Barbara Moseley. 

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


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Friday, October 6, 2023

Alaska's Food Lessons by Ruth Paget

Alaska’s Food Lessons by Ruth Paget 

I have not visited Alaska, but enjoy the seafood from its frigid waters that run in Alaska Current off Monterey Bay (California) where I live. 

Some of the delicious seafood from Alaska that my family has enjoyed over the years include: 

-Sweet Alaskan King Crab legs, which I steam in a little water with white wine 

 -briny shrimp, which I turn into garlic shrimp with a sprinkling of hot red pepper flakes 

-Large, chunky Pacific cod, which Californians eat deep-fried in IPA beer batter with thick curly fries 

-Salmon, which I bake with green beans and seasoned butter 

My family and I have very good impressions of Alaskan food based on those dishes alone. To complete my knowledge of Alaskan food, I turned to the Best of the Best from Alaska Cookbook edited by Gwen McKee and Barbara Moseley. 

There are recipes for walrus meat in the cookbook, but I chose 5 dishes to represent what Alaska cooks that the continental US can also try:

-raspberry liqueur made with mashed raspberries, lemon peel, vodka, and sugar syrup

-salmon spread made with gelatin, white wine, sour cream, chili sauce, and canned salmon 

-cranberry apple nut bread 

-Swiss scalloped potatoes made with Swiss cheese, green onions, butter, flour, salt, pepper, milk, cream, and thinly sliced potatoes

-Celery custard made with diced celery, onions, milk, salt, pepper, and eggs. Bake at 350 degrees for 1 hour. (Celery is a major crop in Monterey County California) 

For cooks interested in dishes for cold weather climates Best of the Best from Alaska edited by Gwen McKee and Barbara Moseley has great pantry recipes. 

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


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Tuesday, October 3, 2023

Wyoming's High-Altitude Food by Ruth Paget

Wyoming’s High-Altitude Food by Ruth Paget 

On the way to and from Wisconsin, my Californian family drove over the Rocky Mountains in Wyoming to go to a family reunion. The top of the Rockies around Laramie, their highest point, have rounded, black peaks devoid of snow and antelope grazing way up high in the 2020s. 

On visits to Yellowstone National Park, my family has also discovered that the high altitude whets the appetite, especially after hiking and alters baking times. 

I found several dishes that all go well with coffee, the always acceptable drink in Wyoming, in my souvenir cookbook entitled A Taste of Wyoming: Favorite Recipes from the Cowboy State by Pamela Sinclair that might interest other cooks: 

-blueberry kuchen or coffee cake brought by German immigrants to Wyoming, who make up the largest immigrant group in the state 

-ten-grain pecan pancakes with sautéed apples 

-mushroom risotto to go with the states beloved meat dishes 

-roasted garlic mashed potatoes to go with meat dishes -wild rice salad 

–a Native American dish made with chicken, celery, apple, cranberries, and walnuts 

-Basque lamb stew made by descendants of immigrants from the Basque country in Spain and France 

-Yellowstone drug store vanilla shake – a great way to end a day of hiking 

Cooks interested in expanding their repertoire might enjoy A Taste of Wyoming by Pamela Sinclair to relive grand moments in Wyoming and eat well, too. 

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


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Monday, October 2, 2023

Idaho's Potato Classics by Ruth Paget

Idaho’s Potato Classics by Ruth Paget 

I learned to love Idaho as a young woman when I ate baked potatoes with melted butter and sour cream topped off with chives at Carl’s Chop House in Detroit, Michigan. This delectable potato came with a medium rare T-bone steak and a side salad with ranch dressing and freshly cracked pepper on top. Detroit being Texan was perfectly acceptable in the 1980s. 

I finally was able to see Idaho up close and personal when my husband Laurent and I drove through it on a vacation to Yellowstone and Grand Teton National Parks in the 2010s. Idaho is flat with lumpy soil full of delicious potatoes. 

I purchased the Idaho Cookbook by Laura Sommers to learn more about this state we drove through on the way to see Old Faithful. There are many potato recipes as you would expect as well as dessert ideas for huckleberries, which also grow abundantly in Idaho. 

Some of the recipes that I thought looked especially good in Sommers’ cookbook include:

-Idaho bean soup made with potatoes, onions, celery, carrots, vegetable stock, ham, and white beans  

-Waldorf potato salad made with russet potatoes, cider vinegar, mayonnaise, scallions, celery stalks, apples, and chopped walnuts 

-Idaho curry potato salad made with russet potatoes, golden raisins, olive oil, curry powder, yogurt, and green beans 

-Idaho garden potato salad made with red potatoes, carrots, radishes, cucumbers, scallions, parsley, chives, and mayonnaise 

-Duck fat steak fries that are baked after being tossed with thyme, cayenne pepper, black pepper, and melted duck fat 

Cooks interested in delicious new ways to prepare potatoes can find an excellent collection in The Idaho Cookbook by Laura Sommers. 

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


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Sunday, October 1, 2023

Tuna-Black Bean Salad Recipe by Ruth Paget

Tuna-Black Bean Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (5-ounce) can tuna fish 

-1 (15-ounce) can black beans, rinsed and drained 

-1 green pepper, seeded and minced 

-1/2 red onion, minced 

-3 tablespoons olive oil 

-1 tablespoon red wine vinegar 

-2 hard-boiled eggs, quartered 

Steps: 

1-Place tuna, black beans, green pepper and red onion in a large salad bowl. 

2-Mix olive oil and vinegar together. Season according to your liking. Pour dressing over salad and toss. 

3-Place egg quarters around the salad on the edges of the bowl and serve. 

Source: Ruth Paget – California 2023 

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


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Black Bean Salad Recipe by Ruth Paget

Black Bean Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 tablespoons olive oil 

-juice of 1 lemon or 1 tablespoon red wine vinegar 

-1 (15-ounce) can black beans, rinsed and drained 

-1/2 red onion, minced 

-1 green pepper, minced 

-2 hard-boiled eggs quartered 

Steps: 

1-Mix olive oil and lemon juice or vinegar together. Season according to your liking. 

2-Place beans, onion, and green pepper in a large salad bowl. 

3-Pour dressing over the beans and toss. 

4-Place egg quarters around the edges of the salad and serve. 

Source: Ruth Paget – California 2023 

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


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Lentil Soup Recipe by Ruth Paget

Lentil Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 tablespoons olive oil 

-1 onion, chopped 

-1 tomato, chopped and seeded 

-2 carrots, chopped 

-1 (15-ounce) can lentils, rinsed and drained 

-1 (32-ounce) container chicken broth 

-8 cups water 

Steps: 

1-Sauté onion, tomatoes, and carrots in olive oil for 10 minutes in a pot. 

2-Add lentils, chicken broth, and water to the pot. 

3-Bring soup to a boil and let boil for ½ hour or until carrots are soft. 

4-Remove soup fro heat. Insert an immersion blender and purée the soup. 

Source: Ruth Paget – California 2023 

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


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Navy Bean Soup Recipe by Ruth Paget

Navy Bean Soup Recipe by Ruth Paget 

Serves 4 

Ingredients:  

-3 tablespoons olive oil 

-1 onion, chopped 

-5 carrots, chopped 

-3 celery stalks, chopped 

-1 (15-ounce) can Navy or Great Northern White Beans 

-1 (32-ounce) container chicken broth 

-8 cups water 

Steps: 

1-Sauté onions, carrots, and celery in olive oil for 10 minutes. 

2-Add Navy beans, chicken broth, and water. 

3-Bring soup to a boil and let boil for ½ hour. 

4-Remove soup from heat. Use an immersion blender to purée the soup. 

Source: Ruth Paget – California 2023 

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


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Saturday, September 30, 2023

Sherry Chicken Recipe by Ruth Paget

Sherry Chicken Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 chicken breasts pounded thin 

-3 tablespoons butter 

-3 tablespoons olive oil 

-1/2 cup sweet sherry 

-1 bunch chopped parsley for garnish 

Steps: 

1-Sauté chicken breasts in butter and olive oil for 4 minutes on each side or until thoroughly cooked. 

2-At the end of the cooking time, add the sherry and coat the chicken breasts. Allow the chicken breasts to turn golden. 

3-Place on a serving platter and pour over the sherry sauce. Garnish with chopped parsley and serve immediately. 

Source: Ruth Paget – California 2023 

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


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Microwave Sweet Potato Recipe by Ruth Paget

Microwave Sweet Potatoes Recipe by Ruth Paget 

Sweet potatoes have a lot of nourishment for a comparatively low price. They are an easy side dish to prepare in the microwave. 

1 sweet potato per person 

Steps: 

1-Peel and cut sweet potatoes into bite-sized pieces. 

2-Place sweet potatoes in a microwave-safe bowl with ½ cup of water and 1 tablespoon of butter per potato. Sprinkle the top of the potatoes with cinnamon. 

3-Loosely cover the bowl and microwave for 6 to 8 minutes. Pierce the sweet potatoes to test for tenderness. When you are done with the microwave cooking, spoon the sauce over the sweet potatoes and serve hot. 

Source: Ruth Paget – California 2023 

By Ruth Paget – California 2023


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Leftover Turkey or Chicken Soup Recipe by Ruth Paget

Turkey or Chicken Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 tablespoons olive oil 

-1 large chopped onion 

-3 chopped celery stalks 

-5 chopped carrots 

-1 or 2 cups of cooked turkey or cooked chicken 

-1 cup pasta or ½ cup rice or quinoa 

-32-ounce container of chicken broth 

-8 cups water 

Steps: 

1-Sauté onions, celery, and carrots in olive oil for 10 minutes. 

2-Add turkey or chicken cubes, pasta, chicken broth, and water. 

3-Bring soup to a boil and let boil for 30 minutes. Check doneness of the pasta and let boil a little longer, if needed. Pasta should be soft. 

Source: Ruth Paget – California 2023 

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


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Tropical Fruit Smoothie Recipe by Ruth Paget

Tropical Fruit Smoothie Recipe by Ruth Paget 

Serves 2 

Ingredients: 

-1 cup heavy cream 

-3 cups frozen tropical fruit chunks, slightly thawed 

-1/2 cup sugar (optional) 

Steps: 

1-Place cream in blender followed by slightly thawed tropical fruit chunks and sugar, if using. 

2-Blend to shake stage. 

Enjoy cold. 

Source: Ruth Paget – California 2023 

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


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Sautéed Brussels Sprouts Recipe by Ruth Paget

Sautéed Brussels Sprouts Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-3 cups shaved Brussels sprouts 

-3 tablespoons olive oil 

-2 tablespoons balsamic vinegar 

-3 tablespoons Parmesan cheese 

Steps: 

1-Place Brussels sprouts in a pan with the olive oil and sauté them for 10 minutes. 

2-Add balsamic vinegar to the pan and turn the Brussels sprouts to coat them with the balsamic vinegar.  

3-Sprinkle Parmesan cheese on the Brussels sprouts and turn them to slightly melt the Parmesan cheese. 

Serve hot. 

Source: Ruth Paget – California 2023 

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


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Friday, September 29, 2023

Easy Bean Spread Recipe by Ruth Paget

Easy Bean Spread Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can cannellini beans or other beans, rinsed

-1/2 onion, coarsely chopped 

-3 celery stalks, coarsely chopped 

-4 baby carrots, finely chopped 

-3 tablespoons olive oil 

-1/4 cup water or more as needed 

-salt and pepper to taste 

Steps: 

1-Place all ingredients in a food processor and pulse to desired consistency. You may need to scrape down the side.  

Source: Ruth Paget – California 2023 

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


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Shrimp and Avocado Salad Recipe by Ruth Paget

Shrimp-Avocado Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 pound raw spinach with stems removed 

-2 avocadoes, peeled and chopped 

-2 cups chopped shrimp without shells 

-vinegar and oil dressing 

Steps: 

1-Chop spinach coarsely and place in a large salad bowl. 

2-Place avocadoes and shrimp on top of spinach. 

3-Pour dressing over the salad and toss lightly. 

Source: Ruth Paget – California 2023 

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


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Cantaloupe with Prosciutto Recipe by Ruth Paget

Cantaloupe with Prosciutto Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cantaloupe peeled with seeds removed and cut into fourths 

-12 slices San Daniele ham 

Steps: 

1-Cut each cantaloupe quarter into 3 slices to make 12 slices total. 

2-Wrap each cantaloupe slice with a slice of San Daniele ham.  

Serve with a chilled, sweet white wine. 

Source: Ruth Paget – California 2023 

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


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Cantaloupe with Sherry Recipe by Ruth Paget

Cantaloupe with Sherry Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 cantaloupe cut into fourths with seeds removed 

-1 cup sweet sherry or other sweet wine 

Steps: 

1-Scoop out a depression in the center of each cantaloupe fourth. 

2-Pour sherry into the depression of each cantaloupe fourth and serve. 

Source: Ruth Paget – California 2023 

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


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Cannellini Bean Salad Recipe by Ruth Paget

Cannellini Bean Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (15-ounce) can cooked cannellini beans, drained and rinsed 

-1 tomato, chopped 

-1 (5-ounce) can tuna packed in water, drained 

-1/4 cup chopped red onion or spring onion 

-8 cubes feta cheese 

-oil and vinegar dressing 

Steps: 

1-Mix everything together and place in a salad bowl for serving. 

Source: Ruth Paget – California 2023 

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


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Tuna Starter Recipe by Ruth Paget

Tuna Starter Salad Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 romaine lettuce head cut into ½-inch strips 

-2 tomatoes, chopped 

-1 (5-ounce) can tuna packed in water, drained 

-1/4 cup chopped red onion or green onion 

-1/2 cup feta cheese cubes 

-8 pitted black olives (optional) 

-oil and vinegar dressing 

 Steps: 

1-Place romaine lettuce strips on a round serving dish. 

2-Mix tomatoes, tuna, onions, and cheese cubes together. Place mixture on top of the romaine leaves. 

3-Decorate salad with olives, if using. 

4-Serve with dressing on the side. 

Source: Ruth Paget – California 2023 

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


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Thursday, September 28, 2023

Potato Soup Recipe by Ruth Paget

Potato Soup Recipe by Ruth Paget 

Serves 4 

Ingredients: 

For Mirepoix: 

-5 baby carrots, minced 

-3 celery sticks, minced 

-1 large onion, minced 


-2 russet potatoes, cubed 

-32 ounces chicken stock

-4 cups water 

-2 tablespoons dry basil 

Steps: 

1-Sauté carrots, celery, and onion in a pot for 5 minutes. 

2-Add potatoes, chicken stock, water, and dry basil to the mirepoix. 

3-Bring soup to a boil and let boil for 30 minutes. 

4-Remove pot from heat. Purée soup with an immersion blender. 

Taste soup before adding salt. Celery has some natural salt. 

Source: Ruth Paget – California 

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


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Wednesday, July 26, 2023

Dijon: The Mustard Society Game by Ruth Paget

Dijon: The Mustard Society Game by Ruth Paget 

Number of Players: 

Unlimited as long as the mustard lasts 

Materials Needed: All the materials you need for this game can be ordered from the Mustard Museum in Wisconsin (mustardmuseum.com). 

-3 different kinds of mustard 

-pretzel sticks Game 

Preparation: 

-On a sheet of paper, note the name of the three different mustards with a line after it where players will note a number of a matching mystery mustard. Make copies of this game sheet for the number of guests coming to your game 

-Put out a dish with many pretzels so people dip once to avoid double dipping and germ spreading -cover the jars with paper so you cannot see the labels. Number them 1 – 3. 

Game Play: 

-Each guest will use one pretzel stick per mustard jar to scoop out a taste. -Guests will discuss mustards and note on their game sheet what mustard they think the mystery mustards are. 

-Take the white paper of each jar to reveal the mystery mustard. 

Everyone is a winner if you set all the mustards out to go with brats, hot dogs, or kielbasa and potato salad, coleslaw, and chips. 

People who got everything right can take a jar of mustard home, if there is any left. 

Mustards you can order from the Mustard Museum in Wisconsin include: 

-Colman’s Original English 

-Bornier Original Dijon 

-De Echte Zaanse Mustard 

-Löwensenf Bavarian 

-Lakeshore Wholegrain with Irish Whiskey 

-Bacik Spicy Horseradish and Honey 

-Amora 

-Clovis Herbes de Provence 

-Edmond Fallon Honey 

-Delicious Gourmet Big Easy Cajun 

-Pommery Moutarde de Meaux 

-Inglehoffer Sriracha 

-Kocsiusko Spicy Brown Mustard 

-Australian Outback Mustard 

-Baumgarten Horseradish Mustard 

-Löwensenf Extra Hot 

-Sierra Nevada Stout and Stone Ground 

The Mustard Museum has an online catalog that you can request to make unique parties with society games. 

Happy Gaming! 

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


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Tuesday, July 18, 2023

Arkansas Appetizer Lunch by Ruth Paget

Arkansas Appetizer Lunch by Ruth Paget 

The heat and humidity in places like Arkansas where it is already in the 80s at 7 am make cooks rise early to get baking and cooking done for light lunches on screened-in porches to keep mosquitoes out and lunches untouched by flies. Pitchers of icy sun tea to drink keep you from dehydration. 

Main dishes in Arkansas mostly feature rice, duck, and chicken according to Gwen McKee and Barbara Moseley, the editors of Best of the Best from Arkansas Cookbook. Rice is the major cash crop of this state that lies along the Mississippi River. 

There are recipes for many chicken dishes and casseroles in this cookbook, but I love mixing appetizers and muffins to make light lunches. (This is a habit I learned from eating appetizer platters at Middle Eastern restaurants as a child in Detroit, Michigan.)

I thought the following the following recipes make a very healthy appetizer table with items that you can prepare ahead of time: 

-dilly garden dip made with blended cottage cheese, lemon juice, carrots, green onions, parsley, and dill 

-cheese and bacon spread made with cheddar cheese, cooked bacon, green onions, almonds, and mayonnaise 

-homemade Boursin made with blended butter, cream cheese, garlic, basil, chives, dill, marjoram, thyme, and pepper. Very easy to make if you have an herb garden 

-Monterey cubes – baked eggs, Monterey Jack cheese, flour, cottage cheese, and mild green chilies that are cut into cubes after bakin 

-spinach cheese squares – baked onion, cheese, spinach, eggs, flour, and milk that is cut into squares into squares after baking 

-marinated whole mushrooms 

-crabmeat mold – a refrigerated gelatin spread made with crabmeat, cream of mushroom soup, cheese, onion, and celery 

-Mexican corn bread made with green chilies, corn meal, creamed corn, skim milk, cheddar cheese, and egg whites 

-peach muffins – made with peaches and almonds -blueberry oatmeal muffins 

-applesauce muffins

-apple muffins made with raw apples 

-black cherry almond coffee cake -sour cream coffee cake – I lived on this in high school

-spicy pineapple zucchini bread made with walnuts, raisins, cinnamon, and nutmeg 

-turkey cranberry sandwiches - taste great with sun tea

-watermelon rind preserves – a delicious no-food-waste item 

Cooks interested in using garden fresh ingredients and orchard fresh fruit will find many useful recipes in Best of the Best from Arkansas Cookbook edited by Gwen McKee and Barbara Moseley. 

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


Click for Ruth Paget's Books