Au Jus: The Beef and Veal Society Game Created by Ruth Paget

Au Jus: The Beef and Veal Society Game Created by Ruth Paget 

One of the simplest sauce you can make for any type of meal is an au jus sauce, which is the cooking liquid. I add crushed shallot or garlic, salt, and chopped parsley to this and spoon it over the meat and buttered mashed potatoes and vegetables like green beans. I like simple preparations. 

I mostly cook pork chops, T-bone steaks, lamb shank, and now that I am older hamburgers for events like July 4th. The secret to cooking these items is knowing the weight and the internal temperature for the doneness you would like. In this game, you will learn some basic buying and cooking skills that will make your beef and veal purchases the best value for your money. 

Game Objectives: 

1-Describe meat cut by name 

2-Memorize cooking temperatures for desired doneness 

3-Identify where cuts come from using an animal map 

4-Reward: Learn to grill hamburgers 

Materials Needed: 

-The book Meat Illustrated: A Foolproof Guide by Cook’s Illustrated

-Index cards 

-pen 

-tracing paper 

-notebook paper 

-square stove top grill 

-metal spatula

-meat thermometer 

-your favorite fixings for hamburger 

Game 1: Describe Meat Cut by Name 

On an index card, write the main meat cut name and the subcategory name on the front. On the back of the card, note in your own words where the cut comes from on the cow or calf. You will use the following meat cut vocabulary for this game: 

*chuck 

-chuck-eye roast 

-chuck-eye steak 

-top-blade roast 

-blade steak 

-flat-iron steak 

-bone chuck roast 

*Rib

-first-cut standing rib roast

-second cut standing rib roast 

-rib steak 

-double-cut bone-in rib steak 

-rib-eye steak 

*Short Loin 

-top loin roast 

-boneless strip steak 

-porterhouse steak 

*Tenderloin 

-whole beef tenderloin 

-center-cut beef tenderloin roast 

-filet mignon 

*Sirloin -top sirloin roast -top sirloin steak -tri-tip roast -flap meat 

*Round 

-top round roast

-bottom round roast 

-boneless eye 

– round roast 

*Brisket 

-flat-cut brisket 

-point-cut brisket 

*Plate 

-skirt steak 

-beef plate ribs 

*Flank 

-flank steak 

*Short Ribs 

-English-style short ribs 

-Flanken-style short ribs 

*Shanks and oxtails 

-beef shanks 

-oxtails 

*Veal 

-shoulder roast 

-veal rib chops 

-veal cutlets 

-veal shanks 

Quiz yourself on the cut names and how to describe them till you know them. This list is long, but offers hours of free entertainment. 

Game 2: Memorize Cooking Temperature for Desired Doneness 

Page 11 in Meat Illustrated lists the cooking time temperatures while cooking and after resting to let cooking juices distribute evenly throughout the meat. There are only 10 items to memorize here, but they will make you feel more confident about cooking meat. 

Write the doneness levels down on the front of the index cards for cooking temperature and resting temperature. On the back of the cards, note the temperature for the various levels. 

Quiz yourself till you know the information. 

Game 3: Describe where the meat cuts come from on an animal map 

Use the tracing paper to outline the cow map in Meat Illustrated. Use a number to note where the main cuts come from. On notebook paper, write down the numbers. Use the map you drew on tracing paper to identify cuts and location and note them. Use the book’s animal map as an answer key. 

Quiz yourself till you know the information. 

Game 4: Reward: Grill Hamburgers according to the directions in Meat Illustrated 

Enjoy your burger and be ready for July 4th and summer picnics. 

Happy grilling! 

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

Greek Grape Leaf Recipes and Nutrient Profile reposted by Ruth Paget

The 5 Ways to Cook with Grape Leaves blog that follows looks great:

https://blog.markethallfoods.com/inside-market-hall/5-ways-to-cook-with-grape-leaves

Sautéed Greek grape leaves with lemon juice and olive oil are called Horta.  A blog recipe for them follows:

https://foragerchef.com/horta/

Department of Agriculture Information on how to prepare fresh grape leaves:

https://ucanr.edu/sites/default/files/2017-08/266942.pdf

Grape leaves’ nutrient profile follows:

https://foodstruct.com/food/grape-leaves

You might want to check this information with some other sources.  I used this site, because I liked the visual presentation of information.

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Organic Spinach and Blue Cheese Salad at the Stillwater Bar and Grill at Pebble Beach, California by Ruth Paget

Organic Spinach and Blue Cheese Salad at Stillwater Bar and Grill in Pebble Beach, California by Ruth Paget  

My husband Laurent, daughter Florence Paget, and I decided to eat Sunday lunch at the newly re-opened Lodge at Pebble Beach, California. 

Our restaurant choice was the Stillwater Bar and Grill, which has large windows that look out over the Pacific and the 18th (5-par) hole on the golf course. The Stillwater serves American food with a great selection of seafood. 

What I really wanted on the fall day we went, though, was a salad. 

Monterey County grows delicious organic produce, so I celebrated fall with a “feel-good” salad as people in Detroit where I grew up were wont to say about the Greek salads we consumed in abundance during winter months to stay healthy. Stillwater’s “feel-good” salad is the California Coastal Spinach Salad is a lacto-ovo vegetarian’s dream. (Lacto-ovo vegetarians eat eggs and dairy in addition to produce.) 

This vitamin-rich salad contains: 

-baby spinach 

-frisée lettuce 

-magenta-colored endive 

-corn kernals 

-red grape halves

-cherry tomato halves

 -small cucumber slices 

-chunks of avocado 

-chunks of Port Reyes blue cheese

-toasted and sliced almonds 

The blue cheese dressing ties all these rather sweet ingredients together and adds additional protein and calcium to the blue cheese that is already in the salad. Blue cheese also contains iodine and selenium, which provide several health benefits as well.

Along with this delicious salad, I ate grilled baguette slices that had been stuffed with slices of Brie cheese and mushroom slices. The baguette slices were buttered, and the grilling gave them a golden, crunchy crust. The Brie cheese inside the baguette melted around the mushrooms, making each bite an oozing bite of deliciousness. 

Laurent and Florence both ate a seared sole fillet with baby vegetables and drank a Tiefenbrunner pinot grigio from Italy’s northeastern Alto-Adige region, which borders Austria. (This region has also been called the Sud Tyrol.) Both Laurent and Florence said the fish and wine together were a nice way to begin celebrating the holidays. 

For dessert, Florence and Laurent shared the Valrhona chocolate cake. I ate the toasted walnut cake that was loaded with caramelized milk whip and came with candied walnuts that were flavored with lavender. The desserts completed the meal and made me skip dinner. 

The meal was just wonderful and filling. 

The Stillwater Bar and Grill in Pebble Beach, California is a nice spot for weekend lunches with family (several came in while we were there) and gatherings for the holidays. The Lodge has private rooms and catering facilities for large events as well. 

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

Deluxe Bar Nibbles at Traps Lounge in Pebble Beach, California by Ruth Paget

Deluxe Bar Nibbles at Traps Lounge in Pebble Beach, California by Ruth Paget 

The place for deluxe bar nibbles at Pebble Beach, California is Traps Lounge located next to Pèppoli Restaurant (25 years at Pebble Beach and counting). 

My husband Laurent, daughter Florence Paget, and I went out for a bar nibble meal recently that turned into a pretty delicious light dinner. Laurent and Florence shared an artisanal cheese plate that came with sharp cheddar cheese and loads of fresh Roquefort along with organic berries from Monterey County. 

Laurent ordered a very good Italian wine to go with the cheese – a 2023 Chianti Classico made by Antinori. The bottle had the distinguishing marks of a good Chianti – a rooster on the label and the letters DOCG on a ribbon label around the wine bottle’s neck. DOCG means “Denominazione di Origine Controllata e Garantita” in Italian and designates this Chianti as having the highest legal rank a wine can carry in Italy. 

The Chianti Classico was dry and tasted of dried red berries and walnuts – all good flavors to go with artisanal cheese. 

While Laurent and Florence ate the cheese, I ate a jumbo shrimp cocktail with horseradish-rich cocktail sauce, which I love. The meaty shrimp whetted my appetite for more bar nibbles. 

I ordered the spicy, 10-wings plate with thick and creamy blue cheese dressing to share with Florence. This wing combination was famous as a specialty of Buffalo, New York when I was growing up in Detroit, Michigan. I liked being a working class sophisticate and always ordered the blue cheese dipping sauce like it was served in Buffalo as a teen. 

Laurent ordered the spaghetti Bolognese (a chopped roast boar and tomato sauce) as his main dish. He said it tasted great with the Chianti Classico. This dish also came with shaved slices of Parmesan cheese. 

The next time I go to Traps Lounge, I will order the pasta Bolognese, too. The spaghetti in this dish is house made and a little thicker than spaghetti made from dried pasta. 

The bar nibbles quickly became a nice meal at Traps Lounge at Pebble Beach (California), because the food was so good. 

If you like upscale bar dishes, the Traps Lounge at Pebble Beach is first-rate food tourism for you. 

(Note: You can buy the Chianti Classico by Antinori at the Stave Tasting Room at Pebble Beach.)

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

Tonic Fall Deli Meal at the Gallery Cafe in Pebble Beach, California by Ruth Paget

Tonic Fall Deli Lunch at the Gallery in Pebble Beach, California by Ruth Paget 

Cool, rainy fall weather was the perfect setting for a spa lunch outing at the Gallery Café in Pebble Beach, California for my daughter Florence Paget and me in mid-November 2025. 

We ordered fried calamari to start that came with a horseradish-rich dipping sauce. This crunchy treat has iron, B vitamins, and protein in it. Moderation, though, in eating is the key to keeping off weight when eating the yummy, crunchy breading. 

Then, I ordered a substantial deli-style Reuben sandwich that came with tender corned beef that was not overly salty, tangy Swiss cheese, salty but not watery sauerkraut, and piquant Russian dressing made with ketchup, horseradish, and Worcestershire sauce. The bread, of course, was a slightly bitter, grilled marbled rye. I like this flavor combination. 

The Reuben came with a neat mound of deep-fried onion rings and a house-made dill pickle. Onions contain many antioxidants, so I always order them when give that option. 

My favorite thing to drink with a Reuben is a pilsner beer, but I ordered unsweetened iced tea instead. The tea the Gallery uses is a strong black one, probably Indian Darjeeling. Black tea is an antioxidant, so I also order tea on spa lunches. (I call pretty healthy lunches “spa lunches.) 

My daughter Florence shared the calamari with me. For her main dish, Florence ordered a Killer Klub. The Killer Klub was made with the usual combination of turkey, Swiss cheese, tomato, and lettuce along with slices of fresh avocado – a very California touch. (Hamburger tastes good with avocado slices, too.) 

For people who enjoy cool, fall weather, Pebble Beach offers several activities to do besides golf – golf lessons, horseback riding, spa services, and walks along the oceanfront. Bird watchers can often see several species fly right over their heads and nest. 

I like to visit Pebble Beach to try out the dining options in fall, so I would add food tourism to the list of things to do at Pebble Beach, California. 

Enjoy the perfect sweater weather this fall with a great meal! 

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

King Trumpet: The Mushroom Society Game Created by Ruth Paget

King Trumpet: The Mushroom Society Game Created by Ruth Paget 

Different mushroom types provide varied nutritional and flavor profiles. In this game, you will gain knowledge to be a better mushroom purchaser and/or seller. 

Game Objectives: 

1-Know how various kinds of mushrooms grow 

2-Know where (which countries or regions) different mushroom varieties come from 

3-Know the nutritional value of different kinds of mushrooms 

4-Know preferred cooking methods for each mushroom type 

5-Reward 1: Choose a mushroom broth to make 

6-Reward 2: Make a recipe from the book 

Materials Needed: 

-The book Mushroom Gastronomy by Krista Towns 

-index cards 

-pens 

Game 1: Know How Various Kinds of Mushrooms Grow 

Knowing how various kinds of grow helps you identify them in the wild and in stores or markets For this entire series of games you will be dealing with the following varieties of mushrooms. 

Note on the front of an index card, the mushroom name. One the back of the index card, note how it grows and what it looks like: 

1-beech (shimeji) 

2-black trumpet 

3-button cremini 

4-portobello 

5-candy cap 

6-cauliflower (sparassis) 

7-chanterelle 

8-chicken of the woods 

9-cordyceps 

10-hedgehog 

11-huitalacoche 

12-king trumpet 

13-lion’s mane 

14-lobster mushroom 

15-maitake 

16-matsutake 

17-morel 

18-nebrodini 

19-oyster 

20-pioppino 

21-porcini 

22-reishi 

23-shitake 

45-truffle 

Quiz yourself on the mushroom names and how they grow till you know them. 

Game 2: Know Where (which country or region) Different Mushroom Varieties Grow 

Knowing the country or region a mushroom comes from helps you determine what kind of cuisine it might go best with such as French or Italian. 

Note the names of the mushroom varieties listed in game 1 on the front of an index card. On the back of the index card, note the region where the mushroom variety is from. 

Quiz yourself on the mushroom variety and the country and/or region of origin till you know them. 

Game 3: Know the Nutritional Value of Different Kinds of Mushrooms 

Knowing the nutritional value of different kinds of mushrooms helps consumers make better purchasing decisions and sellers make better marketing materials. 

For this game, note the mushroom variety name on the front of an index card and the nutritional value on the back that is listed in Mushroom Gastronomy. 

Quiz yourself on the mushroom varieties and their nutritional value till you know them. 

Game 4: Know the Preferred Cooking Methods for Different Mushroom Types 

The book Mushroom Gastronomy details the different cooking methods for mushrooms. You might want to review this section before playing this game. 

For this game, note the mushroom varieties from game 1 on the front of an index card. On the back of the index card, note the preferred cooking methods for each mushroom type. 

Quiz yourself on the mushroom types and preferred cooking methods till you know them. 

Game 5: Reward 1 – Choose a Mushroom Broth to Make 

Mushroom broths can be used as vegan soup stocks, so making them is a useful skill to have. Mushroom broths taste meaty without the expense and have good nutrients. 

Game 6: Reward 2 – Choose a Recipe to Make 

Mushroom Gastronomy is a well-organized cookbook, so try the recipes as a society game. The Mushroom Medley section has recipes that will work with white button mushrooms from the grocery store. 

Happy Gaming! 

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

Pretzels, Angus Burgers, and Rock Music at the Firestone Walker Taproom in Paso Robles, California by Ruth Paget

Pretzels and Angus-Sharp Cheddar Cheeseburgers at Firestone Walker Brewery Taproom in Paso Robles, California by Ruth Paget 

After a day of touring in Morro Bay and the Paso Robles wine country in California, my husband Laurent, daughter Florence Paget, and I went to the Firestone Walker Taproom for lunch. 

Stacked barrels greet you at the entrance of the Taproom that remind me of the bierkellers (beer cellars) I saw when I lived in Stuttgart, Germany. Firestone Walker is Anglo-American, so I should more properly call it a public house or “pub.” 

I think it is a great California brew pub offering fish and chips, burgers, deep-fried fish tacos, and salads on its menu. I like these meal options in bars. 

We started our meal with a huge warm, brown crusted, soft pretzel. We cut off chunks and dipped them in warm cheese sauce followed by sweet honey mustard sauce. That flavor combination for me is the taste of sweet German memories of visiting Munich. Pretzels seem to taste better in brisk fall weather redolent of freshly pressed wine grapes in Paso Robles. 

The Firestone Walker Taproom serves Angus hamburgers, which I love. I ordered a Cali-Western burger that came with sharp cheddar, honeyed bacon strips, and BBQ sauce. The two patties were juicy and cooked medium; the way I like it. I ordered skinny fries to go with my bar treat meal. 

I had fun listening to the rock music at Firestone Walker Tap Room and enjoying the end of a recharge vacation in Paso Robles, California. 

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

Calamari Appetizers and Seafood Pasta at Tognazzini's Dockside Restaurant in Morro Bay, California by Ruth Paget

Calamari and Seafood Pasta at Tognazzini’s Dockside Restaurant in Morro Bay, California by Ruth Paget 

Tognazzini’s Dockside Restaurant in Morro Bay, California really does sit on the docks with coolers used to store fish in during the trip from the ocean to shore. The restaurant’s warm and cozy interior sets the tone for a sumptuous Italian seafood meal. 

On the night my husband Laurent, daughter Florence Paget, and I went for dinner, I started with lightly fried calamari cone-shaped bodies and tentacles with horseradish heavy cocktail sauce. The octopus bodies tasted of briny saltwater. I loved every bite. 

Laurent ate six Morrro Bay oysters that he said reminded him of Oléron oysters in Charentes-Maritime, France. Oléron oysters have a less salty taste and are clearer than other oysters. If you like raw oysters, they are a perfect winter appetizer. Florence ate a creamy clam chowder as her starter and said she would be back for more. 

Laurent and I ordered seafood pasta in Alfredo sauce that came with sliced scallops, whole sautéed shrimp, and an entire Pacific cod fillet that was chopped into large chunks. The Alfredo sauce was thick and creamy with loads of Parmesan, white wine for flavor, and a little garlic. The portion was large. We both ate every bit of our delicious iodine- and selenium-rich winter supper. 

Florence ordered Pacific cod fish and chips and ate the garlic bread topped with melted Parmesan that came with our pasta meals. 

If you want to stroll along the oceanfront after dinner like the Italians, it is easy to do. You can even check out seafood companies located dockside. 

Tognazinni’s Dockside Restaurant is a perfect spot for seafood lovers and those who believe in the therapeutic benefits of a winter shellfish meal. 

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

Click for Ruth Paget's Books

Franco-Italian Meal at Novo Restaurant and Lounge in San Luis Obispo, California by Ruth Paget

Franco-Italian Meal at Novo Restaurant and Lounge in San Luis Obispo, California by Ruth Paget 

My husband Laurent, daughter Florence Paget, and I went to San Luis Obispo, California to have a dinner creekside at Novo Restaurant and Lounge. We reserved a table on the terrace, but rain drove us inside and downstairs to the wine cellar room. We settled in for a delicious meal of steaks for Laurent and Florence and seafood pasta for me. 

We began our meal with the chèvre sharing plate. Everything was heated up and arrived very warm and fragrant of thyme. The plate held a generous bowl of chèvre, marinated black and green olives, a confit of red and yellow plum tomatoes, and toast crostini. 

The chèvre sharing plate would be perfect for catering for cocktail parties with French themes like a Bastille Day Party, the French Open, the Tour de France, or Cannes Film Festival Week. 

I also loved the papardelle al limone I ordered which seems to have its origins in Southern Italy. However, the French capital of lemons, Menton, might do something similar. 

Novo’s version of this dish is pretty over the top with a zesty spice flavor. The papardelle ribbon pasta was made with only egg yolks, which gave the pasta an almost orange color and velvety texture. The pasta sauce was made with lemon juice, cream, and grated Parmesan cheese. (In Southern Italy, they probably use pecorino cheese in this sauce, but Parmesan is an elegant substitute.) 

The papardelle al limone was loaded with briny shrimp, slightly sour artichoke hearts, savory broccolini pieces, tart sun-dried tomatoes, and zesty and pungent red chili peppers. The red chili flakes may have been Calabrian. I liked this combination very much, but other diners might want fewer peppers. 

The papardelle al limone would be good dish for a small dinner party too with Italian themes like the Venice Film Festival or the Milan Fashion Week. 

Both the chèvre sharing plate and the papardelle al limone made me happy despite rain on our mini vacation to San Luis Obispo. 

Novo is most famous for its steaks and lamb shank, but they offer several dining options including curries, risottos, salads, and papardelle. The extensive wine list and full bar has a match for everything. 

Diners will find many dishes to choose from at Novo Restaurant and Lounge in San Luis Obispo, California, making it a great spot for large parties with varying tastes. 

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

Pescado a la Veracruzano at La Tortuga in Seaside, California by Ruth Paget

Thank you Monterey County Weekly (Circulation: 200,000) for pulling up my review of La Tortuga in Seaside,California from the archives.

I loved the pescado a la Veracruzano in the old neighborhood.

La Tortuga Review by Ruth Paget

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

A Blessed Eid by Ruth Paget

Thank you Monterey County Weekly (Circulation: 200,000) for retrieving my article A Blessed Eid: Local Muslims Bake for the End of Ramadan from archives.  

My article follows:

A Blessed Eid by Ruth Paget

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

Streets of Bethlehem is December 4 - 7, 2025 in Salinas, California posted by Ruth Paget

The longstanding outdoor play Streets of Bethlehem is being put on by the First Baptist Church of Salinas, California between December 4 - 7, 2025.  There will be a food truck for meal purchase before and after the show.  The event is free, but donations are accepted. (See website below)

Details about parking and tickets are on the event website below:

https://streetsofbethlehem.com/

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Southern Big Sur California Day Trip by Ruth Paget

Southern Big Sur California Day Trip by Ruth Paget 

My husband Laurent, daughter Florence Paget, and I began our tour of Southern Big Sur California at Morro Bay, about 5 miles to the coast from San Luis Obispo. 

Morro Bay is famous for its oysters, portside seafood restaurants, cozy hotels, and charter deep-sea fishing boats. 

There is plenty of public parking across from the portside restaurants that make it easy to dine, stroll, and shop. Morro Bay sits directly on Highway 1, making it an easy to go up the coast north to San Simeon and Hearst Castle as well. 

If you turn right from Highway 1 at San Simeon, you can drive up the hills to Hearst Castle for a visit or just shopping at the gift shop, which has copies of the Hearst Castle cookbook. 

The day we did our tour, we wanted to eat along the oceanfront and travel as far as we could in Big Sur before the highway closure point. We ate lunch at our favorite restaurant along the coast – the Cavalier Oceanfront Resort. 

The Cavalier and hotel have been in Big Sur for the 30+ years that we have lived in California. We always went to this restaurant after visits to Hearst Castle when Florence was a child. Our main reasons for eating at the Cavalier are the excellent clam chowder and fish and chips with tart yet creamy coleslaw. I like the Cavalier’s comfortable booths, marble top tables, air-conditioning, and clean bathrooms, too. It is very enjoyable to eat at this restaurant.

On our day trip, we sampled the charcuterie platter, which came with locally produced ham and salume, slices of a cheese that resembled Manchego, dry toast, goat cheese, cranberry sauce, and large-grain mustard. That was a great start for the fish and chips Laurent and I ate and the turkey club sandwich that Florence ordered. 

After lunch, we set out for the climb up along Highway 1 to Big Sur. Along the way, we passed a pullout for sea lion viewing. The sea lions roll in the surf and sun themselves on coastal rocks with occasional bursts of sea water showering on them from sea water crashing on the rocks. 

Highway 1 begins to rise up at San Simeon and go from a two-lane highway to a single-lane highway with no passing just turnouts for slow drivers. Only 28 miles of Highway 1 is open from San Simeon due to falling rocks and repairs from landslides. 

The fantastic views are worth the thrill of driving along the curvy highway. There are restaurants, hotels, gas stations, bathrooms, and general stores located at Ragged Point and Gorda Springs. Trees from Limekiln State Park line the way till you see sheer drops down to the ocean on the southbound lane side of the road. 

We turned around at Lucia (28 miles from San Simeon) and took Highway 1 back to Highway 46, which cuts over the hills to Paso Robles and Highway 101 by the Firestone Walker Brew Pub. 

Highway 46 goes through a good portion of the wine country of Paso Robles. Each inch of ground seems to have a winery on it. I looked at the wineries and thought they should all have markets with foods that go with wine and wine-related products like wine vinegar, picnic tables, bistros with live music, and maybe some artwork and books for sale. 

I had fun thinking of wine country marketing ideas on the way back to ag capital Salinas, California with its 120+ agricultural products grown in Monterey County. 

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

Click for Ruth Paget's Books

Wulong: The Taiwanese Tea Game Created by Ruth Paget

Wulong: The Taiwanese Tea Game Created by Ruth Paget 

The story of tea in Taiwan is one of Wulong tea. Wulong tea leaves are oxidized more than green tea leaves, but less than black tea leaves. Wulong tea is also produced in the provinces of Fujian and Guangdong in the People’s Republic of China. 

Terroirs (production areas) and cultivars (cultivated varieties of tea leaves similar to grape varieties in wine making) are important in Taiwan as they are in the People’s Republic of China. 

 Game Objectives: 

1-Know Taiwanese Terroirs (Production Areas) 

2-Know Taiwanese Cultivars (Cultivated varieties of tea leaves similar to grape varieties in winemaking) 

3-Know Day 1 Production Methods 

4-Know Day 2 Production Methods 

5-Know Taiwanese Tea Brands 

6-Reward: Drink some wulong tea and read about the Gong Fu Cha tea ceremony 

Materials Needs: 

-Tea: History Terroirs Varieties by Kevin Gascoyne, François Marchand, Jasmin Desharnais, and Hugo Américi 

-index cards – large and small

-pens 

Game 1: Know Taiwanese Terroirs (Production Areas) 

The island of Taiwan has several large regions with subregions under them. On index cards, write the name of the main region on the front. On the back of the index cards, write the main characteristics of the main regions. 

If a main region has a subregion, make separate index cards for the subregion. Write the name of the main region followed by the subregion. On the back of index card, write the characteristics of the subregion. 

Quiz yourself on main regions and subregions till you know them three at a time. 

The main regions and subregions in Taiwan follow: 

-Nantou – main region 

-Subregion: Mount Dong Ding 

-Subregion: Mount Lin Xi 

-District of Taipei – main region 

-Subregion: Pingun 

-Subregion: The Mucha Mountains 

-Hsinchu – main region 

-Chia Yi – main region 

-Subregion: Ali Shan Mountain 

-Subregion: Yu Shan Mountain 

 -Hualien – main region 

-Subregion: Taitung 

-Taichung: main region 

-Subregion: Li Shan Mountain 

Game 2: Know Taiwanese Cultivars (Cultivated varieties similar to grape varieties in wine making) 

There are 5 main cultivars in Taiwan. Write the name of the cultivars on the front of an index card. On the back of the index card, write the characteristics of the cultivar in your own words. 

Taiwan’s 5 cultivars follow: 

-Qing Shin 

-Si Ji Chun

 -Cui Yu 

-Jin Shuan

-Tie Guan Yin 

Quiz yourself on the cultivars and their characteristics till you know them. 

Game 3: Know Day 1 Production Methods for Taiwanese Wulong Tea 

There are 6 steps in the production of Taiwanese wulong on the first day of production. 

Write Day 1 on six index cards. Number and name the steps on the front of the index cards. On the back of the index cards, describe the step’s characteristics in your own words. 

Quiz yourself on the Day 1 steps till you know them. 

Game 4: Know Day 2 Production Methods for Wulong Tea 

There are 6 steps in the production of Taiwanese wulong tea on the second day. 

Write Day 2 on six index cards. Number and name the steps on the front of the index cards. On the back of the index cards, describe the step’s characteristics in your own words.

Quiz yourself on the Day 2 steps till you know them. 

Game 5: Know the Taiwanese Wulong Tea Types. 

Note the name of the tea type on the front of an index card. On the back of the index card, note the tea family (usually wulong), the name translation, alternative names if any, production area, harvest season, and cultivar. 

Quiz yourself on the tea types till you know them three at a time. 

It is usually easier to learn one characteristic at a time for the different tea types.

Game 6: Reward Once you have learned all the information in games 1 through 5, reward yourself with a pot of wulong tea and read about the gong fu cha tea ceremony in Tea: History Terroirts Varieties by Kevin Gascoyne et al. 

Happy Playing! 

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

Green Bean Casserole Recipe Created by Ruth Paget

Green Bean Casserole Recipe Created by Ruth Paget 

Note: I ate this casserole frequently as a child in Detroit, Michigan. I relearned how to make this recipe from my daughter Florence Paget recently. 

This Detroit recipe may have its roots in Appalachia. Its ingredients are all pantry items that you can use in winter when snowfall might congest roads for a day or two and you have to cook what you have on hand. 

Serves 4 to 6 people 

Ingredients: 

-2 (14.5-ounce) cans Del Monte green beans, drained and rinsed 

-2 (11-ounce) containers of Trader Joe’s condensed mushroom soup 

-1 (8-ounce) container Kirkland UHT milk 

-sea salt and freshly cracked pepper, to taste 

-3 to 4 cups Fresh Gourmet Dried onions to cover the top of the casserole 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Place green beans, mushroom soup, and milk in a disposable baking dish. Mix ingredients together until the green beans are well coasted with mushroom soup and mil. 

3-Grind sea salt and black pepper over the top of the green bean mixture. 

4-Cover the top of the casserole with dried onions.  

5-Bake the casserole for 40 minutes and serve warm. 

This casserole is a perfect lacto-ovo vegetarian dish containing:  

-protein in the beans and milk 

-carbohydrates in the vegetable casing around the green beans 

-vitamins, minerals, and antioxidants in the mushrooms and onions 

-calcium in the milk 

This green beans casserole is also a tasty side for roast turkey. 

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

Teen Anime Club at the Watsonville Library posted by Ruth Paget

Join the fun at the longstanding Teen Anime Club at Watsonville Library beginning November 19, 2025.

I have posted details about this event from the online Monterey County Weekly calendar

https://www.montereycountynow.com/events/#/details/teen-anime-club/15117515/2025-11-19T16

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Matcha: The Japanese Tea Game Created by Ruth Paget

Matcha: The Japanese Tea Game Created by Ruth Paget 

The story of tea in Japan is largely one of green tea. However, this does not mean that learning about green tea is simple. Production methods and processing are more important here than terroirs (production areas) and cultivars (tea varieties akin to grape varieties in wine making). Terroirs and cultivars are less important in Japan than in China, but are still mentioned for higher priced teas. 

Game Objectives: 

1-Know the Japanese terroirs (production areas) 

2-Know the Japanese tea cultivars (tea varieties akin to grape varieties used in winemaking) 

3-Know the senchado steeping process 

4-Know matcha preparation steps 

5-Know the nine main tea categories based on production and processing 

6-Know the Top 10 Japanese Tea Branchs 

7-Reward – Drinking a Matcha and reading about the Japanese tea ceremony 

Materials needed: 

-The book Tea: History Terroirs Varieties by Kevin Gascoyne, François Marchand, Jasmin Desharnair, and Hugo Americi 

-pen 

-index cards 

- large and small -notebook paper 

-matcha drink as a reward 

Game 1: Know the Japanese Tea Terroirs 

There are 4 main Japanese tea terroirs: 

-Shizuoka Prefecture 

-Kyoto Prefecture 

-Kagoshima Prefecture (Island of Kyushu) 

-Nara and Mie Prefectures 

Use 4 index cards to note these production regions on the front of the index card. One the back of the index card, note in your own words where these regions are located and their characteristics. 

Quiz yourself till you perfectly know this information. 

Game 2: Know the Japanese Tea Cultivars 

A cultivar is similar to grape variety or varietal in wine making. 

There are four main tea cultivars in Japan: 

-Yabukita 

-Gokou 

-Beni Fouki 

-Samidori 

Write the names of these cultivars on the front of the four index cards. Note on the back of the index cards, the characteristics of each in your own words. 

Quiz yourself till you about each varietal. 

Game 3: Know the Senchado Steeping Process 

There are 6 main steps for steeping Japanese green tea. Number the steps on index cards and describe the step in your own words. On the back of the index card, not the process step number. 

Quiz yourself by looking at the step number and describing what the step entails. 

Game 4: Know Matcha Preparation Steps 

There are 4 main steps needed to prepare matcha. Use index cards to note what happens in each step. On the back of the index card, note the step number. 

Quiz yourself by step number till you have memorized the process for making matcha. 

Game 5: Know Japanese Tea Categories 

These categories refer to green teas with specific production methods and processing of the tea leaves. 

The main tea categories follow: 

-sencha 

-bancha 

-hojicha 

-genmaicha 

-tamaryokucha 

-gyokuro 

-kabusecha 

-matcha 

Note these names on the front of index cards. On the back of the index cards, describe the characteristics of the tea in your own words. 

Quiz yourself on these terms till you know them. 

Game 6: Know To Japanese Tea Brands 

On the front of an index card, note the tea brand name. On the back of the index card, note the tea family (usually green), translation of the tea name, production area or terroir, harvest season, and cultivar. 

Quiz yourself on one characteristic at a time for all 10 tea brands till you know them. Then, move on to quizzing yourself on the next characteristic for all 10 tea brands. 

Game 7: Reward 

Drink a matcha tea drink and read about the Japanese Tea Ceremony tradition in Tea: History Terroirs Varieties by Kevin Gascoyne et al. 

Extra credit:  Know the 13 Production Steps to Make Japanese Green Tea

List the 13 production steps on index cards and describe the steps in your own words on the back of the index card.

Quiz yourself till you know each steps.  Learn the steps 3 steps at a time before before moving on to the next three.

Happy Gaming! 

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

Learn Video Game History by Playing at the Aromas Library posted by Ruth Paget

Learn Video Games by Playing at the Aromas Library beginning November 8, 2025 at the 16 Bit Program.  (Part of the Monterey County Free Libraries).

I have posted details about this program from the online Monterey County Weekly Calendar below:

https://www.montereycountynow.com/events/#/details/aromas-16-bit-saturdays/17239783/2025-11-08T10

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Learn 3D Printing at the Gonzales Public Library posted by Ruth Paget

Learn 3D Printing at the Gonzales Public Library beginning November 1, 2025.  (Part of the Monterey County Free Libraries)

I have reposted details about this program from the online Monterey County Weekly calendar below:

https://www.montereycountynow.com/events/#/details/gonzales-learn-3d-printing-with-us/17239791/2025-11-01T12

Happy Engineering!

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Virtual Reality Play Beginning on October 30, 2025 reposted by Ruth Paget

Virtual Reality Play Dates at the Prunedale Library begin on October 30, 2025.  (Part of the Monterey County Free Libraries)

I have reposted details about this event from the online Monterey County Weekly calendar below:

https://www.montereycountynow.com/events/#/details/prunedale-virtual-reality/17239768/2025-10-30T13

If you have MIT t-shirts, this would be the event to wear them at.

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France