Buell Family Ancestors of Ruth and Florence Paget by Ruth Paget

Buell (also written as Bewelle and Buel) Family Ancestors of Ruth and Florence Paget by Ruth Paget

Ruth and Florence Paget are related to the Buell family through their ancestor Phoebe Ann Throop. 

G1 refers to Generation 1 and so on. 

Mother Lines 

G1 – Florence Paget 

G2 – Ruth Pennington (Married Name: Paget) 

G3 – Beatrice May Sawle (Married Name: Pennington) 

G4 – Daisy May Bardsley (Married Name: Sawle) 

G5 – Etta Pearl Carpenter (Married Name: Bardsley) 

G6 – Phoebe Ann Throop (Married Named: Carpenter) 

 -daughter of Joseph Allen Throop and Elizabeth Brundage 

G7 – Joseph Allen Throop 

 -son of Calvin Throop and Anna Ripley 

G8 – Calvin Throop 

-son of Benjamin Throop and Mary Burgess 

G9 – Benjamin Throop 

-son of Joseph Throop and Deborah Buell 

G10 – Deborah Buell 

-daughter of William Buell and Elizabeth Collier (1675 – 1729) 

Born: July 23, 1718 in Lebanon, New London, Connecticut 

Died: February 14, 1811 in Kent, Litchfield, Connecticut 

G11 – William Buell 

-son of Samuel Buel Sr and Deborah Griswold 

Born: October 18, 1676 in Killingworth, Connecticut 

Died: April 7, 1763 in Lebanon, Connecticut Colony

G12 – Samuel Buel Sr 

-son of William Buel and Mary (unknown last name) 

Born: September 2, 1641 in Windsor, Hartford, Connecticut 

Died: July 11, 1720 in Clinton, Middlesex, Connecticut 

G13 – William Buel 

-parents unknown at this time 

Born: Circa 1610 in England  

Died: November 18, 1681 in Windsor, Hartford, Connecticut Colony 

Married in Connecticut Colony on November 18, 1640 to Mary (last name unknown) 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

Burgess Family Ancestors of Ruth and Florence Paget

Burgess Family Ancestors of Ruth and Florence Paget by Ruth Paget 

Ruth and Florence Paget are related to the Burgess family through their ancestor Phoebe Ann Throop. 

G1 refers to Generation 1 and so on. 

Mother Lines 

G1 – Florence Paget 

G2 – Ruth Pennington (Married Name: Paget) 

G3 – Beatrice May Sawle (Married Name: Pennington) 

G4 – Daisy May Bardsley (Married Name: Sawle) 

G5 – Etta Pearl Carpenter (Married Name: Bardsley) 

G6 – Phoebe Ann Throop (Married Name: Carpenter) 

G7 – Joseph Allen Throop - son of Calvin Throop and Anna Ripley 

G8 – Calvin Throop - son of Benjamin Throop and Mary Burgess 

G9 – Mary Burgess 

- daughter of James Burgess (1716 – 1789) 

Born: 1756 in Hartford County, Connecticut, US 

Died: May 26, 1818 in Litchfield, Litchfield County, Connecticut, US 

G10 – James Burgess 

- parents unknown at this time 

Born: February 9, 1716 in Branford, New Haven County, Connecticut 

Died: February 9, 1789 in Washington, Litchfield County, Connecticut – Buried in Old Judea Cemetery, Washington, Litchfield County, Connecticut 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

Ripley Family Ancestors of Ruth and Florence Paget by Ruth Paget

Ripley Family Ancestors of Ruth and Florence Paget by Ruth Paget 

Ruth and Florence Paget are related to the Ripley family through their ancestor Phoebe Ann Throop. 

G1 refers to Generation 1 and so on. 

Mother Lines 

G1 – Florence Paget 

G2 – Ruth Pennington (Married Name: Paget) 

G3 – Beatrice May Sawle (Married Name: Pennington) 

G4 – Daisy May Bardsley (Married Name: Sawle) 

G5 – Etta Pearl Carpenter (Married Name: Bardsley) 

G6 – Phoebe Ann Throop (Married Name: Carpenter) 

G7 – Joseph Allen Throop 

-son of Calvin Throop and Anna Ripley 

G8 – Anna Ripley 

-father and mother unknown at this time 

Born: 1784 in Litchfield, Connecticut, US 

Died: August 18, 1856 in Grenville, Canada West 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

Brundage Ancestors of Ruth and Florence Paget by Ruth Paget

Brundage (Also known as Brunderage) Ancestors of Ruth and Florence Paget 

Ruth and Florence Paget are related to the Brundages through their ancestor Phoebe Ann Throop. G1 below refers to Generation 1 and so on. 

Mother Lines 

G1 – Florence Paget

G2 – Ruth Pennington (Married Name: Paget) 

G3 – Beatrice May Sawle (Married Name: Pennington) 

G4 – Daisy May Bardsley (Married Name: Sawle) 

G5 – Etta Pearl Carpenter (Married Name: Bardsley) 

G6 – Phoebe Ann Throop (Married Name: Carpenter) 

G7 – Elizabeth Brundage (Married Name: Throop) 

-daughter of Abraham Brundage and Mrs Abraham Brundage 

Born: September 10, 1821 in Preston, Waterloo, Ontario, Canada 

(Lived in New York in 1870 according to Family Search Organization) 

G8 – Abraham Brundage 

Born: 1796 in Canada 

Marriage in Preston, Greenville, Canada to Mrs Abraham Brundage 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

Connecticut's Go-To Food by Ruth Paget

Connecticut’s Go-To Dishes by Ruth Paget 

Lovers of French cuisine and American classics alike can find delicious recipes to make in The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State by Tracey Medeiros and Christy Colasurdo. 

Connecticut citizens highly value and support organic produce, artisanal cheese from Vermont, free-range meat production, and using wild fish from rivers and the ocean in its cuisine, which is very French by choice, but solidly American at the same time. 

I would like to focus on the highly nutritious and relatively inexpensive American dishes in The Connecticut Farm table Cookbook, because it has become easier to obtain organic ingredients at farmers’ markets and supermarkets. 

One of the first go-to recipes for value in this cookbook is red flannel hash. Cubed potatoes and beets are baked in this recipe with rosemary and olive oil. Then, onions are sautéed along with the vegetables. Finally, goat cheese goes into this mix to be melted, adding a tart taste to the sweet beets. Another dish that plays off different flavors and textures against each other is the arugula and endive salad with apples, celeriac (celery root), caramelized walnuts, and cider vinaigrette. That long title does not include the blue cheese in the salad, which adds a tart finish to the peppery arugula, bitter endive, sweet apples, crunchy celeriac, bitter-sweet walnuts, and acetic vinaigrette. This salad is very filling thanks to the medley of flavors and textures. 

Other salads in this cookbook are simpler, but pleasing such as:  

-kale salad with sour cherry vinaigrette -beet and carrot slaw with raspberry vinaigrette 

-salt-roasted beets with blood oranges, pistachios, and goat cheese salad 

A puréed cauliflower soup in the cookbook is enriched with cream cheese and milk in addition to broth. 

Other puréed soups could be made this way notably broccoli and cabbage. Some notable vegetable main dishes include: 

-fennel-Parmesan fritters with greens in buttermilk-bacon dressing 

-sautéed Swiss chard with fresh ricotta cheese 

The Connecticut Farm Table Cookbook provides recipes for several elegant dishes that you can make for weekend lunches: 

-pan-roasted New England pheasant breast with shallot-cranberry purée, braised red cabbage, and Madeira sauce 

-chicken and blue oyster mushrooms with sherry cream sauce 

-Atlantic cod with wild rice and corn griddle cakes and garlicky kale 

-Connecticut River shad with sorrel sauce 

Finally, high-calorie dishes like these merit a dessert like lavender cookies for dessert. There are many dessert recipes, but I think lavender cookies and tea are appropriate for a New England finish to any of these meals.

Cooks who enjoy contrasting flavor combinations will find a lot to like in The Connecticut Farm Table Cookbook: 150 Home-Grown Recipes from the Nutmeg State by Tracey Medeiros and Christy Colascurdo. 

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

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