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Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Ruth Paget is a cookbook reviewer, game developer, and freelance restaurant critic. She is the author of Eating Soup with Chopsticks and Marrying France.
MENSA for Kids Greek Myths activities. Info below:
Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France
The University of Chicago’s favorite classic 1982 - 1986 - The Peloponnesian War. Click for book information below:
Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Mushroom – Cheese Pizza and Greek Salad from Marco’s Pizza in Augusta, Georgia by Ruth Paget
One of my travel rituals when I go to the East Coast of the US from California is to order a large mushroom – cheese pizza and a large Greek salad from a local pizzeria to perk up after several airline flights.
In Augusta (Georgia), the pizzeria my husband Laurent and I order from is Marco’s Pizza, a local Georgia chain. They use high quality ingredients and deliver late at night, which pleases a hungry traveler like me.
While waiting on the pizza delivery, I open the room window for fresh air, put away clothes, wash my hands and face, and brush my teeth.
When pizza delivery arrives, I start dinner with the Greek salad. I am a Californian from Salinas, who can tuck into a family-size salad and easily eat the whole thing.
At Marco’s, they make their Greek salad with a combination of crunchy, chopped Romaine lettuce and baby greens. On top of the lettuce, they place about 1/3 cup chopped yellow banana peppers, 1/3 cup chopped tomatoes, 1/3 cup chopped red onion, 1/3 cup sliced black olives, and 2/3 cup of diced, salty feta cheese.
I add tangy, Greek lemon-oregano vinaigrette on top of the vegetables and feta cheese and toss everything together. This tart and tonic salad chases away any germs I may have encountered on the plane it seems and gives me the strength to finish organizing the room and take a shower.
Once I am all squeaky clean, I leisurely eat two or three slices of mushroom-cheese pizza. At Marco’s, they use a mozzarella cheese that melts yet is firm and salty, which I like. The tomato sauce is savory and tastes great with the meaty mushrooms that probably come from the forest around Augusta.
Marco’s uses protein-rich semolina flour in their pizza crust, which I also like for the rough finish on the crust edges.
With tip, delivery of our large artisanal pizza and large Greek salad was $36. We ordered Marco’s several times during our stay in August, especially on NBA game nights when we watched the New York Knicks play teams from around the country. (I love games decided by 2 or 3 points.)
Marco’s Pizza was a delicious, enjoyable, and convenient part of our stay in Augusta, Georgia. If you like pizza, it is definitely worth a try.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Grilled Chicken Salad Recipe Created by Ruth Paget
Serves 4
Ingredients:
-1 pound bag of cleaned lettuce
-6 medium Campari tomatoes
-1/2 red onion
-black, pitted Kalamata olives (optional)
-4 chicken breasts (about 1 pound all together)
-3 tablespoons olive oil
-oil and vinegar dressing or lemon juice and oil dressing
Steps:
1-Rinse 1 pound lettuce in cold water and drain it to perk it up and chill it. Mound lettuce in a large serving bowl.
2-Rinse tomatoes. Cut them into sixths. Place tomato slices in a separate bowl.
3-Peel red onion and slice it thinly. Place onion slices in a separate bowl.
4-Place black olives in a separate bowl.
5-Cook chicken for 5 to 6 minutes per side. Cut to verify it is thoroughly cooked. The flesh should be white not pink when it is cooked. Cut the chicken into cubes and place in a separate bowl.
6-Place on all bowls on table with serving utensils, so diners can personalize their salad.
If possible, sprinkle fresh chopped chives or parsley on the salad.
(Note: You can substitute tuna, canned black beans, sesame seeds, or cheese cubes for the chicken or offer all of them for an eclectic dinner party.)
(Note: Table wine can easily be turned into vinegar to use in vinegar and oil dressing - 3 tablespoons olive oil, 1 tablespoon vinegar, 1 tablespoon Dijon mustard for 2 to 3 people. Maille or Pommery Dijon mustards are both good. Sunflower oil can be used for a true Burgundy vinaigrette.)
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Feta Omelets at the Agora Restaurant by Ruth Paget
A delicious memory I have of attending the University of Chicago is eating feta omelets at the Agora Restaurant in Hyde Park before going to study at the Regenstein Library.
My college roommate was a Greek-American, so getting her to support the local Greek diner was no problem. We took the University bus to the nearest stop and walked the final few blocks.
We were the steady diners, but three of our friends always tried to make it to breakfast, too. I warned them that if they did not come, we would talk about them. One of our male friends joined us for breakfast once and called us the female mafia.
By the time senior year rolled around, we spent our breakfasts sharing job-hunting information. We were looking for work in different industries, which made it easier to share what we had learned. There was a recession in 1986 with fewer recruiters coming to campus. We were unhappy about this, but industrious about finding work nonetheless.
I had found an international job in downtown Chicago doing informational interviews. I was a salesman at a translation agency that also did public relations work. (I eventually helped two classmates get work with the agency doing foreign-language narration and teaching/cultural consulting.)
Since I was employed, I bought two extra pots of coffee for the table, so my friends could have abundant coffee refills as we talked about Richard N. Bolles’ book What Color is Your Parachute?, which counsels people on how to find dream jobs.
We were all mortified that employment agencies downtown had typing skills tests. I told everyone to bite the bullet and learn to type 50 words per minute without a mistake; it could help with finding a job. Most businesses still used IBM electric typewriters in 1986 and were just beginning to introduce desktop computers to the workplace.
The University of Chicago had “Apple” computers in the study halls, but companies downtown used all kinds of computers with Microsoft software being introduced. Knowing lots of software programs was an asset and hard to obtain.
The tech change happening in 1986 was stressful. I credit the food I ate during this period of competitive and stressful tech change with keeping me strong, able to sleep, and willing to learn new ways of organizing and presenting information. Notably, I loved my weekly calcium-rich feta omelet with sliced, kalamata olives and roasted red peppers preserved in olive oil.
Greek diners offer plenty of nutritious sides to go with omelets like this that I always ate including bacon, whole wheat toast with butter, calcium-added orange juice, and real cream to go with coffee. (In addition to dealing with technological change, I credit this meal with preventing me from having osteoporosis – weak bones – later in life.)
After this robust breakfast, the female mafia would walk to the Regenstein Library like the “Reg Rats” we really were for a day of studying as we thought of dream careers and the reality of entry-level jobs.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Greek Food in Marietta, Georgia by Ruth Paget
When my husband Laurent and I visit Atlanta (Georgia), we always make at least one trip to Marietta Diner, located north of Atlanta by Kennesaw State University and Dobbins Air Force Base. Marietta Diner has an extensive all-American menu, which is popular with Atlanta Braves fans, military personnel, and students alike.
However when I go to Marietta Diner, I study their menu and specials to look for Greek food, which hearkens back to my student days in Detroit and Chicago.
I have been able to order delicious Greek meals like the following with the specials menu:
For me –
Greek pasta, which came with soup. The soup I ordered was naturally Greek, avgolemono, lemon-egg soup. Avgolemono soup is made with onions, rice, chicken stock, shredded chicken breast, eggs, and lemon juice. It is a sour cold fighter, which I like warm or room temperature.
The Greek pasta was made with al dente penne pasta, melted feta cheese, sliced sun-dried tomatoes, small black olives, and bite-sized grilled chicken. The Greek pasta was salty and sour and perfect in Atlanta’s sweltering summer heat.
For Laurent –
A gyro (pronounced ‘yeer-o’) platter, which came with spanakopita (feta and spinach pie squares in buttered phyllo dough) and garlic fries. A gyro is shaved and roasted beef and pork served in pocket pita bread along with tomato, onion, and cucumber-yogurt (tzatziki) spread. The gyro disappeared. Laurent let Ruth, who likes vegetarian food, have the spanakopita.
For dessert –
A yummy baklava with rich lemon custard in the center of nutty layers of butter rich phyllo dough that were doused in honey.
We ate this delicious meal for $44 and had leftovers to take home. We made 4 meals out of what we ordered, which averaged $11 each. I thought that was a pretty great price for Greek Isles food.
Marietta Diner 306 Cobb Parkway SE South
Marietta, Georgia
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France