Ruth Paget is a game developer and author with interests in food, travel, and business. She is the creator of the Novgorod and Bento War Games about Russia. Paget is the author of Eating Soup with Chopsticks and Marrying France.
Sunday, April 26, 2026
Gyros Lunch Kit at Costco to go with the Big Sur Marathon posted by Ruth Paget
Friday, April 24, 2026
The Shock of the Classics on sale by UChicago Press reposted by Ruth Paget
The Shock of the Classics by Mary Beard is on sale for 30% off until June 15, 2026 while supplies last by the University of Chicago Press.
Skill up on Ancient Greece and Ancient Rome with Britain’s best classicist.
Details about the book and purchasing information follow:
https://mail.google.com/mail/mu/mp/465/#cv/priority/%5Esmartlabel_promo/19dbfeb94b089866
Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France and Developer of the Novgorod and Bento War Games
Sunday, April 19, 2026
Classic Greek Salad Uses No Lettuce reposted by Ruth Paget
Classic Greek salad, what we called Village Greek Salad in Detroit’s (Michigan) Greek Town, uses no lettuce, but is loaded with chopped vegetables and feta cheese with lemon juice and oil dressing with oregano.
The vegetables used in this salad include:
-cucumbers
-red onions
-cherry tomatoes
-Black Kalamata olives
Delish provides a great spring and summer recipe below:
Nob Hill Supermarket in Salinas, California sells feta cheeee in several sizes and formats.
Bon Appetit!
Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games
Friday, March 27, 2026
Pico de Gallo Salsa with Chips and Greek Chicken Salad at Woody's Bar and Restaurant at the Monterey Regional Airport (California) by Ruth Paget
Pico de Gallo Salsa and Chips and Greek Chicken Salad at Woody’s Bar and Restaurant at the Monterey Regional Airport in Monterey, California by Ruth Paget
A recent heat wave with temperatures in the 90s encouraged my family to dine at Woody’s Bar and Restaurant and the Monterey Regional Airport in Monterey, California for their great food and equally great air conditioning.
I wanted salty food and ordered pico de gallo salsa and chips as a starter. This dish at Woody’s is made with chopped tomatoes, chopped and mild green and reddening Serrano peppers (probably from nearby Prunedale), chopped onions, chopped cilantro, salt, and freshly squeezed lime juice.
This salsa bursts with Vitamin C and helps rid the body of free radicals that may cause cancer. This chunky salsa tastes wonderful on house-baked tortilla chips that are lightly salted. This appetizer definitely “opens the appetite” as the French say.
As my main dish, I ordered one of my favorite dishes from teen years in Detroit, Michigan and Chicago, Illinois – a Greek salad. The Salinas, California version of this dish comes with sautéed chicken breast seasoned with lemon-pepper salt and oregano, a heaping mound of bitter red and green frisée lettuce, and red wine and vinegar dressing as the basic ingredients.
The red wine vinegar is sharp, probably house-made with apple cider vinegar and aged. It is mixed with the addition of oregano. This dressing makes the salad outstanding. The chicken, lettuce, and dressing alone are full of vitamins and antioxidants that taste wonderful for bitter and sour flavor combination lovers.
Woody’s adds the following items to their Greek salad for flavor and spa dining:
-sour feta goat cheese cubes for calcium and protein
-pitted small Niçoise olives
-minced red onions
-heirloom cherry tomatoes cut in half
-slice yellow banana peppers
I never get tired of tonic Greek salads. I always feel healthy and chipper after eating one.
I drank a bitter, unsweetened tea with a squeeze of lemon juice with the salad. I like bitter tea when it is hot out and it made the bitter lettuce taste even better with the red wine dressing.
Locals and visitors alike can benefit from eating Monterey County’s organic produce at Woody’s at the Monterey Regional Airport in California along with organic chicken from neighboring San Benito County.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games
Monday, March 23, 2026
Ancient Western Civilixation Games Background by Ruth Paget
Ancient Western Civilization Games Background by Ruth Paget
Ruth Paget has collected her blogs about Egypt, Greece, and Italy as a background for her ancient Western civilization games.
These blogs follow and contain several ideas for learning about Egypt, Greece,and Italy in Salinas, California.
*Egypt
-Visiting the Papyrus Museum in Syracuse on the Island of Sicily in Italy
https://ruthpaget.blogspot.com/2014/11/papyrus-museum-syracuse-italy.html?m=1
-Visiting the Egyptian Museum in San Jose, California
https://ruthpaget.blogspot.com/2015/03/egyptian-museum-san-jose-california.html?m=
*Greece
-Enjoying Feta Omelets
https://ruthpaget.blogspot.com/2024/01/feta-omelets-at-agora-restaurant-by.html?m=1
-Visiting Knossos on the island of Crete in Greece
https://ruthpaget.blogspot.com/2018/09/knossos-greece-island-of-crete-visiting.html?m=1
-Visiting Chania and Samaria Gorge on the island of Crete in Greece
https://ruthpaget.blogspot.com/2018/09/chania-and-samaria-gorge-visiting-world.html?m=1
-Greek Grape Leaf Recipes
https://ruthpaget.blogspot.com/2025/11/greek-grape-leaf-recipes-reposted-by.html?m=
-Visiting Athens - the Plaka and Parthenon
https://ruthpaget.blogspot.com/2025/11/greek-grape-leaf-recipes-reposted-by.html?m=1
-MENSA Greek Myth Activities
https://ruthpaget.blogspot.com/2025/06/mensa-book-review-writing-for-kids.html?m=1
-Having Fun at Greek Home Parties
https://ruthpaget.blogspot.com/2012/03/honorary-maid-of-athena.html?m=1
-Introducing Greek Culture to Florence Paget
https://ruthpaget.blogspot.com/2018/01/savvy-mom-ruth-paget-takes-juilliard_22.html?m=1
-Preparing Greek Food at Home
https://ruthpaget.blogspot.com/2018/06/greek-meal-preparation-with-juilliard.html?m=1
-Driving Crete
https://ruthpaget.blogspot.com/2018/09/driving-around-crete-exploring-greeces.html?m=1
-Greek Festival - 1
https://ruthpaget.blogspot.com/2019/05/greek-festival-pointers-from-monterey.html?m=1
-Greek Festival - 2
https://ruthpaget.blogspot.com/2019/05/greek-festival-pointers-part-2-by-savvy.html?m=1
*Italy
-Verona and Its Roman Arena
https://ruthpaget.blogspot.com/2012/09/veneto-italy-verona.html?m=1
-Fiesole
https://ruthpaget.blogspot.com/2018/07/touring-hilly-fiesole-outside-florence.html?m=1
-Taormina
https://ruthpaget.blogspot.com/2014/11/sicilian-car-stories.html?m=1
-Vicenza - Eating a Venetian Lunch
https://ruthpaget.blogspot.com/2012/09/veneto-italy-vicenza-2.html?m=1
-Eating an Ancient Roman Meal
https://ruthpaget.blogspot.com/2015/03/ancient-roman-dining.html?m=1
For reference on the ancient Western Civilization Games, click the link below:
https://ruthpaget.blogspot.com/2026/03/ancient-western-civilization-games.html?m=1
Note: For Greek meals for take-out, Woody’s at the Airport serves Greek salads and Nick the Greek in Monterey is now open for business.
Posted by Ruth Paget, author Eating Soup with chopsticks and Marrying France and developer of the Novgorod and Bento War Games
Tuesday, November 18, 2025
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.
Also, once grape leaves are picked, you can prune back the vines more easily for winter. The wood trimmings can be recycled and used in baking paper.
Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Thursday, June 12, 2025
MENSA for Kids Greek Myths posted by Ruth Paget
MENSA for Kids Greek Myths activities. Info below:
Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France
Sunday, June 8, 2025
The Peloponnesian War reposted by Ruth Paget
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
Friday, February 21, 2025
Mushroom - Cheese Pizza and Greek Salad from Marco's Pizza in Augusta, Georgia by Ruth Paget
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
Friday, January 3, 2025
Grilled Chicken Salad Recipe Created by Ruth Paget
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
Monday, January 8, 2024
Feta Omelets at the Agora Restaurant by Ruth Paget
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
Monday, August 1, 2022
Greek Food in Marietta, Georgia by Ruth Paget
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
Monday, March 23, 2020
Gaugamela: The Ancient Greek Bittersweet Victory Game Created by Ruth Paget for AP Students
Another book to read about ancient Greek culture is The Greek Way by Edith Hamilton.
-Read Homer's The Odyssey translated by Daniel Mendelsohn (University of Chicago Press)
-The action in this book is a straight line where Odysseus removes one obstacle after the other to return home. He does not care about the obstacles he removed. He wants to see his wife and son.
What are the obstacles he removes to obtain his final goal?
Click here for: Ruth Paget's Amazon Books
Friday, March 20, 2020
Tyre: The Ancient Greek Engineering Game Created by Ruth Paget for AP Students
Another book to read as a team is The Greek Way by Edith Hamilton.
Click here for: Ruth Paget's Amazon Books





