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Sunday, June 25, 2023

Light Lunch Wisconsin by Ruth Paget

Light Lunch Wisconsin by Ruth Paget

If you ask someone what a light lunch in Wisconsin is they might tell you, “A locally brewed beer and a bretzel” or “a strong black coffee and a pastry.” 

Then, they would wax philosophical and say, “Just appetizers, a casserole, or a spread or dip in small portions, especially in cold weather.”

I agreed with those statements and felt like it snowed nine months of the year when I lived in Wisconsin. Nine months may be too many, but seven months of snow was close to accurate. I do like high-calorie foods like those above in cold weather I have to admit. 

The immigrant groups who have come to Wisconsin have many dishes of German, Polish, Scandinavian, and Irish origin that are great winter fare. There are recipes for of all these immigrant groups in the cookbook The Best of the Best of from Wisconsin Cookbook edited by Gwen McKee and Barbara Moseley. 

Some of my favorite dishes from this cookbook include: 

-creamy horseradish ham roll-ups

-beer spread made with cheddar cheese, Swiss cheese, and beer 

-mini Reuben sandwiches made with rye bread, sour cream, corned beef, sauerkraut, and Swiss cheese 

-baked cheese wings with Parmesan 

-cheddar jalapeño corn bread 

-cheese drop biscuits 

-Danishes made with jam 

-Norwegian sour cream waffles with apple pecan topping 

-Dusseldorfer sandwiches made with rye bread, tarter sauce, dill pickles, liverwurst slices, and Swiss cheese 

-Wisconsin beer cheese soup made with 5 cups of cheddar cheese

 -Polish noodles with cabbage 

-New Glarus cheese and onion pie from a recreated Swiss village town 

-Lithuanian Kugela made with bacon, onion, potatoes, milk, and eggs 

-Potatoes Romanoff made with cheese, sour cream, onion, and shredded cheese 

-Colcannon, an Irish dish, made with heavy cream, garlic, chopped cabbage, and leeks 

-chicken Calvados made with apple schnapps 

These delicious dishes give a good idea of what you make in severe weather to stay warm. Chefs and people of German and Eastern European heritage might especially enjoy Best of the Best from Wisconsin Cookbook edited by Gwen McKee and Barbara Moseley. 

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


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Saturday, June 24, 2023

Trips to Clasen's European Bakery by Ruth Paget

Trips to Clasen’s European Bakery by Ruth Paget After breakfast on Saturday mornings in DeForest (Wisconsin), I would take my family on a field trip to the other side of town to Middleton where Clasen’s European Bakery is located. 

Middleton is where my mom grew up. I thought it was most civilized for having an artisanal bakery like the ones we went to when we lived in Paris, France. 

Clasen’s is a family bakery that was set up 50 years ago according to its website by Ralph and Ernst Clasen. Ralph’s daughter Michelle studied pastry in Germany and now keeps the family business going at Clasen’s. 

Wisconsin is home to German jause, light meals or strong coffee with pastries. On Sundays, we ate breakfast and did a jause mid-morning with strong Lavazza espresso made with our stainless steel espresso maker with a milk frother. (The milk frother broke from overuse.) Our Eurocrat jause standard pastry was Clasen’s pecan-cinnamon rolls. 

Other items I would buy as a Sunday dessert included slices of cherry cream cheese coffee cake, Black Forest torte, and German chocolate cake. The vanilla cakes were divine, too.

Clasen’s did some custom baking for me at Easter when I would order a chocolate lamb cake with white buttercream frosting. 

Laurent would wander and choose different kinds of rolls to try. The French have a cheese for every day of the year, and the Germans have a bread for every day of the year. So, Laurent was in a bread candy store. He loved going to Clasen’s 

What is really great about Clasen’s now is that you can order and pay online and get delivery within the continental U.S. 

I have to admit that when I was going to Clasen’s all those many years ago that I had no idea I would live in Germany one day. Supporting Clasen’s European Bakery certainly helped me adjust to life in Germany, because the bread and pastries were the same. 

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


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Thursday, June 22, 2023

Lemonade Pie Recipe by Ruth Paget

Lemonade Pie Recipe by Ruth Paget 

Serves 4 

Ingredients: 

For Crust: 

-3 tablespoons butter 

-1½ cups coconut 

For Filling: 

-1 cup evaporated milk 

-1 (1-ounce) envelope gelatin 

-1/4 cup cold water 

-1/2 cup boiling water 

-2/3 cup sugar 

-6 ounces lemon juice 

Steps: 

1-Melt butter in a 10-inch skillet. Add coconut and stir over medium heat until coconut is golden brown. 

2-Press coconut mixture firmly on the bottom and sides of a 9-inch pie pan. Let stand at room temperature until cool. 

3-Chill evaporated milk in an ice tray until almost frozen around the edges. 

4-in a 3-quart bowl, soften the gelatin in cold water. Add boiling water and stil until the gelatin is dissolved. Add sugar and lemon juice and stir. 

5-Chill the mixture until it is thick in the refrigerator, but not set. 

6-Whip evaporated milk until stiff. Mix evaporated milk with the thickened gelatin. 

7-Pour lemon-milk mixture into the coconut shell. 

8-Chill the pie in the refrigerator for about 3 hours. 

Source: Rose Pennington – circa 1950s 

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


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Sugar Drop Cookies Recipe by Ruth Paget

Sugar Drop Cookie Recipe by Ruth Paget 

Makes 24 Cookies 

Ingredients: 

-2½ cups flour 

-1 cup sugar 

-2 beaten eggs 

-1 teaspoon almond extract 

-1 cup softened butter 

-1 egg white beaten stiff 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. \

2-Mix flour and sugar together. 

3-Mix eggs and almond extract together. Combine eggs with flour mixture and blend thoroughly. Add in beaten egg white and stir. 

4-Drop cookies using one spoon to scoop and the other to push onto a cookie sheet lined with parchment paper. 

5-Bake for 10 to 12 minutes and cool on a rack. 

Source: Rose Pennington – circa 1950s 

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


Click for Ruth Paget's Books




Stuffed Flank Steak Recipe by Ruth Paget

Stuffed Flank Steak Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-4 tablespoons butter 

-1/2 cup chopped onion 

-3/4 cup chopped celery 

-1/2 cup chopped celery leaves 

-1 (4-ounce) can drained sliced mushrooms 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 teaspoon thyme 

-4 tablespoons chopped parsley 

-2 cups crumbled blue cheese crackers 

-1/4 cup milk 

-1 2-pound flank steak 

-1 cup water 

Steps: 

1-Sauté onions and celery in butter in a sauce pan. Add celery leaves, mushrooms, salt, pepper, thyme, parsley, crumbled blue cheese crackers, and milk. 

2-Pound steak to a ¼-inch thickness. Score one side. Spread sauce on unscored side. Roll and secure with toothpicks or string. 

3-Preheat oven to 425 degrees Fahrenheit. 

4-Brown meat on all sides in fat in a shallow baking pan. Bake for 30 minutes. 

5-Place meat in a covered pan. Lower heat to 350 degrees Fahrenheit. Cook for 1½ to 2 hours or until tender. Slice and serve with pan juices. 

Source: Rose Pennington – circa 1950s 

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


Click for Ruth Paget's Books




Insurance Adjuster Interview by Ruth Paget

Insurance Adjuster Interview by Ruth Paget 

When I started high school, I attended a private Friends School in Detroit (Michigan) to learn about my Quaker ancestors from New Jersey and Pennsylvania. 

The Friends School taught standard high school subjects as well as electives such as non-violence workshop where we read the works of Gandhi and Martin Luther King, non-violent games that promoted happiness for all such as caring for an egg for a week, meditation and journaling for conflict resolution, and the World of Work for vocational training. 

For World of Work, we began our studies by reading Working by Chicago writer Studs Terkel, who interviewed people from all sorts of jobs about job satisfaction and the skills needed to perform them. 

We all took the Myers-Briggs Interest Inventory which tests on which kinds of jobs that are suited for you based on skills and interest. I wanted to be a writer, but my quantitative skills came out first and writing came out second. The best job for me was listed as accountant. I was mortified. However, my Quaker teacher told me, “Just use math when you write.” 

After the Myers-Briggs Interest Inventory, I set up informational interviews. The first one I did was with an insurance adjuster: Mr. H. acts as a liaison between the insurance company and its claimants. He works for xxx, which is an independent insurance adjusting company. Mr. H. settles insurance losses for the company.

He wishes he made more money, but what he receives is fine with him. Mr. H. does not think he would go into another field of work. 

He feels his job is interesting. It is not a get rich scheme. To Mr. H. work should be challenging, rewarding, and something you can get a lot of satisfaction and pride out of. He could have a better paying job, but does not want to sacrifice time with his family. He enjoys working. He likes meeting people everyday, the competition, and the satisfaction of helping people. 

An insurance adjuster position requires a college degree, but most of the training is done on the job. He suggests taking courses in economics and business. 

In his free time, he spends time with friends. He will talk about work, if he is with friends from the office. Aside from that, he talks about sports. Mr. H. likes his boss and thinks that he has his best interest at heart.  

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


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Wednesday, June 21, 2023

Accountant Interview by Ruth Paget

Accountant Interview by Ruth Paget 

When I started high school, I attended a Friends School in Detroit (Michigan) to learn about my Quaker ancestors from New Jersey and Pennsylvania. 

 The Friends School taught standard high school subjects as well as electives such as non-violence workshop where we read the works of Gandhi and Martin Luther King, non-violent games that promoted happiness for everyone such as caring for an egg for a week, meditation and journaling for conflict resolution, and the World of Work for vocational training. 

For World of Work, we began our studies by reading Working by Chicago writer Studs Terkel, who interviewed people from all sorts of jobs about job satisfaction and the skills needed to perform the job. We all took the Myers-Briggs Interest Inventory which tests on which jobs that are suited for you based on skills and interests. I wanted to be a writer, but my quantitative skills came out first and writing came out second. I was mortified! However, my Quaker teacher told me, “Just use math when you write.” 

After the Myers-Briggs Interest Inventory, I set up informational interviews to find out about the world of work. I found some of my write-ups recently and wanted to share what I learned during my teen years, because the jobs still exist with some changes brought about by technology. I had a very good interview with an accountant from Coopers and Lybrand – Certified Public Accountants. This is still a position that exists in the 21st century and might interest readers studying business. I retained my ninth grade English: 

Ms. S. likes her job as an accountant. She has worked at Coopers and Lybrand since last May. She graduated from college in April. She works Monday through Friday. She has been expected to work overtime and accepts that as part of her job. She says 55 hours a week is a lot. 

Ms. S. told me certified public accountants work with facts. They go out and review clients’ systems, document them, and make sure they are functioning as documented by the clients. The accountants perform various tasks to make sure that the clients’ business functions as documented. 

I asked for more details. Ms. S. said accounting is a recording of what is happening at the business. Businesses have cash coming in and goods going out. These activities are recorded. This is where business begins. This is the exchange of goods and services. 

For two years, she was a liberal arts student at the University of Michigan. This course of study consisted of art, history, calculus, chemistry, and French. Then, she applied for business school. At the University of Michigan, you need approximately 21 hours of accounting. 

At UofM, that is 7 classes with 3 credit hours each. These classes involve a wide array of accounting: asset, corporate, cost, and tax. Auditing is included in these classes also. (I though asset accounting sounded interesting, if you got to go through safe deposit boxes.) 

Ms. S. said business law is required to become an accountant. Business law is included on the CPA (Certified Public Accountant) Examination. You must take and pass this examination to be certified. In addition to passing the examination, you must work with a public accounting firm in order to be certified. Business law is essential. An accountant has a legal liability towards the client. There are certain things you can and cannot do. 

Every accountant who comes into the firm must have a college degree. Ms. S. has many bosses. Each time she goes to a different client, she is on a different auditing team. Each new boss evaluates her work in the field. She chose to be an accountant, because she reached a decision point in college where she asked herself, “Do I need a French degree? Do I need a degree in painting? Shouldn’t I develop something practical with my degree?” If she had not become an accountant, she would have looked for a job with languages. Ms. S. noted she would probably still be looking for a job. (Note: 1979 was not the global era.) She has seen many people with anthropology degrees have a hard time finding a job. She said 15,000 people graduate with anthropology degrees and there are 15 job openings.

In business school, there are a few choices of what job you can go Into: 

-Marketing – this is basically salesmanship, but it is not sales work. An example, would be IBM. At IBM, you sell computer systems. They send you through training courses to learn everything about computers. You go through training for 1½ years. You have to be extremely confident, know your stuff, and have a quick memory.

-Retail Sales – sales management 

-Actuarial – I was very interested in this. Their function is very mathematical. They analyze life insurance tables. These tables estimate how long people live on the average and what kinds of risks they are running with different factors in their lives. An example of these factors would be old age and sickness. They also deal with pension plans. Actuarial work is very challenging. 

I asked her to explain the promotion system at Cooper and Lybrand. Promotions occur in January and July. Personnel looks at employee evaluation forms that various supervisors and managers filled out. These people observe your attitude, leadership, maturity, how well you get along with other people, how well you work on teams, technical competence, and assertiveness. Ms. S. explained to me that with 4 or 5 years of experience at Coopers and Lybrand, you were eligible to be a supervisor. 

After the supervisor level comes manager. You need more talents to become a manager. Some people are not born leaders. If you do not attain manager in three tries, that is a subtle clue to look for another firm. Personnel does executive searches to help people find other jobs.

Becoming a partner is an entirely different ballgame. The partners do not have to promote anyone to partner, if they do not want to. A special kind of politics comes into play. If a manager is up for partner twice but does not make it, they should look for another job. 

Night school is discouraged, because employees are expected to work overtime. Courses are offered in the office and self-study materials are available to employees, so that they can keep up with the times. They are expected to read the Wall Street Journal and other magazines dealing with business. Ms. S. said, “Studying for the annual Certified Public Accountant Exam will occupy your time.

Many of the client systems are computerized, so it is wise to know at least one computer language. A group of computer specialists always accompanies the audit team, but if you do not understand how a computer system works, you cannot tell the computer team what results you need. (Note: I first used a desktop Apple computer in my senior year of college.) 

Coopers and Lybrand takes up 3½ floors of the Renaissance Center. I got to go on an office tour. I thoroughly enjoyed learning about accounting. Later in life, I worked for two major accounting firms (EY and Deloitte) in Chicago and Paris using math in my writing. 

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


Click for Ruth Paget's Books