Bagels for Lunch by Ruth Paget

Bagels for Lunch by Ruth Paget 

Delivery has made it possible to avoid the lunch crunch lines I experienced as a young woman when I would wait in lines for sandwiches or cheeseburgers in Paris and Chicago. 

I was in line a few times when people would say at the counter, “I am still deciding” or “What comes on the cheeseburger?” These questions are innocent in and of themselves, but when asked during one-hour or half-hour lunch breaks now, they can create a tense atmosphere. 

I like how Bagel Bakery has reduced lunch line tension by using delivery and reserved take-out tables to reduce the number of people in line. Many people love toasty bagels, but it takes time to toast them correctly.  If you order ahead, you can avoid line rage. 

Some bagels I like from Bagel Bakery can be a little fragrant, making me want to eat them at home like the lox and cream cheese bagel. Lox is cured in salt water and smells briny like the ocean and tastes great. 

I also like authentic West Coast jalapeño-cheddar bagels with creams cheese with hot coffee and cream or a cold Starbucks mocha coffee, which Bagel Bakery sells. 

An office team ordering several bagels at once makes the delivery charge more palatable and gets everyone fed at once. 

A huge added plus is that delivery creates gig jobs that are taxed in California at least. Capturing money from the informal economy adds up and helps drivers pay bills with additional income. 

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

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Denver Omelets in Monterey County California by Ruth Paget

Denver Omelets in Monterey, California by Ruth Paget 

There are not as many Greek diners in Monterey County California where I live now, so I eat what I call Denver omelets at Denny’s. 

My local Denny’s calls their Denver omelets Mile High Omelets. (Denver is called the Mile High City, because it sits about one mile above sea level.) The staff and customers at my local are multicultural and like no-surprises American food just like I do to vary their diet. 

I like the take out and delivery options. Sometimes I just want to eat a Denver omelet while wearing sweatpants as I write, so I do use delivery, which always arrives with warm food. 

The Mile High Omelet at Denny’s, also known as a Denver or Western omelet, is made for people working in thin air at high altitudes. Diners at sea level like I am in Monterey County California know they might get a second meal out of their breakfast order. 

I am usually pretty hungry when I order a Mile High Omelet, which is made with three eggs and filled with ham, sautéed green peppers and onions, and melted Swiss cheese. The traditional side dishes that go with it include bacon, hash browns, and pancakes or toast. I put hot sauce like Cholula or Tabasco on the hash browns for added Vitamin C and sometimes order jalapeño peppers to go with the omelets. 

Denny’s offers a choice between toast and pancakes as a side. Between toast and calcium-rich buttermilk pancakes, I opt for the pancakes. I do not eat Denver omelets everyday, so I consider the pancakes a once-in-awhile dessert. I also tend to make the pancakes a second meal. 

Denny’s makes very good Cobb salads as well, if the Mile High Omelet might be too much to eat for you. 

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

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Guerrero (Mexico) Fare by Ruth Paget

Guerrero (Mexico) Fare by Ruth Paget 

Author Rachel Glueck offers an insider’s view of the Mexican state of Guerrero in her cookbook The Native Mexican Kitchen: A Journey into Cuisine, Culture and Mezcal. Glueck is married to an indigenous Mexican, who leads an Aztec dance troupe and runs a restaurant that serves Mezcal often made by members of his family. 

Guerrero is most famous for its resort city of Acapulco on the Pacific Coast of Mexico that heads south towards Central America. In Glueck’s introductory remarks, she notes that there are 65 indigenous groups in Mexico, that corn is revered for providing sustenance, and that the indigenous milpa cropping system grows beans, squash, chiles, and/or tomatoes together with corn. The milpa crops are all native to Mexico.  

The rest of Guerrero’s cuisine reflects the fusion of Spanish and indigenous foods. Pork and cheese, for instance, are of Spanish origin. The indigenous and Spanish ingredients come together in a dish of Oaxacan origin (Oaxaca is Guerrero’s neighboring state to the south) called a tlayuda, which people in Guerrero also eat. 

The tlayuda resembles a large, crunch tostada, but features asientos de puerco as a spread. Asientos de puerco is the settled fat from frying lard with remaining crunchy bits. I might substitute a salsa verde (green sauce made from Mexican green tomatoes) in place of asiento de puerco as a spread. On top of the tlayuda spread, cooks place refried beans, a shredded meat, lettuce, tomato, avocado, cheese, and salsa. The tlayuda is a filling dish made of simple ingredients that is enhanced with great salsas. 

Marge Poore, who wrote 1,000 Mexican Recipes, says that salsas are the distinguishing feature of Mexican cuisine. Glueck provides recipes for indigenous sauces that probably show up in Acapulco since they go well with fish or pork. Glueck’s sauce recipes are easy to follow and usually follow the pattern of sautéing vegetables, blending the cooked vegetables, putting the vegetables back in a pan to warm them, and stirring in the final ingredients like chunks of mango or pineapple. 

Glueck’s commentary on life in Guerrero often makes you overlook her recipes, but they are excellent and give an introduction to what indigenous food in Mexico is like.  

The following recipes might interest first-time cooks trying Mexican food: 

-peanut salsa made with peanuts, chiles, onions, tomatoes, and garlic cloves 

-salsa de piña made with pineapples for fish and pork 

-salsa de mango made with mangos and a favorite for fish or pork in Acapulco 

-tortilla soup made with chiles, garlic, onion, tomatoes, water or chicken stock, cream, cotija cheese, and avocado with garnishes like cabbage, avocado slices, and tortilla chips 

-pozole rojo soup from Jalisco (a state north of Guerrero) made with chicken breasts or pork leg, white hominy, corn, tomatillos, and chiles 

-esquites – Mexican street corn served with cream, cheese, chile powder, and lime 

-carnitas – Mexican pork belly braised with orange juice. 

 -liver and onions tacos 

The Native American Kitchen by Rachel Glueck has well-written recipes and is a good introduction for cooks who would like to make their first forays into Mexican indigenous cooking. 

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

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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

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Tex-Mex Food is a Community Asset by Ruth Paget

Tex-Mex Food is a Community Asset by Ruth Paget 

Smart Californians know that having a Tex-Mex taquería down the street with from-scratch food at reasonable prices is a community asset. 

That is how I feel about Michael’s Grill and Taquería in Marina, California. My family has been their customer for many years, but I think tourists to the Monterey Peninsula might also like their Tex-Mex food in a place with free parking out of the downtown bustle. 

Some of the dishes tourists might like at Michael’s follow: 

-La Playa Combo (The Beach Combo) with charbroiled shrimp, blackened chicken, a cheese enchilada with red sauce, rice, black beans, and warm flour tortillas 

-Quesadilla with carne asada (grilled think steak) – the steak is an add-on item to the folded-over large tortilla with melted cheese. This is like a grilled cheese sandwich. 

-House burrito – a wet burrito with green tomatillo sauce (Mexican greet tomato sauce) on top of a wrapped tortilla filled with charbroiled shrimp, blackened chicken, and Spanish rice with black beans on the side 

-large tacos with blackened chicken or charbroiled shrimp with chopped lettuce and grated cheese 

-street tacos for smaller appetites 

The ordering is taquería style. You place your order at the counter, pay, and receive a number on a stand to place on your table in the dining room. A server brings your food when it is ready. 

Michael’s is good food, good prices, and good people. 

The regulars know it is great, and first-timers might be pleasantly surprised. 

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

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Tomato-Black Bean Salad Recipe by Ruth Paget

Tomato-Black Bean Salad Recipe by Ruth Paget 

A vegan recipe for winter 

Serves 2 

Ingredients:

-1 (15.5-ounce) can organic black beans, rinsed and drained 

-1 (14.5-ounce) can organic, diced tomatoes with juice 

-2 tablespoons Maille mustard from Dijon 

-1 tablespoon olive oil 

-1 tablespoon red wine vinegar 

-1 teaspoon salt (optional) 

Steps: 

1-Mix the black beans and tomatoes with their juice together. 

2-Mix mustard, olive oil, and red wine vinegar together until they are homogenous. Pour dressing over the black beans and tomatoes and mix salad. 

3-Serve with pita chips or toast points. 

Source: Ruth Paget – Monterey, California 

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

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Cannery Row for New Year's by Ruth Paget

Cannery Row for New Year’s by Ruth Paget 

Our family visits Cannery Row in Monterey, California to honor both John Steinbeck and Ed Ricketts. Steinbeck wrote the book Cannery Row that made the area famous. Ed Ricketts, Steinbeck’s friend and the character “Doc” in Cannery Row, is my fellow alumni from the University of Chicago, who wrote Between Pacific Tides with tide pools as a main character. 

The influence of both writers can be felt at the Chart House Restaurant on Cannery Row, which sits above the ocean with an excellent view of the kelp forest offshore in a dinner-only bar-restaurant, part of the nationwide Landry Restaurant Group. 

As you order your meal, you can watch sea otters twirling in the surf, dolphins diving in arches, white egrets hopping from kelp top to kelp top, black cormorant birds swimming in circles dodging waves, brown pelicans flying in lines and sometimes swooping down to snag a fish, and pudgy, tan-bodied Western gulls flitting about noisy white seagulls. 

It is easy to see why Ed Ricketts wrote about the ecosystem of the Monterey Bay here, and why it is worth reserving a window seat. The tiered seating in the restaurant, though, makes every seat a good one for bird watching. 

On our latest outing to the Chart House to celebrate December birthdays, I ordered kimchi calamari, which comes with a sticky, mayonnaise-like sauce that is not too spicy. My main dish was butterflied and deep-fried coconut-mango shrimp followed by coffee ice cream as dessert made without sugar. My husband Laurent and daughter Florence both ordered Monterey’s famous clam chowder, prime rib, and mango sorbet as dessert. 

Everything tasted great in the packed restaurant, which is a rave review all by itself. (Note – Landry has a loyalty card point program that works at all its restaurants. Ask the waiter about it. You can sign up online.) 

That was the birthday meal celebration. My husband Laurent and I came back for New Year’s Eve. Laurent ordered clam chowder while I had Caesar Salad with shaved Parmesan for starters. For our main dish, we both had broiled sea bas with a lobster Hollandaise sauce followed by Florida’s famous, tangy key lime pie for dessert. 

Our brisk walk in the salty air of Cannery Row from one end to the other took us past the restaurants for kids and teens like Louis Linguine, Gharardelli’s Chocolate Shop, Bubba Gumps, and Lalla Lounge. I am sure the women who worked in the sardine factories that Steinbeck made famous would love it that their grandchildren and great-grandchildren can eat tony restaurants like those in LA or San Francisco on vacation. 

When we reached the Clement Hotel (part of the InterContinental Hotel Group) near the Monterey Bay Aquarium where we were staying, we opened the window in our room and fell asleep to the rhythmic sounds of waves crashing on the shore while Florence and her friends may have been dancing at Sly McFly’s Night Club nearby. 

On New Year’s Day, Laurent and I ate in the hotel’s C Restaurant. The C is reliably great and serves posh kopi luwak coffee from Indonesia (priced accordingly). I could have just drunk that for breakfast, but ordered delicious eggs benedict and fried potatoes to go with it. Laurent ate an all-American breakfast of eggs over easy, bacon, fried potatoes, and rye toast breakfast with his kopi luwak coffee. From our window seat on the ocean, we could see seagulls circling. 

After breakfast, we went to Florence’s suite and drank some sparkling white wine for the New Year from De Tierra Winery in Monterey County. One of her friends proudly works at De Tierra – they are award winners.  

Laurent and I got the car from valet parking and drove home along the coast in Pacific Grove. Pacific Grove was teeming with people on a sunny New Year’s Day with glistening lapis lazuli water. I thought of John Steinbeck and Ed Rickett’s climbing on the rocks there and wading in tide pools looking for cute creatures from the deep. 

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

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