Coursera Forex Trading Courses posted by Ruth Paget

Forex Trading (Foreign Exchange Trading) courses offered by Coursera.  Information below:

Coursera Forex Trading Courses

Posted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Coursera App Development Courses reposted by Ruth Paget

Coursera App Development Courses that may be of interest:

Coursera App Development Courses

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

AI Courses offered by Coursera reposted by Ruth Paget

AI courses offered by Coursera follow:

AI Courses Offered by Coursera

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Always Great Pizza at Gino's in Salinas, California by Ruth Paget

Always Great Pizza at Gino’s in Salinas, California by Ruth Paget 

My go-to pizza place in Salinas, California is Gino’s located between Wise Music and Nob Hill Supermarket on Main Street (Highway 68). 

For the 4th of July holiday, this is the pizza my daughter Florence Paget and I have been ordering to go along with mangonadas and sundaes from Baskin-Robbins: 

-sweet pepperoni flavored with red pepper that tastes like sweet paprika from Hungary 

-chopped onion that is sweet like Vidalia onions from Georgia 

-beefy-tasting wild mushroom slices that be locally sourced from the mountains around Monterey County 

-melted but not stringy tangy tasting mozzarella di bufala chesse from the Campania region around Naples, Italy 

-sweet tomato-basil sauce to tie everything together 

-firm crust baked to a caramel brown made from 00 pizza flour that was like a soft German pretzel 

Pizza like this one from Gino’s in Salinas, California sets a standard for artisanal pizza.

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

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Hamilton Musical Download for 4th of July posted by Ruth Paget

Hamilton the musical is 4th of July fare!

Hamilton Musical Download Site

Posted by Ruth Paget, author Eating Soup with Chopsticks

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Carnitas Taco Salad at Taquitos in Salinas, California by Ruth Paget

Carnitas Taco Salad at Taquitos in Salinas, California by Ruth Paget 

The rodeo is coming to Salinas, California the second week of July, so my daughter Florence Paget and I went to lunch at Taquitos, which is right across from the Salinas Sports Complex where the rodeo takes place on Main Street. 

I ate a Mexican-American classic taco salad, which came with a choice of proteins. I opted for carnitas, roast pork that is cooked with bitter Seville orange juice and the rinds. The Seville orange juice tenderizes the meat and seems to rid the meat of greasy liquid. 

At Taquitos, they place the carnitas chunks in the bottom of a large salad bowl, spread on a thin layer of refried beans, place a thick layer of crunchy and sliced iceberg lettuce on top of the beans, and finish it off with grated Monterey Jack and cheddar cheese. 

On the very top of the salad, Taquitos uses sour cream, juicy chopped tomatoes, and guacamole salad as dressings. The guacamole is also a salad made with chopped onion, chopped tomato, chopped cilantro, and lime juice. Crispy, homemade tortilla chips were stuck in the various sauces. I have to admit, I love guacamole salad dressing.

I ate a third of the salad and made two more meals out of the leftovers at home. 

Diners who like roast pork might enjoy carnitas in this salad or alone as a tasty introduction to Hispanic cuisine. 

(Note: Taquitos is open for breakfast, lunch, and supper.)

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

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Vegetable Simple Reviewed by Ruth Paget

Vegetable Simple Reviewed by Ruth Paget 

Michelin star chef Eric Ripert writes in his introduction to Vegetable Simple that vegetables have become more important to him for three main reasons: 

-he eats more vegetables as he has aged 

-he serves vegetable buffet dinners to his friends for entertaining on weekends 

-he opened a wine bar with a vegetable-centered menu next to his Michelin-starred restaurant 

All of these reasons prompted me to carefully read the easy if you have great vegetables recipes to put together a French buffet dinner: 

Most of the following dishes can be made ahead of time and served cold or room temperature with the exception of the baked mushrooms, which can be placed in the oven as guests arrive: 

-sweet pea soup – made with frozen peas that are boiled in water and blended till smooth with crème fraîche and mint added just before serving. Ripert serves this soup hot, but in the summer I would chill it in the blender and pour it in champagne flutes to set the tone for the vegetable lunch. 

-endive blue cheese salad – the leaves of bitter endive are set out spoke fashion for this dish with a blue cheese-cream dressing place in the center of the leaves in the middle of the spoke 

-grated carrot salad – so simple, so good for your eyes with the Vitamin A in the carrots that is good for the eyes.  So easy to dress with salt, pepper, lemon juice, and olive oil. 

-cold basil past salad – a “sauce” of grated fresh basil, garlic, grated Parmesan, olive oil, and pepper fragrantly coat linguine pasta that is preferably made from semolina flour from durum wheat for its protein content 

-baked cremini mushrooms made with the butter used for snails – butter, parsley, and garlic 

-tomato “croquet sel” – fresh tomato halves sprinkled with sea salt and pepper and drizzled with olive oil 

-melon balls “au porto” – If you do not have a melon baller, cut cantaloupe into fourths and scoop out the seeds. Place about 2 tablespoons of Portuguese porto in the cavity of the melon. Eat with a spoon to scoop up all the porto. 

This French vegetable buffet is very doable at home with a little planning and well-suited for American potluck lunches where everyone brings a dish to share. 

I like these recipes, because I live in an agricultural community that grows all organic produce (Salinas, California and its surrounding region of Monterey County). 

I also love Vegetable Simple by Eric Ripert for its recipes from many cultures that young people might enjoy making on their days off for international flair on a budget. 

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

Click for Ruth Paget's Books