Monthly Archives: February 2013

We Made a Homebrew: A Pictorial

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With a bottle opener grasped firmly in one hand and a cold, label-less bottle cradled in the other, I’d never been so nervous to open a beer.

The beer I was holding was technically about two months in the making, really though, it had been more than a year since Dad had bought the supplies we’d need to brew a batch of our own craft beer.

Surrounded by friends and family, I opened the bottle and poured the amber liquid into a pint glass. Once six glasses were poured, and the foam died down, we lifted them high, clinked them together, and I thought …

What if it was undrinkable? All that time, money and effort–would we just end up pouring it down the drain?

I brought the glass to my lips … Continue reading

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M is for Meritage

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Cindi described her aspirations for Meritage, and expensive meals in general, in what will heretofore be known as “The Cindi Principle”:

When I spend a lot of money at a restaurant, I want to feel like I would be satisfied if it were my last meal. It’s dramatic but its the truth.

It’s a tremendous point and, as I reviewed the online menu for Meritage (Cindi’s pick), I hoped it would live up to The Cindi Principle. The girls decided that we would dress up for our dinner at this American fine-dining establishment.

Continue reading

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Chilling at the 7th Annual Milwaukee Chili Bowl

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If you’re like me, you love chili.

And if you love chili, then the Milwaukee Chili Bowl should be your mecca. 40+ area restaurants putting their best bowl forward in the effort to secure the prestigious Golden Ladle award.

On the last Sunday in January (the Chili Bowl is always the Sunday before Super Bowl Sunday), Michelle and I headed to Potawatomi for the event, to a giant ballroom I’d never been in before. Tickets for the event were $15 per person. I lucked out and won my tickets from @MKEfoodies! Each ticket grants admission, tickets for eight samples and a ballot for best chili. Thankfully, I knew from prior experience that this meant you had to study the chili offerings wisely (I like to pick a mix of traditional and unique) and that you would go home full. Continue reading

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