If you've ever been to The Wise inside Hotel Red, chances are you've been there for Badger Saturday. Well, the folks at the restaurant hope you'll change your mind and go there for an evening out instead.
Hopefully you caught The Wise on News 3 This Morning!
A friend of mine from Korea camp just posted on Facebook: "Just had a lady follow me out into a parking lot saying "Ni Hao" and asking me if she was pronouncing it correctly."
I suppose one could make the argument that all of our roots come from China but that's not really the point. Growing up, no one had any idea that being Korean did not mean being Chinese.
CASE IN POINT: It happens everywhere.
Growing up in rural Missouri, we had to watch out for combines and tractors on the backroads. We also had to watch out for deer, bunnies, chickens and more.
I have hit a lot more animals than I care to remember but it's because my dad told me never to swerve and cause a crash. Of course, it's hard to follow that rule. However, my husband and I had to when we quickly approached a dead deer in the middle of the interstate last winter. It was pretty brutal.
GRAPHIC: Oh dear, we hit a deer
And that's what people should have done when a mama duck and her babies tried to cross a Minnesota interstate -- but am I wrong to admit that I'm really glad they didn't do what they were supposed to?
I learned yesterday that today is National Macaroni and Cheese Day. I realize there's a day for everything but this is pretty special.
Recently, I worked on a Madison Magazine Sip and Savor article at MACS in Sun Prairie -- it is highly recommended, especially for your pals coming in from out of state. My mom and my BFF loved the ones in the Dells when they came to visit in March.
A fan favorite in my little circle is the loaded baked potato. At first I thought it sounded too carb-y but it was really delicious.
I also love the decor. The shop is owned by Nick and Jackie Morse... and Jackie used her interior design background to bring a slice of Wisconsin life into the place. It's all in the details!
Of course, I'm being facetious.
Many moons ago when I worked as an impressionable 20-something reporter, one of our main anchors told us he thought women shouldn't be on television after the age of 30. The comment stemmed from a discussion on our appearances, and the gist was that the looks of an aging woman can lead to a distracting presentation which can take away from the actual story.
As I've aged, I've gone back to that incident in my mind. Over the years, I've ramped up my skin care regimen, gone on extreme diets, gotten rid of my gray hair and used fake eyelashes to fill in the ones that have naturally fallen out.
But recently, I've been thinking... why are we so hard on ourselves? And why do we let others be so harsh to us? This is not a new argument, in fact, we see a plethora of women striking back to the fat shamers and the internet trolls... and even the media folks who can't seem to ask an woman celebrity more than "who are you wearing?"
You don't have to be on television to know it's tough to own lady parts.
Recently, many of you came to my aid because someone on Facebook wrote that it looked as if I had gained weight. My first instinct was to respond with:
"Yes, I've gained a few cheese curds."
"Nope, always chubby."
Instead, I went this way--
My husband gave me a significant eye roll when I told him that I responded.
He hates it when I respond to some comments but I always feel the need to let people to know 1) I'm here and 2) I care. That is what makes interaction so amazing at times. Anyone can post something but do they respond? I have made "access" my calling card.
However, the truth is, I have gained a little weight. It started when I first moved to Wisconsin and discovered what it's like to live in a true foodie city. But also, I started taking fertility drugs a few months ago and that changed my body and spirit. Over the winter, I became depressed over "failing" to get pregnant, I strongly disliked maneuvering in cold weather and I grew tired of the long commute. Turning 36 this fall and inheriting "Korean fat genes" doesn't help either.
I don't have to explain this to anyone but I just wanted to put it out there. I'm an aging woman.
Interestingly enough, it happens to all of us women in the newsroom (and it's happened to several of my former female co-workers in other newsrooms across the US.) Just look at a recent letter my colleague Charlotte received after raising awareness of breast cancer screenings:
Occasionally, we get intense voice mails as well. This "guy" calls me and several of my peers:
In the past, I remember a viewer calling in to complain about me covering a Memorial Day service. "Get the damn Jap off the air--it's disrespectful for our veterans!" By the way, I'm Korean-born, American-raised and thankful to all our veterans.
Eric Franke even jokes with me that it's tough to be a woman in a newsroom. The women regularly receive comments about their clothing, their hair, their weight (A reporter in our newsroom got asked if she was pregnant!)
So, just stop. If you haven't learned by now, don't ask anyone EVER if they're pregnant.
The one thing I wanted to say - that you've heard before - is be kind. Be great to women. And be great women. If it's not uplifting us as human beings, then maybe it shouldn't be shared in such rapid fire.
By the way, I'm not sure if that news anchor ever changed his mind about aging women. I certainly hope he did... since he ended up marrying one. Nonetheless, I think it's time, after all these years, to leave that moment behind. I do think we need to be kinder to each other but I also feel like we have to push ourselves forward...woman-to-woman, I hope you'll heed this friendly advice I also got on Facebook:
Just got a couple of pictures from the folks at the East Madison Community Center's volunteer dinner. I had the opportunity to meet so many wonderfully awesome young and seasoned volunteers. it always touches my heart when we see people give back and make an impact in their community. And I'm a proud east sider!!
I loved filling in on the morning show with Haddie and Dannika all week. Charlotte is back next week and I go back to anchoring evenings. OH AND IT'S HADDIE'S BIRTHDAY!!!
First of all, let's talk about this flambe!
Sur la Table is new to Hilldale so I was thrilled to get into a recent class. I opted for the sizzling summer grilling class since my husband and I love to grill in the summer. The funny thing is that I can honestly say we're not really great at grilling. I mean, we're okay, but I tend to either cook my salmon to rubber or take it off the grill raw. My steaks are a little better. Everything else is OK.
We went on Father's Day and had the luxury of being the only ones in the class, though they can hold around 15 people. Our chef for the evening was Christopher Berns, someone who is well-known in the Madison College culinary program. He was fantastic! Jim really enjoyed listening and talking with him.
And, if you follow us, you may remember another Sur La Table instructor, Punky Eagan. She is a fierce baker in Madison and now that she's retired, she's teaching the rest of us!
Here's what we made:
First of all, let's talk about the pea puree. It was amazing. As a kid, I used to gag on peas. My mom would make me eat five for dinner and I would drop three to the floor before I got to the table. So, I was a little nervous about a spread with peas as the main ingredient. It turned out to be my favorite thing! Can't talk about what an awesome surprise this was for me.
The potato salad was also an incredible surprise. Trust me, I've made lots of potato salads before but it makes a world of difference when you use creme fraiche. I don't have the best pictuer here, but it was so light and hearty at the same time. Chris said we might have a hard time finding creme fraiche but it's worth the hunt. Also, you can make it. By the way, I tried to find it at Hyvee to no avail. So, I'll keep you posted.
Also, we boiled the potatoes and then grilled them. Makes a world of difference.
The pork skewers were delicious but the Romesco sauce gave it an extra punch. Not much to say here other than I loved it. Romesco sauce is mix of a few things like tomatoes, garlic, almonds, country bread, roasted red peppers and olive oil -- short version: pop in the oven, mix in a mixer.
We ended the night with bananas foster. And yes, that is a whole stick of butter.
As many of you know, I can't have lactose without essentially ending up in a lot of pain, so I had a few bites of it and let my sweet-toothed husband finish the job. I don't think he minded.
We had such a great experience in the class. My husband always says he wouldn't mind cooking if he knew how to do it... so I thought the grilling class worked out really well for us. My only wish is that we took home all the leftovers! LOL
Thanks to Chris and the folks at Sur la Table. We really had a great time and will be back! Hopefully we'll take a class with Punky!
Cast Iron Bananas Foster
4 scoops good quality vanilla ice cream
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
4 bananas, peeled, sliced
1/4 cup dark rum
In a medium cast iron skilled, combine sugar, butter, cinnamon and salt. Place over medium-low heat or the coolest area of the grill and cook. Stir constantly until sugar dissolves.
Increase heat to medium-high and add sliced bananas, stirring constantly and spooning butter mixture over fruit until they soften and begin to brown, about 3 to 4 minutes. Remove skillet from heat and carefully pour rum over the bananas.
To flambe the bananas: Return pan to medium heat. Carefully tilt the pan slightly away from you to ignite the rum or use a stick lighter to light the rum. When the flames subside, lift the bananas out of the pan and divide over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
I swear, everytime I make this, people go insane. I wish I could take credit for it, but a little, old Korean lady gave the recipe to me years ago.
I actually had all of these recipes on this blog but when I searched for it, I couldn't find it. So after a recent Periscope convo, I thought I'd put it up again for the folks who want to make it!
It's basically the recipe for bulgogi (bull-go-gee)--a Korean favorite. I just call it Korean BBQ to avoid any kind of awkwardness.
1 1/2 pounds beef tenderloin
4 T soy sauce
3 T sugar
5 T green onion or leek
1 T minced garlic
2 T sesame oil
2 T toasted, crushed sesame seed (optional)
2 T rice wine or cooking sherry (optional)
1/4 teaspoon black pepper
Slice the tenderloin in tiny shreds. (You can freeze it for a while and then it cuts better.) Mix thoroughly with all the ingredients listed above. Let marinate for a while (up to a day if you'd like, but sometimes I've done it for 30 minutes.)
Broil the beef mixture over a charcoal fire or pan fry quickly until browned.
**Also, you don't have to use beef tenderloin, but if you use a tougher meat, tenderize it with a mallet or something.** You can also go to the Korean market on Glenstone or Campbell and ask for "kalbi"--basically short ribs. That way you don't have to do any cutting.