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I always soak the cornmeal either in milk or whatever your recipe calls for, because it seems to soften it somewhat. I sometimes use a can of creamed corn. It makes it creamier than fresh corn.

Go browns, but then again where's the booze? Bloody mary to start, now just shots of vodka and beer to chase.

The salt draws the flavor out, so definitely a necessity. I use quite a bit of fresh herbs (think Simon and Garfunkel!), and a couple whole cloves, and a couple of garlic cloves. I wrap the herbs in a coffee filter and tie with butcher twine. I use the tops of the celery, and wrap those too. It just makes it easier to strain. Carrots and onion, of course. The cooking time is usually four hours, but then I let it cool to room temp so I'm sure it just keeps on cookin'. I always use the whole bird, especially when the all natural is on sale for 99 cents a pound. Cheaper than buying boxed stock.
My problem is getting good bones for beef stock. I have never had a successful beef stock.

I just made a great iced tea with asam and rosemary and sage. yum. In the summer I also add fresh flowers when steeping, and of course mint. One of my favorites hot or cold is lavender. Tarragon is good. Sweet cicely is nice for a mild anise. I like fruit or ginger with green tea.

The possibilities are endless, you just combine a tea you like with any other flavors you like.

And I haven't canned a cow, but I have canned a deer!

I have a drawer full of vintage pretty/sexy aprons that are special to me because they belonged to my mother. She always wore an apron and I have the more contemporary plain bib types that she wore at my house. I rarely even think to put one on. I think I'm a messier eater than cook (big boobs are not always a blessing). ;-D If I recall correctly, back in the 50's she wore one apron to cook and another prettier one to go with her outfit when company came. There are a few holiday specific vintage ones too, but I like the chiffon with ruffles the best. Reminds me of Lucy for some reason. I wear an old tie-dyed long shirt if I'm really worried about ruining my clothes. I also wear it as a night shirt and have worn it over a bathing suit.

I love this way of making slaw.

1/2 cup mayo
2 tablespoons honey
1 tablespoons lime juice
2 teaspoons chopped chipolte pepper in adobo sauce ( the rest can be kept in the frig for a long time)
1 cup shredded white cabbage
1 cup shredded red cabbage
1/4 cup finely chopped red onions
1/4 cup chopped green onions

This can be used with Fish Taco's too. Yumm!

I was at the Lakefront Brewery a few weeks ago...saw rats on the deck...ick!

Thanks for posting this question! I'm actually going to Milwaukee this Friday night for a concert and need a good dinner spot. I might try that Milwaukee-y pizza place! :)

Hillary
Chew on That

I'll second Lakefront Brewery. Fantastic fish fry, and DH loves the beer.