State Rep. Mike Endsley will not seek re-election
State Rep. Mike Endsley, R-Sheboygan, announced in a statement Friday he will not seek re-election to represent the 26th Assembly District.
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State Rep. Mike Endsley, R-Sheboygan, announced in a statement Friday he will not seek re-election to represent the 26th Assembly District.
Madison’s Equal Opportunities Commission discussed the proposed homeless protected class ordinance at a meeting Thursday to evaluate the necessity of the resolution.
At a press conference Wednesday regarding Madison’s 2013 capital budget, Mayor Paul Soglin discussed a request he made in July that all city department heads present an operating budget with a five percent reduction in spending.
Following her release from federal custody Tuesday, third-year UW-Madison pharmacy student Tope Awe will be able to return to campus within the next few days.
My roommates often joke that I present cooking as a sort of fix-all for life's small problems: ""Failing O-chem? Why not cook up a pot of grandma's famous spaghetti?"" Or, ""Sprained ankle? A spicy bowl of coconut curry should do the trick."" And they're most definitely right. As a long-awaited spring break approaches, I must once again take the opportunity to illustrate the ameliorative powers of food.
Fish from a can. Edible? Sure. Glamorous? No. A surprisingly scrumptious quick fix on a busy school night? Absolutely—if prepared properly.
Snow? Is that snow I see?! You know, that wonderful alabaster fluff that replaces the miserable gray rain?
""Hey Alec,"" Yeah? ""can you teach me how to Bucky?"" Um... nah, but I can teach you how to tailgate!
Do you find yourself purposefully and frequently rushing up from your desk to use the bathroom, unabashedly scoffing through boxes upon boxes of Cheez-its, and compulsively checking Facebook into the wee hours of the night? Oh, that's right, you have midterms on the way and you're procrastinating. Well, if you can't beat ‘em, join ‘em, eh?
An old Polish proverb proclaims, ""Fish, to taste right, must swim three times—in water, in butter and in wine.""
Before I delve into the details of this week's ""What's in the Fridge,"" I have to admit the bounty of fresh ingredients employed therein may not have actually occupied my fridge before the filming. That said, a trip to your local grocer should prove more than sufficient to pile a platter high with Mediterranean-style salmon, tangy orzo pasta salad and crispy grilled asparagus. Inspired by a handful of stereotypically Mediterranean ingredients—balsamic vinegar, olive oil, basil and capers—I began by drawing a zesty bath for a slab of wild Alaskan sockeye salmon. Adhering loosely to the Mediterranean theme, the savor of fresh basil, sweetness of dried cranberries and smokiness of toasted almonds forged the way as they subsequently melded into a tantalizing pasta salad. Tender asparagus—dipped in rich butter and dusted with fragrant pepper—rounded off this trio of culinary grandeur, dancing their way across the sizzling grill as they enjoyed their moment in the spotlight. Pair this creation with a chilled glass of chardonnay and, well, Opa!
Spring means one thing: Grilled Tacos
With the recent surge in popularity of heat-and-serve meals and premixed seasoning packets, many who cook simply never learn how to flavor their culinary creations. What were once common natural ingredients have given way to chemicals such as monosodium glutamate, maltodextrin and yellow #5, which now contaminate the majority of boxed meals that crowd the shelves of local supermarkets. To a discriminating diner, these seasonings add little in the way of palatal satisfaction and present few, if any, health benefits. Therefore, it may be a good idea to avoid any food product that comes pre-seasoned in favor of a few bunches of herbs and jars of dried spices on your next trip to the grocery store.
During the past few episodes of ""What's in the Fridge"" embarked on a culinary journey across sunny, southern Italy and windswept, western France, so I decided to bring my recipes for this week a little closer to home. Combining Wisconsin's three favorite food groups —beef, cheese and beer—I crafted a rather elegant sandwich.
Crêpes: For the enthusiastic diner, the thought alone induces a Pavlovian-esque salivation, but for most who have considered cooking them, crêpes conjure up images of burned batter and battered egos—a fruitless foray into a French cuisine shrouded in mystery. Nonetheless, while brainstorming ideas for this week's episode of ""What's in the Fridge,"" I decided that demonstrating a crêpe recipe (along with the appropriate fillings and side dishes) might provide some motivation to, some small confidence booster for those who have forever feared to try to cook like the French. Sticking to the true French tradition, I started off with a pound of butter, some quality vin blanc, and a fridge full of FRESH ingredients. After much experimentation (most of which occurred on camera), I wound up with a savory serviette piled high with shrimp and portabella stuffed dinner crêpes, a brown- sugar glazed vegetable sauté, and an assortment of god-sent, chocolate-laden dessert crêpes. Bonne chance!
Whatch the video here.