Bourbon & Tunns Tavern

Yesterday was yet another part of my visa application puzzle put in place with a brief appointment for fingerprinting at the application processing center, which was just another name for the Department of Homeland Security in Milwaukee. So, I was dually printed and handed my receipt, all before 11am, and it was off to try to find some place that was open for an early lunch.

We intended to stop at a tapas place my mother had heard about from a friend, but we were disappointed to arrive there and find the door locked, even though their posted hours suggested they should be open. Needless to say, we had to find someplace else, so we drove back to the historic Third Ward neighborhood, parked, and go out to stroll for a block or two.



In all my years in Wisconsin (most of my life) and all the trips I've ever taken down to Milwaukee, I have never been in the Third Ward! It's one of the nicest areas I've been in that city, and I don't know why I didn't stop there sooner. The things that sway us, eh? We found a place just opening up, and were drawn in by the decor, first and foremost, and the lovely pub tables butted up against open air windows. So we could be next to the sun, but not in the sun, and enjoy yummy Arnold Palmers before lunch.



The place was Bourbon and Tunns, an apparently newish/rebranded restaurant with a really sweet interior theme of dark wood, copper tile, exposed brick, and sturdy furniture.



The lunch menu was simple and delicious, and we were starving, so everything looked amazing (and was reasonably priced). I settled on the catfish po'boy (because if I see the word 'po'boy on a menu, I'm not not ordering it), and my mother had the Chattanooga salad. Both were very good, especially with the side of fresh pub chips that were still warm and perfectly seasoned. Alas, their bar area looked really wonderful, but we were a little early for drinks, but it looks like a place worth stopping. As for lunch, we'd definitely do a repeat.



Absolutely gorgeous weather we've had the last couple of days. Summer perfection.

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I've finally got all of my forms filled out and other components collected; all I need to do is send in the visa application! Perhaps all these hoops are designed to be so annoying that you wouldn't even bother if you weren't serious about your trip. ;) Time is a-dwindling.

Days to Edinburgh move-in: 58

Balsamic Vinegar Sauteed Brussels Sprouts

A year ago, if someone had told me I would be eating brussels sprouts (and like them!), let alone buying and preparing them myself, I would have thought, "Crazy! I hate brussels sprouts!"

I really did. And in fact, I still kind of do, except therein lies the rub. I had a memorable experience as a child, during a visit to my aunt and uncle's house, when I was made to sit at the kitchen table until I had eaten all of my brussels sprouts. If I recall, they were steamed. And they were terrible. Steamed brussels sprouts = I can't handle it. Paired with my stubborn streak (my mom's probably thinking, "Just a streak?"), the whole experience turned me adamantly anti-brussels sprouts. But over the last several months, I've taken a liking them roasted and, as I learned, sauteed. Where roasting gives them a crispy texture, browning them on the stovetop brings out a sweet nuttiness, and when paired with vinegar, it's just the kind of lunch that a rainy day calls for.

And so easy!

Balsamic Vinegar Sauteed Brussels Sprouts

Serves 2

16-20 smallish brussels sprouts

2 tsp olive oil, divided

2 tsp balsamic vinegar

pinch kosher salt

pepper to taste

Rinse the brussels sprouts and pat them dry. Chop off the brown ends, peel off outer leaves, and cut in half. Combine brussels sprouts, 1 tsp oil, the balsamic vinegar and the salt, and toss to combine. Heat the other teaspoon of oil in a nonstick pan over medium heat, and add the brussels sprouts mixture. Sautee for 8-10 minutes or until browned, stirring occasionally. Serve immediately.