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The geese would love to watch us fall on our butts. Wouldn't they?
The geese would love to watch us fall on our butts. Wouldn't they?

Why can't we skate on the lagoon?

I paddle boated a couple of times on the McKinley Marina lagoon in the summertime, but today I wondered why I can’t skate on it in winter. Any idea?

There are multiple "danger thin ice" signs around the small body of water, but during the dead of winter, certainly it freezes enough to be a safe skating spot, doesn’t it?

I love skating at Red Arrow Park, but for me, the closer I am to the lake the happier I am, in both winter and summer.

So how about letting us lace up and figure eight it on the lagoon? Yes? No? Maybe?

Take the babies to the Art Museum this weekend.
Take the babies to the Art Museum this weekend.

New exhibit teaches architecture to kids

OK, this sounds cool: a new hands-on art exhibit for kids introduces them to architecture by letting them design and build their own structure. My kids and I plan to check this out on Sunday -- and I'll post a full article about it on Monday -- but for now, here are the details in case you want to check it out sooner.

The latest Kohl’s Art Generation exhibit is called "Just the WRIGHT Size: Designing and Building Small Houses" and it’s at the Milwaukee Art Museum starting Saturday, March 12.

It runs through Jan. 2, 2012, and it's in conjunction with the museum's feature exhibit, "Frank Lloyd Wright: Organic Architecture for the 21st Century."

Kids are exposed to Wright’s architecture, see how architects still use his ideas today and are able to build their own little houses. The Kohl’s Art Generation Open Studio is free with admission and available on a drop-in basis during regular museum hours.

What are regular museum hours, you ask? The Milwaukee Art Museum is open Tuesday through Sunday from 10 a.m. to 5 p.m. Thursdays the museum is open until 8 p.m. It's closed on Mondays. 

The Kohl’s Art Generation program, now in its third year, is made possible by a $2.7 million gift from the Kohl's Cares® cause merchandise program, which sells special merchandise and donates 100 percent of the net profit to benefit children's health and education initiatives nationwide.

The Kohl’s Art Generation program provides art education and opportunities for creative expression at a time when visual and performing art resources at schools are stretched.


Armando Zapata, Tequila Ambassador.
Armando Zapata, Tequila Ambassador. (Photo: Royal Bonde-Griggs)
Looks like water, but believe me, it's not.
Looks like water, but believe me, it's not. (Photo: Royal Bonde-Griggs)
There was, however, plenty of water available. The saving grace for me this morning. (Thanks, Cempazuchi waitstaff!)
There was, however, plenty of water available. The saving grace for me this morning. (Thanks, Cempazuchi waitstaff!) (Photo: Royal Bonde-Griggs)
Brooke Sorenson, winner of the OnMilwaukee.com Twitter Ticket Giveaway.
Brooke Sorenson, winner of the OnMilwaukee.com Twitter Ticket Giveaway. (Photo: Royal Bonde-Griggs)
The delicious dinner, drunk with tequila.
The delicious dinner, drunk with tequila. (Photo: Royal Bonde-Griggs)
The entire menu was impressive. Nice work, people.
The entire menu was impressive. Nice work, people. (Photo: Royal Bonde-Griggs)

Sauza tequila dinner offers big taste, tiny hangover

I was a little hesitant about attending a tequila dinner. I admit, tequila and I have a sordid past. It’s not that I don’t like the taste of it, I just don’t like the feeling of bathroom tiling pressed against my cheek. True story; perhaps you’ve been there.

However, nothing about my experience last night made me the least bit ill. (Hooray. And ole!) The Sauza Tequila Dinner was held at the delicious and adorable Cempazuchi, one of my favorite Mexican restaurants in the city.

Armando Zapata, a "Tequila Ambassador" for Beam Global --  yes, that’s the lucky chap’s title --  hosted the event. He did a fab job giving us an overview of tequila’s history and production, fielded questions from the group and then provided multiple shots of tequila for us to pair with our meal. (I think that was my favorite part.)

The menu consisted of multiple appetizers, like tortilla chips with two dipping sauces and amazing guacamole, followed by empanadas and a small spicy salad. Next up was a larger Jicama salad, made with a tangerine tequila dressing.

The entrees were tequila shrimp -- absolutely perfectly sauteed -- and pollo en salsa borracha (chicken in "drunk" salsa) which was extremely tender and flavorful. The lighter and medium tequilas brought out the flavors of both the chicken and shrimp. The meal ended with a Mexican chocolate bread pudding that was made with semi-sweet chocolate and paired nicely with darker tequila.

Under normal circumstances, I probably wouldn’t drink four or five shots of tequila with my dinner, but hey, apparently that’s how you roll at a tequila dinner. And the staff were so quick with the water refills, I actually drank enough water for once and had only a faint trace of a hangover this morning.

Plus, I met some cool people last night, like Brian P. West from Alcoholmanac (who I immediately offended by asking if his publication was still a printed publication -- doh, whoops -- but I think we were OK by the end of the convo o…

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Salvatore's Pizzeria is currently undergoing major renovations.
Salvatore's Pizzeria is currently undergoing major renovations.

Salvatore's coming to Shorewood

Salvatore’s Pizzeria will open in the former Gianelli’s space, 2213 E. Capitol Dr., at some point this spring.

"Hopefully, we'll open by mid-April," says co-owner Joe Vella.

Vella and his brother, Luigi, own Peter Sciortino’s Bakery, 1101 E. Brady St., and the siblings are partnering up once again with Salvatore’s.

Salvatore’s will offer delivery and carry-out service, as well as on-site seating for about 25 people. Along with pizza, the menu will feature pasta, sandwiches, rice balls, sandwiches, beer, wine and more.

Vella says the pizzas will be made with the family’s special crust recipe that’s similar to their bread recipe and will be prepared with traditional toppings.

"We’re going to stick with pepperoni and sausage and olives and black olives. That kind of thing. Nothing too exotic. Nothing with pineapples," he says.