Thanksgiving and more

This trip started out with two cars headed east. First stop Rochester, at the Honkers Restaurant, across from St. Mary's hospital. Got there a little late for breakfast so lunch was in order. Among the meals were wrap's; quesadillas;  fresh breaded chicken strips – this was probably the best of the meals, would try them or fish next; a hamburger with fresh sour cream, cream cheese and jalapeño peppers, good flavor but over done hamburger;

We arrived in Brookfield and went to dinner at 7. We will try a new place tonight. An Italian restaurant – Louise's (http://www.louiseswisconsin.com/) - in a building with a couple other businesses. You walk into it and have before you the bar. We were set to the left with viewing to the chef's area and open hearth oven. With the drinks came slices of thick crust pizza with some herbs on them, dipping sauce – olive oil and olive oil with balsamic vinegar – plenty for all and more to come. All pasta made in house, A nice menu, a pepperoni pizza - Louise's original pizza - original pizza is made by hand in the Neapolitan style with a medium thin crust  using 100% natural whole milk mozzarella, sauce is made fresh daily from whole Italian pear tomatoes, oregano, and extra virgin olive oil.  with fresh mozzarella cheese; a large piece of lasagna, traditional meat lasagna from Bologna, Italy fresh pasta, Ricotta, Mozzarella and Parmigiano cheeses, pappardelle (wide noodle) with Italian sausage, plum tomatoes and fresh garlic in a tomato cream sauce – great sauce; Calzone pizza dough folded and stuffed with cheeses and other fillings, then baked in a pizza ovens. filled with Mozzarella, Ricotta and Parmesan and one with pepperoni; TORTELLONI VEGETALI handmade Tortelloni filled with fresh seasonal vegetables, Mascarpone, Ricotta and Parmigiano cheese. Served with fresh sautéed spinach and a Parmesan sauce

TRADITIONAL PASTA Our imported traditional pasta is made with Semolina flour and water. The pasta is completely eggless. Good spaghetti and great tasting homemade meatballs;

For Michelle's birthday we went to the Milwaukee Steakhouse on Blue Mound in Brookfield a year old restaurant opened by the chef at Coerper's 5 o'clock restaurant. This one was not in the hood, where Leonard sat in his van and watched your car so it would be there till you returned, not a safe place. It was bought out and about 8 employees have relocated and business looked good.

http://www.brewskissteakhouse.com/homesteakhouse.html

 to start off with we got a loaf of sour dough bread and honey, each a big slab of butter, to start out we ordered French fried onion rings, thick cut, fried just right – moist and tender inside. Accompanying the meal was a relish tray of a couple green onions, three types of peppers, pickle, and a fresh garden tossed salad. The steaks ordered were prime rib, bone-in rib eye and a large 16 ounce filet mignon split for two, potato baked and one rice pilaf, and relish tray. We asked how they got the charred outside to the steaks – a liquid flavoring – cinged to char by a 1,300 degree heat.

To follow was a Alexander, ice cream with mint and drizzled chocolate, but before that she brought out a slice of caramel apple pie with whipped cream.

 Friday night we ate at     what a night. we exited after 2 and a half hours. Waited for everything but the check. That they were fast at.