|Deep Space--underground seating for 11,000|
I spent most of my time attending presentations by other health care institutions, but I had a little time to explore. I love Wisconsin! Everyone is gorgeous and friendly and fit and Swedish, and they say things like "holy smokes" without irony.
|Covered wagon tours of the campus|
|Why not a petting zoo at a health care summit?|
|The Farm campus|
|The dragon conference room|
We stayed in New Glarus, a small town that was a Swiss settlement in the 1840s and retains its Swiss heritage. (The hard liquor for sale at the grocery store added a certain European verisimilitude.) On our last day, I had a free afternoon to explore the town. My favorites were the Swiss bakery and its apple-caramel fritters and the The Bramble Patch where I bought a hand painted platter.
New Glarus is also home to the New Glarus Brewing Company, whose beers are sold only in Wisconsin. I thought I could put a six pack in my checked luggage, but I was told it is illegal to transport it across state lines. I did try some on tap at dinner one night--the "Totally Naked" which is their lightest beer, and very nice, although I'm not much of a beer drinker, so I can't say anything more articulate than that.
Since I couldn't take any with me, I contented myself with this picture. If you want to try the Spotted Cow, you have to visit the Badger State.
We caught an early flight home on Friday and it was nice to have some time to rest before returning to the cubicle, although I was chagrined to discover this morning that I left my favorite lip gloss behind in New Glarus. It was a quiet weekend, but Friday night, I heroically went to Bang and drank the last martini on their menu.
I also cooked Hubbard squash for the first time. I've always been a little intimidated by it, because of that scene in Little House in the Big Woods, when Pa has to split the Hubbard squash with an axe because Ma can't cut it herself. I managed to cut through ours with our biggest chef's knife. Also baked 100% whole wheat bread from a recipe I've been saving since 1996. Those of you who bake know that whole wheat bread can have the texture of gluey sand, and that it's best to cut your whole wheat flour with white. This recipe, which impressed me back in 1996 when I made it the first time, uses only whole wheat flour and its liquid is mostly buttermilk. The texture is tender. Maybe the slight acidity of the buttermilk works some kind of magic?