Hulu.com -- This site, which was recommended by OnMilwaukee.com contributor Kevin Brandt of the "Dave and Carole" morning show on WKLH (96.5 FM), is perfect for people who can't find enough videos to watch (waste employers' time) on YouTube. The site features movies, full TV episodes (love the "Welcome Back, Kotter") and numerous other diversions, all free but supported by advertising. Unlike all those things they told us were coming years ago -- the Metric system and a tidal wave of soccer popularity -- the melding of TV and Internet seems like an unstoppable force. --Drew Olson
Calderone Club pizza -- The Fazzari family owns three Calderone Club restaurants in the Milwaukee area, and the Calderone Pub near the Bradley Center. Its pizza, in my humble opinion, is the best in the city. We frequent the Downtown spot, 842 N. Old World 3rd St., but the locations in Mequon, 7602 W Mequon Rd. and 8001 N. Port Washington Rd., also offer great pizza. Crispy crust with light olive oil, fresh mushrooms (Chef Gino Fazzari tells me they are "never canned"), real Italian cheeses and other fresh toppings blend on top of a light, family recipe sauce that's tangy and always just right. Dine in or carryout, I've never had a bad pie from Calderone Club. And, the service is always friendly. Calderone Club is open for lunch weekdays from 11 a.m. to 3 p.m. and then for dinner at 5 p.m. They close at 11 p.m. Monday-Thursday and Friday and Saturday at midnight, and are open 5-9 p.m. Sundays. The bar remains open until bar time most nights. Stop in, order a pizza and enjoy. -- Jeff Sherman
The Domes -- Of course, it hardly needs saying, but the Domes are cool and they're fun. Now that I have a kid, I go there more in a month than I did in the 20 years before I was a parent. There's no denying that the Domes crowd is usually under-10 or over-65, but that's no reason not to enjoy the birds circling at top speed in the arid dome or the bunches of bananas growing in what I call the "damp dome." The exhibition dome is a wild card. Sometimes, this changing dome is cool, like when the big model railroads take over and other times, it's aimed more at my grandma than me, but I understand why (see previous). If you want to get in free, go on Mondays, if you're a Milwaukee County resident. If you want to avoid huge crowds, avoid Mondays. --Bobby Tanzilo
Backing up your hard drive -- Everybody knows to do it, but when was the last time you did? Not a lesson you want to learn the hard way. --OMC
Mason Street Grill "Chopped Salad" -- If he were alive today, Grandpa just might hit me on the head for ordering a salad that cost $12.75. But, the grilled steak chopped salad I had as a lunch entrée at MSG was delicious. The place, located in the venerable Pfister Hotel, is known for steak; so, it's no surprise that the meat was tender and flavorful, but the salad -- which contained boiled egg, tomato and was topped with a savory mustard-tinged flavor -- was a great way to eat a generous amount of food without needing to curl up with a blanket and a pillow for the rest of the afternoon. You can get this salad without meat ($10.75), with grilled chicken and avocado ($12.50) with steak or grilled salmon ($12.75) or with grilled shrimp ($13.75). --D.O.
Homemade pad Thai -- My general cooking rule of thumb usually revolves around, "the spicier, the better," so when I came across a recipe for pad Thai, I decided that I had more than enough crushed red pepper flakes on hand for the task. This classic dish lends itself well to substitutions, which was nice since I don't eat meat (I used extra firm tofu) and couldn't find agave nectar to save my life (I used mango nectar, which is everywhere.) This recipe takes about half an hour tops and serves four people. Enjoy!
8 oz. rice noodles (1/4 inch wide)
3 T soy sauce
1 T fresh lemon juice
1 T agave nectar
1/2 tsp. red pepper flakes (optional)
2 T expeller pressed peanut oil
2 T minced garlic
8 oz. Oriental-style baked tofu, cut into 1/4 inch slices
4 scallions, sliced into 1-in. pieces
1 C mung bean sprouts
1/2 C chopped cilantro
1/2 C finely chopped dry-roasted peanuts
1 lemon, cut into wedges
Place rice noodles in bowl and add enough cold water to cover. Soak for 45 minutes. Drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about one minute. Drain. In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside. In large skillet, heat oil over medium-high heat. Add garlic to skillet and cook until fragrant, about 30 seconds. Add tofu and scallions, and cook three minutes or until scallions are tender and bright green. Add noodles, bean sprouts, and soy sauce mixture. Gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges. -- Julie Lawrence
Calling people out when they use the word "obviously" -- The word "obviously" is right behind the phrase "it is what it is" in the race for America's most overused and practically meaningless space-filler in a sentence. Listen closely today as you talk to people; observe how many use "obviously" over and over. Is it that really that "obvious?" To whom? You, my mom, the general public? Chances are, whatever the topic may be, it's not really "obvious." So, I recommend, simply calling people on their overuse of this word. When you hear it, say "excuse me, it's not that obvious to me?" It's great fun and an easy way to stop the "obviously" madness. Now, don't even get me started on "it is what it is..." Truly. --J.S.
