Tom grew up in Milwaukee, bartended in Wauwatosa in the '70s and moved here in 1984.
Commentary, observations and musings about the outdoors, life in general and maybe Tosa politics and personalities will be the order of the day. He savors a lively debate as much as terrific cooking.
My buddy Braumeister is a national home brewing champion. He traditionally crafts a keg of all malt, refreshing adult beverage for our deer camp every November. He now has undertaken mastering the art of cheese making.
He has become a Cheesemeister.
Here is one of his Brie.
It did not last long when he cut the cheese in the presence of a bunch of hungry fishermen's happy hour recently.
Ordinarily I would not devote precious bandwidth to the subject of highbrow French cheese. However, I want to get this out in the open now so my 80 readers can become acclimated to the idea. Between you and me - this was superior to any run-of-the-mill Brie you can find in the local grocery. Therefore, Brau's Brie will probably be coming to deer camp this fall.
Oh sure- you have poked fun at our gourmet camp cooking.
More than once a handful of you have sneered at our outdoor hot tub.
My business partner has suggested that since her deer camp has only a one-hole outdoor privy that we have been living in the lap of luxury. She thinks we are a collection of lotus-eaters.
My answer? Pish-tosh. The bottom line is we kill more deer. Filling tags and the freezer is what counts.
Just be mindful of the notion that a large wheel of homemade Brie and some exquisitely fine Chardonnay might be found in our camp this fall. So get over it. We're secure enough in our testosterone-infused manliness that we can indulge in some snobbery from time-to-time.
Lawyer says he's drawing the line at kilts.