Because you can't just eat the entire vacation:

We ate a lot on our vacation. We ate and ate and ate. But even we need a break sometimes. When we were planning our vacation, David tasked me with the specific request to find things to do that were not edible or imbibe-able. Louisville has a lot to offer, and with a little research, I had a list drawn up of places for us to go where we wouldn't be stuffing our faces. You'll see plenty of food in the posts to come, I promise. But in case you are in the same boat in Louisville, this post might help you out.

We stayed in the 21C Hotel in the CBD downtown, which was an experience in itself. The hotel is also an art museum, featuring mixed media, photographs, sculpture, paintings and many other exhibits that is free and open to the public. We spend a good amount of time wandering around there and moving the large red plastic penguins around the hotel.

Around the corner from 21C is Louisville Glassworks, a studio that offers classes, and also the less intensive "walk in workshop" where you can create a variety of fused glass projects. I liked the studio--the staff showed you the materials, answered your questions, but otherwise left you alone to work. David and I worked together to make a fused glass plate, and I made a few pendants with dichroic glass. Once fired, Glassworks will ship your work to you in a large box with lots of bubble wrap to keep it safe.

We visited the Science Center, across the street from our hotel. This would be a great place to take little kids. There were lots of parents and children running around there. I instructed David to touch as little as possible. We were not getting sick on vacation.

I did not know that.

And yes, there is the Muhammad Ali center, and the Louisville slugger museum. We waved at those as we passed them by. David and I have a crippling lack of interest in sports. It's why we always lose at trivia.

We made a point to visit Churchill downs and the Kentucky derby museum on Friday to see the 2010 Clark Handicap, a grade 1 stakes race.

I was a bit of a horse nut when I was younger, and I still am. There are no pictures of the derby museum because I was too busy excitedly dragging David from exhibit to exhibit.

We made sure to get plenty of pictures the races. We had placed our bets on the entrants in the Clark earlier in the afternoon. David bet on a long shot, Giant Oak, because he liked the name. I thought I had it all figured out. I had done my research. I even went so far as to bet it all on my favorite to win.

The dapple gray rabbit ran away with the start...

but the chestnut bay finished lengths ahead.

Imagine my surprise when David's horse came in second, and later winning by a technicality due to the "winner", Successful Dan (the favorite, odds wise) getting all handsy in the home stretch and being disqualified.

Giant Oak, # 4, started in the back of the pack

It's a duel down the stretch!

Congratulations on your victory by disqualification, David

OK, fine. Maybe there was a teeny, tiny bit of imbibing

Hot Doggin’ It:

A few months ago, David trekked out to a suburb of Chicago for a work expedition. When he returned from the windy city, he chronicled his adventures for me--and told me of the strange beefy beast that is the Chicago style hot dog.

“At first I didn’t understand it.” He said, after a detailed break down of the hot dog’s components. “It’s like someone tripped and dropped an entire salad on a perfectly good hot dog. But it’s actually really good. And nearly impossible to eat neatly.”

A Chicago style hot dog must have all these items on it, or it loses points:

It must start with a all beef frank, from Chicago, usually Vienna. It must have diced white onion, sweet pickled relish that’s usually bright green, mustard, a dill pickle spear, 2 little sport peppers, 2 tomato wedges, and a teeny bit of celery salt. And it must be on a poppy seed bun.

Also, do not forget. No Ketchup allowed. They’re serious about this.

It was around that time that I learned of Hot Doggin’ It, a restaurant specializing in authentic Chicago style hot dogs located in Symmes township. I was very curious about what David had encountered on his trip, so we visited a few months ago and met Ava and David Baldwin, the owners. We stopped in for lunch, chatted with owners a bit, and had a great time.

HDI’s location is a little tricky to find, it’s on the backside of one of the shopping centers on Montgomery road. After our second visit this Sunday, we feel justified saying it is definitely a hidden gem. A delicious gem covered in melty, golden cheese sauce.

moar cheese please

Chicago style hot dogs are very good, though messy, and the variety of condiments do compliment each other very well. In the same way that some people will never "get" Cincinnati style chili, I'm sure some people will never "get" the Chicago style hot dog. That said, I was pleasantly surprised. I opted to get a chili cheese dog with Vienna chili, while David ordered the Chicago style hot dog, which he shared with me.

I assure you, my hot dog is under there...somewhere

Considering my love of spicy things, we also tried some hot giardiniera. It has quite a kick.

We spoke to Ava in a little bit more detail this time, after she was done taking care of her regulars. As I walked up to the counter to get my free ice cream (twist, which I think is superior to chocolate or vanilla alone, with sprinkles) I heard Ava call out after a departing patron,“Give that baby a kiss for me!” We heard several people arrive and order their “usual.” and I also watched Ava and David interact with a native Chicago couple and their young boy.

Sometimes actions speak a lot louder than words, and you can tell that Ava and her husband really care. HDI won best hot dog last year from Cincinnati Magazine, and this year, were also part of the Best of the Best, serving up hot dogs at Cincinnati Magazine’s “Best of the City” party. “I think we served over 400 hot dogs.” Ava recalled. “People kept coming back for more!”

There is a map on the wall with pins representing native Chicagoans who have visited and the neighborhoods they came from. I overheard Ava taking down the family from Chicago’s address to add to the map.

It’s a bit of a drive from downtown for us, but our trips to Hot Doggin’ It have been worth it. The service is great, and Ava and David are passionate about their business; serving authentic, delicious hot dogs, and befriending their customers. They are, simply put, good people, making good food. And Ava sports some awesome, classy and sparkly eye glasses. I asked to take her picture, but that will have to wait until our next visit.

Capriole Cheese:

One of the top priorities on my list of places to visit on vacation last week was Capriole.

It's no secret I have a cheese problem.

I've been known to plan entire shopping trips around what types of cheese I can get at what store. I've purchased and eaten an entire 3 lb half wheel of Cypress Grove's Midnight Moon aged goat gouda. I've thrown a cheese party. There is one drawer in our fridge perpetually reserved for cheese. And with Capriole, a maker of one of the top goat cheeses in the country, a mere 30 minutes away from our hotel in Louisville, a trip out to the farm was a given.

We didn't get to see much of the farm or the goats--it was a cold, rainy and dreary day on our visit. In the spring, the farm holds open houses, which I'd love to attend and we'll probably go back for.

We drove out through the rolling hills of Indiana, down a narrow road and finally made it to a long gravel driveway, with a sign simply stating "CAPRIOLE". The drive was wide enough for only one car, and wound through the woods to the farm where Judy Schad, the co-owner of Capriole, keeps her 400 goat herd. She's been making tangy, creamy goat cheese for over 25 years.

David peered down the drive and gave me a look of annoyance. I knew he was thinking of his new car's 18" Pirelli P Zero rims. "I'm sorry about the path!" I pled. "I didn't know there would be a gravel path." Grudgingly, he started driving through the woods.

We walked into the steamy farm store, where we could see staff moving about in the back room, washing down the kitchen after a long day of cheese making. We rang the goat bells for service and tried some of the cheeses that were available for purchase. As I watched the staff in the back, I noticed that one of them looked familiar.

It wasn't her face that tipped me off at first. It was the fact that though she was wearing gloves, a plastic apron, and dampened work clothes as she power washed a stainless steel sink, Judy was also sporting a large pearl choker. "David." I whispered. "There she is!"

As we were sampling various cheeses, she passed by us carrying a large cardboard box. "Great weather out there, isn't it?" She said, referring to the gloomy afternoon.

I tried to say something, but couldn't figure out what I wanted to say. I was in the presence of someone that I truly admired and never thought I'd meet--a determined lady who has worked extremely hard for many years and makes great cheese that's sold and enjoyed all over the country, co-manages a successful company, and was whimsical enough to wear pearls while cheese making.

So I settled for just smiling at her like an idiot instead.

And just like that, she was gone. "Well, excuse me. I have to go cook!"

She hustled past us with the box, presumably to the house across the drive. It was all I could do not to follow her out the door like a stray puppy, asking if I could stay at the farm as a cheese-making apprentice.

I know my reaction may seem odd to some of you that are not really into cheese, but hey--you've got your rock stars, and I've got mine.

David and I bought a lot of cheese: Sofia; a creamy cheese marbled with vegetable ash, Julianna, and aged raw milk cheese with herb rind; O' Banon, a milder cheese wrapped in bourbon soaked chestnut leaves; as well as two layered tortas, a caliente torta with herbs, and a bourbon chocolate torta with cocoa and bourbon soaked raisins (both aptly named fromage a trois). We took our haul back to our hotel and stashed in the mini fridge we had asked them to put in our room for cheese storage purposes.

Capriole cheese is available in many stores in the tri state, including Jungle Jim's gigantic cheese section. Whole Foods always has the plain goat cheese, Party source has some on occasion, and the Remke in Hyde Park Plaza has recently stepped up their game--I saw Sofia, Julianna, Pipers Pyramid and the Tortas there on Sunday.

Homemade Stock and Carnaroli Risotto:

"Paper jam?!? Why does it say paper jam when there is no paper jam!?" I exclaimed.

I was working at my law firm late, attempting to prepare a package of pleadings to send for filing. And at that very moment, I was just about ready to take off my shiny black pump and start wailing on what I am sure is a very expensive -- yet incredibly fussy -- copier.

I'd already taken the thing apart twice and extracted one crumpled piece of paper from it. Now I had opened it back up and, as far as I could peer into its gaping, mechanical maw, I didn't see any more paper. I put it back together and attempted to copy the rest of my packet--which was on page 177 of 250.

Paper jam! The copier informed me gleefully.

"That is it! Thing is lucky I'm not armed." I grumbled, grabbing my half copied stack. I stomped down to the main copy room, where I was promptly thrust into a full-scale rubber band war between the part-time employees.

That is where I found myself that evening. Dodging flying rubber bands in the copy room after hours, at a copier covered with random clown-rap quotes written on post-it notes.

When I finally finished all the copies, I left for home. The temperature had dropped considerably, and it was chilly. I was cold, and I had two wicked paper cuts. Luckily for me, it was national "Men Make Dinner Day," and we had all the ingredients to make one of my favorite dishes.

Carnaroli Risotto, how does it work?*

We had picked up some fancy Carnaroli rice from Findlay Market, and, with Jeff's helpful instruction, had made our own stock a few days prior with onion, carrot, celery and 3 pounds of chicken necks (which only cost $2 from Heist!), also purchased at Findlay.

We've made risotto before, after we started watching Hell's Kitchen and were curious what the big deal was and why Gordon Ramsay kept screaming about it. We've made risotto with beef stock, chicken stock, seafood stock and vegetable stock.

With me as sous chef, David made risotto and we roasted a pork tenderloin. On a chilly evening, the risotto was perfect, and the homemade stock really took it up a level. The rice was very good, however, I'm not convinced that it's worth the hefty price tag ($9.00 a bag) as opposed to Arborio, which is less expensive.

"Tri-force" Stock recipe:
3 lbs. Chicken necks
3 lg. Celery stalks
3 lg. Carrots
3 lg. Garlic cloves
3 Bay leaves
1 md. White onion
3 qt. Water

Wash the celery, and peel the carrots, onion, and garlic cloves. Dice all the vegetables except the garlic, which you will leave whole.

In a heavy 5 qt. dutch oven, brown the chicken in batches. When finished browning, drain the rendered fat, leaving a few tablespoons behind. Add the diced onion and cook until translucent and softened. Add the remaining ingredients and bring to a boil.

Just when the pot has begun to boil, transfer it to an oven preheated to 170 - 180 F. This is probably about as low as your oven can go; you do not want the stock to boil or simmer, since the high temperature will destroy the subtle flavors. This is one of the key advantages of homemade over store-bought stock. Let the stock cook like this for three to four hours, stirring every hour or so.

When finished, strain the stock to remove the solids (especially the bay leaves!). The stock will be very aromatic and flavorful, but quite bland from the lack of salt. You can leave the stock unsalted for cooking purposes, or salt it to taste. We gravitate toward a ratio of 1 tsp of Morton coarse kosher salt per pint. The brand and type of salt you use can dramatically alter this ratio, though. CHOW has a good article on the sodium level of different salt types here.

Whatever stock you don’t plan to use in the next few days should be frozen. If frozen, the stock will keep indefinitely.

When the stock is refrigerated, you will notice a layer of solid fat that has formed on the surface. Do NOT skim or throw away. It carries a significant amount of the flavor. We're serious. Keep the fat.

*If you're up to date on your memes and parodies, or perchance your clown rap, you may recognize what I'm referring to.