Good morning. Today, October 19th, is the first day of the Wisconsin Family/Parents/Grandparents Weekend. Yesterday Mary and I finished up our packing, including a supply of minestrone soup, corn bread, brownies, chocolate chip cookies and various supplies so necessary for Harry V at college. Just before eight we loaded everything into the BMW and drove it to the office. There we called an Uber to take us to the Grand Hyatt at SFO.
This is our first excursion to the Grand Hyatt. The idea of staying at the airport is seemed reasonable. Given we had a 6:30 AM flight to Chicago. The logic was is is sometimes difficult to get an Uber at 4:30 AM in San Carlos. It is possible that maybe we could sleep until 4:30. Maybe getting an additional forty-five minutes or half hour more sleep. It was all reasonable until you look at the cost of staying at the Grand Hyatt at SFO. $450 for the night. It did seem unreasonable to spend $10 a minute for a little more sleep. Or at least it did until I saw the add which said that if I applied for a Hyatt Rewards Visa I could get $300 off my stay.
Well you can guess that I applied for the Visa. You guess would be good if you thought they would give me one. However, as to getting $300 off this stay, that wasn’t going to happen. It seems you have to use the new Visa card to get the $300. The reservation was retained on the high hopes that the card would arrive prior to needing it to check out today. That, of course, didn’t happen. So at least for now they got that $10 a minute for the extra sleep. Sometime in the next couple months I will use the card and get the $300 off something, somewhere, hopefully.
We did check in at 8:30 last night. The room was “nice” but nothing special. The bed, especially compared to the one in the apartment, was very nice. Almost anything is better than a tissue paper placed over a piece of plywood, but this Hyatt bed was soft and comfy. Despite that we still didn’t seem to get a good nights sleep. Maybe the anxiety of flying or having to get up so early.
We did ask for a wake up call at 4:30 AM. Mary even set her phone’s alarm for 4:30. I didn’t bother. I just don’t need no stinking reminder when to wake up. I got up at 3:00 and took my morning stomach pill. When back to the bed. Woke up again at 4:00, took a shower and got dressed and was ready to rock and roll when the phone rang at 4:30.
While Mary packed I organized my things so I wouldn’t have much excess to carryon. Closed up the suitcase and carryon. Mary got dressed, closed up her suitcase and we were out the door before 5:00 AM. While in the elevator I employed that Hyatt App to check us out. In the lobby we waved at the clerks at the front desk as we walked by on out way to the AirTrain to take us to the terminal. The night before the clerk told us to take the Red Train to Terminal 3, the United Terminal.
The Red Train was pulling away from the station as we reached the top of the escalator. Just missed it. Two minutes later a BlueTrain arrived. After looking at the signs it is clear we could take either train to the terminal. Yes, the direction of the Red Train makes it a stop or two less to the top the terminal, but I does go in that direction. It really didn’t matter because the next Red Train arrive just as I finished figuring it out.
Boarding the Red Train we were alone. The first stop was the international terminal garage where we picked up a few souls. Then the international terminal stop itself. A few brave early morning souls on and a few off. Terminal 3, United Airlines, was next. We exited the train and found the elevator. The elevator referred to the escalator due to the luggage. It was a slight challenge to find the proper approach to the terminal, but not all that difficult.
Next to the Premier Access check in area to drop off our bags. Scanning the boarding cards printed at home was easy. Following the numerous steps to get the luggage tags, time consuming but not difficult. One of the United associates came over to help us old people. Mary was apparently noticed struggling to attach her luggage tag to her bag while I was working on printing mine. The nice associate attached all our luggage tags and directed us the the bag drop line.
We were TSA Pre-check and we both have Clear. We got to Clear and they were very busy. The normal Pre-Check line wasn’t all that busy. We waited at Clear and an assistant was assigned to us and we began the process of checking in. After three tries the damn machine wouldn’t recognize me. This has happened before. When it happens there is a lot of confusion and it takes awhile to get processed. So, I said forget it and marched off to the regular Pre-Check line. Mary stayed at Clear. However, Mary and I were still processed though the check point only a few people apart. No real advantage for Clear on this trip.
After getting through security we headed to the gate, E6. We passed by a Peet’s Coffee because the line was so long. There was a DogPatch Bakery next to the gate where we were able to get out morning coffee fix and a nosh. Just as we were finishing up our coffee the called pre boarding at the gate. The line for #1 was really long. Yes, our usual MO is to be the first in line. We tacked as they did the pre boarding, then they called something we couldn’t understand and a line developed where they has done the pre boarding. I decided that I deserved to be in that line, so I went and stood in it. Lo and behold, they passed me right through.
Mary waited in line #1, while I got our seats and saved space in the overhead bin. Mary was only a few minutes behind me. We were all well sorted out. The plane left the gate right one time. I believe I was asleep prior to take off and I simply don’t recall it. About an hour into the flight I woke up. The fight attendant served breakfast. A French crape with blueberries, a fruit cup, croissant, butter, jam and a peach yogurt. Way too much food.
After breakfast Mary took a nap while I did my Duolingo for the day, day number 2,230; Imagine 6 plus years and I still can’t hold a decent conservation in Italian. I should really be ashamed. I am not, but I should be. The fact I can understand anything is accomplish enough for me. Never in a million years did it seem possible to even have practiced 2,230 days, let along know some Italian. Well, ok I did know enough to pass the language exam to get my citizenship. However, they may been extra lenient on the old man.
We are now less than an hour out of Chicago. In Chicago well trade planes and head to Madison after a layover of just over and hour. That is the plan. Of course, just checking, we arrive in Terminal 1, Concourse B, and depart from Terminal 2, Concourse F. Now it is time to look at the airport map and see what the means. Well according to the map it is a short ten minute walk from Gate F17 to Gate B4. All planes on time, so far. Just have time for a cup of tea before landing.
Nice landing. Chicago is one big airport. It is only a fifteen minute to walk from our arrival gate to our departure gate. Mary stopped along the way and picked up her trashy magazines, People, Into and life Style. We passed the food courts, the Chilies, McDonalds, and whatever. We’re going to a nice steakhouse tonight with Harry V and Morgan.
Off of one plane and on to another. Interesting the flight is listed as an hour long. If you measure the time from leaving the gate to arriving at the gate in Madison, that is correct. The truth is we left the gate, drove around the Chicago airport, finally 35 minutes later we were in the air. Twenty minutes after wheels up we were in Madison. Madison appears to be a rather new airport. Very nice, very empty. Not stores and things, just not very many people.
By the time we walked slowly to the luggage carousel our bags were already on their way around. Collecting the bags was quick and easy. Then we headed out to the taxi stand at the end of the building. At $5 start fee, plus a $1 for the airport then $4.50 a mile thereafter. Seems expensive given where we are but not unreasonable. They total bill was $40, including the tip, to the Hampton iInn downtown Madison. Harry V was in the lobby to greet us. It was very nice of him to walk the couple blocks from school.
We got situated in the room, talk for a while. Then I took a short nap. We have six pm dinner reservations at Rare Steakhouse a couple blocks from the hotel. We were waiting for Morgan to join us before walking over. After my nap, I combed my hair and we headed out to meet Morgan in the lobby. See walked down West Johnson Street to State Street and took a right towards the impressive state capitol building. Then we took a left on West Miffin Street and lo and behold we were there.
This is a beautiful traditional steakhouse. White tablecloths, and lots of wood. Dinner was fantastic. Harry V had the beef tatare special, I had the roasted bone marrow, which I shared with V. Mary had a martini made with Belvedere Vodka. Harry V and I shared a bottle of Duckhorn 2020 Merlot. Morgan had a glass of Chardonnay. This was followed by a whipped burrata with tomatoes and toasted bread.
Now the waiter described the buratta as the heart of the Mozzorella. Ok, Burrata is an Italian cow milk (occasionally from buffalo milk) cheese which is made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture which is typical of the Puglia region.
Historically, Burrata is a typical product of Murgia, in the Puglia region on the eastern coast of southern Italy. It is produced from cow’s milk, rennet , and cream, and is said to have origins dating back to about 1900. It is possible it was first produced at the Bianchino brothers' (Lorenzo and Vincenzo) farm in the town of Andria. It is possible that it was developed by Lorenzo Bianchino, of the Piana Padura farm, in 1956.
It is known that in the 1950s, it became more widely available after some local cheese factories began producing it. It is a useful way of using up the ritagli ("scraps" or "rags") of mozzarella. In November 2016 "Burrata di Andria" became a protected geographical indication (PGI) product. It had been established as an artisanal cheese, burrata maintained its premium-product status even after it began to be made commercially in factories throughout Puglia.
Burrata is also produced in the United States, particularly in artisanal cheese shops in cities on the East Coast with historically large populations of Italian Americans. Nevertheless, the original "Burrata di Andria" is registered as a Protected Geographical Indication in the EU and UK and all operations from the processing of the raw materials up to the production of the finished product must take place in the defined geographical area of the Region of Apulia.
Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. Unlike other cheeses, however, the fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded, and pulled to develop the familiar stretchy strings (pasta filata), then shaped.
When making burrata, the still-hot cheese is formed into a pouch, which is then filled with the scraps of leftover mozzarella and topped off with fresh cream before closing. The finished burrata is traditionally wrapped in the leaves of asphodel, tied to form a little brioche-like topknot, and moistened with a little whey. The asphodel leaves should still be green when the cheese is served to indicate the cheese's freshness.
In Greek legend the asphodel is one of the most famous of the plants connected with the dead and the underworld. Our buddy Homer describes it as covering the great meadow, the haunt of the dead. It was often planted on graces, and is often connected with Persephone, the Greek goddess of agriculture and vegetation, especially grain, and the wife of Hades, the ruler of the Underworld who appears crowned with a garland of asphodels. Its general connection with death is due no doubt to the grayish color of its leaves and its yellowish flowers, which suggest the gloom of the underworld and the pallor of death. The roots were eaten by the poorer Greeks; hence such food was thought good enough for the shades.
The point being that it isn’t the heart of the Mozzarella but perhaps a by product of the production of mozzarella. There wasn’t time yo correct the waiter.
The following course was lobster bisque. Harry V and I each had a bowl. It was extremely good. Couple have used a drop os sherry, but other than that it was very good.
Harry V and I both had the rib cap. Mine was accompanied solely by a baked potato. Harry V chose to add both seared scallops and crab cake. Mary also had the rib cap, accompanied by butter nut squash. Morgan had the seared salmon with the garlic Yukon potatoes, lemon berry blanc and rosemary brown butter. We all shared shiitake mushrooms, and the baked lobster mac and cheese. This was all washed down with a bottle of Caymus Cabernet Sauvignon 2021.
The meal was finished the making of banana foster table side. Accompanied by a classic chocolate cake consisting of three layers of house made chocolate cake, separated by a Belgian chocolate buttercream and topped with a Belgian buttercream frosting. Mary has coffee and V had an expresso.
We then stumbled back to the hotel. During this meal it was determined that during spring break 2025 Morgan, V and I would make a safari to Tanzania. I sent Dianne an email to get her started on it. I also invited Oliver to come with us. Don’t know the dates yet but sounds like fun.
That is all I can do today. Ciao Enrico
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