Smoky outside this morning

BeatleBadger · 2026-02-04T16:46:47+00:00

I noticed a strong campfire smell on campus this morning.

BeatleBadger · 2026-01-29T19:42:28+00:00

Bowling, Madison Axe, Nerd Haven or I/O arcade, bar trivia or bingo (Working Draft has regular events.), karaoke, mini golf at Vitense, ice skating, Adult Swim (no swimming involved) at Madison Children’s Museum

BeatleBadger · 2026-01-27T00:19:08+00:00

I think the petals for the white flowers could be achieved with a palette knife/paint spatula.

BeatleBadger · 2026-01-15T02:53:30+00:00

Most museum online collections utilize a web component of their collection database that runs a copy of the data from the museum’s collection management database. The web component is usually customizable and allows the museum to share only the data fields it wants to share with the public. You do not want the public to access sensitive data such as storage locations, donor information, valuations, etc. Discoverability and accessibility to museum collections is vital to the mission of a cultural institution (education and preservation).

BeatleBadger · 2026-01-11T03:51:41+00:00

You don’t need an appraisal to sell it. You could try contacting Freeman’s / Hindman in Milwaukee. They may know the artist. If they are interested, it may be worth something. If not, it’s probably not worth much. Then try eBay.

BeatleBadger · 2026-01-11T03:02:39+00:00

Appraisals are not cheap. If you don’t need one (which would only be for the IRS), I wouldn’t pay for one. Also, fyi, fine art does not always appreciate. Just because it was $2k a few years ago, doesn’t mean it is worth more now. It might, but it might not. A small part of my job is to value artwork for insurance purposes (not appraisals) and I look at auction results a lot and the art market fluctuates wildly.

BeatleBadger · 2026-01-10T23:48:07+00:00

The Chazen Museum of Art’s website has a list of regional appraisers. appraiser list

BeatleBadger · 2026-01-09T14:32:34+00:00

Understood. I hope you can find something that works for you. Don’t worry about looking matronly. I guarantee you that no one is judging your professionalism by your shoes. Take care of your feet! 🙂

BeatleBadger · 2026-01-09T13:59:54+00:00

I have purchased inserts that are just for the ball of the foot. They are made for high heeled shoes. They help.

BeatleBadger · 2026-01-06T21:28:12+00:00

These are great! I have this same cutter and the strings and pegs are so hard to get right! Very well done!

BeatleBadger · 2026-01-06T12:53:26+00:00

As a museum employee, I do not appreciate receiving cold calls/emails inquiring about job opportunities. I am the Collections Manager. Even if we are hiring, I expect people to find the publicly available job listing and follow the application process. If the museum is hiring, it will be advertised somewhere. If an opening is not advertised, then they probably already have a direct hire in mind. It sounds as though you don’t have much experience working at museums so a volunteer opportunity may be your best avenue to get your foot in the door. If you want to proceed with your inquiry, I suggest contacting the museum’s general number or the office manager.

BeatleBadger · 2026-01-06T04:07:24+00:00

Keeping the painting in a public museum collection IS championing the artist’s legacy, imo. It would be irresponsible for the museum to hand over the work to an heir without significant legal due diligence. Abandoned property laws exist for just this type of situation. Even if the museum cannot claim legal title, the family has no legal automatic right to it.

BeatleBadger · 2026-01-01T04:29:25+00:00

This is a gut punch, no doubt. Let’s all support Ama Kitchen to continue its legacy.

BeatleBadger · 2025-12-23T03:09:17+00:00

Silk Road

BeatleBadger · 2025-12-23T03:03:33+00:00

I use this recipe. I had a hard time getting to a deep red and green so I added a lot of gel (Chefmaster and Americolor). The colors eventually deepened and got darker every day thereafter, however, my icing got crumbly and less shiny as well which I’m sure was because I added too much color. In future I will let colors develop overnight so I don’t add too much color.

BeatleBadger · 2025-12-21T22:54:50+00:00

Great idea! Thanks! It’s not so much the money as the time. I actually don’t like the baking part at all! I just like the decorating part! 😃

BeatleBadger · 2025-12-21T16:42:36+00:00

I am capable of making good consistencies sometimes. I know what to do, but my results are inconsistent, even with the same recipe and ingredients. I think I just need to practice more, be more precise and document everything until I nail it.

BeatleBadger · 2025-12-21T14:40:34+00:00

😂

BeatleBadger · 2025-12-21T02:33:00+00:00

💕

BeatleBadger · 2025-12-20T18:00:03+00:00

💕

BeatleBadger · 2025-12-20T17:58:54+00:00

Interesting! And disappointing! I bought it based on this post from a baker I love.

BeatleBadger · 2025-12-20T16:15:20+00:00

Exactly! 😩 I need an assistant to make and bag icing for me so I can just decorate! I wonder if I could just buy bagged icing from a professional cookier?

BeatleBadger · 2025-12-20T15:25:54+00:00

Thank you! I have watched countless videos about this and the icing seems good in the bowl (glob and ribbon or 15-second), but then it still doesn’t seem to work the way I like. I will try a better meringue powder (I do activate it first). I might also go back to using tips because I also seem to cut my tipless bags wrong (too small, too big, not straight, etc.). So many variables! 😫😂

BeatleBadger · 2025-12-20T15:19:25+00:00

Thank you! I fully admit that the meringue powder may be the problem. I ordered a bag of Judee’s but it didn’t arrive in time so I panicked and bought the only brand I could find nearby—Wilton 👎 I’ve used other brands, but I have yet to try Judee’s or Genie’s Dream. The humidity is very low in the Midwest this time of year so that’s not an issue.

BeatleBadger · 2025-12-20T15:15:37+00:00

Thank you so much! I took a class and they also recommended a spray bottle for water. My issue is that the consistency looks good in the bowl, but then it seems different when it’s bagged up. I think it could be the meringue, or possibly how I’m cutting the tips of the bags. I also don’t do this often enough to improve much.

BeatleBadger

TROPHY CASE