Client: Zoom North America
Creative Director: Jason Evans
Art Directors: Jackie Berndt/Nicholas Krueger
Account Supervisor: Karla Diaz
Video: Helix Productions
5 years ago, I played my last Roller Derby bout. It was the first Brewcity Bruisers Midwest Brewhaha at Franklin Sports Complex. I was there when the Milwaukee's Roller Derby league first formed in the winter of 2005/2006. I pretty much credit BCB for keeping me in Milwaukee. It opened me up to all the great things I love about this city. I made lifelong friends and I am guessing I may have never met my husband if I hadn’t joined. I never played many sports as a kid, but it made me wish I had. It gave me the confidence in my physical appearance and abilities. It’s one of the best things I have ever done. In 2011, I got married and began the next chapter in my life starting a family, and I said goodbye to derby. Recently, I wanted to put my skills toward documenting an organization that I love and maybe help them to promote what they are doing. These girls, between the ages of 8-17 are amazing and fierce. I wish I had this when I was their age and grateful that my daughter has the opportunity to play derby if she chooses to. I watched these mighty girls practice, scrimmage, bout and then finally getting their end of season awards. You can visit http://www.brewcitybruisers.com for more info and https://www.facebook.com/BcbMicroBruisers to learn more about them.
Last winter, Dylan and I had the opportunity (again) to hang out with some wonderful friends at their cabin in Northern Wisconsin. We woke up, made Bloody Mary's, took a long walk in the snow and Luke went grouse hunting. He got one, and made us some delicious cheezit fried Grouse. AMAZING.
2 1/2-3 lbs fryer chickens, cut up
1 1/2 cups sunshine Cheez-It crackers, crushed to fine crumbs
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon celery salt or 1/4 teaspoon garlic salt
1 eggs, beaten
1/4 cup milk
1/2 cup shortening
Clean, wash, and dry chicken.
In shallow pan, combine Cheez-It® Cracker crumbs with salt, oregano, and celery salt.
Roll pieces of chicken in crumbs until well coated.
Dip chicken in mixture of egg and milk.
Roll again in remaining crumbs until well coated.
In a large fry pan, brown chicken a few pieces at a time, in shortening.
When all pieces are browned, arrange back in fry pan.
Cover and cook over low heat until tender, about 30 minutes.