Episode 1 – My Introduction


Hello Everyone!!!

I am very excited to share my story with you all. This podcast is going to be me, at my most vulnerable. I want to inspire you. I want you to know that whatever you are going through – I believe in you. I want to set the example that you can make it through whatever the world is tossing at you right now. You are growing, learning, and becoming exactly who you were meant to be.

I hope you enjoy it…


Momo’s Mac N Cheese


If I was ever invited to a cook off of some sort – this would be the recipe I would be armed with. It’s amazing!!!  You and your family are going to LOVE it! I promise.

Momo’s Mac N Cheese


  • 1 (16 oz) box of pasta. I prefer Wagon Wheels or Shells
  • 1 Cup Melted Butter portioned – 3/4 Cup & 1/4 Cup
  • 1 Cup Shredded Mozzarella
  • 1 Cup Shredded Cheddar
  • 1 Cup Shredded Sharp Cheddar Cheese
  • 1 Cup Shredded Monterey Jack
  • 1 3/4 Cup Half & Half
  • 16 oz Velveeta cubed
  • 1 Tbsp Garlic Powder
  • 2 Cups Panko Bread Crumbs
  • 1 tsp of Garlic Salt


  1. In a large bowl mix together all of the shredded cheese and mix well.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes; drain well and return to cooking pot.
  3. Melt 3/4 cup butter; Stir into pasta.
  4. Preheat oven to 350 degrees F
  5. In a small saucepan over medium heat add the Velveeta Cheese and Half and Half; stir until the cheese is completely melted. Add 1 tbsp of Garlic Powder to this mixture.
  6. Melt 1/4 Cup butter; add two cups Panko Bread Crumbs and fluff with fork.
  7. Pour the Velveeta mixture over the pasta and stir well.
  8. Add all of the shredded cheeses to the pasta and stir until combined.
  9. Pour the pasta mixture into a greased 9×13 pan
  10. Sprinkle prepared bread crumbs over the entire pan.
  11. Sprinkle with Garlic Salt.
  12. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
  13. Broil until the bread crumbs become golden and toasty
  14. Serve

Ideas: Add protein or veggie of your choice? Serve with chili? Fantastic as a meal or side dish


Ida Monster


My beloved Ida…

Notice I say “my” here…not Kevin’s…you see Kevin has always taken issue with her tight bond with me. Sure, he will tell you that it’s because of her wet sneezes or her bad habit of eating poop…but it’s really because he wishes he had a lap snuggle buddy as awesome as Ms. Ida.

When we filed the registration papers for Ms. Ida, we did indeed call her Ida Monster. As a pup she was over the top energentic and all I could imagine her saying with her tongue hanging out is “I Da Monster!!!” A few years have passed and she has completely shed her monster days, but they sure are fun to remember!

If you ever come and visit you will catch her snoozing…well snoring in any slice of sunshine spilling along the floor. She also loves that she is smaller than the others and perches on the back of our sofas or chairs to be much more in line with the humans height.

DOB – September 23rd, 2016

The Binkery Building Renewed Again!


Our first commerical rehab was transforming the iconic West Bend Binkery building.

The building that rests at 110 Wisconsin Street is rich with history. Built in the early 1900’s this beautiful home housed a hardworking farm family for many years. Due to development in the area, the house was picked up and moved from Silverbrook Drive to HWY 33 around 1963.

The Binkery

It was at this location that the infamous Franz “Bink” Steinbach, along with his family, opened it as a tavern naming it The Binkery. The night before Thanksgiving, in 1979, they served their first drink to a thirsty patron. Many locals reminisce about this watering hole, with a wide grin and a twinkle in their eye.

The Second Move

Ready for a change Bink sold the property to another set of restaurateurs. They kept the name, tweaked the menu, and kept the business in operation. West Bend’s continued growth once again put the house in jeopardy of being torn down. It was decided to pick up the old gal and move her to her final home. The move was costly. After several months the restaurant was not able to survive and the property ended up in foreclosure. The building sat sad and empty for months.


The longer it stood silent, the more it seemed like the good times and cheer slowly drained away. The romance of old buildings runs deeper than “if these walls could talk”. The hundreds of craftsmen hours that built a dream into reality. I feel it is our responsibility to breathe fresh life into tired buildings so their stories only get longer. By demolishing old buildings, they become faded memories.

We Bought It And Gave It New Life

Kevin and I have taken on the hobby of finding local unique spaces and renewing them. That is part of the reason these buildings take us longer than average to turn over. These are passion projects for us, not a revenue stream. We don’t do this for a living, it is something we have fun doing together. Other people watch sports or play board games, we do remodels. We enjoy finding the balance between the old and the new. We brought this passion to fruition for the first time with this building. It was our first “commercial” rehab.

The Old Bar Area Was Completely Removed

We started this project the same way we have with our projects since. We knew that it should remain a restaurant, however we didn’t have a designated operator agreement in place. Not the way most people would make an investment, it is fairly backwards. However, we like the creative control over transforming our buildings, believing the right operator will come along.

These gorgeous pocket door remained buried treasure in the walls. They were too special to remain hidden so we made them into a hostess stand.

Many changes were made. Even after being moved twice the farm house’s first and second floors remained mostly the same since the 1900’s. therefore it had multiple small rooms and a narrow hallways.

We completely opened up the first & second floors while adding boothes for better flow and more tables.

We completely blew out the walls on the second floor for wide open dining. We also took out two thirds of the attic allowing for a very fun lighting scheme. We left just enough attic space to create a private dining experience that seats 8-10 people.

The exterior also got an upgrade with a swanky designed fence and fireplace


We added an addition to the building from the first floor to the second that housed a stairway for staff to run food. This way they could easily go up and down without disturbing customers on the grand open staircase.

We find that in all of our remodels, from the little unique design touches to the major structural headaches, we love every minute of it. Can’t wait to show you more of our projects!!!

~ Amy