Lisa Erickson mug

Goodbye 2021! You were horrible and amazing at the same time. I’m finally coming to terms with what’s happened and can finally share with you without crying. The historic buildings that housed my brand-new business, the Wisconsin Milk House, are toast. There was a plumbing leak that caused massive structural damage to the foundation. 

For those of you that visited in person, you know the Milk House is situated on a cliff next to a waterfall— breathtakingly beautiful, but scary. The plumbing leak was not accessible, nor did we know about it—as it was hidden under the building closest to the waterfall near the sidewalk in a crevice that was only exposed after the foundation moved.

Yup, the foundation moved 18 inches. You can see from the street that the foundation is no longer attached to part of the building. After lots of discussions and research from specialists in engineering and Geo-tech, it was recommended that all three buildings come down as it is cost prohibitive to repair because of the location—hence my tears. I’m still hopeful we can save the far building (105) next to PY’s, and I will know more in the coming weeks. 

In the meantime, I am trying to shift sales and special events to online. I am working with city and county officials to see what my options are. I am hoping to do some pop-up events and some other fun things soon. The road in front of me is long, bumpy, and expensive.

Thank you for giving me space to grieve and not asking too many questions. Thank you for all the kind words and encouragement, if it wasn’t for you, my readers, and customers I’d still be feeling sorry for myself and saying “enough.” I love what I do and loved seeing and hearing how much you appreciate it. You guys are the best!

Look out 2022! Here we come. Lemon bars, tears, and courage.


The Best Old Fashion Lemon Bars—Ever! 


1 cup all-purpose flour

¼ cup sugar

¼ cup powdered sugar

½ tsp salt

1 tsp vanilla

8 Tbsp butter, softened


For the filling:

1 cup sugar

2 Tbsp flour

2 tsp cream of tartar

1 tsp vanilla

¼ tsp salt

3 large eggs

3 large yolks

2/3 cup fresh lemon juice, about 4 lemons

4 Tbsp butter

Powdered sugar for garnish



Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper and set aside.


In a large bowl, combine the flour, sugar, powdered sugar, and salt. Add the softened 8 Tbsp of butter and vanilla. Mix until combined. Press into prepared pan and bake crust until golden brown; about 18-20 minutes. 


In the same bowl, whisk sugar, flour, cream of tartar, and salt. Add the eggs and yolks. Add the lemon. Transfer mixture to a saucepan and cook over medium-low heat, stirring constantly, for about 5 minutes until mixture begins to thicken. Remove from heat and stir in butter and vanilla. Set aside until the crust is done baking.


Pour lemon filling over the crust immediately after you remove it from the oven. Spread the filling over the crust and return to the oven. Bake for an additional 9-10 minutes until set.


Cool bars completely. Sprinkle bars with powdered sugar and serve immediately. 


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