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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin

Issue Date: March 8, 2017

Rise & Shine... Funlight's For You

March definitely blew in like a lion Monday night. Thousands of WPS customers in TIMESland were without power Tuesday morning as a result of wind blown trees landing on power lines. Not a tornado, but certainly tornado-like winds. Well, maybe more hurricane like. Kept waking up all night from the sound of unusual things being tossed around, and kept hoping not to be the next thing to go airborne.

Regardless of that, Spring is definitely on its way! There was even thunder during the day on Monday in some areas.

Missed them personally, but am told robins have been back in some areas for about a month now. Poor, freezing little things! Whatever made them come north so soon?

Daylight Savings Time in Wisconsin starts on Sunday, March 12, so don't forget to set your clocks ahead before going to bed on Saturday night. We won't get that lost hour back until Nov. 5. St. Patrick's Day comes on Friday, March 17, and one week of Lent is already gone.

How time flies, even without losing an hour.

Incidentally, Daylight Savings became a permanent fixture in Wisconsin as a result of a referendum vote put to the electorate on April 2, 1957. It was a fairly close vote, with 54.63 percent (578,661) voting in favor and 45.37 percent (480,656) opposed. Agricultural interests vehemently opposed the change, largely because cows must be milked on their regular schedule, regardless what the clock says. They don't read very well, nor can they tell time, except when their udders are full they must be milked.

In those days, most farmers depended on either the milk train or the the milk tanker truck to haul their product to market, and those schedules would line up with the Daylight Savings Time schedule. For some farmers that new schedule might mean overflowing holding tanks, and/or getting up an hour earlier to meet the milk truck.

Wisconsinites in 1947 rejected a referendum to go with Daylight Savings Time. By the time Wisconsin voted on the issue, again more than half the states in the Union (48 at that time) already had it in place.

Another argument against the change was that Daylight Saving Time would cause problems for families trying to get children to go to bed while it was still light outside, and then get them up for school when it was still dark in the months of May to September. Now we switch the clocks two months sooner, so it makes getting up in the dark even more of a reality.

Robert Louis Stephenson said it well in his old poem, "In winter I get up by night, and dress by yellow candlelight. In summer, quite the other way, I have to go to bed by day. I have to go to bed and see birds still hopping in the tree, and ha the grownup people's feet still going past me in the street"

According to Ballotpdia, main arguments in favor were that working families would get more daylight hours to enjoy in the evenings and it would help keep TV schedules steady, as major broadcasters where in New York and California, states that had already adopted Daylight Saving Time.

TIMES DO CHANGE!

Have on my desk a copy of an ad for "A case of Blatz Beer in your home means much to the young mother, and obvious Beer that probably dates from the 1920s or early 1930s. Shows a lovely mom and a cuddly happy baby. It's headlined: "How Mother and Baby "Picked Up".

The ad states:

"A case of Blatz Beer in your home means much to the young mother, and obviously baby participates in its benefits.

"The malt in the beer supplies nourishing qualities that are essential at this time and the hops act as an appetizing, stimulating tonic."

Try that out on today's pediatricians.

That said, when my twin nephews were teething about 50 years ago their mom missed a lot of sleep and so did they. Their doctor advised her: "Pour a shot of brandy. Rub some on each set of gums and drink the rest. Repeat until one or the other of you falls asleep."

She followed instructions, got through it, and the boys grew up into fine, intelligent high achieving young men with no alcohol addiction at all.

Kind of goes contrary to today's thinking, but it worked for them! Maybe the beer did too.

OTHER CHANGES

In 1924, Wisconsin voters refused a pay raise for their legislators. If approved, their pay would have been raised to $750 a year, plus 10 cents per mile for going to and from the meetings of the legislature by the most usual route. There was to be no additional compensation for extra sessions of the legislature, except for the mileage compensation, and no other prerequisites were provided to legislators. That include stationery, postage, newspapers, etc. Office staff wasn't even mentioned!

Not to criticize, but by contrast, today Wisconsin legislators re paid $50,950 per year plus per diems that range from $44 to $138 per day, depending on whether or not they commute, and whether they are in the Senate or Assembly. Inflation really hit there.

Granted, they spend more time in session, but sometimes it seems they'd have been doing us a favor by spending less time dreaming up new laws and agencies to run our lives instead of letting us do it for ourselves.

That said, we need them in session more now to hopefully undo some of the damage done by their predecessors, or at least try to bring the agencies under control!

SPRING TIME, BUG TIME

Spring must be on its way. Have been getting requests again for info on how to get rid of fruit flies.

First, of course, is to get rid of the fruit that started them in the first place. Next, to trap the little critters, set out something they like to drink, beer, red wine or a cider vinegar trap all work well. Add a few drops of dishwashing detergent to the mix to prevent the drunken little flies from enjoying your hospitality and flying away.

To make a fruit fly trap you will need a mason jar or something similar; a funnel (you can make one yourself out of waxed paper or parchment, or ordinary thin cardboard; about half a cup of apple cider vinegar, a drop or two of dish soap, and a piece of ripe or over ripe fruit to garnish their drink, which add to the lure but isn't absolutely necessary. Heat the vinegar slightly, then put that, along with the fruit and dish soap, which breaks the surface tension of the liquid so the flies can't just sit on top and fly away when they're done. Roll up the paper or cardboard into a funnel and stick it into the jar but not touching the liquid. Tape it in place if you like. The flies will go down the funnel to get to the beverage that's tempting them, but won't be able to get out again. If you don't have apple cider vinegar, use red wine or beer instead.

If the fruit flies gather in the jar and don't drown, just put the whole thing in the freezer for about 20 minutes. (Think the microwave would work too, but haven't tried that.)

In case you have a batch of stubborn tee-totaling fruit flies that reject your hospitality trap, there's a concoction you can mix up that is said to have been handed down and used since 1850 in New England to get rid of fruit flies.

For this, mix one pint of milk, 1/4 pound of raw or brown sugar, and two ounces of ground pepper in a saucepan. Stir, and bring to a boil, then simmer for about 10 minutes. Pour the mixture into shallow dishes and place these dishes around the house. They say fruit flies are drawn to the mixture and will quickly suffocate/drown in it. Add a drop or two of dish soap if they seem to be landing and flying away. Also, you might cover the dishes with plastic cling wrap and poke holes in it so they can get in but can't get out again.

When the traps are set out, wipe your kitchen sink and countertops with a bleach solution, and pour the remaining solution into the drain the last thing before you go to bed so it stays in the trap all night.

That should prevent survivors from continuing to survive!

COOKIN' TIME

St. Patrick's Day in America is traditionally an excuse for the Irish and wanabe Irish to feast on Corned Beef and Cabbage and do too much celebrating. Actually, neither of those traditions started in Ireland. St. Patrick's Day was a solemn religious holiday in Ireland, even though their beloved St. Patrick was never officially declared a saint, and until the 1970s, there were laws in Ireland that prohibited pubs from being open on that special day. As to the corned beef, it wasn't to be had in Ireland, where beef was extremely expensive. The Irish immigrants learned to eat it in America, where it became a staple because it was cheap and plentiful, and would stretch to feed a large family when made into boiled dinner. Corned beef resembled the ham and a type of bacon that were staples back on the Auld Sod. Many believe the Irish immigrants adopted their taste for corned beef from associating with their Jewish neighbors, whose corned beef resembled the boiled bacon they had enjoyed back home. That said, the Irish do have some excellent traditional foods that are authentic. But go ahead and enjoy Corned Beef in honor of St. Patrick anyway, and enjoy some green beer or Irish Whiskey along with it if you want to, and then some Irish Cream with dessert, or in place of it. After all, American traditions are important too! Then enjoy these authentic Irish dishes some other day.

OVEN COOKED IRISH STEW WITH PEARL BARLEY

This is authentic Irish fare. Makes a good hearty meal for four to six hungry people

4 bone-in lamb leg chops (totaling about 3 pounds)

Salt and black pepper

1/2 pound carrots (small carrots scrubbed and halved at an angle, or large carrots, peeled and cut at an angle into 1 -inch pieces)

3 onions, peeled and each cut into 6 wedges

8 large cloves of garlic, peeled and left whole

2 ounces pearl barley

1 pint lamb or chicken stock

8 to 12 potatoes

2 tablespoons chopped fresh parsley leaves (or 2 teaspoons dried)

Preheat oven to 325 degrees. Place a flameproof casserole, large frying pan or Dutch oven with a cover on a medium-high heat. Trim excess fat from the chops and cut them in half lengthways so as not to go through the bone. Put the the trimmed fat into the pan and let it start to sizzle. When enough fat has melted into the pan, pick out the remaining bits of fat. Turn the heat up to high and place the chops in the pan. Season with salt and pepper, and cook on each side until brown, then transfer them to a plate. Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until they start to turn slightly golden at the edges. Add the barley and soup stock and stir to combine. Return the meat (and all the juices) to the pan. Bring to a boil, cover and bake in the oven for 1 hour. Meanwhile, peel the potatoes. Halve them if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Put the cover back on and put back in the oven for 35 to 45 minutes or until the potatoes are fork tender. Sprinkle on the parsley and serve from the pan, spooning pan juices over the meat and vegetables.

CREAM OF TURNIP SOUP

Turnips are a vastly under used vegetable here, but are said to be among the most popular in Ireland. Try adding just a dash of nutmeg to the soup when you add the cream. Not enough to taste that it's nutmeg, but just enough to make everyone wonder why it tastes so good.

cups diced turnip (or use rutabaga)

2 cups cleaned and sliced leeks, green and white parts

2 cups sliced celery

2 cups diced onion

1/2 stick butter

1 cup flour

10 cups of chicken stock, broth or bouillon

1 pint of fresh cream, or more, depending on how creamy you like your soup

Place the celery, onion and leeks into a pot with the butter and heat long enough to allow the vegetables start turning just the slightest bit gold. Add the flour and some pepper and stir well. Stir in the stock quickly, mix well and keep stirring until it boils. Be sure no flour mixture sticks to the bottom of the kettle. (I use a flat edge pancake turner.) Add the turnip or rutabaga, stir until it returns to a boil. Simmer for about 15 minutes until the turnip is tender, stirring occasionally to be sure it isn't sticking. Remove from the heat. If you want your soup creamy instead of chunky, use a hand blender to puree the soup until it is smooth, or perhaps partly smooth. Either way, add the cream and salt and pepper to taste. Serve with slices of crusty whole wheat bread or rolls, or even grilled Reuben sandwiches if you want to add the American St. Patrick's Day touch.

GRILLED REUBENS

You need rye bread, sliced corned beef (leftover or from a can) sauerkraut, mild cheddar or Monterrey Jack cheese, and butter. Butter the outsides of one bread slice, then lay on cheese, sauerkraut and corned beef, in that order. Butter the second slice of bread, and put on butter side down. Then butter the top side and put it into a heated heavy frying pan or onto a grill, butter side down. (Each slice of bread ends up buttered on both sides.) Have the grill about medium heat. You need long enough to get the inside hot before the outside gets too brown. Butter the top side of the sandwich. When the first side is nicely browned flip it over and brown the other side. Cut in half diagonally to serve.

LIME AND AVOCADO CHEESECAKE

Sounds weird, but the taste is fantastic, and the color is green, without a hint of mint! Make this with skim milk if you want it even lower fat.

3/4 cup shelled walnuts

1 cup graham cracker crumbs

1 tablespoon sugar

1/4 teaspoon salt

1 (.25 ounce) envelope unflavored gelatin

1 lemon, zest only

1 1/4 cups milk

3/4 cup sugar

1 teaspoon vanilla extract

2 fully ripened Avocados, halved, pitted, peeled and diced

8 ounces cream cheese, softened and cut in pieces

1/4 cup lime juice

Heat oven to 350 degrees. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely. In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest. In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Add lime juice and process again. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired. Cheesecake is best when served the same day; any leftovers should be securely covered with clear plastic wrap and refrigerated.

Country Cousin

Thought for the week:
Lord, help us open our eyes and our hearts to see the beauty all around us that You have made. Help us to really see the wonders You have created, and to see unsuspected beauty in others. During this Lenten season especially, help us to know that we do not deserve Your gifts, but that You gave them to us out of love, just as Jesus went through His life, crucifixion and death out of love for us, because we are Your children. It is up to us to return that love, and try to be the best children to You that we, as humans, can possibly be. Amen.

(This column is written by Shirley Prudhomme of Crivitz. Views expressed are her own and are in no way intended to be an official statement of the opinions of Peshtigo Times editors and publishers. She may be contacted by phone at 715-291-9002 or by e-mail to shirleyprudhommechickadee@yahoo.com.)


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Peshtigo, WI 54157
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