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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: August 2, 2017

Thanks, WPS!...

August is here! Summer is finally here too! So of course, we are now complaining about the heat. Already, the sun is setting noticeably earlier. The afternoon monsoons continue, weeds and gardens thrive (where they aren't flooded out), and mosquitoes thrive too. Could nicely do without them.

COOL THE BURN

If you've fallen victim to an unexpected late season sunburn, try sour cream straight from the fridge. According to a popular Woman's magazine, the protein in sour cream helps repair damaged skin cells, plus its creamy fats and lactic acid help moisturize the skin. Guess Cleopatra had it right when she took those legendary milk baths. The cold temperature of the sour cream straight from the fridge not only feels good, it constricts blood vessels to reduce redness and swelling. Just smooth a dollop of cold sour cream onto the sunburned areas, leave on for 15 minutes, and then rinse off as needed.

FACE CREAM

This beauty tip is slightly related to the sour cream for sunburn idea. Many of us already know that to reduce eye area redness and puffiness, place a slice of fresh cucumber on each eye and lie down for 10 minutes or so. I have found that you get even better results if you put some anti-redness drops in your eyes first and dab a bit of the fluid on those bags under your eyes before you relax with your cucumber slices. Think there's salt in the drops, and that helps remove fluids that cause the puffiness.

For a refreshing overall facial that clears away summer redness and splotchiness, use your food processor or blender to pulverize half a cucumber, skin and all. Add a tablespoon of full fat yogurt to the cucumber, and smooth the mixture all over your face and cleavage area. Leave it on for 15 minutes, then wash it off. Do this two or three times a week. If you have leftovers, the mixture will keep in the fridge for perhaps a week.

SAND REMOVER

Pack some baby powder in your beach bag. Helps dry sticky bodies to make it easier to get them into bathing suits or back into street clothes. And if you and the kids are covered with sand and you want to clean off faster, sprinkle the body with baby powder and the sand will wipe right off. While you're at it, dust some powder into your shoes to soothe sweaty feet, cut odor and simply make them feel more better.

SUMMER FUN

The summer fun events continue in TIMESland. This weekend features Menominee Waterfront festivities, Crivitz Museum's Settler's Day, and much more.

On Saturday, Aug. 5, between 10 .m. and 2 p.m., bring the kids to Harmony Arboretum for a youth-oriented day of exploration. Featured guests include the Bay Beach Wildlife Sanctuary's traveling Birds of Prey exhibit. Attendees will have a chance to get acquainted first hand with wildlife, insects, soil, and plants.

The Pembine Community Picnic is Saturday, Aug. 5 from 11 a.m. to 2 .m. at the Pembine Town Park.

Before the season is over, enjoy free water ski performances by the Twin Bridge Ski team from 6:30 to 8:30 p.m. at Boat Landing Three on high Falls Flowage west of Crivitz, or Crivitz Ski Cat shows at Lake Noquebay Park. The Ski Cat shows are generally on Wednesdays and Saturdays, but the team will be away for national competition on Saturday, Aug. 5, so there's no show.

THANK YOU, WPS

In this year of repeated violent wind storms in TIMESland, must give credit to WPS for doing a yeoman's job of restoring electric service quickly after wires were taken down by falling trees.

We tend to take electricity for granted, until it's gone. Then we realize that if we live in rural areas, without electricity we also do not have running water.

WPS has been trying to get wires in wooded rural areas placed underground, but they have a long way to go. Once done, service shouldn't be interrupted by wind, ice and snow on a large scale, which will make life easier for everyone, but particularly for the WPS crews who have been coming in from all over Wisconsin to restore service when the lights go out.

They work in darkness, wind and rain, sunshine and snow, handling live wires, so the rest of us can enjoy our lights, television, running water, refrigeration, air conditioning, and all the other good things that electricity does for us that we never even think about.

So here's a big "Thank You" to Wisconsin Public Service itself, and to the many workers who put in long hours to help keep the lines buzzing!

ON THE SOAP BOX

Was amazed to learn at the Marinette County Board meeting last week that UW-Marinette officials are apparently not even thinking about acquiring the Bay Area Medical Center (BAMC) property next year, after the BAMC/Aurora Hospital functions are moved to their new facility that is currently being constructed.

Since the property and the buildings on it connect back to back with the UW-Marinette campus, it seems like a no-brainer to seek ways to put buildings that already exist to good use.

If that is not done, if the BAMC property eventually goes to private developers, that opportunity will be forever gone. Twenty, fifty years from now, those who come after us will be saying, "What were they thinking?!!!"

The university needs student housing, but apparently not for this year. The hospital buildings need occupants, and it certainly seems like patient rooms could easily be converted into student rooms. There is an existing cafeteria and laundry facilities. Sun porches each floor would make great resident community spaces, and certainly if the UW-Marinette they will need more space for offices, labs and classrooms, and of which could be fitted into spaces that already exist or could be easily modified to make them fit.

That may not happen for years, but hopefully it will happen, and if those in charge do the prudent thing today, the facilities and the real estate will be there ready to use at minimal cost.

We're too much of a throw away society. In Europe buildings are used for centuries. In America we tear down beautiful old buildings so we can build ugly new ones. Will we ever learn?

Perhaps if today's authorities choose to do nothing, a public spirited non-profit group could be formed to invest in the BAMC property when it comes up for sale, rent it to commercial users today and re-invest the profits, and keep it available for the future, when it will almost certainly be needed. Then they can say, "We told you so!"

WITNESS A MIRACLE???

Sister Mary Ann, who worked for a home health agency, was out making her rounds to care for home bound patients when she ran out of gas. Fortunately, an Exxon station was just a block away. She walked there to borrow a gas can and buy some gas.

The attendant told her that the only gas can he owned had been loaned out, but she could wait until it was returned. Since Sister Mary Ann was on the way to see a patient, she decided not to wait, and walked back to her car to look for something she could fill with gas.

She spotted a bedpan she was taking to the patient. Always resourceful, Sister Mary Ann carried the bedpan to the station, filled it with gasoline, and then carried the full bedpan back to her car.

She was wearing traditional nun's garb and driving a van clearly marked, "Blessed Virgin Convent."

As she was pouring the gas from the bedpan into her tank, two Baptist ladies watched from across the street. One of them turned to the other and said, "If it starts, I'm turning Catholic."

The car started.

Goes to show you can't always believe everything you think you see.

NOT IN PESHTIGO

The Peshtigo Fire Museum is an excellent place to visit, and so is the Crivitz Museum. But for the record, contrary to information posted on the "http://tracking.lcleads.com" website, the Crivitz Museum is located in Crivitz, not in Peshtigo. Couldn't find a way to get on the lcleads site to tell them otherwise, but each community has its own museum, thank you! And the Crivitz Museum is holding its Settler's Day Saturday, Aug. 5, at its real location near the Crivitz High School, which incidentally is also in Crivitz. The Peshtigo Fire Museum is in Peshtigo, quite near the Peshtigo High School. And both are well worth visiting.

MEALTIME

When is the last time you heard of a child being sent to bed without supper?

Guess the older generation always feels this way, but it seems like kids today are so spoiled. Moms in a lot of families (grandmoms too, at least Yours Truly) often cater to the likes and dislikes of each family member, leaving onions out for this one, celery out for that one, and pork out for another. Sometimes it seems like if you want to cook one dish that everybody will eat you'll end up with an empty kettle.

Maybe kids need to eat what's in front of them, and know once in a while what it feels to not have their whims pampered. Buddy Hackett claims when he was a child, his family's menu consisted of two choices: take it or leave it. Of course, for this option to work in the real world stern parents need to enforce a rule against using after dinner snacks to replace a dinner that they chose not to eat.

COOKIN' TIME

Fresh corn is on the market, and sometimes, believe it or not, folks do get tired of corn on the cob. In that case, cut the kernels off and use them for Trinidad Corn Soup. It's a treat for summer-jaded appetites and puts some of the garden produce to a wonderful new use.

TRINIDAD CORN SOUP

This dish features flavors from the Caribbean. Recipe makes six or seven servings.

4 to 6 slices thick cut bacon, diced

4 to 5 cups frozen corn (or 4 to 5 cups fresh corn)

1 medium onion, finely chopped

3 to 4 garlic cloves, finely chopped

2 teaspoons fresh thyme (or 1/3 teaspoon dried)

cup celery, finely diced

2 green onions, finely chopped

1 medium bell pepper, finely chopped

1 fresh scotch bonnet pepper or jalapeño pepper, finely chopped

3 cups chopped winter squash, pumpkin or sweet potatoes

3 cups or more broth or water

1(14-ounce) Can Coconut milk

Salt and Pepper to taste

Chicken bouillon (optional) adjust to taste

In a large pan, cook the bacon until just crisp, about 5 to 7 minutes. Original recipe says to remove the bacon from pan and transfer to a paper towel-lined plate and set aside until later. I prefer to just leave it in the pan, but drain off all but about two tablespoons of the bacon drippings. Then add onions, garlic and thyme sauté for about a minute. Add celery, scotch bonnet or jalapeño pepper and green onion and continue cooking for about 5-7 minutes until onion is soft. Add corn and squash cook another minute or two before pouring in the coconut milk and water. Cook for another 10 to 15 minutes, or until squash is tender. Reserve about … of the soup. Use an immersion blender to coarsely blend the soup remaining in the pot. Then return the reserved soup to the pot and bring to a boil. Adjust for seasonings consistency When soup is piping hot, serve it garnished with parsley and bacon.

CARIBBEAN COLE SLAW

Here's a new twist on cole slaw. Keeps for several days in the fridge, if you can keep it that long.

1 to 2 tablespoons Dijon mustard, or to taste

2 to 4 tablespoons honey and/or brown sugar

Jalapeño pepper, minced (about 1 tablespoon or more, adjusted to taste)

2 tablespoons red wine vinegar or freshly squeezed lemon juice

1 teaspoon minced garlic

1 teaspoon Caribbean or Louisiana hot sauce(adjust to taste)

2 tablespoons extra-virgin olive oil

6 cups cored and shredded Napa, Savoy, green and/or red cabbage

1 large ripe mango or peach, peeled and cut into julienne slices or diced

2 or 3 scallions, minced

White pepper to taste

cup minced parsley leaves

cup chopped almonds or sun flower seeds

Salt to taste

Combine all the dressing ingredients in a jar or bowl - hot sauce, mustard, white pepper, garlic, vinegar, lemon, Jalapeños and olive oil. Shake fast for about 2 minutes to emulsify, or whirr in a blender. Set aside. (Be sure to shake the dressing again before each use.) Put cabbage, coleslaw, carrots, scallions, mango in a bowl. Add dressing and toss to coat. Sprinkle with parsley and almonds and toss again. You may chill at this point. Serve when ready.

EGG IN A PEPPER RING

This is a super easy way to make a simple fried egg look like you fussed, and add a bit of nutrition besides. "Recipe" makes one serving, but 2-egg breakfast folks will probably want two. Serve with toast or biscuits and a breakfast meat if you like.

1 large egg

1/2 tablespoon butter

1 (1/4 to 1/2 inch thick) ring bell pepper, any color

salt and ground black pepper to taste

Optional: cheese, diced tomato, diced ham, diced bacon

Get the largest peppers you can, cut them into 1/4 to 1/2 inch rings. Use small eggs, not jumbo. Melt the butter in a skillet of the proper size over medium heat. Place bell pepper ring in the hot skillet. (Use 1/2 tablespoon butter per egg ring, so one tablespoon if two eggs, two tablespoons for four or more.) Cook the pepper ring until it browns on one side, turn and let it start to get brown on the other side. Crack egg into bell pepper ring. Sprinkle on salt and pepper and cook until bottom holds together and corners are browned, 2 to 3 minutes. Flip and cook until desired doneness is reached, maybe 2 to 3 minutes longer. If desired, sprinkle some shredded cheese on top after turning the eggs. As a variation: After turning the pepper ring but before doing anything else, drop a few small cubes of tomatoes and ham or bacon into it. Then, break the egg on top of the other ingredients and fry until the egg is done as you like it, turning once.

MINI PEACHES "N' CREAM CAKES

Peaches and nectarines are in season right now. This recipe could also be made with plums. If you don't have a 9-ounce size cake mix, use 2/3 cup of mix from a regular size package instead.

2/3 cup packed brown sugar

1/2 cup butter, softened, divided

1 large peach, quartered lengthwise, then cut crosswise into thin slices

1 package (9 ounces) yellow cake mix

2 eggs

1/2 cup Sour Cream

1 package (3.4 ounces) Cheesecake Flavor Instant Pudding, divided

1/2 cup cold milk

3/4 cup thawed Whipped Topping

Heat oven to 30 degrees. Line 16 muffin pan cups with foil liners. Mix sugar and half the butter until blended; spoon into prepared muffin cups. Top with peaches. Beat cake mix, eggs, sour cream, 1/3 cup dry pudding mix and remaining butter in medium bowl with mixer until blended. Spoon over peaches. (Cups will be almost completely filled.) Bake 18 to 20 minutes or until toothpick inserted in centers comes out clean. Cool 10 min. Transfer cupcakes to wire racks; cool completely. Beat remaining pudding mix and milk in medium bowl with whisk 2 minutes. Stir in whipped topping. Spoon into pastry bag fitted with large plain tip. Insert tip into centers of cupcakes, then pipe pudding mixture into cupcakes. Refrigerate until ready to serve, can be up to 24 hours. Invert cupcakes onto plates just before serving and remove liners.

Thought for the week: August is a strange month, one that seems to make everyone think end of season thoughts. As Sylvia Plath said in The Unabridged Journals of Sylvia Plath, "August rain: the best of the summer gone, and the new fall not yet born. The odd uneven time." or as Natalie Babbitt said in Tuck Everlasting, "The first week of August hangs at the very top of summer, the top of the live-long year, like the highest seat of a Ferris wheel when it pauses in its turning. The weeks that come before are only a climb from balmy spring, and those that follow a drop to the chill of autumn, but the first week of August is motionless, and hot. It is curiously silent, too, with blank white dawns and glaring noons, and sunsets smeared with too much color."

Country Cousin

(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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