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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: September 20, 2017

Shorter Days...

Do the daylight hours seem to be getting shorter and shorter? Does the long winter's night seem to be coming on more swiftly than it did a few weeks ago?

It's not your imagination.

Starting on the official First Day of Summer on or about June 21, days began slowly getting shorter, with the sun rising a trifle later each morning and setting a few seconds earlier each night.

Doesn't seem like much, but it does add up. But it doesn't stop there. Just learned that as the autumn equinox approaches, the change speeds up. We're now losing two minutes on each end of the day every day. Losing four minutes of sun per day means a full hour less daylight in the two weeks from Sept. 15 to Sept. 29! And that loss will continue growing pretty much until Dec. 21.

On Friday of this week, Sept. 22, first day of fall, dawn will break at 5:14 a.m. and the sun will rise at 6:51a.m. It will set at 6:59 p.m., having spent 12 hours and seven minutes between the horizons. Full dark will come at 8:37 p.m.

Just one day later, on Saturday, Sept. 23, daylight will show at 5:15 a.m., but that lazy old sun won't rise until 6:53 a.m. It will set again at 6:57 pm., having been in the sky only 12 hours and four minutes. Darkness will fall at 8:53 p.m.

Summer of 2017 will officially pass into the pages of history at about 4 p.m. on Friday, Sept. 22. That's the time of the Autumn Equinox when the the Earth will angle perfectly sideways to the Sun. Neither pole will tip toward or away from it, so days and nights should theoretically be equal. Doesn't work that way, though. Earth's atmosphere bends the Sun's image upward so much that it rises two or three minutes earlier and sets that much later than it would on an airless world. Those extra five minutes of daily sunshine push the true date of equality to the middle of the following week. Add the daylight and twilight hours, and most places don't have equal day and night until around Nov. 10.  We get more actual night than daylight for just three months, from mid-November to mid-February.

Also at the Equinox, the Sun rises and sets exactly in the east and west. It's a good time to correctly position your sundial, if you happen to have one.

FALL FUN TIME

Summer may be officially over this weekend, but summer fun continues. Town of Peshtigo Fire Department has its Open House on Saturday, Sept. 23, with food and fun for kids and their parents, too. The Flight for Life helicopter will be there, and so will Smokey the Bear. There are games and contests, and some lucky kid will win a ride on a fire truck.

American Legion Post 66 will host its annual Chili and Soup Contest at Silver Cliff Memorial Park on County C just west of County I (Parkway Road north) on Saturday, Sept. 23 from 11 a.m. to 4 p.m. Chili is sold by the cup or the bowl with usually about 25 different varieties. Soup contest is a $10 fee to enter and should not be any bigger than a crock pot. Samples of the soup cost $1 and the tasters vote for their favorite. Judging takes place between 11 a.m. and 2 p.m.

On Friday, Sept. 22 there's a dance for kids from 6th through 12th grade at Crivitz Teen Center from 7 to 10 p.m.

Don't forget about Peshtigo Historical Day coming up on Saturday, Sept. 30. It's the city's big bash of the year and includes parade, fireworks, and multiple vendors and displays in Badger Park and elsewhere in the city.

Also on Sept. 30, Gov. Tommy Thompson State Park has some special events planned for Fall Color Weekend, and Crivitz Business Association is hosting its Fall Harvest Fest craft sale at Crivitz High School from 8:30 a.m. to 2 p.m.

GROWIN' THINGS

Old Farmer's Almanac says this area should get its first killing frost about Oct. 9, but admits there's only about a 50 percent of that being the date. We all know frost can come any time now, never mind how nice it's been lately. Some parts of TIMESland actually had a bit of frost a month or so ago.

Anyway, it's time to be making room indoors for plants you want to save through the winter.

Watch the weather forecasts, and if frost is expected, bring the tomatoes in, ripe and green alike. We've had good luck pulling up whole plants with the roots intact and hanging them upside down in the basement to let the fruits continue ripening. By doing that, we picked tomatoes from the vines until December one year.

Brussels sprouts and parsnips are actually best if harvested after the first frost.

In addition to bringing in the fall harvest, it's also a good time to prune trees that are susceptible to disease if pruned in the spring, such as maple, birch, oak, and mountain ash; plant new trees, rose bushes and shrubs, and start lawn grasses from seed. Till the soil before sowing grass seed and provide several light waterings each week until the ground freezes. (Then stop or you'll have a skating rink, which isn't good for the grass at all.)

During the next week or two you probably should dig the herbs from your garden that you want to save and plant them in pots to bring indoors for the winter. Herbs to save indoors might include sweet basil, rosemary, parsley, chives, and thyme. If your dill weed hasn't all turned brown yet, pick some and freeze or dry it. Herbs to be used in cooking can be processed with water in the blender and then frozen in cubes to be dropped into your favorite recipes as needed.

ON THE SOAP BOX

In addition to being the first day of Autumn, Friday, Sept. 22 is the 155th anniversary of the Emancipation Proclamation, the Executive Order that freed the slaves in America. It was signed by President Abraham Lincoln on Sept. 22, 1862.

Just read that Hobby Lobby is being blasted on the web for being "racist" because it displayed a vase of cotton "flowers" as a decoration. One of the first objectors wrote on Facebook: "This decor is WRONG on SO many levels. There is nothing decorative about raw cotton" A commodity which was gained at the expense of African-American slaves. A little sensitivity goes a long way. PLEASE REMOVE THIS "décor."

Come on now! Get real! When will certain people realize they do not have a corner on the market when it comes to ancestors who had to work hard for little or no pay?

The complainant certainly has no right to claim that cottons "racist," or that her ancestors were the only race that picked cotton in America for little or no pay.

Others did, and for some it wasn't all that long ago.

A dear friend is married to a wonderful woman who was the daughter of poor Texas share croppers. She and her family, parents and siblings, picked cotton in return for the right to live in their home on the landlord's property.

Rich? Hardly! She said she never tasted soda pop. Generally, there wasn't quite enough food to eat, and the water they had to drink was somewhat warm and sometimes brackish. They did occasionally get tea to drink as a treat. Once in a while, on a special Sunday, as an extra special treat, they might get an ice chunk to put in it. Ice in your tea! That was her family's idea of real luxury!

There are degrees of slavery. Some of my ancestors came from Germany to get away from the warlord who somewhat "owned" them. That warlord would hire out his male serfs out to fight in distant wars, like the Boer Wars in South Africa, or century earlier, the Revolutionary War in America. He got paid. The men he sent to fight did not. They got to eat. My great grandfather was one of those. Because he did not want his sons to be forced to go off and fight other people's wars, when he got home he packed up his family and came to America with almost nothing but two infant children and a willingness to work. Many immigrants sold themselves to serve as indentured servants for years to pay for their trip to America.

Realize those German ancestors were more fortunate than the African slaves because they had the freedom to pack up and leave the old country, even if they did risk starving in the process. But they took the chance, and they survived. And because of that, their descendants are free.

By the time my German ancestors got here, the slaves from Africa already had been freed. Like the penniless immigrants from other lands, they had the right to succeed or fail by the sweat of their own brows.

Instead of dwelling on the injustices that happened to their ancestors, it would be refreshing if some of them today realized that a great many white men fought and died in the Civil War because they wanted the slaves to be free. Granted there was more to that war than just ending slavery, but that was a big part of it. Do the descendants of those freed slaves ever thank the descendants of those who helped free them?

COOKIN TIME

Take advantage of ample squash supplies and lots of apples to make some great fall treats. Don't miss out, and don't let the deer eat all your apples!

Mix up your favorite apple pie filling, put it in plastic wrap lined aluminum pie tins, wrap well and freeze. Next winter, when you want a fresh apple pie, just pop the frozen pie filling into a pastry lined pie tin. You don't even need to let it thaw. Add a top crust or crumble topping and bake, starting at 450 degrees for 10 to 15 minutes, then cutting back to 350 for about 45 more minutes or until the apples are tender.

SPAGHETTI SQUASH PRIMAVERA

This squash is lovely to look at, delicious to eat, and quite easy to do. Goes great with meat loaf. For a diabetic or anyone on a low carb diet, it's also a great way to enjoy the texture of spaghetti without the carbs. This recipe makes four servings, and each has only 18 grams of carbs. On the diabetic meal plan it costs one starch, one vegetable and one half a fat if prepared exactly as directed. I personally use two tablespoons olive oil instead of two teaspoons. Can also use coconut oil in place of the olive oil. Both are in fact good for you. If you only have one color of sweet peppers, that's okay, red or green or even yellow, and if you only have zucchini or yellow squash that's okay too. Just use the same total amounts. Leave the corn out if you want to, or even substitute green beans sliced thinly crosswise. This recipe is very forgiving. It's prettier if you use all the colors, and the flavor is a bit different.

2 teaspoons olive oil

1/2 teaspoon finely chopped garlic

1/4 cup finely chopped red onion

1/4 cup thinly sliced carrot

1/4 cup thinly sliced green bell pepper

1/4 cup thinly sliced red bell pepper

1 can Italian-style stewed tomatoes, drained (14.5 ounces)

1/2 cup thinly sliced yellow squash

1/2 cup thinly sliced zucchini

1/2 cup frozen or fresh whole kernel corn

1/2 teaspoon dried oregano leves

1/4 teaspoon dried basil (or full teaspoon fresh, minced)

1 spaghetti squash, about 2 pounds

4 teaspoons grated parmesan cheese

2 tablespoons chopped fresh parsley

Salt and pepper, optional

Put oil in a large skillet over medium-high heat. Add garlic and stir it around a bit but don't let it get brown. Stir in the onion and cook until they start to brown lightly. Add the carrot and peppers. Cook and stir for about three minutes, and then add the yellow squash and zucchini. Cook, stirring occasionally, for about 15 minutes. Turn the heat down and let it simmer once it gets to a good boil. While the sauce cooks, wash the spaghetti squash and cut it in half lengthwise. Remove the seeds. Cover with plastic wrap and microwave at high for 9 minutes or until it separates into strands easily with a fork. Cut each half in half lengthwise and separate the strands lightly with a fork. Sprinkle on some salt and dab on some butter if you want to. Each person gets one squash quarter with some of the sauce spooned over and parmesan and parsley sprinkled on top.

SPECIAL APPLE CHERRY PIE

2 pie crusts, or pastry for double crust pie

1/2 cup toasted almonds, chopped (optional)

6 cups thinly sliced peeled apples

!/3 cup cherry preserves

1/4 teaspoon almond extract (or vanilla)

1/2 cup sugar

3 tablespoons flour

1/2 teaspoon cardamom

1/4 teaspoon salt

1 cup frozen or fresh pitted tart red cherries, thawed

Milk

Sugar

Preheat oven to 375 degrees. Line a pie tin with pastry (or buy it that way), and have enough pastry left to make a lattice top crust. Sprinkle the toasted almonds on the bottom and set aside. In a large bowl toss together the apples, cherries, cherry preserves. and vanilla or almond extract. In a separate container mix the sugar, flour and cardamom. Stir this into the fruit mixture, and then put the filling into the pie shell. Cut lattice strips out of the remaining pastry and weave them over the top of the filled pie. Moisten edges of the pastry around the edge of the pie shell so the strips stick well. Crimp together. Brush milk on top and sprinkle on some additional sugar. (Coarse or even pink sugar is a nice touch if you have some). Bake for 35 minutes or until the top is golden, the apples are tender and the filling is bubbly. Good on its own, but really wonderful served with vanilla ice cream, or even with fresh Half and Half poured on.

EASY APPPLE CREAM CHEESE DANISH

This is easy already, but if you want to make it really, really easy, add some cinnamon and lemon juice to canned apple pie filling and use that instead. Won't be as good, but still will be well worth eating. (PS. No one ever needs to know that you didn't make the whole thing from scratch if you take care to hide the crescent roll container and the apple pie can if you used that. Erma Bombeck used to suggest scattering some flour around the kitchen and on yourself to make it look like you'd been working really, really hard.)

CRUST:

1 package of 8 crescent rolls

CREAM CHEEESE FILLING:

6 ounces cream cheese, softened

1/3 cup sugar

1 tablespoon lemon juice

1 teaspoon vanilla

Apple Filling:

4 tablespoons butter

3 apples, peeled and diced

1/2 cup sugar

1 teaspoon cinnamon

2 to 4 tablespoons water

Frosting:

1 cup powdered sugar

1/2 teaspoon vanilla

Dash salt (optional)

2 to 3 tablespoons water

Preheat oven to 350 degrees. Butter a pan or line it with parchment paper and set aside. Mix cream cheese, sugar, lemon juice and vanilla until smooth and set aside. In a medium pan, melt butter over medium heat. Add apples, flour, sugar, cinnamon and 2 tablespoons water and cook until apples are soft, about 7 minutes. Add more water one tablespoon at a time if apple mixture gets too thick. Remove from heat and cool slightly. Place crescent roll dough on prepared jelly roll pan, making a rectangle. Use a rolling pin to seal seams and thin dough out slightly. Make 2-inch diagonal cuts about an inch apart on the long sides of the dough. Cut in toward the center, but leave at least 4 inches down the middle uncut, because that's where you're going to put the filling. Spread cream cheese filling in the uncut center of the dough. Spoon apple filling on top of cream cheese filling. Pull the top and bottom of dough over filling and then pull the dough slices from the sides in toward the center, creating a braided look. Bake for 20 minutes or until golden brown. Cool for at least 20 minutes. Then make the frosting by mixing powdered sugar and salt with vanilla and water in a small bowl until smooth. Add additional water if needed to get to desired consistency. Drizzle over warm Danish. Serve slightly warm, at room temperature or cold.

The Country Cousin

Thought for the week: Thank You, Lord, for the beauty and bounty with which You have surrounded us. And please, send blessings to help the poor people of Mexico cope with the aftermath of their earthquake, and for those who have been hit by the recent hurricanes in the United States. But perhaps mostly, Lord, could You, would You, please, please, guide President Trump as he tries to keep his promise to make America great again, and maybe knock some sense into the head of Kim Jong Un so he quits playing with nuclear weapons? We do realize that Jesus told us this world will always have wars and famines (because humans aren't perfect) but we'd rather not have either one right now. 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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