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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: April 12, 2018

Spring will come...Maybe...

Don't lose hope. Spring will come some day. Doesn't look like it will happen soon though.

Forecasters promise us some fairly fine April weather on Thursday, with just a little rain and daytime highs above the mid-40s, but then rain on Friday, rain and/or snow on Saturday, Sunday and Monday, and freezing night temperatures with highs in the low 40s or below all the way through until Sunday, April 23. Is to get only slightly better after that.

17 INCHES, 17 DAYS

Nephew who lives in the UP between Iron Mountain and Channing, Mich. just north of the Wisconsin/Michigan border has been measuring snowfall in his yard. Says between the official First Day of Spring on Tuesday, March 20, and Friday, April 6, his tally was 17 inches! The accumulated depth isn't quite that much now because of slight thaws and some normal settling, but 17 inches fell there in the first 17 days of spring. Those folks who wanted to end Global Warming should be ecstatic!

LEARN A SKILL

If you're a bit computer-illiterate, free classes are being held at the Job Center of Wisconsin at 1605 University Drive in Marinette on Mondays from 2:30 to 3:30 p.m. For reservations, call the Job Center at 715-732-7854 or 715-732-7756. The classes are funded by Bay Area Workforce Development Board in partnership with Goodwill Industries. Classes are open to everyone, and there is no charge. They'll be teaching computer basics, MS Windows, Word, Internet, e-mail and Excel.

DO SOME FUN THINGS

Drop in at the Stephenson Public Library in Marinette between 9 a.m. and 5 p.m. on Saturday, April 14, 21, and 28 to play a board game or do a puzzle. All you need is a library card or photo ID. You bring the players. The library provides the puzzles and games. Spend an hour, or the entire day.

OUTDOOR KITCHEN

Or plan an entire wonderful summer kitchen. If construction starts as soon as the ground thaws you could be using it by Memorial Day. Or at least the Fourth of July. Anyone want to bet on Labor Day?

An outdoor kitchen can range from extremely simple to as elaborate as your indoor one, but without walls. It can even have sports bar features added.

The outdoor kitchen we used to have didn't have much else, but it did include an old refrigerator with a beer spigot in the door and room for the keg inside, plus ice cube space and a little room left over for food. Russ Falk, who is said to be a nationally recognized expert on outdoor kitchen design, says to never scrimp on room for the grill you want, and whatever else you do, be sure to plan for plenty of lighting and counter space. He recommends at least 24 inches of counter space on one side of the grill and 12 inches on the other, so the cook can take food from one platter and place it on the grill, and have a platter on the other side to take it off when done.

Falk warns us to be sure lighting is arranged so that opening the grill lid doesn't cut off illumination on the grill's cooking surface.

A sink can be as simple as an old used one with a garden hose connected to the faucets and a bucket underneath to catch the runoff, or better yet, a PVC hose to run the wastewater somewhere else. If you choose the hose option, be sure to bury it so it's not a traffic hazard. Falk said if you can't run plumbing or a hose to get water to the outdoor sink, consider using a water tank and an RV pump as a way to get running water without the expense of actual plumbing.

The sink also should have a drainboard counter on each side so you can use it efficiently for cleaning veggies outdoors. If you're a serious gardener you'll enjoy getting the garden soil off outdoors, not hauling it into the house.

Friends of ours have a homemade kitchen cupboard outdoors, with a swing down door that serves as a roof when the kitchen is open, and keeps everything inside safe from critters when it's closed. There's a pull out shelf that can become a counter when the kitchen is open, and the sink is under it. That's where the cooking utensils, seasonings and disposable dinner ware are kept. Falk suggests the outdoor cabinet should be made of stainless steel, but the one our friends have is wood, and it works very well indeed. Just needs a weatherproof outdoor finish, perhaps spar varnish, and rain barriers over the seams.

They have many large family gatherings, so adjacent to their outdoor kitchen they put up a roof with enough room under it for several picnic tables. Mostly, they hold the salads and desserts that everyone brings to share, but sometimes people eat there.

In another counter/cupboard there are plenty of weather proof electric outlets behind the counter area for Nesco roasters, slow cookers, toasters, etc. Those items too are kept in a cupboard with a drop down front when the kitchen is out of service. Not fancy, and not at all difficult to build for anyone handy with a hammer and skill saw. If you plan to do one, before you decide on the size, measure your cookers to be sure they fit, length, width and depth. Sometimes they take more room than you expect.

The outdoor kitchen also really should have a refrigerator, but if you can't mange that, a large cooler may double as an ice box. Our refrigerator lived outdoors under a roof all year long. It wouldn't keep food (or beer) from freezing in winter, but did keep everything cold all summer, and kept running for many, many years.

ON THE SOAP BOX

COUNTY POLITICS


Marinette County Board will be operating under newly adopted rules with a new committee structure after its bi-annual reorganizational meeting on Tuesday, April 17.

There will now be only five standing committees, each with six members, plus an Executive Committee made up of the chairmen of each of the standing committees plus the County Board chair and vice chair.

Should be efficient. But we need to be cautious and remember that dictatorship is the most efficient form of government, but certainly not the best.

Am told by a number of supervisors that they expect the next push at the county level to be for a cut in the number of supervisors from 30 to perhaps 20 or 21. That is best done when district lines are re-drawn after the next census, which will be in 2020, and would affect results of the 2022 County Board elections.

Based on experience gained as a past long-time member of County Board and more than 40 years as a paid observer of county politics, must urge everyone to resist any attempts to cut the number of County Supervisors. We need them!

At one time I too felt 30 supervisors was too many. But after being directly involved, and considering the complexity of county government and the number of "businesses" it operates, sometimes now feel even 30 supervisors is not enough. Not enough to give close scrutiny of the hired help who run those businesses for us. By "businesses," mean the Law Enforcement, Health and Human Services, Parks, Forestry, Highway Department and more.

Just as corporations need an effective board of directors, our County is a corporation that needs an active, involved and informed board of directors - the County Board.

Supervisors should not be told to keep their hands off, and only set policies. They need to look closely at operations, and demand answers if they have questions.

They need to be directly and closely involved, to be sure their policies are followed, and to be sure the people they hire to run the show are making decisions for the benefit of county taxpayers and not for the benefit of themselves and their friends.

Have seen too many instances over the years when people who were entrusted with high positions violated that trust.

How about the Parks Department head who recommended heating the water around the dock at Camp Bird to save the "expense" of bringing it in for the winter? Purchase of a heating unit was on the committee agenda for approval. When a supervisor asked what it would cost to run it, the department head claimed not to know the answer. He never did bring the suggestion up again. Was a friend of his selling it? Did he just want the good fishing that heated water around the dock would bring? We'll probably never know. He was fired later for a totally unrelated reason that was a lot more serious.

Could name other names and tell lots more sad, true stories, but won't even attempt to go into that here.It's enough to say that sometimes because there were observant supervisors, and sometimes because there was a vigilant news media, many of those individuals were caught and eventually fired. At least one even went to jail. Some of the bad department heads had been targets of complaints from their underlings for years before anyone paid attention and did something about it. One of the reasons for supervisors and parent committees is so the minion employees have someone they feel they can safely and effectively complain to.

No one will ever know how many department heads over the years abused their positions and got away with it because no one was looking, or at least not enough people were looking closely enough.

This is a huge county, area-wise, and all parts of it need representation. County government is a huge operation, and the more eyes looking at it. the better. There will always be some supervisors who run for office just for the prestige, or even for the pay, and there will always be some who run because they love the county and the people in it and want to make things better for everyone.

With more members on County Board, we have a better chance of getting at least some supervisors who really care about their responsibilities and work to do a good job! Cut the size too much, and raise the pay, and that could easily change!

MORE SEX OFFENDERS?

Oconto County resident Dave Behrend is concerned about the State of Wisconsin's policy of placing released sex offenders and other problem residents in Assisted Living facilities in rural residential neighborhoods in northern Wisconsin, has set up an informational discussion meeting at 7 p.m. Thursday, April 12 at the Town of Morgan Town Hall, 3276 County Road C, (Oconto County).

Behrend said investors have been purchasing dwellings in rural residential areas of northern Wisconsin to convert them into Assisted Living facilities without need for special permits. The state can then place offenders in these facilities without notifying neighbors and local law enforcement agencies.

COOKIN' TIME

Hungry for new flavors, and frustrated because you can't get to cooking on the grill? Today's recipes will make your tastebuds sit up and take notice.

GRILLED MUFFULETTA

Softened butter

8 slices rustic bread or 8 slices sourdough bread

16 slices provolone or mozzarella cheese (thin slices)

1⁄2 cup olive tapenade (see recipe below)

6 ounces thinly sliced black forest ham

6 ounces sliced mortadella sausage

4 ounces sliced genoa salami

Brush both sides of bread lightly with butter. Layer 4 slices cheese over four of the slices of bread. Top with olive salad, ham, mortadella, salami, remaining cheese and bread. Top with the remaining four slices of bread, making sure the outside is buttered. Cook sandwiches in a preheated griddle, heavy skillet or panini press until golden brown and cheese is melted, about 3-4 minutes. If using pan or griddle, use medium heat and toast until golden brown on one side, then turn over and toast until golden brown on the other. Press down on sandwiches to flatten while they toast. Should take about three minutes on each side.

OLIVE TAPENADE

Use green olives with pimientos if you like. I don't care for anchovies. Others say they're essential. Add some if you want to. Keeps for a week, refrigerated, in a covered container. If you don't have fresh herbs, use about half a teaspoon each of the dried variety.

1 cup black olives, pitted

1 cup green olives, pitted (can be pimento stuffed)

1/4 cup sun-dried tomatoes , drained

1 tablespoon capers (optional, but preferred)

1 garlic clove, finely minced

1/2 tablespoon chopped fresh basil leaves

1/2 tablespoon chopped fresh thyme leaves

1/2 tablespoon chopped fresh flat-leaf parsley leaves

1/4 tablespoon chopped fresh oregano leaves

1/4 cup extra-virgin olive oil

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

LOCRO WITH SOFRITO SAUCE

This Argentine recipe comes to us from NAPS news service, and has South of the Border flavor combinations that will be deliciously new to most of us. We'll be back for more. Ernesto Bajda, wine maker at Don Miguel Gascón Winery, says this thick, hearty stew goes perfectly with a glass of their Don Miguel Malbec wine. Serves six very hungry people.

1 can (15 ounces) whole corn, drained

can of butter beans1 pound of either sirloin or skirt steak

1 pound of lean pork spareribs

1 pound of lean pork roast

pound bacon

2 links chorizo sausage

4 summer squash

3 garlic cloves2 bay leaves

Sofrito Sauce:

2 onions, diced

4 tablespoons diced red bell pepper

8 tablespoons butter

4 tablespoons paprika

1 teaspoon cumin

Salt to taste

Sprinkle the spareribs liberally with salt. Cut the beef and pork into medium pieces, the chorizo into thick slices and bacon into small pieces. Cut the summer squash into cubes. Bring 8 cups water, with added salt and bay leaf, to a boil, reduce heat, add the corn and simmer. Add the squash, garlic, minced bacon, spareribs and pork. Continue simmering for 10 to 15 minutes. Remove any foam that rises above the broth with a slotted spoon and stir occasionally. Add the chorizo, beef and beans and continue at slow boil for 30 minutes, adding water if necessary. Salt to taste (usually this dish is not very salty). Total cooking time should be about an hour.

For the Sauce: Heat the butter in a skillet and in it sauté the onion, red pepper, paprika, cumin and salt. Simmer until the vegetables are tender. When serving, add a tablespoon of sauce to each bowl.

PEACHYBERRY BREAD BAKE

This nutrition-packed treat was a winner several years ago in the Eggland's Best egg recipe contest. Breakfast or dessert? Your call. If you don't have egg bread, go ahead and use regular white bread.

5 cups egg bread, cut or torn into 1-inch pieces

3 cups sliced peaches, frozen or fresh

2 cups blueberries, frozen or fresh

3 eggs1/4 cup pure maple syrup

1/2 cup brown sugar

2 cups milk

4 ounces melted butter

1 teaspoon vanilla

1/4 teaspoon salt

1 teaspoon cinnamon

2 tablespoons white sugar

Spray a deep pie baking dish with cooking spray and in it put half of the bread cubes. Spread on 2 cups of peaches and 3/4 of a cup blueberries. Add remaining bread. Beat together eggs, maple syrup, brown sugar until well blended, then add milk, salt, butter, vanilla, and cinnamon. Pour over contents of the baking dish, cover with plastic wrap and refrigerate for at least one hour, or even over night. Slightly more than an hour before eating time, preheat oven to 350 degrees, remove dish from fridge, remove plastic wrap and spread remaining peaches and blueberries over the top. Sprinkle with white sugar. Bake for one hour or until it is puffed up and lightly brown. let cool 10 minutes before serving.

The Country Cousin

Thought for the week:
Read recent web comments about the difference between a democracy, which can easily degenerate to to mob rule, versus a Democratic Republic, which is what the United States of America is and hopefully will remain. Benjamin Franklin, who was one of the more influential men in determining what the new nation would become after the Revolutionary Army won freedom from England in the War of 1776, had this to say about the difference: "Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well armed lamb contesting the vote." Notice that Franklin, who was known as a man of words, not weapons, had to say about need for the lamb to be armed. Let us not forget the real reason we need to protect the Second Amendment!



(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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