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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: November 1, 2018

Be informed before

you vote on Nov. 6!




By the time most of you read this, Halloween will be over for another year, and hopefully all the ghosts, goblins, witches and other sundry creatures of the night will have returned to their regular haunts. By old legend, they are allowed out on Halloween, Oct. 31, but then are prohibited from wandering the Earth on Nov. 1, which is All Saints Day.

Don't forget to turn your clocks back before you go to bed on the night of Saturday, Nov. 3, when Daylight Savings Time ends and we get back the hour we lost last Spring. Remember the old saying: "Spring forward, Fall behind."

TIME FLIES

Heard recently about a middle aged woman who had a heart attack and was taken to the hospital. While on the operating table, she had a near death experience.

Seeing God, she asked, "Is my time up?"

But God told her it was not her time to go. "You have another 43 years, 2 months and 8 days to live," He said.

After she recovered, the woman decided since she had so much more time to live, she might as well look even nicer. She stayed in the hospital and had a face lift, liposuction and tummy tuck. Between operations, she colored her hair and got it cut in a new style.

After her last operation, she was released from the hospital. While crossing the street on her way home, she was hit and killed by an ambulance.

Arriving in front of God, she demanded, "I thought you said I had another 40 plus years? Why didn't you pull me out of the path of that ambulance!?"

God replied, "My child, I am so sorry! You changed so much that I didn't even recognize you!

ON THE SOAP BOX

ELECTIONS ARE TUESDAY, NOV. 6


The elections coming up on Tuesday, Nov. 6 are mid-term in terms of the office of President, but the outcome could change the direction of this nation for better or worse, for many years to come.

Please vote. But also, please, know who you're voting for and why. Don't waste your precious vote because of a candidate's gender or the color of their skin. Know what the candidate stands for, what policies they want to see followed.

If you don't know their position on things like abortion, gun control, welfare, immigration and such, try to get that information from someone you know and trust before you cast your ballot.

If you get to the polls and find out that you don't know which of two candidates to vote for, we might all be better off if you don't vote for either of them.

Elections have been won and lost by some very small margins in recent years. Every vote counts. Make your vote count as support for things you believe are important, or against things you believe are vile.

Regardless of the outcome, it's quite likely that after the election is over, 100 percent of Americans will think the other 50 percent have lost their minds.

Another political pundit declared it strange that America produces citizens who will cross the ocean to fight for democracy but won't cross the street to vote.

HALLOWEEN HAUNTS

In today's world we seem to be more and more enjoying the antics, decorations and themes of Halloween, so many of us are sad to see it go. Sharing a good ghost story has long been a favorite past time at any time of year, but especially around campfires, or on dreary autumn nights.

Writer and ghost hunter Chad Lewis wrote a few years ago: "As fall tightens its grip across the state and darkness slowly swallows the daylight, there is no better time for a Wisconsin ghost story. The state's long history of spooky tales began with American Indians and continued with white settlers who brought their own spiritual traditions and superstitions.

"By the early 1900s, every community in the state was gushing with ghost stories, leading the noted Wisconsin folklorist Robert E. Gard to declare that Wisconsin had more ghosts per square mile than any other state."

In a 2013 news article, Lewis said for more than 15 years he had been seeking out the supernatural in old structures, trudging through spooky cemeteries, exploring ghost-filled forests and rambling along haunted highways, in search of Wisconsin's most haunted places. Claims he found some, too. He suggested people who do some ghost hunting of their own you might want to sleep with the lights on.

Understand that some ghost hunters came to Peshtigo this year seeking ghosts of the Peshtigo Fire, but am not sure if they found anything.

By the way, according to the old stories, ghosts don't come out only on Halloween. Those who tell the tales claim the haunts can show up any time they want to, even during daylight hours.

RAIN, RAIN, RAIN

There's been so much rain this fall that it's starting to get folks down. Fellow down the road said his wife was getting really depressed, after it had been raining for 3 days without stopping. Said she was just looking through the window weeping. "If the rain doesn't stop tomorrow, I'll have to let her in," he added.

CHASING COBWEBS

Halloween, with imitation cobwebs, may be over, but real cobwebs are still haunting our house. It's time to hunt them down and chase them out, along with various and sundry dust bunnies, dirt smudges, carpet soil and other evidence that the place needs a really good cleaning before its time to decorate for Thanksgiving and the Christmas holidays. That maybe two to three weeks, unless you're expecting a house full of company for Deer Season, which are the really high holidays for many families in TIMESland. In that case, you've only got about two weeks!

WONDERFUL W-D 40

For procrastinators like someone I know all too well, the summer gardening tools still need to be cleaned up, treated, and tucked away for the winter. For those chores, there's nothing quite like good old W-D 40.

But that wonderful spray is good for a whole host of housekeeping chores besides, like polishing the silver, removing crayon marks from walls, (including papered ones), cleaning stains from spilled mascara, nail polish, paint and scuff marks from tile floors, wiping away grime from the grout lines and elsewhere on wall tile, and scrubbing stains from stainless steel sinks. Spray it on, wipe it off, and then clean up with soapy water. Also works to get gum out of carpet, off clothing, or out of human hair, should you need to do that.

Do test it on a hidden area before using on fabrics and wall paper to be sure the oil does not create its own stain.

WD-40 is a secret formula that has solved countless problems for consumers since 1958. Norm Larsen, the original founder of WD-40, was trying to find degreasers and rust-free solvents for the aerospace industry when he came up with WD-40. The story is that it took him 40 attempts to do that, hence the name. When the company came out with an aerosol spray, its use spread widely, and the blue and yellow can is instantly recognized worldwide today.

The WD-40 formula remains secret. It does not contain wax, graphite, silicone or kerosene. The "WD"in the name stands for water displacement, but the formula contains a special blend of lubricants, and also features anti-corrosives and ingredients for penetration and soil removal.

The WD spray can help break in a stiff leather tool belt; free stuck Legos; prevent flower pots from sticking together; clean rust, tar and other gunk from steel saw blades and such, and remove gooey residue from price tags, duct tape, and stickers. (That latest tip should be invaluable when you're wrapping Christmas gifts and want to remove all evidence of the sale price sticker from the package.)

Advice is not to use WD-40 on bicycle chains (it can attract dirt and eventually cause stickiness), paintball guns (it will harm the seals), door locks (use graphite instead), and iPods and iPads or in fact anything with plastic covers or components. It will indeed quiet squeaky door hinges, but also will attract dirt and may eventually cause grimy streaks to run down the door or its frame.

CAKE MIX TIPS

With winter baking time many of us will be making cake mix cakes sometimes instead of going to the hassle of from scratch baking.

While the mix cakes are often just as good as the completely homemade variety, here are a few hints designed to make them even better

One is to add more eggs to get an extra rich and moist cake. Just stir in two extra egg yolks along with whatever eggs the recipe calls for, and save the egg whites to make delicious meringues. For a lighter and more airy cake, use only egg whites and save the egg yolks for creme brûlée. Taking out the yolks decreases the amount fat in the cake, so replace it with 1 tablespoon melted butter for every yolk removed.

Swap out whatever water the directions call for and replace it with another liquid, preferably something with flavor and fat. Substitute whole milk or your favorite non-dairy milk. Almond and coconut milk work especially well. The milk adds fat, which results in better flavor and density in your cake. Want to make your cake extra rich? Swap out the milk for buttermilk, and now you've really got something special! Because buttermilk is extra thick, use a few more tablespoons than the recipe calls for. Think "out of the box" and use other non-dairy liquids: Try swapping out the water for soda, colas are pretty much the best, but there's a really great Mountain Dew cake too. Using fruit juice is good too. Orange is great with vanilla and yellow cake. Chocolate cake is good with cherry soda, a stout beer or strong cold coffee instead of the water.

Most box cake recipes call for vegetable or canola oil. Try replacing them with an equal amount of melted butter to boost richness. For an extra decadent cake, add two tablespoons of mayonnaise. Think that's crazy? Remember, mayonnaise is just eggs and oil " two things already in your cake! For a tangy twist, add up to cup sour cream or full fat yogurt.

The vanilla powder in your boxed cake mix might be past its prime. Bump up the flavor by adding to 1 teaspoon of vanilla extract.

Making a spice cake? Add a little rum, almond, or orange extract as well. If you're making a white or yellow cake, add a teaspoon or two of fresh lemon or lime zest, or a bit of juice. And don't forget all of those goodies in your cupboard that you would use in cookies, brownies or other cakes. Throw in a handful of chocolate chips, nuts, or dried fruit to make your cake extra special.

Love Up the Layers

After baking and cooling your cake, slice it in half or thirds, and add something special to those layers. For extra moisture and flavor, you can brush each layer with simple syrup, jam or marmalade, or even a bit of your favorite booze (like coffee-flavored liqueur for tiramisu cake or a bit of rum for a spiced orange cake). Of course, those extra layers are perfect for more frosting and icing (which results in a better frosting-per-bite ratio). But don't forget about other delicious layering ingredients like chocolate ganache, buttercream, fresh seasonal fruit, flavored whipped cream, or lemon curd. By the way, use thread instead of a knife to get nice even sliced layers.

Another way to soak your cake in flavor is to poke holes in the cake, pour a flavored mixture over the top, and let it soak into the holes. (Think Jell-O poke cakes.)

The liquid could also be rum, Irish Creme, or other compatible liqueur sprinkled on in moderation before adding the frosting or whipped topping. But then it's a grown up cake, so don't share it with the kids.

COOKIN TIME

The season for homegrown garden goodies is quickly coming to an end for this year, but apples, pumpkins, beets and several types of squash are still plentiful and fairly inexpensive. Cook, eat and enjoy!

MUSHROOM BEEF BARLEY SOUP

These chilly Autumn days are definitely soup weather. Serve this up with crusty bread spread with real butter and no one will probably even want dessert. However, grilled cheese sandwiches are also great with this, and who doesn't like Apple Pie, even if they are too full to eat it?

8 meaty short ribs , about 2 1/2 pounds

2 tablespoons olive, grapeseed or coconut oil or more as needed

6 dried mushrooms

1 pound white mushrooms scrubbed and sliced

1 cup peeled and chopped carrots (about 2-3 medium carrots)

1 cup chopped celery, including leaves (about 3-4 stalks)

1 whole large onion, chopped

2 cloves garlic, minced

3 quarts chicken, beef or mushroom stock

1 1/4 cups pearl barley

2 bay leaves

Salt and pepper

Score short ribs cutting through the membranes. Sprinkle with meat tenderizer. Put the dried mushrooms to soak in hot water for 20 minutes. Brown meat on all sides, about four minutes each side. Remove meat, add half the white mushrooms and brown. Remove and set aside. Add remaining half of the mushrooms white mushrooms, with added oil if needed. Add carrots, celery, onion and rest of the browned mushrooms. Cook until the onions are translucent. Add garlic and cook until fragrant. Using a fine mesh strainer or cheesecloth, drain the juice in which the dried mushrooms have been soaking into the stock pot, give the mushrooms another quick rinse to be sure there's no grit left on them. Chop into small pieces and add them to the stock pot. Add the chicken, beef or vegetable stock, barley, bay leaves and short ribs and simmer, uncovered, for about two hours or until the barley and short ribs are completely tender and the soup is nicely thickened. Add water while simmering if necessary. Season with 1 1/2 teaspoon salt and about a third of a teaspoon black pepper, or to taste. Remove short ribs from the soup, cut meat into chunks or shred it, and mix back into the soup. Or serve the whole short ribs on the bone and let those who eat worry about getting it off the bone. That's how it tastes best anyway.

TEXICAN VEGGIE SKILLET

Quick, colorful and delicious. This is great with a slice of meat loaf and a baked potato on the side.

1 tablespoon olive oil

1/2 onion, sliced into rings

1 teaspoon ground cumin

1 zucchini, cut into 1/4-inch slices

1 yellow squash, cut into 1/4-inch slices

1 cup whole kernel canned corn, drained

15-ounce can stewed tomatoes with green peppers and onion

1 clove garlic, minced

salt and ground black pepper to taste

1/4 cup chopped fresh cilantro

1/2 lime, juice only

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir in cumin. Add garlic and fry briefly. Stir in zucchini and yellow squash and cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute. Stir in tomatoes. Cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

FROSTED SPICY ZUCCHINI BARS

1 1/3 cups brown sugar, packed

1/2 cup butter, softened

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup chopped walnuts

Spice Frosting:

1 (16 ounce) package cream cheese frosting

1/4 teaspoon ground cinnamon (or allspice)

Preheat the oven to 350 degree. Butter a 9x13-inch baking pan. Mix brown sugar, butter, eggs, and vanilla extract together in a bowl. Stir in flour, baking soda, cinnamon, and cloves. Stir in zucchini and walnuts. Spread batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool completely before frosting, about 1 hour. Mix frosting with spice in a bowl. Spread over the zucchini bars. (Some like to use cloves in the frosting. I don't.)



Thought for the week: Veterans Day is coming up on Sunday, Nov. 11. Let us remember to thank a veteran for what he or she has done, and let us not squander the freedoms those veterans fought for. As President Ronald Reagan once said, "Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same." Please Lord, guide us and our children's teachers. Give us the wisdom to arm our children with the information they need to understand this nation and the values we are trying to preserve. 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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