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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 2, 2020

Labor Day is a time for play!

Seems sort of ironic that we celebrate Labor Day - the day set aside to honor the workers of this country - on the the last day of the final weekend of the Summer fun season. Comes each year on the first Monday of September, so this year it's on Monday, Sept. 7, the latest date it can be. Most years, in most school districts, kids would be going back to school on the Tuesday after the holiday, but this year those who get to be back in school have already started classes.

It's possible there could be an unanticipated perk for kids who are doing on-line learning. If there's Internet available, they might be able to do their lessons just as well from the family's "up north" getaway location just as well as in their full-time homes, so the families could enjoy an extended weekend if Mom and Dad's work schedule allows it.

Autumn sent a message loud and clear last weekend that Summer in TIMESland is at an end. Had to turn the air conditioner off, and the furnace even kicked in a few times.

There have been some perfect Autumn days (never mind some intermittent rain) and nights just chilly enough to really enjoy a campfire, and we're promised more of the same for the coming week, with highs in the lower 70s, nights in the 40s, and chances of rain at 30 to 50 percent. Wonder if that means it will rain half the time? Labor Day itself is projected to be a bit more chilly, with highs only in the middle 60s. Definitely sweatshirt weather.

Tuesday night going into Wednesday we were treated to a silvery full Corn Moon that made the night nearly as bright as day.

JUST WONDERING

If a train station is where the train stops, and a bus station is where the bus stops, what is a work station?

SAVED BY THE POLICE

Our brave men and women in blue have been taking a lot of abuse in the press lately. Folks doing the rioting don't want us to have weapons so we can protect ourselves, but they also don't want to fund the police. Wonder who they expect to answer if they dial 911?

Sometimes even crooks are saved by the police, and glad of it.

Read about a Police Lieutenant in Kokomo, Illinois, who some years ago got a whispered 911 call on a really busy night down at the station. Caller gave his name, and it was someone the lieutenant knew all too well. He was a fairly young man who had often been in trouble as a juvenile and continued his lawbreaking ways into adulthood. Police were seeking to arrest him on a burglary warrant, so the lieutenant was more than a little surprised by the call.

"Don't you know we've got a warrant for your arrest?" the lieutenant asked.

"Sure," was the whispered reply, with were more than a few loud thumps bangs and shouts in the background. "I know," the caller went on. "I"m turning myself in. Come and get me. Come and get me right now!" He said and then gave the address where they could find him.

So officers were dispatched. At the address they found two burly men, one at the front door and one at the back. They were an angry team - a father who had caught the young man messing around with his daughter, and his equally enraged son seeking to defend the innocence of his little sister. They ordered the father and son team to stand back, arrested the frightened young man and took him to safety at the jail.

The lieutenant said the young man figured - probably correctly - that whatever amount of time he had to spend in jail would be a lot less painful than five minutes alone with the angry father and big brother.

RECALLING EARLY DAYS

Wrote a few weeks ago about getting lost on an ATV/UTV trail while attempting to travel late at night from Dunbar to Athelstane via Old County A, which once was a county highway but today is a totally evil gravel and and trail through the mighty Marinette County Forest.

That tale brought back some memories to James Heidewald, 86, who offered to share them. That offer was gladly accepted. Mr. Heidewald sent a letter dated Aug 16 that I didn't receive until this weekend. In the meantime, he and some family members took the road that passed their old family farm, which now is part of the County Forest, and his comments about that trip were shared here last week.

Now here is the rest of the story.

Mr. Heidewald wrote:

"Some time in 1910 my grandparents and their two sons moved to a 160-acre farm in an area that is now in the Town of Dunbar, near the corner of Old County A and Trout Haven Road, about 10 miles north of Athelstane and about seven miles south of Dunbar. Part of their land was on or near the south branch of the Pike River. After several years they had managed to clear enough land to grow enough crops to feed several milk cows and two horses.

Later the older brother, Carl, moved back to central Illinois and was drafted into the Army for World War I. The younger brother, Fred (Mr. Heidewald's father) worked several jobs along with farming, and married his mother, who was from Athelstane. They had four boys and one girl who died quite young. Three of the boys are still living.

Heidewald was born in 1934 and lived in the Town of Dung.

His tale went on, "In the 1930s, school bus service in our area was non-existent. My older brother stayed in Athelstane with his grandmother for first grade and was home schooled for second grade. When I was five years old my Dad got a job as a bus driver. He used his 1929 model A Ford to take my brother, myself and two neighbor children to school in Dunbar. The following year, 1940, all the farms in our area were bought out and fields were planted in trees."

He explained you could also get to their old farm via Trout Haven Road from Hwy. 141 in Beecher, and added, "All roads were either gravel, and some were just two ruts. The highlight of the trip to Athelstane was crossing the high sided railroad bridge over the Pike River, which ran near our farm. We made that trip many times to visit my mother's family in Athelstane. "

He said in 1940, "Some government officials decided our farm and all others in that area would grow trees better than corn," and the family farm was converted to forest.

He said his older brother Ken, born in 1931, remembers more about the farm than he does. Their family, and all the other farmers in the area, "were given an offer they could not refuse," so they turned their farms over to Marinette County and moved off the land.

"We made many trips back there to pick black, blue and June berries, which grew very well. Now people go to that part of the woods just to view 12 Foot Falls and other falls in the area. Some of the roads are even paved today, but not Old County A."

Ken recalled that the two children who shared their school bus rides were Steve Renikow and his sister. Their family still lives west of Wausaukee near Hwy. 180, James Heidewald said.

Heidewald wrote that an older gentleman, "Williamson," who had been their closest neighbor, moved to a farm on Highway 8 between between Dunbar and Pembine, where their family often visited him. The Boyd family that lived nearby relocated to Coleman.

In his letter, James Heidewald said he, his brother Ken, his wife, and possibly his cousin Joan McLaughlin ( who owns the house on Hanson Road where my mother used to live) planned to visit the old family farm, with a stop at the cemetery where his parents, grandparents, aunts, uncles and cousins are buried, and also the cemetery in Dunbar where his baby sister is buried, along with old friends from the Helton and Munson families.

In his phone call after the trip down memory lane (or memory roads in this case), Heidewald said after facing the hardships of travel on Old A and the recreational trails that cross it they were extremely happy to get to the cemetery.

In his letter prior to the trip Heidewald had written: "The road (Old A) north from Athelstane all the way to The Northwoods Tavern on Benson Lake Road (now Northway Road) has been paved for quite a while, but if you can find Old A north from Benson Lake Road, it is not."

Heidewald went on, "There is a notation on the county map for Whiskey Creek about a half mile north of Trout haven Road. My Dad said it was the best water in the Town of Dunbar. It crosses old County A and empties into the Pike river by 12 Foot Falls."

Heidewald wrote that on past visits he had shown his family where the family farm used to be. One apple tree and some cement footings are still there, along with the cement slab for what used to be his grandparents' home, complete with the three bolts that held the cream separator.

Other than that, the forest has re-claimed the Heidewald farm and the farms of the families who lived near them.

ON THE SOAP BOX A TALE OF TWO VIEWPOINTS

Times never change, and sometimes some people can't do anything that will satisfy their critics.

Back about 2,000 years ago Matthew wrote in the first book of the Bible:

"To what can I compare this generation? They are like children sitting in the market places and calling out to others: "We played the pipe for you, and you did not dance; we sang a dirge,  and you did not mourn.'

Then he went on to say: "John came neither eating nor drinking, and they say, "He has a demon.' Then the Son of Man (Jesus) came eating and drinking, and they say, "Here is a glutton and a drunkard, a friend of tax collectors and sinners.' But wisdom is proved right by her deeds."

Not by any means intending to compare him - or anyone else - to Jesus, but does this remind you of how some folks are treating someone who lives in today's world?

COOKIN' TIME

It's a great time for cooking, and for eating. Cooler days and nights make it a lot more fun to spend time in the kitchen, and fresh garden goodies make it even more fun.

OMELET IN A MUG

Quick, easy breakfast treat with minimal clean-up. Especially handy for someone on the run, or families with different schedules. Have the ham, peppers and onion diced ahead of time and whoever is ready to eat just has to measure the amounts needed into the mug at cooking time.

1 tablespoon butter

1 tablespoon diced green bell pepper

1 tablespoon diced onion

Pinch of black pepper

Dash of salt, optional

2 large eggs

2 tablespoons shredded Cheddar cheese

2 tablespoons diced fully cooked ham

Melt butter in a large heat-proof mug and swirl it around a bit. Add the onion, green pepper and black pepper. Set a saucer or paper plate on top and microwave for one minute. Add the salt, eggs, Cheddar cheese, ham, and salt. Beat it together a bit with a fork and then microwave on high for 1 minute. Stir and return to microwave and cook until eggs are almost completely set, 1 to 1 1/2 minutes longer. The eggs will finish cooking while you let the mug cool for another minute or two. It's okay to let the microwave finish cooking by itself and then sit while you finish getting dressed.

GARLIC LIME CHICKEN FAJITAS

These are a wonderful treat for family gatherings - easy to make and fun to eat. Recipe puts fresh peppers to good use, and the Fajitas can be topped off with diced tomatoes fresh from the garden, diced or sliced onions (green ones if you still have them), diced avocado, and shredded lettuce of whatever variety you have available. Add refried beans and rice for a full meal with minimal work. Using purchased dried and diced garlic, onion and herbs in the marinade minimizes preparation work. Make garden fresh salsa to go with these if you really want to go all out.

Marinade:

1 teaspoon minced dried garlic

1 teaspoon minced dried onions

3/4 teaspoon ground cumin

3/4 teaspoon crumbled oregano leaves

1/2 teaspoon crumbled cilantro leaves

1/2 teaspoon ground black pepper

1/4 cup each lime and orange juices

2 tablespoons olive oil

1/2 teaspoon salt

Fajitas:

2 tablespoons olive oil

1 1/2 pound boneless chicken breast, cut into thin strips

2 medium green or red bell peppers, cut into thin strips

1 large yellow or red onion, cut into thin slices

1 fresh jalapeño pepper, thinly sliced (remove seeds unless

you like it hot)

8 flour tortillas, 8-inch

Mix all the marinade ingredients in a large zipper type plastic bag, and add the chicken strips. Seal the bag and squish it around to get marinade on all the chicken slices. Refrigerate for at least 30 minutes, turning and squishing a few times. Longer marinating is okay. While the chicken marinates, prepare the toppings you want to serve with the fajitas. When it's time to cook, heat the two tablespoons olive oil in a large heavy frying pan, preferably stainless steel. Take the chicken strips out of the marinade and fry them over medium-high heat for about three minutes, or until lightly browned. Remove the chicken from the skillet and add the sliced peppers, sliced onion and about a quarter cup of the marinade mixture. Cook and stir for about 10 minutes, or until the vegetables are tender. Return chicken to the skillet and cook for two or three minutes or until heated through. Heat the tortilla shells briefly in a cast iron or other heavy bottomed frying pan, and have each diner fill their own shells as they like.

CILANTRO RICE

Use more or less of the cilantro and lemon and lime juices to suit your taste, and serve with additional lemon and lime slices on the side.

1 cup long grain rice

2 cups water

1/2 teaspoon salt

2 tablespoons butter

2 teaspoons minced dried cilantro, or 2 tablespoons minced

fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon fresh lemon juice

Slices fresh lemon and lime

Bring water, salt and butter to a boil in a heavy kettle. Add the rice and bring quickly back to a boil. Boil about five minutes, then turn off, cover, and let sit for about 20 minutes. Fluff with a fork, add cilantro and juices and let sit again for maybe 10 minutes. Longer is okay.

APPLE FRITTER CAKE

Apples are ready now. This is a quick, delicious and easy way to enjoy them.

Cooking spray

3 cups all-purpose flour, sifted

1/3 cup sugar

2 tablespoons ground cinnamon

3 teaspoons baking powder

1 teaspoon salt

2 medium apples, peeled and chopped (at least 2 cups)

1 bottle (12 ounces) beer or unsweetened apple juice,

room temperature

1/4 cup butter, melted

ICING:

2 cups confectioners' sugar

3 to 5 tablespoons milk

1/2 teaspoon vanilla extract

Pinch salt

Line an 8-inch square baking pan with parchment paper, letting ends extend up sides. Spray it with cooking spray. Preheat oven to 350 degrees. Whisk together the first five ingredients. Add apples and beer; mix just until blended (do not over mix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Lifting with parchment paper, immediately remove cake from pan. Peel off paper, and then brush all sides with melted butter. Drizzle whatever butter is left over the cake. Poke it a bit with fork if you want to so it soaks in. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake.

Thought for the week: Lord, you promised us, "Come unto me, all ye that labour and are heavy laden, and I will give you rest." How sad that some people in some lands must labor and never reap the fruits of their own labor. On this Labor Day, thank You for allowing us to live in a land of freedom and plenty, where we can choose our own jobs in whatever trade we have prepared ourselves for, and aspire to whatever goals we want badly enough to work for. 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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