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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: October 14, 2020

Goodbye Autumn!!!

We were blessed with glorious weather and landscapes of eye-shattering brilliance this past weekend in TimesLand, but things don't look so promising for the week to come.

Many of the brightest leaves were beaten down and blown away by the winds and rains on Sunday night and into Monday. While some positively breathtaking vistas remain, the peak color season for this year has passed, and there's even snow in the forecast!

Autumn colors in our corner of the globe are always too beautiful to describe, and the season is always far too short.

The coming week promises to be mostly cloudy and cool, with some rain, and a few nights when that old weatherman expects mercury to dip into the 20s, with daytime highs not much beyond the mid 40s. He's actually talking about sending snow or wintery mixes on Friday night and Sunday night, especially in the northern reaches of TimesLand.

Goodbye, Autumn. Hello Winter. Not looking forward to it at all!!!

HEAVY TRAFFIC

Encountered some really heavy traffic while driving from Crivitz to Peshtigo in the small hours of Wednesday morning.

Encountered five deer, one raccoon, a fox, a skunk and a porcupine on the way. Not another car!

COLUMBUS DAY

Missed mentioning it last week, but Monday, Oct. 12 was Columbus Day, which once was a somewhat major holiday. We honor Christopher Columbus for having the courage to challenge the "experts" of his day in hopes of proving his theory that the world was round, and finding an easy sea route by which they could bring the riches of trade with China to Europe, mainly Spain and Portugal.

Columbus even spent time in jail for daring to insist the world was round, and not flat with a river flowing around it, which was the official teaching of the Church and all the educated elite of his day. He had a hard time finding a crew willing to sail with him and risk falling off the edge of the Earth as every educated person of that era absolutely knew would happen.

But Columbus persisted, and finally convinced King Ferdinand and Queen Isabella to finance the famous trip of the Nina, the Pinta and the Santa Maria.

Had he just given up, who would have discovered America, and when? Or maybe the Incas from South America would have "discovered" the primitive people living in Europe?

As it turned out, Columbus was correct in believing the world was round, but sadly under estimated its girth. He had idea that all of North and South America lay between Europe and the gold and spices of China. His ships arrived on some islands off the coast of South America. Before that, neither Columbus nor anyone else in Europe ever dreamed the huge land masses of North and South America even existed.

Now, as part of what seems to be a deliberate attempt by today's academia to villainize all of our nation's heroes, Columbus is being cast as a selfish, cruel man who wanted to enrich himself by bringing home and slaves from the new world he discovered.

They may be right and they may be wrong about his greed, if indeed it did exist, but he deserves to be recognized and remembered as the first man observant enough, brave enough and persistent enough to lead the voyage that ended up bringing Europeans to America and proving that the world is round.

Those who today want to make him a villain fail to consider that he was a product of his times, and that he likely had to return profits to those who sponsored his voyages or he would end up back in prison. That's how it was in the grand old days when kings and queens ruled the world and common folks had few rights and fewer freedoms.

Whoever brought that old totalitarian royal system to America would have probably ended up with the same outcome, an outcome that was indeed disastrous to the Native Americans already living here.

On the other hand, anyone who reads the history of the dominant tribes, the Incas and the Aztecs, has to realize that while they were far from the ignorant savages most Europeans believed them to be, they were certainly not very kind to people from other tribes who crossed their paths, and not even very kind to some on the lower echelons of their own society.

By the way, the Incas' totally Socialistic society kept just about everyone except the royalty and the bureaucrats in the sort of slavery through which they were obliged to work and live when and where their "betters" ordered them to, and at he very bottom of their social scale there also was actual slavery. That was not an exclusive import from the European and African continents.

ON THE SOAP BOX LISTEN TO THE EXPERTS

We keep being scolded by the intellectual elite for refusing to blindly believe everything the experts tell us, and for sometimes refusing to obey their edicts.

But looking at their record, we should instead be considering the best advice available at the time, but continue to question the evidence and consider the source.

The good old advice to follow the money, or in the French terminology, "cherchez la femme," still applies, and probably always will.

In the hundred years or so that the United States Department of Health and the Food and Drug Administration have been offering expert advice the rules have continually changed.

Remember when eggs would surely kill us all?

Now they're good for us.

Remember when we were supposed to eat mostly grains and other carbohydrates?

Brought about an epidemic of diabetes and obesity, among other things.

Oops! They meant only whole grains.

Remember when coffee would kill us?

Now it's good for us.

Butter was evil. Better to eat margarine. Now they recognize that margarine is not good for us.

Perhaps they need to recognize that one size does not fit all. Our bodies are different, and so is our ability to deal with whatever we attempt to nourish it with.

Some of us are allergic to eggs. Some are allergic to wool. Some are allergic to pollens. Maybe some can wear masks safely, and some cannot.

One observer commented the federal (and state) governments may be institutionally incapable of providing wise health and dietary advice, and quoted Thomas Jefferson, who warned in his 1787 Notes on the State of Virginia: "Was the government to prescribe to us our medicine and diet, our bodies would be in such keeping as our souls are now."

The world was flat. Now we know it's round, or at least sort of round. The Sun and Moon revolved around the Earth, and not vice versa. Now we know that was never true. Even Newton's Law of Gravity has proven to be slightly wrong. It is not necessarily true that whatever goes up must come down. We can throw a satellite out into orbit, and if we can keep it going fast enough, it will continue to circle the Earth and not come down. If we shoot an object out into space far enough and fast enough, it may come down somewhere, but probably not on earth.

If all of us ever stop questioning, and start blindly accepting expert advice, the advancement of civilization will stop dead in its tracks!

FAT BEAR WEEK

Reader Louis Kuchta, who hails from Crivitz but now lives in Green Bay, kindly sent along some information about a brand new holiday, "Fat Bear Week," which its founders at Katmai National Park and Preserve in southern Alaska decreed two years ago will be held each year during the first week of October.

The Brown Bears there, and the Black Bears in our part of the continent are at their fattest in late fall and early winter because they've been eating as much as they can all summer and fall to carry them over through their long winter's sleep.

We've been seeing lots of bears in our woods lately, and Kuchta sent along some information that might be helpful - maybe. He said a wilderness area campground manager advised his campers to wear small bells while walking in the woods to avoid startling bears, which possibly could cause one to attack.

Kuchta also said to watch for bear "splat" ( poop) in the woods. Says splat from a Black Bear will contain fruit seeds, twigs and undigested parts of insects, while that of the meat-eating Grizzly Bear will likely contain bits of bone, hair and lots of little bells!

Thanks a lot for those comforting words, Louis.

I WANNA BE A BEAR

I have always envied bears, especially the mama bears. Bears get to eat themselves sick all summer, get fat, and then hibernate, do nothing for six months, and then wake up slim and lovely.

If you're a bear, you birth your children (who are the size of walnuts) while you're sleeping and wake to partially grown, cute cuddly cubs. I could definitely deal with that.

If you're a mama bear, everyone knows you mean business. You swat anyone who bothers your cubs. If your cubs get out of line, you swat them too. I could deal with that.

If you're a bear, your mate expects you to wake up growling. He expects that you will growl at him too, have hairy legs and excess body fat. Yup, I wanna be a bear.

AUTUMN PUNS

Please don't hit me for these! I couldn't resist...

You really autumn know...

FALLing in love with autumn.

Pride comes before the fall.

My favorite fall outfit is a har-vest.

Summer is better than autumn? That's a fallacy.

You're the apple of my eye.

May the forest be with you.

I'm an acorn-y person.

COOKIN' TIME

ITALIAN STUFFED STEAK

(BRAICOLE)


Mama Mia!! This guest-worthy dish speaks pure Italian. Serves four, when you accompany it with your favorite pasta, crusty Italian bread and a tossed green salad. I like this any way you cut it, but best with cube steak, pounded very thin.

2 slices whole wheat bread

1 large garlic clove, roughly chopped

1/2 cup roughly chopped red onion

1/4 cup roughly chopped red bell pepper

1/4 cup parsley leaves

1 teaspoon salt and black pepper

1 tablespoon each chopped fresh basil and parsley or teaspoon dry Italian spice mix

1 egg

1/4 cup shredded Parmesan cheese

1 pound (4 very thinly sliced pieces) round steak or cube steak, sometimes called Sandwich Steaks

4 to 6 Swiss chard leaves or 8 to 10 large leaves fresh spinach

1 tablespoon olive oil

1/4 cup red wine

2 cups spaghetti sauce, prepared or homemade

Tear the bread into chunks and place in the bowl of a food processor with the garlic. Pulse a few times. Add the garlic, onion, bell pepper, parsley and spices and pulse until crumbly and well mixed. Taste and adjust flavor as necessary. Add the egg and cheese. Pulse just until the mixture begins to hold together. Place the round steak pieces on a work surface and top with chard or spinach leaves to cover. Put about two tablespoons of the filling in a line near the wide end and then roll tightly from wide to narrow end. Tie with kitchen string or pin in place with toothpicks. In a skillet over medium high heat, warm the oil and brown the rolls on all sides, about 5 minutes total. Remove rolls and place into a slow cooker in one or two layers. Over medium heat, add the wine to the skillet and scrape up all browned bits. Add this to the slow cooker and then spoon the spaghetti sauce over the rolls. Cook on high 4 hours or on low for 6 hours. Remove strings or toothpicks and serve the rolls with pasta; spoon the sauce over all. If you wish to do these on the stovetop or in the oven instead of the slow cooker, replace the rolls into the skillet after the deglazing step, cover with the sauce then cover the pan and cook on very low simmer or in a 325 degree oven for about one hour.

HERBED POPOVERS

Serve warm with whipped butter. Wonderful with beef roast, pork roast, meatloaf, or just about any main dish for which you've already turned on the oven. These are especially good with fresh herbs. If you can spoon off some of the fat from the beef or pork roast pan drippings, do that. Then spoon about half a tablespoon of hot fat into each of the muffin cups and heat them to sizzling in the oven while you mix the batter. It's okay if there are some pan drippings in with the fat. Spoon the batter into the prepared cups with the sizzling pan drippings and bake as directed. While the popovers bake, make the gravy and mash the potatoes. For a feast as good as any grandma ever put on the Sunday dinner table, serve with sliced garden tomatoes, Dilled Cucumber Salad and fresh buttered green beans.Yum! Forget dessert. Nobody will have room anyway! If you must, serve sherbet and maybe store bought cookies.

1 cup all-purpose flour

teaspoon salt

1 cup milk

3 large eggs

2 tablespoons butter, melted and cooled

1/2 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme

1/2 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano

Position a rack in the center of the oven. Preheat the oven to 400 degrees. Grease 12 popover or custard cups. In a large mixing bowl, combine the flour and salt. Stir with a whisk or fork to blend thoroughly. Whisk the milk, eggs, and butter in a small bowl. Make a well in the center of the dry ingredients. Slowly pour the milk mixture into the well while beating the batter. Continue beating for 2- to 3 minutes, or until the mixture is smooth and free of lumps. Fold in the herbs. Pour into the prepared cups, filling only halfway. Place the cups in the oven on the center rack and immediately lower the heat to 375F. Bake for 35 to 45 minutes, or until puffed and browed. Makes 12.

DILLY BEANS

Recipe makes four to six pints, depending on beans and how tightly you pack them. Be sure to use good well water, or purified water from the store for the best quality beans - no chemicals. I used to make these with green and yellow string beans and call them Packer Party Beans, but am mad at the Packers now, so want nothing to do with them until they again stand for the National Anthem.

2 pounds green beans

1 to 1 1/2 teaspoon cayenne pepper

4 to 6 cloves garlic

4 to 6 heads fresh dill

2 1/2 cups water

2 1/2 cups vinegar

1/4 cup salt

Wash rings and lids and rinse well. Let sit in hot water until you need them. Scald the jars. Trim beans to fit upright in pint jars with about half an inch of space at the top. Pack beans into jars, alternating green and yellow beans. Into each jar put a quarter teaspoon of cayenne, a garlic clove, quartered, and a head of dill. Make brine by boiling together the water, vinegar and salt. Pour this over the beans, filling past the tops of the beans, to about a quarter-inch from the top of the jar. Put on lids and rings and process in boiling water bath for 10 minutes. If you don't have a proper canning kettle just use a deep stock pot and do however many jars fit at one time. These beans are great on a relish tray or in Bloody Marys. If you prefer, use a little dried hot red pepper in each jar instead of the cayenne.

OLD-FASHIONED APPLE BUTTER

Makes about eight half pint jars. Double the recipe if you wish, in which case stir every 15 minutes or so.

5 pounds tart apples

4 cups sugar

1 teaspoon allspice (or cloves)

3 teaspoons cinnamon

3 cups apple cider

Peel, quarter and core the apples. Simmer in pan with the cider for 20 to 25 minutes. In food processor or blender puree the apples and add the sugar and spices. You'll have to do this in batches. Mix well and turn into shallow baking pan. Bake at 300 degrees, uncovered, until the "butter" holds its shape when you push it up with a spoon. Stir occasionally from the corners so it doesn't burn. While the apple butter bakes, prepare jars, lids and rims as for the Dilly Beans. When the apple butter is as thick as you want it, spoon into the jars and seal. Put the jars on a clean sturdy baking pan and return to oven for five to 10 minutes or water bath them to make certain they are sterile and sealed. Cool jars away from drafts.

Thought for the week: Thank You Lord, for the beauties of the season and for the freedoms which so many of us right now seem willing to toss away for a bit of safety and security. Please help us make the right decisions, the decisions that will allow us to continue to worship You as we see fit, care for our families as we deem best, and live lives to the best of our dreams and abilities, with goals set by ourselves and not by some government dictators. And Lord, forgive us and forgive our nation for allowing the murder of hundreds of thousands of unborn babies. 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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