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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: March 24, 2021

Spring is sprung, the grass is rizâ€



Spring has sprung! Official arrival date was Saturday, March 20, but preparations for her to move in were in progress even before that.

Remember the silly old dity, â€Spring is sprung, the Grass is riz, I wonder where the birdies is?â€

Well, this year we know. Grass in some areas of TIMESLand is showing hints of green, and on Sunday, March 21 a robin was sighted even farther north - in Norway, Mich.

FIRE WARNING

The DNR reminds us that springtime in Wisconsin is fire season from the time the snow leaves until everything turns green again. Despite the recent drizzles, Marinette and Oconto counties are on the extremely high fire danger warning list at least through the coming weekend, so burning bans may be on.

Everyone is reminded to get a no-cost burning permit for the season, and check the DNR website for special regulations before doing any outdoor burning.

LENT IS ENDING

Easter is all but here, which means Lent is all but over. A reader said a few years ago that Lent was invented to give Catholics another shot at their New Year's resolutions. Also that it's the season when Vegans get a chance to convert Catholics to their way of eating.

Fellow we know claims he gave up a lot for Lent. Lent his lawn mower to a neighbor, and then lent his son the tuxedo for a wedding he was supposed to attend, and lent his daughter the car. Wanted to give up his children, but nobody would take them.

Seriously, setting aside six weeks out of the year to do a bit of praying, penance and fasting is not only good for the soul, it's also good for the body.

If we've kept our Lenten resolutions and followed rules for fasting, once it's over we can have clear consciences while we reward ourselves on Easter with ham, lots of chocolate goodies and colored eggs.

That said, Holy Week starts on Monday, March 29, and if we haven't done a lot for Lent, we perhaps should be particularly penitent during Holy Week in preparation for Easter on Sunday, April 4.

Thursday, April 1 is April Fools Day, but it's also the commemoration day for the Last Supper, and Friday, April 2 is Good Friday, which should be a solemn observance for every Christian.

THE GIFT

Read this story a few years ago, and ran it in this column then, but it's worth repeating.

We regularly give and receive gifts on Easter and Christmas, and also at special life events like graduations and weddings.

It seems a somewhat spoiled young man from a fairly wealthy family was preparing to graduate from college.

He had been admiring a beautiful sports car in a dealers showroom, and knowing his father could well afford it, told him that was all he wanted as a graduation gift.

As Graduation Day approached, the young man waited for signs that his father had purchased the car. Finally, on the morning of his graduation, his father called him into his private study, told him how proud he was to have such a fine son, and how much he loved him, and handed him a beautifully wrapped gift box.

Curious, but a bit disappointed, the young man opened the box and found a lovely, leather-bound Bible, with his name embossed in gold.

Angrily, he raised his voice to his father and said, â€With all your money you give me a Bible?†He stormed out of the house, leaving the Bible behind.

Many years passed. The young man was very successful in business. He had a beautiful home and wonderful family, but remained estranged from his father. Had not seen him since that graduation day.

He finally realized his father was very old, and felt perhaps he should go to him and make amends for his unkind words. Before he could make arrangements, he received word that his father had passed away, and willed all of his possessions to him. He needed to come home immediately and take care of things.

When he arrived at his father's house, sadness and regret filled his heart. He began to search through his father's important documents and saw the Bible, new, just as he had left it years ago.

With tears, he opened the Bible and began to turn the pages. His father had carefully underlined a verse, Matt 7:11, â€And if ye, being evil, know how to give good gifts to your children, how much more shall your Heavenly Father which is in Heaven, give to those who ask Him?â€

As the young man read those words, a car key dropped from the back of the Bible. It had a tag with the dealers name, the same dealer who had the sports car he had desired. On the tag was the date of his graduation, and the words... â€PAID IN FULL.â€

How many times do we miss God's blessings because they are not packaged as we expected? How often do we reject His gifts because we think they are not what we wanted?

How often do we refuse the greatest gift of all, the salvation purchased for us by the life and death of His son, Jesus?

EASTER CHICKEN?

No one seems to know exactly where the notion originated that there is a magic bunny who colors eggs and hides them for good little children, along with lots of candy and other goodies, on Easter.

Why a rabbit and not a chicken? Chickens lay eggs, (but not chocolate ones) and chicks generally hatch in the spring.

Most widely accepted theory is that when Christianity came to Germany, it adopted some of the pagan symbols, which included the rabbit - or hare - as a sign of spring, new life and fertility, so it was natural to tie the rabbit in with Easter and the resurrection.

Eggs are also said to represent the Resurrection and rebirth, and decorating eggs was a Ukrainian custom that dates from before the Christian era, so combining the two ideas followed.

In the early years, many Christian churches prohibited eating any animal foods during Lent, including eggs. The only way to preserve the eggs was to boil them, so thrifty housewives did that. Feasting on those eggs when the Lenten tabus were lifted on Easter Sunday was a natural.

Because of this, eggs became a traditional part of the Easter celebration, decorating them also became a tradition.

Coloring Easter eggs may have started by accident. Eggs boiled with some flowers change their color, and over time the custom of decorating them was added.

By the time the 19th Century came around the wealthy Russian nobility were decorating their eggs with jewels and exchanging the highly decorated baubles with one another as part of their Easter festivities.

The tradition of colored Easter eggs came to America with some German families that moved to Pennsylvania in the 1700s, and spread throughout the land. Kids would put nests in their hats and bonnets and set them out for the Easter Bunny, much as they hung stockings for Santa Claus. They also would leave carrots for the bunny to snack on when he came.

COLORED EGG SNAFU

There's a story on the web that one Easter morning the farmer's wife colored some hard boiled eggs and hid them in the barn. Then the rooster found them. Not knowing anything about Easter or colored eggs, but knowing a little about other things, he beat up the peacock and threw him out of the barn.

EASTER EGGS

Remember when the back bar of almost every tavern in Wisconsin included a glass gallon jar of pickled eggs? Used to love eating them, but don't see them any more. We have to make our own now, and can have some fun doing it.

When we think of Easter Eggs we think mostly of coloring them with the shells on, or of coloring the shells with the contents blown out. How about coloring the naked eggs, shells off?

To add some taste and color to your Easter table, consider making pickled eggs dyed with food coloring or dyed naturally in things like pickled beet juice?

A few years ago made some pickled eggs into deviled eggs. The results were both delicious and beautiful, and now it's become a family tradition.

I use leftover pickled beet juice for pink eggs, dill pickle juice with green food coloring for dilled eggs, and ordinary old-fashioned pickled egg solution (2 cups white vinegar, 2 cups water, 3 tablespoons salt, some sliced onion and peppercorns) with blue dye for blue eggs. The yolks remain yellow, so it makes a most attractive display. Use your imagination. Flavor some of the simple pickle eggs with garlic cloves, hot peppers and peppercorns, for example. Maybe color them yellow. Or add a few drops of red as well and they'll be orange. Won't that bunny be surprised?

If you don't want to pickle the eggs, consider dying some anyway for lovely ordinary deviled eggs. Just boil, peel and soak for a day or so in water dosed with food coloring.

Now find there are other suggested pickling recipes for even more variety.

If you prefer to dye a lot of shells-on eggs, but hate the idea that they won't all get eaten before they go bad, keep in mind that ordinary pickled eggs last several weeks if they're kept cold. The Georgia Egg Commission says they'll last three to four months if packed into sterilized jars and kept cold and covered. So go ahead and dye as many shells-on eggs as you need for the Easter Egg hunt, and shell and pickle them later. Just don't wait too long to get them into the pickling solution.

Some types of pickled eggs take two weeks or more to fully cure, but they're very good and prettily colored even when they're only cured for a day or two.

BOIL THE EGGS

If you have trouble shelling hard boiled eggs, here a are a couple of tips from the National Center for food preparation:

According to the Georgia Egg Commission, the following method of hard-cooking facilitates peeling of ultra fresh eggs. But it's still best to boil eggs that have been out of the chicken for several days.

Anyway, the Egg Commission says you should make a pinhole in the large end of each egg, place the eggs in a single layer in a saucepan, and cover with cold water to an inch above the layer of eggs. Place a lid on the pan and bring to a boil. Remove the pan of eggs from the burner, leaving the cover in place, and allow to sit for 15-18 minutes, adjusting time up or down 3 minutes for larger or smaller eggs.

Peel one of the cooked eggs and eat it, to be sure it is completely done. If it is, immediately use a slotted spoon to remove eggs from the pan of hot water and drop into a bowl of ice water for one minute. Put the hot water back on to boil. After the eggs have spent a minute in the ice water drop them back into the simmering water for 10 seconds. This is said to be important because the 10 second interval allows the shell to expand without expanding the rest of the egg. Dump into sink and peel immediately by cracking the shells all over. Roll each egg gently between hands to loosen the shell. Peel, starting at the large end. You can do this under cold running water to help wash the shell off the egg and to minimize chances of breaking into the white.

All that said, I personally have had great success very easily by putting as many store bought eggs as we're going to want into a kettle with a tablespoon or so of vinegar and enough cold water to cover. Bring them to a boil, then simmer gently for 20 minutes and they're done. A few of the eggs may crack and break, or be stubborn about peeling, so go ahead and use them for egg salad sandwiches. If you've boiled several dozen you'll have saved a lot of work and still have plenty left for pickling.

CONTAINERS

The container used for pickling eggs should be one that can be closed or sealed tightly; glass canning jars work well. Plastic containers with sealable lids work well also, but the container will most likely get dyed in the process. The eggs need to be completely covered with the pickling solution during storage. They claim a quart-size canning jar will hold about one dozen medium sized eggs, but I'll need to see that to believe it. Might be true, but you don't want to pack them too tightly.

Wash the jars thoroughly and rinse with boiling water. Drain well.

COOKIN' TIME

The following recipes come from the Georgia Egg Commission's â€Peter Piper Picked A Peck of Pickled Eggs.†Each uses a dozen peeled hard boiled eggs. For each, bring all ingredients except the eggs to a boil, reduce the heat and simmer for five minutes. If you want prettily colored pickled eggs, add a dose of food coloring to each recipe. Won't affect the flavor, but will add color, and help you know what flavor you are getting. The colored eggs make beautiful, and tasty, deviled eggs.

Pack no more than a dozen eggs into a warm, pre-sterilized jar (never, ever use a container with metal on it or in it, except a canning lid.) There needs to be ample room for the pickling solution to fully cover the eggs. Put sliced fresh onions into some of the jars if you like. (Generally I prefer a one to one ratio for vinegar and water or juice, but these are their recipes.)

Pour the hot pickling solution over the eggs, cover the jar and refrigerate immediately. Be careful not to set hot jars on cold glass refrigerator shelves!

RED BEET EGGS

Add some sliced raw onions to these, and put some peppercorns in the pickling solution while you simmer it.

1 cup red beet juice, from canned beets

1 1/2 cups cider vinegar 1 teaspoon brown sugar

A few canned whole tiny red beets, or several beet slices

Follow general directions above.

DILLED EGGS

1 1/2 cups white vinegar

1 cup water

3/4 teaspoon dried dill weed

1/4 teaspoon white pepper

1 tablespoon salt

1/4 teaspoon mustard seed

1/2 teaspoon onion juice or minced onion

1/2 teaspoon minced garlic or 1 peeled, sliced garlic clove

Follow general directions above.

Imagine! All this from someone who used to think pickled eggs came from stewed hens!

SPICY YEAST PANCAKES

Serve these delicious pancakes for a marvelous breakfast, lunch or dinner on fast days during Lent or any other time.

2 cups flour

2 tablespoons sugar

1/8 teaspoon ginger

1 3/4 cups milk

1/4 cup butter

1 package dry yeast

1 teaspoon salt

1/8 teaspoon nutmeg

1/4 cup water

3 eggs

In large mixing bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. In saucepan heat milk, water and butter until warm (butter does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter. Fry on greased griddle over medium heat until golden brown. Serve with your favorite syrup or fruit sauce. For dessert pancakes, fill warm cakes with our favorite jam and roll, topping with whipped cream or powdered sugar.

Tip: The prepared batter can be covered and stored in refrigerator for 24 hours. Just stir it down occasionally.

The Country Cousin



Thought for the week: Dear Jesus, thank You for all You suffered so we could be freed from the yoke of sin. Help me - and all of us - to appreciate the Gift of Easter, the joy of knowing that resurrection - the springtime of the soul - is real, and that it is the most special of all the gifts that You have given us. Help us to not be like the young man in the story, and joyously receive Your gifts, even when they do not come packaged as we expect.



(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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