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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin

Days Are Getting Longer...

The weatherman has finally relented, at least a little. Temperatures aren't below zero right now, and in fact rose slightly above freezing. It's February, but maybe we're having our January thaw. Or could this be Spring? The official First Day of Spring is less than five weeks away!

FINE WINTER FUN

Forecasters are predicting some fine weather through the weekend, with maybe some clouds and maybe a bit of snow, but temps at or above the freezing mark during the day and around the 20s at night, which isn't all bad.

River Road Riders Snowmobile Club is sponsoring a winter trail-side picnic from noon to 4 p.m on Saturday, Feb. 17. Their trails cover Crivitz, Porterfield, Wausaukee, and go east to Marinette and south to Peshtigo.

SKI, HIKE, SNOWSHOE BY CANDLELIGHT

Great conditions for outdoor fun, including the annual Candlelight Ski Event at Gov. Thompson State Park in the Twin Bridge area west of Crivitz. DNR Park and Recreation Manager Maggie Kailhofer invites everyone to join the fun from 6 to 9 p.m. for an evening of candlelit skiing and hiking. Warming fires and hot chocolate provided! Meet at the Woods Lake Picnic Area. The park and trails will be lit by candle luminaries and accented with ice sculptures. Skiers can take an easy 1-mile loop candlelit trail groomed for both classic (diagonal striding) and skate skiing as it weaves through the woods. Hikers are welcome to hike another one-mile candlelit trail with scenic views over Woods Lake. Hikers, snowshoers and pets are not allowed on the ski trail, but are welcome on the hiking trail. Park stickers, required for vehicle admission, can be purchased at the park office. Trails start at the Woods Lake Picnic Area off of Paust Lane, 1 1/2 miles west of Parkway Road off Ranch Road.

SONG FOR THE SEASON

Everyone who sings, plays or simply enjoys listening to music is invited to the monthly Country Gospel Jam on Friday, Feb. 16, at the Stephenson Town Hall, located at W11280 County Road X, west of Crivitz. The evening will be filled with faith, fun, friends, and food, from 7 to 9 pm. Sponsors say to bring an instrument to play, a song to sing, or just join in for good gospel music. There is no charge. The public is invited and encouraged to attend. Refreshments are provided. Anyone with questions may call Don Olson at 715-923-4851.

COMING UP

Coming up on Saturday, Feb. 24, is the Fish-O-Rama hosted by the Lake Noquebay Anglers Partnership at the Timberline Resort on the south shore of Lake Noquebay from 6 a.m. to 4 p.m. Cash prizes will be awarded for various fish categories. Door Prizes, Raffles, Food, and a Heated Tent will be available on site.

The Lake Noquebay Anglers Partnership is a 501(c) (3) non-profit organization dedicated to improving the public use of Lake Noquebay by improving fish population and habitat, water quality, public access and overall recreational use of the lake.

COW IN FLIGHT

Sunday, Feb. 18 is the anniversary of the date in 1930 that "Elm Farm Ollie" (otherwise known as either "Nellie Jay" or "Sky Queen" became the first cow to ever fly in an airplane. That historic flight was part of the International Air Exposition in St. Louis, Mo. According to Wikipedia, on the same trip, which covered 72 miles in a Ford Trimotor airplane from Bismarck, Mo. to St. Louis, she also became the first cow ever milked in flight. This was done to allow scientists to observe midair effects on animals, as well as for publicity purposes.

Elm Farm Ollie was reported to have been an unusually productive Guernsey cow, requiring three milkings a day and producing 24 quarts of milk during the flight itself. Wisconsin native Elsworth W. Bunce milked her, becoming the first man to milk a cow in flight. Elm Farm Ollie's milk was sealed into paper cartons which were parachuted to spectators below. Famed aviator Charles Lindberg reportedly received a glass of the milk, which had to be good. As the "Mustard eNews" site says, "A cow who cuts the mustard is a cow who can be trusted."

WAIT FOR THE SUNRISE

Have you noticed that days are getting longer than they were back in December? The span between sunrise and sunset is growing by about three minutes a day as Spring approaches, and that will soon be increasing to four minutes daily.

Back on Dec. 21, the official first day of winter, the sun rose here in TIMESland at 7:26 a.m. and set at 4:15 p.m., spending only about 8.75 hours in the sky each day. Of course, it was cloudy or snowing so often we didn't get to see it much even when it was up there.

Today, Feb. 14, the sun rose at 6:53 a.m. and will sink below the horizon again at 5:21 p.m., meaning it was shining down on us for 10 hours and 28 minutes.

Even if there are clouds, the sun is up there, you know.

Now daylight will keep getting longer, faster, until June 21. In March it will be increasing by more than three minutes a day, sometimes even four.

Don't let it throw you, but on Wednesday, March 21, the official Vernal Equinox, that lazy old sun will get up at 6:53 a.m., same as it did on Feb. 14. That's because Daylight Savings Time goes into effect on Sunday, March 11. The sun doesn't set until 7:05 p.m. which gives roughly 12:25 hours between sunrise and sunset. And the long twilight hours make the days seem even longer.

ALWAYS TIME FOR LOVE

Valentine's Day (Wednesday, Feb. 14) will have come and gone by the time most of you read this, but any day is the right day to let the ones you love know you love them.

Some days it's not easy to love some of our dearest ones. Our kids, for example. Kids are like that. Or our aging parents and grandparents. It's often hard to accept that the people who have always taken care of us have now become people who need us to take care of them.

Elderly loved ones suffering from Alzheimer's or other forms of dementia need our love more than they ever did, even though they often don't show it. Have been close enough to people with these problems to understand that sometimes they have flashes of realization that things are not right, that their minds are affected, that they have become the person they never wanted to be. That can be terrifying! We need to be patient, to be understanding, and to let them know we love them, regardless of how unreasonable or cantankerous they get.

Friend Lynette passed along this poem, which goes very directly to the heart of the matter:

"Do Not Ask ....

Do not ask me to remember

Do not try to make me understand

Let me rest and know you are with me

Kiss my cheek and hold my hand

I am confused beyond your concept

I am sad and sick and lost

All I know is that I need you to be with me at all cost.

Do not lose your patience with me

Do not scold or curse my cry

I cant help the way I am acting

Can't be different though I try.

Just remember that I need you

That the rest of me is gone

Please don't fail to stand beside me

Love me till my life is done."

NOT SO DUMB

According to a little book, "America's Dumbest Criminals," in the 1980s nonviolent offenders in the City of New York were allowed to choose sidewalk sweeping or trash collecting instead of jail time.

Of the first 100 arrested and offered this choice, 97 chose to spend time in jail.

The book says they all knew that jail was safer than the sidewalks of New York City, and probably cleaner too.

Maybe they weren't so dumb after all!

COOKIN' TIME

Lent has begun, and for some of us that means more meatless meals, and fewer meals altogether, as a Lenten fast. For others, it means eating lightly, whether we have meat or not. And some of us are trying to lose a pound or three so we fit into the new Easter outfit we would like to buy. Or so we look in the old one that we out grew a year or two ago. Still others get plenty of exercise in the cold outdoors, and need hearty fare to keep going. Whichever group you fit into, there's something for you here today.

ITALIAN VEGETABLE SOUP

This recipe for a very delicious, nourishing, easy and diet-friendly soup comes courtesy of Karen Miller, who is one of the excellent cooks who works with my favorite daughter-in-law at NewCare Convalescent Center in Crivitz. They have often commented to me that the least they can do is give the people they cook some really tasty meals to enjoy. This soup certainly is one of them.

1 pound bulk Italian sausage

1 medium onion, diced

1 1/2 cups water

1 can (15 ounces) chickpeas, rinsed and drained

1 can (14 1/2 ounces) diced tomatoes, not drained

1 can (14 1/2 ounces) beef broth

2 medium zucchini, cut into 1/4 inch slices

1/2 teaspoon dried basil

Grated parmesan cheese

In a large saucepan cook sausage and onion over medium heat until meat is no longer pink. Drain. Stir in water, chickpeas, tomatoes, broth, zucchini and basil.Bring to a boil. Reduce heat and simmer for five to 10 minutes, or just until the zucchini is tender. Garnish with cheese on top of each bowl at serving time.

CHEESY CAULIFLOWER BITES

Recipe serves four. Takes 10 minutes to fix, 12 minutes to bake. Freeze them if you want to, and then re-heat in the microwave. Great meatless low cal/low carb treat.

2 cups cauliflower florets (frozen or fresh)

1 cup cheddar cheese

1 egg

tsp oregano (optional)

tsp garlic powder (optional)

salt and pepper to taste

Pre-heat oven to 375. Grease a 24 cup mini muffin tin with oil or cooking spray and set aside. You can also use a 12 cup standard muffin tin and make larger bites, but then bake about five minutes longer. Use paper liners if you want to, but you probably should spray them with cooking spray also. Place cauliflower florets in a microwave safe bowl and cover with plastic wrap. Microwave for 7-8 minutes or until cauliflower is tender. Or cook on top of the stove in a small amount of boiling water for the same amount of time. Be sure to drain well. Place drained, steamed cauliflower in a food processor and pulse for just a few seconds or until the cauliflower resembles rice. Remove from food processor, place in a clean dishcloth and squeeze to get out as much water as you can. Place cauliflower in a large bowl, add egg, cheddar cheese, herbs, and salt & pepper. Mix with a spoon until fully combined. Scoop a tablespoon of the mixture into each muffin tin using a cook scoop or by hand. Bake for 12 to 15 minutes or until the edges are golden and the middle is no longer soft. Remove from oven and cool for a few minutes before removing firm pan. Serve with your favorite dipping sauce. Marinara sauce is excellent with them.

EGGPLANT PARMIGIANA

This is the basis for a meatless meal worth eating. Serve with buttered noodles sprinkled with minced parsley, and perhaps French-style green beans. Choose the most unblemished and firmest eggplants you can get. They should look picture perfect. Also, be sure your bread crumbs do not contain shortening or partially hydrogenated oils.

3 medium globe eggplants, about 6" long (peeled and sliced into 1/4" rounds)

2 cups Panko Breadcrumbs

2 eggs (mixed with a tablespoon of water)

2 24 ounce jars spaghetti sauce

2 containers of fresh Mozzarella balls (or 2 big balls of Mozzarella sliced)

cup olive oil

Preheat oven to 425 degrees. Measure oil into a heavy frying pan with high sides. Prepare eggplant slices and set up two bowls, one with the egg mixture and one with the panko. Dump the two jars of spaghetti sauce into a large baking dish (glass, enamel or ceramic, not aluminum). Working assembly-line style, dip eggplant rounds into egg and then panko, coating them on all sides. Meanwhile heat oil on high. When hot but not smoking carefully place panko-coated eggplant rounds into the oil. When they turn golden on the bottom flip them and brown the other side. Drip drain them on paper towels and place on top of the sauce in the baking dish and repeat. Overlap the slices if you need to. If the oil starts to smoke or the eggplant is browning too quickly, reduce the heat. Add a bit more oil if you need to. When all of the eggplant is in the baking dish, top it with the mozzarella, sliced so everything is covered. Place in the oven and bake for about 20 minutes, or until the sauce bubbles around the edges and the cheese is golden brown.

BUTTERED NOODLES

Boil noodles in salted water until done as you like them. While noodles cook, peel and dice some onion and fry the onions until just golden brown and translucent, not crisp, with as much butter as you want in a large frying pan. Sprinkle on minced parsley, fresh or dried, and some pepper. Drain noodles, add to pan, and turn and fry until onions and parsley are mixed in and some of the noodles are just starting to brown. They're done. These are also great with baked fish fillets and buttered beets. Or with meatloaf and stewed tomatoes.

TRADITIONAL KING CAKE

This cake is a bit of work, but worth it. Makes two cakes. Bake in Bundt pans for a really fancy presentation. It's too late to have it for the traditional Mardi Gras celebration, but would be a wonderful addition to Easter or Palm Sunday brunch. Ran out of room for this recipe last week, but it uses the same fillings that go with the Easy King Cake that was printed last week.

1/4 cup butter

1 (16 ounce) containers sour cream

1/3 cup sugar

1 teaspoon salt

2 (1/4 ounce) envelope active dry yeast

1 tablespoon white sugar

1/2 cup warm water ( 100 to 110 degrees)

2 eggs

6 1/2 cups all-purpose flour, divided

Filling of your choice almond paste, cream cheese, raisin rum (see recipes from last week) or even use cinnamon/sugar or a canned pie or pastry filling.

Frosting or glaze of your choice

Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Cook first four ingredients in a saucepan over low heat, stirring often, until butter melts. Cool to luke warm, then add to yeast mixture along with eggs and two cups of the flour. Beat at medium speed with an electric mixer for two minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. While the dough rises make the filling and set aside. Punch dough down; divide in half; Turn one portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread with half the filling. Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet or into a well greased Bundt pan. Bring ends together to form a ring, moistening and punching edges together to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. Bake at 375 degrees for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with colored sugars.

Thought for the week: Lord, especially during this Lenten season, help us to love one another as You love us. Help us to tolerate our own failings and the failings of those around us, and to forgive ourselves and anyone we feel may have wronged us,, to have hearts so filled with love that there is no room for hate or bitterness. Amen.

Country Cousin

(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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