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Country Cousin

Issue Date: March 25, 2020

Robins are Here!

Spring is here! Sneaked right in on Friday, March 20, along with a cold snap that sent night time temperatures down to about 19 degrees again, and daytime not much better. It's warmed up a bit since then, but we sure aren't enjoying cherry blossom weather yet.

On the bright side, it must really be spring. Hints of green are starting to show in some lawns, little tulip and daffodil leaf tips are popping up in sunny spots, and robins have been sighted in TIMESland, starting nearly two weeks ago in Marinette, and in Crivitz yesterday. Legend is that snow has to fall three times on a robin's back before it's really spring. Has that happened yet? It's been snowing so often this year that I quit counting.

And maple sap is still running, with night time frost and daytime temperatures that are above freezing, so we'll have more of that marvelous sweet treat that many of us can enjoy for free if we just put a little work into it.

APRIL FOOL

April Fools day is coming up next Wednesday. Put a little time into thinking up an April Fool prank that won't hurt anyone, but get them to laughing. We all need some good laughs in this time of stress and anxiety.

One prank I saw involved stuffing a shirt and pair of jeans with rags, placing boots by the pant legs and a hat on the head end and leaving it sprawled out on the bathroom floor or in the front yard. There are certainly better ones, but this might give someone a brief scare.

STAY HEALTHY

We're hearing much on the news about staying healthy by staying away from others and washing our hands, but very little about other things we can and should be doing to keep ourselves healthy, like getting plenty of rest, taking vitamins - especially vitamin C - and eating chicken soup.

Coronavirus appears to be a mutant of the same type of virus that causes the common cold. Grandma always said chicken soup was good for both body and soul, and she was right, at least the body part. Medical researchers have found that for reasons they have not explained chicken soup (the homemade kind) truly does ease the symptoms and shorten the duration of the common cold. See the broth recipe below and enjoy!

HAPPY BIRTHDAY

Speaking of frequent hand washing, have read that to kill the virus we should soap our hands and lather them for at least 20 seconds before rinsing each time we have contact with a possibly contaminated surface. Have also been told that 20 seconds is about the time it takes to sing the "Happy Birthday" song, so do that silently while washing.

Friend send an e-mail message showing a horribly withered set of hands, with the message that hands should be washed for the duration of a song, not an entire opera!

NO EASTER???

With the mandatory stay at home orders in effect until at least April 15 and even churches ordered closed, it appears we will be cheated out of Easter this year. Even large family gatherings are prohibited, except for members of large households that live together all the time.

Let's not let those restrictions keep us from enjoying Easter anyway. Easter is after all the celebration of life over death, of God's love for the world, and of Jesus' love for humanity. It's not really about Easter bunnies, candy, and colored eggs.

That said, anyone lucky enough to have kids at home with them can used this enforced time off to do Easter crafts that we so often want to do but never seem to have time for, like making really fancy decorated Easter eggs with blown out shells, or making and decorating Easter cards for sending to family members who won't be with us. Mail is still being delivered.

We can make Lenten wreaths and those of us who are together can pray together as we light the candles each evening. Shut off the TV and cell phone and take time for heartfelt prayer. We can't go to church, but we can do a mental "Stations of the Cross" prayer session once a day, recalling Jesus' suffering from the time he was arrested to the time he was nailed to the cross and then his glorious resurrection.

That's what Easter is all about.

By the way, read about a youngster who was asked what he considered the greatest Easter miracle. He thought about it for a minute, and then decided it was that Jesus was able to move that huge rock out of the doorway of his tomb all by himself.

ON THE SOAP BOX

SHAMEFUL BEHAVIOR


Am absolutely appalled that any of our elected officials would hold economic help for those who desperately need it hostage to their selfish agenda. Talking about the liberals in Washington who have been determined to advance their agenda by tying things like the green new deal and more regulations to the package designed to help those who most need it.

Let's hope everyone remembers that at election time!

Mom and pop businesses and those who depend on tips for a living are the ones most hurting, those hard working folks on the lower rungs of the economic ladder. Not the ones on welfare. Their checks will keep coming. Most woking families live paycheck to paycheck, and they need the help now, not two weeks from now.

As to help for large corporations, everybody needs to remember that if they go under we all go down. If vehicle manufacturers close their doors lots of folks will be out of work.

For example, where will KSU, Winsert and Waupaca Foundry sell their products?

Then who will pay the taxes that support all the functions of government and provide incomes for those who cannot or will not work?

COOKIN' TIME

With restaurants closed except for take-out orders, and families kept kept pretty much on the home front in this war against the coronavirus, this is a good time to experiment with some new dishes and cooking techniques. Get the youngsters to help. The grandkids and great grandkids absolutely love getting to help make meals - as long as it doesn't involve harvesting the vegetables that go into them. Wonderful for all of us. They're even willing to peel potatoes, chop onions and wash dishes!

EASY GARLIC LEMON SCALLOPS

Here's a wonderful and easy treat for a meatless Lenten meal with a flavor that's a lot like Scampi. Serve with hot buttered rice with fresh parsley tossed in, a green vegetable like asparagus or broccoli and sliced tomatoes for a beautiful plate and rave reviews from the family. By the way, there's been marvelous fresh asparagus on the market right now at very reasonable prices.

3/4cup butter

3 tablespoons minced garlic

2 pounds large sea scallops

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons fresh lemon juice

Melt butter in a large skillet over medium high heat. Stir in garlic and fry gently for a few seconds until fragrant. Add scallops and cook for several minutes on one side, then turn over, sprinkle on salt and pepper, and continue cooking until firm and opaque all the way through. Remove scallops to a platter. Stir lemon juice into the the butter with a fork to get up all the pan drippings and then pour the lemon butter sauce over the scallops to serve. Should take about 10 minutes to cook, and 20 minutes to prepare, start to finish.

BASIC CHICKEN, TURKEY OR DUCK STOCK

Recipe makes four cups of wonderful broth to use as a base for a number of different soups. You make it mostly from things you'd otherwise throw away, like the leafy tops from the celery and bones from the bid, so it's pretty much free. If you don't want to use the vinegar, the broth will still be great, but the vinegar gets more of the proteins out of the bones and into the broth to make it even more nourishing.

1 tablespoon butter or oil

1 onion, peeled and chopped

1/2 cup coarsely chopped celery tops

1 cup coarsely chopped carrots

Carcass from whole bird and any meat, fat, or skin scraps

1 bay leaf

1 teaspoon turmeric

2 sprigs fresh thyme (optional)

4 sprigs fresh parsley

6 black peppercorns

1 to 2 tablespoons lemon juice or apple cider vinegar, optional

Put the oil or butter into a large stockpot over medium heat, add onion, celery tops, and carrots and fry to release their volatile oils, about five minutes. Add the skin, bones, meat scraps and seasonings and cover with 8 cups of cold water. If you wash the onion well before peeling it you can even throw in the onion skin for some added flavor and color. You're going to strain t out later anyway. Bring to a boil and then reduce the heat and simmer for two to four hours, adding water if needed. Skim off any foam that rises to the surface. After 1 hour, add 1 cup cold water. (This will force fat in the liquid to rise to the surface so you can remove it.) Strain the broth and then use with mild abandon in soups, casseroles and gravies. To get rid of all fat, chill the stock. The fat will rise to the top and harden, so you can peel it off the top. (If you're really mingy and smart, you'll save the fat and freeze it to be used in a pot pie crust, or mix in some bird seed, chill, and put in a mesh bag to hang it out for our fine feathered friends.)

BASIC MEAT STOCK

Use either beef, lamb, pork, veal bones, or any combination of them, except ham. (Use ham bone and fats to make a broth all it's own, but it will take over the flavor in a combination broth.) You can buy soup bones, or you can freeze bones and scraps (including fat) from roasts and chops until you have enough and use them as a base for the broth. Recipe makes four cups of wonderful broth to use as a base for a number of different soups and stews. Since you make it mostly from things you'd otherwise throw away, it's pretty much free. If you don't want to use the vinegar, the broth will still be great, but the vinegar extracts more of the proteins out of the bones and into the broth to make it even more nourishing.

1 pound beef, lamb, pork or veal bones

Whatever fat and meat scraps you have

1 tablespoon olive oil with an optional dash of toasted

sesame oil

1 onion, peeled and coarsely chopped

1 1/2 cup coarsely chopped celery tops

1 bay leaf

2 sprigs fresh thyme

6 black peppercorns

2 whole cloves garlic (chop for a stronger flavor)

1 to 2 tablespoons lemon juice or apple cider vinegar,

optional

Preheat oven to 375 degrees. Place bones in a roasting pan and cook until nicely browned, about 25 minutes. The browning produces a richer flavor and deeper color in the final stock. Pour the oil into a large stockpot and fry the vegetables for 5 minutes, to release their volatile oils. Add bones and seasonings, cover with 8 cups of water, bring to boil, reduce the heat, and simmer 4 to 8 hours, adding more water if necessary. Skim off any foam that rises to the surface. You can spoon off fat from the top, or chill the stock in the refrigerator. The broth will gel and the fat will harden on top that you can peel off. The bottom of the fat layer maybe a bit gritty. If so, scrape that part off and save the rest of the fat for later use, such as a base for gravies or crust for pot pies or pasties, or to mix with bird seeds and set out for the birds. Our dogs love it poured over their dry dog food. They run around a lot so overweight isn't a problem for them.

AMOUFLAGE CHOCOLATE FUDGE BROWNIES

This recipe was shared by a hunting friend who also loves to cook. They're named for their appearance. Their outstanding flavor isn't camouflaged at all. Don't think that being camouflaged makes them easy to hide. Don't even try. Camouflaged or not, the family will hunt them down. These are so rich and sweet you could wrap individual pieces in clear plastic wrap and put them in Easter baskets disguised as candy.

Nonstick cooking oil spray or room-temperature butter

for the pan

8 ounces cream cheese (not low-fat)

3 large eggs, chilled

1-1/3 cups sugar, divided

 1 teaspoon vanilla, divided

teaspoon salt, divided

1 teaspoon plus cup plus 2 tablespoons unsweetened

cocoa powder, preferably Dutch-process

10 tablespoons butter, preferably unsalted

1 teaspoon instant espresso powder (optional, or 2 teaspoons

instant coffee powder)

  cup all-purpose flour

Place rack in middle of the oven and preheat to 325 degrees. Lightly coat a 9x9" baking pan, preferably metal, with cooking oil spray (preferably buttery flavored) or room-temperature butter. Line pan with parchment paper, leaving a handle on all sides. (If you have a precut sheet of parchment, simply slice it in half crosswise, then overlap the halves to line the pan.) Lightly coat parchment with nonstick spray. Assemble a makeshift double boiler to use for gently cooking sensitive ingredients, or use a real double boiler if you have one. If not, gather a medium saucepan and 2 medium heatproof bowls that can sit over the water in the saucepan without touching it. Pour enough water into the saucepan to come about 1 inch up the sides but not reach the bottom of the bowl. Bring water to a simmer over medium heat.

Cut 8 ounces cream cheese into pieces and place in one of the medium bowls; set over saucepan. Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. You want it to be soft enough that you can easily mix it with a heatproof rubber spatula or wooden spoon. Remove bowl from heat, but leave the water simmering. Mix cream cheese until smooth. Add 1 chilled large egg, 1/3 cup sugar, teaspoon vanilla, and teaspoon salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl and whisk in 1 teaspoon unsweetened cocoa powder. (Both Dutch-process and natural cocoa powder will work in this recipe, but the former will provide a deeper color and a smoother, richer flavor.) Set both bowls of cream cheese mixture aside. Cut the 10 tablespoons butter into pieces and place them in the remaining medium heatproof bowl. Add the instant espresso powder (if using) and remaining 1 cup sugar, cup plus 2 tablespoons cocoa powder (break up big lumps before measuring), and half teaspoon salt. Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in it. This will take about eight minutes. Let cool 5 minutes. Don't panic if your batter looks stiff or otherwise wrong at this point"once you do the next step, it'll return to a glossy, beautiful mixture. Add the remaining two chilled large eggs and remaining tsp. vanilla extract to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy (The mixture will look curdled and broken until you add the second egg.) Add cup all-purpose flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes or so. Consider this recipe your arm workout! Why are the eggs chilled? Because it helps the batter to emulsify, ensuring the fat doesn't separate.

Scoop out cup brownie batter and set aside near a warm spot, like the oven, to keep it loose. Scrape remaining batter into prepared pan and spread into an even layer. Working quickly, spoon alternating dollops of the cocoa"cream cheese and plain cream cheese mixtures over batter. Dollop reserved brownie batter on top. It will be quite thick. Don't worry if your design looks random and spotted. It's supposed to. Bake brownies until center is set and no longer looks wet, 22ൡ minutes. (If you're using a glass pan, this might take significantly longer, so use a toothpick to check that only a few moist crumbs are pulled out.) Brownies may have puffed"they'll deflate as they cool. Transfer pan to a wire rack and let cool completely. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut brownies into sixteen 2" squares, wiping knife clean with a damp rag between slices. To easily cut even squares, cut the brownies into four quadrants, then slice each quadrant in four.

Thought for the week: Lord, your anger at this world is justified. We are allowing Satan to take over. Help us find the courage to defend our faith, to stand up for You against the non-believers who argue that they should not even have to her a prayer or look at a symbol of our faith, but insist that we respect their beliefs. Help us live the sentiments in "Onward Christian Soldiers," and defend ourselves in this time of need. 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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