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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: July 1, 2021

Happy Birthday America!

After subdued celebrations last year due to Covid-19 pandemic restrictions, most folks in TIMESLand and all across America are ready to celebrate the 245th year of American Independence in fine fashion this Fourth of July. Better yet, the big holiday falls on a Sunday, with Monday as the official holiday, so it's a true 3-day weekend for almost everyone.

SAY â€NAY†TO THE NAYSAYERS

It's time for those of us who love America to tell those of the so-called â€woke†culture to hush up and go away. Better yet, they should study history as it actually was, and join the rest of us to celebrate the birth of freedoms the civilized world had not known since the early days of Greece and Rome.

True, the nation our forefathers founded after they signed the Declaration of Independence on July 4, 1776 was not a perfect institution, but it was close to perfection as they could get.

The freedom enjoyed by the early settlers in America to benefit by the fruits of their own labors (and suffer from their own mistakes) started the greatest spurt of inventions and advances this world has ever known.

Without the American Revolution, there would have been no Industrial Revolution.

Those who are demanding reparation because their forefathers may have come to this nation as slaves should be asked if they would rather they had not been born here at all. The rest of us may not realize it, but many of our forefathers too were enslaved in a way in â€the old country,†in that their lives and fortunes were managed by a lord and master.

At various times in the history of this world, in nations around the globe, people have been fenced in, and have been killed trying to escape from tyrants.

By contrast, people by the thousands today are risking their lives and fortunes to get into the United States of America. If this is such a horrible nation, why are they doing that?

Let's get busy celebrating our wonderful nation, and protecting the freedoms that we enjoy!

JUNE DAIRY BREAKFAST

Congratulations and a huge â€Thank You†to Marinette County Dairy Promotions WI, all the volunteers, and to Brian and Brenda Hartwig for hosting Breakfast on the Farm on Sunday, June 27.

Despite the rain, it was a wonderful day, with great food as usual, and lots of things for folks of all ages to see and do.

The volunteers who worked out in the rain directing traffic and helping vehicles from getting stuck in the mud deserve a very special thank you. Their accomplishments were nothing less than heroic!

PESHTIGO FIRE CENTENNIAL

Peshtigo is busy preparing to commemorate the 150th anniversary of the Peshtigo Fire that destroyed the city and the surrounding countryside on Oct. 8, 1871.

Mayor Cathi Malke has been collecting memorabilia from that fire and is hoping more folks who have items that survived the fire or that were created to commemorate it will be willing to share them in displays for the Historical Day events in October.

She promises they will be well cared for and returned in good condition to people who want them back, or perhaps turned over to the Fire Museum if the donors are willing.

Contact her at Peshtigo City Hall, 715-582-3041.

GROWIN' THINGS

Houseplants will enjoy a summer outdoors, and you'll have more space inside while they're soaking up the fresh air. Just don't move them abruptly from the house into the sun. They sunburn just like we do. Start with a shady spot, and gradually give them more sun.

When deciding on a permanent summer spot for each plant, keep in mind whether it is a shade-loving variety or a sun-loving one.

Remember that plants will need more water when they're outdoors, especially if they're in the sun.

BENEFICIAL BUGS

Ladybugs, which are really beetles, and not bugs at all, are on the list of bugs that are good for gardens. If your yard doesn't already have a resident population, it can be purchased from several online sources for biological bug control. Find more info at lostladybug.org, or ask UWEX professionals.

Remember when we were kids we were warned never to hurt a Ladybug. When one landed on us, we were instructed to keep it safe and tell it, â€Ladybug, ladybug, fly away home, your house is on fire and our children will burn,†before giving a puff of breath to blow it on its way.

As I recall, killing a ladybug would surely cause it to rain the next day, and we certainly did not want that to happen!

That, of course, was not true. What is true is that our forefathers in the Middle Ages honored the Lady Beetles after they saved the grape crops (and therefore also, the altar wine) from an invasion of aphids. According to some sources, what we now call Ladybugs were blessed by the Church with the name, â€Our Lady's Beetle,†or â€Mary Beetle.†Over 450 species of ladybugs or Lady Beetles, are found in North America. When aphids are not available they feed on, small insects and insect eggs. Two species of ladybugs - Mexican bean beetles - do eat leaves of bean and squash plants. The others eat only insects and eggs of other species.

Monarch butterflies, another beneficial species, seem to be running out. Help them by letting milkweed plants grow whenever and wherever you can. If you want more of the beneficial butterflies in your yard you can actually order their larvae from www.monarchwatch.org, an organization based at Kansas University.

TOO TIRED

One of my dear sisters in law recently confided that she will never be over the hill. Says she's too tired to climb it. Being only a few months older than her, must say I totally understand that sentiment!

BATHE YOUR TROUBLES AWAY

Essential oils can help you bathe your troubles away. Just mix a cup each of Epsom salts, sea salt and baking soda with essential oils of your choice and relax in a comforting bath before bed time. A good mix for energy renewal is a half teaspoon each of lemon and orange essential oils. To help banish worries, add a half teaspoon each of peppermint oil and rosemary oil.

Sometimes taking time to indulge yourself in the evening ends up giving you more energy to get up and go the next day.

COOKIN' TIME

Strawberry season is coming to an end, and so is time for asparagus picking in these parts, but both summertime treats can still be purchased at the supermarket. Enjoy this season of family gatherings, backyard cookouts, picnics and more.

BACON BUNDLED ASPARAGUS

Cook these in the oven, or on the grill. Who doesn't love bacon? It adds its own smokey flavor to asparagus in this easy recipe. Plan to have these when you're baking something else, or cook on a covered grill. You can also do fresh green beans this way, except add a tablespoon of water to each bundle before you seal it shut.

1 pound thick asparagus, stalks trimmed

4 slices bacon, not thick cut

2 tablespoons butter, melted

1/4 teaspoon garlic powder

1 teaspoon brown sugar

1/4 teaspoon pepper

Preheat oven to 400 degrees, or heat the grill to quite hot. Divide the asparagus stalks into 4 bundles. Tightly wrap one slice of bacon around each bundle. Try to get nearly all the asparagus covered. In a small bowl mix together the butter, garlic powder, brown sugar and pepper. Arrange the asparagus bundles on a baking sheet and drizzle the butter mixture over the top. Bake for 15-20 minutes or until bacon is crispy. You could also cook these on a baking sheet in a covered outdoor grill. Then if the bacon doesn't get crisp enough for you, finish it right on the grid, but be careful not to set the bacon on fire.

FRIED RICE WITH CHICKEN WINGS

Planning a family get-together and don't want to bother with the grill? Serve this spicy, sassy dish that uses so many of the good things of the season. This recipe makes six main-dish servings but would go father as a pot luck offering. Or make a double batch. Lots of ingredients, but not all that hard to do. For an ordinary family dinner, this is a true one-dish meal. You might want a dessert, but that is all.

1/4 cup vegetable oil

1 3†piece ginger root (divided)

1/4 cup all-purpose flour

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 1/2 pounds chicken wings, separated at the joints (save

the tips for soup)

1/4 pound thin asparagus stalks, tender part only

1 generous cup small broccoli florets

1 small sweet red pepper, seeded and diced

1 large carrot, peeled and thinly sliced

1/2 cup chicken broth (divided)

1/4 pound shiitake or button mushroom caps, thinly sliced

2 large eggs, beaten

3 cups long-grain rice, cooked

2 slices Canadian bacon, (about 2 ounces), diced

1/2 cup frozen peas, thawed

2 green onions, trimmed and thinly sliced

1 tablespoon soy sauce

1 teaspoon hot pepper sesame oil

1/4 cup minced fresh cilantro leaves

Cook the rice. Peel the ginger. Mince about a tablespoon of it, and cut the rest into thin slivers. Cut the asparagus into diagonal pieces, and prepare the remaining vegetables as directed. You can toss everything except the green onions and peas into the same dish. In a somewhat large plastic bag combine the flour, cayenne pepper, and salt. Heat the vegetable oil in a large non-stick skillet over medium-high heat and in it stir-fry the slivered ginger for a few seconds, or until it is golden brown and frizzled. Remove the ginger pieces with a slotted spoon and save them. Pour off about half the oil and save it. Working in batches, shake the disjointed chicken wings in the seasoned flour, shake off the excess, and add them to the frying pan, no more than one layer deep. Fry three to five minutes per side, until the wings are well browned and crisp. Keep them warm while you keep frying until they are all done. Return the ginger-flavored oil to the skillet and add the minced ginger. Stir fry for about a minute, then add the prepared vegetables. Stir fry for two to three minutes, then add the chicken broth and continue stir-frying until the vegetables are done as you like them. They should be tender-crisp. Stir in the eggs and cook about another minute. Dump this mixture out into a large bowl. Add the hot pepper sesame oil to the pan (or use plain sesame oil and some red pepper flakes). Into the pan put the Canadian bacon, peas, green onions, soy sauce, and the remaining quarter cup of chicken broth. Stir a minute or so, then add the rice and stir fry for another two to three minutes, then add the vegetable-egg mixture and stir fry until everything is heated through. If it is too dry add a bit more chicken broth. Stir in the minced cilantro and place the chicken wings on top. Serve at once, or cover and keep warm until serving time.

CAMPFIRE CURDS

Here's the easiest campfire treat you'll ever eat, and one of the best. Goes better than marshmallows with a cold beer, too.

Fresh Cheese Curds

Long sticks or skewers

Hot charcoal or campfire

Crackers or thinly sliced rye bread, optional

Butter the bread slices if you like. Pick out the larger cheese curds. Impale one or two on each stick. Toast over hot fire, turning constantly until the curd becomes soft and begins to droop. This works with cubes of Mozzarella, Cheddar or Colby also. Slide the hot cheese off onto bread or a cracker, or let it cool a little, still turning, and eat it as is. If you want to quit turning, lay the hot curd on a plate, otherwise it might just drop off the stick. Of course, each person toasts his own cheese, so all the cook has to do is provide ingredients. This snack is a participation sport. Careful not to burn your tongue. Bon appetite!

MASON JAR ICE CREAM

Hardly anyone today has a real home ice cream maker, but here's a recipe that kids (or energetic adults) could make to mimic homemade ice cream. Haven't tried this myself, but think it might keep the kids occupied for a few minutes while they're shaking the jar. Stirring in some sliced fresh locally grown strawberries before freezing should also work.

1 cup heavy cream

1 1/2 tablespoons sugar

Pinch salt

1 1/2 teaspoons vanilla

Mix everything in a quart-size Mason jar. Put on the cover and shake vigorously for five minutes. Then put in the freezer for three hours before serving.

BERRY CREAM CAKE

This beautiful red, white and blue dessert is almost too good to be true. Perfect for a fourth of July celebration! Looks like a lot of instructions, but the whole thing is super easy if you buy the Angel Food cake. Goes together really fast, too. Probably takes longer to read the recipe than it will to make the cake.

1 10†angel food cake

1 can sweetened condensed milk

1/3 cup lemon juice

1 teaspoon almond extract (or 1 tablespoon Amaretto)

1 cup heavy cream, whipped

2 pints fresh strawberries, washed and hulled

1 cup fresh blueberries, washed

2 tablespoons Amaretto (optional)

Slice one pint of the strawberries. In medium size bowl thoroughly mix sweetened condensed milk, lemon juice and almond extract. Whip the cream and into it fold the condensed milk mixture. Chill about 10 minutes. Prepare the cake while it chills. To do this, turn the cake upside down and take a 1-inch thick slice off the top. (If you do it right you'll have what kind of looks like a large donut, one inch thick. Save it.) You want to make a tunnel through the rest of the cake, leaving one inch side walls and a one inch base. Use a fork, serrated knife, what ever works for you. (Save all the pieces you dig out. You need half of them for this recipe, and unless the kids eat up the other half first, you can freeze them for another whole dessert on another day. Just mix with berries and prepared instant pudding and top with whipped cream.) Anyway, sprinkle the 2 tablespoons Amaretto on the base of the tunnel. If you don't use the Amaretto, mix about a quarter teaspoon of almond extract with 2 tablespoons strawberry juice and sprinkle that on the base of the tunnel. Put half the cake pieces in a medium size bowl and over them pour 1 1/2 cups of the condensed milk/whipped cream mixture. Fold in the sliced strawberries and half the blueberries. Use this mixture to fill the tunnel. Put on that donut looking piece you cut from the top back in place. Now you've got a whole cake again. Frost it with the remaining condensed milk/whipped cream mixture and put into the freezer for about two hours. Before displaying cake to your admiring public trim it with the remaining strawberries and blueberries and play a recording of â€Star Spangled Banner.â€

You could try singing while you carry it out, but you'd be so busy laughing you might drop the cake. That would not be a good thing.

Have a wonderful holiday!



Thought for the week: Benjamin Franklin once said: â€Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety.†Lord, Thank You for the freedom with which You have blessed this land, and help us resolve to never again allow ourselves to be deprived of the freedoms we need to cherish and protect, including the right to worship You by attending religious services. 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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