Country Cousin

Issue Date: July 8, 2021

...Great Weekend!

As usual, TIMESLand enjoyed sunny skies for the Fourth of July weekend. True, those sunny skies brought too much heat to be comfortable at the parades in Wausaukee on Saturday and Crivitz on Sunday, but the balmy evenings both days were perfect for fireworks.

Have always suspected God spends his summers vacationing in the Crivitz area - or at least in Marinette County - and once again this year feel that He's on the scene, regulating the weather for the enjoyment of everyone around Him.

How else to you explain temperatures of 46 degrees at 5 a.m. on Friday, July 2, and 92 degrees by 2 p.m. on Saturday, July 3, and high temperatures and sunshine lasting until Monday, July 5, when most TIMESLand visitors were heading for home anyway.

Hot, sunny days are really, really good at encouraging everyone to cool off in some clean, cool water while enjoying a lot of fun in Nature's waterpark - Marinette County. The beaches, lakes, rivers and streams were pretty much filled over the weekend with folks in and on the water - in person, in boats, or on rafts and inner tubes. There was no room to park at Don Brooks Park in Crivitz, and hardly any room to get all the tubes into the river.

Then, after the extremely hot summer weather, Monday afternoon and early evening blew in with storms, chilly temperatures, and much-needed rainâ€� rain that kept falling all the way through Wednesday.

The weather is supposed to get nice again on Thursday and last through the weekend, with temperatures again warming into the 70s and 80s. Isn't supposed to rain again until next Monday, and by then the green and growing things will probably need it again.

THE ROAD TO GOODMAN

Little frequented corners of TIMESLand have a lot to offer. Travel to the unincorporated community of Goodman, in the far northwest corner of Marinette County and you'll find some of the most breathtaking views and spectacular scenery in Wisconsin.

On the way, stop at McClintock and Goodman parks, which are owned and operated by Marinette County, and then stop for a swim at the beautiful Lake Hilbert Park, which is owned and operated by the Town of Goodman.

Goodman is known for its colorful history. The Town of Goodman originated in 1908 as a logging community and owes its entire existence to the vision and knowledge of the Goodman family. Robert B. Goodman was one of the first in the nation to practice selective logging practices, and he built a lovely community in which to house his employees. The eighth cutting cycle on the original Goodman Lumber Company land took place in 1999. From 1927 through 1999, 417 million board feet of timber have been removed, yet the tract still contains about the same volume of timber that it had in 1927.

His logging principles helped form the basis for the 243,000 acres of Marinette County Forest, which helps finance county operations by timber harvest income, and has more trees and recreational opportunities today than it did when this country was young.

Recreation is one of the Goodman-Dunbar area's featured attractions, as it is in most of Marinette county, and the entire area abounds in recreational trails and breathtaking scenery.

Large tracts of State Forest land, high-quality trout streams, and crystal-clear lakes offer an abundance of recreational opportunities for the outdoor enthusiast.

Four of the county's finest trout streams flow through the forests of the lightly settled Goodman-Dunbar area: the Peme Bon Won, also known locally as the Pemenee, the K.C. Creek, and the north and south branches of the Pike River, which has been declared a Wild River by the Federal Government.

ON THE SOAP BOX

WORTH REPEATING!!!

Know I've re-reprinted this wonderful piece before, but it's worth repeating, particularly while School Boards and School Administrators are putting together plans for next year, and everyone is threatening our American way of life by trying to enforce teaching the racist propaganda of the Critical Race Theory.

This unforgettable piece by the legendary newsman Paul Harvey may explain what's behind it all. It was first published in 1984 by the Sun-Times Syndicate and in 1993 by the Los Angeles Times Syndicate, but it applies even more to what's happening today than it did then. Read and think, and then talk to your legislators, your School Administrator, and members of your local school board. Go to School Board meetings and be aware of what is being taught.

Wish I'd done that 20 years ago when the teacher's version of a Weekly Reader was accidentally sent home with my Third Grade granddaughter. That â€�wonderfulâ€ student publication urged teachers to teach students at that tender age that â€�alternativeâ€ lifestyles are OK. Am ashamed to admit I was upset at the notion of pushing that kind of propaganda on kids too young to even know what it means but did nothing.

Too busy, you know. As I said, I am ashamed!

As Paul Harvey said:

â€�The Devil's Work is Progressing Well:

If I were the devil ...

If I were the prince of darkness, I would want to engulf the whole world in darkness.

I'd have a third of its real estate and four-fifths of its population, but I would not be happy until I had seized the ripest apple on the tree--thee.

So I would set about, however, necessary to take over the United States. I'd subvert the churches first.

I would begin with a campaign of whispers.

With the wisdom of a serpent, I would whisper to you as I whispered to Eve: â€�Do as you please.â€

To the young I would whisper that â€�the Bible is a myth,â€ I would convince them that man created God instead of the other way around. I'd confide that â€�what's bad is good and what's good is â€�square'.â€

And the old I would teach to pray after me, â€�Our Father--which art in Washington.â€

Then I'd get organized. I'd educate authors in how to make lurid literature exciting so that anything else would appear dull, uninteresting. I'd threaten TV with dirtier movies and vice versa.

I'd peddle narcotics to whom I could. I'd sell alcohol to ladies and gentlemen of distinction. I'd tranquilize the rest.

If I were the devil, I'd soon have families at war with themselves, churches at war with themselves, and nations at war with themselves. Until each, in turn, was consumed.

And with promises of higher ratings, I'd have mesmerizing media fanning the flames. If I were the devil, I would encourage schools to refine young intellects but neglect to discipline emotions; just let those run wild.

Within a decade I'd have prisons overflowing and judges promoting pornography.

In His own churches, I would substitute psychology for religion and deify science

I'd lure priests and pastors into misusing boys and girls and church money ...

If I were the devil, I'd make the symbol of Easter an egg and the symbol of Christmas a bottle.

If I were the devil, I'd take from those who have and give to those who wanted until I had killed the incentive of the ambitious.

What'll you bet I couldn't get whole states to promote gambling as the way to get rich?

I would caution against â€�extremesâ€ in hard work, in patriotism, in moral conduct.

I'd convince the young that marriage is old-fashioned, that swinging is more fun; that what you see on TV is the way to be.

And thus I could undress you in public and lure you into bed with diseases for which there is no cure.

In other words, if I were the devil, I'd just keep right on doing what he's doing.â€

That's what Paul Harvey said nearly 40 years ago. It was true then, and it's continued to become more and more true with each passing year.

Do we really want to continue helping the devil do his work? If not, it's time to stand up and be counted.

LEMONS

We've all heard it said, if life gives you lemons, make lemonade.

Turns out, there are a lot of great things to do with lemons besides lemonade, and better yet, Lemon Meringue Pie.

Lemons are so healthy, if it weren't for the extremely sour taste, you could just eat a whole lemon and be done with it.

Lemons are full of super healthy phytonutrients that go on a hunt within your body for so-called free radicals that cause damage.

Starting your morning by drinking a glass of lukewarm water with lemon juice can help kickstart your digestionÂ and can help improve your skin.

To get the most out of your lemon water, it's important to drink it in the morning on an empty stomach. This way it'll be most effective when it comes to cleansing your body from toxins.

Plus, lemon water stimulates weight loss. That's because your liver produces more bile if you drink the lemon water on an empty stomach. In turn, that leads to you being less hungry and digesting food quicker.

Drinking lemon water is also good for oral hygiene because of the acids a lemon contains, acids that make sure that bacteria, as well as any remains of the food you've eaten, will disappear from your mouth.

Even a lemon's aroma contains antiseptic properties, which can influence your state of mind, helping you to experience fewer bouts of depression and anxiety attacks, and creating a positive atmosphere in the room. The only thing you need for this trick is a couple of lemons. Cut the top off one lemon and place it upright, with the cut bit up. Next, take a sharp knife and cut into the top of the fruit both ways, but do not sever the parts completely. Place the cut lemon in a bowl next to your bed and let the aroma do its work. To make the scent even more effective, place a bowl with a cut-up lemon in every corner of the room.

If feeling more relaxed and less anxious isn't enough of a reason to try this trick, inhaling the citrus aroma of lemons will stimulate your mental activity making it easier to concentrate and improving your memory. It's been said that bringing a bunch of lemons to your workplace is a good idea because people make fewer mistakes and work more effectively when there's a lemony smell around.

Don't know how much scientific research went into these lemon benefits, but it's worth a try.

COOKIN' TIME

Enjoy homegrown - or least locally grown - garden goodies whenever you can. Time for feasting is definitely upon us.

WONDERFUL PICNIC PACKETS

(Makes 4 servings)

1 to 1 1/2 pounds beef round steak, 1/2 inch thick

or

4 large pork steaks

1 package frozen peas (10 ounces)

4 medium carrots, thinly sliced

4 medium potatoes, peeled and sliced

1 can cream of mushroom soup

1 envelope onion soup mix

Heat oven to 450 degrees or light coals and let them heat to all-over ash. You want moderate heat with a covered grill if possible. If you're preparing these at home to be cooked at a picnic site, follow preparation directions, then keep them chilled until it's time to cook a few hours later. Cut the meat into 1-inch pieces. Place peas in colander or sieve, run cold water over them until thawed enough to separate. Drain well.

Tear off 4 large pieces of heavy-duty aluminum foil, 18"X15". On the center of each piece place 1 carrot, thinly sliced, 1 potato, thinly sliced, and 1/4 of the meat. Stir together the soup and soup mix, spoon 1/4 over each packet, and top with the peas. Wrap securely, sealing foil well by crimping open edges together, Place in oven on an ungreased cookie sheet, or on the grill. Bake 50 minutes or until meat is tender. If cooking on the grill, turn every 10 minutes, being careful not to break the foil. These are good served with cherry tomatoes and cucumber slices, or with Broccoli Salad.

BROCCOLI SALAD

1 Head Broccoli (coarsely ground or chopped)

1 small onion (chopped)

8 pieces bacon, fried and broken up

1/3 cup slivered almonds

1/2 cup raisins (optional)

1 carrot, finely chopped

1 cup salad dressing

1/3 cup sugar

1 tablespoon vinegar

A food processor is ideal for this. Fry the bacon ahead of time and let it cool. Chop in food processor and dump into bowl. Chop carrot, then add onion and chop again until as fine as you like. Add broccoli and chop coarsely. Add to dish with bacon. Add almonds and raisins. Mix the last 3 ingredients together, then add to the vegetable mixture. Chill until serving time, or serve at once.

CORN AND BEAN SALSA

This salsa is a wonderful way to use grilled (or boiled) sweet corn left from last night's cook-out. It's well worth making extra ears in advance. You can use frozen whole kernel corn, but it naturally isn't quite as good as corn freshly cut from the cob.

1 can (15 ounces) black beans, rinsed and drained

2 cups fresh or frozen corn, thawed

5 plum tomatoes, chopped

1 large sweet red pepper, chopped

1 small green pepper, chopped

1 can (4 ounces) chopped green chilies

1/4 cup chopped red onion

1/4 cup minced fresh cilantro

2 tablespoons lime juice

2 garlic cloves, minced

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground cumin

1 jar (16 ounces) salsa

Tortilla chips

In a large bowl combine the beans, corn, tomatoes, peppers, chilies, onion, cilantro, lime juice, garlic, sugar, salt and cumin. Stir in salsa until blended. Serve with chips.

S'MORES BROWNIES

This is an easy take on the popular campfire treat.

1 (21.5 ounce) package brownie mix

Ingredients to prepare brownies per package instructions

6 graham crackers, crumbled

2 cups miniature marshmallows

8 (1.5 ounce) bars milk chocolate, coarsely chopped

Preheat oven to 350 degrees. Prepare brownie mix as directed on the package and spread in a well buttered 9â€X13â€ pan. Bake brownies for 20 minutes in the preheated oven. Remove, and sprinkle the s'more goodies (crumbled graham crackers, chopped chocolate bars and miniature marshmallows) evenly over the top. Bake for an additional 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Slip under broiler for about half a minute, or just long enough to lightly toast the marshmallows. Allow brownies to cool before cutting into squares.

GRANDMAS RHUBARB CAKE

Rhubarb is still good for summertime treats. Here's a new old one.

2 cups all-purpose flour

1/2 teaspoon salt

2 eggs, beaten

1 cup sour cream

3 cups diced rhubarb

1 cup white sugar

1/4 cup butter, softened

1/4cup all-purpose flour

Ground cinnamon, for dusting

Preheat the oven to 350 degrees. Grease and flour a 9x13 inch baking dish. In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Thought for the week: Lord, thank You for blessing our nation with 245 years of prosperity and freedom from wars and famine within our borders. Forgive us, as a nation, for turning our backs on You and Your teachings more and more as the years go by. Please, send Your angels to guide us back to Your ways. We ask this in Jesus' Name. 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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