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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin 5/25/22

Issue Date: May 26, 2022

Shirley Prudhomme

No more mittens!!!

Summer paid TIMESLand a visit for a while and then went away to let Spring take over, with chilly temperatures that even dropped below freezing in some areas last week. Things are looking up, though, and at least partly sunny skies and much warmer temperatures are predicted for Memorial Day weekend, even reaching into the 80s again on Monday, Tuesday and Wednesday of next week.

Guess we won't have to wear mittens to mow the lawn any more this year.

Lilacs are finally opening, about two weeks behind schedule, and orchards are in bloom. Everything is beautiful!!

Isn't it amazing how fields, forests and yards can go so quickly from dull brown and gray to lush greens? How flowering trees burst into bloom? How suddenly the air is full of bird song? How the very atmosphere takes on a summer scent, and even the sky is a more vibrant shade of blue? How frog songs pervade the evening silence?

And isn't it amazing how quickly mosquitoes and wood ticks hatch!

REMEMBER THE FALLEN

Memorial Day celebrations today are not what they used to be. Remember fondly the parades Crivitz would have, where bugles would blare, drums would roll, and men in uniform would step smartly out, carrying before them the colors symbolizing our nation's freedom and pride.

All along the parade routes men would bare their heads as Old Glory passed by, and often women's eyes would fill with tears. School bands added their music, and as the parade went by every able bodied watcher would fall in behind it for a march to the cemetery, where there would be speeches and other ceremonies to honor the men and women who had fallen in battles for our nation's freedoms.

Even if today's celebrations are not as widely and visibly shared, we should make Memorial Day a reminder to show our love and express our thanks to veterans for the sacrifices they made to keep the wars "over there" and to keep our homeland safe and free.

Let us all pray that we do not dishonor their memory by giving up the freedoms that they and those who came before them fought and died for.

REMEMBERING GUS

Once, years ago, a sweet little old man named Gus would come into the Peshtigo Times office occasionally, battered hat in hand, to share goodies from his garden, and to ask this newspaper to share his thanks for the great nation that is America.

His visits were usually near the Fourth of July, but Memorial Day is a good time to remember him. Gus spoke English with a heavy accent. Sometimes he found it hard to say the right words, but his kindness always came through. I'm sure he had a temper, but no one we knew had ever seen it. He visited often, usually bringing some offering or another from his generous home garden.

On one of his visits, Gus was different, he was nervous, and he was troubled. His eyes were tear filled. The date was near the Fourth of July, but it apparently also marked an awful anniversary for him.

"Lady," he said, "I have to tell my story. I have to say "Thank You" to your country. I want to say Happy Birthday. Your country has been so good to me."

He told how he grew up in Poland. Told how the Nazi army came through and pressed him into service; told how he had to march with them, fight with them, kill people he did not hate, including Americans.

He told how he managed to get back home to Poland, only to learn that advancing Russian soldiers had raped and killed his sister. "They stomp her to death," he demonstrated, tears streaming down his cheeks. The new Communist government had taken their land. Strange people lived in what once had been his family's home. He no longer had a home. He no longer had a family. Somehow - he couldn't explain just how - he had come to the United States.

"Here, I have home. I have job. I have garden. I have freedom. Here I am not afraid! But I am sad," he said, "I have been enemy of this country that is so good to me. I want to say in paper I am sorry. I want to say in paper Thank You America."

So the story was written, and the story was published. And the next week Gus brought us fresh garden ripe tomatoes to thank us for the story. His English was not good, but he certainly did know how to say "Thank You".

VIRGIN FORESTS

We hear so much these days about the importance of renewable energy, and sadly, so many of the "green people" who support green energy regulations seem to forget that wood and other products of our forests offer renewable energy that can last forever if we take proper care of them. That care includes cutting trees, harvesting as necessary for the health of the forest.

The Goodman area is a testament to what sustainable forestry can achieve.

Mary Raboin was a child when her family settled in Goodman back in the 1920's, and she wrote long ago about some of her memories.

The community itself was nestled in virgin forest, which she explains meant the only prior inhabitants were animals and possibly some native Indians.

For those not familiar with modern day Goodman, the surrounding area hasn't changed much, except along paved county and state roads. The original Mr. Goodman was one of the earliest proponents of conservation forestry. Each tree harvested by the early Goodman Lumber Company had to be replaced by a new one, and majestic old trees were left here and there to provide seed for replacement crops. The area is laced with trout streams and swamps - called "wetlands" today - and is pretty much as it has always been.

Another thing that hasn't changed is mosquitoes. Mrs. Raboin, in memoirs written for her grandchildren and generously shared years ago with the Country Cousin, comments, "Living by a swamp meant living with other creatures natural to the swamp area. Mosquitoes were the most annoying." In those days there was no "Yard Guard," no "Off!", no citronella candles. And on many homes, no window screens.

"Our main defense against these pests was a smudge pot," she writes. "Many people had an old pail or large pan in which they would make a fire with wood, which was abundant. Then we would gather bunches of long green grass and put them over the fire every now and then. It made a lot of smoke and mosquitoes don't like smoke." It was a toss up between sitting on the side the wind was carrying the smoke to, where there were no mosquitoes but you almost choked to death, or moving to the other side where there was no smoke but you got chewed up. "Usually we did a little of each," she wrote.

In my own childhood, and much later on wilderness camping trips, we too used the smudge trick, even in my grandparents' front yard. Getting the long grass for smudges was no problem because in those days folks weren't paranoid about lawn mowers and the like. Big weeds were even better. They didn't dry up and blaze so easily. My grandparents - we called them Ma and Pa - often would stake a calf here and there in the yard to keep the grass down. Sometimes my uncle would cut it but I don't think Ma and Pa ever owned a lawn mower. Neighbors didn't complain. There were none close enough to see the yard.

Mrs. Raboin also told of playing games all over the neighborhood in Goodman and said nobody cared because "that was before the days of lawns and flowers and landscaping and gardens." She does refer to gardens in other parts of her story, but she's talking about vegetable gardens.

(In my own childhood days in the Merryman School area of Marinette we also played games all over the neighborhood, and no one objected.)

Back to the smudge pot evenings. It was a choice between breathing and swatting or wiping the smoke from your eyes and not swatting. As sure as you decided to breathe and swat a while the wind would shift and you'd be choking again. "Smoke follows beauty," Grandma would say, but that didn't help much when you were in immediate danger of suffocation. Just getting your body smoky seemed be enough to discourage the blood thirsty little suckers for a few minutes. Then it was back to the smog. Moving a few feet meant breathing fresh, sweet air back then. Still does here in TIMESland. But in some big cities there's no escape. You breathe fumes or you don't breathe at all and there's no smudge either. Maybe that's why there aren't many mosquitoes in cities.

DANDELION WINE

Keepers of lawns today wage constant war against the sprightly dandelion, but Mrs. Raboin says they weren't considered bad weeds when she was a youngster. "They looked so bright and cheerful after a long, cold winter. As today, they were the first flowers a mother would get from a small child."

Dandelion flowers are used to make dandelion wine and to tell fortunes. Remember holding a dandelion bloom under your friend's chin to see if they liked butter?

Tender young leaves are excellent salad greens, and also a wonderful treat cooked briefly (like spinach) with diced bacon and chopped onion and served with salt, pepper and probably a dash of vinegar.

The roots can be dug up, washed carefully and dried. Once dried they can be ground to make a coffee-like drink. I think they're related to chicory, and I have heard of toasting the dried roots before grinding to add to the flavor.

DANDELION LEIS

Mrs. Raboin also says the children enjoyed sitting in the grass braiding dandelion chains, similar to the leis of Hawaii, only with different flowers. We never tried that as kids, but it sounds like a good idea, and dandelion stems are flexible enough to be braided without breaking. As kids, we used the puff balls at the end of ripe dandelions to make wishes, similar to blowing out birthday candles. However many breaths it took to blow away the last of the seeds was the number of years - or days - before your wish would come true. So we were always careful to wish only on the ones ready to disintegrate anyway.

DEFINITIONS

Small boy: Noise with dust on it.

Mosquito: An insect that makes you like flies better.

Rhubarb: Celery with a sunburn.

WRINKLES AND SAGS

Just heard some wonderful advice. To get rid of sags and wrinkles, simply eat enough to fill them up. Best excuse I've heard of for long-term eating binges. As if I need one!

Seriously, sometimes folks who lose too much weight too fast can look pretty haggard. So it's better to lose slowly. An argument in favor of low carb diets versus low fat is that hair and skin need a reasonable amount of dietary fats to keep their healthy glow.

FOR THE BIRDS

Especially now at nesting time, save strings (short pieces only) and lint from cleaning the dryer screen and put it out for the birds. They'll love it when they're feathering their nests.

GROWIN' THINGS

For most folks, cutting the grass is not the ideal way to spend a lovely day. James Dent defined a perfect summer day as a time when the sun is shining, a breeze is blowing, birds are singing and the lawn mower is broken.

Asparagus is up. Rhubarb is up. Mushroom hunters are reporting fantastic success. The season of bounty is upon us. Hopefully seeds, potatoes and set onions are in the garden or ready to go in. Within the coming week most plants should be put out in the garden. Can't really trust this year, but we should be done with night time frosts.

Some folks simply can't grow anything. A friend complained that he started a rock garden last fall and over the winter three of them died.

COOKIN' TIME

POTATOES AND SAUSAGE


Quick, easy, delicious - and even a bit nutritious! What more can you ask of a recipe?

2 tablespoons vegetable oil

6 potatoes - peeled and cubed

2 pounds smoked sausage, sliced

1 onion, sliced

2 green bell peppers, chopped

Heat oil in a large skillet over medium heat. Place the potatoes in the skillet, cover and simmer, turning occasionally, until potatoes are almost tender and a little browned, about 10 minutes. Stir in the sausage, onion and peppers. Cover and cook for about 5 more minutes, or until onion and peppers are cooked to desired tenderness.

RHUBARB CUSTARD BARS

Take advantage of the first rhubarb of the year with these wonderful bars. Have used this recipe before, but it's worth repeating!

Crust:

1 3/4 cups flour

1 teaspoon baking soda

2 tablespoons sugar

2 egg yolks, beaten

1/2 cup plus 2 tablespoons butter or margarine

1/2 cup chopped nuts

When you separate the eggs save the whites for the final step. Mix everything together and pat lightly in a well greased 9X13 pan.

Filling:

3 to 4 cups diced rhubarb

1 1/2 cups sugar

2 egg yolks

5 tablespoons flour

Again save the egg whites for the final step. Mix and let stand for 10 minutes, then spread over the crust. Preheat oven to 350 degrees.

Meringue Topping:

4 egg whites

3/4 cups sugar

1 teaspoon vanilla

Beat the egg whites stiff. Add sugar and vanilla. Spread on top of the rhubarb mixture and bake at 350 degrees for 30 to 40 minutes.

REFRIGERATOR RHUBARB-PINEAPPLE JAM

Almost too easy to believe!

5 cups rhubarb (cut in small pieces)

4 to 5 cups sugar

20 ounce can crushed pineapple with juice

2 packages Jello (3 ounces)

Mix everything except Jello in sauce pan that is not made of aluminum and put to boil over low heat for approximately 20 minutes. Add the Jello and stir until completely dissolved. Put in jars. Cover when cool and store up to several weeks in the refrigerator or freeze. For variety you can also use raspberry or peach Jello.

GERMAN POTATO SALAD

With cookout season in full swing, and fresh redskin potatoes coming on the market, times are right for this good old standby potato salad. Perfect with brats and burgers.

5 pounds red potatoes

Salt and pepper to taste

1/2 cup chopped onion

1 pound bacon, diced

1 cup sugar

1/4 cup cider vinegar

1/4 cup white vinegar

1/2 cup water

1/4 cup cornstarch

3/4 cup water

Wash potatoes and put on to boil with the skins on. When done but not mushy drain and peel them while they're at least still warm. Cut up into large bowl and add salt, pepper and diced onion and toss. Fry the bacon until crisp, taking care that it does not burn. It's best not to use an iron frying pan for this. Stainless Steel or non-stick surface are perfect. Add 1/2 cup water, sugar and vinegars, in that order. Stir up all the browned pan drippings and simmer for 5 minutes. Mix cornstarch with the 3/4 cup water until smooth and add to the boiling mixture, stirring until it thickens and returns to a boil. Mix with the potatoes and correct seasonings if necessary. Serve at once, keep warm in a slow cooker or chill until serving time and reheat. Standing does make it a bit better. Best served warm or at least room temperature.

If you prefer to make less potato salad, cook only half the amount of potatoes and reserve half the dressing mixture with a bit of salt and pepper added for hot bacon dressing on leaf lettuce, spinach or dandelion greens, or even on drained green beans. It can be reheated as needed, either in the microwave or on top of the stove if you stir it often.



THOUGHT FOR THE WEEK: Wishing wonderful lives to all the graduates setting out on their journey through life. Also sharing a reminder that things given to us have far less value than things we work for. We humans all need to work toward our goals. God makes the wind, but we set the sails. Here's hoping everyone has smooth sailing.

(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 715-927-5034 or by e-mail at shirleyprudhommechickadee@yahoo.com.)


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