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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin 6/8/22

Issue Date: June 9, 2022

Shirley Prudhomme

As the old song says, June is bustin' out all over, and what a beautiful month it is. Generally, days are warm but not overly hot, trees and gardens are in bloom, and life is good. School classes are mostly done for the year, except that summer school sessions have already begun for many of the kids and their teachers.

Marinette County certainly is Nature's Waterpark, but most of the water here is not yet warm enough for pleasant swimming, except in hot tubs. Nonetheless, some of the hardier folks are happily splashing in lakes, rivers and streams, and of course tubers, rafters, canoers, kayakers and fishermen are everywhere.

SPECIAL JUNE DAYS

There are a wealth of special days in June, in addition to graduations. Flag Day is coming up on Sunday, June 12. Father's Day is Sunday, June 19, and all month as patriotic Wisconsinites we should be enjoying dairy treats, because June is Dairy Month.

Big June weddings aren't as much a tradition as they used to be, but now that the worst of the COVID pandemic scare is over some couples are again holding old fashioned wedding celebrations.

FLAG DAY

The Declaration of Independence adopted in 1776 made the adoption of an American flag necessary. Previously, each colony - we call them states today - had its own flag.

Our nation's founding fathers were busy writing the documents that would make this into a new nation, but on June 14, 1777, the Second Continental Congress took a break from writing the Articles of Confederation and passed a resolution stating that "the flag of the United States be 13 stripes, alternate red and white," and that "the union be 13 stars, white in a blue field, representing a new constellation."

The 13 stars and 13 stripes represented the original 13 colonies.

The red, white and blue color scheme is the same as in the British Union Jack flag. Some historians say the white on the flag represents purity and innocence, red represents valor and hardiness, and blue represents vigilance, perseverance, and justice. Other historians say those colors and the meaning of them really came from the Great Seal of the United States.

George Washington explained the flag this way: "We take the stars from heaven, the red from our mother country, separating it by white stripes, thus showing that we have separated from her, and the white stripes shall go down to posterity, representing our liberty."

Some historians say the arrangement of the original 13 stars in a ring in early U.S. flags did not symbolize the equality of states in regard to each other, but instead denoted the perpetuity and eternity of America. A ring (or circle) denotes eternity.

As the years went by, new states were added to the Union, and the flag went through a few design changes. In 1818 the United States Congress decided to retain the flag's original 13 stripes and add new stars to in rows to reflect each new state that entered the union.

In 1959 Hawaii and Alaska were added as states, and the new 50-star flag that still flies today was flown for the first time on July 4, 1960.

JUNE DAIRY MONTH

Breakfasts on the farm are major highlights of the summer for our family. Great food, lots of fun things to do, and lots of critters to pet. What more could you ask, especially if you're a kid?

This year's Oconto County Breakfast on the Farm will be held Sunday, June 12 at Blaser Farms on 9267 Hwy. 22 East in Gillett, and the Marinette County Breakfast on the Farm is coming up on Sunday, June 26, on the Finger Family Farm at 8831 Old 41 Road. The farm has an Oconto address but really is located in Marinette County.

The Oconto County breakfast will be preceded by a Catholic Mass at 7 a.m., and breakfast will be served from 8 a.m. to 1 p.m. Included in the breakfast are scrambled eggs with cheese and ham, pancakes, sausages, yogurt, applesauce, cheese, milk, orange juice, coffee, water and ice cream.

Blaser Farms is a dairy farm started in 1945 and goes great lengths to make sure their cows are comfortable and healthy. Their 600 cows have mattresses with plenty of bedding, sprinklers and fans to cool them, well fed and groomed with spinning brushes.

After these cows are milked the normal three times daily, their milk is sent to Agropur, a company owned by dairy farmers who process and sell dairy products.

250 head of cattle stay on the farm including young stock that will be raised until 5-6 months of age. At that time, they are shipped to a grower where they will be raised until they're pregnant where they'll return to the Blaser Farm to have their calf and start being milked. In total the farm owns around 1,100 cows.

Their farm also contains 1,600 acres of corn, alfalfa, soybeans and wheat. Family members Roger, Karen, Josh, Andy and Trisha man the farm along with nine full-time and part-time employees.

Tickets are $10 for all ages or $9 for all ages when purchased at the Peshtigo National Bank, N.E.W. Credit Union or Lena Fast Shop.

There will be live music, antique demonstrations, farm tours, a kids obstacle course and a hay maze.

ON THE SOAP BOX

FACT CHECKERS NEEDED

In a recent speech following the tragic murders of 19 youngsters and two teachers in their 4th grade classroom at their school in Uvalde, Texas, President Joe Biden made the unfounded claim - out loud and in public, and on Facebook as well - that: "Guns are the number one killer of children in the United States of America -- more than car accidents or cancer. Over the last two decades, more school-age children have died from guns than on-duty police officers and active-duty military combined."

Would like to know who did the research for him. Is that statement fact-based, or did he just make it up because such gut wrenching data would make a good selling point for the far left's gun-grab agenda???

Be careful, America. We need to protect our guns and the ammunition we need to make them effective!!!

There is a reason we have the Second Amendment, and it isn't because folks like to shoot deer or targets. It is because our Founding Fathers wanted to be sure the people who inherited the nation they wrested from Britain had the means to defend themselves and the weapons they would need to protect those freedoms against despots who would come along in the future.

Every dictator in modern history came to power only after their government succeeded in disarming the common man!

STAIN REMOVER

Love to hang clothes on the line in summer to let the sunshine work its magic. Bedding especially smells wonderful when you bring it in.

Sunshine also removes stains, but for stubborn stains, mix two parts hydrogen peroxide to one part Dawn dishwashing soap and store in a dark-colored spray bottle that you keep in a dark place. Exposure to light causes peroxide to decompose.

When you encounter a difficult stain, spray on the peroxide mixture and then launder in warm water. You might want to test fabrics first for effect on color. For really, really bad stains, work in some baking soda while the peroxide spray is still wet.

UNCLOG A TOILET

If your toilet is clogged, try mixing 2 cups of baking soda, 1/4 cup Epsom salt, and 1/2 cup dish soap until it feels like wet sand. Put into a plastic or silicone mold (muffin size) and let dry overnight. When dry, store in an air tight container until needed. To unclog a toilet, drop one of the bombs into the toilet bowl, pour in a quart or so of hot water, then let it sit for as long as possible (an hour is ideal). The ingredients and hot water will work together to break down the clog, and you should only need to flush to fix the clogged toilet!

COOKIN' TIME

Summer is so wonderful. Good fresh food in the garden and the supermarket. Strawberries are starting to ripen. Despite this year's late spring, peas and possibly even spinach may be ready in some gardens. Chives are there for the snipping. Ditto for early parsley, and even horseradish if you're careful to re-plant the remainder after you cut off the parts of the roots you want to use.

ARMENIAN YOGURT CHEESE

Looking for a delicious low-fat, low carb, low sodium dip to enjoy with bread chunks, crackers, celery sticks or or fresh veggies from the garden? This one certainly fills the bill for a June Dairy Month celebration. Takes two cups of yogurt and some seasonings to make one delicious cup of dip or spread, perfect for a June Dairy Month treat. You need to make it at least a day ahead, and a little longer than that doesn't hurt. The instructions are long, but very easy. Maybe takes 10 minutes of kitchen time.

2 cups plain yogurt, nonfat or regular

1 tablespoon finely chopped scallion, green onion, or chives

1 tablespoon finely minced fresh parsley

1 small clove garlic, peeled, crushed and finely chopped

1/4 teaspoon freshly ground black pepper

1/4 teaspoon salt (optional)

Put a full size coffee filter into a strainer set over a bowl. Into this carefully put the yogurt. Cover the whole thing with plastic wrap and refrigerate for at least 8 hours to allow the moisture to drain out. (Longer draining makes a firmer "cheese.") Discard the liquid, and place the drained yogurt in a small mixing bowl. Add the green onion, parsley, garlic, pepper, and salt. Mix well. Transfer the mixture to a 12-inch square piece of cheesecloth and gather up the edges of the cheesecloth so that the mixture inside forms a ball. Tie the cloth together and refrigerate. If you don't have cheese cloth, put a fresh coffee filter into a rounded strainer, put in the yogurt mixture and place another filter on top and then shape it into a ball. Wrap in plastic wrap and refrigerate. When ready to serve, unwrap the cheese, invert onto a plate, and serve with vegetables, toast, crackers, or regular bread. This cheese makes a marvelous hors d'oeuvre wonderful spread on those little party rye bread squares, topped with a slice of cucumber and sprinkled with snippets of fresh dill weed.

PIEROGIES PRIMAVERA

This recipe is an easy-to-make meal that the whole family will enjoy. Just like America, it's a mixture of cultures, in this case the French/Italian primavera with pierogies, which are a Polish specialty. They are a delicious pairing of pasta and potatoes that you can buy ready made at the supermarket. Toss them in one skillet with fresh asparagus, sliced carrots, crisp green peas and zesty red onion, and sautéed with dashes of oil, salt and pepper, and fried chicken strips added if you want a main dish with meat. I like to add 2 tablespoons butter with the oil. That does add to the fat content, but it also adds to the flavor content. An entire meal for four can be ready to serve in less than 20 minutes.

1 box potato & cheddar pierogies (16.9 ounces)

2 tablespoons vegetable oil

1 bunch asparagus, cut into 2-inch pieces

2 large carrots, peeled and sliced

1 large red onion, cut into 1-inch wedges

1 cup fresh or frozen peas, thawed slightly

1 pound boneless chicken breast, if desired

Salt and pepper to taste

Sauté pierogies in 12-inch skillet as box directs. Remove from skillet. In same skillet, heat oil over medium heat until hot. Add asparagus, carrots and red onion. Cook about 5 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in peas and cook 2 minutes longer. Stir in pierogies; add salt and pepper to taste. If using the chicken breast, cut the meat into strips and stir fry for five to 10 minutes just after the pierogies have been removed. Transfer the cooked chicken strips to the dish with the fried pierogies before adding the vegetables.

RHUBARB SALSA

Here's a rhubarb recipe that definitely is not a dessert, but is really, really good. If your tomatoes are not meaty enough, drain off some of the juice before adding to the salsa.

2 cups thinly sliced rhubarb

1 smal red onion, coarsely chopped

1 large green bell pepper, seeded and coarsely chopped

1 large red bell pepper, seeded and coarsely chopped

1 large yellow bell pepper, seeded and coarsely chopped

1 large jalapeño pepper, seeded and coarsely chopped

1/2 cup chopped fresh cilantro

3 plum (Roma) tomatoes, finely diced

1 clove garlic, minced (or garlic powder to taste)

2 teaspoons brown sugar

5 tablespoons lime juice

2 teaspoons salt

1/4 teaspoon ground black pepper

Dash red pepper, or to taste

Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl. Place red onion, green, red, and yellow bell peppers, jalapeño pepper, garlic and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes. Dissolve the brown sugar in the Key lime juice in a bowl and stir into the rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir again. Refrigerate at least 3 hours to blend flavors.

STRAWBERRY RHUBARB CRISP

4 cups chopped rhubarb

3/4 cup white sugar

2 tablespoons quick-cooking tapioca

1/2 teaspoon salt

10 ounce package frozen sliced strawberries

1 cup rolled oats

1/3 cup brown sugar

1/4 cup sifted all-purpose flour

1/4 cup butter, melted

Mix rhubarb, strawberries, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes. Preheat oven to 350 degrees or 375 degrees for crispier topping. Spread the rhubarb mixture into into a glass or ceramic 9" square or 7"X10" casserole dish. Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish. Bake in the preheated oven until set, about 45 minutes.

STRAWBERRY RHUBARB CRISP

4 cups chopped rhubarb

3/4 cup white sugar

2 tablespoons quick-cooking tapioca

1/2 teaspoon salt

10 ounce package frozen sliced strawberries

1 cup rolled oats

1/3 cup brown sugar

1/4 cup sifted all-purpose flour

1/4 cup butter, melted

Mix rhubarb, strawberries, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes. Preheat oven to 350 degrees or 375 degrees for crispier topping. Spread the rhubarb mixture into into a glass or ceramic 9" square or 7"X10" casserole dish. Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish. Bake in the preheated oven until set, about 45 minutes.



The Country Cousin

Thought for the week:
Have read that we Americans honor our flag perhaps more than any other nation on Earth. Arnold Schwarzenegger said he was so proud after achieving American citizenship that he walked around the entire day with the flag wrapped around him. As the late President Woodrow Wilson said, "This flag which we honor and under which we serve is the emblem of our unity, our power, our thought and purpose as a nation." And we should be reminded that Woodrow Wilson also said, "Liberty has never come from the government. Liberty has always come from the subjects of the government. The history of government is a history of resistance. The history of liberty is the history of the limitation of government, not the increase of it." But maybe Mark Twain said it best when he reminded us: "Patriotism is supporting your country all the time, and your government when it deserves it." As to our flag, long may it wave!

(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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