
Country Cousin Smart...
Hi Folks!
Sad, isn’t it? We wait so long for summer,and now it’s almost over. In some spots, leaves are starting to turn. Nights have taken on an almost frosty chill.
On the other hand, except for a few brief, isolated days we didn’t have much of a summer at all.
Oh, well! We can hope for a wonderful, extended fall, one that lasts all the way to Christmas.
GLOBAL COLDING?
Was complaining about the chilly summer to an individual who believes in the Global Warming theory. He claims that overall, the climate is warming, and that places like California and Arizona are getting the heat we are losing. Said that area of cold we see on the planting maps is wider and deeper than it used to be, you understand.
The debate continues. Some scientists say studies show average temperatures globally are actually a degree or two cooler than they were a few decades ago.
Can only conclude one thing with certainty: Had a general global warming trend not started several millenniums ago, we wouldn’t be here at all. Our part of the planet would still be covered by a very healthy ice cap. And humans certainly didn’t start that one!
FAIR TIME
This weekend offers some good, old fashioned fun in Wausaukee, with the 91st edition of the Marinette County Fair.
The earliest Marinette County fairs were a bit different than they are today, but it’s a certainty that then, as now, the population loved them. There were ball games, home talent shows, horse shoe pitching and tug -o-war contests, as well as competition for the finest cattle, the mightiest horses, and the best in fruit, flowers and produce. Some of those competitions continue today, and fair goers can enjoy looking at the best the entrants have to offer.
Until recent years admission to the fair was free, but even so, our family always packed a picnic lunch and brought our own beverages to save money. That way we kids could enjoy more rides.
Don’t recall just how it happened, but one year in our early teens somehow my favorite cousin and I each had $20 to spend. Our parents let us take off on our own. We were in absolute heaven! Got to ride as much as we wanted, eat and drink as much as we could hold. I think the money lasted longer than we did. Wonder how long it would take two eager youngsters to go through $40 today?
SMART COWS
Just read about a new, improved system of dairy farming, in which the cows actually milk themselves. An experimental dairy at Michigan State University includes a milking parlor that allows cows to step in whenever they feel a need to release milk, or whenever they want one of the treats that the system dispenses.
The system senses where the cows are positioned and clamps on suction cups that do the milking. No human contact at all. Hope there is also provision for washing the business area first.
Quite a change from the days when Grandpa (Bernard Dettman - we called him “Pa”) pulled up his three-legged stool, clamped a pail between his knees and pulled away, pumping out the foamy streams of milk that provided a meager living for the family. He only had a dozen cows. But property taxes were $13 a year, there was no electric bill, and groceries came from the garden, not from the store.
Sometimes a single cow would fill more than one pail. When the pail was full the milk was dumped into a waiting milk can. From there it went to Grandma’s kitchen (we called her “Ma”), where there was a large stainless steel strainer apparatus with filters to remove any foreign materials from the milk. The milk was strained into sterilized cans, and the cans were chilled in baths of cold well water.
Pa would load the filled cans onto his horse-drawn wagon and haul them to the railroad tracks, where they would be picked up and taken away to the dairy. That milk eventually became cheese or butter, I’m told.
As a tyke, I would watch Ma churn butter by hand, and we would drink the resulting buttermilk.
Another fine treat was what she called “clabbered milk,” which I believe was natural sour cream. We’d spread it on slices of her wonderful homemade bread, baked in the wood stove, sprinkle on some sugar, and savor every bite.
I’m also told Pa was the last farmer in the Crivitz area to use horses in his farming operation. He never did learn to drive a car or tractor or anything with a motor, but he could make incredible wooden furniture, repair shoes and harnesses, raise corn and cows and hay, and push a peanut around the floor with his nose if we begged him.
The family used to chuckle over a tale of his one attempt to drive a car. Seems cousins from Gillett drove over for a Sunday visit in their Model A Ford and talked him into trying it out. He did, but somehow no one thought to have an experienced driver in the passenger seat. The story is that Pa drove that car round and round the yard until the fuel tank went dry, weaving in and out of trees, dodging people, yelling, “Whoa! Whoa!” while he pulled on the steering wheel and pushed with all his might on the gas pedal.
ON THE SOAP BOX - AGAIN
Recently received a letter from someone I greatly admire, complaining about a “strident” note in recent columns on political-type subjects.
Actually, what she perceives as “strident” is probably pure fear coming through. Fear that the very foundations of this nation are being kicked away by today’s crop of liberal lawgivers, and we’ll be left with nothing but the rubble of a once free society.
Our morals are going, our jobs are going, our money is going, our self reliance is going, our freedoms are going. Soon there will be nothing left of what once made America great.
Someone will have to pick up the pieces, and maybe I’m glad that it probably won’t have to be me. It will probably be your children and mine.
There’s an even worse possibility. The pieces may never come together again. American freedom may be going the way of other great civilizations like Greece and Rome, that started with great respect for personal freedoms and eventually were choked to death by decadent and dictatorial politicians!
LESS SERIOUS?
Speaking of politicians and airports, a communication supposedly from an airport ticket agent in Washington, DC might just explain why our country is in trouble.
Among the stories, which are seriously funny but I hope not seriously true, is one about a congresswoman from Illinois who needed to know how it was possible that her flight from Detroit left at 8:30 a.m. and got to Chicago at 8:33 a.m. “I explained that Michigan was an hour ahead of Illinois, but she couldn’t understand the concept of time zones,” the writer said. “Finally, I told her the plane went really fast, and she bought that.”
Here’s another: “A senator’s aide called to inquire about a trip package to Hawaii. After going over all the cost info, she asked, ‘’Would it be cheaper to fly to California and then take the train to Hawaii?’’
A Louisiana Senator called with a question about the documents she needed in order to fly to China. After a lengthy discussion about passports, I reminded her that she needed a visa. “Oh, no I don’t,” the Senator said. “I’ve been to China many times and never had to have one of those.’’ The writer said she had double checked and yes, indeed the stay would require a visa. The Senator argued, ‘’Look, I’ve been to China four times and every time they have accepted my American Express!’’
The report gives names, but they’re not repeated here because there’s no way to be sure the stories are true. But true or not, they are funny. It gets better. Watch for more next week.
MUSCLE SPASMS
If you’re plagued with leg cramps or other muscle spasms, try keeping bottles of tonic water around. Drink about a 6-ounce glass before going to bed, particularly if you’ve had an unusual amount of exercise during the day, and keep a closed bottle near the bed.
It does work, and this is not an old wives tale. Tonic contains quinine, which stops repeated muscle contractions.
Also, if you’re prone to leg cramps, commonly known as “charley horses”, stop them before they start. Drink more milk (for the calcium) and eat more oranges and bananas (for the potassium). It doesn’t always work, but it helps.
ODOR FREE
Refrigerators tend to collect some pretty bad odors when they’re overcrowded, as ours usually is at this time of year when garden produce sometimes shows up in volume.
Of course, an open box of baking soda should be a permanent resident in the fridge, but to boost odor cleaning power (like when you’ve forgotten a container of raw fish on the back of a shelf or let cabbage rot in a drawer) put slices of stale bread here, there and everywhere in the fridge, on shelves, in drawers, wherever. Toss them out in the morning and the bad smells should be gone too. (It goes without saying that you need to locate the source of the odor and throw it out before you put the bread in or it won’t work.)
COOKIN’ TIME
Gardens are overflowing with good things, but generally everyone who plants zucchini and summer squash has a surplus. But there are so many wonderful ways to use them that should hardly be a problem.
RATATOUILLE
This is one version (and a very good one) of this classic dish, which is sort of a stew of Mediterranean vegetables. Do use the olive oil. Regular salad oil just isn’t the same. Neither is butter. This recipe makes four servings. It’s better if you make it the day before and then either serve at room temperature or reheat before serving.
3 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped
Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon of the olive oil. Cut the eggplant into cubes, toss them with a little salt and set in a colander to drain while you prepare the other vegetables. When everything is sliced, diced and chopped, rinse the eggplant and let it drain again. Heat the remaining tablespoon olive oil in a medium skillet over medium heat, and in it saute the garlic until lightly browned. Mix in the parsley and eggplant. Saute until the eggplant is soft, about 10 minutes. Season with salt to taste. Spread the eggplant mixture evenly across the bottom of the prepared casserole dish. Sprinkle on a few tablespoons of the Parmesan cheese. Spread zucchini in an even layer over that. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese. Drizzle the final tablespoon of olive oil on top. Bake in in the preheated oven for 45 minutes.
ZUCCHINI VEGETABLE COMBO
You can can zucchini for winter use, and it isn’t very hard, provided you have a pressure canner. This recipe makes eight pints.
2 pounds medium zucchini, sliced, not peeled
2 pounds tomatoes, peeled, stem ends and cores removed,
cut up
1 cup chopped onion
1 cup chopped green pepper
2 1/2 cups water
4 teaspoons salt
Clean and sterilize eight pint jars and get the lids ready. Put everything (except the salt and the jars) into a 6-quart kettle (not aluminum) and bring to a boil. Simmer 2 to 3 minutes. Pack hot vegetables into hot pint jars, and add one half teaspoon salt to each jar. Using liquid that will be left in the kettle, fill each to within 1/2 inch of the top. Put on lids and adjust. Process in pressure canner at 10 pounds pressure for 40 minutes.
CAMPFIRE APPLES
Summer is nearly over, but there should be many fine evenings for sitting around the bonfire, watching the glowing coals take on fantastic shapes and enjoying all sorts of good things that can be cooked at the end of a stick.
Here’s a new one to Yours Truly, but it’s probably ancient. There isn’t really a recipe. You need nice, sweet, juicy apples that are fairly large, bowls and spoons, a supply of sugar and cinnamon, and either pouring cream or ice cream.
Just cut the apples into quarters and take out the cores. Leave the peelings on. Slip a few wedges onto a toasting stick. You could also slip the whole apple onto a stick. Having some patience, cook the apples, whole or quarters, slowly. Turn the stick often. When you think the apples are tender, slide off into a bowl, sprinkle on sugar and cinnamon to taste, and serve while warm either with ice cream or with some cream poured on.
PEACH BROWN BETTY
Delicious, juicy peaches are on the market right now, not the cardboard ones we so often find. If you can bear to cook them instead of eating them fresh, serve up this old fashioned treat.
4 cups fresh peach slices (peeled)
1 tablespoon lemon juice
2 tablespoons flour
1 tablespoon sugar
1 dash allspice (or cinnamon)
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened at room temperature
1 egg, beaten
Preheat oven to 350 degrees. Peel your peaches (about 7-8) slice them and place them in a large bowl. (To make peeling easy, dip each peach for about a minute in boiling water. The skins slip right off.) Sprinkle them with the lemon juice. Combine the 2 tablespoons of flour and the 1 tablespoon of sugar and the allspice in a small bowl. (We prefer cinnamon to the allspice that the original recipe calls for.) Toss in the peaches in the sugar and spice mixture until the slices are somewhat coated and put into a buttered glass casserole dish. To make the topping, combine the 1 cup each of flour and sugar, the baking powder and salt in a large bowl and cut in the butter. Add the beaten egg and mix in with a fork until blended. Sprinkle the mixture over the peaches and bake until golden brown on top. Serve warm with ice cream.
Thought for the week: Message on the Coleman School District web site: “Be somebody you would want to know.”
COUNTRY COUSIN

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