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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 26, 2017

Just Wondering...



Summer just keeps flying by. August is almost here, and when August happens, the start of school can't be far behind. Moms and their kids are out buying school supplies. Kids pretend they don't want summer to end, and that's probably true. Nevertheless, bet many of them are secretly eager to get back to their friends and find out what the new school year will bring.

THIS MARRIAGE IS A KEEPER!

Lots of folks in the Pembine/Beecher/Dunbar area and other parts of TIMESland probably have fond memories of Elwood and Jeanne Hanson. They raised a family of five boys and three girls. Elwood was active in local politics, and served on Marinette County Board for many years.

Now retired, the couple recently celebrated their 70th wedding anniversary with a family party in Beecher, at the home of their youngest son.

The Peshtigo Times this week received a hand written letter from the Hansons, and it is printed in this week's edition as a Letter to the Editor. But the statistics and sentiments quoted are so impressive that it seems worthwhile to repeat them here.

In this era of disposable marriages, where couples sometimes pledge "to love, honor and cherish as long as we both want to," and some do not even promise that much, it is refreshing to realize that in some lives, marriage matters and love lasts.

The Hansons have, in addition to their eight children, 24 grandchildren, and 39 great grandchildren, with more on the way and two great, great grandchildren.

They calculate that their 70 years of life together has brought them 蠘 months of love, 3,650 weeks of a great life, 25,550 days of patience, 613,200 hours of love, and a whole lifetime of precious memories."

They conclude, "A gracious God and Heavenly Father has allowed this to happen to two simple kids who were told, "It won't last six months.'"

Who could ask for more?

Congrats, Elwood and Jeanne! Yours is a milestone not many of us are fortunate enough to reach. May you have many more!

LET'S CELEBRATE!

Was personally fortunate enough to be born into a wonderful loving family, and then to marry into another family that carries on love and laughter in a big way.

Several members of this family have fought and won battles with cancer, and some are still fighting them. One in particular was very recently given a fresh dose of bad news.

Did everyone sit around and cry?

Nope.

In a typical response, we had a party.

Family and friends came from far and near to share food, fun, love and laughter; to celebrate life in general and one life in particular, while the person being celebrated was able to enjoy it.

We've done this before, and hopefully we'll do it again. In fact, hopefully, years from now, we'll do it again for the same person. And when I need a party, I expect someone will do it for me.

Meanwhile, prayers help, and yours would be appreciated.

ON THE SOP BOX

STRANGE MORALS


It's a strange, strange world we live in".

We have laws against bullying and name calling, but apparently no law against watching a man drown and failing to either offer assistance or at least call someone who might have helped.

In Cocoa, Fla. recently, five boys (whatever they grow up to be, must doubt that they'll deserve to be called men) aged 14 to 16, not only watched a man struggle, scream and then drown, they video taped his death, along with the sound track of themselves laughing, joking and hurling insults at the man while it was happening.

Then they put their video on line, so obviously they were not ashamed. Possible they have no capacity for shame?

Fits right in with tales of witnesses watching and doing nothing while victims were robbed, beaten, raped.

Need to wonder"

Can these people face themselves in the mirror each morning? Certainly hope not.

Do they have nightmares? Hope so. Really, really bad ones.

Are their families ashamed of them? Have their friends become former friends? If so, they deserve it.

Am told that several countries, including Russia, have laws requiring that help be offered, but ours does not. Some states do, but Florida does not.

Can sympathize with the difficulty of enforcing laws that require giving assistance. First, authorities would have to prove that the observer saw the incident. Second, they'd have to prove that he or she could have done something. And third, sometimes trying to help can be risky.

One of our close relatives was murdered some years ago when he stopped on a deserted stretch of highway in one of our western states to help a fellow motorist who appeared to be stranded with vehicle problems. For his effort to be a Good Samaritan he was shot in cold blood and left to die. He's gone, but at least his family remembers him proudly.

That's more than can be said of the man who shot him, or of the despicable sub-humans who found humor in watching a man drown. They didn't even show remorse when they were questioned by police a few days later. Since they had cell phones to take the videos, they obviously could at least have made a phone call or sent a text message, but they chose not to. Even a dog would probably have tried to help, or at least bark loud enough and long enough to attract attention.

Risky or not, if we want to claim membership in the human race, we at least have to try to help when we see someone in need. Wanting to help, trying to help, are part of what makes us human. If we can watch suffering and death without at least wanting to help, we are considerably less than human.

JUST WONDERING....

If Jimmy cracks corn and no one cares, why is there a song about him?

Why is an alarm clock going "off" when it actually turns on?

Why are they called stairs inside but steps outside?

Why is cargo transported by ship while a shipment is

transported by car or truck?

If corn oil is made from corn, and vegetable oil is made from vegetables, then what is baby oil made from?

Why do you get on a bus, train or airplane, but into a car?

You can be overwhelmed and underwhelmed, but can you just be whelmed?

Why is it that when a person tells you there's over a million stars in the universe you believe them, but if someone tells you there's wet paint somewhere, you have to touch it to make sure?

Do one legged ducks swim in circles?

CUZ HERBS

Garcinea Cambodega is regaining popularity as part of weight-loss regimes. Found on the web that a researcher claims to have lost 27 pounds of belly fat in one week by taking a daily dose of supplements containing hydroxycitcric acid (the main active ingredient in garcinea cambodega) with a glass of warm water into which they had mixed a teaspoon or two of organic apple cider vinegar.

Another report supports this, but says to be effective, the garcinea cambodega supplement must contain a daily dose of 1,400 to 1,500 mg. of 95 percent potent HCA, otherwise known as hydroxycitcric acid, and should also include potassium for better absorption.

Researchers report finding that hydroxycitcric acid boosts weight loss by blocking excess body fat production while increasing resting metabolism by more than 130 percent, a combination that makes the body go from a fat-gain to fat-loss state while resting.

BEAUTY GREENS

Mama always told us to eat those green vegetables so we would have lovely hair and glowing skin, but she didn't mention that wearing them can help too. Recently read some beauty tips that put garden produce to good use for things other than meals and snacks.

For youthful skin, we're told to put one cup of water into a blender, then add three cups chopped romaine lettuce and three cups chopped spinach and blend, then add a stalk of chopped celery, half a chopped apple and half a chopped pear and blend again, and then blend in half a peeled banana and a tablespoon fresh lemon juice.

Spread as much as you can of this mixture on your face, then lay down and relax for 20 minutes or so and rinse off.

Sounds like this makes quite a hefty batch, but you should be able to freeze leftovers for future facials.

Or, you could strengthen brittle nails with kale. Mix three tablespoons of olive oil and two tablespoons of finely chopped kale leaves in a microwave-safe bowl and zap for 15 seconds. Let cool completely, then massage mixture into nails and nail beds. Let sit for five minutes, then rinse off with warm water, wash hands with soap and rinse again and pat dry.

By the way, it's good habit to push back cuticles with the towel every time you dry your hands. Learned that back in Girl Scouts, and have done it ever since. Never get hang nails, and manage to look at least a little groomed, provided I remember to cut the nails and keep them clean.

Most of us know the old trick of putting a slice of fresh cucumber over each eye and resting while the vegetable shrinks under eye bags. Now read that to calm irritated, tight or red skin and pump up wrinkle lines, mix up a cucumber serum.

In blender or food processor put half of a chopped cucumber, including the peel, three tablespoons witch hazel and three tablespoons distilled vinegar. Blend until smooth, pour through a fine strainer or sieve, and then pour into a clean bottle with a tight fitting lid. The serum keeps for two weeks in the fridge. Pat on liberally twice a day after washing your face.

COOKIN' TIME

Many thanks to reader James J . Blinn for kindly pointing out that last week's Oatmeal Rhubarb recipe said to spread the rhubarb over the crust and bake for 4 minutes. He questioned that, and was right. It should have said to bake for 40 minutes.

PARMESAN ZUCCHINI STICKS

Easy, low in calories and who doesn't like a golden Parmesan cheese crust? You'll be tempted to shush the kids away from these so you can eat them yourself. Go have some more French fries, kids. Mom wants these! Just kidding. They're easy to make and cost very little, especially if the zucchinis come from your garden, so make plenty for everybody. They're good dunked in spaghetti sauce, too.

8 small zucchini (cut in half)

1 cup parmesan cheese (shredded)

1/2 tablespoon dried thyme or oregano

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

Olive oil

Preheat oven to 350 degrees. Rinse the zucchini well. Hopefully yours are garden fresh and not waxed. Wax can be difficult to remove. Line 2 rimmed baking sheets with parchment paper. Slice zucchinis in half, rub them with oil and lay on a baking sheet skin side down. Mix parmesan cheese, oregano, thyme, salt and black pepper. Top each zucchini slice with one to one and half tablespoons of the cheese-herb mixture, spreading evenly. Bake for 15 minutes. Then broil on High for 4 - 5 minutes or until cheese turns crispy and golden. Serve warm or cold, preferably with heated spaghetti sauce. Refrigerate leftovers covered for up to 2 - 3 days.

BEET GREEN DIP

This recipe is very similar to spinach dip, and spinach can be used instead of the beet greens, but do try it with the beet greens if you can get them. Adds a whole new and delicious dimension. Recipe was contributed by Master Gardener Becky McCullough to the Northern Lights Master Gardeners Association cookbook.

10 to 12 ounces beet greens, chopped and blanched

1 can (8 ounces) sliced water chestnuts

1 cup mayonnaise

1 cup sour cream

1 package Knorr vegetable soup mix

Wash beet greens and chop. Blanch in boiling water for about three minutes, then drain and squeeze to remove as much water as possible. While the greens drain, dice the water chestnuts and assemble everything else. Stir in the squeeze-dried beet greens (or spinach). Cover and refrigerate 8 hours or more. Serve as a dip with fresh vegetables or crackers, or use as a sandwich spread.

GREEN TOMATO PRESERVES

These green-gold preserves go well with both sweet and savory dishes. Enjoy them on toast for breakfast, or spread them on crostini along with cheese. This recipe was adapted from an Italian original.

2 pounds firm green tomatoes (about 6 medium)

Finely grated zest and juice of 1 lemon (about 1/4 cup juice)

2 1/2 cups sugar

1/3 cup mild honey

2 pinches salt

1/2 vanilla bean

Wash and then sterilize seven 4-ounce jars (or three 1/2-pint jars and one 4-ounce jar and their lids. Remove the cores from the tomatoes and cut them lengthwise into quarters. If the seeds are small, leave them be. If they are mature, taste to see if they are bitter. If so, scrape them out. Cut each quarter crosswise into thin slices. Put the tomatoes, lemon zest and juice, sugar, honey, and salt in a large nonreactive saucepan or heavy-bottomed pot. With a small paring knife, slice the vanilla bean open lengthwise. Scrape the seeds into the pot and toss in the pod. Set the pot over medium heat and bring it to a boil, stirring to combine the ingredients. Cook at a fairly lively simmer for 40 to 45 minutes, or until the preserves are glossy and thick enough to spread. Be sure to stir often to prevent burning. Reduce the heat to medium-low if necessary. Remove the vanilla bean pod at the end of cooking. Funnel the preserves into the sterilized jars, screw the lids on tightly, and process for 15 minutes in a boiling water bath. Store in a cool dark place for up to 1 year. Or store the preserves in the refrigerator, where they will keep for at least 2 months.

SCALLOP AND BACON KABOBS

Tired of steaks on the grill? Try these!

8 slices uncooked bacon

1 pound uncooked scallops, jumbo-size preferred

1/2 medium English cucumber, sliced into twelve 1/2-inch-thick rounds

12 medium grape tomatoes, or cherry tomatoes

8 baby red potatoes

1/2 teaspoon table salt, or to taste

1/2 teaspoon black pepper, or to taste

Soak eight 10- to 12-inch wooden skewers in water for 30 minutes, or use metal skewers. Microwave scrubbed potatoes for 6 minutes, or parboil them until not quite done. Place a grill pan in broiler and heat to high, or heat an outdoor grill to high. To assemble kabobs, using 2 skewers held parallel, about 1 inch apart, thread the end of one bacon strip onto skewers. Add a scallop and flip long end of bacon over scallop and skewer it into place. Add a cucumber slice and a tomato; flip long end of bacon over tomato and skewer it into place. Add a potato, then another scallop and flip bacon over scallop. Add a cucumber slice and a tomato; flip bacon over tomato again and skewer it into place. Continue the process, threading on another slice of bacon when necessary, until each skewer is complete with 3 scallops, 3 cucumber slices, 3 tomatoes, 2 potatoes and 2 strips of bacon. Repeat entire process with remaining skewers and ingredients to make 4 kabobs. Season to taste with salt and pepper. Place kabobs on grill pan and broil or grill for 4 minutes on one side; turn kabobs and cook until bacon is cooked and scallops just begin to turn golden, about 4 minutes more. Serve with lemon wedges. Serves four, with one kabob per serving.

OZARK PIE

This incredibly easy dessert is equally good with rhubarb or sour apples, preferably somewhat green ones, so it spans the dessert season with ease.

1/2 c. flour

3/4 c. sugar

1 egg

1/2 c. nutmeats

1 tsp. baking powder

dash salt

1 c. chopped apples or rhubarb

Mix all together, put into well greased pie tin. Bake at 350 degrees for about 20 minutes. Slice like pie and serve plain or add ice cream or whipped cream if you want to.

Country Cousin

Thought for the week: Summer is sailing season, and many of us love to get out on the Bay, catch the wind, and sail away. Sailing also carries a powerful message if we stop to think about it. Sometimes the winds of life try to blow us where we do not want to go, but it's still up to us. As Jimmy Dean once said, "I can't change the direction of the wind, but I can adjust my sails to always reach my destination."

(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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Peshtigo, WI 54157
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