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Country Cousin

Thank You Veterans...

Snow fell hard and heavy on much of TIMESland on Friday, Nov. 3 and into the morning on Saturday. So heavy and wet that it took down some major tree branches.

Unlike the usual early season snows, this ground cover did not promptly go away. Granted, much had disappeared by Sunday, but remnants were still showing in shady areas Tuesday morning. If frost wasn't on your pumpkins before, it is now. Mercury fell to the mid 20s on Tuesday night. Might as well face it folks. Winter is here!

Speaking of mercury, am told they don't use that in thermometers any more. Wonder what they do use?

VETERANS DAY

On Saturday, Nov. 11, salute a Veteran, and thank him or her for protecting our nation. Too many supposedly educated folks today seem to have skipped history class or slept through it, starting in grade school.

Anyone who takes even a brief look at history will see how swiftly despots take over when no one stops them.

Freedom as we enjoy it today was unknown in the world until the United States of America came along!

Patriotism and love of country are also necessary if we want to keep our traditions going, hold on to our freedoms. Through all ages of the world, whenever there's been a void, evil in one form or another has slipped in to fill it.

Thank you, Veterans for fighting, or being wiling to fight, to protect our nation, and indeed the whole world, from those who would impose their will and beliefs on us!

SPECIAL VET'S DAY EVENT

A particularly special Veteran's Day celebration will take place ast the Eagle Express Truck Stop on Hwy. 41 just south of Peshtigo. On Saturday, Sept. 11, the George Webb Restaurant located inside the truck stop will offer all veterans a free classic breakfast from 7 a.m. to 1 p.m. The breakfast consists of two eggs, freshly grilled hash browns or American fries, a side of toast and coffee. Volunteer hostesses from Operation United Hearts will conduct special activities starting with a personal greeting where each veteran will receive a flag lapel pin and a patriotic coaster representing the various military branches served in, while supplies last. These coasters were hand made by the ladies of the "Wisconsin Warmers" of the Oshkosh Senior Center. Each veteran also receive five free tickets for door prize gift baskets filled with items donated by area businesses and citizens wanting to show their appreciation for the veteran's services. Door prize drawings will take place throughout the day, and you do not have to be present to win. Each veteran will also receive an entry to win a handmade queen size "Patriotic Quilt" and matching sham made by and donated by Cheryl Klemmer of Omro and quilted by Cindy Heuer of Fond du Lac.

Eagle Truck Stop is offering veterans a 5 cent per gallon discount on gasoline purchases from now through Sunday, Nov. 12.

Numerous other businesses, particularly restaurants, are offering spcial discounts and free meals for veterans. Too many to catch them all. Watch the ads, and watch for signs. Eat hearty and have fun, veterans. You earned it!

FUN THINGS TO DO

Cold winds are blowing, but there's still plenty for all of us to do in TIMESland, even if you aren't into snowmobiling, ATV riding, hunting or ice fishing. Watch the posters, ads and web sites.

Coming up are Christmas parades, decorating contests, and some major shopping events.

But it's not all about spending money!

On Friday, Nov. 10 from 7:30 to 9 p.m. there's a performance of Menominee River Mysteries, Summer of'27, at Theater on the Bay on the UW-Marinette campus on Bayshore Street in Marinette. Tickets go on sale at the box office an hour before the performance begins.

Folks who love music, God and each other will get together from 7 to 9 p.m. on Friday at the Stephenson Town Hall in Twin Bridge for the monthly Country Gospel Jam. Everybody plays, and nobody pays! It's usually on the third Friday of each month but was changed out of respect for the Opening Day of Deer Season, and respect for the traffic that it brings!

One of the event organizers says this is an especially appropriate time to join in, since the evening will feature songs of Thanksgiving for all the great things we have been given, and Thanksgiving is coming up on Thursday Nov. 23.

Lots of things are happening on Saturday, Nov. 11.

Veterans' Day salutations are taking place all over, among them the annual Amberg Veterans Day Program and Chili Lunch at the Amberg Community Center from 11 a.m. to 1 p.m., and everybody's invited.

From 9 a.m. to 2 p.m. there's a Peshtigo Woman's Club arts and crafts show at Peshtigo High School. Enjoy it for $1 or donation of a non-perishable item for the food pantry.

Also on Saturday, from 6 p.m. to 9 p.m. there's a Pro Wrestling Tour benefit event at Equity Hall on hwy. 64 in Pound to benefit Krissy Durbin, who is battling lymphoma.

Coming up on the next two or three weekends there are a whole slew of events for Deer Season (the great national holiday in the northwoods), Thanksgiving and kickoff of the Christmas holiday season. Keep your options open. Read the news, watch the ads. Some things you won't want to miss!

ON THE SOAP BOX PLAYER PROTESTS

Have quit paying much attention to the NFL football players who choose to insult our nation and those who love it by refusing to salute our flag. After all, their opinions don't mean much in the whole scheme of things. The players are selected for their physical abilities, not for their mental prowess.

However, the NFL top level leadership needs to consider its considerable lack of consistency. Maybe they aren't too bright either.

They have upheld the right of players to protest in the recent round of first kneeling and then standing for solidarity, even though no one seems able to explain what they're being solid for.

That tolerance is something new for the NFL. Very recent history shows that allowing players to exhibit personal protests or religious preferences on the field while wearing team colors is a brand new policy. Friend Dave Kipp of Wausaukee sent along these bits of information:

In 2012 the NFL had an issue with Tim Tebow kneeling for each game to pray, they also made Tebow take off the John 3:16 numbers he was wearing as part of his facial blackout to avoid glare.

(Bet if he'd been supporting the Koran, it would have been OK with the NFL powers that be, but not Christianity!)

In 2013 the NFL fined Brandon Marshall for wearing green cleats to raise awareness for people with mental health disorders.

In 2014 Robert Griffin III entered a post-game press conference wearing a shirt that said "Know Jesus Know Peace," but was forced to turn it inside out by an NFL uniform inspector before speaking at the podium.

In 2015 DeAngelo Williams was fined for wearing "Find the Cure" eye black for breast cancer awareness.

In 2015 William Gay was fined for wearing purple cleats to raise awareness for domestic violence. (not that the NFL has a domestic violence problem...)

In 2016 the NFL prevented the Dallas Cowboys from wearing a decal on their helmet in honor of five Dallas Police officers killed in the line of duty.

In 2016 the NFL threatened to fine players who wanted to wear cleats to commemorate the 15th anniversary of 9/11.

So tell me again how the NFL supports free speech and expression!

WRINKLE FREE

Talking here about clothes, not complexions! You can spend money on a spray-on wrinkle relaxer, or you can save by making your own. Simply clean out a spray bottle, and in it mix one cup of water, one teaspoon of liquid fabric softener, and one teaspoon rubbing alcohol. Shake to combine, then spritz the wrinkled areas of your garment just enough to lightly dampen it. Give a tug to loosen the creases and hang to dry. In less than five minutes you'll be wrinkle free. This trick also works also if you're already wearing the offending wrinkles. Just don't sit down until your outfit dries.

TEA TREAT THE BAGS

When you've been burning the candle at both ends, under eye bags can develop quite quickly. Usually happens at a time when we want to look our best!

If that happens to you, just enjoy some green tea. Don't drink it, wear it. Beauty experts say the caffeine in green tea, along with the flavonoids it contains, work to shrink puffiness and constrict blood vessels.

Advice is to steep three green tea bags in two cups of boiling water for 15 minutes, and then pour the resulting tea into an ice cube tray and pop it into the freezer overnight or longer.

As needed, take out a frozen tea cube, gently rub it under each eye for one minute, and then very gently massage the moisture into that tender under eye skin.

COOKIN' TIME

Seriously, this is cooking time. Time to cook for either Deer Camp or the family and friends who will make your home their Deer Hunting headquarters, or who simply come for the annual Deer Season gathering of the clan.

ROASTED POTATOES

Here's a tasty and easy way to prepare a batch of potatoes, whether's it's for a bunch of hungry hunters or hungry youngsters. Good served with sour cream. Recipe comes from little sister-in-law Debbie, who started life being banned from the kitchen, and ended up an absolutely marvelous cook. Unlike someone else I know too well, she and her sisters can prepare a full seven course meal and bake bread besides without destroying the kitchen!

6 or 7 little red potatoes

2 tablespoons olive oil or vegetable oil

1 packet dry onion soup mix

Zipper type plastic bag

Wash potatoes and cut into somewhat small pieces. Put the oil into the plastic bag and add the potatoes. Sprinkle in the dry soup mix, seal up the bag and shake it well, to get the soup mixture distributed evenly on the potatoes. Line a cookie sheet with parchment paper or aluminum foil and spray with cooking spray. Spread the potatoes out on this, and bake in 350 degree oven for about 50 minutes or until the potatoes are nice and done.

Hungarian Venison Gulyas

Bow season is already in full swing, and gun deer season is coming up. If you're fortunate enough to have someone in your household bag a buck (or a doe), eat hearty. This version of venison stew is a good way to do it. Venison cooking experts say basic instructions are the same whether your venison is from a white tail deer, elk, moose or other hoofed denizen of the forest. When making venison stews use larger pieces of meat than you might use with beef, and then shred the meat when it's fall-apart tender to defeat that "dry meat" problem many venison stews have. Another way to do the same thing (and I feel this is much better) is to dice the venison very small before stewing it.

Also, cook your venison stews at the barest of simmers " never let them come to a full boil. Since we try to remove ll the venison fat, it is essential to add some fat to your stew or sauce. Bacon grease, salad oil, butter or even lard or beef suet are all good. This recipe is for a version of gulyas, otherwise known in Hungary as pörkölt. It calls for venison, but actually, any stew meat from any red meat animal will work.

NOKEDLI DUMPLINGS:

We make these with no water or milk added. Once they're done, drain and brown in a frying pan with some diced onions and chopped parsley. Great whatever you serve them with. The dumplings are also the variety that goes into the best chicken soup. Just drop directly into the broth and let them boil.

4 eggs

2 cups flour

1 teaspoon salt

A little water or milk, if you must

P–RK–LT:

1/4 cup lard, bacon fat or sunflower oil

2 pounds venison stew meat, cut into 3 to 4-inch hunks

Salt

5 cups chopped onions

1/4 cup sweet paprika, Hungarian if at all possible

2 teaspoons hot paprika

1 teaspoon dried marjoram

1 cup crushed tomatoes

2 cups venison or beef stock

1 cup red wine

Heat the lard or bacon fat over medium-high heat in a large Dutch oven or stewpot and brown the venison in batches. Salt the venison as it cooks. It will take 20 minutes or so for all the meat to brown. Remove the venison as it browns and set aside. Add the onions and turn the heat to medium. Sauté, stirring often, until the onions are browned. This will take a solid 30 minutes if you do it right. You could cover the pot about halfway in. Add the venison back, then all the other ingredients. Mix well and bring to a simmer. Cover and cook over low heat for 2 hours, or until the meat wants to fall apart. When the meat is ready, make the nokedli (dumplings) by beating the eggs and then mixing all the other ingredients in with a fork until you have a very thick batter, more of a sticky dough. Get a large pot of water boiling and add enough salt to make it salty. Push the batter into the boiling water through a colander with large holes or a spaetzle maker, or drop in by small spoonsful. They puff up a lot, so be careful. Do not let the water quit boiling while you're adding. Boil the nokedli dumplings until they float, then at least 1 minute more. Drain and set aside. Use a pair of forks or a potato masher to shred the meat in the pot if you want to. (I prefer unshredded.) Add salt if needed. Serve the pörkölt alongside the dumplings with some sour cream at the table to mix in. Green Beans always seem like the right vegetable with this, along with a nice green salad.

CARAMEL APPLE CHEESECAKE BARS

This is another version of a delicious caramel apple cheesecake. Once upon a time Wisconsin had a law requiring restaurants to serve a slice of cheese with each piece of apple pie that they sold. None of the legislature's business, and eventually that law was repealed. But the idea remains good. Flavors of cheese and apples go well together, whether you're talking cream cheese as used here or good old cheddar cheese. Make a batch of these for Deer Camp. The hunters will love you for it!

CRUST:

2 cup all-purpose flour

1/2 cup firmly packed light brown sugar

1/2 teaspoon ground cinnamon

Pinch of kosher salt

CHEESECAKE:

2 8-ounce blocks cream cheese, softened

3/4 cup sugar

3 large eggs

1 teaspoon pure vanilla extract

Pinch of salt

TOPPING:

3 Granny Smith apples, peeled, cored and diced

1/2 teaspoon ground cinnamon

2 tablespoons sugar

3/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1/2 cup all-purpose flour

1/2 cup old-fashioned oatmeal

1/2 cup butter, softened

1/2 teaspoon cinnamon

Caramel, for serving

Preheat oven to 350 degrees. Line a 9-x-13" baking pan with parchment paper or waxed paper, or at least spray it well with cooking spray. To make the crust, mix flour, brown sugar, cinnamon and salt. Cut in the butter with a food processor, your hands, or a pastry blender until the mixture is crumbly and moist. Press into prepared pan and set aside.

To make the filling, beat cream cheese and 3/4 cup of sugar until light and fluffy. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust. Then in a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside.

Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry blender.

Scatter apples on top of the cheesecake mixture, then top with oat mixture. Bake about 55 minutes, until the cheesecake is only slightly jiggly in the center. Let cool completely, then refrigerate for at least 2 hours. To serve, cut into squares and drizzle each with caramel sauce.

Thought for the week: We can each do our small part to help make this world a better place if we do whatever little bit of good we can, wherever we are and whenever the opportunity arises. As Desmond Tutu once said, "It's those little bits of good put together that overwhelm the world."

In case you didn't know, Desmond Tutu is one of South Africa's most well-known human rights activists and was the first Black Anglican Archbishop of both Cape Town and Johannesburg. He won the 1984 Nobel Peace Prize for his efforts to end apartheid.

Country Cousin

(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. Contact her by phone at 715-291-9002 or e-mail to shirleyprudhommechickadee@yahoo.com.)


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