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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: November 22, 2017

Happy Thanksgiving...

Thanksgiving is almost here. The winds of November have been blowing up a gale or three. Temperatures have been low enough to leave no doubt that winter has arrived in TIMESland and has settled in for the season. Not much that things will get a whole lot better until Spring.

CHRISTMAS DECORATIONS

Kind of sad. Christmas decorations are already going up everywhere, and any semblance of Thanksgiving decorations are down before Thanksgiving even gets here. Couldn't we consider waiting until after Thanksgiving to light the Christmas trees, and leave the pumpkins, hay bales, corn stalks and Pilgrims out until then? They aren't just for Halloween, you know!

CHRISTMAS IS COMING

That said, Christmas decorations are beautiful and Christmas is indeed the most wonderful time of the year. There are celebrations coming up all over TIMESland in honor of its approach. Watch community bulletin boards, check newspaper ads, talk to your neighbors and check calendars of events for details.

Crivitz celebrates "Christmas in the Village" on Saturday, Nov. 25, with a visit from Santa Claus, free horse drawn wagon rides and more from 10 a.m. to 2 p.m. Then there will be a tree lighting ceremony at Evangelical Lutheran Church at 5 p.m. and a Christmas parade starting at 5:30 p.m.

A gala celebration and parade is planned for Saturday, Dec. 2, in the City of Marinette, and the Village of Pound will have its its Parade of Lights and community celebration on Saturday, Dec. 9.

Judging for Wausaukee's Christmas Decorating contest is coming up in two weeks.

These are only a few of the pre-Christmas events in TIMESland. Don't miss out on the fun!

ELECTIONS ARE COMING

Filing deadline for offices to be filled at the elections in April is Tuesday, Jan. 2. The first day for candidates to circulate nomination papers is Friday, Dec. 1, so you have a month to get the 20 legitimate signatures that you need. Get papers from the County Clerk's office, or from your local clerk, and take the time to get instructions on rules for getting the signatures. They can be disqualified for lots of reasons.

Among local offices on the spring election ballots, depending on the municipality, will be positions on city councils, village and town boards, school boards, and county boards.

And a suggestion: If you do become a candidate, and haven't been doing so until now, start attending meetings of whatever body you would like to serve on. That way, if you're elected you can hit the ground running, with at least a little basic knowledge of how things are done and what has been happening in your school district or community. Actually, everybody ought to go to the meetings once in a while anyway, just to show they care.

MANY, MANY THANKS

Have always known that firefighters are a brave and selfless lot, willing to get far too close for comfort to flames that could kill or maim them for life, but never fully appreciated how terrifying those flames can be. Also learned again just how wonderful and brave people can be, even those who are not firefighters!

Found out first hand two weeks ago when my van caught fire on Highway 64 between Hwy. W and Cty. D in front of the home of David and Sula Margis. Not sure, but the fire seems to have been caused by a gas line leak beneath the rear of my untrusty old van. The vehicle quit running and I coasted to a stop, safely parked by the roadside. That's when I spotted smoke pouring from beneath it and got out so quickly that all I grabbed was my purse.

Grover/Porterfield Fire Department responded promptly after my cell phone call to Marinette County's 911 Dispatch, but the fire grew so quickly that the vehicle was fully engulfed before they arrived, flames reaching far higher than the full size van. If the movies about vehicles were true, it should have exploded at any moment.

Before the firemen arrived, Margis came running out with his fire extinguisher, slid into the ditch and sprayed its entire contents on the quickly growing blaze beneath the van. It's human instinct to run from a fire, but he ran toward it. The fire extinguisher slowed the flames, but wasn't enough to stop them.

Sula took charge of me, urging me to move back from the rapidly growing blaze. Her husband came to help also. They saw to my safety and comfort, without a thought that had the van exploded they and their home could also have been in danger.

Another passerby came along, checked to be sure there was no one else in the vehicle, and then went into the burning van to get my keys out.

Then the firefighters arrived. Those brave men parked near the inferno, pulled out their hoses and ran toward it, when human instinct is to run away. They passed so close with those hoses that they could have reached out and touched the flames.

The first sprays of water did little good. Another fire truck arrived at some point, and firefighters began spraying the blaze with foam extinguishers. Deputies from Marinette County Sheriff's Department also arrived and they too sometimes seemed to get too close for comfort. My employer, who also is a volunteer firefighter, arrived to collect me and talked with the firefighters on the scene until the blaze was out.

I watched from a safe distance and prayed. Thank God those prayers were answered. No one got hurt.

All the while, David and Sula Margis watched over me, comforting, consoling and caring. Sula brought out a lawn chair because I needed to watch. I was cold and they invited me into their garage. When I walked, David made sure I didn't slip.

At the fire scene, unknown things popped. Tires exploded and then burned off. The firefighters took it all in stride, doing what they needed to do to keep things under control and keep passers by safe. Found out later that the heat was so intense that inside contents of the vehicle were charred.

Finally, the fire was out. All that remained was a smoldering charcoal cube, waiting for a tow truck. It's in custody of the insurance company now, waiting for the results of an autopsy to find out exactly why the fire happened. It's already been cremated. Hope they give it a decent burial. That vehicle was my companion and home away from home for a lot of years.

Meanwhile, here's a sincere "Thank You" to David and Sula Margis, the Grover/Porterfield Fire Department, the unknown man who retrieved my keys, 911 Dispatch, my employer and the Sheriff's Department. So many wonderful people did their part to make a bad, bad day a lot better than it might have been.

ON THE SOAP BOX

MORE ON OBAMA CARE


Wrote last week about some personal hassles with trying to fill out the paperwork the IRS wanted in connection with the Obamacare portion of the income tax return for a couple who had earned only $13,000 in all of 2016. There were 18 pages of instructions for a one-page form.

Those comments drew a response from Noreen Beland, who says Yours Truly simply failed to understand how the Affordable Care Act works.

That may be true. Does anybody?

Anyway, Beland said she does her own tax returns and has no problem filling out the paperwork, "It's not rocket science." Said she has gotten health insurance through the Affordable Care Act since it became available in 2014. "It has been a godsend," she wrote. "I would not be able to afford health insurance if not for this program."

She also said the couple involved would have qualified for BadgerCare and would not need to purchase healthcare through the marketplace. "BadgerCare would be available at no cost to them for doctor visits, testing, hospital care, etc, and prescription co-pay at $2.00 per."

That may be true, and BadgerCare did pick up their $20,000 deductible, but the advice they got through the marketplace was that they had to buy the insurance so they did. May have been in part because the previous year, before the year of illness and injuries, their earnings were higher.

"I feel the failure is with you, Mrs. Prudhomme, and not the system. Perhaps you should refrain from commenting on topics with which you have limited knowledge," she wrote.

Again, perhaps that is true. But in this instance, struggling with the 18 pages of instructions, I had some personal insight. Also, with the fact that in addition to the very real help these people got from BadgerCare, they paid $10 a month from their meager earnings for their "Affordable Health Care" insurance policy, while the rest of us taxpayers paid over $1,000 a month - which totals as much as they earned for the year!

CRANBERRY LORE

Almost certainly pumpkins and other squashes were served in some form or another during the first Thanksgiving celebration, but they could not have served Pumpkin Pie as we know it. No wheat flour for the crust, no ovens, and the technique for making the tender, flaky crusts we know today wasn't even invented until more than a century later.

Cranberry sauce is a food they may have enjoyed. The cranberry is a genuine Native American plant, a member of the heath family and a relative of blueberries and huckleberries. The Pequot Indians of Cape Cod called the berry "ibimi," meaning bitter berry. They combined crushed cranberries with dried venison and fat to make pemmican.

American and Canadian sailors on long voyages found that they could eat cranberries to protect themselves from scurvy, sort of a counterpart to British "limeys," who ate lemons and limes for the same reason.

The cranberry is not just a great condiment for the Thanksgiving table, we know today that it is a native superfood packed with anti-inflammatory, antibacterial, and antioxidant compounds. More cranberry sauce, anyone?

COOKIN' TIME

VENISON BACON BURGERS

This is great treat for deer camp if your hunters have been successful and you have a food processor or meat grinder handy. Or if you have frozen ground venison left from last year. The burgers fry up nicely in the same heavy-bottomed frying pan that you used to fry the bacon. Make them a bit smaller and serve with toast, eggs and baked beans on a breakfast plate for hungry hunters.

6 slices bacon, minced

2 tablespoons olive oil

1 teaspoon minced garlic

2 shallots, minced

2 pounds ground venison

1 tablespoon Worcestershire sauce

1 tablespoon chopped fresh parsley

Salt and pepper to taste

1 egg, beaten to mix

6 hamburger buns

Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for at least 20 minutes. Preheat an outdoor grill (or frying pan) to medium-high heat. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

TRADITIONAL GREEN BEAN CASSEROLE

In case you've lost your recipe, or never had it in the first place, this now traditional holiday dish is one of the best reasons to eat your green beans that anyone ever invented. The recipe, invented by Home Economist Dorcas Reilly in 1955 in the Campbell's test kitchen in Camden, N. J. is now the most popular Thanksgiving side dish in the USA. Use fresh pre-cooked green beans or two 15-ounce cans of drained canned green beans instead of frozen if you wish. They can be tiny whole, cut, or French style, your choice. This is a very accommodating recipe.

18 ounces frozen green beans, thawed, drained

10 3/4 ounce can Cream of Mushroom Soup

3/4 cup milk

2 3/4 ounces French fried onions (the kind that come in a can)

1/4 teaspoon pepper

Mix green beans, soup, milk, pepper and half the onions gently together and put into buttered 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350 degrees for 25 minutes. Top with the remaining onions and bake for another five minutes, or until the onions on top are a bit crunchy. Serves six.

MAPLE BAKED YAMS

Takes about 10 minutes to assemble, an hour and a quarter to bake. You can also make these the day before and when they're done, just cover and refrigerate for a day or so. Just before serving, reheat at 350 degrees until hot, about 15 minutes.

2 pounds sweet potatoes

2/3 cup pure maple syrup

4 tablespoons butter, melted

2 tablespoons lemon or orange juice

1/4 teaspoon cinnamon, optional

3/4 teaspoon salt

Freshly ground pepper, to taste

Peel sweet potatoes or yams and cut into 1-inch pieces, about 8 cups. Preheat oven to 400 degrees. Arrange sweet potatoes pieces in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl and pour over the sweet potatoes, toss to coat. Cover and bake for 15 minutes. Uncover, stir and continue baking, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

CRANBERRY DREAM PIE

Cranberries are said to be a super food, and they were available to early settlers. They couldn't have made this wonderful pie, though. Perfect for Thanksgiving or Christmas.

8 ounces cream cheese

1/2 cup heavy cream

3/4 cup sugar

1 teaspoon vanilla extract

2 cups (a 16-ounce can) whole berry cranberry sauce

chocolate crust (see below)

In a mixing bowl, beat the cream cheese until fluffy. Beat in heavy cream and sugar. Blend in vanilla. By hand, stir in the cranberry sauce. Pour into prepared pie shell and freeze. Let thaw for 15 to 30 minutes before serving.

CHOCOLATE CRUST

1-1/2 to 2 cups chocolate cookie crumbs (crushed Oreos work well)

1/4 cup (1/2 stick) butter

2 tablespoons sugar

pinch of salt

Preheat oven to 350 degrees. In a bowl, or right in the 9-inch pie pan, combine all ingredients. Press to shape into the pie pan. Bake for 10 minutes. Let cool before adding filling.

PIE IN A PUMPKIN

Adapted from a recipe on Fork & Bottle. Use small a small pie pumpkin for this, the kind with thicker flesh than the big Jack o' Lantern types. if you can find tiny pie pumpkins, bake one for each person at the table. Not only is the filling delicious, its flavor goes into the meat of the pumpkin, providing a luscious vegetable for dessert instead of the flour crust the Pilgrims would not have had. To make the filling more authentic Pilgrim fare, substitute maple syrup or maple sugar for the brown sugar. The Indians who joined the Pilgrims for that first Thanksgiving almost certainly would have known how to make maple syrup from the New England maple forests in which they dwelt, and how to rob the bees of their honey. 1 2-pound pie pumpkin

2 large eggs

1/4 cup honey

3/4 cup heavy whipping cream - whipped

1/4 cup packed dark brown sugar

1 to 2 teaspoons pumpkin pie spice, or cinnamon, to taste

1 tablespoon soft butter

1 can pumpkin pie puree, 15 ounces

Preheat oven to 450 degrees. Cut top off the pumpkin as you would for a jack-o'-lantern. Scoop out seeds and stringy bits. (You could save the seeds for roasting if you want to.) Butter inside slightly and set in an oven-proof pan or plate. Bake in preheated oven for 60 minutes, or until the flesh is soft enough to stick a fork into it easily. Meanwhile combine custard ingredients and set aside. Remove pumpkin from oven and reduce oven temperature to 400 degrees. Pour custard in, until pumpkin is about 80 percent full. Place the top back on, slightly askew. Return to oven for about 30 minutes or until custard is set. (A knife inserted will come out clean.) To serve, slice from top to bottom and dollop with freshly whipped cream. Extra custard filling, if any, can be baked in individual buttered custard cups. Bake about 15 minutes. Or you can pour the remaining filling into a pie shell and bake as a standard wonderful pumpkin pie - about 30 minutes at 400 degrees.

Thought for the week: Thank You, Lord, for giving this wonderful land of milk and honey and freedom, and for giving us this wonderful Thanksgiving feast and wonderful family and friends to enjoy it with. Some of us you have blessed with health, and to others You have sent trials and illnesses, but we trust in Your goodness, and know that all fits with Your plan for us, so thank You even for those trials. Please continue to bless us, and also bless those who are not able to be at this table. Help bring us together in spirit if not in person. Amen.

Happy Thanksgiving. God Bless us one and all!

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. She may be contacted by e-mailing shirleyprudhommechickadee@yahoo.com or by phone at 715-291-9002.)


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