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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 21, 2018

Happy Thanksgiving!

Hope hunters have a good season, and harvest some deer for the table instead of having them keep demolishing cars on the highways!

That said, must say I do love seeing deer in the forest, and even appreciate the occasional bear, although would much prefer not to see one when on foot in the forest!

How thankful all of us who live in TIMESland should be for the beauty and plenty that surrounds us!

Some of us may be chronically short of money, but there is plenty to eat for anyone who seeks it out.

Days and nights are cold now, but almost everyone has a warm place to hang their hat.

Most of us have wonderful neighbors, food pantries or generous church groups that are willing to help anyone who makes their need known.

The economy is good. Jobs are plentiful and pay a living wage. Due to some wise government policies in recent years, pay in general has gone up faster than inflation.

The beauties of a largely unspoiled landscape surround us. We are not plagued by forest fires, hurricanes or earthquakes. Winter is cold, but we have no tornadoes during the cold months. When it's not rainy, snowy or foggy we can enjoy brilliant stars at night and spectacular sunrises and sunsets.

Thank you, God, for a wonderful life, great neighbors, beloved families, and a wonderful place to live!

CHRISTMAS IS COMING!

Christmas season is here, and we have tons of special holiday events and shopping specials to prove it. What follows is by no means a complete list, so check the ads, bulletin boards and ask the neighbors what's happening before making your weekend plans.

Saturday, Nov. 24 is a big day for a number of TIMESland communities.

Marinette-Menominee merchants are featuring a "Small Business Saturday Shopping Event" on Saturday Nov. 24, with prizes galore offered at participating businesses. Any small business in Marinette - Menominee county that wants to be a part of this event is invited to contact Keith Killen at 906-863-3142, and of course anyone who wants to get out there to shop and try for prizes is invited to do so!

The City of Marinette's big day-long "Christmas in Marinette" event to kick off the season has activities throughout the community from 9 a.m. to dusk on Saturday, Dec. 1.

CHRISTMAS IN CRIVITZ

The Village of Crivitz will host a gala "Christmas in the Village" day on Saturday, Nov. 24, complete with sales and prizes throughout the village, free horse-drawn wagon rides, free photos with Santa, a chance to make a craft project to keep while enjoying free cookies, coffee and cocoa at the Village Hall, and a craft, vendor and bake sale at St. Mary's Church hall with lunch for $5.

As part of the Christmas in the Village events, middle school children of Grace Lutheran Church will act out the Bethlehem Christmas story every half hour from noon to 2 p.m. at the church at 716 Henriette Ave., in Crivitz. There will be cookie decorating in the church basement for children and hot beverages available for adults. There will be a tree lighting ceremony at 5 p.m. and Christmas carols prior to the community Christmas Parade at 5:30 p.m.

Theme of this year's parade is "Hometown Christmas Past, Present or Future." Following the parade there will be a movie in the park in the John Shaffer pavilion at the Crivitz Community Veterans Memorial Park.

From 5 p.m. until after the parade enjoy a free cup of coffee or hot chocolate at the Northwood's Apostolic Church booth across from the Crivitz Village Hall.

HAPPENINGS IN DUNBAR

While looking up local events, tried to find out when and if Dunbar is having a Christmas party. Discovered there is a Dunbar in Vancouver, British Columbia, Canada, and also in East Lothian, Scotland, where they're planning a huge Christmas Light Show for the holidays.

FLU SEASON

It's not only Hunting Season and Christmas Season, it's also Deer Season, and lots of folks have been hit by a particularly nasty variety of respiratory flu this year. Unfortunately, it's most contagious for the first thee or four days after it starts, and even for the first day before symptoms show.

Medical advisors say the best prevention is to get a flu shot. If you do that and still get the flu it might at least be a milder case.

To avoid sharing your germs and viruses with others, or getting them from others, cover coughs and sneezes and wash hands frequently, some doctors say as often as every hour or two. The flu virus can live on doorknobs and other hard surfaces for up to 24 hours.

Supplements with vitamin C and zinc help ward off flu and colds.

Symptoms include feeling feverish and/or chilling, cough, sore throat, runny or stuffed nose, fatigue, muscle and body aches, and possibly headaches and stomach disorders. Note that lack of a fever does not necessarily mean it isn't flu.

In addition to possible anti-viral drugs, doctors advise getting plenty of rest and stress the importance of staying hydrated. In addition to drinking things like water, juices, hydrating sports drinks and other beverages, they say for whatever reason, grandma's old remedy - chicken soup, especially the homemade kind, can work wonders. For an added boost, perk up the color, flavor and healing properties of your chicken soup , homemade or otherwise, with a small dose of turmeric.

And good old Vicks Vaporub also seems to help, whether applied to the chest and back, or over the sinus areas on your face.

Mind you, home remedies don't always work. If your flu seems to keep getting worse, or if it starts to go away and then comes back, you probably should see a doctor promptly. It could be a secondary infection. Complications can include bacterial pneumonia, ear infections, and worsening of chronic medical conditions like asthma, diabetes or congestive heart failure, and can led to death.

GOOD OLD BAKING SODA

One bit of advice gleaned from the Internet (and my doctor) reinforces some of the wisdom that Mom and Grandma used to offer. Baking soda is beneficial in providing relief from colds and flu. Make a nasal wash by mixing up a solution of lukewarm water, salt and baking soda and snuff it to clean mucus from the nose two to three times a day.

Speaking of baking soda, in addition to deodorizing the refrigerator and making deodorizing sachets for the closet and dresser drawers, baking soda makes an excellent cleaner for your mouth. Effectively removes plaque and kills all sorts of germs, viruses and infections, and therefore can help your teeth hold up longer.

ON THE SOAP BOX PILGRIMS AND INDIANS

There seems to be a disconcerting effort in our society to wipe out regard for the heroes of the past and replace it with disdain for nearly everyone and everything.

God, of course, is banned from our schools and Jesus can apparently no longer mentioned at the "Winter Concerts" that our public schools present during the season that used to celebrate His birth. Without Jesus there's no reason for the season, but they go ahead and celebrate it anyway.

Because Christopher Columbus misused and abused the indigenous peoples he found in South America, modern historians are turning him into a totally bad guy and totally ignoring the spirit of adventure and bravery he showed in standing by his belief that the world was round in a day when most folks thought if you sailed far enough you would probably fall off the edge. Columbus even spent time in prison for daring to defy the Church and promote the idea that the world was a globe, not a pancake in shape.

Columbus' discovery of the American continents did not happen because he was seeking slaves and gold, it happened because he was seeking a new and faster way to get spices and other goods from the Orient to markets in Medieval Europe. He was sort of right, except that the Earth turned out to be a lot bigger than he thought it was.

Likewise the Pilgrims are being vilified today because eventually the European immigrants who invaded this land tuned on the Native American friends.

The 102 settlers who landed on Plymouth Rock on Nov. 11, 1620 and were eventually befriended by Massasoit and his Pokanoket Wampanoag tribe of Native Americans were not the same people who later turned on their Native American friends, nor were the Native Americans who fought them necessarily the same people who befriended them.

Anyway, the European settlers and the Pokanoket Wampanoag signed a treaty of mutual protection and agreed to serve as allies in time of war.

During that first horrible winter on the American continent over half the colonists died, as many as two or three each day during their first two months on land. Only 52 people survived that first year in Plymouth.

Those who did survive that first year did so partly because of help from the Native Americans. They were so grateful that in the fall of 1621, they marked their first harvest with a three-day celebration. Massasoit and 90 of his men joined the English for feasting and entertainment. Thanksgiving did not become an annual event until the 1800s, when the famous Plymouth celebration became the basis for the story of the First Thanksgiving.

But back to the vilifying.

Because things didn't always turn out well, we shouldn't be turning heroes into villains. Most of those first Pilgrims came to this new and largely uninhabited continent in quest of religious freedom, not for monetary gain.

Columbus was seeking monetary gain, but perhaps even more, wanted to prove he was right. Although it eventually happened, he did not come to America on a quest for slaves.

In today's world, if our astronauts should land on a planet inhabited by some sort of intelligent but insect-looking species that we couldn't communicate with, they might very well capture some of them and bring them home to study.

Would that make them villains?

Come on, folks. As Alphonse Karr once said, we should quit grumbling because roses have thorns, and instead be thankful that thorns sometimes have roses. We humans need all the heroes we can get. Let us keep the few we have!

COOKIN' TIME

Face it! Feasting continues from now 'til New Year's, so let's relax and enjoy it!

TURKEY SLIDERS WITH STUFFING BISCUITS

If you don't have turkey leftovers to enjoy, make these sliders to continue enjoying the flavors of the season. The muffins have more the texture of biscuits, but they're baked in muffin tins. Great with Turkey Bone Soup if you're lucky enough to have some of that!

2 medium stalks celery, cut up

1 medium carrot, cut up

1 medium onion, cut up

1 tablespoon fresh thyme leaves

5 large leaves sage, torn, or ground sage to taste

1 tablespoon extra-virgin olive oil

2 1/2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

4 tablespoons butter, cut up and cold

1 1/4 cups buttermilk

1 1/2 pound ground turkey (93% lean)

1/2 cup mayonnaise (or more)

1/4 cup cranberry sauce (or more)

In processor, pulse celery, carrot, onion, thyme, and sage until finely chopped. In 12" skillet, heat oil on medium. Add vegetable mixture and 1/4 teaspoon each salt and pepper; cook 15 minutes or until tender, stirring occasionally. Transfer to a medium bowl and cool completely. While the vegetables cool, preheat oven to 450 degrees and spray two 12-cup muffin pans with nonstick cooking spray. Line a large rimmed baking sheet with parchment or aluminum foil. In clean food processor bowl, pulse flour, sugar, baking powder, baking soda, and 3/4 teaspoon salt until blended. Add butter. Pulse until coarse crumbs form. Transfer mixture to a large bowl. Stir in buttermilk, then one-third of the cooked vegetable mixture until just blended. Divide among cups of prepared muffin pans, about 3 tablespoons each. Bake 15 minutes or until golden brown. Transfer muffins from pans to wire racks; let cool slightly. While that cools mix ground turkey, remaining cooked vegetable mixture, and 1/4 teaspoon salt. Form into 24 patties (about two inches in diameter) and place on prepared baking sheet. Bake 15 minutes or until cooked through (165 degrees is good.) Slice each muffin in half. Add a turkey patty, thin slice of cranberry sauce and dollop of mayo and munch happily.

ROAST VENISON

Works very well with beef too, except then you leave on some of the fat and skip the added suet.

3 to 4 pound boneless venison roast (round or rump is best)

Unseasoned meat tenderizer, optional

1/4 pound food grade beef suet

1 can condensed cream of mushroom soup

1 envelope dry onion soup mix

Prepare a piece of aluminum foil large enough to completely seal in the roast. Spray it with non-stick cooking spray. Trim meat well to remove all venison fat and skin. Sprinkle on the tenderizer if you're using it and poke it all over with a fork. Rub well all over with the onion soup mix and place on the prepared foil. Lay thin slices of the beef suet all over the top, then spoon the undiluted mushroom soup over that and seal the meat in the foil. Place in a 13"X13" baking pan and bake for 2 1/2 to 3 hours in a 350 degree oven. Remove meat to a platter and carefully drain gravy into a serving dish. Slice meat thinly to serve. Serve with the gravy, preferably over mashed potatoes. Green Beans with bacon and onions are a natural go-with for this meal.

CANDIED SWEETS

4 or 5 large fresh yams or sweet potatoes

1/2 cup maple syrup

1/4 cup dark brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon freshly grated ginger root

1/2 teaspoon sea salt

2 to 2 1/2 cups mini marshmallows (optional)

Preheat oven to 400 degrees. Peel yams or sweet potatoes and cut into 1 inch cubes or wedges, (or thick slices) and arrange in a heavily buttered baking dish. In a saucepan, melt butter, and stir sugar until dissolved over medium heat. Add 1/4 cup water and spices. Bring to a boil, add maple syrup; reduce heat to a simmer and cook for 2 minutes. Pour butter mixture over the yams, turning them over to coat well. Cover the yams tightly with aluminum foil and bake on center rack in oven, basting the potatoes with the butter syrup once or twice during the baking for about 45 minutes or until fork tender. When the potatoes are done, remove foil. Bake on the upper third of the oven at 475 degrees until the syrup has thickened and the potatoes are just beginning to caramelize. This should take about 20 minutes, but watch carefully and do not allow them to burn; if they are browning too quickly reduce oven temperature. Variations: Some like to top this with mini-marshmallows. To do this, spread them evenly over the top of the potatoes at this time and broil for 5 to 10 minutes or until lightly browned.

The Country Cousin

Thought for the week: Thursday is Thanksgiving, but we ought always to give thanks in word and deed to the Good Lord, the wonderful Creator, who made this wonderful Earth and put us on it to live and enjoy its bounties. As one philosopher advised: "Live your life so that the fear of death can never enter your heart. When you arise in the morning, give thanks for the morning light. Give thanks for your life and strength. Give thanks for your food and for the joy of living. And if perchance you see no reason for giving thanks, rest assured the fault is in yourself."

(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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