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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: May 9, 2019

Signs of spring...

The non-stop rains seem to have stopped, at least for now. Weather on Saturday and Sunday was absolutely marvelous, hopefully a sign of better things to come. We needed that to keep our spirits up, because even though the sun has been shining much of the time, it turned cold, cold, cold.

Weather forecast for the next week or so calls for lots of clouds and rain, but highs mostly in the high 50s and mid to low 60s, so that sounds promising. Best day predicted is Monday, May 13 - wouldn't you know it! The weatherman is promising mostly sunny, with a high of 63 degrees. Why couldn't that have been on Sunday, when more of us could have enjoyed it with Mother's Day cookouts. Now it seems if we're planning a cookout, the plans should include sweaters or jackets. No need umbrellas, though. On the other hand, no need for sun glasses and sunscreen either.

MIXED MESSAGES

Seems sort of strange. Dandelions are booming in Marinette and Peshtigo, while snow lingers in shaded areas of the forests in the far northern parts of the county.

OTHER SIGNS OF SPRING

Signs of Spring are popping up all over TIMESland, including rummage sale signs. Lots of private rummage sales are being advertised, but a giant not-to-be-missed community sale is planned for the Coleman/Pound area on Friday and Saturday, May 10 and 11. Hours are from 8 a.m. to 3 p.m. on the assigned days, and maps are available at local business places in Coleman and Pound. This once a year event is sure to yield some treasures for the dedicated bargain hunter!

MOTHER'S DAY IS SUNDAY

There are 10 Commandments in the Christian faith, and the fifth orders: "Honor thy father and thy mother." Hopefully, most of us do that all the time, but the special day set aside to honor mother here in the United States is Mother's Day, which is coming up on Sunday, May 12.

We can give her flowers, candy, and other gifts, but recently came across some suggestions on the best gifts we can give our parents, so want to pass them along.

For starters, the best thing you can do for your Mom or Dad is make them look good by being a good person. People will make the connection, and what could make a parent happier?

Second, let them know you understand what they have done for you. Pick out something specific that meant or means a lot to you and thank them for it. Put the thanks in writing, not just general as in a greeting card, but personal, with something from your own life.

Listen to their stories, laugh at their jokes, and pass them along to your own children. It's a sort of family legacy, and you might even learn something. Take an enthusiastic interest in things that are going on in their lives.

Also, tell them your stories, share your worries, hopes and dreams, successes and failures with them.

Love your spouse, love your kids, and strengthen your own marriage. No matter how things worked out for your parents, their hopes and dreams for you almost always boil down pretty much to one thing " they want to see you happy in a marriage that works, and with happy children. The older you get, the less financial wealth seems to become, while the things that bring intangible happiness mean a whole lot more.

Honor your parents by loving your kids with the kind of love that doesn't let go, never gives up, always teaches and directs and " makes their grandparents' hearts sing.

Once you're grown don't expect your parents to keep bailing you out and pick up the tab once in a while for outings or for things that they want and need.

And finally, don't run roughshod over their values. At least pay respectful attention when they discuss their religious and political convictions, even if you disagree. And realize that even after you're an adult, you continue to grow inside, and one day you may not only understand why your parents held the convictions did, you may come to share those beliefs yourself. By then, your kids will be challenging your values. Life is funny that way.

RESPECTING VALUES

Speaking of respecting values, I began smoking just as I was graduating from high school, but certainly didn't want Grandma to know it. Even after I was married and a Mom myself, I tried to keep my smoking habit concealed from her and Grandpa.

Should have known better. For one thing, she was a very observant woman who had raised 12 children. For another, she and Grandpa had owned a bar for many years before they retired, and both had spent many hours bartending there. And I now suspect they had enjoyed a few wild adventures in their own younger lives, but I'd not have believed it at the time.

That said, when I visited Grandma I would not smoke in her presence, and would take my son out for a walk behind the barn or elsewhere when the desire for a cigarette hit.

Then one chilly day, Grandma said, "Don't bother. I know you're going out to smoke. Just stay in here so we can talk while you do it." So I did, and the roof did not cave in!

THANKS, MARY

How often do we ever stop to appreciate the huge sacrifice, the huge risk, that the Blessed Virgin Mary took when she agreed to become the Mother of Jesus?

She was engaged, but not married. In those days, women were often stoned to death for being pregnant out of wedlock. That might have been her fate had St. Joseph not stood by her, and she knew full well the danger she faced.

But she said yes anyway, and as the Mother of Christ she has now become the figurative Mother of us all.

Thank you, Mary, for saying yes! And Happy Mother's Day!

SPECIAL DAYS

In addition to Mother's Day, lots of special folks are being honored with days or weeks of their own this month.

Sheriff Jerry Sauve reminded the County Board's Public Services Committee on Monday that we are in the middle of National Corrections Officers Week, and said he and his fellow officers have been doing a few special things to show his department's corrections officers that they're appreciated.

He noted it was on May 5th, 1984, that President Ronald Reagan signed Proclamation 5187 creating "National Correctional Officers Week". Since then the first full week in May has been marked to recognize and to honor the work of Correctional Officers and Correctional Personnel Nationwide. This year that would be from Sunday, May 5 through Saturday, May 11, so we're right in the middle of it.

We should try to find time this first week in May to thank the many men and women who work in jails, prisons and community corrections facilities. It's a rough job that can take a mighty toll on them, and we're fortunate that people are willing to do it.

National Nurses Week is Monday, May 6 through Sunday, May 12, and most of us do realize how vital they are to our well-being.

National Police Week is Sunday, May 12 through Saturday, May 18, so thank an officer for their service.

REMINDER - POSTAL FOOD DRIVE

On Saturday, May 11, 2019, letter carriers in more than 10,000 cities across America will do much more than deliver mail when they walk and drive along their postal routes that day.  Postal carriers throughout Marinette, Menominee and Oconto Counties will join their counterparts across the nation to participate in the 27th Annual "Stamp Out Hunger" Food Drive, the largest one-day food drive in the nation.

Letter carriers will collect non-perishable, non-glass container food donations left by their mailboxes by 8 a.m. on Saturday.  No special bags are required. Donations may also be dropped off at the local post office. 

Donations go to local food pantries. Area food pantries collectively feed well over 1,500 people each month with over a third being children.

"The need is great, says Bonnie Matthews, pantry manager at St. Vincent de Paul in Marinette. She adds, "We count on this food drive to keep our pantry shelves stocked so that families who are struggling to make ends meet do not have to choose between food and other necessities like medication. The pantry also depends on this drive for the summer months when children no longer have access to school lunch programs."

The top requested non-perishable food items are: cereal, pasta, pasta sauce or spaghetti sauce, rice, canned fruits and vegetables, canned meals (such as soups, chili and pasta) 100 percent juice, peanut butter, canned protein (tuna, chicken, turkey, pork) and canned or dry beans and peas.  

COOKN' TIME

Mother's Day is traditional for family gatherings, and often these mean pot luck type meals where everybody brings their favorite offerings to share. These are my favorite types of meals, better even than dining out. And you don't have to dress up unless you want to. In many families, these meals include a grilled main dish offering prepared by the man - or men - in the family, so Mom doesn't need to cook or clean the kitchen afterward.

BEER CAN CHICKEN

This great old recipe is always a hit. Super easy, super delicious. You need to buy a roasting chicken, not a fryer, to get the best result. Try to get one with a bit of fat and a nice golden color. Takes about 20 minutes to get it ready, and a hour and a half to cook, and this includes time to get the grill hot.

1 whole chicken (about 5 pounds)

1 tablespoon olive oil

1/4 cup McCormick's Grill Mates Montreal Chicken Seasoning or roasted garlic & herb seasoning

1 can (12 ounces) beer

Rub chicken with oil. Rub cavity with 1 tablespoon of seasoning and sprinkle remainder all over the outside of the chicken. Prepare grill for indirect medium heat, about 350 to 375 degrees. Turn off burners on one side of grill, or push coals to side leaving space in the middle for chicken or chickens if preparing more than one. Open can, pour off about two ounces of the beer (drink it if you want to) and poke two more holes in the top of the can. Hold the chicken upright, with the legs pointing down, and insert the opened beer can into the body cavity. Stand the chicken on the unlit part of the grill with the beer can and the legs forming sort of a tripod. Close lid and grill about an hour and a half, or until cooked through with a thigh temperature of 165 degrees. Remove can from chicken before serving.

CUZ GREEK KABABS

Ran this recipe about two years ago, but it's worth repeating. Makes about 9 kababs. Use full fat Greek yogurt if you can get it. if not, the regular kind will do. Left over sauce is great on grilled or baked fish too, or salmon loaf, and on just about anything else you can think of.

Kababs:

2 pounds boneless skinless chicken breasts, diced into 1 1/4-inch cubes

1/4 cup + 2 tablespoon olive oil, divided, plus more for grill

3 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

3 cloves garlic, finely minced

2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon ground coriander

Salt and freshly ground black pepper

2 large red bell peppers, diced into 1 1/4-inch pieces

3 small zucchini (about 1 pound), sliced into rounds slightly under 1/2-inch thick

1 large red onion, diced into 1 1/4-inch wedges



Greek Sauce (Tzatziki Sauce):

1 medium cucumber, peeled, seeded and chopped into chunks

1 teaspoon salt, plus more to taste

2 (5.3 ounces) containers plain Greek yogurt (1 heaping cup)

1 clove garlic, finely minced

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1 tablespoon chopped fresh dill (or 1 teaspoon dried)

3/4 teaspoon salt

1/4 teaspoon ground black pepper

Freshly ground black pepper

For the kebabs:

In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, oregano, basil, thyme, coriander, salt and pepper. Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate at lest 45 minutes but no more than two hours. If using wooden skewers soak them in water for 30 minutes. Drizzle and toss veggies with 2 tablespoon of the olive oil. Preheat grill over medium-high heat. Alternate chunks of red bell pepper, red onion, zucchini, and chicken on skewer and repeat twice. Brush grill lightly with olive oil, place skewers on grill and grill until chicken is done, about 7 - 9 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with Tzatziki sauce.

For the Tzatziki Sauce:

Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine. If there's excess liquid drain it off. Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill. Season with salt and pepper to taste. Whisk to combine. Store in refrigerator in an airtight container.

BAKED ASPARAGUS

Asparagus season is coming soon!

2 tablespoons butter

1 1/2 cups milk

1 cup sunflower seeds or bread crumbs

2 Tablespoons flour

2 cups grated cheese

2 pounds cooked asparagus

Melt butter in pan, stir in flour. Add milk and stir until thick. Remove from heat. Stir in 1 cup cheese. Layer sauce and asparagus in casserole dish. Top with remaining cheese and sunflower seed or bread crumb. Bake 20 minutes at 350 degrees.

APPLE SNACK CAKE

1/4 cup butter or margarine, softened

1 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup chopped pecans

2 cup peeled, finely chopped apple

1/4 cup powdered sugar

Cream butter; gradually add sugar, beating until light and fluffy. Add egg, blending well. Combine flour, soda, salt, and spices; add to creamed mixture, stirring well. Stir in chopped pecans and apple. Spoon batter into a greased 8-inch square baking pan. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan; sprinkle top with powdered sugar. Cut into squares



Thought for the week: Dear Mom: I know you're up in heaven with Dad and God and grandma and grandpa, and I'm sure you are a lot happier there then you were in your last years here. But want to let you know that I still miss you so much sometimes, even though I'm an old lady myself now. You didn't hold a college degree, but the life lessons you taught us, the fun you knew how to share, the love you showed us, have meant more than any amount of time in any classroom with the most learned professors possibly could have done.

And by the way thank You, God, for giving me the Mom (and Dad) that you did. They were just what I needed. I'm sure you already knew that, but I needed to say it out loud and in print anyway. Amen.

(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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