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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 16, 2019

No Fimbulvinter"

Spring seems to have finally sprung! Had a beautiful weekend, and Monday - naturally Monday - gave us wonderful shirtsleeve weather, the best so far this year. There's more rain in the forecast, but nothing serious. Tornadic like storms predicted for some parts of the country appear to be not aimed at TIMESland.

Now that Spring seems to have arrived, can breathe a sigh of relief. Had feared that this would be the year of the awful Fimbulvinter. In case you haven't scanned Norse mythology, the Fimbulvinter is the harsh winter that precedes the end of the world and puts an end to all life on Earth. Fimbulwinter is three successive winters, when snow comes in from all directions, without any intervening summer. Then, there will be innumerable wars, people will die, and a new era will begin.

NO SPRING, NO SUMMER

According to Wikipedia, this mythology might be related to actual extreme weather events in 535 to 536 AD, when there was a notable drop in temperature across northern Europe. Other historians say there was no real summer in the far northern Norse countries for a three-year period during that era.

There have also been debates about whether or not the particular piece of mythology has a connection to the climate change that occurred in the Nordic countries at the end of the Nordic Bronze Age (650 BC). Before that, the Nordic countries were considerably warmer than they are now.

Climate change absolutely is not something new, created by modern machinery and use of natural resources. Don't think emissions from vehicles or any other man-made source had anything to do with those two periods of climate change - about 1,000 years apart - and don't think it has anything to do with whatever climate change is happening today. Climate change is something that has always happened, and will continue to happen until this old Earth stops spinning.

But of course, nobody makes money from a philosophy that says let Nature take its course.

BETTER LATE THAN NEVER

That said, Spring may be running late, but at least it's finally here! Better late than never. Back when we lived in Appleton - can't believe that was nearly 50 years ago - we would come to Crivitz on vacation in mid-May. Lilacs generally had just finished blooming there, and in Crivitz, only 80 miles north, their buds were just beginning to open. That won't happen here this year for at least another week or two, but it will happen.

Once Spring finally arrives here in TIMESland it comes on fast. Before long, instead of turning up the furnace we'll be turning on the air conditioning!

But for now, it is a real treat to see Forsythia and other trees blooming, leaves finally beginning to unfurl, grass growing enough to need mowing, and lawns and roadsides decked out in the green and gold of dandelions, cowslips and fresh green grass! Smells wonderful, looks wonderful and feels wonderful!

SPRING THINGS

Lots of great events coming up in TIMESland this month, especially around Memorial Day. When Spring finally gets here, we here in northern Wisconsin know how to celebrate, be it family cookouts, family reunions, graduation parties, community events, church festivals, rummage sales, rafting, tubing, fishing".. If you can do it outdoors in summer, you can probably do it somewhere in Marinette County. Well, maybe not surfboarding, shrimping or saltwater fishing, but just about any other summertime outdoor sport you can think of.

COUNTRY GOSPEL JAM

There's also indoor fun.

The monthly Country Gospel jam will be held from 7 to 9 p.m. on Friday, May 17 at the Town of Stephenson Town Hall on County X west of Crivitz. Volunteers sing, strum and play, and sometimes the audience sings along. This month's event will feature "Voices of Peace" along with numerous other musicians. The public is invited. Food and refreshments are provided, and there's no charge. Questions? Call Don Olson at 715-923-4851.

MIDDLE INLET POT LUCK

Middle inlet residents, past and present, are reminded that the now traditional pot luck reunion will be held again this year at Middle Inlet Town Hall on Thursday, May 23. Organizer Mary Lou Jacomet said beverages and a main dish will again be provided. Everyone is invited to bring a dish to share, but it isn't mandatory. Serving starts at noon, but will be extended into the afternoon to accommodate differing lunch breaks. Memorabilia of Middle Inlet will be on display, and anyone with memories or souvenirs of old time Middle inlet or anywhere else in the area is invited to bring them along to share.

SPRING ROMANCE

June is no longer the prime month for weddings.That honor, they tell us, has been taken over by May and October. So, this being May, some words of advice are in order.

Fellow down at the bar says there are five rules a man should follow if he wants to be happy:

1. Be with a woman who makes you laugh.

2. Be with a woman who gives you her time.

3. Be with a woman who takes care of you.

4. Be with a woman who really loves you.

5. Finally, make sure these four women never meet!

SEEKING A CURE?

St Mary Parish of Crivitz is hosting a Healing Mass at 11 a.m., Saturday, May 18 for anyone seeking physical, emotional, and spiritual healing.  After the Mass, prayer teams will pray for specific individual needs. Everyone, of any faith, is welcome.  It is also okay to attend on behalf of someone else who cannot make it. For Catholics who desire a fresh start, Confessions will begin at 10 a.m., but this is optional.  Call the parish office at 715-854-2501 for more information.

RED CROSS NEEDS BLOOD

The National Red Cross is urging donors of all blood types, especially type O, to make an appointment to donate using the , at or by calling 1-800-RED CROSS (1-800-733-2767). Eligible donors with type O blood are encouraged to make a whole blood or Power Red donation, where available. During a Power Red donation, donors give a concentrated dose of red blood cells during a single donation, allowing them to maximize their impact.

Anyone who donates blood or platelets with the Red Cross from May 1 through June 10, this year will receive a $5 Amazon.com Gift Card via email, and those who come to give between May 24 and May 28 will receive an exclusive Red Cross-branded T-shirt, while supplies last.

Any organization interested in hosting a blood drive can learn more by visiting .

ON THE SOAP BOX

PRAYER AND PRAISE


Kudos in advance to Marinette County Board's Executive Committee. Among other things, their agenda for today's meeting (Wednesday, May 15) includes a proposal to change the ordinance governing County Board rules of order from "moment of silent reflection" back to "moment of silent prayer." That proposal takes a lot of courage in today's world, but it shouldn't. Nobody's forcing anybody to pray, just providing time, and recognizing that fact. Some County Boards in Wisconsin (including Oconto County) have a prayer offered out loud at the start of each meeting, and good for them!

If approved in committee the Marinette County ordinance changes will be considered by the full County Board at its meeting on Tuesday, May 28. If approved by the full board, Marinette County Supervisors will have the same right to pray as their counterparts in Oconto County, but they'll still have to do it silently, not out loud.

GROWIN' THINGS

The soil is finally warming up enough for seeds to sprout and gardens to grow, and most areas are drying up enough that the plants won't drown.

Nighttime freezes hopefully are over for the year, so plants that were started indoors can now be transplanted to their permanent homes. Keep an eye on the forecast, though,and be ready to cover if necessary. Am not quite ready to believe that Old Man Winter won't make another comeback try. Recall a year when we had a blizzard on May 16.

There's still time to plant rhubarb, but you'll need to do it quickly, because planting season for that perennial is coming to an end and harvest time for it is starting.

This cool-season crop is grown from divisions taken from the parent plant. Friends or neighbors might share divisions from their plants, or you can buy crowns from a garden or seed store. Most folks want red or ruby rhubarb, but experts say the color doesn't affect the flavor, and the green kind tastes just as good as the red, it just isn't as pretty. They say blindfolded, you couldn't tell the difference. Actually, I agree, and love the stuff, red, green or whatever color it turns out to be.

When choosing a spot to plant, remember that rhubarb remains in the same place for many years, so pick a location in the garden where it won't need to be disturbed. Look for a sunny location with good drainage, not a low spot in the garden. It does tolerate some shade, but needs full sun at least part of the day.

To get the plants off to a good start, prepare the soil with rotted manure or compost, as well as some fertilizer. Remember that the plants eventually get really big, so put them three to four feet apart in rows that are also three to four feet apart. However, if you'e planting strictly for your own use, you don't need rows. You probably only need two or three plants. Do not harvest the first year, and harvest only for two or three weeks the second year, never taking more than half the leaves at one time.

Established rhubarb is already ready for harvest in some TIMESland gardens, at least enough to make springtime treats, but again, don't take too many stalks from the same plant at the same time. The best time to harvest rhubarb is when the stalks reach at least 10 inches long. If the stalks are really fat you might not need to wait quite that long. This will ensure that the plant has established itself well enough for the year to be able to tolerate being harvested.

Technically you can keep harvesting rhubarb until the first frosts of fall, but your rhubarb plant needs to store energy for the winter. You should significantly slow or stop your rhubarb harvest in late June or early July so the plant can build up energy stores for the winter. Always leave about half the stalks on the plant to keep it thriving.

There are two ways to harvest rhubarb. One (that I don't approve of) is to use a sharp knife or shears to cut off stalks that are at least 10 inches or longer. The second is to gently pull the stalk sort of sideways from the base until it pulls out. This method doesn't create a raw wound on the plant. Never harvest all the stalks off your rhubarb plant. Pull some, then let it produce more stalks before you harvest again.

Before bringing your rhubarb harvest in the house, cut off the leaves and throw them in the compost bin. Rhubarb leaves are poisonous and should never be eaten, but they can be brewed into a sort of pesticide if you're that ambitious. Will write more on this in a future column. Meanwhile, see today's Cookin' Time for some really delicious rhubarb recipes.

If your harvest is ample, preserve the overflow for winter enjoyment. Simply wash the stalks, then slice into pieces of the size your recipe calls for. Spread out on cookie sheets until frozen, then measure the frozen slices or chunks into freezer bags in the amount your recipes call for, or perhaps in 2-cup amounts. When it's time to cook you can measure the rhubarb while it's still frozen, but it's even better to know how much was in that bag to start with. If you let it thaw before cooking it will shrink considerably. If that happens, recipes won't come out right, but you can still cook it with sugar and enjoy a great rhubarb sauce.

COOKIN' TIME

ASPARAGUS FETTUCCINI CARBONARA


Kosher salt and freshly ground black pepper

1 cup grated Parmesan, plus more for serving, optional

3 large egg yolks

1 pound jumbo asparagus

8 ounces fettuccine

6 slices thick-cut bacon, cut into 1/2-inch pieces

1/4 teaspoon crushed red pepper flakes

1 clove garlic, minced

1/4 cup fresh parsley leaves, chopped

Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside. Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside. Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the asparagus strips and toss, then add the drained pasta and and toss until well coated and mixed. Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out with more pasta water as needed, one tablespoon at a time. Divide among four bowls and garnish with the parsley and more Parmesan if desired.

RHUBARB CRUNCH SQUARES

1 box Betty Crocker™ Super Moist™ yellow cake mix

3/4 Cup cold butter or margarine, cut into small pieces

3 eggs

4 cups sliced fresh rhubarb

Whipped cream or ice cream, if desired

Heat oven to 350F (325F for dark or nonstick pan)

Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 cups of the mixture. Reserve remaining crumbly mixture for topping. Bake 13 minutes. In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top. Bake 45 to 50 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

RHUBARB CUSTARD BARS

Makes 3 dozen bars, but don't worry. They won't last long.

Crust:

2 cups all-purpose flour

1/4 cup sugar

1 cup cold butter

Filling:

2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy whipping cream

3 large eggs, room temperature, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

6 ounces cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup heavy whipping cream, whipped

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350 degrees for 10 minutes. Meanwhile, for filling, combine sugar and flour in the same bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust after the 10 minutes of baking, and bake at 350 degrees until the custard is set, about 40 to 45 minutes. Cool. For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Thought for the week: President Ronald Reagan was a great president, and he also managed to come up with some very wise observations on life in general and American freedom in particular. He said: "No arsenal, or no weapon in the arsenals of the world, is as formidable as the will and moral courage of free men and women," and that is very true. Also very true is his observation that, "If we ever forget that we're one nation under GOD, then we will be a nation gone under."

With so many of us giving in so often to the demands of the unmoral minority, we are very close to becoming a nation gone under. It's time for us to stand up and speak up for the things we believe in, and that includes God!

(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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