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Country Cousin

Issue Date: May 29, 2019

It must be summer"

Memorial Day has come and gone. We had an 80-degree day. Trees are blooming. Mosquitoes are buzzing. Ticks are biting. Once in a while the sun is shining. By this time next week school will be out. It must be summer.

Or maybe Summer has also come and gone, considering how quickly things cooled off.

They're talking about 70-degree days Wednesday, Thursday and Friday, but other than that, highs in the 60s and lows in the 40s and 50s, with lots of clouds and thunderstorms, at least through Saturday.

PLACES TO GO, THINGS TO DO

Regardless of temperatures, summer in TiMESland always offers lots of things to do.

Take advantage of Wisconsin's Free Fun Weekend to explore state parks and trails at no charge on Saturday and Sunday, June 1 and 2. Ditto for Marinette County Parks, Boat Landings and Day Use Areas and ATV/UTV trails through the County. Camping fees still apply, though.

It's free fishing weekend in Wisconsin too. Double bonus. No admission stickers needed for state or Marinette County parks, docks and recreation areas, no ATV trail passes needed, and no licenses required to enjoy fishing on lakes, rivers and streams, whether you're a resident or non-resident of Wisconsin. (Other fishing rules do apply, so maybe you should pick up rule book.)

Flea markets are open every Thursday until fall in Crivitz, and the Historic Downtown Farmers Market in Menominee opens Saturday, June 1.

Love bird watching? Take a guided hike through the Harmony hardwoods at Marinette County's Harmony Arboretum on Hwy. 64 west of Marinette from 6 to 8 a.m. on Saturday, June 1. Field guides and some binoculars will be available.

Kids who want to learn to fish, or who love to fish and want to learn how to do it better are invited to come to Menekaunee Harbor at the mouth of the Menominee River in Marinette on Friday, May 31 for a free fishing clinic and a chance to meet professional anglers and learn from them. The clinic is hosted by the National Professional Anglers Association in conjunction with the Cabella's National Walleye Tournament on Thursday and Friday, May 30 and 31, and starts right after the 3 to 4:30 p.m. weigh-in for tournament prizes. A free rod and reel or free T-shirt will be given to the first 100 kids to attend and become future anglers.

Like to golf? The Catholic Order of Foresters is sponsoring a golf outing at DeSmidt's Golf Course just west of Crivitz on Saturday, June 8. The two-person scramble event for men or women will benefit the Amberg, Crivitz and Wausaukee  Conference of St. Vincent de Paul. For more info call John Holley at 715-757-3607.

Are you a fan of polka music and chicken booyah? Enjoy both on Sunday, June 2 at St. Anne Church in Lena. The Maroszek Polka Band will provide music at the 10:30 a.m. Mass, and booyah and pie will be served from 11 a.m. until 1 p.m., at $3.50 per bowl of booyah and $2.50 for pie,  coffee included. Take outs are available.

Make time on Sunday, June 2 to join the annual Cemetery Walk at Forest Home Cemetery, 2420 Mary Street in Marinette. Guided walks will start every 15 minutes between 1 p.m. and 2:45 p.m., with guided tour groups starting every 15 minutes. This year's walk is being presented by the Marinette Genealogy Group with help from the Marinette High School History Club mentored by Kyle Fischer and the American Legion. Of the 1,280 recorded military burials in Riverside Cemetery, nine have been selected to tell stories of individuals in each of the three designated military sections: Grand Army of the Republic (GAR), American Legion (AL) and Veterans of Foreign Wars (VFW).

DO MY HOUSE NEXT NEXT

Fellow in Massachusetts claims someone broke into his house the other day " and cleaned it! Says it's possible he forgot to lock the back door, because they didn't break anything while entering. Said not only did they not take anything that he could find, they cleaned his bathrooms and bedrooms, made the beds, vacuumed the rugs, scrubbed the toilets and left toilet paper roses, like you might find in a fine hotel.

Someone suggested maybe his mother did it. My guess? A frustrated homemaker with no home. Anyway, whoever broke into his house and cleaned it is welcome to break into my house and do the same any time they want!

Best birthday gift I ever had was the day my daughter-in-law and sister came into my house while I was at work and gave it a thorough cleaning. That was many, many years ago, but coming home to that wonderful surprise is something you do not forget!

ON THE SOAP BOX

"CLIMATE" VS "WEATHER"


Rep. Alexandria Ocasio-Cortez, representative from New York City, has once again revealed her total lack of education and intelligence. Noting there was a tornado warning, she started ranting about it being caused by climate change. Claimed there never used to be tornadoes on the east coast.

This time a nationally noted meteorologist called her down for not knowing the difference between weather and climate. Explained

"Weather" is defined as what helps you decide what to put on when you're going outside on a particular day, and "climate" is what defines the types of weather your wardrobe should be prepared for.

Otherwrites noted tornadoes in New York City are not new. One recalled being caught in one in 2007. If "climate change" caused that tornado, it started a long while back.

"Climate Change" is also visible in TIMESland - and here too it is very clearly part of an ongoing weather pattern that has existed for decades, probably centuries, not something new at all.

In the mid-1980s, the doomsayer/environmental dictators - folks in favor of drastically limiting our economies and life styles by imposing ridiculous environmental regulations - were discussing, among other things, the possibility of building a canal from the Great Lakes to the deserts out west because the lakes were running over due to Global Warming and glacial melt.

Then came some dry years. Water levels in Lake Michigan receded. Doomsayers said the lakes were going dry because of Global Warming and we had to stop it by stopping production of carbon.

With lots of rain and snow this year and last, groundwater is replenished, rivers are running high, and water levels in Lake Michigan and the other Great Lakes are back up to where they were in the mid 1980s, and maybe higher. More than a few homes along the Green Bay shoreline, especially in southern Oconto County, have already been severely damaged by high waters. Saw two smaller houses that appeared to have been jacked up and placed on cement blocks. If the rains don't stop soon there will certainly be more damage.

A few shoreline property owners are probably happy because they can once again use docks that had been high and dry for over a decade.

When the doom-sayers were forced to admit that global warming doesn't really exist they started promoting fear of climate change. To stop it, they keep coming up with new life-limiting proposals.

Weather ebbs and flows. Water levels ebb and flow. It's all part of nature, and probably part of nature's plan to scour out the shoreline (and sometimes everything else) every now and then to keep itself clean.

Climate change is real, but it's not new. Climate change has always happened, but the changes are measured in centuries, and multiple decades, not years. There are cycles within cycles.The cycles go round and round, as far back as anyone can study, and farther back than that, to the days when dinosaurs walked the Earth.

It's probably no accident that if adopted, the proposed climate change regulations will make some folks rich and impoverish others by outlawing existing investments and technology in favor of new ones that someone else will profit from. As usual, follow the money.

GENEROSITY

The annual United States Postal Service food drive earlier this month was a huge success, thanks to the generosity of Marinette and Menominee county residents and postal employees. It brought in 15,927 pounds of donated food that went to food pantries at St. Vincent de Paul Marinette, Newcap, Salvation Army, and St. Vincent de Paul Resurrection Conference of Menominee. Folks in this area who can't afford to spend much on food will be eating a little better, thanks to the efforts of the postal employees and the generosity of people on their routes.

CELERY SHORTAGE

The price of celery is finally dropping back down out of the stratosphere, although supplies continue somewhat short and prices are high compared to what we had become accustomed to.

It all seemed to start just after articles in at least two women's magazines touted raw celery juice (or pureed) as a cure for some serious ailments, including chronic fatigue syndrome. Recommendation in the article I read first was to juice an entire bunch of celery and drink it on an empty stomach every morning for a week or two before eating anything else for the day. Went to buy celery and found the price was $4.95 per bunch. Didn't try the cure that day, or even that week. Then heard the price had risen to $7 per bunch in some areas.

In addition to the new food fad, articles stated Australia's hottest summer on record, plus floods had driven up the cost of that stand-by vegetable.

Some health experts say the celery juice cure is supposed to relieve inflammation, including asthmatic types of allergies in addition to having a beneficial effect on chronic fatigue syndrome, and electrolytes in celery hydrate on a deep cellular level, lessening chances of suffering from migraines, anxiety, and panic attacks, and that it stabilizes and supports the adrenal glands, offers stress assistance, and repairs damaged cells inside the liver.

Other medical researchers are not so sure.

Personally would have liked to try it for my own allergies, but wasn't willing to spend what it would have cost when the craze was new. Might try it now that the price is coming down again.

COOKIN' TIME

Asparagus and rhubarb are now ready here, and strawberries won't be far behind. Morrell mushrooms are out, too, for anyone lucky enough to find them. When it comes to good eating, who could ask for more?

EASY ASPARAGUS

When cooking asparagus, you will need about a pound and a half for four servings. Choose spears with firm, tightly closed tips. Stalks are fine without peeling as far down as you can poke in a fingernail.

To store asparagus, stand spears, tip end up, in a container with a inch or two of water in the bottom, and cover the whole thing, container and all, with a plastic bag. Use within four days.

To boil, bring a wide pan of salted water to a boil, add asparagus and cook just until tender - about two to five minutes. Drain.

To steam, place in a large steamer over boiling water and cook just until tender again two to five minutes.

To roast, place on a baking sheet with sides and toss with a tablespoon of olive oil. Sprinkle with salt and pepper and bake in oven pre-heated to 450 degrees for 10 to 15 minutes, stirring once or twice.

To grill, toss the pound and a half of asparagus with a tablespoon of olive oil, salt and pepper and spread on a fine-meshed rack over a hot fire. Close cover on grill. Cook until lightly charred, turning once or twice, in a covered grill for about 10 to 15 minutes, or less.

To microwave, lay spears in a large microwave safe dish. Add one quarter cup of water, cover with vented plastic wrap, and cook on high for four to six minutes. Stop cooking before it's done quite to your liking or it may over cook.

MOCK HOLANDAISE SAUCE

Here's a low fat version of Hollandaise Sauce to enjoy over your asparagus. For a memorable breakfast treat, place cooked asparagus spears on a slice of toast, top with a poached egg, and pour Hollandaise Sauce over all.

1 tablespoon butter

3/4 cup buttermilk

1 tablespoon cornstarch

1/2 teaspoon salt

Pinch of cayenne pepper

1 large egg

1 tablespoon freshly squeezed lemon juice

Melt butter over low heat in a small sauce pan, swirling until butter turns golden, about a minute. Set aside. In a heavy medium saucepan whisk together the buttermilk, cornstarch, egg, salt and cayenne until smooth, being sure the egg is well whipped. Place the saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer. Continue cooking and whisking for about 15 more seconds. Remove from heat and whisk in the lemon juice and browned butter. Serve hot or warm. Reheat for a minute or a minute and a half in the microwave if you didn't use it all up at the first sitting. Will keep in fridge for up to two days.

SKILLET STEAK DINNER FOR TWO

Celebrate the return of asparagus season with this wonderful meal for two. Morels are out too, so if you're lucky enough to find some, use them instead of ordinary store mushrooms for this. Serve with a baked potato and sour cream and a tossed salad for a meal that's better than dining out, and almost as easy. With just one skillet, even the cleanup is easy.

2 New York strip steaks, 2 inches thick

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 tablespoon vegetable oil

3 tablespoons butter, divided

4 ounces mushrooms, quartered

1/2 pound asparagus spears, trimmed

Additional salt and pepper to taste

Preheat oven to 375 degrees. and put the potatoes in to start cooking about an hour before you want to eat. Wash asparagus and trim any tough ends. Remove steaks from refrigerator and any packaging. Do not cut off the fat! Combine the salt, peppers, onion powder, and garlic powder in a small bowl. Rub all sides of each steak generously with the rub mixture. Let the seasoned steaks sit at room temperature for at least 30 minutes. (If there's any of the seasoning rub left you can save it for another use, provided it has not come in contact with fingers or utensils that handled the raw meat.) Preheat a heavy, oven-safe skillet (cast iron is best) over high heat until smoking hot. Add 1 tablespoon vegetable oil and one tablespoon butter. Sear steaks in the hot pan for two to three minutes per side. Turn the steaks onto their sides to sear for another two to three minutes to render more of the fat. Remove steaks from pan and set aside briefly, while you add the remaining butter, and then the mushrooms and and asparagus to the pan. Season with salt and pepper and toss in the hot oil and butter over medium-high heat for about two minutes. Push asparagus and mushrooms to one side and return the steaks to the pan. Slide the skillet into the preheated oven to finish cooking, about 10-15 minutes for medium rare. Use a meat thermometer to to be sure steaks are cooked to your liking.

OLD FASHIONED OATMEAL RHUBARB BARS

2 1/2 cups Gold Medal™ all-purpose flour

2 cups quick-cooking or old-fashioned oats

1 cup packed brown sugar

1/2 cup butter, softened

1/2 teaspoon salt

1/2 teaspoon baking soda

3 packages (8 ounces each) cream cheese, softened

3 eggs

3/4 cup granulated sugar

1 teaspoon vanilla

2 cups chopped fresh rhubarb

Heat oven to 350 degrees. Grease bottom and sides of jelly roll pan, 15X10 inches, with shortening or cooking spray. Beat flour, oats, brown sugar, butter, salt and baking soda in large bowl with electric mixer on medium speed until crumbly, or mix with spoon. Press about 4 cups of the mixture in pan. Beat remaining ingredients except rhubarb in a large bowl with electric mixer on medium speed until blended. Stir in rhubarb. Spread over crust. Sprinkle with remaining crumb mixture; press lightly. Bake 40 to 50 minutes or until center is set; cool 30 minutes. Cover and refrigerate at least 3 hours but no longer than 48 hours. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

The Country Cousin

Thought for the week:
During the past two weeks or so, the 2019 crop of graduates took part in ceremonies marking completion of an important part of their formal education. But learning shouldn't stop when you're handed a diploma. Hopefully, education continues through life.

Andy Rooney, the late great CBS news commentator of ඄ Minutes" fame, had many wonderful comments about the lessons that life taught him. For example: "I've learned that everyone you meet deserves to be greeted with a smile," and "I've learned that a smile is an inexpensive way to improve your looks."

If you can keep the smile in your heart as well as on your face, you will go far in life and gather friends that make life worth living every step of the way. Here's wishing the best to every graduate, smiles from everyone you meet, and futures that make it easy to keep on smiling!

(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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