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Country Cousin

Issue Date: June 13, 2019

Shirley Prudhomme

Spring is in full bloom in TIMESland. Summer has peeked in on us a few times, but keep the umbrella handy, and don't put away all your jackets yet, if ever. This is Wisconsin, after all.

The weathermen are promising us cool temperatures and a lot of rain again for the next 10 days, with highs in the 60s, but once again we're in luck They're promising mostly sunshine for Saturday and Sunday, June 15 and 16. Incidentally, last year at this time there were temperatures in the 90s. That spate of Global Warming was short lived!

On Monday evening, June 10, our family was enjoying a special gathering in the yard at Crivitz with a cookout and other outdoor fun when the predicted evening storm threatened to blow in. There were some pretty strong winds, a few drops of rain, and a sudden drop of temperatures, but no real storm materialized.

What did materialize were three wonderful rainbows arching across the sky at the same time. One of them was painted in some of the most brilliant hues we've ever been privileged to view in the sky. Marvelous end to a day that ended with S'mores roasted over the bonfire while George the goose threatened occasionally, and a mama deer and her fawn looked on from the thicket surrounding the yard. That's what rural life in TIMESland is pretty all about!

Well"that, and catching fish, feeding birds, hunting mushrooms, picking berries, counting stars, and stalking whatever type of game is in season at the time.

Am told there were magnificent double rainbows again on Tuesday evening, but didn't get to see them.

FLAG DAY

Don't forget to proudly fly your flag on Friday, June 14. It's Flag Day. With so many ungrateful folks refusing to salute our nation's proud symbol these days, it's important for those of us who do love our country to show it.

Even dressing in Red, White and Blue on this day might be a good way to honor the flag. Just a thought.

JUNE IS DAIRY MONTH

This would be a poorer world without cows and the people who care for them and their products. Imagine life without butter, milk, cheese, whipped cream or ice cream cones!

Wisconsin has been a leader in dairying for more than a century and was officially named "America's Dairyland" in 1930. California and Florida may claim to produce more milk today, but Wisconsin cheeses win more prizes for quality than any other state, and in fact more than any entire nation in the world.

Mrs. Anne Picket began operating Wisconsin's first cheese factory in 1841 on the family farm near Lake Mills using milk from her neighbors' cows to produce butter and cheese. This continued until 1845, when the level of production and demand grew too large for her kitchen. By 1869, Wisconsin produced over 3 million pounds of cheese a year, and that number would more than quadruple within 10 years.

The nation's first dairy school was created at the University of Wisconsin- Madison in 1890, where it remains the country's top Dairy Science Department.

Several popular cheese varieties were invented in Wisconsin. Colby Cheese was created in Colby, Wisconsin in 1874. And Brick Cheese was invented in 1875 and named for its brick-like shape created when real bricks are used to press moisture from the cheese. It takes 10 pounds of milk to make one pound of cheese.

National June Dairy Month began as National Milk Month in 1937 as a way to promote drinking milk. Wisconsin held its first June Dairy Month in 1939, expanding the celebration to include milk, cheese, butter and ice cream. The wonderful June Dairy Breakfasts we enjoy today came later.

COW FACTS

As kids on grandpa's farm we avoided stepping in cow pies or deer apples on our treks through the pasture and into the woods. Today, have to chuckle every time I see a sign offering "Deer Apples" for sale. (Now the DNR has outlawed deer baiting, so those signs aren't as frequent, but whether the DNR likes it or not, deer still get together to eat wherever there is good food to share. Maybe they're a lot like humans that way.)

Anyway, there are lots of things most of us don't know about cows.

They reportedly have a good sense of smell, and can smell something up to six miles away!

Cows have 32 teeth in their mouths, same as humans, but they're all on the bottom. No teeth on top. No wonder cows spend so much time chewing their cud. Grinding up grass and hay without teeth must be quite a chore!

Farmers used to buy powerful magnets that they would get their cows to swallow to protect them in case they swallowed things like nails and parts of barbed wire fences.

SUMMER FUN

The Marinette County June Dairy Breakfast is coming up on Sunday, June 30. It's worth waiting for!

Flea Markets are in progress, rummage sales abound throughout TIMESland, and the outdoor summer concerts are beginning, as are kiddie recreation and summer school programs.

SEEING STARS

Governor Thompson State Park, Crivitz invites everyone to enjoy "Universe in the Park" on Saturday, June 15, from 8:30 p.m. to 10 p.m. at the Woods Lake Picnic Area off of Paust Lane, one and a half miles west of Parkway Road off Ranch Road west of Crivitz. This is part of a popular outreach program of the UW-Madison Astronomy Department in which the general public can enjoy astronomy outside under dark skies in a location without light pollution, and hopefully also without rain.

The session begins with a half hour talk and slide presentation at the Woods Lake Shelter covering a broad view of astronomy and recent astronomical news, after which a telescope is set up to view whatever astronomical objects are available. A question and answer period follows. The required vehicle admission sticker for the park can be purchased at the park office the night of the event.

GOOD NEWS GAZETTE

With all the bad news we've been seeing lately about the medical care the United States Veterans' Administration (VA) provides for the heroes who fought for our country, it was really great to hear the other day from one Vietnam veteran.

This veteran was diagnosed in April with two types of cancer - not uncommon for Vietnam vets. Says he is being treated very well, and is confident the treatments will be successful, and is thoroughly happy with the care provided for him through VA - which now allows him to stay with his preferred medical provider, which is Bellin Health.

He also had high praise for the assistance provided to him by Marinette County Veterans' Service Officer Tom Doyle.

This man, one of many unsung heroes in our land, called in response to a request for people help keep a good news section in this column, but doesn't want his name used.

He will be going through many weeks of radiation and chemo therapy, multiple times a week. Thanks to the new VA policies, and with Doyle's help, he is getting those treatments right in Marinette, with the doctors who diagnosed him supervising and keeping tabs on the people who care for him.

He says of Doyle and others in the VA system, as well as of the Bellin Health doctors, nurses and technicians who care for him during his treatments: "It brings a tear to my eyes to realize just how wonderful these people are!"

Thank you for calling, Mr. Vietnam vet. Keep that positive attitude and all will be well - including you. Am hoping many readers will join in praying that you enjoy many healthy years as a cancer survivor!

HEALTHY COFFEE

Speaking of health, many scientists are now saying that coffee is one of the healthiest beverages in the world. For some people, it's the single largest source of antioxidants in the diet, outranking both fruits and vegetables combined.

Remember a few decades ago when scientists urged us to avoid coffee at all costs - for health reasons?

Now some researchers say the health benefits of coffee may range from helping prevent diabetes to lowering the risk of liver disease. So, if you're a coffee lover you should know these tips to make your coffee super healthy!

It has long been known that kids suffering from ADHD benefit almost as much from drinking a cup of coffee as they do from the harmful medications too often prescribed for them, but that could fill another whole column. Have seen this work for youngsters I know personally. One member of our family benefitted from an excellent school nurse who would call him into her office for an occasional cup of coffee to settle him down while he was in grade school. He did not do well on the medications.

But back to adults and coffee. If you must use cream, use the real thing! Avoid low fat and other artificial creamers. These types of creamers are highly processed and may contain not-so-good ingredients. Natural foods are always a better choice, so instead of a non-dairy creamer add some full-fat cream to your coffee, preferably from grass-fed cows"it may reduce the risk of osteoporosis.

Avoid adding sugar. I personally think Stevia is a good choice if you need it sweet.

Studies show that cinnamon can reduce free radical damage, slow the aging process, lower blood glucose, cholesterol and triglycerides in diabetics. The best part is that cinnamon is tasty and adding some to your coffee will make it great.

Cocoa is associated with a reduced risk of heart disease. So, If you like dark chocolate, you can mix the benefits of coffee and dark chocolate by adding a dash of cocoa powder to your coffee. Skip the added sugar and try some cocoa instead. (Or go ahead and add sweetener too, if you don't mind the calories and carbs.)

Brewed coffee contains cafestol, and this is a "diterpene" that can raise cholesterol levels in your blood. You can reduce its levels by using a paper filter. The experts say paper filters lower the amounts of cafestol but let the beneficial antioxidants and caffeine to pass through.

TEN COMMANDMENTS

We have to wonder what some of our politicians are thinking, or if they think at all before voting or making public statements. The late great President Ronald Reagan wondered what the Ten Commandments would have looked like if Moses had to run them through the United States Congress or the Wisconsin State legislature. Pretty sure President Donald Trump wonders that too, sometimes.

On the other hand, if the Congress we have in Washington today was in office during Moses' time we probably still wouldn't have the Ten Commandments. God Himself might not have been able to get them passed by this Congress without use of dire threats and brute force!

COOKIN' TIME

Asparagus is still on the roadsides, whether it's in a roadside stand or growing there on its own. Personally love to enjoy it as often as possible while it's in season. Strawberries and blueberries aren't ready yet except at the store, but they should be ripening locally soon. The season for feasting that starts with Asparagus and wild mushrooms and ends with pumpkins, squash and the like is upon us! Eat and enjoy the bounty that out great land provides.

SLO COOKER GERMAN POTATO SALAD

Great with burgers and brats on the grill. No work involved. For larger gatherings, just increase amounts and use a bigger slo cooker and increase cooking time to maybe six to seven hours. Set it on high for part of that time if you want to speed things up.

2 pounds potatoes, peeled and sliced

1 cup chopped onion

1 cup sliced celery

1/2 cup chopped green bell pepper

1 pound meaty bacon, diced

1/2 cup vinegar

Salt and ground black pepper to taste

2 tablespoons chopped fresh parsley

Combine potatoes, bacon, onion, celery, green bell pepper, oil, vinegar, salt, and pepper in a slow cooker. Cook on Low 5 to 6 hours. Garnish with parsley.

FRESH SALMON BURGERS

A fishy treat to grill! A little like crab cakes, but they're made with fresh fish and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the fish coarsely with a knife. Lake Michigan salmon, coho and Lake Trout work well for these. Bullhead meat or any fish large enough to be easily de-boned also works beautifully. Friends in Algoma make marvelous patties from suckers that came from cold, clean water. To make many fishes better, soak them in a salt water brine over night before cooking.

Patties:

2 1/2 pounds salmon filet, skin and pin bones removed

2 eggs, beaten

2/3 cup finely chopped parsley

1/4 cup finely chopped green onions

2 tablespoons fresh lemon juice

1/2 cup plain dried bread crumbs

1 tablespoon seafood seasoning (such as Old Bay(R))

1/2 teaspoon salt

1/2 teaspoon black pepper

Sauce:

1/2 cup plain yogurt

2 tablespoons light mayonnaise

2 tablespoons finely chopped parsley

2 tablespoons finely chopped green onion

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon black pepper

Burgers:

2 tablespoons olive oil

8 brioche buns, split and toasted

2 cups fresh leaf lettuce or arugula

For the patties: Chop fish into 1/8- to 1/4-inch pieces. (Chopping with a knife rather than grinding or food processing keeps it from getting pasty. Also helps you detect any bones that may have been left behind.) Transfer to a bowl with the 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix together thoroughly with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties about half an inch thick. Chill, covered, at least 30 minutes or up to 4 hours.

For the sauce: Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

To cook: Preheat an outdoor grill to medium heat (325 to 375 degrees). Brush patties with oil. Oil grate. Put buns on edge of grill to heat. Grill patties, turning carefully, two to three minutes per side, until cooked through. A thermometer inserted in center of each patty should registers 160 degrees. (If you're nervous the patties will break apart and fall through the grill, put a large piece of foil on grill, oil it and poke some holes in it and cook the patties on it.) Serve patties on heated buns with sauce and leaf lettuce or arugula.

FLAG DAY TRES LECHES CAKE

This great Dairy Month recipe comes from the folks at Land O Lakes. The strawberries and blueberries on top make it a perfect Flag Day dessert that you'll probably want to make again for the Fourth of July. Do use real butter and real whipping cream and half and half.

CAKE:

3/4 cup sugar

1/4 cup butter, softened

2 teaspoons vanilla extract

2 large eggs

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup milk

FROSTING:

2 cups heavy whipping cream

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

MILK MIXTURE:

1 cup half and half

1/3 cup sweetened condensed milk

1 teaspoon vanilla extract

BERRIES:

1 cup fresh raspberries or strawberries

1 cup fresh blueberries

Heat oven to 350 degrees. Grease and flour an 8-inch square or round cake pan and set it aside. Combine sugar, butter and 2 teaspoons vanilla in bowl; beat at medium speed until combined. Add eggs and continue beating until light and fluffy. Combine flour, baking powder, baking soda and salt in bowl; mix well. Add flour mixture to butter mixture; beat at low speed until well mixed. Add 1/2 cup milk; continue beating until well mixed. Pour batter into prepared pan and bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely. Combine whipping cream, powdered sugar and 1/2 teaspoon vanilla in bowl and beat at high speed until stiff peaks form. Refrigerate until ready to use. When the cake has cooled mix half & half, sweetened condensed milk and 1/2 teaspoon vanilla in a bowl. Slice cake in half horizontally. Place one cake layer, cut-side up, onto a pretty serving plate. Carefully pour half of the milk mixture over top, a little at a time, allowing it to soak in before adding more. Spread a half-inch layer of frosting onto the soaked cake layer. Top with the second cake layer, again cut-side up, and pour the remaining milk mixture over it. Once this all soaks in. Frost the entire cake with remaining frosting. Refrigerate until serving time. Top with nicely arranged berries just before serving. Cut the strawberries into quarters or smaller if they're large. If you used a square pan you could decorate the cake like a flag.

Thought for the week: Take time to love, forgive, and forget. If you have offended those you love, or if they have offended you, don't put off telling them that you love them, and are willing to forgive and forget. Tomorrow could be too late forever. As William Arthur Ward said, "Forgiveness is a funny thing. It warms the heart and cools the sting," and as another great philosopher commented, forgiveness cannot change the past, but it certainly can change the future.

(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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