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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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From My Window

Issue Date: December 12, 2019

Shirley Prudhomme

With all the ice and snow that's fallen in the last two months, all the snow that's still on the ground and roof tops, all the icy roads we've been driving on, and all the trees that toppled due to weight of the snow, it's sort of hard to accept that winter really isn't here yet. Won't officially arrive for another 10 days or so - on Saturday, Dec. 21.

Considering what's already been happening around here, it's a little scary to think about what the weathrman might have in stor for us.

CHRISTMAS HAPPENINGS

There are Christmas events all over TIMESland, and only space here to mention a few. The traditional Pound Parade of Lights and chili dump social will be held on Saturday, Dec. 14 starting at 4 p.m.

On Monday, Dec. 16, check out Peshtigo business places, schools and City Hall to check out the ugly sweaters that lots of folks will be wearing.

Plan to wear one myself. In my defense, beauty is in the eye of the beholder. What's ugly to one may be beautiful to another. I personally probably at one time considered that sweater beautiful! Thought big hair was beautiful too, but that was a couple decades ago.

CHRISTMAS REMINDER

If you want generous kids, don't keep asking them what they want - or what they expect go get - for Christmas. Ask them instead what they plan to give someone else. If they can't give something, maybe they can do something. Get them thinking. And yes, it really often feels better to give than to recieve!

ON THE SOAPO BOX

NO CHRISTMAS, NO CONCERT


Christians are simply too nice. While so many in our nation are busy screaming about preserving ethnic values and turning the Great American Melting Pot and into a Multi Cultural Stew, they seem to comletely forget about ethnic - and moral - values of those who started it in the first place.

Traditons are traditions, and should be honored, and America began with a Christian foundation.

It's shameful how many school boards and the people who work for them have buckled under and are allowing our children to be deprived of the beauty of this nation's heritage. They are robbing them of Christmas carols, for one thing. Forget the religion part - from a purely cultural standpoint that is a tragic loss.

This has got to stop!

People, if your child's Christmas program has turned into a "Winter Concert" or "Holiday Program," scream loud and long at your school board. Picket if you have to! If "Christmas Vacation" has become "winter break", insist that's meaningless, and therefore Christmas should be a workday just like any other. If the Reason for the Season isn't to be acknowledged, demand that they forget the whole thing!

How dare anyone prate about "separation of church and state" while we have laws requiring us to pay for schools that totally disregard our beliefs and values? The betrayal of values by some board members and school officials who pretend to promote truth, justice and the American way and then abandon our traditions in the face of impotent threats of lawsuits and withheld funding is the best argument ever in favor of a voucher system by which our children's educations could be paid for equally at whatever school we choose for them to attend. Their educations should not be supervised by people without backbones.

How can we expect our children to speak up for what they believe in, to stand up for the moral values we have tried to instill in them, if we don't have the moral fortitude to do it ourselves???

BEAUTIFUL HANDS, WHITER NAILS

Speaking of beautiful, have personally always been cursed with the kind of fingernails that collect dirt without even trying. Go to bed at night and wake up with dirty nails. Accidentally discovered that denture cleaner works wonders on them. I use a powdered kind, but suspect that any of the fizzy soaking tablets or powders would work, provided they're the quick acting kind. None of us wants to sit overnight with our finger tips soaking!

Anyway, just mix up a half cup or so of water, about as hot as your fingers can handle, add the cleaner, stir and soak those finger tips for 10 minutes or so, or even just while the mixture fizzes.

If your hands are looking ragged from too much cold weather and pre-Christmas cleaning, try this tip I got from a beautician friend. Lightly nuke a mixture of olive oil and regular old table salt (careful, not too hot) and massage it into clean soaked finger tips. Removes cuticle and softens fingers marvelously. Then rub it all over the hands to wake up the skin and scour off pending calluses. Wash with mild soap and dry thoroughly before proceeding with nail polish if that's what you want to do. Your nails may look so pink and healthy that you won't want to do anything else with them.



HOW'S THAT AGAIN?

Sometimes the text in news articles doesn't come out quite right, and sometimes it can be hard to put words together so they say what you really mean. Have been collecting some examples:

"If the baby doesn't thrive on fresh milk, it should be boiled."

"Cost for dinner tickets is $10. Children under five will be served free."

"Miss Penneway is in the hospital this morning, after having been bitten by a spider in a bathing suit."

"Mr. and Mrs. Ron Kroeker have returned from a week's fighting trip in Wisconsin."

"Someone raised the question of adherence to civil air regulations which limit the flight time of pilots and crows to eight hours a day."

"The Chief is inclined to believe that a crossed wife might be the cause of the fire."

"The union is seeking a 10% wage increase plus improved benefits and double time for any day in which the workers work."

The story was about a man who injured a customer with an accidental gunshot. The man lived with his wife in an apartment above the bar they owned. His wife was ill, and noise from the bar was upsetting her. His attempts to get the customers to quiet down were unsuccessful, so, according to the story as it was printed, "He went upstairs to get his rifle, intending to fire it and scare his customers into the ceiling."

Another story told of a particularly grisly murder, in which authorities found the body "had been stabbed 40 times with a blanket."



VOTE FOR GAIL

We have only until Thursday, Dec. 12 to cast a vote that might help Gail Bantes be chosen by the Safe Kids Coalition as America's favorite Crossing Guard. To cast your vote, go to the "America's Favorite Crossing Guard by Safe Kids" website at "www.safekids.org/crossing-guard". You only get to vote once a day.

In case you've forgotten, Bantes, at age 82, is the crossing guard who had her back broken on Feb. 15 when she pushed two kids out of the way of a car moving through the stop lights in downtown Peshtigo and took the hit herself instead. Peshtigo School District, in a nomination letter sjpporting Bantes, said she has dedicated her life to her community and the safety of children. She was a school bus driver for 43 years, and then became a crossing guard for the City of Peshtigo serving the Peshtigo School District for the past several years. The nomination letter adds that Gail loves to volunteer and can often be seen helping at the community center or planting flowers in the city's big flower pots.

So don't delay. Get on-line and vote today. If you're reading this on Wednesday, Dec. 11, vote today and then vote tomorrow too.

DON'T THROW THE BALL

My friend Slug says after winning a big game he decided to do like they do in the major leagues and throw his ball into the crowd. He says apparently that's not acceptable in bowling.



COOKIN' TIME

Christmas is the best time for making and sharing all sorts of treats. If you're planning fuitcake do it soon, so the brandy has time to soak in.



CHRISTMAS CRANBERRY NUT BREAD

Got this recipe many, many years ago from the sister-in-law who shared my name, and who recently passed on to her heavenly rewards. She was born Shirley Prudhomme but married and became Shirley Erdman. I was born Shirley Boivin and took over as Shirley Prudhomme when I married her brother. The headline on her obituary created a bit of confusion, and I got a few messages from people who thought I was dead, including a very nice voicemail from a reader in California (long ago a Crivitz resident), who thought he was expressing condolences to my family. Was wonderful listening to him say all those nice things about me. Almost felt bad to call him back with the news that reports of my death were greatly exaggerated.

Anyway, back to the Cranberry Nut Bread, Shirley Erdman got it from Appleton Homemakers back when I was a young bride and she was my mentor.

There is one change. Back then you had to painstakingly cut each berry in a whole cup of cranberries in half. Thanks to today's kitchen technology, I coarsely chop a cup of cranberries in the food processor because I've become too lazy to halve all of them. Also, in today's world, you can also substitute craisins for the cranberries. We had never heard of craisins back in the Appleton days.

2 cups all-purpose flour

3/4 cup white sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup chopped cranberries

1 cup cranberries cut in half

1/2 cup chopped walnuts or pecans

1 egg

3 tablespoons vegetable oil

3/4 cup orange juice

1 tablespoon orange zest

GLAZE: (Optional) Before baking, press some additional whole cranberries into the top of the loaf for a nice red look. Then immediately after taking it from the oven spoon on a glaze made of 1/2 cup powdered sugar and 1/4 cup orange juice.

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan, or three small loaf pans. Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. (Hint: use juice and zest from one orange, and if there isn't quite enough juice, add water to bring the liquid to make 3/4 of a cup.) Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan. Bake for 50 minutes for large loaf or 40 for small ones in the preheated oven, or until the top cracks slightly and a toothpick inserted near the center comes out clean. Do not over cook or it will be dry. Brush on glaze. Cool in pan for 10 minutes, then remove loaf to a wire rack and cool completely. Wrap and store at least 24 hours before serving.



LOST GOLD FRUITCAKE

Also had a call from Lloyd Kaufman, a very shirttail cousin from Loomis/Porterfield who now lives in Minnesota. He was, and still is, looking for the recipe for Golden or White Fruit Cake that his wife had clipped from a Country Cousin Column years ago. It was made with a vanilla cake mix, contained no molasses, and was doused with brandy while waiting for Christmas after being baked. I remember loving the cake, but can't find the recipe. I'm the only one in our family that likes fruitcake. I did unearth some old recipes for Golden Fruitcake, and have included one here, but if anyone has that old original made with cake mix, sure would love it if you would share so I can pass it along to Mr. Kaufman.



DELICIOUS FRUITCAKE

Unlike some of its more traditional cousins, this spicy light fruitcake, laden with dates and raisins, actually tastes good. The original recipe makes a huge batch - enough for four 9" tube pans or half a dozen loaf pans. Somewhat pricey, but you can give some as gifts. Or divide the recipe for a smaller batch. You should make it this week, because the cakes are supposed to ripen for two weeks before using. We don't care for citron, so I simply leave it out, or substitute an extra pound of candied pineapple. You still get the lovely stained glass effect when the cake is cut into thin slices for serving.

3 pounds pitted dates

1 pound candied citron

1 1/2 pounds candied cherries

1 pound candied pineapple

3 pounds (12 cups) pecans

5 pounds seedless raisins

1 pint brandy

1 cup light corn syrup

2 cups butter

3 cups sugar

1 teaspoon lemon extract

1 teaspoon vanilla extract

12 eggs, separated

6 cups flour

1 teaspoon baking soda

2 teaspoons cream of tartar

1 1/2 teaspoons salt

3 teaspoons cinnamon

2 teaspoons nutmeg

1/2 teaspoon allspice

White cheesecloth

Cut the fruit and nuts, except raisins, in fairly large pieces. Put them in a very large bowl along with the raisins and pour on the corn syrup and one cup of the brandy. (No, you can't drink the rest of the brandy. You'll need it later. If you want to sample it, better get a quart instead of a pint. Naturally, the cook needs to know the quality of her ingredients, right?) Anyway, let this mixture stand at least 24 hours, stirring several times. Cover it between stirrings, and maybe you should hide it. It starts smelling awfully good. When you're actually ready to bake, line the bottoms and sides of the pans with 2 layers of brown paper, baking parchment or waxed paper and grease it well. Pre-heat the oven to 275 degrees. Sift together the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg and allspice. Set aside. Beat the egg whites until stiff. Set aside. In a large mixing bowl cream together the butter and sugar and extracts until light and fluffy. Beat in the egg yolks, again until light and fluffy. Then fold in the beaten egg whites. Stir in the flour/spice mixture. Divide into the baking pans, and bake for about four hours. When the cakes begin to brown, lay a piece of aluminum foil over the top. (A piece of brown paper is more traditional, but I'm always afraid it will touch the heating element and start a disastrous cake fire.) When the cakes test done (no batter will remain when tested with a toothpick) remove from pans and cool on racks. Wrap each cake in cheesecloth, put into air tight containers (preferably plastic, ceramic or glass,), and pour the remaining brandy evenly over the cakes. (There should be a cup left from the pint, remember?) Put on the covers and store. You should occasionally open the containers and moisten the cloths with brandy to keep the cakes moist, so you'll need some of that quart I mentioned anyway. If you use metal pans to store the cakes, be sure to wrap them well in plastic wrap after the cheesecloth so the brandy doesn't contact the metal pan. Let the cakes enjoy their brandy for about two weeks before you start slicing into them. (If you make them right now, the cakes will be ready to serve on Christmas Eve. One day or so really won't make a difference. Also makes a great addition to the New Year's table.)



CHOCOLATE CHERRY COOKIES

Beautiful little morsels. Dip into white or dark chocolate. Recipe makes about four dozen.

2 1/2 cups flour

3/4 cups sugar, divided

1 cup cold butter, cut into chunks

1/2 cup maraschino cherries, well drained and finely chopped

12 ounces white baking chocolate, finely chopped, divided

1/2 teaspoon almond extract

2 teaspoons shortening

Chocolate chips or semi sweet baking chocolate

Sprinkle sugars or edible glitter

Preheat oven to 325 degrees. In a large bowl combine the flour and 1/2 cup of the sugar, then cut in the butter until it gets crumbly, like pie crust. Knead in the cherries, 2/3 cup of the chopped white chocolate, and the almond extract. (If the chocolate is really cold you can chop it in the food processor, but you need to work quickly.) Keep kneading until the dough forms a ball. Shape into 3/4-inch balls and place on ungreased baking sheet two inches apart. Flatten slightly with a glass dipped in the remaining sugar. Bake at 325 for 10 to 12 minutes or until edges turn slightly brown. Remove to wire racks to cool. In a microwave safe bowl, melt shortening and the remaining white chocolate or an equal amount of semi-sweet chocolate in microwave at 70 percent of power. Stir until smooth. Dip half of each cookie into the chocolate coating, then sprinkle with coarse sugar and/or edible glitter. Put on waxed paper until set. Store in an airtight container.



EASY MINTY BROWNIES

This recipe is so easy you don't even really need a recipe, but here it is anyway

1 box brownie mix (or your own favorite recipe)

1 bag mint chocolate chips, such as Andes

Bake brownies according to package directions or follow your own recipe. Be sure not to over-bake them. As soon as they're done take the pan out of the oven and scatter chips as evenly as you can over the top. Return to oven for about a minute, then take it out and swirl the melted chips around with a knife until they don't look like chips any more. Once cool, cut into serving pieces. If you're a chocolate mint lover, immediately hide them from yourself so there are some left for everybody else.

Thought for the Week: If you're getting more stressed and letting it show as Christmas gets closer, keep in mind that kindness and smiles are the hardest gifts to give away. They keep coming back. Besides making you feel better, smiles erase the wrinkles that frowns cause. And remember the Reason for the Season. As long as you give Him and His Father the gift of love, He'll be happy. He told us so. And the gift of love fits all sizes and costs nothing.

(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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