Country Cousin 7/27/22

Issue Date: July 27, 2022

Shirley Prudhomme

BEWARE THE WILD PARSNIP!

We've had a little much-needed rain, and the horrendous heat of last week has eased up, giving us some glorious summer days cool enough to enjoy playing outdoors. Life in TIMESLand is grand again!

GOOD THINGS AND BAD

?Marinette County in summer is a wonderful, wonderful experience, especially on a pine-fringed lake shore or riverbank, with water sparkling on one side and the heady scent of sun-warmed pine wafting on the other.?Sometimes it works like that, probably most times, but life in the northwoods is not really Heaven, so there are downsides too.?Did you know there are web sites that predict mosquito activity levels, mold levels and pollen counts? For mid-Marinette County the plant pollen count is expected to be moderate over the coming weekend, but those with mold allergies might want to stay indoors with keep the air cleaners turned on and the anti-allergy meds at hand. ?Mosquitoes haven't been bad lately, but they're supposed to get busier and hungrier this weekend.

Anyone who has been on a Marinette County trout stream will probably understand my contention that three hands are necessary for trout fishing. Two to manage the pole and the third to swat mosquitoes. Wonder if the little flying vampires go to sleep near trout streams during the day, and when passing fishermen wake them up, they get really, really mad!

PESTS AND PESTILENCES

Am delighted to report that our majestic ancient white oak tree has grown new leaves after being almost totally striped by gypsy moth caterpillars about a month ago. Prayers must have helped. Its greenery is not as lush as the original batch of leaves, but they are there, providing welcome shade for us and nourishment for the tree.

Thanks to all of you who helped pray for survival of that tree. It may be wrong to pray for a tree but I don't think so. We are told that God cares for every sparrow that falls from its nest, so surely He also cares for the trees that hold those nests. After all, He made the trees too. Just wish He hadn't made those caterpillars so greedy that they destroy the trees that would provide nourishment for their next generations. Guess that's why they move on.

Now, if the greedy little caterpillars will leave these leaves alone our tree may add another year to its century or so of growth. Am planning to keep debris cleared away as the experts say this may help destroy the eggs that the gypsy moths themselves are now busy depositing everywhere. Also am looking into spraying options.

Our trees are almost certainly not the only ones hit by Gypsy Moths this year, and in Wausaukee and elsewhere beetles are devouring leaves on Box Elder trees that the Village planted.

Bugs and beetles aren't the only problems Nature is throwing at us. Maybe this is the year for pestilences. We love wildlife, but a particularly nasty invasive plant - the wild parsnip - is invading TIMESLand.

Wausaukee Public Works Director Dennis Whitton Jr. informed his board last week that wild parsnip was found growing in a ditch along County C and elsewhere in the village. He described it as an invasive plant that can spread very fast, and said if you come in contact with it results can be worse than poison ivy. He had contacted the DNR and was told they are contacting a group that will come in and remove all the plants so it does not spread more. Whitton had also sprayed several areas.

The subject of wild parsnips also came up at the Marinette County Board meeting on Tuesday, July 26 in connection with the County Forest 15-year Comprehensive Land Use Plan.

County Forest Administrator Pete Villas said the wild parsnip is a yellow-flowered weed seen growing on roadsides. It grows three to four feet high, and looks like a wild dill plant with yellow flowers that people sometimes pick to create wild flower bouquets. They're usually sorry they did.

Contact with wild parsnips can cause blisters similar to burn blisters. You can legally cut it, and it should be destroyed, but don't touch it. Never, ever, walk through a stand of wild parsnip wearing shorts if you can possibly avoid it.

"Stay away from anything belly high that looks like a wild dill plant," he advised. He said the State DNR is also actively involved in trying to contain this wicked plant.

According to Google, touching sap from the wild parsnip plant - combined with exposure to sunlight - can cause a burn-like skin reaction. Within a day after exposure, the skin turns red and might develop painful blisters. While mild reactions might go unnoticed, a severe reaction can cause skin discoloration for months or years.

The Healthline site says if your skin has come in contact with sap from a wild parsnip, immediately cover the affected area and shield your skin from sunlight to prevent a reaction.

Once inside and out of the sun, wash the contact area with mild soap and warm water. Even after washing, the area might be sensitive for about 8 hours and must be kept out of the sun and away from UV light for that period. It's UV light that sets off the burn reaction.

Some people get mild or no symptoms. Others have a far more painful reaction.

Symptoms start with an intense local burning sensation, followed by a red rash. Over the next couple of days, the rash may get worse, sometimes with severe blistering.

After about 3 days, the symptoms start to get better. Eventually, like after a bad sunburn, the burned skin cells die and flake off.

As symptoms improve, the rash may appear lighter or darker. Discoloration and sensitivity to sunlight in the affected areas can remain for up to 2 years.

The Healthline site says wild parsnip grows in Alabama, Georgia, Florida, Hawaii, and Mississippi. So what's it doing here?

ON THE SOAP BOX

CHECK IS IN THE MAIL?

The economy is bad, prices of just about everything keep going up, store shelves are often empty of things we need, and many of us are having trouble making ends meet, especially people trying to live on their Social Security checks.

It's bad, but things were even scarier a decade ago, until Congress passed a budget bill that for better or worse raised the national debt ceiling and allowed Social Security checks to go out on schedule. There had been a real danger that there would be no Social Security checks, and that could have meant a lot of hungry retirees.

Now, if those folks in Washington had gotten serious about cutting expenses back then instead of figuring out ways to wring more money out of taxpayers, we'd all be better off today. No matter where the taxes supposedly come from, in the long run we all pay except those who have no pensions or savings and don't work at all. And actually, they pay too, in the form of sales taxes for things they buy with the money we worked for.

As to the politicians, let's be sure from now on they're spending our money on things we really want!

The COVID "grants" and rules bureaucrats set for using it are great examples of the way things should not be done in a society where we rightly expect to benefit from the fruits of our own labors!?TEST VOTING MACHINES

Anyone who still has concerns over the decision to put Dominion voting machines in every polling place in Marinette County may be able to put their fears at rest before the primary elections on Tuesday, Aug. 9.

Prior to every election the voting machines need to be publicly tested, and anyone interested can observe. Anyone who wants to learn more about the equipment should contact their municipal clerk or go to municipal listings, https://www.marinettecounty.com/municipalities/ to find out when and where the public testing for your polling place will be held. But you need to do it soon, or it will be too late for this round of testing.

KITCHEN FIRST AID

Kids and camping trips almost always equal situations that require some sort of first aid, and because of Murphy"s darn laws, usually when a treatment is needed is when you find out someone left the cap off the tube of antiseptic ointment and then sat on it.

So get in the habit of packing along some honey, in a very tightly closed container to keep the ants out. Honey has powerful antibacterial properties. A study in the Archives of Surgery found that honey is capable of destroying almost all strains of the most common wound-infecting bacteria, so go ahead and dab it on. And then avoid ant hills for a while.

This next tip is not for serious injuries like cut veins or arteries, but for those little nicks and cuts that just don't seem to stop bleeding.

Run cold water over the wound to clean it, using soap if possible, especially if you were handling meat, or if your kid is dirty, which is a normal consequence of being a kid. Then sprinkle on pepper on the bleeding cut or scrape and apply pressure. In a short time the bleeding should stop. Medical investigators say black pepper not only tastes good, it has analgesic, antibacterial, and antiseptic properties. They say not to worry, it won't sting.?You might have some explaining to do, though, if someone sees you seasoning the kids.

COOKIN' TIME

Lovely summer, when it's too hot to cook indoors, and too beautiful to be indoors anyway, and all sorts of goodies are yours for the making .?CUCUMBER TOMATO SALAD

3 large cucumbers, peeled and cut into about �-inch thick slices

4 large ripe tomatoes, cut into wedges or bite size pieces

1 small sweet onion, sliced into thin strips

1/2 cup white vinegar

1/3 cup water

1/2 cup extra virgin olive oil

3 tablespoons granulated sugar

1 tablespoon salt

2 teaspoons freshly ground black pepper

3 fresh basil leaves, minced

Put vinegar, water, olive oil, sugar, salt and pepper in a large jar with a lid, and shake well. Put sliced cucumbers, tomato wedges and sliced sweet onion in a large bowl. Add the minced basil, and then pour on the marinade. Stir well, cover and put in the fridge to chill for at least an hour. Keeps up to five days. Do not freeze.

SALMON HOBO PACKS

Looking for a change from burgers and brats? Try this wonderful packet meal. Works if cooked in the oven, too, but it isn't as much fun. In a fancy seafood restaurant, the packets would be wrapped in parchment rather than foil, and then would be opened with a ceremonious flair at the table by the waiter, white towel over his arm and all. Yes, it is that good! And the packets can be made with our Lake Michigan trout, salmon and Coho as well as with the boughten fish fillets or steaks, or if you were lucky enough to get some big ones, fillets from Rainbows or German Browns. If you prefer, substitute purchased Hosin Sauce for the molasses, brown sugar and soy sauce in the recipe. The recipe makes enough glaze for another meal, so put about half the batch into a separate container before you start brushing the glaze on the fish. Do not to dip the brush into the glaze you have reserved once it has touched the fish. Throw some baking potatoes on the grill before you start preparing the fish and you will end up with a complete meal fit for royalty. (But why royalty should eat any better than the rest of us, I'll never know!) Recipe makes four packets of one serving each, for four hungry people.

1 pound skinless salmon fillets, about 1-inch thick

Salt and freshly ground pepper

1/4 cup light-colored molasses

1 tablespoon packed brown sugar

1 tablespoon soy sauce

12 ounces tender young fresh green beans, (called haricot?verts in that fancy restaurant), ends trimmed

2 small yellow summer squash, halved lengthwise and cut?into 1/2-inch slices (or use zucchini)

2 tablespoons coarse grain mustard

2 tablespoons snipped fresh parsley, optional

2 teaspoons finely shredded lemon peel, optional

1/2 teaspoon lemon pepper (or salt)

1/4 teaspoon freshly ground pepper, optional

4 tablespoons butter, cut into four pats

Sprinkle salmon lightly with salt and pepper and set aside. For glaze, in a small saucepan stir together molasses, brown sugar, and soy sauce; heat just until sugar is dissolved, stirring occasionally. As soon as this cools, set aside about half in a separate container. Then brush some glaze on the fish and put the fish back into the fridge while you prepare the vegetables. Ideally, preparing the vegetables will have started with picking them, as they are especially marvelous if brought straight from the garden to the cooking fire. Once the veggies are properly washed, snipped and sliced, tear off four 36x18-inch sheets of heavy foil; fold in half to make 18-inch squares. In a bowl combine beans and squash; toss with mustard, salt and pepper. Divide evenly among foil sheets, placing vegetable mixture in the center. Put a butter pat on top. Cut the salmon into four pieces, brush again with glaze and grill directly over medium coals for two to three minutes; turn, brush with more molasses mixture and grill for two or so more minutes. You don't want the fish done, just brown on the outside. Remove fish from grill and place a portion on each of the foil packages. Spoon on any remaining glaze. Combine parsley, lemon peel, and the 1/4 teaspoon pepper; sprinkle on the salmon. Bring up two opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose, leaving space for the packet to expand as the steam builds. Grill foil packets directly over medium coals for 20 minutes. Cool slightly before serving, or open packets very carefully to prevent steam burns. You could be fancy and transfer the salmon and vegetables from packets to dinner plates, or you could consume this wonderful hobo meal directly from the foil it came in, with a paper plate under it to keep the juices off your lap.

STRAWBERRY RHUBARB CAKE

You need to turn on the oven for this, but it's worth it! Got this recipe originally from the Robert Jasch family. In this most simple recipe you simply scatter everything in the pan in the order listed, starting with the rhubarb. You also can substitute pitted pie cherries for the rhubarb, and use cherry jello if you like.

4 cups rhubarb, cut into 1" pieces

1 package strawberry flavored gelatin dessert mix

1/2 cup sugar

1 package yellow cake mix

1 cup water

Spray a 9"x13" pan generously with non-fat cooking spray, preferably butter flavored, and put the rhubarb (or cherries) in it. Sprinkle the dry gelatin dessert mix over it as evenly as possible. Sprinkle the half cup sugar over that. Then sprinkle over this the dry cake mix, just as it comes from the box. Pour the water over everything, again as evenly as possible, and dampening as much of the dry cake mix as you can. Cover with foil and bake at 350 degrees for about 30 minutes. Good warm, cold, plain or with whipped cream or vanilla ice cream. Enjoy!

SUNNY YOGURT SHAKE?

This refreshing summer drink has is strongly reminiscent of an orange Dreamsickle. Make the ice cubes thin ones unless you"re sure your blender can handle the heavy duty variety. ?1 cup milk?8 ounces yogurt, plain or 8 ounces vanilla?6 ounces frozen orange juice concentrate?1/4 teaspoon vanilla?2 cups of very thin ice cubes?Put the milk, yogurt and orange juice concentrate into a blender or food processor and spin until well mixed. This won"t take more than a few seconds. Then, with the blender running, gradually add ice cubes through the feed cap and process until smooth. Serve immediately. Want to turn this into a delicious adult beverage? Add some Grand Mariner, Galliano or other orange flavored liqueur, and a shot or so of white Creme de Cocoa.?

The Country Cousin? Thought For the Week: If you want your memory to live forever, never pass up an opportunity to do a good deed. As Albert Pike once said, "What we have done for ourselves alone dies with us; what we have done for others and the world remains and is immortal." Albert Pike, who lived nearly 100 years and died in 1891, was an American author, poet, orator, editor, lawyer, jurist and Confederate general who served as an associate justice of the Arkansas Supreme Court in exile from 1864 to 1865.

(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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