Country Cousin Thankful...
Hi Folks!
Thanksgiving is all but here. Deer hunters may not appreciate it, but surely this year we should be thankful for the mild weather that’s allowing us to save many dollars on heating bills.
And there are fringe benefits. The pervading dampness of recent days is good for the complexion if nothing else.
Putting up Christmas decorations in balmy 50-degree weather can be downright enjoyable, if a bit confusing.
Let’s see. Are we doing Christmas here or Halloween? Maybe it’s the Fourth of July!
THANKFUL
Speaking of Thanksgiving, those early Pilgrim settlers did not really have much to be thankful for, but they gave thanks for what they did have.
First, those who ate at that first Thanksgiving feast had good reason to be thankful that they were still alive. More than half their company had perished during that first harsh and hungry winter in the New World.
Second, they could be thankful for the Indian friends who had helped them survive the winter and began teaching them some of the tricks they would need to survive in a wild and somewhat harsh land. Remember, those people had come mainly from cities in England and Holland, and mostly they were not really familiar with tilling the soil or hunting for meat. Too bad the friendship between the newcomers and the hospitable Native Americans who met them at the boat did not last. Wonder what our society would be like today if it had?
Third, though they were not free from famine and there was another hard winter coming on, there was food on the table and they were better off than they had been a year earlier.
Fourth, they were enjoying the religious freedom they had come to this new, untamed land to find. They had abandoned homes, families and perhaps fortunes for the right to worship as they saw fit, and that dream had become a fact. That sort of freedom was very new in the world at the time.
LOSING IT?
We of this generation have perhaps more cause to be concerned about loss of the freedoms those Pilgrims celebrated than anyone has had for the last 200 years, but we certainly aren’t the first to worry about it.
Here’s what some of our early patriots had to say:
“I think we have more machinery of government than is necessary, too many parasites living on the labor of the industrious.” –Thomas Jefferson
“If ye love wealth greater than liberty, the tranquility of servitude greater than the animating contest for freedom, go home from us in peace. We seek not your counsel, nor your arms. Crouch down and lick the hand that feeds you; and posterity forget that ye were our countrymen.” –Samuel Adams
“The powers delegated by the proposed Constitution to the federal government are few and defined.” –James Madison
“It cannot be emphasized too strongly or too often that this great nation was founded, not by religionists, but by Christians; not on religions, but on the gospel of Jesus Christ. For this very reason peoples of other faiths have been afforded asylum, prosperity, and freedom of worship.” –Patrick Henry
“A general dissolution of principles and manners will more surely overthrow the liberties of America than the whole force of the common enemy. While the people are virtuous they cannot be subdued; but when once they lose their virtue then will be ready to surrender their liberties to the first external or internal invader.” –Samuel Adams
“It would be a sad thing if the religious and moral convictions upon which the American experiment was founded could now somehow be considered a danger to free society.” –Pope John Paul II
Think about some of the laws being proposed today that would force us to pay for abortions, and punish us for condemning lifestyles we find sinful. Hang your head in sorrow when you realize our children are being educated in schools that are not even allowed to use the word “Christmas” in reference to their “winter” programs and celebrations!
The patriots of the past issued warnings we should be heeding today. The late, great Winston Churchill, on the eve of Britain´s entry into World War II, declared, “If you will not fight for right when you can easily win without bloodshed; if you will not fight when your victory will be sure and not too costly; you may come to the moment when you will have to fight with all odds against you and only a precarious chance of survival. There may be even a worse fate. You may have to fight when there is no hope of victory, because it is better to perish than to live as slaves.´´
Samuel Adams, after signing the Declaration of Independence, declared: “We have this day restored the Sovereign to whom alone men ought to be obedient.”
Will it be our generation that must say, “We have in this century turned our nation away from the Sovereign to whom alone men ought to be obedient?”
TEA TIME
If you’re concerned about those things, you might want to attend a Tea Party. There’s going to be one in Marinette - at the Theater on the Bay on the UW-Marinette campus from 1 to 3 p.m. Saturday, Dec. 5. Don’t have much information on it, except that State Rep. Jeff Mursau of Crivitz (Republican) brought a poster announcing it to the Town of Middle Inlet board meeting earlier this month, and there are a few posters scattered around the county. There was also a Letter to the Editor inviting anyone concerned about constitutional freedoms slipping away to come to the party.
Don’t drink tea myself, but will probably be there.
OUT OF SEASON
Normally wood ticks are all gone by mid-July here in TiMESland, but this year, right up to the present, they seem to still be out and about. The family dog (and his friends the cats) have had an occasional tick right on through the summer and fall.
Found one on the dog just last week, and it wasn’t an old resident, either. The late season crawly vampire we found was a Deer Tick, and they’re even worse than regular wood ticks.
Deer ticks are small and hard to find and have a reputation as disease carriers. So if you or your pet venture into the deep woods - or the tall grass - do check for ticks. Just because summer’s over doesn’t mean that bug season is. That will probably stick around as long as the moderate weather lasts.
DIET TIME
The six weeks between Thanksgiving and New Year’s Day can be extremely hazardous to the waistline (not to mention hips and other body parts.) To minimize damage, cook up a large batch or two of Diet Soup to have on hand for weight control between holiday feasting times. Or go on the regular full diet for a week right now, and have some wiggle room for holiday feasting.
Here is the original cabbage soup diet, or one of them:
2 green peppers
1 to 2 cans of tomatoes (or large can V-8 juice)
1 bunch celery
1 large head cabbage
1 package Lipton onion soup mix
1 large can beef or chicken broth
1 bunch celery
2 pounds carrots
2 cans green beans
6 large green onions
Cut veggies except the green onions into small and medium pieces and cover with water. Boil fast for 10 minutes, turn heat down to simmer and cook until the veggies are tender. Add the sliced green onions for about the final 10 minutes of cooking. The soup can be eaten any time you are hungry, as much as you want. Fill a thermos in the morning if you will be away for the day. For this, be sure the soup is very, very hot so it doesn’t spoil.
Throughout the diet have no bread, alcohol, or sugar of any kind. No carbonated drinks, even diet ones. Drink only water, black and unsweetened coffee, tea, fruit juices, cranberry juice and skim milk. No fried foods. You can substitute fish on one of the beef or chicken days. No skin on chicken. Have at least one bowl of soup before every meal.
On Day 1, eat soup and any fruits you want except bananas. Day 2, soup and any vegetables except potatoes, but at night have a big baked potato, with butter. Day 3, all the soup, fruits and veggies you want but no bananas or potatoes. Day 4, Soup plus as many as 3 bananas and skim milk. Drink as many glasses of water as you can. Your body needs the nutrients in the bananas and skim milk to lessen cravings for sweets.
On Day 5 have soup at least once plus 10 to 20 ounces of beef and up to six fresh tomatoes. Drink 6 to 8 ounces water to wash away uric acid. Day 6 is feast day. Have as much as you want of you want of beef and veggies except potatoes. Eat soup at least once. Day 7, Brown rice, unsweetened fruit juice, and veggies plus soup at least once.
You’re supposed to lose 10 or more pounds in one week. If you’ve lost 20 pounds, wait at least two full days before starting the diet again. Repeat as many times as needed but do stop before you disappear.
DIET SOUP
This one is slightly different than the original recipe, but not a lot, and works just as well, maybe better, since it has fewer carbs.
1 medium head cabbage, chopped
1 onion, chopped
1 large green pepper, diced
3 or 4 stalks celery, chopped
1 can V-8 juice
16 ounces frozen cut green beans
1 package dry onion soup mix
3 cups water
Dash or two cayenne pepper or Louisiana hot sauce
Black pepper to taste
Combine water, juice, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer about half an hour, or until the vegetables are tender. If you add ground beef, drain off the fat, but add some of the soup to the pan you cooked it in to get the good brown pan drippings. If you want more of a green flavor, add some chopped spinach eight minutes before you turn off the burner. On a low carb diet eat as much soup as you want, even if you’ve made it with meat. If you’re not dieting, add some sliced carrots, potatoes, or even rice. It’s very good, and highly nutritious, a great antidote for the junk foods most of us eat most of the time. Do take one or two fish oil capsules daily, whether you’re on the diet or not. They’re good for cholesterol and blood pressure control, and are said to soothe the adrenal glands, which can make you hungry and out of sorts if they’re not happy.
ANTIDOTE VS ANECDOTE
Speaking of antidotes, heard a comedian recently tell of the time a friend accidentally ingested a bottle of poison. The comedian called the poison control center and was told to administer anecdotes to his friend until the rescue squad arrived.
Well, he did. The friend died anyway, but he died laughing.
COOKIN’ TIME
There’s still time to make these attractive and refreshing little cranberry treats for Thanksgiving, or serve them with a leftover turkey meal. Cut carbs by using diet gelatin dessert mix and unsweetened pineapple.
CRANBERRY CUPS
1 can crushed pineapple, 20 ounces, in its own juice
2 regular size packages cranberry flavored gelatin dessert
mix
1 can whole berry cranberry sauce (16 ounces)
2/3 cup walnut pieces
1 apple, diced
Drain the pineapple and save the juice. To the juice add enough water to make 2 1/2 cups, Put this into a saucepan and bring to a boil. Put the gelatin dessert mixes into a large dry bowl and pour the hot water/juice mixture over it. Stir for two minutes, or until the gelatin mix is completely dissolved. Stir in the pineapple, cranberry sauce, nuts and apple. Spook into 24 paper lined muffin sups and chill until firm, about three hours. Remove liners before serving. You could nestle the colorful cups on a nest of thawed whipped topping.
This savory “Gobbler” cobbler is yet another great way to enjoy leftover turkey. Serve this cobbler with cranberry sauce on the side and a tossed green salad or fresh sliced tomatoes, if desired. If you’re short on time, top the filling with your favorite homemade or refrigerated biscuits just before baking.
TURKEY POT PIE
Filling:
4 tablespoons butter
2 ribs celery, sliced
1 large onion, diced
6 tablespoons flour
1 cup chicken broth
1 cup leftover or canned turkey gravy, or another cup of chicken broth
1 cup milk
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon poultry seasoning
2 cups frozen mixed vegetables, thawed
3 cups diced leftover cooked turkey
Topping:
1 large egg
1/2 cup milk
4 tablespoons melted butter
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 tablespoon granulated sugar, optional
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon dried parsley flakes
In a large saucepan heat 4 tablespoons butter over medium-low heat until frothy. Add celery and onion and cook until tender. Add 6 tablespoons flour, stirring until well blended and bubbly but not browned. Add chicken broth, milk and turkey gravy; continue cooking, stirring, until thickened and bubbly. Add seasonings, thawed vegetables, and turkey and heat through. Pour into a buttered 9-inch square pan or 2-quart baking dish. Heat oven to 400 degrees and put the casserole in it while you make the topping.
Topping:
In a large bowl, mix the flour, cornmeal, baking powder, salt, pepper and parsley. In another bowl beat the egg with the milk and melted butter. Stir this into the dry ingredients. Take the casserole back out of the oven and drop spoonfuls of the dough all over the hot filling. Return to oven and bake for 30 to 35 minutes, or until topping is browned and filling is bubbly. This is good with cranberry sauce or fruit salad on the side. Serves 4 to 6.
Thought for the week: Lord, at this season we thank you that our family is alive and well, and many of us are together. We are glad to live under Your care in this land of milk and honey that You have provided for us, and that we have roofs over our heads and shoes on our feet. Thank You for all the blessings Your bounty has provided, and forgive us for our arrogance in sometimes thinking we deserve all this. Amen.
COUNTRY COUSIN
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