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* Peshtigo Boys Win Home Invite; Marinette Girls Finish Second

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THE CITY REBORN FROM THE ASHES OF AMERICA'S MOST DISASTROUS FOREST FIRE
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Country Cousin

Arbor...

Hi Folks!

Just when it looks like Winter is over, it blows back in. But hopefully we’re done with the snow for this year. Green grass and flowers will show up some day. Maybe before July.

Anyway, Arbor Day is coming up on Friday, April 25, and we’re all encouraged to plant a tree or three. We here in TIMESLand should celebrate Arbor Day with enthusiasm. Trees made this area what it is today, and remain perhaps the most important element of our lifestyle and our economy.

Our forests provide unmatched recreational opportunities and hundreds of jobs. They provide raw materials for many of our factories. They are a renewable resource just as much as corn or any other growing plant.

Individual trees provide shade in yards and along city streets, and in orchards they supply fruit or nuts for home consumption and the market place.

Trees are a wonderful invention that God can be justly proud of.

The first Arbor Day took place on April 10, 1872 in Nebraska. It was the brainchild of Julius Sterling Morton (1832-1902), a Nebraska journalist and politician who came originally from Michigan. Throughout his long and productive career, Morton worked to improve agricultural techniques in his adopted state and throughout the United States when he served as President Grover Cleveland’s Secretary of Agriculture. But his most important legacy is Arbor Day.

Morton felt that Nebraska’s landscape and economy would benefit from the wide-scale planting of trees. Of course, coming from Michigan he knew all about trees, and apparently at that time Nebraska didn’t have many.

Morton set an example by planting orchards, shade trees and wind breaks on his own farm. He urged his neighbors to do the same. After he became a member of Nebraska’s State Board of Agriculture, Morton proposed that a special day be set aside dedicated to tree planting and increasing awareness of the importance of trees. Arbor Day was declared, and more than one million trees were planted that day. “Arbor” means “tree” in Latin. Nebraska made Arbor Day an annual legal holiday in 1885, using April 22nd to coincide with Morton’s birthday.

Today all 50 states celebrate Arbor Day. In 1970, President Richard Nixon proclaimed the last Friday in April as National Arbor Day.

Arbor Day is also now celebrated in other countries including Australia. Variations are celebrated as ‘Greening Week’ of Japan, ‘The New Year’s Days of Trees’ in Israel, ‘The Tree-loving Week’ of Korea, ‘The Reforestation Week’ of Yugoslavia, ‘The Students Afforestation Day’ of Iceland and ‘The National Festival of Tree Planting’ in India. Julius Sterling Morton would be proud. Sometimes one good idea can make a real difference.

MARINETTE COUNTY TREES

Marinette County doesn’t wait for Arbor Day to plant trees. Tree planting is a regular part of the care and maintenance of the 230,000 acres of Marinette County Forest. Forest Administrator Pete Vilas recently did some research for Bill Walker in honor of his retirement from Marinette County Board, after spending many, many years as chairman of the Forestry, Parks, and Recreation committee. At Walker’s last meeting on Friday, April 11, Vilas informed him that 6,327,016 trees had been planted in the Marinette County Forest during his 32 years as a County Supervisor. He said if planted six feet apart, those trees would stretch 7,189 miles. That’s nearly one third of the distance around the world at the equator. Probably all the way around it here at the meridian line that passes halfway between the Equator and the North Pole.

The Marinette County Forest alone earns a profit of over $2 million a year that goes into the county’s coffers to help keep property taxes down. That isn’t counting the jobs and earnings of the private forests and Christmas tree plantations that abound here.

Incidentally, Wisconsin’s official state tree is the Sugar Maple. Michigan’s official tree is the Eastern White Pine. Both are wonderful trees, and both have contributed mightily to this entire area’s economy and the lifestyle we enjoy.

So plant a tree. Or plant a bunch of trees. And keep eating maple syrup and using paper, because the trees here are growing faster than they are being harvested!

ON THE SOAP BOX

NO PIPELINE!


Hopes for a boost to our nation’s struggling economy and a solution for some of our energy problems were dashed on the eve of Good Friday, when President Obama once again delayed approval of the Keystone Pipeline project.

That might be good news for the Democrats who will benefit from campaign contributions from billionaire Tom Steyer, who has promised $10 million this fall for those who help quash the pipeline. It’s bad news for everyone else.

Studies have shown the pipeline poses no ecological threat. Prompt approval is badly needed for several reasons, among them the possibility that the oil we should have coming from Canada could go to the west coast and eventually to China if the political foolishness (make that evil) continues in Washington.

According to Forbes Magazine and the Washington Post, “...even some Democrats are calling Obama a coward.” Sen. Mary Landrieu of Louisiana, chair of the Senate Energy and Natural Resources Committee, called the delay “irresponsible, unnecessary and unacceptable.” Other Democrat Senators joined in the criticisms.

Wonder how the “green” people who are fighting the pipeline (and every other type of energy project) will feel when their homes are cold next winter for lack of fuel, their cars are parked due to high gas prices, and they can’t even watch television because electricity is rationed?

We’re being warned that is coming. Power companies don’t dare risk investing in new facilities for fear new EPA regulations will come out making them illegal or impossible to operate.

Even some spokespeople of liberal persuasions are warning that the United States is rapidly heading toward status as a third world country as our power sources age and dwindle.

When will those fools in Washington wake up???

PROPANE SHORTAGE

Marinette County had its share of problems with the propane shortage during the frigid days of January and February, and so did Oconto County. There were reports that Oconto County had lots of people either without propane or being charged exorbitant prices by dealers who were not honoring their contracts and were charging $7 to $8 per gallon. Story was that some customers complained to the state, and the next day the price was down to $3.30 per gallon. That’s bad enough. Contact price for Yours Truly at that time was $1.89 per gallon. Now it’s $2.29, which is bad enough.

We need to thank Gov. Scott Walker and legislators in Madison who took prompt steps to alleviate the problem, and Congressman Reed Ribble, who helped introduce legislation to make it easier to bring propane to Wisconsin and make it more affordable for families. That legislation passed the House on a strong bipartisan vote.

We need affordable energy, both propane and petroleum. It’s no fun being cold, and it’s no fun being broke. Many of us here in TIMESland faced both problems during the winter that appears to be finally ending.

PET DUCK ATTACK

Every duck I’ve ever met was a peace loving fowl, as opposed to geese, who are known to be frequently vicious. But apparently there are exceptions to every rule.

A woman who was visiting her mother in Oregon is reportedly suing her neighbor, for pain, suffering and other damages for injuries she says were inflicted when a pet duck ambushed her for no apparent reason. She wants $275,000, because, the suit claims, the bird’s owner failed to maintain control of her pet or “to warn or otherwise inform neighbors of her duck’s dangerous propensity in attacking individuals.”

Maybe the bird just wanted to be friendly and the woman panicked? That’s been known to happen.

The story is that when the “victim” attempted to run away from the agitated duck she fell to the ground, breaking her wrist and spraining an elbow and shoulder. Happened back in May of 2012, but the suit was just filed in Oregon State Court last Friday.

Report says the duck’s owner had it killed after the incident. Wonder if it was good eating?

WISE CHOICE

A young friend says she was filling out a job application recently. Where it asks, “In case of emergency, notify...” she answered: “a doctor.”

COOKIN’ TIME

Can’t work in the garden right now, so might as well cook. Get some dishes made ahead to stock the freezer for when the busy days outdoors start, if indeed that ever happens this year.

CHICKEN TENDERS WITH LEMON-PARMESAN HERB SAUCE

Recipe makes two generous servings. Cook it on the grill if you want to. If you do, brush the tenders with olive oil before putting them on the grill.

1 cup coarsely chopped fresh Italian parsley

1/4 cup coarsely chopped fresh dill

1 tablespoon coarsely chopped fresh mint

1/4 cup chicken broth

3 tablespoons grated Parmesan cheese

2 tablespoons lemon juice

4 teaspoons extra-virgin olive oil, divided

1/4 teaspoon grated lemon peel

1/4 teaspoon lemon pepper

12 ounces chicken tenders or boneless skinless chicken

breast halves, cut lengthwise into 1/2 inch strips

Salt and pepper

Combine parsley, dill and mint in blender. Add broth, cheese, lemon juice, 2 teaspoons of the olive oil, lemon peel and 1/4 teaspoon lemon pepper; blend until smooth. (Sauce will thicken slightly upon standing. You don’t cook it.)

2. Sprinkle chicken with a couple dashes of salt and pepper. Heat remaining 2 teaspoons olive oil in large nonstick skillet over medium-high heat until hot. Add chicken, cook 5 to 7 minutes or until lightly browned and no longer pink in center, turning occasionally. Serve chicken with sauce. Sauce is also good tossed with some hot buttered cooked linguini or spaghetti. Not saying to put it all in, just add by the tablespoon until it looks good to you. With this as with the chicken, you really should serve buttered broccoli or green beans, and dress up the plate with a few cherry tomatoes.

PULLED PORK PRETZELS

This filling is also great served in regular buns or better yet, Kaiser rolls. Make a double batch of the filling now while the weather is chill and rainy, and have it ready for summer picnics, or those days when you come in from working in the garden and are too tired to cook.

Beer-braised pork shoulder filling:

2 pounds boneless pork shoulder (Boston butt)

2 teaspoons salt, plus more

Freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, thinly sliced

2 12-ounce cans light or dark beer

Buns and assembly:

1 cup milk

1 1/4-ounce envelope active dry yeast (about 2 1/2

teaspoons )

1 tablespoon light brown sugar

3 cups all-purpose flour

2 teaspoons kosher salt

1 teaspoon baking powder

1/4 cup butter, room temperature

Nonstick cooking oil spray

3 tablespoons baking soda

1 large egg, beaten to blend

Flaky sea salt (such as Maldon)

Dijon mustard, pickles, and cold beer (for serving)

Beer-braised pork shoulder filling: Preheat oven to 325 degrees. Season pork with pepper and 2 teaspoons salt. Heat oil in a medium Dutch oven or other heavy pot over medium high heat and cook pork until golden brown on all sides, 8 to 10 minutes. Stir in onion to coat, then add beer and bring to a simmer. Cover and cook in oven until pork is falling apart, 2 1/23 hours. Let cool slightly. Shred pork with 2 forks, mixing with braising liquid and onion; season with salt and pepper.

Buns and assembly: Preheat oven to 425 degrees. Gently warm milk in a small saucepan over medium heat until warm (do not let it get hot). Transfer to the bowl of a stand mixer and whisk in yeast and brown sugar. Let sit until yeast starts to foam, about 5 minutes. Add flour, salt, baking powder, and butter and knead with dough hook until dough is smooth and elastic, about 5 minutes. (Dough should not be sticky or tacky.) Lightly coat a medium bowl with nonstick spray and transfer dough to bowl. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in size, 1 1/22 hours. Alternatively, cover dough and chill overnight. Divide dough into 10 pieces. Using the palm of your hand, gently roll pieces on an unfloured surface into balls. Loosely cover with plastic wrap and let stand 10 minutes. Using the palm of your hand, flatten each ball into 3-inch rounds. Place 2 tablespoons of pork filling in the center of each round. Bring up edges and pinch together to create a parcel. Gently roll buns, seam side down, to close. Bring 2 quarts salted water to a boil and add baking soda. Line a rimmed baking sheet with parchment paper and spray with nonstick spray. Working in batches, boil buns 2 minutes. They will puff up and float, so don’t crowd the pot. Using a slotted spoon, transfer to prepared baking sheet, spacing about 1 1/2” apart. Brush buns with egg and sprinkle with sea salt. Bake, rotating halfway through, until golden brown, 2025 minutes. Serve immediately with mustard, pickles, and beer.

STUFFED APPLE BREAD

Not exactly diet fare, but this version is delicious, and far, far better carb-wise than its sugared counterpart. For lower sugar and carb count, leave the raisins out. If you’re not concerned about sugars, try substituting real brown sugar for the Splenda version.

1 stick unsalted butter

1/2 cup SPLENDA Brown Sugar Blend

2 large eggs, lightly beaten

1 cup applesauce

1/2 teaspoon orange extract

1/2 teaspoon vanilla extract

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 cup raisins

1/2 cup walnuts or pecans

8 ounces cream cheese, room temperature

1 teaspoon SPLENDA Brown Sugar Blend

1 teaspoon flour

1 teaspoon orange extract

Preheat oven to 350 degrees. Spray a 4”x8” loaf pan with nonstick cooking spray. Set aside. Blend butter and SPLENDA Brown Sugar Blend until smooth then stir in the eggs, applesauce, orange and vanilla extracts. Set aside. Combine flour, baking powder, baking soda, salt, cinnamon and allspice. Add the flour mixture to the butter mixture and blend until smooth. Stir in raisins and nuts. Set aside. Blend together the cream cheese, SPLENDA Brown Sugar Blend, flour and orange extract. Add half of the bread batter into the prepared pan and spoon the cream cheese mixture on top. Cover with the remaining bread batter. Bake 60 minutes or until toothpick inserted comes out clean. With raisins, a 1” thick slice, one eighth of the loaf, contains 520 calories, 28 grams fat, 57 grams carbs and 9 grams protein.

Thought for the week: Dear Lord, please protect the good people in South Sudan from the horrors there. Many of the murders are being perpetrated in Your name, or in the name of Allah, who some claim to believe is You. The innocent people there have suffered so much already, for so many years! Please protect Rev. Lillian Klepp and her family and others who gave up everything they had here to go to Africa and do good works while spreading Your word. Please, please, bless and keep them and the children they are caring for. Amen.

(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.)

COUNTRY COUSIN


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