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

Issue Date: June 27, 2019

This Monsoon Season just won't quit. Weather forecasters are predicting at least isolated thunderstorms daily for the next 10 days throughout TIMESland, but sometimes they're wrong. Hopefully, those thunderstorms will relent enough for everyone to enjoy the many picnics, parades and fireworks planned to celebrate Independence Day. At least they're talking warm temperatures, and many of the picnic sites offer shelters so the celebrations can go on, rain or no rain. Can't say the same for the fireworks and parades. Happy Fourth of July anyway.

JUNE DAIRY MONTH

June Dairy Month is quickly coming to a close, but Marinette County is giving it one last big hurrah with Breakfast on the Farm on Sunday, June 30.

Host this year is Dan-Sue Dairy Farm, located at W5467 Red School Road, west of Peshtigo and just south of Hwy. 64 near its junction with County W. Watch for signs.

Fo the price of $7 for adults, $4 for children aged 6 to 10, and free for those aged five and under, you can enjoy pancakes, eggs, sausages, cheese curds, maple syrup, applesauce, milk, juice, coffee, ice cream sundaes, a petting zoo, Moo-Mania Comedy Show, kiddie tractor pull, face painting, balloons, and kids bouncy play area, You can also view barns and cattle, take wagon rides, listen to music and even dance if you want to.

COUNTY LAND SALE

If you have some money to invest and can act quickly, you may be able to take advantage of a chance to buy one of eight tax deed properties being offered by Marinette County on a special sealed bid land sale. Deadline for bidding is Friday, June 28. There are properties offered in the towns of Dunbar, Pembine and Wausaukee, Village of Wausaukee and cities of Marinette and Niagara. Each has its own set of drawbacks, but you might be able to get an incredible bargain. Get detailed information at the Forestry, Parks and Lands department on the third floor of the courthouse in Marinette.

IS IT ALWAYS WINTER HERE?

Climate change? Sixty or so years ago Marinette County was suffering through an extended July stretch of cold, dreary, drizzly rains. A cousin - about 10 years old - was visiting with her famiy from California. When rain again destroyed our plans she asked plaintively if it's always winter here. Don't think she believed us when we told her this was really summer - at least the sort of summer days we too often get - and that winter is much, much worse. She went back to California when the family vacation ended and I don't think she's been back since.

END OF THE LINE?

In one week, on Thursday, July 4, we celebrate the 243rd anniversary of our nation's birth - which was also the re-birth of of the idea that government ought to serve the people, and not the other way around. The Declaration of Independence issued by our nation's Founding Fathers laid the groundwork for a form of government that had not been seen in this world since the Roman republic failed many centuries earlier.

The respect for individual rights that began in Independence Hall in 1776 has lasted from then to now, but it may not last much longer.

After the Revolution was successful and our wonderful new form of government was born, demise of the Republic in about 200 years was predicted. Recent events show that prediction may not have been far off.

In 1887 Alexander Tyler, a Scottish history professor at the University of Edinburgh, had this to say about the fall of the Athenian Republic some 2,000 years prior:

"A democracy is always temporary in nature; it simply cannot exist as a permanent form of government.

"A democracy will continue to exist up until the time that voters discover that they can vote themselves generous gifts from the public treasury. From that moment on, the majority always votes for the candidates who promise the most benefits from the public treasury, with the result that every Democracy will finally collapse over loose fiscal policy, (which is) always followed by a Dictatorship."

He continued: "The average age of the world's greatest civilizations from the beginning of history has been about 200 years. During those 200 years, these nations always progressed through the following sequence:

"From bondage to spiritual faith;

"From spiritual faith to great courage;

"From courage to liberty;

"From liberty to abundance;

"From abundance to complacency;

"From complacency to apathy;

"From apathy to dependence;

"From dependence back into bondage."

Scary, isn't it? Our nation is 40 years beyond the lifespan that Tyler predicted! If we allow the push toward more and more Socialism to continue , by 2026 we'll be mourning the death of the United States of America, or at least the death of the ideals from which it was born in 1776, the ideals that we celebrate every time we salute our flag, and that we particularly celebrate each year on the Fourth of July.

Is our nation really rushing toward an end of personal freedoms and a push toward dictatorship?

Right now, the answer is yes. The final answer depends on how the next election comes out.

Judge by these statistics compiled by Professor Joseph Olson of Hamline University School of Law in "St. Paul, Minnesota, after the Barrack Hussein Obama/ Mitt Romney presidential contest in 2012:

The states strongly supporting Obama comprise 580,000 total square miles of land and had 127 million residents. States with strong Romney support comprise 2,427,000 square miles and had 143 million residents. But Obama won the electoral vote.

Didn't hear any calls then from Democrats wanting to abolish the Electoral College!

Olson believes the United States is now somewhere between the "complacency and apathy" phase of Professor Tyler's predictions for Democracy, with over 40 percent of the nation's population already having reached the "governmental dependency" phase.

He predicted then if Congress granted amnesty and citizenship to 20 million of the criminal invaders called "illegals" - and if they votes - then we could say "Goodbye" to the USA in fewer than five years.

We cannot let that happen! We need to deport illegal immigrants, and at the very least prevent them from voting, and we need to purge our election polls from the names of those who are dead and gone. Only if our elections are honest can we claim this is still a free nation!

Fact is though, that the push toward Socialism will continue even without the illegal votes, unless we who love freedom will do whatever it takes to stop it. Mainly that will take speaking up for what we believe in, no matter how angry those listening will get. We must stop letting the Socialists and political elitists bully us into allowing them to continue taking over our country!

In 2016 we slowed the move to destruction of our Republic by going to the polls and choosing correctly. If we do it again in 2020 we may be able to reverse directions and get our nation back on track to what America should be - a land where people are rewarded individually for their efforts and accomplishments, where we are free to speak our minds without fear of government repercussions, and where our votes really matter!

PAINFUL TRUTH

Sometimes too much celebrating the night before can have painful after effects. Fellow down the street says if your eye hurts while drinking your morning coffee, consider that maybe you should have taken the spoon out of the cup.

There seem to be fewer and fewer of those "mornings after" as life goes on. Don't think it's really that we're getting smarter. It's just that most of us, when we were young, sneaked out of the house to go to parties. Now that we're old, we more often sneak out of parties to go home.

RIPENING SLOWLY

Locally, strawberry season is off to a late start, but they're ripening now, and should be ready for Fourth of July feasting. Check with your favorite pick your own patch if you have none of your own. Blackberries and raspberries also are coming along slowly, and they aren't ready yet. Neither are blueberries. But with all the rain, once the seasons start the berries should be wonderful and juicy. Our wild grape vines are loaded with bunches of very mini grapes. If nothing bad happens between now and fall they should provide a very bountiful harvest.

COOKIN' TIME

It's still June Dairy Month for a few days, but here in Wisconsin we're pretty much used to enjoying dairy products all year round. Life (and lunches) wouldn't be the same without them. Ditto for breakfast and dinner.

SAVANA STYLE CRAB CHOWDER

Offer the family bowls of this wonderful chowder to go with grilled burgers and hot dogs. They might not even bother with the burgers and dogs!

1/2 cup all-purpose flour

1/4 teaspoon black pepper

3 tablespoons butter

1cup chopped carrot

1cup chopped onion

1/4 cup chopped red bell pepper

1/4 cup chopped green bell pepper

1 garlic clove, minced

1 cup chopped celery

2 cups diced potato

1 tablespoon Old Bay seasoning

1/4 teaspoon salt

1/4 teaspoon dried thyme

1 bay leaf

4 cups clam juice

1 1/2 cups whole milk

1/2 cup half-and-half

1 pound lump crabmeat, shell pieces removed, or 1 pound

imitation crab, cut up

1/3 cup dry sherry

Place flour and pepper in a 9-inch cast-iron skillet over medium hear. Cook, stirring constantly, for about 15 minutes or until golden brown. If it starts to get too dark, remove skillet from heat and let the pan cool down a bit, then return to heat. Meanwhile, melt the butter in a heavy-bottomed Dutch oven and to it add the carrot, onion, peppers and garlic. Stir and let brown a bit, then add browned flour and stir in the clam juice. Bring to a boil, stirring constantly. Then add the potatoes, celery and seasonings. Simmer, stirring occasionally, until the vegetables are tender. If it gets too thick, add some water. Stir in the milk and crab meat and keep stirring until the soup boils again and gets as thick as you want it.

GRILLED ARMENIAN KEBABS

This is a recipe my old Armenian landlord Ed Malouf would have approved of. Original recipe calls for ground lamb or ground beef. I like to mix half ground beef or ground venison and half ground turkey, which I have convinced myself makes a satisfactory substitute for ground lamb at far less than half the cost. If you use the venison/turkey mixture add about a tablespoon olive oil to the mixture. Serve on plates with perhaps roasted potatoes, roasted carrots and creamy dilled cucumber salad; or on split pita bread halves with lettuce, tomatoes sliced green peppers, and onions tucked in for an excellent meaty version of a Gyro Sandwich. Either way, serve with Tzatziki Sauce.

3 pounds ground lamb or sirloin (or see above)

2 cups very finely chopped yellow or Sweet Vidalia onion

1 tablespoon freshly chopped mint leaves, or 1 teaspoon dried

mint leaves, crumbled

1 large egg

2 teaspoons ground cumin

1 tablespoon paprika

1/2 teaspoon garlic powder

2 teaspoons salt

1 teaspoon ground black pepper

2 tablespoons tomato paste

Juice of 1/2 lemon

Line a baking sheet with parchment. Using your hands, mix all ingredients together in a large bowl just until combined. Over mixing may toughen the meat. Gently squeeze meat around 10-in. metal skewers to form log-shaped kebabs, each about 8 in. long. Put kebabs on baking sheet. Cover sheet with plastic wrap and, if you have time, chill 30 minutes to let flavors meld and firm up meat. Prepare a gas or charcoal grill for high heat (450 to 550 degrees; you can hold your hand 5 inches above cooking grate for only 2 to 4 seconds) and grill kebabs, turning twice, until grill marks appear and meat feels firm, 8 minutes total. Sprinkle with parsley.

ARMENIAN TZATZIKI SAUCE

1 medium cucumber, peeled and chunked

1/2 teaspoon salt

2 cups plain Greek yogurt, cold

4 teaspoons minced garlic (about 4 cloves)

1/3 cup chopped fresh dill weed or 2 teaspoons dried dill weed

1 1/2 tablespoons freshly squeezed lemon juice

1/2 teaspoon salt, or to taste

1/8 teaspoon black pepper, or to taste

Stir cucumber chunks with the half teaspoon salt and set aside for a while, at least 10 minutes. When you're ready, drain the cucumbers in a colander and press out excess moisture with a paper towel, Put them into a food processor or blender along with the other ingredients except for the final salt and pepper. Pulse until either smooth and creamy or just slightly chunky, whichever you prefer. Transfer to serving dish and stir in salt and pepper to taste. (You might add a half teaspoon or so of lemon pepper instead of the salt and pepper.)

STRAWBERRY RHUBARB CHEESECAKE BARS

This recipe was kindly shared by my old friend Helen Thibodeau. It came originally from Amanda Scarlati, who has a food blog called "Saporito Kitchen", and was grand prize winner in a recent Taste Of Home recipe contest. Makes 15 servings. Tip with the recipe says if using frozen rhubarb drain it in a colander but do not press any of the liquid out. By the way, all you need to do to freeze rhubarb is wash it, slice it, bag it and freeze. The jam portion of this recipe is also good spread on pancakes or toast without doing the rest of the recipe.

Crust:

1 cup all purpose flour

1/3 cup packed brown sugar

Dash of Kosher salt

1/2 cup (1 stick) cold butter, cubed

Filling:

8 ounces cream cheese, softened

1/4 cup sugar

2 tablespoons milk, 2%

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

Dash Kosher salt (or regular salt)

1 large egg, lightly beaten

Jam:

1/2 cup sugar

2 tablespoons cornstarch

1 1/3 cups fresh strawberries

1 1/3 cups sliced fresh or frozen rhubarb

1 tablespoon lemon juice

Make the crust: Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment. Letting ends extend up over the sides. Mix flour, brown sugar and salt and cut in butter until crumbly. Stir in pecans. Press into the bottom of the prepared pan. Bake until edges just begin to turn brown, about 12 to 15 minutes. Cool completely on a wire rack. Make the filling: Beat cream cheese and sugar until smooth. Beat in the milk, lemon juice, vanilla and salt. Add egg and beat at low speed just until blended. Pour over the baked crust and bake until the filling is set, 15 to 20 minutes. Take out of oven and let cool on wire rack for about an hour. Make the jam: While the crust and filling bake, or while they cool, prepare the jam. In a small saucepan combine the sugar and cornstarch. Stir in the strawberries, rhubarb and lemon juice. Bring to a boil slowly, while stirring. Reduce heat and simmer, uncovered, until the mixture begins to thicken, about 6 to 8 minutes. Cool. When both the jam and the cheesecake are cooled spread jam over the filling. Then refrigerate until the jam is set, eight hours or overnight. Using parchment, carefully remove cheesecake from the pan and cut into bars for serving.

Thought for the week: As you salute the flag during Fourth of July parades, and as you watch the joyful fireworks after dark, consider this word of caution from Thomas Jefferson, perhaps the most philosophic and prophetic of our nation's founding fathers: "I predict future happiness for Americans, if they can prevent the government from wasting the labors of the people under the pretense of taking care of them." Government welfare -mis-called "entitlements" - enslave the recipients and steal from those who work hard for the dollars they earn!

(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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