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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: April 29, 2020

Better days are coming"

Cheer up. Better days are coming. That's probably true, at least as far as TIMESLand weather is concerned. Last weekend was wonderful, but it wouldn't take much to be an improvement over Wednesday. Forecasters tell us the cold rains ended on Wednesday, and at least partly sunny skies with warmer temperatures can be expected through the weekend, with a high near 70 degrees on Saturday. The next rain isn't expected until next week Tuesday, and the last night with below-freezing temperatures (at last for now) is predicted for Monday, May 4.

STAY HEALTHY

Most of us are getting tired of hearing all the orders to stay at home because of the coronavirus.

Wish they'd encourage everyone to get "eat healthy, take vitamin and mineral supplements, and get plenty of fresh air, sunshine and exercise. Building up the immune system helps fight off almost any illness, and this one can't be that much different.

In TIMESland, it's fairly easy to get fresh air and outdoor exercise while following all of the social distancing regulations that keep being imposed and revised.

We've got a crazy situation in Wisconsin right now where we can take our dog to the vet for a haircut, but we can't take ourselves to a barber or beauty shop for some grooming. Go figure!

FISH ALONE

When I was a child our family often went fishing in the vast forests of northern Marinette County. To them, trout from an icy cold creek were the only fish worth catching, except maybe smelt when the run was on.

The folks wouldn't even stop at a favorite fishing spot if there was one other car parked at a location they'd headed for, they would just drive on to the next spot to pull off the road parking opportunity until they found a place where they could enjoy without other human contact.

Once they found the right spot they kept their distance from each other too. Fishing was a solitary sport for them. The vast forests of Marinette County offer so many fine fishing spots and so many forest roads with pull off possibilities near trout stream access that fishermen today can do the same thing.

VIOLETS ARE BLOOMING

One of the nature loving grandsons said when he went for a walk in the woods on Saturday morning buds of the woodland violets were just beginning to show. By the time he walked back they were in full bloom. Spring really is coming!

Expert stalkers of the elusive morel mushroom say these delectable springtime treats may start showing up in the next week or two.

MISUNDERSTANDING

The Safer At Home orders may be causing some of us to pay more attention to our near neighbors than we used to.

Fellow in our neighborhood says when he was a youngster a very hefty lady moved in next door to his family, and she made it very clear to everyone that she didn't like kids. He overheard his mother and another neighbor mention that the lady was "obese," but he misunderstood and for years thought her name was "O'beast."

ON THE SOAP BOX - GETTING USED TO IT?

Had promised myself to sort of stay off the coronavirus restriction rants, but need to do one more. The executive orders are trampling on our Constitutional protections, and will probably continue to do so if we let them. Perhaps the scariest part of all this is that we might get used to it, and when it's too late, realize there's nothing we can legally do about it.

Think about this. If the stay at home and social distancing orders are strictly enforced, it would be almost impossible to even legally circulate a recall petition should it come to that. In an extreme situation, police could be ordered to stop the signing and confiscate the petitions.

Is anyone else old enough to remember horror stories of repression in Stalin's Russia or Germany under Adolph Hitler and the Nazis, when citizens couldn't go anywhere without "their papers"? Are we being softened up for that here?

OLD WIVES TALES

Also speaking of illness, back in the day Grandma had all sorts of home remedies, many of them inherited from grandmothers who lived generations before her. Some of them actually worked, and scientists today have come up with the reasons why.

Health care professionals today generally agree that grandma was right when she prescribed good old home-made bone broth chicken soup for anyone with a cold. Continue to believe it might help with today's coronavirus, which in mild cases does have cold-like symptoms.

That said, if chicken soup is made correctly it contains celery, onions, carrots, celery seed and turmeric in addition to the chicken and whatever else you may want to put in, like egg dumplings, noodles, rice, etc., so whatever ails you, as the commercial has been saying for years, "Soup is good food!"

Suggestions to eat a banana or sip a cup of onion soup at bedtime to promote a good night's sleep sound like they could help, and they certainly won't hurt, unless that soup has too much sodium.

There were also lots of old timey remedies that don't sound very sensible, but they're not harmful. For example, you will not get rheumatism when you're older if you always carry a coffin nail around with you, starting when you are young. Or sleep with your dog. The dog will get rheumatism. You won't.

To get rid of warts, rub a cut raw potato over them and then and throw it over your left shoulder on the night of a full moon.

However, a few ancient remedies are downright scary. For example one said to have originated in Tonga advises treating a headache by using a length of coconut fiber to pound a shark's tooth into the skin of the forehead to let the bad blood out. The booklet I found that remedy in claims if a dozen or so of those shark tooth holes are poked into the forehead the headache will go away in a few days.

Have to believe that's probably true, but is really, really bad advice.

First, simply trying to pound in a shark's tooth with coconut fiber far enough to cause bleeding sounds like a good way to bring on a headache, not cure one. Doing it to yourself sounds absolutely impossible.

Second, making a dozen bleeding holes in the forehead with anything sounds like a very bad idea.

And third, unless you're suffering from a deadly serious illness or managed to aggravate a few nerves by pounding all those extra holes in your head, that headache would be gone in a few days anyway.

Another South Seas Island recommendation listed in the same booklet is to treat arthritis or rheumatism in the hands by puncturing knuckle skin numerous times with shark's teeth and then rubbing with coconut oil to prevent infection. The coconut oil is probably a good thing, but it's best to forget about the shark's teeth. They're somewhat hard to come by around here in any case.

COOKIN' TIME

Fine weather coming up calls for cooking things outdoors, and enjoying some of the earliest treats of the season - fresh locally grown asparagus and the elusive and delectable morel mushroom. If morels aren't available, you can substitute portabellas or other fresh mushrooms. The flavor and texture won't be quite the same, but the results will still be good. Mentioned above that morel mushrooms should be popping up soon, and a friend tells me he has already harvested a few asparagus tips. Admits they weren't really tall enough to pick, but said he just couldn't wait.

HAM AND ASPARAGUS QUICHE

1 prepared 9-inch single pie crust

1 tablespoon butter

1 onion, chopped

1/2 cup chopped cooked ham

1 cup fresh morel mushrooms, sliced

1 pinch ground black pepper

4 eggs

1/4 teaspoon salt (optional)

1 cup heavy whipping cream

1 tablespoon flour

1/2 cup shredded Colby-Monterey Jack cheese

Preheat oven to 350 degrees. Fit the pie crust into a 9-inch pie dish and crimp the edges. Poke the bottom and sides of the pie crust several times with a fork. Bake crust in the preheated oven about 10 minutes, until just lightly browned. Remove from oven while you finish getting everything else ready. While the crust is baking, heat butter in a skillet over medium heat. Add the onion and ham and cook and stir about five minutes, or until the onion pieces are translucent. Stir in the mushrooms and cook, stirring often, for about two minutes or until they release their liquid. Sprinkle in the black pepper and remove from heat. Whisk together the eggs, cream, salt and flour in a bowl until well blended. Stir in the Colby-Monterey Jack cheese. Spread the ham/mushroom mixture in the pre-baked crust, and pour the egg mixture over them. Bake in the pre-heated oven for about 45 minutes, until the filling is set and just lightly browned. A knife inserted near the center should come out clean. Good served hot or cold.

BACON ONION BOMBS

You can cook these beauties in the oven or on the grill. Either way, they're good eating, and those who don't like onion can just give their bacony shell to someone who does and just eat the meat inside. There are no onions in the filling. Recipe serves six to eight people generously.

3 medium to large sized onions

2 pounds ground beef

3/4 cup barbecue sauce (store bought or homemade)

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 pound bacon

To prepare the onions, cut both the stem and pointed end off and then peel away the outer-most layer of skin from each onion and discard. Cut the onions in half horizontally. Cut out the very center part of each, and save for some other purpose. Then loosen each onion layer from the inside, slitting with a knife if necessary. Use your finger tip to loosen each layer of onion and then peel it away and pull out to get single-layer rounded onion shells.To prepare the ground beef, mix in 1/4 cup of the barbecue sauce, salt, and pepper until it's evenly combined. Spoon and press the filling into each onion shell until all are filled. Wrap each onion bomb with one piece of bacon (or 1/2 piece for the smaller ones) and secure with a toothpick.

For cooking in the oven: Place the prepared bombs on a rimmed baking sheet. Note: to make them extra crispy, place the bombs on a wire rack that's elevated off the baking sheet. Bake at 350 degrees for 35 minutes, then remove from oven and turn the temperature up to 400 degrees. Baste the now cooked onion bombs with the rest of the barbecue sauce and then return to the oven for 10 more minutes, or until the color darkens. Careful though. You don't want them to burn. we're looking for the color to darken, but not to burn. Let cool for 5 minutes before serving.

For cooking on the grill: Once you've wrapped the bombs in bacon, wrap each one in aluminum foil. Grill over medium hot coals for 30 to 45 minutes, depending on the size. Remove from grill and either let cool a little or use a tongs to carefully remove the foil. Place back on the grill and cook until the bacon is crispy, turning as needed. Baste the bombs with barbecue sauce while cooking if you like, or serve the barbecue sauce on the side after they're done cooking.

Whichever way they're cooked, any leftovers will keep refrigerated for up to five days and can be frozen for up to five months.

SALMON WITH SAUTEED KALE

Recently discovered a new favorite vegetable - kale. The original version of this recipe calls for "skyr", which is Icelandic yogurt, but Greek yogurt is acceptable as a substitute. To get it more like skyr, line a strainer with a few thicknesses of cheesecloth and then dump in Greek yogurt and let it drain for a few hours to get out more of the moisture. You'll end up with a thicker and slightly less tangy version of yogurt. You could also grill the fish fillets outdoors.

2 tablespoons olive or canola oil

12 ounces mushrooms, sliced, preferably morels or some other wild variety

1/2 teaspoon salt

1 bunch kale, trimmed and chopped

4 skinless salmon fillets (about 5 ounces each)

1/4 teaspoon salt

1/4 teaspoon pepper, or to taste

1/2 cup skyr or plain Greek yogurt

1 tablespoon prepared horseradish, drained

1 green onion, finely chopped, plus more for garnish

2 teaspoons spicy brown mustard

Stir together the yogurt, horseradish, chopped green onion, mustard and 1/8 teaspoon salt and set aside in fridge until serving time. Arrange oven rack 6 inches from broiler heat source. Preheat broiler or light coals. Trim the kale to remove all heavy stems. Heat oil on medium high in a 6-quart saucepan. Add the mushrooms and 1/2 teaspoon salt. Cook 5 minutes or until beginning to soften. Add the kale and cook about 10 minutes longer, or until the stems are tender, stirring occasionally. (I prefer mine cooked even longer, perhaps 20 minutes.) Meanwhile, brush fish with additional oil and sprinkle on 1/4 teaspoon each salt and pepper. Arrange on a foil-lined baking sheet and put under broiler or on the hot grill. Broil 6 to 8 minutes or until cooked. To serve, put greens on serving plate, top with salmon and then with the yogurt sauce. Garnish with additional chopped green onions if desired.

FROZEN BANANA SPLIT BARS

Here's a summery tasting treat that doesn't require summer fruits. Enjoy what you want now, and keep the rest frozen for future use, or for after we can enjoy surprise drop-in guests again.

2 cups confectioners sugar

1 cup evaporated milk

3/4 cup semisweet chocolate chips

3/4 cup butter, divided

24 Oreo cookies, crushed

3 to 4 medium firm bananas, cut into 1/2 inch slices

2 quarts vanilla ice cream, softened, divided

1 can (20 ounces) crushed pineapple, drained

1 jar (10 ounces) maraschino cherries, drained and halved

3/4 cup chopped pecans

Whipped topping or real sweetened whipped cream for serving

In a large saucepan, combine sugar, milk, chocolate chips and 1/2 cup butter. Bring to a boil over medium heat; cook and stir for eight minutes. Remove from heat and cool completely. Meanwhile, use the food processor to turn the cookies into crumbs. Melt the remaining butter and toss with the cookie crumbs. Press into a greased 13x9 inch pan. Freeze for at least 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining quart of ice cream over the dessert; top with pineapple, cherries and pecans. Cover and freeze at least overnight. Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce to warm, not really hot. Cut dessert into squares; if desired, serve with whipped topping and chocolate sauce.

The Country Cousin

Thought for the week:
Considering how far this world has fallen toward accepting behaviors that used to be considered symptoms of moral depravity, and how easily we allow insults to our God, maybe we shouldn't be too upset about coronavirus, otherwise known as COVID-19. After all, the Bible tells us He rained fire and brimstone down to destroy Sodom and Gomorrah.

(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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