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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: July 15, 2020

If I were the devil...

Summer is definitely here! So is Monsoon season, apparently. We'd best enjoy complaining about it while we can, because the hot muggy season never lasts very long here in the northwoods.

NOAA forecasters are talking about intermittent thunderstorms over the weekend and continuing into early next week. They aren't sure yet if any of them will become severe, but say to expect thunder, lightning, and some strong gusty winds. Hot, muggy days and nights, with highs perhaps into the 90s and even lower 100s, and nights in the mid 70s are expected over the weekend. With the dew point also in the mid to high 70s, the nights will be muggy indeed.

Met a man from the deep south in a local restaurant on a recent hot, wet night. He asked how long this kind of weather lasts up here. Didn't have the heart to tell him it almost never even starts. Instead, repeated Dad's old description of summers in the north country: "Nine months of winter and three months of darn poor sledding."

GO NORTH

Got away from the heat over the past weekend. Traveled to the far north - as far north as you can get from here without traveling west or crossing a significant body of water. Enjoyed hunting agates along the southern Lake Superior shoreline with a sister and two grown grandsons. That's dangerous for me. Brought home too many pet rocks to care for decently, but they're here now, so homes will have to be found for them.

When we got about 10 miles from the Lake Superior shore the car's thermometer dropped abruptly, first going down 10 degrees and then dropping another 10 as we got even closer. It was still sunny warm enough to be comfortable, but the winds were fierce, and they never seemed to quit. Not gusty, just blowing. And blowing. And blowing. No wonder there have been so many shipwrecks on that mightiest of the Great Lakes.

Met lots of good people from lower Michigan on the trip, and one who said he is a Troll... someone who lives below the bridge, but far north of Detroit and the "cidiots" who live there.

Driving along the west coast of Lake Michigan on the return trip we noticed a significant jump in temperature when we got about 20 miles north of Menominee.

GARDENS ARE GROWING

Fresh home grown produce is plentiful right now. Usually recipes call for them in cups, but we buy them by the pound. The following list helps those of us who buy our garden treats instead of growing them decide how much we'll need.

Asparagus: 1 pound = 3 cups chopped

Beans (string): 1 pound = 4 cups chopped

Beets: 1 pound (5 medium) = 2" cups chopped

Broccoli: pound = 6 cups chopped

Cabbage: 1 pound = 4" cups shredded

Carrots: 1 pound = 3" cups sliced or grated

Celery: 1 pound = 4 cups chopped

Cucumbers: 1 pound (2 medium) = 4 cups sliced

Eggplant: 1 pound = 4 cups chopped (6 cups raw, cubed

= 3 cups cooked)

Garlic: 1 clove = 1 teaspoon chopped

Leeks: 1 pound = 4 cups chopped (2 cups cooked)

Mushrooms: 1 pound = 5 to 6 cups sliced = 2 cups cooked

Onions: 1 pound = 4 cups sliced = 2 cups cooked

Parsnips: 1 pound unpeeled = 1- cups cooked and pureed

Peas: 1 pound whole = 1 to 1- cups shelled

Potatoes: 1 pound (3 medium) sliced = 2 cups mashed

Pumpkin: 1 pound = 4 cups chopped = 2 cups cooked

and drained

Spinach: 1 pound = to 1 cup cooked

Squash (summer): 1 pound = 4 cups grated = 2 cups salted

and drained

Squash (winter): 2 pounds = 2- cups cooked and pureed

Sweet potatoes: 1 pound = 4 cups grated = 1 cup cooked

and pureed

Swiss chard: 1 pound = 5 to 6 cups packed leaves

= 1 to 1- cups cooked

Tomatoes: 1 pound (3 or 4 medium) = 1 1/2 cups

seeded pulp

Zucchini: 1 pound = 4 cups grated = 2 cups salted

and drained

KNOW THINE ENEMY

Know thine enemy is very good advice. In fact, sometimes if we really get to know our enemies, we find that they aren't enemies any more!

ON THE SOAP BOX - DEVIL'S WORK

The following comments were written by the late, great news commentator Paul Harvey, and published in 1993 by the Los Angeles Times Syndicate, before the mainstream press became the mouthpiece for the untruth movement it seems to promote today. Need to re-read this every now and then, to remind ourselves just how right Harvey was, and how far along the Devil's work has progressed now.

"The Devil's Work is Progressing Well

"If I were the devil ...

"If I were the prince of darkness, I would want to engulf the whole world in darkness.

"I'd have a third of its real estate and four-fifths of its population, but I would not be happy until I had seized the ripest apple on the tree"thee.

"So I would set about however necessary to take over the United States. I'd subvert the churches first.

"I would begin with a campaign of whispers.

With the wisdom of a serpent I would whisper to you as I whispered to Eve: "Do as you please."

"To the young I would whisper that "the Bible is a myth," I would convince them that man created God instead of the other way around. I'd confide that "what's bad is good and what's good is "square'."

"And the old I would teach to pray after me, "Our Father"which art in Washington."

"Then I'd get organized. I'd educate authors in how to make lurid literature exciting so that anything else would appear dull, uninteresting. I'd threaten TV with dirtier movies and vice versa.

"I'd peddle narcotics to whom I could. I'd sell alcohol to ladies and gentlemen of distinction. I'd tranquilize the rest.

"If I were the devil, I'd soon have families at war with themselves, churches at war with themselves, and nations at war with themselves. Until each, in turn, was consumed.

"And with promises of higher ratings I'd have mesmerizing media fanning the flames. If I were the devil, I would encourage schools to refine young intellects but neglect to discipline emotions; just let those run wild.

"Within a decade I'd have prisons overflowing and judges promoting pornography.

"In His own churches I would substitute psychology for religion and deify science

"I'd lure priests and pastors into misusing boys and girls and church money ...

"If I were the devil, I'd make the symbol of Easter an egg and the symbol of Christmas a bottle.

"If I were the devil, I'd take from those who have and give to those who wanted until I had killed the incentive of the ambitious.

"What'll you bet I couldn't get whole states to promote gambling as the way to get rich?

"I would caution against "extremes" in hard work, in patriotism, in moral conduct.

"I'd convince the young that marriage is old-fashioned, that swinging is more fun; that what you see on TV is the way to be.

"And thus I could undress you in public and lure you into bed with diseases for which there is no cure.

"In other words, if I were the devil, I'd just keep right on doing what he's doing."

Considering what's been happening in the last few months, am more and more convinced that the Devil - or at least his chosen henchmen - are walking the Earth today, and very successfully doing his assigned tasks. Some of what Harvey said the Devil would do have been accomplished so well that other mischief has been assigned to the list.

If I were the devil, I'd enlist the mainstream news media to distort the truth and spread my message.

I'd defund and vilify the police.

I'd release criminals from prison to ease the overcrowding caused by my drug promoting henchmen.

I'd destroy the world's heroes and tear down their monuments.

I'd get people so worried about the health of their bodies that they neglect the health of their souls.

I'd get them to give up Easter, give up the right to worship, on the orders of the lords and masters they elected.

I'd isolate people from one another, get rid of comforting human contact, eliminate shared smiles, and promote general hatred.

You get the picture. The devil's work is coming along just fine!

COOKIN' TIME

All kinds of goodies are ready right now.We've been picking fresh raspberries, blueberries are ready, and strawberries are still producing. Corn is growing so fast we can hear it on hot nights.

INSTANT POT ITALIAN WEDDING SOUP

Soup is always good for body and soul, and can be made ahead to be enjoyed whenever you're hungry. An ideal lunch or supper on a hot day is a bowl of soup, a cold sandwich and a glass of lemonade, preferably eaten on a shady porch or patio. Meatballs, pasta, and cheese get together in this nutritious soup. Uses some fresh garden goodies, and that's a bonus. If you're making your own meatballs, they don't have to be pre-cooked. Simply form the raw meatball mixture into balls and drop into the bubbling soup mixture.The pressure pot version requires so much attention that it almost isn't worth it, but the flavor is slightly better somehow. See directions for both versions below. If you're not serving sandwiches, crusty Italian bread is great with this soup. Cheesy Italian bread is even better. Hint: on a hot day, a pressure pot can be plugged in outdoors where you're sure it won't get rained on. Or the stovetop soup can be started on the stove indoors and then transferred to a slow cooker plugged in outdoors for the long cooking before adding the spinach and pasta.

1 tablespoon olive oil

1 1/2 cups chopped carrots

1 cup sliced celery

1/2 cup diced red onion

1 diced green pepper

2 cups fresh green beans, cut

1 teaspoon dried parsley

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

6 cups chicken broth

20 Italian meatballs, home made or purchased

1/2 cup pastina pasta

6 ounces baby spinach

4 teaspoons grated Parmesan cheese, and more to use for

serving

Salt and pepper to taste

Dash Louisiana hot sauce, optional

Stovetop method: Put the oil into a regular soup kettle, and heat until hot. Add carrots, celery, and red onion and cook until tender and lightly browned, maybe five minutes. Add the green pepper and then the cut green beans and stir around for a minute or so until they sizzle. Add the seasonings and broth and bring to a boil. Add meatballs and simmer for half an hour or more - it sort of doesn't matter how much more. Add salt and hot sauce (if you're using it) to taste. Add the pastina and spinach and simmer another five minutes or so and then let sit another 10 minutes before serving. Stir in the Parmesan and have more on the table to sprinkle on top of each bowl.

Pressure Pot method: Turn on a multi-functional pressure cooker or Instant Pot and select the Sauté function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Add the green pepper and then the cut green beans and stir around for a minute or so until they sizzle. Season with parsley, basil, and pepper. Pour in chicken broth and bring to a boil. Add meatballs and let simmer a minute or so. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Add salt and hot sauce (if you're using it) to taste. Stir in the Parmesan and have more on the table to sprinkle on top of each bowl.

ITALIAN MEATBALLS

1 pound ground beef

1/3 cup bread crumbs

1/4 cup finely chopped parsley

1/4 cup freshly grated Parmesan, plus more for serving

1 egg

2 garlic cloves, minced

Salt

1/2 teaspoon red pepper flakes

In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls. Form the mixture into balls and drop, one at a time, into boiling spaghetti sauce or soup and simmer for about 15 minutes. Or, heat a tablespoon olive oil in a large pot a large pot over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate and make your sauce in the same kettle. Return meatballs to the sauce and simmer together for at least 15 minutes before serving.

CREAM CHEESE CUCUMBER SPREAD

1 small cucumber, peeled and chunked

3 green onions, sliced

8 ounces cream cheese, softened

1 tablespoon fresh dill weed, finely minced

1/4 teaspoon salt

Use the entire green onions, white and green parts. Just cut off the roots and clean well. Put into food processor along with the cucumber, salt and dill weed. (If fresh dill weed isn't available, use 1 teaspoon dried dill weed. Some people use a teaspoon Worcestershire sauce instead, but we prefer the dill flavor.) Pulse the food processor until the cucumber is coarsely chopped. You want chunks, not a puree. Add the cream cheese and process until fairly smooth, but still with cucumber chunks. Transfer to serving bowl and chill overnight to let the flavors to blend. Serve with snack crackers or thinly sliced rye bread.

OZARK PIE

This incredibly easy dessert spans the dessert season with ease because you can make it with either rhubarb or sour apples, preferably somewhat green apples. If you'd like a strawberry flavor, toss the rhubarb or apples with a package of strawberry jello before adding to the rest of the ingredients, and then cut the sugar to half a cup.

1/2 cup flour

3/4 cup sugar

1 egg

1/2 cup nutmeats

1 tsp. baking powder

dash salt

1 cup chopped apples or rhubarb

Mix all together, put into well greased pie tin. Bake at 350 degrees for about 20 minutes. Slice like pie. Serve plain or better yet, add ice cream or whipped cream if you want to.

The Country Cousin

Thought for the week:
Lord, help me to do the things I can and should do, work to change the things I can change, and avoid doing things that should not be done. And Lord, please give me the wisdom to know the difference, along with patience to push back kindly but firmly against those who want to destroy the things I love about living in the beautiful land You have given us. Maybe the folks in those mobs need an extra dose of Your wisdom? 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.)


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