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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 29, 2020

Dog Days of summer"

Hot and sultry weather continues, even in the far northern reaches of TIMESland, marked with sunny days, intermittent drizzles, and frequently stormy nights. Sunday was so hot &d muggy even the most dedicated of the kids in our family didn't bother to go swimming. That may have something to do with spending all day & part of the evening on Saturday in the water.

Then a sulltry summer evening on the lake ended with a magical laser-light display in the trees around a friend's cottage, broadcast there by some sort of projector system on their roof. When the lights first came on they appeared to be little fireflies chasing each other up the tree trunks, & then spread out to decorate leaves & needles on the trees around us with a display that put the most lovingly trimmed Christmas tree to shame. Absolutely beautiful!

DOG DAYS

When we were kids the polio vaccine had not been developed yet, & polio was a very real & very cruel threat, especially to children. One year there apparently was an outbreak in August. Parents were being warned not to let their kids go swimming during the Dog Days of Summer.

Mom didn't know why they were called Dog Days. Said maybe it was because that was when dogs should get to go swimming, and of course kids shouldn't be in the water with everybody else's dog. Didn't stop us, though, & when we'd beg hard enough she'd finally let us go to Pine Beach in Marinette to splash in the gentle waves & play on the wonderful sand beach at what was then a city park & now is part of the UW-Green Bay Marinette Campus. The beach & park are all gone now, & that's sad.

As to Dog Days, recently learned that right now we're in the middle of Dog Days, which have nothing to do with the poor pooches who are forever seeking shade in the July & August heat, & everything to do with the nighttime sky.

Ancient Romans called the hottest, most humid days of summer "dis caniculārs" or "Dog Days" because the star Sirius shows up then in the pre-dawn sky. This year the official Dog Days of Summer began on July 3 & will end on August 11.

Sirius is known as the "Dog Star" because it is the brightest star in the constellation Canis Major (Large Dog), & follows closely on the heels of Orion (The Hunter) in the night sky.

In ancient Greece and Rome, the Dog Days were believed to be a time of drought, bad luck, and unrest, when dogs & men would be driven mad by the extreme heat.

This belief in baleful effects of the return of Sirius is illustrated in the Iliad, where Homer writes about Achilles' approach to Troy to kill Hector:

"Priam saw him first, with his old man's eyes, A single point of light on Troy's dusty plain. Sirius rises late in the dark, liquid sky, on summer nights, star of stars; Orion's Dog they call it, brightest of all, but an evil portent, bringing heat and fevers to suffering humanity. Achilles' bronze gleamed like this as he ran."

WORTH THINKING ABOUT

The following is reprinted from an article by Cardinal Timothy Dolan, Archbishop of New York, that was published in The Wall Street Journal & passed along by Congressman Mike Gallagher. No matter what your political persuasion, it's well worth thinking about, & offers several good reasons why we need to stop the hate-pandering demonstrators & put an end to their destruction of historic art works & buildings that need to be preserved & passed along to future generations, even if some of us disapprove of what they stand for.

Cardinal Dolan wrote:

"Even the Bible Is Full of Flawed Characters:

Years ago I was dedicating a new parish to St. Peter.

A woman wrote to protest: "Why would you name a Church after such a coward, a sinner who denied even knowing the Lord when Jesus needed him most, at the hour of His arrest & crucifixion?"

Knowing her & what parish she was from, I wrote back, "But you're a proud parishioner at St. Mary Magdalene Church. She was sure not a paragon of virtue for a chunk of her life. Yet, by God's grace, she became a radiant, inspirational saint. If we can't name churches after sinners, the only titles we'd have left would be Jesus and His Mother!"

Isn't the same true of America's historical personalities?

All of them had flaws, yet all of them still contributed a lot of good to our nation's progress.

Defacing, tearing down & hiding statues & portraits is today's version of Puritan book-burning. Our children need to know their country's past, its normative figures & their virtues & vices. That's how we learn and pass on our story. Is there any more effective way to comprehend America's history of racism than reading "Huckleberry Finn" or one of Flannery O'Connor's short stories, works of literature now ominously on the chopping block?

My own mom kept a photo of her parents hanging on the wall of our house. Her dad, my grandfather, was an abusive drunk who abandoned his family. I'm glad we got to know of him, the good and the bad.

The same is true of the church I love & am honored to serve. Yes, there are scandalous parts of our history, & countless episodes when popes, bishops, priests & others"including some who are now saints"didn't act as they should have.

God forbid we'd go through a cultural revolution as China did five decades ago. Beware those who want to purify memories &present a tidy"and inaccurate"history. And who's to say which statues, portraits, books & dedications are spared? Remember when some objected to raising the status of Martin Luther King Jr.'s birthday to a national holiday, citing his self-admitted flaws?

If literature that depicts prejudice, or words or scenes that are today rightly abhorred, is to be banned, I don't know if even the Bible can survive. If we only honor perfect, saintly people of the past, I guess I'm left with only the cross. And some people would ban that.

As a historian by training, I want to remember the good & the bad, &recall with gratitude how even people who have an undeniable dark side can let light prevail & leave the world better. I want to keep bringing classes of school children to view such monuments, & to explain to them how even such giants in our history had crimes, unjust acts & plain poor judgment mixed in with the good we honor."

ON THE SOAP BOX FRIGHTENING DEJA VU

In 1958, Mao Zedong, Chairman of the Communist Party of China (CPC) launched his "Great Leap Forward" and the Cultural Revolution that aimed to rapidly transform China's economy from agrarian to industrial, but led instead to the deadliest famine in history and the deaths of 20 to 46 million people between 1958 and 1962.

It also led to the Chinese Cultural Revolution that got into full swing on August 18, 1966 and has a startling resemblance to the "demonstrations" taking place in America today.

So much of a resemblance that it's easy to believe someone has been planning today's evil events based on the playbook written by Mao and carried out half a century ago by the Red Guard. The headlines then in that nation's Communist-controlled press are shockingly the same as the headlines today.

A difference is that Mao's stated goal was to preserve Chinese Communism by purging remnants of capitalist and traditional elements from Chinese society, and to re-impose Mao Zedong Thought (known outside China as Maoism) as the dominant ideology in the CPC, while today's demonstrators (probably paid) don't even seem to have a goal except destruction of police protection and private property. Of course, Private Property theoretically does not exist in true Communism, so that wouldn't be a problem to them.

After the August 18, 1966 rally, the Cultural Revolution Group directed the Red Guards to attack the "Four Olds" of Chinese society (old customs, old culture, old habits and old ideas). Sound familiar?

For the rest of that year, Red Guards marched across China in a campaign to eradicate the "Four Olds", and the headlines of those days could almost be printed verbatim to describe what is happening today in American cities where mayors callously refuse to protect private property and individual lives.

Demonstrators today are seeking to destroy the industrial and commercial framework of our society as well as the cultural side, but their supporters are also taking shots at agriculture, so Heaven help us if they are successful. They are trying to destroy the society and political and economic system that we do have, but don't even pretend to have anything to replace it with!

Mao's "Socialist Education Movement" lasted 10 years and was marked by violent class struggle, widespread destruction of cultural artifacts, loss of untold thousands of lives, and subservience to Communist dictators and cruel imprisonments that continue today.

Unless our leaders take strong steps to bring this violence to an end, that could also be the fate of America. Is that what the demonstrators want? Is that what the majority of Americans want?

Not this American!

Thank You God, that Donald Trump is president at this time. When we need a strong bull dog of a leader to fight for the principles that made this nation a place where immigrants - legal and illegal - have been able to create better lives for themselves and their families, and where freedom of individual initiative has built the most successful and affluent society for the greatest number of people anywhere on this planet.

COOKIN' TIME

Bounty continues to rain down on us - literally. Lightning releases nitrogen from the atmosphere and in addition to simply replenishing moisture, rain puts it back into the ground. Blueberries are ripe, and so are raspberries, black raspberries, and more. Sadly, local strawberries are done. Zucchini, cucumbers, leafy greens and even broccoli are rewarding gardeners with their flavorful freshness.

BROCCOLI AND CHEESE SOUP

Hot soup, a cold sandwich, and a glass of ice cold lemonade makes a perfect summer lunch or supper. Here's another version of a favorite soup.

6 tablespoons butter

1/2 cup diced onion

5 tablespoons all-purpose flour

2 cups half & half

3 cups chicken broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4-1/2 cups chopped broccoli

3 medium carrots, diced

3 medium celery stalks, diced

8-ounce block of mild cheddar, shredded

8 ounce package Velveeta cheese, cubed

Hot sauce, optional

Melt butter in a large pot over medium heat. Stir in onion and sauté until tender, about 3 to 4 minutes. Whisk in flour and continue to stir until the mixture turns golden brown, about 5 minutes. Slowly whisk in half & half , stirring until the mixture is smooth. Add the chicken broth, salt and pepper. Reduce heat and simmer until thickened, about 10 minutes. Add broccoli, carrots and celery. Simmer, stirring across the bottom occasionally, for an additional 20 minutes or so, until the veggies are tender but not overdone. Reduce heat to low. Add cheddar cheese and Velveeta to soup and cook, stirring occasionally, until the cheese melts and the soup is smooth and creamy, about 10 minutes. Taste and add additional salt and pepper if necessary, and a dash of hot sauce if you like. If you prefer a thinner soup, add a bit more chicken broth until it reaches the desired consistency.

HOMEMADE BLUEBERRY SAUCE

Homemade Blueberry Sauce comes together in just a few minutes and is a marvelous way to use fresh berries. Try a spoonful with your morning yogurt, dolloped over a stack of pancakes or waffles, or spooned on top of cheesecake for a delicious treat. If you have no fresh lemon for the zest, don't worry. Add a pinch of salt instead. No additives, no preservatives, and if they're wild blueberries, no pesticides either. Totally organic at no added cost!

2 cups fresh or frozen blueberries

1/2 cup water

1/2 cup granulated sugar

2 Tablespoons fresh lemon juice

2 Tablespoons cornstarch, mixed with 2 Tablespoons

cold water

1/2 teaspoon vanilla extract

Zest of 1 lemon (about 1 Tablespoon), optional

Pinch of salt, optional

In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Bring to a boil, stirring frequently. In a small bowl, whisk the cornstarch with two tablespoons of cold water. Slowly stir the cornstarch mixture into the blueberries, taking care not to crush the berries. Simmer about five minutes, or until the sauce is thick enough to coat the back of a metal spoon. Remove from heat and gently stir in vanilla and lemon zest.

ZUCCHINI BROWNIES

Bake batches of these luscious brownies to eat now and more to freeze for future use. You'll never have to yell at the kids to eat their vegetables. Great for after school lunches or lunch boxes, in case you're lucky enough to be in a district that resumes in-school classes this fall.

1 cup butter, softened

1/2 cup vegetable or coconut oil

1 34 cups sugar

2 eggs

1 teaspoon vanilla

1/2 cup milk, with a teaspoon lemon juice or vinegar

added to sour it

2 1/2 cups flour

14 cup dark cocoa

1.2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

2 cups shredded zucchini

2/3 cup chocolate chips

Preheat oven to 325 degrees. Stir lemon juice or vinegar into the milk and set it aside to sour. It only takes a minute or so. In a large bowl, cream together the butter, oil, and sugar. Add the eggs, vanilla, and sour milk, and beat until well blended. In a separate bowl, mix the flour, cocoa, baking powder, baking soda, cinnamon, cloves, and zucchini. Stir the dry ingredients into the egg mixture until well blended. Spread batter into a greased and floured 13x9-inch pan, and sprinkle with chocolate chips. Bake for 40 to 45 minutes.

RASPBERRY PEACH CRUMB CAKE

Many, many apologies to anyone who may have followed this recipe as printed last week. The eight teaspoons of salt it called for would have definitely made this luscious coffee-cake inedible for even the most dedicated salt lover. The original recipe called for 1/8 teaspoon salt, but I used 1/4 and it worked out well. Something got lost in the translation, namely the ŕ/". There were other errors too, so if you saved last week's recipe, get rid of it.

6 to 8 ounces raspberries, fresh or frozen

2 medium fresh peaches, peeled and sliced into chunks

1/4 cup granulated sugar

1 tablespoon cornstarch

1/4 cup water

1 egg

1/2 cup sour cream

1/2 cup milk

1 teaspoon pure vanilla

2 1/4 cups flour

3/4 cup granulated sugar

3/4 cup butter, cold and diced

1/3 cup sliced almonds

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Sugar for dusting, coarsely ground if you have it.

Preheat oven to 350 degrees.  Butter and flour a 10-inch tart pan or springform pan with a removable bottom. In a medium saucepan, toss raspberries and peaches in sugar until thoroughly coated and juices start to run.  Over medium heat, simmer for about 10 minutes. Mash the berries until they form a jam-like consistency. Mix the cornstarch and the quarter cup water and stir into the raspberry/peach mixture. Cook over medium-high heat until mixture thickens and bubbles.  Put through a colander or sieve to remove some of the seeds and any large pulp. Leaving a few seeds and some lumps is okay.  Discard the large pulp, and set fruit mixture aside to cool. In a medium bowl, stir together the sour cream, milk, egg and vanilla, and set aside.  In a separate bowl or the food processor, combine the flour and sugar and cut in the butter until you have a coarse texture, similar to cornmeal.  Place a half cup of the mixture in a small bowl, stir in the almonds and set aside. To the remaining flour mixture, add the baking soda, baking powder and salt, and whisk together.  Stir together the liquid ingredients. Make a shallow well in the center of the flour mixture and pour in the liquid ingredients. Stir everything together very quickly.  The batter should be quite smooth, and not too thin. Spread half of the batter across the bottom of the buttered and floured pan, and up the sides about 1 inch. Dampen your fingers to make the doughy mixture easier to work with.  Spoon the raspberry/peach filling over the batter, leaving a half inch border at the edge.  Spoon the remaining dough over the fruit layer, leaving some gaps and mounds.  (The filling will bubble up and take care of them.) Scatter on the crumb/almond topping until the top is completely covered, then sprinkle the sugar over everything. Bake in preheated oven for 30-35 minutes or until the cake starts to pull from the sides of the pan.  Cool for 30 minutes and serve at room temperature.  Cake keeps fresh in the fridge for three to four days, if it doesn't get eaten first. Absolutely great with ice cream, but then again, isn't everything?

Thought for the week: Kind words cost nothing, and neither do smiles. Both seem to be in short supply these days, partly because of the masks that cover up what smiles there might be, and partly because people are so worried about social distancing that we've stopped being social. Instead of greeting fellow shoppers with a smile, we look away and apologize for being in that aisle. Maybe, as some believe, masks are a necessary evil in some instances, but where they are not needed we should all make a special effort to smile again at one another. Maybe it's time to worry less about spreading disease, and more about spreading some love!

(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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