Half Past January! - Country Cousin

Just think! It’s already half past January, and so far this year, Old Man Winter has been pretty kind to us... except for the ice. The January thaw set in  few weeks ago and so far it hasn’t gone away, but hasn’t totally arrived either. The gloomy, cloudy drizzles just keep on and on. There was a wonderful bright orb in the sky briefly on Sunday. Think it was the Sun. Sort of hard to remember what it looks like, it’s been so long. Daytime temps have been staying just above freezing, while night time temps are slightly below.

Was hoping the drizzles would stop, and apparently they will...starting Wednesday night, when  forecasters are predicting heavy snow through the night and into the day on Thursday. Total accumulations of 4 to 8 inches are possible. They say visibility may drop below a quarter mile mile due to heavy snow, and advise avoiding travel then if possible.

Temperatures are expected to drop slightly, but not too much. They’re predicting daytime highs in the 30 degree range, and night time lows between 15 and 25, which isn’t really too bad.

Mild weather means lower fuel bills, and for hard pressed state, county and local governments, less snow to plow and less salt to spread means fewer tax dollars to be eked out of meager budgets. Might even be some money left for next year!

PREPARE FOR EMERGENCIES
Folks at the National Weather Service say if travel is absolutely necessary in bad weather, drive with extreme caution, and consider taking a winter storm kit along with you, including such items as tire chains, booster cables, flashlight,shovel, blankets and extra clothing. Also take water, a first aid kit, and anything else that would help you survive in case you become stranded.

’SNO FUN
The days of dreary drizzles have put a damper (oops! accidental pun!) on some of the winter fun we generally enjoy during winters in TIMESLand. Can’t go snowmobiling, sledding or skiing, cross country or down hill. Ice fishing may be getting a little sketchy in view of all the rain, but you could certainly do some ice skating on our driveway.

SKATING IN THE SWAMP
Recall some wonderful ice skating adventures back when I was a kid and water levels were high in our swamp on the far side of the railroad tracks.

Must have been having winters something like this, with little snow, or at least snow that thawed quickly and then created more ice. On nice weekend days we’d all bundle up and trek back to the swamp. We’d put on our skates and spend the afternoon skating around trees and bushes and following paths through the swamp where we couldn’t go at all in the summer time.

We were able to do that for at least a few days each winter for several years, and then it either began snowing too much, or water levels in the swamp went down, and we were no longer able to enjoy the wonders of our tree-filled skating rink.

ON THE SOAP BOX
OPINIONS DIFFER

Occasionally, a Peshtigo Times reader is so angry about something they read in this column that they post a scolding message on the web, or send a letter to the editor or to Yours Truly. Sometimes the letter is not entirely friendly.  Recently was reminded of an exchange a few years ago that’s still worth talking about.

Received an anonymous postcard with a one-line message: “Why do you hate America?”
Now, that really hurt. Not only do I love America mightily, apparently I hadn’t gotten the message across that what I hate is what some elements of our society seem to be trying to do to the America I love, and to the people I love.

That smarts! I don’t hate anyone. But I am mightily saddened and terrified of what the future holds as I watch the America I love being eroded away, watch the values we cherished disappear, watch our Constitution being ignored, watch our national economy die of the dread disease of Socialism. I am also frightened that our society seems to be leaning toward an attitude where we cannot have civilized political debate without taking things personally. It is entirely possible to have philosophical differences and still like, even love, the person we disagree with.

That said, I thank another reader, who seems to be a  kind spirited individual even if he (or she) did identify himself as “a liberal old Democrat,” and even if our political views differ. He urged me to not be terrified, and offered to pray for me. That offer I greatly appreciate! We can all use as many prayers as we can get.

Thank you friend. I’ll pray for you, too. I’m sure we could have a stimulating conversation if we got together. Maybe we could even compromise on how to save the world!

STILL ON THE SOAP BOX
POWER OF PRAYER

Speaking of prayer, maybe what’s wrong with the world today have forgotten how to pray, and many of the younger folks, even in Christian families never learned.

Families used to sit down to dinner, and start with a prayer. In the hurly burly of today’s world, that seldom happens any more. Most families don’t have time or opportunity to sit down together regularly for a meal together.

Even when kids are tucked into bed the evening prayer seems to be neglected.
Maybe if we all taught our children to pray even one prayer, the all-important Lord’s Prayer, many of this world’s problems would become at least less severe.

The Roman Catholic Church officially celebrated the Baptism of Christ on Sunday, Jan. 8. According to a Page One story in The Compass, newspaper of the Green Bay diocese, on that day Pope Francis baptized 13 babies, children of Vatican employees, in the Sistine Chapel as their parents and older siblings looked on - or got away and ran around, which did not bother Pope Francis at all. Later in his sermon he reassured parents not to worry if their babies cry or fuss during Mass.

At the baptism Mass the Holy Father asked the parents to remind their children throughout their lives of the date of their baptism, which he said is, “like a birthday because baptism is a rebirth into the Christian life.”
He said Baptism is the beginning of a journey, and it is up to parents and godparents to support the children with their steps along the way. He said their first task is to teach the children to pray from the time they are very small, starting with showing them how to make the sign of the cross, and how to hold their hands in prayer.

He said prayer is what gives them strength throughout their lives. He said children should be taught in good times to thank God, and in the difficult times to find strength in prayer.

If we only teach our children one prayer, it should be The Lord’s Prayer, the prayer that Jesus gave us. If we think about the words, that one prayer addresses everything we need to make our lives on Earth better, and prepare us for eventual residence in Heaven.

Perhaps parents can make it a rule that their children say at least a brief morning prayer and a brief evening prayer, much as we teach them to brush their teeth when they get up in the morning and before they go to bed at night.

Neglecting their teeth can lead to cavities and toothaches. Neglecting their prayers can lead to far more serious consequences.
Getting the upcoming generation into the habit of praying sincerely could go a long, long way to solving this old world’s problems.

CURES FOR PLANTAR WARTS
Many of us are plagued with painful Plantar warts. Home remedies abound. What works for one may or may not work for all, but they’re worth trying.
The Castor Oil Cure:
Pour a small amount of warm castor oil on a piece of gauze. Rub plantar warts with the oil for 30 minutes – three times per day. Some people have applied warm castor oil to a Band-Aid and left it on their warts. Make sure to change the Band-Aid two times per day. You may also create a healing paste by combining 2 to 3 drops of castor oil with baking soda. Mix together to form a paste, and then apply to plantar warts.
The Raw Potato Cure:
Rub the raw side of a cut potato onto plantar warts. Some people have even wrapped a refrigerated potato slice around affected skin.
The Banana Peel Cure:
Scrape off the inner white part of a banana peel and apply it directly to your warts. Repeat three times per day for one week

COOKIN’ TIME
CHICKEN FRIED PORK

Pork is on sale everywhere lately, and what a treat it is. This versatile recipe can be spicy, with sort of a Cajun twist, if you serve it with the Sweet Jalapeño Sauce over rice (recipe follows). You could also simmer slightly diluted canned chicken or pork gravy or cream of mushroom soup for a minute or two with the browned chops and serve with mashed potatoes o buttered noodles. Either way, broccoli, Brussels Sprouts or steamed asparagus would be excellent side dishes, and beets would be great if you choose the gravy option rather than the sauce.
4 boneless pork loin chops or cutlets (about 5 ounces each)
Salt and ground black pepper
2 tablespoons all-purpose flour
1 teaspoon salt-free garlic and herb seasoning
1 tablespoon olive oil
Place pork chops between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Season both sides with salt and black pepper. In a shallow dish, combine flour and garlic-herb seasoning. Mix well. Add pork to flour mixture and turn to coat both sides. Heat oil in large skillet over medium-high heat. Add pork and cook two minutes per side, or until golden brown. At this point, either add the canned gravy or soup and a bit of water and simmer 3 to 5 minutes, or until the pork is just very barely pink in the center, or proceed with the Spicy Jalapeño Sauce.

SWEET JALAPENO SAUCE
1/2 cup chicken broth
1/2 cup chopped pickled jalapeños
1/4 cup honey
While the pork cooks, combine broth, jalapeños, and honey in a small bowl and mix until blended. When the pork is properly browned, pour over the pork and bring to a simmer. Simmer 3-5 minutes, or until pork is cooked through (still slightly pink in the center) and sauce thickens.

INSTANT POT CHICKEN CACCIATORE
Weird. The price of eggs has gotten ridiculous, but chicken thighs are on sale for such good prices at some stores this week that you can buy a whole thigh for about the price of an egg. Serve this Italian delight over spaghetti noodles, linguini, macaroni, rice, cauliflower rice, or simply eat as a stew! Your family will think you slaved all day. Serves four. Takes about an hour to cook, start to finish.
4 (6 ounce) bone-in chicken thighs, with skin
2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
3 stalks celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
1 green pepper, seeded and sliced lengthwise (optional)
1 (14 ounce) can stewed tomatoes
2 tablespoons tomato paste
2 teaspoons Herbes de Provence*
3/4 cup water
3 cubes chicken bouillon, crumbled
1 pinch red pepper flakes (Optional)
1 pinch ground black pepper to taste (Optional)
Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot) on Sauté mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot. Place mushrooms, celery, onion and green pepper (if you’re using it) in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with Herbes de Provence. Top with water and bouillon. Close and lock the lid. Select high pressure according to manufacturer’s instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees. Season to taste with red pepper flakes and black pepper, if you want to.  If the sauce is not as thick as you would like it, remove the chicken and bring sauce to a boil on Sauté mode, and cook until the sauce is reduced and thickened. You also could remove the chicken, stir half a cup of cold water into two tablespoons of cornstarch, and stir about half of this mixture into the sauce on Sauté mode and stir until it boils and thickens. I the sauce still isn’t thick enough, stir in the rest of the cornstarch/water mixture and again cook and stir until it comes back to a boil and thickens. Return chicken to pot just long enough to re-heat if it has cooled. Then remove chicken to a platter and sauce to a serving dish, or serve it together in a larger serving dish, with a ladle or large spoon to top your pasta with sauce.
*If you don’t have Herbes de Provence on hand you can easily make your own. It is an aromatic mixture of dried and crumbled herbs and spices, which traditionally includes thyme, basil, rosemary, tarragon, savory, marjoram, oregano. If you don’t have one or two of these, the Cacciatore will still be delicious. The basil and oregano are the most important for seasoning this or almost any Italian dish that contains tomatoes. Bay leaf is often added to dishes seasoned with Herbes de Provence, but should be added whole and fished out before you serve it.

SINFUL PUMPKIN CAKE
Forget those New Year’s resolutions. Indulge yourself and brighten a gloomy day by enjoying a part of your daily vegetable ration this way. Makes eight sinfully rich servings. This is best made the night before, because it should sit at least 12 hours before serving. It smells so good while it’s baking that you get to enjoy it twice. When you do serve this, it is best topped with ice cream or whipped cream, or if you must, fat-free, artificially sweetened whipped topping. That way you can pretend it’s diet food.
1 large can pumpkin puree (not pumpkin pie mix)
1 can evaporated milk
1 cup sugar
3 eggs
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon ginger
1 box yellow cake mix, dry
1 cup pecans, chopped
1 1/4 cups butter, melted
Preheat oven to 350 degrees. Combine the pumpkin, evaporated milk, sugar, eggs, cinnamon, nutmeg, salt and cloves in a large bowl and blend thoroughly. Pour the blended mixture into a greased 9x13 pan. Top with the dry cake mix, then the pecans. Finally drizzle with the melted butter and bake for 50-60 minutes until done. Let the cake stand overnight. Serve with ice cream or whipped cream. A sprinkling of nutmeg atop the cream is good.
Thought for the week: For those who have forgotten, here are the words to the Lord’s Prayer: “Our Father which art in heaven, Hallowed be thy name. Thy kingdom come, Thy will be done in earth, as it is in heaven. Give us this day our daily bread. And forgive us our trespasses, as we forgive those who trespass against us.
And lead us not into temptation, but deliver us from evil: For thine is the kingdom, and the power, and the glory, for ever and ever. Amen.” (There are minor variations due to translation, but the meaning is the same in every version.) Jesus was kind enough to give us the words to this prayer. Please Holy Spirit,  inspire us to teach our children to use those words at least daily, and to use them sincerely ourselves. It isn’t only kids who should say their morning and evening prayers!
Country Cousin

(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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