SWAT Team - Country Cousin

What a marvelous Memorial Day weekend we had, all summery sunshine and perfect for playing outdoors, except for the mosquitoes. Hard to believe. It was winter such a short time ago, and now it’s June. Summer won’t officially arrive for three weeks - on Wednesday, June 21 - but the thermometer  - with temperatures in the mid-80s - tells us it’s already here.
Water levels are pretty much back down to normal, and our lakes and rivers brought swimmers to the beaches all over TIMESLand.

DOES HE REALLY VACATION HERE?
Have always said God may not actually live in TIMESLand, but He surely must spend His holidays here, because He always seems to bless us with remarkably fine weather on holiday weekends. And weather or not, He already has blessed us with beautiful lakes, streams and forests to play in and friendly folks to share them with. What more could we ask?
Actually, if we’re asking, maybe He could provide us with a considerably less hungry batch of mosquitoes, or convince them to develop an appetite for something other than humans?
By the way, heard they had a problem with mosquitoes over at the Law Enforcement Center last week, but Sheriff Randy Miller solved it really quickly. He called in the SWAT team.

THINGS TO DO
It’s nice when your “to do” list is filled with good things.
Father’s Day is coming up on Sunday, June 18. Time to be dreaming up a really special surprise for him.
It’s June Dairy Month again. Mark your calendars for Breakfast on the Farm on Sunday, June 11 in Oconto County at Kohl’s Dairy Farm, 6214 Klaus Lake Road, Gillett, and Sunday, June 25  at the Van De Walle Farm at W8303 W 22nd Road, Crivitz. Check the ads and web sites for details.

FREE WEEKEND
Want to sample some of Wisconsin’s wonderful state parks and forests? This coming weekend admission to all Wisconsin State Parks and State Forests is free, as it is each year on the first full weekend in June. You can even fish without a license, although all other fishing regulations apply, in terms of bag limits, etc. You probably should read the rules unless you already know them before you head out for some tempting trout stream to try your luck.

BIKE TRAIL IS OPENING
Marinette County’s brand-new hiking/mountain bike trail In Silver Cliff near McClintock County Park is officially opening on Saturday, June 3. Official address for the grand opening celebration is N13980 Harper Road, Athelstane.
Ribbon Cutting is at 10 a.m., and guided trail rides will be available from 10 a.m. to 4 p.m. Guides will select a route based on your group's ability. A food truck will be on the grounds from 10 a.m. to 4 p.m., and there will be live music from 10:30 a.m. to 2 p.m.

BEAT THE HEAT
Weather forecasters are predicting temperatures in the 90s by the weekend. That could be taxing on our bodies, which are still mostly operating in winter mode.
Have you noticed how quickly the days have lengthened? Mornings come way too early, and twilight lingers until nearly 9 p.m. That old Sun moves slowly from horizon to horizon in his golden chariot, and until we get used to the heat, we ordinary folks, especially older ones, tend to move pretty slowly too.
That’s probably a good thing, because over exertion in extreme heat can be a bit hazardous, especially for the ill or aged.

KEEP COOL, KEEP HEALTHY
If you’re generally healthy but find yourself feeling a bit overheated, dizzy or nauseous from heat, do very promptly take a break. Get into the shade or go inside where it’s air conditioned. Put a cool cloth on your head, run cool water on your wrists, and drink some cool - not cold - water. Take off some clothes. Take a cool shower or sponge bath or immerse in some cool body of water. (A lake or stream would be handy.)
If the symptoms are severe get prompt medical attention. Severe means, in the case of heat exhaustion: heavy sweating, paleness, muscle cramps, vomiting, fainting, possibly cool and clammy skin, fast and weak pulse and fast and shallow breathing. Heat stroke, on the other hand, has somewhat opposite symptoms: red, hot, dry skin (no sweating), very high fever, throbbing headache, and rapid, strong pulse. There may also be dizziness and nausea.
To avoid having either problem on hot days, drink plenty of cool non-alcoholic and non-caffeinated beverages, even if you don’t feel thirsty. Once you’re thirsty you’re already starting to get dehydrated. (Folks whose doctor has limited fluid intake should ask how much they can drink in hot weather.)
Be aware that some pain killers can also mask the symptoms of heat exhaustion. If you’re being treated for medical problems, especially heart problems, check with your doctor. If you don’t have air conditioning at home you may find it wise to seek out an air conditioned shopping mall or other public building. Wear light weight clothing, stay indoors during the hottest parts of the day and don’t engage in strenuous activities when temperatures soar.
If you see signs of severe heat stress someone should call for immediate medical assistance while you begin cooling operations. Get the person into the shade, then use whatever means possible to cool them rapidly. That could mean sprinkling them with a garden hose, placing in a cool shower, immersing them in cool water (including a lake or stream), or sponging with cool cloths. Call the emergency room for instructions. Keep up the cooling operations until the body temperature drops to 101 degrees or less.

ON THE SOAP BOX
CONGRATULATONS AND CONDOLENCES
Want to extend hearty congratulations to all the wonderful graduates who received their diplomas in the past few weeks and are now stepping out now to make their marks on the world. May you have outstanding success!
Also need to extend condolences, because some of you have had an uphill battle to keep your heads on straight while those who do the teaching seem to be tilting more and more to the left.
Wrote the following in 2006, and everything that has happened since has proven the predictions were true and deepened the concerns expressed back then.
It read: “HYPOCRITES - Working hard, obeying the rules and earning good grades is no longer enough to guarantee Wisconsin High School graduates admission to one of the University of Wisconsin campuses in the state. You might have to be the right color. Or the right nationality. Or have a handicap. Or play the cello. But it’s not discrimination. Oh, no! Indeed not!
“More than a few years ago this nation adopted a Constitutional amendment that said there will be no discrimination on account of race, color or creed.
“Ever since, lawmakers and educators have been busy proving they didn’t mean it. Or that discrimination is not only okay, sometimes it’s even mandatory, provided they can call it “affirmative action.” As in bussing to achieve integration in schools. As in employers being forced to meet quotas based on color or sex. As in colleges admitting some students and not others on the basis of color or national origin rather than talent, grade point averages and test scores.
“Finally it must have occurred to someone that college admission or rejection based on simply race or color was wrong, no matter what color the applicant was. In 2003 the United States Supreme Court ruled in two affirmative action cases involving the University of Michigan that while student diversity at state universities is a “compelling state interest”, only in that context could race be considered for college admission, and then only if it was “one factor among many.”
“That was interpreted to mean if colleges want to factor race and ethnicity into admission decisions they must do “a holistic review of all students, not just students of color.”
“So naturally the UW System Board of Regents jumped on board and decided “student diversity” enhances the education of all students and must be a priority on their campuses. A review of various admissions policies on the UW campuses concluded that to be constitutional, the entire admissions process needed to be race conscious and “a holistic review” was needed for all first-year applicants. One of their recommendations was that diversity of all types, including race and ethnicity, should be a factor in admissions, and that appropriate and attainable “diversity enrollment goals or ranges” should be created without setting quotas.
“UW-Whitewater has already approved some changes to the admissions policy, which had been to automatically admit students graduating in the top 40 percent of their high school class or if their class percentile rank and SAT score totaled 100 points or more.
“Starting in 2007, applicants will need to submit two letters of reference describing how they will achieve one of five core values, which are identified as a commitment to the pursuit of knowledge and understanding, commitment to develop a sense of community, respect for diversity and global perspectives.
“That sounds good. So does a decision to give favorable consideration for community involvement, volunteerism, foreign language study or study abroad, social involvement, special talents and abilities. But then favorable consideration is also to be given for “diversity in its broadest sense” (ethnicity??), disability status and unique or individual circumstances. Age seems to be about the only “diversity” criteria not mentioned.
“Why?
Why is it fair to base admission on anything other than effort and ability? Is it fair to give preference on account of nationality or skin color or native language? Or should admission to state universities and other taxpayer supported programs be blind to these superficial differences like we all thought they were supposed to be?
“Maybe we need to tell our legislators to get a quick and forceful message to university decision makers to quit playing along with our prevailing national hypocrisy. Tax dollars should not fund discrimination.
“No student should be denied because they’re not the desired color or nationality, or because they don’t have the right disability. Nor should they be accepted for those reasons. Discrimination is discrimination, no matter which side of the color barrier you’re born on, or which corner of the globe your family came from.”
 That was written 17 years ago, and the politicians and educated elite still haven’t gotten the message. Maybe we need to yell louder...or start taking funding away from institutions that do not practice true equality.
Justice for everyone and favoritism for no one is the goal we should be working toward. The only way to get true justice for anyone is to be fair to everyone… to get the barricades out of the way, and start being truly color blind in regard to our fellow human beings. This is what our Constitution demands of our lawmakers and educators, and what our consciences should demand for each of us as individuals!

COOKIN’ TIME
Grilling season is upon us. Time for some great eating!

TEXICAN MOP SAUCE
Not sweet, just delicious.
1 cup strong black coffee
1/2 cup catsup
1/2 cup Worcestershire sauce
1/2 cup butter
1 tablespoon ground black pepper
1 tablespoon sugar
1 tablespoon salt
Dash (or more) hot sauce
Combine all ingredients in a saucepan. Heat until everything is well mixed. Use this to marinate chicken, beef brisket, chuck or flank steak to be cooked over hot coals. Brush on the meat as it cooks, too. Add a half cup of water to leftover marinade and simmer for 15 minutes to be sure all meat juices are cooked and use this as a dunking sauce.

TEXAS BARBECUE SAUCE
This is another one made with coffee. It uses vegetable oil instead of butter, but includes liquid smoke and some sugar. Maybe combining the two into one would be better than either one alone?
1 tablespoon salt
1 teaspoon barbecue seasoning mix
1/2 teaspoon pepper
3 tablespoons brown sugar
1/4 cup catsup
1/4 cup Worcestershire sauce
3 tablespoons dijon mustard
1 teaspoon liquid smoke
1 cup strong black coffee
1/2 cup vinegar
1 cup salad oil
Mix everything in order except the oil. Then drizzle in the oil while beating with a rotary beater. Simmer slowly until thickened. Makes enough to baste about six pounds of meat. Also keeps well, provided you baste from a separate dish and discard any sauce that’s had contact with raw meat.

DILLY ASPARAGUS
Crunchy, bright green and totally delectable. This recipe started as one for dilled green beans, and it works very well for that, too. The brine recipe makes 5 or 6 pints, but you don’t need a water bath kettle large enough to hold all the jars at one time. If you don’t have enough asparagus for multiple jars, you can even make one jar at a time if you want. Just refrigerate the rest of the brine and save it for next time, or even for green beans.
2 pounds asparagus
1 teaspoon coarse ground black pepper
1 teaspoon granulated garlic
4 teaspoons dill seed or garden dill
2 1/2 cups water
2 1/2 cups white vinegar
1/4 cup salt
Clean and scald 5 or 6 wide-mouth pint jars (or even quart jars) and enough lids and rings to go around. Select asparagus spears of pretty much the same diameter and cut into equal length pieces long enough to nearly fill the jars but short enough for the brine to completely cover them with about a half to a quarter inch to spare. Use only the tender parts. If some are stalks only, that’s okay, but do not use the woody parts. Put asparagus neatly upright into the jars, alternating spear end and stem end so they fit better. Do not pack too tightly. Mix all the brine ingredients and bring to a boil. Get the hot water bath kettle ready to go. Pour the boiling brine over the asparagus in the jars and put on lids and rings. Put into the hot water bath and boil for 5 minutes. Remove jars from water onto a towel or rack. Check rings to be sure they are tight. Let cool. The jars will seal. Let sit at least a week before eating, but they’ll keep all winter if you hide them well. These make much appreciated holiday gifts. The spears are wonderful simply eaten out of hand, served as you would dill pickles, or used in Bloody Marys. Use the same technique for Dilly Green Beans, but process in the water bath for 10 minutes.

RHUBARB SHORTCAKE
Years ago two of my really great sisters-in-law accidentally put their cooking talents together and came up with a brand new treat. One brought Rhubarb Muffins to a family gathering, and the other brought Rhubarb Sauce, whipped topping and a hankering for shortcake. The rest is history.

RHUBARB MUFFINS
1 1/4 cup brown sugar
1/2 cup salad oil
1 egg
2 teaspoons vanilla
1 cup buttermilk
1 1/2 cups sliced rhubarb
1/2 cup chopped nuts (optional)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Topping:
1 tablespoon melted butter
1/3 cup sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Cream sugar, oil, egg, vanilla and buttermilk. Stir in rhubarb and nuts. Spoon batter into prepared muffin tins. They need to be either paper-lined or well greased. Mix topping ingredients together and spoon over the muffins. Bake at 350 degrees for 25 minutes.

RHUBARB SAUCE
4 cups rhubarb cut in 1” pieces, about a pound
3/4 cup sugar
Dash salt, optional
Vanilla extract, optional
Put rhubarb pieces in a 2-quart stainless steel saucepan. (Be sure it isn’t aluminum!) And add the sugar along with the salt and vanilla if you’re using them, and let it sit a bit, perhaps five minutes. Stir and let it sit for half an hour so the juices can flow. Place over medium heat and and stir again. Once it comes to a boil, turn down the heat and simmer, uncovered, until the rhubarb is tender and slightly transparent, about 10 minutes. Use this as shortcake sauce, plain sauce, over ice cream, or whatever your heart desires. It’s even good simply eaten with buttered toast. Keeps in fridge, or for longer storage either freeze or pour into sterilized jars and seal. To follow through on the totally rhubarb shortcake idea, split one rhubarb muffin for each serving. Spoon on chilled rhubarb sauce and top with a generous dollop of real whipped cream, thawed whipped topping or a scoop or two of creamy vanilla ice cream.
       The Country Cousin

Thought for the Week: We have all heard the saying, “Try, try again.” If it is important to you, you will find a way. If not, you’ll find an excuse.You cannot have a dream and expect someone else's faith and work to make it come true for you. It has to be you. As the wise man said, “The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails…And it is the realist who succeeds.”

(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.)