Dog days...

Summer just keeps speeding by. July is over, August is here, fall sports practices are starting soon and schools will be back in session in just a few short weeks.

Meanwhile, community events, some hosted by private businesses and some by the communities and organizations, continue bringing fun to all corners of TIMESLand, from Peshtigo’s weekly music in the park to the once a year Silver Cliff picnic at the town park on Saturday, Aug. 10, and a Beach Bash at Red Arrow Park in Marinette on the same date.

DOG DAYS

Back when I was a kid in Marinette, swimming at what is now Runnoe Park was a favorite part of almost every sunny day. I walked approximately two miles there, usually pulling a wagon with my little brother and sister aboard. The park is adjacent to Pine Beach, which is a private club, but the beach we used was (and still is) open for everyone to enjoy, even though it is now officially part of the UW-Marinette campus.

We weren’t allowed to swim there - or anywhere else except trout streams - for much of August. Mom said it was the “Dog Days,” and we could get sick. We were not sure why, and neither was she, but it most likely had something to do with the polio epidemic that was striking way too many youngsters back in the early 1950’s, before the polio vaccine was discovered.

SUMMER TREATS

POPSICLES

Summer just wouldn’t be summer without Popsicles. Ever wonder who invented the iconic treat?

The Popsicle was actually invented by an 11-year-old boy, Frank Epperson, back in 1905. Young Epperson reportedly mixed himself a drink of a fizzy flavored powder and water (probably an early version of Kool Aid), stirred it with a stick and then left it on the porch, with the stick still in the glass, while he ran off to play.

He forgot about it, and left the glass on the porch overnight. Next morning, his drink was frozen solid. Not wanting to give up his treat, he ran the glass under hot water, dislodged the frozen beverage, and began nibbling on it. He found that it was good, and came up with the name “Eppsicle,” by combing his name with “icesicle.”

He apparently was a very enterprising young man, because he started selling the frozen treats to friends and neighbors, and later had a stand at Neptune Beach, a nearby amusement park.

In 1923 he patented his invention and added various fruit flavors with birch wood sticks. He patented the name Popsicle rather than Eppsicle because his children preferred it. After all, they called him “Pop.”

Incidentally, the first home refrigerator was invented in 1913, but refrigerators didn’t replace ice boxes in many homes until about 1918.  (Our home in Marinette still had an ice box in 1944 or 1945...World War 2 stopped production of many things, and refrigerators were probably among them. The ice man still delivered blocks of ice with a horse-drawn wagon in Marinette at that time.)

COOKIN’ TIME

ZUCCHINI SOUP

You need a stick blender to do this the easy way, but if you have none, cool the soup slightly and whirr in a blender in batches before adding the cream. If you have some homemade chicken bone broth frozen and ready to use, by all means use it. The added nutritional value is incredible. If not, go ahead and use broth that you buy or use three chicken bouillon cubes dissolved in 2 1/4 cups water. I personally feel adding sour cream as a garnish is overkill, and even without the dill weed the soup was refreshing and delicious. Perfect evening meal with some kind of sandwich or cheesy bread sticks and perhaps a hefty dessert, like the S’more torte.

1 1/2 pounds zucchini, about two medium

1 tablespoon butter

1 medium onion, diced

2 cloves garlic, minced

2 1/4 cups chicken broth, not low sodium

Salt, black and white pepper to taste

1/2 cup heavy cream

Optional: Sour cream and dill weed for garnish. Freshly snipped dill weed is best, but dried will do.

Wash zucchini and trim off top and bottom, but do not peel. (They should be bright green, heavy and firm, without soft spots or broken skin.) Cut into about half-inch pieces. Dice the onion and mince the garlic. Melt the butter over medium heat in a heavy-bottom saucepan and add the onion and garlic. Cook about three minute, or until tender. Add the zucchini pieces and toss around a bit. Cover and cook about five minutes, stirring about every minute or so, until the zucchini is fairly tender. Stir in the broth (or bouillon and water), salt and pepper. Bring to a boil, and then reduce heat to a simmer and cover. Cook for about 15 minutes, or until the zucchini is very soft. Turn off heat and puree the soup using an immersion blender, or cool it a little and then puree in batches in blender or food processor. Heat to boiling again, stir in the heavy cream, and return to boiling. Let it boil for about another minute. Taste for seasonings and add more salt and white pepper if desired. Serve with sour cream and dill weed. Store leftover soup in an air-tight container for up to five days.  Wonderful served with cheesy bread sticks, crusty French bread or even bacon, lettuce and tomato sandwiches.

Tip: The web site I found the original recipe on says you can add diced celery, diced potatoes, carrots or even cannelloni beans, but I like it too well as is to add anything else. It probably could be made with yellow summer squash if you do not have zucchini.

S’MORE TORTE

This is also wonderful without the chocolate frosting, but then it wouldn’t be a S’More treat. This needs to be made at least 8 hours ahead, and is even better if it’s made the night before. (The graham crackers need to soften and the pudding needs to set.) You can substitute homemade whipped cream for the whipped topping, and instead of chocolate frosting, melt chocolate chips with a little butter and drizzle on top. Use your imagination for any stir-ins you want for the filling, for example bananas, strawberries, blueberries, etc.

2 packages instant vanilla pudding mix

3 1/2 cups cold milk

8 ounce container frozen whipped topping

1 box graham crackers

1 can dark chocolate frosting

In a medium bowl, whisk together the pudding mix and milk until smooth and fold in the whipped topping. Line the bottom of a 9”X13” pan with a single layer of graham crackers, breaking if necessary to fill the whole bottom. Pour half of the pudding mixture on them and spread evenly. Top with another layer of graham crackers, and then another layer of the pudding mixture. Top with a third layer of graham crackers, and then the chocolate frosting. The frosting spreads easier if it is heated slightly first. Refrigerate the torte for at least eight hours or up to two days. It can also be frozen and thawed overnight before serving. Just wrap the pan in a double layer of foil before freezing.

Thought for the week: Forgive yourself for failures of the past and move on to do things better in the future. As musician “Jelly Roll” said at the 2023 music awards, “The windshield is bigger than the rear-view mirror for a reason. Because what is in front of you is so much more important than what‘s behind.”

(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.)

Shirley Prudhomme
Crivitz