Text 3153, 75 rader
Skriven 2013-08-04 09:36:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: upcharge
================
-=> MICHAEL LOO wrote to JIM WELLER <=-

 JW> Not unlike the $10 temporary surcharge on my water bill (which also
 JW> covers sewage and garbage) for a trash compactor at the dump which
 JW> has morphed into a permanent "capital improvement fund". But it is
 JW> just a user fee; the mayor is proud to boast that my taxes didn't go
 JW> up!

 ML> And why, exactly, does the voting public always fall for this?

You do understand that the imposition of the "service fee (not a tax)" is not
something that the individual voters could/can/would vote on. And by the time
that the "temporary" fee is institutionalised and permanent the sheeple have
become inured to it. 

At least that's what politicians count on when the next snout counting time
comes around.
 
 ML> How did they explain away the temporariness, I wonder. I am not
 ML> so averse to the taxes themselves as to the lies that
 ML> recharacterize them.

You never studied Dr. Goebbels, did you?

OK, I'm done with political lessons here.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: German Stew
 Categories: Beef, Vegetables, Herbs
      Yield: 12 servings

      2 tb  Oil
      1 cl Garlic; crushed
  8 1/2 c  Beef broth or water
    1/2 c  White vinegar
      2 ts Salt
  1 1/2 lb Potatoes, peeled, in large
           - chunks
      1 c  Sliced onion
      3 lb Stewing beef; in 1" cubes
      1 tb Sugar
      1    Bay leaf
      2 c  Carrots; sliced
      1 ts Dill weed; crushed
    1/4 c  Water
      1 tb Flour
 
  Heat oil in large saucepan.  Add onion and garlic,
  saute until tender, about 5 minutes.  Remove with
  slotted spoon. Add beef, saute until browned on all
  sides. Return onion to pot. Stir in broth, vinegar,
  sugar, salt and bay leaf. Bring to a boil. Reduce
  heat and simmer covered about 1 1/2 hr. until tender.

  Add potatoes, carrots and dill. Simmer covered until
  meat and vegetables are tender, about 20 minutes.
  Refrigerate overnight. Remove layer of fat. Simmer,
  stirring frequently, until heated through. Mix flour
  and 1/4 cup water. Stir in stew, mix well. Cook and
  stir about 2 minutes until thickened.
   
  A.O.--New Iberia, La.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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