House Democrats finally remembered last night they are the majority party, elected to enact change, and passed a health care reform bill despite every obstructionist trick in the book by the GOP. They remembered nobody really cares what the extreme right fringe doesn’t want, except perhaps other teabaggers and wingnuts.

The lone Republican to vote for the bill was Joseph Cao of Louisiana and within minutes, wingnuts had vandalized his Wikipedia entry. That’s a mature sign of support for democracy, isn’t it?

But do they even understand the precepts of democracy and a federal republic? The fact they use the terms communist, socialist and fascist as synonyms tells me they missed a lot of school. And they don’t care if they’re wrong, aren’t bothered by how little they know and how much they don’t. They simply soak up whatever vitriol and untruths they hear from their heroes such as Glenn Beck, whom you’ll never see at a Mensa meeting.

The nadir of wingnuttery and teabaggery came at a Thursday rally when some displayed atrocious anti-Semitic signs comparing health care reform to the Holocaust, prompting Elie Wiesel to say, “This kind of political hatred is indecent and disgusting.”

Imagine what the wingnuts will do and say when they discover Rep. Cao was born in Saigon. They make Archie Bunker seem like Dag Hammarskjöld. If Watergate was a cancer on the presidency, the extreme right fringe is a cancer on the Republican Party and a fetid wound on the national discourse.

I’d say shame on them, but they are quite clearly shameless.

Peter Dunlap-Shohl
Frozen Grin
Nov 7, 2009

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Related post on From Scratch: Smart People Need Not Apply

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Pumpkin latte

November 6, 2009

in Miscellany, recipes

pumpkinlatte

Pumpkin was on my shopping list, so when I spotted Libby’s canned pumpkin on a small table at the supermarket last weekend, I made a beeline for it, not noticing till I got there that it was a sampler table. Grocery store samples are usually things I don’t eat, but I love pumpkin and coffee’s in my veins.

The friendly woman who poured my sample promised it would remind me of pumpkin latte from a coffee house. Just for good measure, she squirted a little mountain of whipped cream on top. I think I had a white moustache from the first sip but didn’t care; she wasn’t kidding about how good it is.

The recipe, by Libby’s, is simple and came home with me. It was chilly enough yesterday to make a batch, savoring not only the latte but also the savings I enjoyed by spending five minutes to make it.

By the way, the cup is an old piece of Bavarian china I picked up in New Hampshire for either a dime or a quarter. I know next to nothing about china, so if anyone can enlighten me about the cup I’d love to learn.

Pumpkin Latte

Adapted from Libby’s

Calculate

1 cup/8 oz strong coffee
1/4 cup/4 TB pure canned pumpkin, not pie filling
5 oz (small can) evaporated milk, fat-free or regular
1 – 2 tsp sugar
1/8 tsp pumpkin pie spice or cinnamon (see note)

platte2Combine all the ingredients in a small saucepan or a 2-quart microwave-safe measuring cup. Microwave or heat until quite hot; if using the stovetop, heat over medium-low heat and stir from time to time.

Pour and serve. If you want foam, first whizz the latte in a blender (holding down the lid with a kitchen towel to protect yourself) or use a hand blender, as I opted to.

Makes 2 8-ounce servings.

Ella’s Note: I used pumpkin pie spice in the latte and sprinkled cinnamon on top. Greedy, I guess. To learn about pumpkin pie spice and how to make your own if you wish, please see my earlier post about that.

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How to: preserve and proof yeast

November 5, 2009
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Most people who get hooked on baking with yeast eventually buy it in bulk, whether online, from a local coop, a members-only warehouse store or even a friendly bakery if their town is lucky enough to still have a real one and not the typical par-baked and from-a-mix bake shops in supermarkets. Yeast is expensive [...]


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November 4, 2009
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The big day is three weeks from tomorrow. I always try to make ahead some of a large or special meal and Thanksgiving is the Super Bowl of cooking. No way I’m waiting till the day before to start.
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Cashew and coconut sauce for grilled chicken

November 3, 2009
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I always welcome a quick but tasty recipe — who doesn’t? — and that’s especially true as we move into the busy holiday season. This year, with all the disruptions and work from moving, I’m especially happy when a new dish fits the bill. As this one does.
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November 3, 2009
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Cashews have so many health benefits they’ve become the world’s #1 nut crop, with more than 4 billion pounds harvested annually. They’re among the lowest in fat and the fat they have is the good, heart-healthy kind. They boast antioxidants, magnesium, fiber and copper; no wonder they’re sometimes called “nature’s vitamin pill.”
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Pumpkin pie spice

November 2, 2009
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I don’t usually espouse buying spice mixes and blends that can be put together quickly at home, but pumpkin pie spice is an exception even though I don’t use it in pie; my favorite recipe uses individual spices instead. I do use it in other baked goods. It’s a smart buy not only because it [...]


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Reality in fat city

October 12, 2009
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People in Huntington, WV bristle when their town is called America’s fattest and unhealthiest. They say it’s unfair and not true. Be that as it may, the CDC singled out the Huntington metro area for that dubious distinction and now a reality show with Jamie Oliver will try to turn things around.
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Cartoon of the week – 10/11

October 11, 2009
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To hear the GOP tell it, President Obama winning the Nobel Peace Prize represents the end of civilization as we know it. Never mind that much of the world rejoices with us, applauding the selection of someone who is restoring the respect of America in other lands, respect shredded by one Republican Texas cowboy.
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Zesty pork ribs

October 8, 2009
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My slow cooker is one of the few small appliances I kept when I moved. I used it several days while packing and throwing away things and expect to use it while unpacking. It’s just so effortless, requiring no attention.
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