The AMA's take on Obamacare

Found this post at An Ol' Broads Ramblings and thought it was worthy of being brought over to my blog. It do give another perspective.

Apparently the American Medical Association has weighed in on Obama’s Nationalized Health Care Plan

The Allergists voted to scratch it, but the Dermatologists advised not to make any rash moves. The Gastroenterologists had sort of a gut feeling about it but the Neurologists thought the Administration had a lot of nerve.

The Obstetricians felt they were all laboring under a misconception. Ophthalmologists considered the idea shortsighted. Pathologists yelled, “Over my dead body!” while the Pediatricians said,”Oh, Grow Up.” The Psychiatrists thought the whole idea was madness, while the Radiologists could see right through it. Surgeons decided to wash their hands of the whole thing.

The Internists thought it was a bitter pill to swallow, and the Plastic Surgeons said, “This puts a whole new face on the matter.” The podiatrists thought it was a step forward, but the Urologists were pissed off at the whole idea. The Anesthesiologists thought the whole idea was a gas and the Cardiologists didn’t have the heart to say no.

In the end, the Proctologists won out, leaving the entire decision up to the assholes in Washington.

Token Cooking Post

Precious friend Katherine at Smoky Mountain Cafe recently encouraged me to post any of the recipes I try, so, I thought I would give the one I tried last night a chance. Unfortunately, I don’t have cool pictures to go along with, so, bear with me, and we’ll see how this turns out.

I started with eight chikken breast tenders, threw em in a collander and washed them real good {as Emeril would say, you never know when the chikken police are watching}. While the tenders were draining, I placed about five pats of butter in a medium sauce pan, and started the butter melting. Then I placed 1-¾ cups of rice in the pan, plus 2 tablesoons of rosemary n garlic seasoning, and allowed that to cook for about ten minutes, occasionally stirring, until most of the rice turned brown. I next added 3-½ cups of chikken stock and stirred until it began boiling, then turned heat down to low, and covered the pan.

While the rice was steaming, I poured “sweet rice flour” in a dish, and stirred in black pepper and rosemary n garlic dried seasoning. About 2 tablespoons of EVOO in a large frying pan, then rolled each tender in the flour, and fried til both sides were brown. Then placed the tenders in another pan and in the oven at 300 degrees for about 15-20 minutes.

Now the rice was done, and the chikken was done, and WOW was it delicious. I didn’t fix any vegetables with it, but I could see the possibility of having hominy or fried okra along with it.

Happy days are here again

Yeah! Cassy's back!!!

It is good to know that she was not deep-sixed, and that while she was missing, she was having a great time.

Go and take a look at her site, she gots some really good things to say

unawares

Katherine of Smoky Mountain Cafe tagged me to share 7 random facts about myself.

Katherine is a super friend, and always, always has really good recipes. As the old chef would say, I guarantole you it gonna be some kinda goooooood!

The rules are, you have to provide the link of the person who tagged you, and you have to tag 7 others to do the same.

On with the facts!

I fought the dust, and the dust won.

I think champagne tastes like vinegar with alka seltzer.

My favorite color is lavender.

I have been a clown, and have composed a sermon on clowns for Christ.

I have mellowed a lot in the last few years.

I enjoy listening to the music of my youth, more than anything that is being offered today.

I prefer reading a book to watching television.

I tag:

Jane from Scheiss Weekly - Just As It Says
John at John's" Egocentric World
Pamela at Atlas Shrugs
Linda at Something... and Half of Something
The cool Cajun at Mostly Cajun, All American and Opinionated
Doctor Helen at Dr. Helen