Taxes, Taxes, Taxes!

Taxes, Taxes, Taxes!

For those residing under rocks or in Neverland, on or about April 15th, you will be expected to pony up an excessively high percentage of your hard-earned income to Uncle Sam or to his state and municipal imitators.

Of course, if you’re among the 35% or so of Americans who are living scotfree of income taxes, you’re “in like Flynn” on April 15th, exempt from what Oliver Wendell Holmes, Jr. called, “the price we pay for civilization,” what 21st century taxpayers would call an inordinate charge, which taxpayers would call the people who don’t pay any income taxes leeches.

What better word describes people who suck at the public teat and who contribute nothing toward the the sustenance of that teat?

Still, there’s even more bad news for us honest taxpayers: For those who haven’t noticed, income taxes are just the beginining. In governmental sleights of hand designed to make us schlups think the IRS and its state counterparts are the only governmental pocket-pickers and to convince us that taxes are really in the public’s best interests, the feds, states, and localities have cooked up all kinds of thievery.

Ken and Daria Dolan outline just some of those tricks of the governmental trade: http://aol.it/hWuFJt

Take, for instance, what are termed “sin taxes,” financial penalties for what bureaucrats deem activities detrimental to our health and moral well being. Testimony to political hypocrisy, the imposition of such behavioral taxes presupposes the moral superiority of the imposers who, all too often, are imposters.

The Dolans cite levies on liquor, gambling, and smoking but include in other categories taxes on equally “sinful” pursuits such as strip shows and the like as well as taxes on those who indulge in a friendly game of poker with playing cards. . .
(Read more at http://www.genelalor.com/blog1/?p=3901)

Got Milk? Breast Milk in the News

Got Milk? Breast Milk in the News

. . . Chef’s Cheesey Recipe for Breast Milk: Chef Angerer is offering a special taste treat for the clientele at Klee Brasserie: cheese made from his wife’s breast milk.

He was surprised that the phone ran off the hook after he blogged about his ticky-tacky gastronomic experiment. He must have forgotten that Klee Brasserie was situated in the Chelsea section of Manhattan.

That’s in New York City, for the folks from Oshkosh.

Chef Daniel cites drawbacks for human breast milk, not the tackiness of it all but that it doesn’t curdle well enough to make cheese; he has to add cow milk to his recipe for canape’s of breast-milk cheese with figs and Hungarian pepper.

It must be the fruit and that exotic pepper that gives it that special pizzazz.

Angerer’s wife, Lori Mason, obviously a willing participant in the enterprise, pointed out for those who were unaware that, ”I think a lot of the criticism has to do with the combination of sex and cheese, but . . . the breast is there to make food.” . . .
(Read more at http://www.genelalor.com/blog1/?p=1555)