I listened to President Obama's speech on Health Care Reform the other night.
I haven't read the bill; I have not been here for all of the discussions, so I have a very limited view of it all.
What he said all made excellent sense to me, except I think he should do a bit more to reform malpractice litigation and premiums – which are outrageous.
But no more outrageous than the behavior of many of the Republican elected official during the speech.
One was texting on his Blackberry.
One actually shouted out 'Lies' at one point.
They all sat with disgruntled expressions on their faces and walked out a bit prematurely.
What are they – all 4th graders?
Can't they behave like adults?
They are elected to office to represent their constituents…. Is this how the 'people back home' want them to behave?
Wouldn't it be more productive if they were to have actual discussions and/or debates; to work together to effect a change that would benefit everyone?
I'm not saying the Democrats are any better. I'm sure, given the opportunity, they could behave just as badly.
But these are grown men and women, supposedly the leaders of "The best country in the world". Can't they start acting like it?
And what's with inciting seniors to riot against 'socialized medicine'. Hasn't anyone told them that Medicare IS socialized medicine?
I have to stop now….
A simple, dish with few ingredients, this highlights the fresh taste of chard (Swiss Chard) in summer. Use a deep dish and pile it high. It wilts and compacts as it bakes. Add the cheese at the end or it all ends up on the foil. The top layer of potatoes looks a bit strange balancing on top of the chard, but it all comes together.
Potato and Chard Gratin
2 medium potatoes (10oz, 300gr)
8oz (225gr) (Swiss) chard, stems and leaves
1/2 cup (4oz, 225ml) chicken stock
2 tbs chopped fresh parsley
2 tbs chopped fresh chives
2oz (60gr) cheese, Gruyère, Edam, Swiss
1 tsp olive oil
Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, about 1/2" (1cm) using both leaves and stems. With a sharp knife thinly slice the potatoes. Snip herbs. Heat chicken stock. Lightly oil the bottom of a deep (1 1/2", 4cm) baking dish. Spread half of the potatoes in a layer on the bottom. Pile the sliced chard on top. Sprinkle with herbs. Drizzle the hot stock over the top and press down as best you can. Lay the rest of the potatoes over the top. Cover with foil and bake, 45 minutes, at 200C (400F).
Slice cheese. Remove dish, uncover, lay the cheese over the top and return to oven for 15 minutes longer. Remove from oven and serve.