Posted on 12/31/2001 2:56:10 AM PST by PJ-Comix
And the next president to retire AFTER 1997 was Bill Clinton.
And the reason I know this is because I called Senator Thurmond's office and asked.
Actually, Barbara Olson points out in The Final Days (a Christmas gift from Mrs. RightRules) that x42 signed an exec order on his way out the door giving Chels SS protection for six months. No word on whether the contingent was stolen along with all the other goods Bill & Hill left town with.
Wouldn't you also be tempted to make a few bizarre calls (like belching and making barnyard noises) to certain government and Congressional types just to have that number pop up on their Caller ID's? Heeeeheeeeeee
Here is the law, and Senator Thurmond is too old to know what week it is much less the law! Add to that the fact that the North Carolina flag has the strips upside down and I begin to see the problem.
In 1965, Congress authorized the Secret Service (Public Law 89-186) to protect a former president and his/her spouse during their lifetime, unless they decline protection. Congress recently enacted legislation (1997) that limits Secret Service protection for former presidents to ten years after leaving office. Under this new law, individuals who are in office before January 1, 1997, will continue to receive Secret Service protection for their lifetime. Individuals elected to office after that time will receive protection for ten years after leaving office. Therefore, former president Clinton will be the last President to receive lifetime protection.
Hey, how about "loaning" SS protection? If he "loans" out his secret service, does that mean he is not covered, or is less covered? Nevermind....
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Have you been taking new word lessons from Teacher again?
From www.SamCooks.com
I love cassoulet but it normally takes hours (sometimes days) to make. Not this one. Many substitutions are possible including making this an all-sausage cassoulet. It's also a good way to use up leftover lamb, goose, duck, or roast pork from Sunday dinner, though the French (nor I) would ever use beef. Ingredients:
12 to 14 ounces turkey kielbasa, 12 to 14 ounces smoked pork butt, skin casing removed, or Canadian bacon
1 small onion, about 4 ounces
3 cloves garlic
Two 15-ounce cans navy, Great Northern or other white beans
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup tomato sauce
1 cup chicken stock
Salt and freshly ground black pepper
Hot-pepper sauce
1 loaf crusty country French bread
1.Put a large deep heavy skillet over high heat. Cut the kielbasa crosswise into 1/2-inch-thick slices and cut the pork butt into chunks about 1/2 to 3/4 inch. Add the meat to the skillet and cook, stirring once or twice, while you peel and quarter the onion and peel the garlic. Put both in a food processor. Pulse until the onion is coarsely chopped. (Or chop the onion and garlic by hand.) Add to the skillet and cook for 2 minutes, stirring a few times.
2.Meanwhile, open the canned beans into a colander, rinse, and drain briefly. Chop the thyme leaves, if using fresh.
3.Add the beans, thyme (if using dried, crush between your fingers), tomato sauce, stock, and salt, pepper, and hot sauce to taste to the skillet. (Go easy on the salt initially. The ham may be salty.) Cover and cook for 7 minutes, stirring a few times.
Adjust the seasoning as desired. Serve in shallow soup plates with the French bread.
Serves 4
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