Is there a silver lining on the Supremes PPACA ruling

I've not yet read the entire ruling - it is too damn long, but I believe Roberts claimed that the mandate was simply another tax?

And your saying there may be a silver lining indicates that guaranteeing consumers certain reasonable "rights" is not a "silver lining"?

Originally Posted by desert dude

I have been thinking about this over lunch. I think there is one good aspect to this ruling from a constitutionalist's perspective. I haven't read the actual ruling but from what is being reported, Roberts' majority opinion ruled that PPACA is unconstitutional under the commerce clause. The thing I feared most was that PPACA would be ruled constitutional under the commerce clause, thereby expanding the scope of federal power to literally everything.

In that sense this is a marginal constitutional victory for those who care about the constitution. This ruling puts a firm cap on how far the definition of "amongst the several states" can be stretched to actually read "within the several states". This leaves room for SCOTUS to gradually roll back commerce clause rulings and to restore constitutional order to the Republic; I know, that's probably a pipe dream, and it won't happen in my life time, but I have to wake up every morning and have some kind of optimism as I shave when I worry about the ever growing death star.

I'm sorry what did you say you had for lunch ???

I just got done eating a thin crust veggie and some buffalo wings from Domino's. Breakfast of champs.

I am looking forward to a double cheeseburger and a tall microbrew. Will this harm my eligibility, or improve it? cn

it wasn't like their new school veggie pizza with the tomatoes and nasty shit on there either. It was just mushroom, olive, green pepper and onion. So dank. And the hot wings . . . mmhmm. It's weird, I didn't like spicy things as a kid much but I crave the shit out of them now. Anybody else's taste buds change like crazy the older they got? I don't even really like sweet things much anymore either. WTF? lol

Originally Posted by Scrotie Mcboogerballs

it wasn't like their new school veggie pizza with the tomatoes and nasty shit on there either. It was just mushroom, olive, green pepper and onion. So dank. And the hot wings . . . mmhmm. It's weird, I didn't like spicy things as a kid much but I crave the shit out of them now. Anybody else's taste buds change like crazy the older they got? I don't even really like sweet things much anymore either. WTF? lol

I had a tostada (loaded).. Yeah the older I got the more I could appreciate the taste of food

Originally Posted by londonfog

I'm sorry what did you say you had for lunch ???

Crow, washed down with salty ham tears.

Three Crow Recipes
From Debbie, courtesy of her Mom's WW II cookbook

Crow and Mushroom Stew

3 crows
1 Tbsp lard/shortening
1 pint stock or gravy
2 Tbsp cream
1/2 cup mushrooms
salt and pepper
cayenne pepper

Clean and cut crows into small portions and let them cook a short time in the lard/shortening in a saucepan, being careful not to brown them.
Next, add to the contents of the pan, the stock or gravy, and salt, pepper and cayenne to taste.
Simmer 1 hour, or until tender, add mushrooms, simmer 10 minutes more and then stir in cream.
Arrange the mushrooms around the crows on a hot platter.

Potted Crow:

6 crows
3 bacon slices
stuffing of your choice
1 diced carrot
1 diced onion
chopped parsley
hot water or stock
1/4 cup shortening
1/4 cup flour
buttered toast

Clean and dress crows; stuff and place them upright in stew-pan on the slices of bacon. Add the carrot, onion and a little parsley, and cover with boiling water or stock.
Cover the pot and let simmer for 2-3 hours, or until tender, adding boiling water or stock when necessary.
Make a sauce of the shortening and flour and 2 cups of the stock remaining in the pan.

Serve each crow on a thin slice of moistened toast, and pour gravy over all.

Crow Pie:

1 crow
stuffing of your choice
salt and pepper
shortening
flour
2 Pie crust mixes
2-3 hard-boiled eggs

Stuff the crow. Loosen joints with a knife but do not cut through.
Simmer the crow in a stew-pan, with enough water to cover, until nearly tender, then season with salt and pepper. Remove meat from bones and set aside.
Prepare pie crusts as directed. (Do not bake)
Make a medium thick gravy with flour, shortening, and juices in which the crow has cooked and let cool.
Line a pie plate with pie crust and line with slices of hard-boiled egg. Place crow meat on top. Layer gravy over the crow. Place second pie dough crust over top.
Bake at 450 degrees for 1/2 hour.

Collected by Bert Christensen
Toronto, Ontario