its about time someone started calling these people out for what they are. this is exactly the right way to handle them.... quantum mushroom couldnt make a comment without slandering mr franks sexual orientation.
from urban dictionary ....Finook
Derived from "finocchio" or fennel, a derogatory term for homsexual or gay, i.e., people that wiseguys feel nervous around. Can also be spelled Fanook. this is how republicans "discuss", instead of issues ,lets call names and scream hitler !!!
Also mr frank does not get "free health care". its part of his benefit package. like my health care is. its not free, i work for it. i also pay 70 dollars a month in medicare taxes, probably to pay for this psycho ladys healthcare. the next question one should always ask is where do you get healthcare? ill bet one million shes on some government program. being on medicare or medicaid and protesting healthcare reform is like driving cross country to protest roads. these people arent against government healthcare,they are against anyone ELSE getting government healthcare. we need a system where everyone pays and everyone benefits. even republicans should be able to understand that simple concept.

Ingredients

4 tbsp Olive oil
1 onion, finely chopped
2 garlic cloves, crushed
8 large garlicky Sausages
200g wild boar bacon or pancetta, diced
1/2 fennel bulb, finely chopped
1 large carrot, chopped
1 celery stick, chopped
1 tsp Thyme, chopped
1 tsp redcurrant jelly
1 tsp Balsamic vinegar
450ml chicken stock
410g tinned green lentils
1 tbsp wholegrain mustard
2 tbsp crème fraiche


Method

1. Heat 2 tablespoons of the olive oil in a saucepan and add the onions and garlic. Fry gently over a medium heat.

2. While the onions and garlic are cooking, heat the rest of the oil in a frying pan and fry the sausages for 5-10 minutes, until browned on all sides. Cut into bite-sized chunks and pile into a casserole dish. Set aside.

3. Add the pancetta, fennel, carrot, and celery into the saucepan with the onion and garlic and cook until the vegetables are tender. Stir in the thyme, then add to the casserole with the sausages.

4. Stir the redcurrant jelly and balsamic vinegar into the chicken stock and pour into the casserole with the sausages. Bring to the boil and then add the lentils. Reduce the heat and leave to simmer for 10-15 minutes until the lentils are tender.

5. Mix the crème fraîche and wholegrain mustard together in a small bowl.

6. To serve, spoon the casserole into a large serving dish and drizzle over the mustard crème fraîche.