Yet another reason I like my Congressman

Keith Ellison is one of the thirteen Democratic members of Congress who is taking the Food Stamp Challenge, i.e., eating on a budget of about $4.50 a day to show solidarity with food stamp recipients who receive $32.59 a week. The personal thrift is part of a challenge organized by Fighting Poverty With Faith.

Food stamps have been a target of Republican-led budget cuts. House Budget Committee Chair Rep. Paul Ryan (R-Wis.) proposed transfering the Supplemental Nutrition Assistance Program, formerly known as the Food Stamp Program, into a block grant program administered by the states.

Sen. Jeff Sessions (R-Ala.) recently told ABC's "Top Line" that the food stamp program was "out of control" and being abused by "multimillion-dollar lottery winners." (After a Michigan man drew attention for still receiving food stamps despite winning the lottery, state lawmakers began asking recipients about their financial assets.)

The number of people relying on food stamps has risen as a consequence of the recession. Over 40 million individuals and 19 million households used the program in 2010, according to the U.S. Department of Agriculture.

The participants are:

Rep. Barbara Lee (D-CA)
Rep. Debbie Wasserman Schultz (D-FL)
Rep. Tim Ryan (D-OH)
Rep. Joe Courtney (D-CT)
Rep. Jan Schakowsky (D-IL)
Rep. Donna Christensen (D-Virgin Islands)
Rep. Alcee L. Hastings (D-FL)
Rep. Keith Ellison (D-MN)
Rep. Jim Moran (D-VA)
Rep. Jackie Speier (D-CA)
Rep. Ted Deutch (D-FL)
Rep. Marcia Fudge (D-OH)
Rep. Eleanor Holmes Norton (D-DC)

Representative Joe Courtney has been blogging and tweeting about the experience.

(No Republicans have signed up. Gee, I wonder why?)

Good video: What is Occupy Wall Street About?

Changing banks

I think I am going to ditch my relationship with TCF bank and go to a credit union.

I WAS with a credit union for a little while on one account--long story--and I was happy with them, but moved back to TCF bank because I had several accounts with them. But I'm angry enough at the new $10 a month fee on the TCF joint account because I don't move my money in and out enough to suit them. I'll be damned if I'm going to dance to their tune.

Poll #8455 Bank vs. Credit Union?

Open to: Registered Users, detailed results viewable to: All, participants: 9

View Respondents

Will you move your financial accounts from a big bank to a credit union?

View Answers

No, I'm happy with my bank and see no reason to change.
0 (0.0%)

No, because I'm with a credit union already! I've always been with them.
3 (33.3%)

No, I'm not happy with my bank, but it's too much trouble to switch.
1 (11.1%)

No, for some other reason I'll explain in the comments
0 (0.0%)

Yes! I've already made the switch.
2 (22.2%)

Yes, someday. Maybe. I'm in no hurry.
0 (0.0%)

Yes, I'm planning on switching in the next month.
2 (22.2%)

Yes, for some other reason I'll explain in the comments
1 (11.1%)

I would like to complain about this poll.
0 (0.0%)

For more info, check out the Facebook group Bank Transfer Day.

A formula to help with your holiday budgeting

Mathmatician Garth Sundem has a useful calculation to help you plan your holiday shopping.

(Follow Garth Sundhem on Twitter at @garthsundem).

Roasted Carrot Ginger Soup

I spent a little over three hours making the following soup from scratch (the recipe was provided by my local co-op Seward Co-op):

Ingredients
2 lbs. carrots, peeled and halved lengthwise
1 large onion, sliced
2 cloves garlic, chopped
3-inch piece fresh ginger, peeled and chopped
6 TB Olive oil
6 cups vegetable broth, preferably homemade (I cheated and used vegetable bullion cubes)
1 cup cream
Salt, to taste (I ended up not adding any because the broth was already rather salty)
1 tsp ground coriander
1/2 tsp group cumin
pinch cayenne pepper (adjust to taste)
To garnish: 1/4 cup creme fraiche, handful chopped cilantro, 2 TB. toasted caraway seeds

Method
Preheat oven to 350º F. Combine the carrots, garlic and ginger in a shallow roasting pan. Drizzle with 4 TB olive oil. Pour 2 cups of broth in the pan, cover tightly with aluminum foil, and bake until the vegetables are very tender, approximately 2 hours.

Heat the remaining olive oil in a large soup pot and add the sliced onions. Cook until the onions are translucent, and then add the coriander and cumin. Cook over low heat for about 6 minutes and allow spices to bloom. Add the roasted vegetables with broth to the onion and spice mixture along with the remaining 4 cups of broth. Season to taste with salt and cayenne pepper and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes.

Allow soup to cool, then puree until smooth, in batches in a blender or with a hand blender. Return the soup to the pot, adjust the seasonings if necessary, and add the cream. Serve each portion dolloped with a teaspoon of creme fraiche, sprinkled with cilantro and toasted caraway seeds.

Rob's verdict, when offered a taste: "Interesting. It's not gagworthy.

Yep. They don't deserve me.

Death Icons in Different Cultures

( Here's a cool infographic )