http://thepage.time.com/feingold-statement-on-amendment-proposal/
FEINGOLD TO INTRODUCE CONSTITUTIONAL AMENDMENT ENDING GUBERNATORIAL APPOINTMENTS TO SENATE VACANCIES
Washington, D.C. – U.S. Senator Russ Feingold, Chairman of the Senate Judiciary Subcommittee on the Constitution, issued the following statement today on plans to introduce an amendment to the U.S. Constitution to end appointments to the Senate by state governors and require special elections in the event of a Senate seat vacancy.
“The controversies surrounding some of the recent gubernatorial appointments to vacant Senate seats make it painfully clear that such appointments are an anachronism that must end. In 1913, the Seventeenth Amendment to the Constitution gave the citizens of this country the power to finally elect their senators. They should have the same power in the case of unexpected mid term vacancies, so that the Senate is as responsive as possible to the will of the people. I plan to introduce a constitutional amendment this week to require special elections when a Senate seat is vacant, as the Constitution mandates for the House, and as my own state of Wisconsin already requires by statute. As the Chairman of the Constitution Subcommittee, I will hold a hearing on this important topic soon.”
I supported seating Roland Burris, and I think Gillibrand is a pretty decent pick (though for NY, we could've gotten somebody more solidly progressive). I'm generally in favor of executing whatever legal process we have as efficiently and fairly as possible.
But that doesn't mean we can't improve that process. The people should choose their Senators when there's a vacancy, the same as when there's a regular election.
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This is a roughly 6-8 serving casserole; you'll need a round casserole dish, preferably 2.5 quart (you can kinda get away with a 2 qt, but the sauce will be right up the brim), made of some slow-heating material (pyrex, ceramic, stoneware, corningware -- not metal).
This is more of a narrative than a "recipe". Read through the whole thing and figure out exactly what your process is going to be, before starting; there are a bunch of finicky parts of the process (making roux, tempering an egg) that are time-sensitive, so you don't want to get caught pondering ratios when you're in the middle of doing those steps. (Note that where you have a prepped ingredient -- diced onion, shredded cheese, etc -- you can get somebody else to do that for you while you're cooking, or you can do it before you turn on the heat.)
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I had this for lunch earlier today. It's almost as good zapped in the microwave (2.5 minutes uncovered on 60%, so the steam doesn't waterlog the breadcrumbs, but the heat doesn't cause the edges to splatter before the inside is warm) as it was fresh. The sauce seems to be better about not separating than the typical cheese sauce. (The last time I attempted to reheat a fettucini alfredo, it didn't work very well -- I ended up with fettucini with little sticky cheese curds adhering to it, in a puddle of oil. Still edible, but not all that appetizing.)
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pleased
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