Give me french fries or give me death
Rachel M. Robinson, Charger Staff
With Americans saying au revoir to french fries and howdy to “freedom
fries” and “freedom manicure,” apparently they
are under the impression that this would insult the F-R-E-N-C-H.
Never mind that (french) fries originated in Belgium and (french)
dressing was invented by Americans.
Republican Representative Bob Ney thought it would be a smart move
to obliterate the word “French” from White House menus
and office buildings.
Unlike most things that go on in Washington D. C., this move didn’t
require any congressional vote.
Ney calls it a “symbolic gesture.”
Ironically, Ney is of French descent and speaks the language fluently.
Anthony M. Toll was so ticked off at the French for not joining
the campaign in Iraq he poured half a dozen bottles of Dom Perignon
(champagne worth $1,000 a bottle) down the toilet, literally. What
a statement!
Never mind that he had already paid for them.
A Florida congresswoman proposed that all American soldiers’
remains from Normandy France buried there during WWII should be
sent back to America. Not only are we “patriotic,” we’re
grave robbers too.
“ There ain’t a whole lot of need for the French,”
Roger Todd commented while lobbying for the Communication Workers
of America in Albany, Georgia. “I would just soon as call
them freedom fries, even though I’m a Democrat.”
Instead of concentrating on real issues, lawmakers are squabbling
over (french) fries.
It’s a wonder with everything topsy-turvy that lawmakers have
time to discuss (french) fries.
In this time of conflict, Americans are showing their true colors,
which aren’t red, white, and blue.
A great man, who happens to be my dad, once said, “How you
deal with a situation sends a message to the people around you about
who you really are.”
People are dying at this very moment to keep our country free from
terroists and we’re worried about renaming potatoes that are
saturated in fat. Some message. Pass the FRENCH fries, si vou’plait.
This page prepared for the web by J. Wheeler and S. Linger
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