Pat Dollard | Young Americans

I have no other phrase for her other than “That Cunt Pelosi”…

Just check out this Politico.com article by Josephine Hearn:

The processed cheese has been replaced with brie. The Jell-O has made way for raspberry kiwi tarts and mini-lemon blueberry trifles. Meatloaf has moved over for mahi mahi and buns have been shunted aside in favor of baguettes.

A revolution is afoot at the deli counters, grills and salad bars of the U.S. House of Representatives.

Newly ascendant Democrats may have hit roadblocks on Iraq and fiscal issues, but they have revamped congressional menus, replacing fatty, pre-made foods with healthier, gourmet alternatives. The once dreary congressional cafeterias now abound with haute cuisine.

The menu transformation is part of Speaker Nancy Pelosi’s “Greening the Capitol” plan to make the House campus more environmentally friendly and socially progressive.

But there can be a downside to delicious. Not everyone is happy with the enhanced offerings. Many congressional employees have complained that as the food quality has increased, so have the prices.

“It’s a big jump from high school cafeteria to fancy-pants gourmet. I just wish my pay improved,” said Caryn Schenewerk, a staffer for Rep. Gabrielle Giffords (D-Ariz.).

A fruit and cheese side dish with two small wedges of brie and cheddar, six grapes, two saltines and one strawberry cost $4.95, for example.

House officials explained that the fresher and more varied foods were indeed more expensive but that they had tried to preserve low-cost alternatives such as pizza, sandwiches and prepared salads, which remain around the same price.

Higher prices weren’t the only complaints.

Perhaps it was inevitable that any major change orchestrated by the Democrats, be it legislation or legumes, would draw Republican fire.

One House Republican aide lobbed attacks at the Democrats over e-mail.

“I really don’t like Nanny Nancy telling me what I can and cannot eat for lunch. If I want to eat unhealthy, I should have that choice!” the aide fumed.

Republican aides have raised questions about why the cafeterias now stock Stonyfield Farm yogurt, speculating that the move would line the pockets of the company’s CEO, Gary Hirshberg, a significant player in Democratic politics.

That assertion is nonsense, said Jeff Ventura, a spokesman for the chief administrative officer, the House official who oversees the cafeterias. He said the new food vendor, Restaurant Associates, selected the yogurt producer based on price, quality and consumer satisfaction.

“The idea that the CAO employs a political litmus test on the hundreds of food items in the cafeterias is nothing short of absurd,” Ventura said.

Several calls to Restaurant Associates’ spokeswoman Gina Zimmer were not returned.

Grumbling aside, the menu choices now available present a whole new world of congressional culinary adventures.

There is pan-roasted Chesapeake rockfish with sweet potato fennel hash and yellow pepper relish. Pears with Stilton cheese and watercress. Cumin-scented leg of lamb with almond couscous. There are vegetables with funny names, like bok choy, arugula and jicama. There are baked goods with Italian names, like biscotti, focaccia and frittati.