ScreamingEagle
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- Jul 5, 2004
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- #21
We're nowhere near the alleged "meat".But they have been saying for years they are triming the fat off. There is only so much fat on a piece of steak before you start cutting into meat itself.
You could cut 20% across the board and the moocher class would still have plenty of lard to sustain them.
This imaginary '20 percent across the board' would not alleviate the need to raise the ceiling.
Isn't that much like raising your credit card limits to cover the bills you cannot pay....?