Yet Another Tax

So Britishland is going to implement a wealth tax — whereby one is taxed (annually) not just upon income, but upon one’s total “wealth”, including such things as property.

How do I know this?  From this statement by their Labour Government:

A minister has opened the door to Labour introducing a wealth tax at some point amid pressure from backbenchers to change course ahead of sweeping welfare cuts.

Emma Reynolds said that the Government would reject demands for a 2 per cent levy “for the time being” but did not rule out such a tax at future financial events.

If you’re at all familiar with politician-speak, “did not rule out”  means “we’re gonna do it, and sooner than you think”.

And lest you think this villainy is confined to places across The Pond, be aware that it’s a staple position among the Wealth Envious (i.e. most Democrats) Over Here as well.

Step forward, Sen. Pocahantas Warren:

The wealth tax is a cousin of the property tax, but it encompasses all forms of wealth: cash, stocks, jewelry, thoroughbred horses, jets, everything. Warren calls the policy her “Ultra-Millionaire Tax.” It would impose a 2% federal tax on every dollar of a person’s net worth over $50 million and an additional 1% tax on every dollar in net worth over $1 billion. Economists estimate it would hit the 75,000 richest households and raise $2.75 trillion over ten years.

The minute you hear the “t” word (“trillion”) applied to tax revenue, you can see the Socialists’ ears prick up.

Now here’s the fun part.

In 1990, twelve countries in Europe had a wealth tax. Today, there are only three: Norway, Spain, and Switzerland. According to reports by the OECD and others, there were some clear themes with the policy: it was expensive to administer, it was hard on people with lots of assets but little cash, it distorted saving and investment decisions, it pushed the rich and their money out of the taxing countries—and, perhaps worst of all, it didn’t raise much revenue.

Lest you think that this precedent would prevent socialists like Warren and the Labourites from initiating such a tax, you don’t know much about Socialism — where history (especially of failure) is always brushed aside with the airy comment of “But this time, we’ll do it better!”

After the loathsome Emma Reynolds’s little aside, that roaring you hear will be the sound of more (taxable) private jets being readied for takeoff on one-way flights out of the UK — although it should be noted that the roaring has been going on ever since Labour was returned to power last year.

Monday Funnies

And our update:

Now it’s time for a little personal advice from Dr. Kim:

And let’s not forget that it’s nearly Easter:

And from Britishland:

…and if all that doesn’t say “Easter”, then what does?  But to continue:

And speaking of putting strange things in your mouth, here’s the latest in our “Seen At The Bar” series:

Now sit back, relax and enjoy yer  drink  week.

Modern Classic Beauty: Charlotte Rampling

Probably one of the better examples of the femme fatale in the movies, Charlotte Rampling evoked the Swinging Sixties — the last few years thereof at any rate — as much as anyone.

It helped that she was, and still is, a brilliant actress — equally fluent in French and English — and so has never had to get by just by showing off her body.

Although she was never shy about that, either:

And in color:

Add to that a glorious, sexy contralto like Lauren Bacall’s…

…which means (like Bacall) pure sex appeal at any age.

And then there’s that “showing off the body” thing:

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Meal Planning

This article got me thinking:

Two-time Masters winner Scottie Scheffler is taking the opportunity to plan a Texas-style menu for this year’s Masters Tournament dinner, according to reports.  Scheffler has the honor of arranging the menu for the “Masters Club” dinner, which was first held in 1952 in honor of golf legend Ben Hogan.

The tradition has carried over to today, when the current Green Jacket winner is given the task of planning next year’s dinner.

Your assignment, should you choose to accept it, is to set your menu for such an event. Assume that you’d have excellent chefs (like they have at Augusta National) who could create pretty much anything you specified.  You should have four courses:   a soup and/or starter, antipasto/fish, main course and dessert.

Mine is below the fold, to give you an idea.

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