Last Week's Top 5 Hits at Reason.com
These were the most popular columns at Reason.com last week:
Arrest Everybody: Arizona encourages police to emulate "the toughest sheriff in America," by Jacob Sullum (5/5)
We Are Out of Money: American governance won't begin to inch forward until the political class faces basic facts, by Matt Welch (5/7)
Unpaid Interns Are Exploited? How the Labor Department's new rules will interfere with the rights of contract and free association, by John Stossel (5/6)
The Myth of the Menacing Militias: Think the Hutaree are the leading edge of a vast new paramilitary threat? Think again, by Jesse Walker (5/5)
How Starving Government Still Gets Fat: Tax cuts aren't enough. We need to reduce the size and scope of government, by Steve Chapman (5/3)
Editor's Note: As of February 29, 2024, commenting privileges on reason.com posts are limited to Reason Plus subscribers. Past commenters are grandfathered in for a temporary period. Subscribe here to preserve your ability to comment. Your Reason Plus subscription also gives you an ad-free version of reason.com, along with full access to the digital edition and archives of Reason magazine. We request that comments be civil and on-topic. We do not moderate or assume any responsibility for comments, which are owned by the readers who post them. Comments do not represent the views of reason.com or Reason Foundation. We reserve the right to delete any comment and ban commenters for any reason at any time. Comments may only be edited within 5 minutes of posting. Report abuses.
Please
to post comments
How disappointing.
Five heads up five asses--very impressive.
Smoked Salmon and Egg Salad
Ingredients
12 eggs
2 stalks celery, chopped
1 red onion, chopped
5 ounces diced smoked salmon
1 cup mayonnaise
3 tablespoons chopped fresh dill
salt and pepper to taste
Directions
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.