Pay Equity, is it a thing? Find out April 20 in Marin?

Pay equity; supposedly California has had it since 1949, did you know that? I thought not. That's because there are more loopholes in the law than there are holes in Swiss cheese (I feel a recipe coming on for loophole cheese souffle).

So now Senator Hannah Beth Jackson is introducing a bill to close the loopholes, and we can only hope, bring true parity to pay scales in the State.

The Marin Women's Political Action Committee is on it. April 20 we will host a discussion with Assembly member Mark Levine and Jennifer Reisch, Legal Director of SF Equal Rights Advocates 


So come and learn and speak up and take action! Politics is not a spectator sport and if affects all of us. 

$10 includes food and drink. Redwoods Presbyterian Church, 110 Magnolia Larkspur. 6 PM. RSVP Barbara at bmatas8139@aol.com or 897-1224.

 Swiss Cheese 
"Loophole" Souffle

• 4 tablespoons softened butter
• 2 tablespoons finely grated Parmesan
• 3 tablespoons flour
• 1 cup hot milk
• 1/4 teaspoon paprika
• Pinch nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 4 egg yolks
• 5 egg whites
• 1 cup coarsely grated Swiss cheese

Directions

Preheat the oven to 400 degrees F.
Butter a 6-cup souffle or straight-sided baking dish with 11/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess.
In a large saucepan, melt the remaining butter over medium high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1.
Whip the egg whites to stiff, shining peaks, then whisk 1/4 of them into the sauce to lighten it. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese.
Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes. Serve immediately.