Saturday, April 10, 2010

Life At Our House

Things have been a little busy around here lately. I'm hoping to have time to post again in the next few days! :)

Tuesday, April 6, 2010

Amazing the Difference A Day Makes

I've started walking on my lunch breaks and walk past these trees on the way out and back. On Monday, they smelled so good!!!



Nice bright, pretty pink trees on Monday.



Fragrant open blooms. This is what summer smells like to me.



On Tuesday, those blooms were already starting to fade.

Monday, April 5, 2010

How Is This A Race Issue?

“Republican leader Michael Steele, whose leadership has been questioned by some in the GOP, said this morning his job is a little bit tougher because of his race.”

I think by now that most of America’s registered (hopefully educated) voters have heard about the Republican National Committee’s (RNC)latest expense reimbursement to a lesbian bondage-themed night club.

My first thought about the reimbursement was: Wow, REPUBLICANS are at a lesbian bondage-themed night club? That sounds like more along the speed of the Democrats. (And yeah, I am a Democrat, but with Republican leanings. Or as a co-worker of mine described herself, a flaming liberal Republican.)

My second thought was how it’s pretty messed up that the two senior members of the RNC that had to sign off on this reimbursement for approval got to keep their jobs (allegedly men) while the staffer that arranged the outing (allegedly a woman) got fired.

Never in all of this, have I had a single thought about Michael Steele having a tough time right now because he’s black. Big deal. I guess I’m not the only one that feels that way. “White House Press Secretary Robert Gibbs responded today to Republican National Committee Chairman Michael Steele's assertion that black politicians are given less room for error in their positions, calling Steele's remark ‘silly…Asked about Steele's comments, Gibbs said today that Steele's problem ‘isn't the race card, it's the credit card.’"

Oooooh, nice comeback…it’s the credit card. Touche!

Steele acknowledged today that ‘at the end of the day, I'm judged by whether I win elections and raise the money.  That's a standard I'm very comfortable with,’ he said.

As someone who is a voter but has never made a contribution to any candidate, I still feel qualified enough to make this statement. It’s NOT about Michael Steele and his ability to raise money. He is just one face of the RNC. It’s about ALL of them.

Right now, it looks like the RNC can’t quite be responsible with the donations they’ve received, which looks bad enough in and of itself. But let’s remember what the economy looks like right now with the national unemployment rate is almost 10%, according to the U.S. Bureau of Labor Statistics.

The average American needs to (and is) showing financial responsibility for themselves and their families and we may have more at stake than the RNC’s operating budget. If I were an outright Republican, I think I’d be losing respect for my party. Steele trying to say it’s about his race is akin to saying, “It wasn’t me. It’s not my fault.” He’s shirking his responsibilities as leader of the RNC. He should either get his committee in order real quick or he should be ousted.

Sunday, April 4, 2010

Blackened Mahi Mahi

Mahi mahi is a damn good meal when prepared correctly, but I always had a little voice in the back of my head when I make it, telling me, “You shouldn’t be eating this.” In Hawaiian, mahi mahi is known as the dolphin fish. Until writing this, I had thought it was a dolphin so that made me feel guilty. I was buying dolphin safe tuna but thought I was buying and eating dolphin steaks basically.

Luckily, I found out otherwise: according to Wikipedia, the mahi mahi is not a dolphin. However, it may not be as healthy as we thought: “The Monterey Bay Aquarium classifies mahi-mahi, when caught in the US, as a ‘Good Alternative’, the middle of its three environmental impact categories. The Aquarium advises to ‘Avoid’ imported mahi-mahi.” Avoiding imported mahi mahi might be harder than I thought. We just bought another bag of mahi lions at BJ’s the other day and the variety they sell is either from Ecuador or Cambodia, I believe. Although it would have been nice to know a little more as to why we should limit our monthly mahi consumption.

In the meantime, since my husband had a taste for blackened mahi mahi, it was time to hit the internet in search of a recipe. (We had first tried blackened mahi mahi at a restaurant in Tampa a few years ago at Crabby Bill’s).

The recipe we settled on was from GaGa in the Kitchen’s blog.

- Mahi Mahi or any other "meaty" fish
- Salt
- Pepper
- Paprika
- Oregano
- Onion powder
- Garlic powder
- Cayenne
- Cumin

Mix the spices in a bowl and pat a nice generous layer on to both sides of the fish filet. I even had some scallops that I coated and tossed into the pan with the mahi mahi.

Heat a nice heavy-bottomed pan (GaGa used a cast iron pot but I just used a regular deep skillet) until smoking hot.

If desired, add a bit of oil to the pan, though GaGa found it wasn't necessary. For the first time for us making it, I thought a little “moisture” might help it along. I’m pretty sure the olive oil I would have used was expired so I tossed it and used some toasted sesame oil instead.

Put the fish in the pan and put the lid on. Don't touch it until a nice crust has formed (a few minutes, depending on how thick your fish is).

Flip the fish and repeat the step above and leave it in the pan until the fish has cooked through. I’d say that our loins took about 20 minutes or so to cool thoroughly.

My husband liked these pretty well, although I thought we went a little heavy on the paprika and cayenne. We used about ½-1 ½ tablespoons of each spice and even with the scallops, we had more than enough of the dry mixture. I think next time, we’ll tone it back a bit on the paprika and cayenne, and go a little heavier on the other spices, to see what kind of a taste we get.

This was a great recipe, and if you get the chance, let GaGa know what you thought of the recipe. It was posted in June 2009, but people are still leaving comments on it.