I didn't really blog about the Tim and Pam Tebow/Focus on the Family commercial that was set to air during the Superbowl, but I guess I'm getting around to it now - after I've finally seen the damn thing. (I don't watch football. No, not even the Superbowl.) If you haven't seen the ad, you can view it here.
After all the controversy surrounding the ad, all the groups that were going to bat for FOTF and the Tebows, and all the groups that were demanding it not be aired, I have to say: I feel oddly let down. They never mention the word "abortion" even once, and to be honest, I expected more vitriol, more venom. Maybe even the word "babykiller."
Nope. "He's my miracle baby!" and "Hur hur! I'm a cool football player, and I'm tackling my maw!" They played it safe. Of course, you can head over to Focus on the Family's web site and read all sorts of extra nonsense if you want to, but my doctor says it isn't healthy to have such high blood pressure at such a young age, so I'm going to personally refrain from doing so.
On a personal note, I was never of the opinion that the ad should not be shown. Focus on the Family paid for the spot, and I do believe in free speech, even if it's lame and douchey free speech. My only qualm was with whether Pam Tebow would say she was counseled to have an abortion whie working as a missionary in the Philippines. Abortion has been illegal in the Philippines since 1930, so it's highly unlikely a Filipino doctor would have counseled such a move.
31.1.10
This fish is delish!!
Some of you may recall my New Year's resolution to learn to cook a few decent meals. I'm pleased to report that said resolution is coming along splendidly. Dave and I have been making ourselves a nice dinner about once a week, and since it's really kind of a team effort, I'm not finding it to be such a repulsive chore. Dave likes to handle the meat; he says it makes him feel "manly" or something like that. This works out just fine for me because I'm grossed out by the feel of uncooked meat and because I like to chop vegetables, perhaps a little too much.
Anyway, a few days ago, we made this really yummy fish recipe that I found on the Food Network's web site, and I wanted to share it with you guys. It was astoundingly easy, though I wonder if that may have been more because we weren't competing with six other people for use of the kitchen. In any case, here it is...
Chili-Rubbed Tilapia with Asparagus and Lemon
Ingredients
* 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
* 2 tablespoons chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt, divided
* 1 pound tilapia, Pacific sole or other firm white fish fillets (I think we used Atlantic cod instead.)
* 2 tablespoons extra-virgin olive oil
* 3 tablespoons lemon juice (I thought this was too much lemon juice, but that may have been because we only cooked a pound of asparagus and didn't adjust accordingly.)
Directions:
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
Anyway, a few days ago, we made this really yummy fish recipe that I found on the Food Network's web site, and I wanted to share it with you guys. It was astoundingly easy, though I wonder if that may have been more because we weren't competing with six other people for use of the kitchen. In any case, here it is...
Chili-Rubbed Tilapia with Asparagus and Lemon
Ingredients
* 2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
* 2 tablespoons chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon salt, divided
* 1 pound tilapia, Pacific sole or other firm white fish fillets (I think we used Atlantic cod instead.)
* 2 tablespoons extra-virgin olive oil
* 3 tablespoons lemon juice (I thought this was too much lemon juice, but that may have been because we only cooked a pound of asparagus and didn't adjust accordingly.)
Directions:
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.
Subscribe to:
Posts (Atom)