Immigration blah blah blah

Disclaimer: I really haven't done any research, I'm just thinking about what some people have said, and basing things off my own experience/knowledge.

Some people are really pissed about the illegal immigrants, it seems. They have been for some time, now. Recent immigration bill talks or whatnot has seemed to spark a resurgence of "down with illegals" chants.

Correct me if I'm wrong, but wasn't this a similar thing back in the day with the Irish, the Italians, and the whoevers whenever they came into the country en masse?

(Warning: Sweeping Generalization Ahead)

Americans, for all their freedoms, seem to be rather intolerant. "Oh, we LOVE helping other people... but stay ON YOUR SIDE OF THE BORDER, BITCHES. Here, have some food."

People are upset because we're accomodating the spanish-speakers by putting up spanish signs and all that. Honestly, I think it's just a little bit of "weak"-in-large-numbers fear. Can you imagine if all the spanish-speaking immigrants actually decided to riot or something? Bad news.

Also, I think that, on the whole, it's easier in the short term to put up a sign that says "a la izquierda" in a large spanish-speaking community than to try and teach these folks some basic english (free of charge).

But they're taking away our Jobs! (whine whine whine) Honestly, it's probably cheaper to get an illegal to do your yardwork than the neighborhood teenager. You'll also probably get a better finished product (that's just saying something against the average teenager...) But think of why that is-
a) They have no rights, because they're illegal. You can charge them whatever-the-hell you want, and no one is going to say "boo" (well, they will- but only if you get caught).
b) They'll take it, because if they could get better money at home, they'd be back there (oftentimes) with their families.
c) Conveniently, you don't have to pay taxes on them, nor do you have to conform to any silly "labor laws" (see a).

Can you imagine? Getting $2 to $3 dollars an hour is good? When you know that you can't live here on minimum wage ($5.15/hr in MD)?

Wowee.

Here's some personal Q&A.

Should immigrants learn English?
Yes. But the government should subsidize basic english programs. These can be supplemented by paid programs and non-profits in the area. If we want them to speak English so bad, SOMEONE HAS TO TEACH THEM. There are already programs out there, but I really think that the government should be involved. It'll benefit the community in numerous ways. I don't think it's necessary for them to speak English all the time. Culture is important. It means diversity, and diversity is a wonderful thing.

Should illegals be allowed to work?
A tricky question. Off the bat- I say yes. I wish it were easier for immigrants to get green cards or whatever they need to work here. If there was some process that allowed this, it would create an even playing field for everyone involved. If Joe Blow Citizen wants to do yardwork, and Juan Jimenez Mexicano wants to as well, they'll be paid similarly, and simply judged on work ethic. It won't be ... well, we can get Juan for $3 cheaper than Joe, so we'll go with Juan.
It'll make the immigrants happy, because then they can get more money, and be able to help their families out even more at home. The only people that I could imagine being UNHAPPY about this, are the companies that currently EMPLOY ILLEGALS (and enjoy the nice ROI by doing so).

Just a quick jot-down. Will probably clean it up a bit, later.

Recipe: Rosemary-Lemon Salmon en Papillote

I have just been a cooking MACHINE, lately!

Rosemary-Lemon Salmon en Papillote

• Salmon Fillet, skinned (small - about 5 oz?)
• Lemon, washed
• Rosemary sprigs (about 2-3)
• Olive Oil (about 2-3 tbsp)
• Parchment Paper

1. Cut a heart shape out of parchment paper. Make it so that the half-heart is about 1.5x the size of the fillet.
2. Zest half of the lemon.
   (I have no objection to tearing that tasty zest off! :) )
3. Tear the leaves off of two small sprigs of rosemary.
4. Put zest and rosemary in a measuring cup or bowl, and cover with olive oil. Let stand for about 15-20 minutes to infuse the oil.
5. Place a large sprig of rosemary on one half of parchment paper. Place Salmon on top. Ensure rosemary is entirely under salmon (curve it around if necessary).
6. Cut a few thin slices of lemon and place on top of salmon.
7. Drizzle with olive oil, and put some of the rosemary/zest from oil on top of fish
8. Seal the papillote by folding the heart in half again, and folding in the edges, starting at the "v" of the heart. (view the WMV video or the
   Text from Food Network. For some reason the video won't show up for me, but the audio comes through just fine. Probably just my crap computer.)
9. I simply placed mine on a small piece of foil (just large enough to cover the bottom of the papillote).
10. Cook 10 minutes at 350 degrees.
11. Place papillote on plate, and cut a slit in the top with a knife or kitchen shears to access the delectable goodness.

I had mine with a glass of pinot grigio, a light salad (I dressed the salad with leftover infused oil and vinegar), and wild rice.

Forgot pictures again, darn it. I'm just so excited about eating that I forget!

Recipe: Lemon-Butter Fish

Lemon-Butter Fish

• Fish (I used tilapia), 2 fillets
• Olive oil, approx 1-2 tbsp
• Butter, approx 1-2 tbsp
• Onion, approx 1/4-1/3 cup, chopped fine
• Scallion, chopped
• Lemon
• Seasoning - I used Original Mrs Dash
• Large skillet

1. Add olive oil to pan, set heat to medium.
2. Add butter, stirring to melt.
3. Let warm, then stir in chopped onions.
4. While onions are cooking, zest the lemon, then chop in half. Cut 4 thin slices from one half. Juice the remainder, then juice the other half.
5. When onions are translucent, add lemon zest and chopped scallions.
6. Stir to incorporate, and after a minute or so, add lemon juice. Turn heat down to medium-low.
7. Place fish fillets over mixture in pan. Sprinkle liberally with seasoning, and place two lemon slices on each fillet.
8. Let cook a minute or so, then cover pan. Cook until opaque and flaky, about 5-8 minutes.
9. Use a spatula to remove fillets from pan and set on plate. Pour sauce from pan over the two fillets.
10. Serve with a salad and crusty bread.

Menu: Panini Caprese with Mesclun Salad

Panini Caprese

• French Bread (about 1/4 loaf)
• Tomato (about 2 slices)
• Mozzarella (about 6 small, or 3 large slices)
• Basil (about 5-6 leaves)

1. Preheat two-sided grill (e.g. panini press, or George Forman)
2. If the french bread is thick, cut about 1in from top, and 1in from bottom. Discard center (or eat it, or do whatever you want with it)
3. Layer mozzarella slices on bottom part of french bread
4. Place tomato slices on top of mozzarella
5. Arrange basil leaves evenly on top part of french bread
6. Combine into sandwich, and place on grill, pressing top into sandwich to flatten
7. Periodically press down on sandwhich to ensure flattening
8. Cook until cheese is melted through
9. Cut panini diagonally in half, and place slices next to Mesclun Salad (below) on plate

Mesclun Salad

• Mesclun greens mix (pre-packaged)
• Tomato, chopped (to taste)
• Red pepper, chopped (to taste)
• Vineagrette dressing (your choice)
• Parmesan-Reggiano (to taste)

1. Arrange small side-salad of mesclun greens on plate
2. Place chopped tomato and red pepper on top
3. Sprinkle a small amount of vineagrette over the salad
4. Garnish with grated Parmesan - I used a zester to make pretty Parmesan cheese curls!

Enjoy this menu with your favorite glass of white wine! I had a nice glass of Pinot Grigio, and dined on my porch, enjoying the sunset.