An out-of-town friend was visiting DC last night, and she rolled her eyes and said, “This whole pop-culture phenomenon around Obama is so overrated.”

I could have jumped out of my chair and proposed to her on bended knee right then and there.

Our peeves are a little bit different, though. She’s amazed that people on the street are selling $3 bottles of “Preferred Water of the Inauguration” with pictures of Obama holding a bottle slapped on them and actually turning a profit (and being sold as far away as Los Angeles); I’m amazed at the willingness of millions to celebrate Obama’s new presidency with an ecstasy that more closely resembles religious fervor.

While I’m excited that a guy who thinks calling his wife a cunt is a viable joke lost the presidential race to a guy who has more tact, I have higher hopes for President Obama than simply not being Bush.

I’m cautiously optimistic: while many of the people in Obama’s cabinet seem like Clinton-era hand-me-downs (change? What change?!), he’s certainly been busy his first few days in office. Thus far, he has:

• reversed Bush’s executive order that limits public access to past presidential and vice presidential records in the name of transparency;
• ordered the closure of Guantanamo Bay within the year, with provisions for figuring out what to do with all of the detainees;
• revoked Bush’s interpretation of the Geneva treaty that allowed torture and ordered a review of detainee policy;
• Frozen the salaries of top White House officials;
• deployed new lobbying rules (much like he did as the senator of Illinois);
• started pushing an $825 billion economic stimulus package;
• been expected to mark the 36th anniversary of Roe vs. Wade by reversing Bush’s ban on overseas funding for abortions;
• and is also expected to continue his Bush-reversal spree with measures concerning oil drilling and stem cell research.

While I’m curious about how they’ll be carried out practically, I’m happy with all of these measures — though most of them seem aimed at reversing the political ideology of the last eight years.

President Obama is still, however, merely one cog in the entire machinery of this new administration, the structure of which hasn’t been radically changed in what seems like forever. The system in which he’s stepped into is still the same system — so far.

He may be able to deploy his executive orders relatively quickly, but because of the way our government is set up, there’s a system of balances and checks that he’ll have to wrestle with in the days to come.

He’s a politician, people. A public servant. How many of those do you know that are superheroes (and no, Harvey Dent does not count)?

It’s heartwarming to see the spine-tingling spirit with which he was received on Tuesday when he was sworn in (the first time, anyway), and it’s nice to see the optimism in so many people’s faces now that we know someone who at the very least exudes intelligence is in the Oval Office. Goodness, it’s about time.

But for the next four years, you’ll excuse me if I regard President Obama as my employee, my co-citizen, and not my savior. From the tone of his inaugural address (see also here), he’d have it no other way.

And I will certainly not regard him as my preferred brand of water.

Me and a few of my friends moseyed down to the Mall to see if we can get in.  We couldn’t, but I snapped a few pictures to share with everyone.

Busy congregation near the Capitol; I heard these poor folks were ticket-holders that could not get in!

Walking across the 14th Street Bridge and into DC proper!

Continual stream of humanity at the L’Enfant metro exit.

Man claps during Obama’s inauguration.

Young child watches the festivities on television.

Tuesday, January 20, 2009 has gone into the books as one of the most significant Tuesdays in American history. As a result, I’ve been experiencing a lot of feelings, and one of them is an increasingly conscious state of being as a citizen of this country.

The 2009 Inauguration of President Barack Hussein Obama has not only brought in a tidal wave of potential and opportunity for change, it is also permeating the fabric of everyday living, collectively, to be sure, as well in my world.

I feel proud to be a citizen, a patriot, and at the same time I continue to have sobering thoughts, especially with the ongoing financial crisis, our role in foreign policy abroad, energy conservation, and the sense of placing my individual hope for a stronger, better and smarter United States of America at the doorstep of the newly minted occupants at 1600 Pennsylvania Avenue.

Since I see my individual accountability as a citizen of this democracy I live in as upholding my responsibilities, both professional and civic, it was fitting that I also pay tribute to this Inauguration in my own way, which is through the kitchen. After all, we can’t very well have the energy to contribute in our everyday capacities in an Obama Administration on an empty stomach, now, can we?

I came across what is reportedly one of Mr. President’s favorite dishes, shrimp linguini.

The recipe is as follows:

1.5 lbs fresh shrimp (shell on)
several garlic cloves (I used 8)
1 container sun-dried tomatoes in olive oil
1 container chicken broth (I used 4 cups of vegetable broth)
1 box linguini
2 leaves basil, julienned

Clean and de-vein the shrimp, removing the shells and letting them soak in heated vegetable broth.

Thinly slice the garlic—it’s noted that the more garlic used, the more flavor the dish carries. Set aside.

Cook the pasta, drain and set aside, lightly drizzle with olive oil to prevent clumping. You can also leave some blanching water (or, pasta water) in to keep the noodles moist instead of using the oil.

In a sauté pan, cook the garlic until they begin to brown, about 2 minutes. Add the shrimp and cook until just beginning to turn pink. Season with salt and pepper to taste. Add the sun-dried tomatoes and continue cooking for another minute.

Add the pasta, mixing it into the garlic, sun-dried tomato mix until it is entirely covered, continuing to season with salt & pepper. Use some of the vegetable broth that’s been flavored with shrimp shells to remove any reserves from the bottom of the pan. Doing so also adds another layer of flavor.

Plate, adding the julienned basil on top for color, and a nice sweet touch.

I enjoyed the dish—a good, light combination of flavors, the tomatoes added a tang to the presence of garlic combined with the basil, salt & pepper and olive oil. The noodles were on the good side of al dente, and the shrimp were well seasoned.

A note—on account of it being a weeknight, I took a shortcut, getting the shrimp already peeled & deveined. Next time I make this dish, I’ll do it on the weekend and actually use the shells with the vegetable broth and will pay attention to any differences in flavor.

Thank you, Mr. President, for not only standing upon the breaking dawn of a new era with the steeds of Change and Hope at your charge, but for also adding another dimension of appreciation through an ageless cultural staple, that being the enriching experience of enjoying a home-made meal.

Or, at the very least, thank you for another recipe that I’ve added to my cookbook!

In 1932, Franklin Delano Roosevelt launched the world’s biggest federal relief program, creating millions of jobs and funding these by the millions of dollars.

His program, known as the New Deal, was instrumental in helping the United States recover from the Great Depression. I have taught to my high school American history students that while this program gave the federal government immeasurable power and control, this also prevented total collapse of American society.

This morning, before going to work (yes, I had to work today), I saw this link on CNN and curiously clicked on it.

Obamanamia has not reached Wyoming. Here’s why.

These are back-to-basic Republicans. They want small government, strong national defense and an emphasis on individual liberties and accountability.

These Republicans in Wyoming and elsewhere feel that the government is bailing out companies for their mistakes. This is something I agree with. However, this is also something we all are in together. Let me share something else with you:

In the United States, as in some other countries, we often argue over the appropriate size and authority of national government, and usually we argue from principle: a big government is better because it can provide security; a small government is better because it can allow freedom…. as if government were some uniform product of which you can have too much or too little, but which is always the same thing. If we look at how government grew in the first place, we might remember that it is a set of solutions to a set of problems—not theoretical problems, but practical problems….

Now, I didn’t say this. It came from this book.  But, I agree with it.

Now, these people in Wyoming and other states that voted Republican, they’re the ones who prefer small government. The people like myself, who believe government is supposed to provide, want a more involved government.

But the line needs to be drawn somewhere.

Funny, cause in his inauguration address, President Obama mentioned the very same thing. In the transcript of his address, Obama said:

 The question we ask today is not whether our government is too big or too small, but whether it works, whether it helps families find jobs at a decent wage, care they can afford, a retirement that is dignified.

Where the answer is yes, we intend to move forward. Where the answer is no, programs will end.

Obama has a point here.

It’s no secret that I enjoy cooking! I would have to say my most comfortable cuisine is Italian, and I’ve been wanting to work with fish more, so I picked up two filets of tilapia the other night. I wanted something light yet sustaining so last night I fixed the tilapia with some things I already had on hand:

Roasted Tomato Pesto (RTP)
1 yellow tomato, halved
3 plum tomatoes, halved
2 cloves garlic, peeled
1 can artichoke bottoms, drained
1-2 tsp ground black pepper
1-2 tsp sea salt
½ c. pine nuts
¼ - ½ c. grated parmesan, asiago, or pecorino cheeses

Preheat your oven to 385, and assemble the tomatoes, garlic, artichoke bottoms on a baking pan—I suggest lining the pan with foil so that it saves you the extra cleaning work later on—then season with the salt & pepper. Drizzle about 2 tablespoons olive oil on top. Roast for 25-30 minutes.

In a food processor, combine roasted items with the pine nuts and cheese until desired consistency is reached. If it’s too thick for you, add some more olive oil to thin out. Be careful, though, too much olive oil will leave a funny taste in your mouth. This will yield about 16-22 ounces, about the same amount as a medium-large can of vegetables.

I like it moderately thick with that creamy look, because when you spread it on food, it will incorporate better the more you mix it in with food, especially over heat. Also, the yellow tomato was something new I wanted to try. It’s sweeter and not as acidic as a red tomato is–the yellow tomato adds just that amount of sweetness into the pesto, which is a different and tasty flavor sensation!

I had the RTP pre-made from the weekend, and it kept well for last night’s dinner.

Baked Pesto Tilapia
two ¾ inch filets tilapia
RTP to taste
Sea salt & pepper
Olive oil

Preheat that oven to 400, and rub the RTP on the tilapia, be generous, you want the flavors to incorporate and keep the fish moist while it’s getting its tan in the oven. Drizzle the top of the filets with olive oil—about 2 tablespoons right before you put it in the oven for 25 minutes.

Now, the cooking time will vary, depending on the thickness of the filets and your oven. Use your judgment.

Pesto Vegetable Mix
½ c. frozen sweet corn
½ c. frozen green beans
½ c. frozen broccoli florets
4 oz. store-bought basil pesto
2-4 tbsp. margarine or butter
sea salt & pepper

In a heated skillet (medium-high), combine the vegetables with 2 tbsp of margarine, or butter. Season with salt & pepper. Once the water from the frozen vegetables has evaporated—about 5 minutes, you should see a nice shiny coat from the margarine–add the pesto sauce and remaining marg/butter, incorporate that and reduce heat. Leave in skillet until butter is melted and pesto has softened, about an additional 4-6 minutes.

Plating
Put the vegetables down first, with the baked tilapia on top, and it’ll look like it does in the picture. Squeeze lemon juice over the tilapia for a final tangy touch, and then dig in!

This recipe will yield enough for a two-person dinner, which suits Tamara and I just fine! If you’re cooking for a larger party, double, triple, you get the idea– this recipe.

Next time I make this I will also add either quinoa or brown rice, on the side or mixed in with the vegetables for a more filling meal. It was a bit too light for me :)

My food critic, the Mrs. Ocuto, said that the tilapia hit her with flavors as opposed to other kinds of fish she’d eaten before which were bland. I think it’s the slight bitterness of the artichoke bottoms in the roasted tomato pesto that carried that taste, along with the juiciness of the roasted tomatoes themselves–and let’s not forget the sweetness of the roasted garlic! The more moist you can keep your fish after baking, the better.

Buen provecho!

Feel free to share your recipes—I know I’ll be coming back with more! I have a spicy pork dry rub that I’m thinking about throwing your way down the road ☺