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Review: Mother’s Restaurant

29 Feb
Mother's Restaurant Sign

Mother's Restaurant Sign

Mother’s Restaurant is one of those restaurants both tourists and local New Orleanians can appreciate. While it may fall into the “tourist trap” category, the place does some things really well. That said, there are only a few things that really stand out.

The first, by far, is the Ferdi special (or Ralph if you add cheese). A po boy with ham, roast beef and debris. If you aren’t familiar with debris, it’s the part of the roast beef that drips to the bottom of the pan while roasting. It’s full of flavor and very juicy.

Mother’s has some of the best debris in New Orleans, but the roast beef itself is a little dry. The Ferdi balances out so well because of the debris being a central component. This is definitely the best sandwich Mother’s has to offer.

Mother's Debris

Mother's Debris

Mother’s must turn out a lot of these po boys since the menus boasts that they annually cook over 175,000 pounds of ham and roast beef and serve 150,000 loaves of French bread.

Another one of Mother’s dishes I’m a big fan of is Jerry’s Jambalaya. Every time I’ve had it, the rice has been cooked perfectly, the chicken pieces the right size and the sausage spicy enough to give it a nice kick. Although, I will admit to adding some Crystal Hot Sauce for some added kick.

Mother’s Gumbo is also tasty, but I generally like a thicker roux when I’m eating gumbo. However, it will do in a pinch.

Most people overlook Mother’s breakfast, but seeing as how they cook over a quarter million biscuits, that many people can’t be wrong, right? I have found Mother’s to have some of the fluffiest eggs in town. That said, as good as the breakfast at Mother’s is, there’s a superior breakfast nearby at Majoria’s Commerce at Camp and Gravier. And there probably won’t be as long of line.

Mother's Ralph

Mother's Ralph

All in all, Mother’s Restaurant is a New Orleans staple that probably does serve more tourists than locals, but the food shouldn’t be ignored. They’ve been around since 1938 for a reason and seeing as how they serve a ton of food, everything can’t be phenomenal.

I have to admit, when I moved to New Orleans in 2007, I frequented Mother’s because it was close to my apartment and I liked it. But over the last five years, I’ve come to realize that most of the dishes at mother’s are inferior to some other places in the city. But I still love the Ferdi/Ralph and Jerry’s Jambalaya.

Mother’s Restaurant is located at 401 Poydras and is open from 7 a.m. to 10 p.m. daily. Be prepared to wait in line.

 
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Posted by on February 29, 2012 in Eatin'

 

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Recipe: Mushroom-Pecan Terrine

28 Feb
Pecan-Mushroom Terrine

Pecan-Mushroom Terrine

Traditionally, a terrine is a loaf of meat and fat (similar to pâté) with more coarsely chopped ingredients. This recipe for Mushroom-Pecan Terrine takes out the meat and most of the fat to create a vegetarian alternative.

It’s perfect accompanying cheeses, crackers, fruits and other nuts. It’s also very simple to make.

Ingredients:

  • 1/2 pound mushrooms (I used button)
  • 4 TBSP olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, minced
  • 1/4 cup dry sherry
  • 2 cups shredded mozzarella
  • 1 TBSP fresh thyme (about 10 sprigs), finely chopped
  • 1 tsp salt
  • 1 tsp cracked pepper
  • 1 1/2 cup toasted pecans, chopped
  • 4 eggs, beaten

Mushroom, Garlic and Red Onion

Mushroom, Garlic and Red Onion Add Great Flavors to this Terrine


Directions:

  1. Preheat oven to 350F.
  2. Grease a small loaf pan, line it with parchment paper and set aside.
  3. In a skillet over medium heat, melt 2 TBSP butter.
  4. In two batches, pulse the mushrooms in a food processor until finely chopped (3 to 4 pulses). Be careful not to overprocess as mushrooms will turn to mush.
  5. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent (about 8 minutes). Add the garlic and mushrooms and saute for 8 to 10 minutes.
  6. Stir in the sherry and continue cooking until most of the liquid has evaporated. Mix in the salt, pepper and thyme and set aside to cool.
  7. Transfer mushroom mixture to a large bowl and, once cooled, fold in pecans, eggs and cheese. Pour into the prepared loaf pan.
  8. Bake for 45 minutes to 1 hour or until inserted knife comes out relatively clean. While it bakes, the eggs may cause it to rise, but it will settle while cooling.
  9. Cool in the pan then transfer (in the pan) to refrigerator. Remove when the terrine has completely cooled to prevent breaking and/or crumbling.

The Mushroom-Pecan Terrine packs a ton of flavor into a small loaf. In fact, you really won’t miss the meat at all.

Additionally, this terrine would probably work as a meatloaf alternative if you wanted to double the ingredients to create a larger loaf.

 
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Posted by on February 28, 2012 in Cookin', Recipes, Sides

 

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2012 Oscar Picks

26 Feb
Oscar Statuette

Who will take home gold at the 84th Annual Academy Awards?

I’m a pretty big movie buff so I’ve seen most of the films up for Oscars this year. The only two really missing from my list are Hugo and Extremely Loud and Incredibly Close.

I’ll break the nominations down into Who Will Win, Who Should Win and Upset Alerts for the major categories.

Best Supporting Actress

Who Will Win: Octavia Spencer for The Help — I have a strong feeling she’ll get the awards season sweep this year.
Who Should Win: Octavia Spencer for The Help — Spencer’s performance as Minnie in The Help was one of the best performances of the year in my opinion. Plus, what other nominee can brag they played a character who (literally) made some eat shit?
Upset Alert: None really, but I would say Berenice Bejo has the best shot for her role as Peppy Miller in The Artist.

The Artist

The Artist is nominated for 10 Oscars.

Best Supporting Actor

Who Will Win: Christopher Plummer for Beginners — Plummer’s role in Beginners as the newly out gay father of Ewan McGregor’s character was spot on.
Who Should Win: Christoper Plummer for Beginners — While I wasn’t crazy about Beginners overall (it was just ok for me), aside from the subtitled dog, Plummer’s performance was outstanding.
Upset Alert: Jonah Hill for Moneyball — I have a feeling the Academy will overlook Moneyball completely tonight unless they throw Hill a bone for his performance in what they (based on nominations) consider a better movie than Beginners.

Best Director

Who Will Win: Michel Hazanavicius for The Artist — Statistically, the film that takes home the trophy for Best Director usually wins Best Picture as well, hence, the pick here.

Who Should Win: Terrence Malick for Tree of Life — Admittedly, I love Tree of Life and think it’s the best film I saw in 2012. Malick should win for such a grand opus to creation and the ongoing struggle between nurture and nature.
Upset Alert: Woody Allen for Midnight in Paris — While I think Midnight in Paris has a better chance of taking home Original Screenplay, I can’t say I’d be surprised if Allen took home Best Director.

The Tree of Life

The Tree of Life is nominated for Best Picture.

Best Actress

Who Will Win: Viola Davis for The Help — While this category is really a toss-up, I give Davis the nod over annual nominee Meryl Streep.
Who Should Win: Viola Davis for The Help — Together, Davis and Spencer really took The Help to another level and I think both should be rewarded for their roles.
Upset Alert: While this would be far from an “upset,” Streep has the best chance to take home the trophy over Davis.

Best Actor

Who Will Win: Jean Dujardin for The Artist — Some might consider this a bit of an upset, but I have a feeling Dujardin did more without speaking than Clooney did speaking.
Who Should Win: Jean Dujardin for The Artist — Apologies to Clooney, but I thought his acting in The Descendants was terrible. Especially, his final scene with is wife. It was a little too Lifetime movie for me. That said, I found Dujardin as George Valentin stellar in The Artist.
Upset Alert: George Clooney for The Descendants — Once again, not really an upset. See my comments above for why I don’t think he’s deserving.

The Help

Could The Help take home Best Picture?

Best Picture

Who Will Win: The Artist — Who would have ever thought a silent movie would take home Oscar gold again? Fortunately, The Artist is brilliant enough to make a claim for an Oscar.
Who Should Win: Tree of Life — While this movie may be a love it or hate it film, to me it was more than a movie. It was an ethereal experience. The cinematography was the best I’ve ever seen and the acting and directing were sensational.
Upset Alert: The Help — Hear me out. The Artist and The Descendants are widely regarded as the two favorites. If they split the vote, I think The Help may be able to sneak away with an Oscar statuette.

I can’t wait to see how all my picks pan out. Anyone else have any favorites or picks?

 
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Posted by on February 26, 2012 in Watchin'

 

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Recipe: Beet Brownies

25 Feb
Beet Brownies

Beet Brownies

I can’t say I’m a big fan of beets, but I usually try to make best of the ingredients I have on hand. So rather than centering a dish around the beets, I chose to integrate them in to Beet Brownies.

The chocolate masks the earthiness of the beets really well — so well, you don’t really taste them.

Ingredients:

  • 1 cup beets, peeled and chopped
  • 4 eggs
  • 2 sticks (8 oz.) butter
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 cup cocoa powder
  • 1 TBSP vanilla extract
  • 1 tsp salt
  • 1 tsp baking powder
  • 3/4 cup whole wheat flour
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 350F.
    2. Beet Brownie Batter

    Beet Brownie Batter

  2. In a small pot or saucepan, cover beets with water and cook over medium heat for 20-25 minutes. Drain, puree and set aside.
  3. In a skillet over medium heat, melt 2 TBSP butter.
  4. In a medium pot or saucepan, melt butter over low heat. Add sugars and stir until dissolved.
  5. In a large bowl, whisk the eggs for 1-2 minutes. Add cocoa powder, salt, baking powder and vanilla extract and whisk to incorporate.
  6. Add pureed beats and butter-sugar mixture and mix all ingredients together. Add whole wheat flour and chocolate chips and stir until all ingredients are blended.
  7. Grease a 9×13 baking sheet and pour in batter. Bake 30 minutes or until an inserted toothpick pulls out relatively clean. Enjoy warm or let cool in the pan.

This recipe should yield at least a dozen medium-sized brownies. You can cut them into larger or smaller pieces based on how long you want them to last.

I recommend serving them with vanilla ice cream or whipped cream.

 
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Posted by on February 25, 2012 in Cookin', Desserts, Recipes

 

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The ABCs of Mardi Gras

22 Feb
Endymion Parade

Endymion Parade

Yesterday marked my 10th Mardi Gras in a row. Somehow, my liver has survived all 10. I have to say that there’s nothing like a Mardi Gras celebration. It’s more than about Fat Tuesday, and I’m proud to know the ins and out of Mardi Gras — from Uptown to Downtown to the French Quarter.

In honor of my 10-year Mardi Gras anniversary, I’m sharing my Mardi Gras knowledge — from Alcohol to Zulu.

Alcohol — You better have a bottle, cup or can in your hand during the parades and celebrations.

Beads — You’ll see people going crazy for a set of plastic beads on a string. And you’ll think to yourself, “Why am I doing this for plastic?” But you’ll do it over and over again and love it. $10 says if you don’t recycle them, they end up sitting in your attic for years to come.

Santiago at Barkus

Santiago at Barkus

Costumes — New Orleanians love their costumes and are some of the most creative people when it comes down to play dress-up.

Doubloons — Going crazy for these little coins is slightly better than spazzing out for some beads. Why? These are metal.

Endymion — My favorite parade and the Extravaganza in the Mercedes-Benz Superdome is a party you don’t want to miss. Even if it is black tie tailgating.

Fat Tuesday — The day when the weeks of celebrating come to a head. Only 356 days to go until next Fat Tuesday.

Geaux Cups — Yes, you can ask for a to-geaux cup for your adult beverage. It may not feel right to out-of-towners to take a drink outside, but it’s highly encouraged in New Orleans.

Hurricanes — The drinks Pat O’s is known for. Just be careful, this syrupy concoctions come with a ton of rum. However, you can’t visit it without having one.

A throw from the Muses Parade

A throw from the Muses Parade

Ice — You can never have too much ice during Mardi Gras. Whether you’re along the parade route or swinging by a friend’s place, bring some ice. It’s like Mardi Gras diamonds it’s so valuable.

Jambalaya — Because you gotta eat. This Louisiana staple can be found at countless Mardi Gras parties throughout New Orleans.

Krewes — These are the organizations who make up all the parades we’ve come to love. Starting with Krewe du Vieux and ending with Rex.

610 Stompers

610 Stompers

Laissez les Bons Temps Rouler — French for “Let the good times roll.” And that’s exactly we what we do during Carnival season.

Muses — Bedazzled and glittered shoes are the prized throw from this all-female krewe.

Neutral Ground — Aka the driver’s side of the parades. If you aren’t on the neutral ground, you’re sidewalk side (passenger side). I’m a neutral ground fan.

Orpheus — One of the superkrewes. Orpheus rolls on Lundi Gras (the night before Mardi Gras) and features a ton of floats. My favorite being the train.

Parades — Most of the festivities revolve around the parades. Some are better than others, but they’re all fun.

The Quarter — There’s no better place to be on Mardi Gras day. From the costumes, to the strong drinks to the revelry, it all happens in the French Quarter.

Bead-Dazzled Chalice

Bead-Dazzled Chalice

Religious Protesters — Every year they waste their time and money to try and tell us Mardi Gras revelers how sinful we are. They’re annoying and need to go home. We don’t bring Mardi Gras to the aisles of your church, don’t bring church to the streets during Mardi Gras. 90% of the people on the street on Fat Tuesday will be in church the next day, Ash Wednesday.

Saint Augustine — Odds are you’ll see this high school marching band in the majority of the parades. This purple and gold band know how to get down during the parades.

Averie Bug at Mardi Gras

Averie Bug at Mardi Gras

Throw Me Something Mister — You’ll hear this yelled every minute a parade is rolling. It’s the best way to get the beads, cups or doubloons you have your eyes on.

Uptown — In my opinion, the best place to watch the parades. The setting is more picturesque and the atmosphere is more of what Mardi Gras really is.

Voodoo — Not the religion, but the strong “purple drink” from Lafitte’s Blacksmith Shop. Feels like it’s worth every sip when you’re out drinking, but kicks your ass the next day. Beware.

Walking — You’re going to do a lot of it. Cabs are hard to come by, the streetcar doesn’t run downtown (during parades) and you don’t want to risk a traffic gridlock because of parades. Wear comfortable shoes!

X-Ray Vision — Odds are you won’t need it if you’re in the right place (or the wrong place). Enough said…

Voodoo or Purple Drink

Voodoo aka Purple Drink

Y’at — The question you’ll be asked most frequently during Mardi Gras. Translated, it simply means “Where are you?

Zulu — The most fun you’ll have at a parade. Be advised they don’t throw much if you’re watching on Canal so get to a side street to catch that coconut you’ve been wanting.

Like these photos? Be sure and check out MiguelSolorzano.com for a lot more pics from this year’s Mardi Gras.

 
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Posted by on February 22, 2012 in Livin'

 

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Recipe: Cashew Chicken

16 Feb
Cashew Chicken

Cashew Chicken

Cashew Chicken is a dish that’s popular in most Chinese and/or Thai restaurants. It’s a versatile given the fact you can throw in the veggies of your choice as long as the chicken and cashews are a constant.

This recipe includes a sweet/spicy sauces to accompany the veggies, chicken and cashews. The best part is that it’s loaded with nutrient-rich veggies and protein-rich chicken.

Ingredients:

  • 4 boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1/2 red pepper
  • 1/2 white onion
  • 3 garlic cloves, finely chopped
  • 1 TBSP cornstarch (dissolved in 3 TBSP water)
  • 2 TBSP vegetable oil
  • 1 cup broccoli florets
  • 4 green onions, cut into thirds
  • 4 leaves of purple or green cabbage, chopped
  • 1/2 cup cashews, dry roasted
  • 1 cup shiitake mushrooms
  • 1/4 cup chicken broth

Marinade:

  • 2 tsp cornstarch
  • 2 TBSP soy sauce
  • 1 TBSP water

Sauce:

  • 3 TBSP dry white wine
  • 1 cup chicken broth
  • 2 TBSP soy sauce
  • 1 tsp sriracha sauce
  • 1 TBSP rice vinegar
  • 2 TBSP fish sauce
  • 2 TBSP brown sugar

Veggies for Cashew Chicken

Veggies for Cashew Chicken


Directions:

  1. To make the marinade, dissolve 2 tsp of cornstarch in 2 TBSP of soy sauce and 1 TBSP of water in a medium-sized bowl. Add chicken pieces and stir to combine. Set aside to marinate for at least 30 minutes.
  2. Combine all sauce ingredients and whisk to mix to make the sauce.
  3. In a wok or large pan, saute the onion, garlic, red pepper, broccoli and green onion in oil over medium-high heat for about two minutes.
  4. Add the marinated chicken and mushrooms. Continue stir frying until chicken pieces are cooked (up to five minutes). If the wok becomes dry, add broth or white wine (1 TBSP at a time).
  5. Add the cabbage and continue stir frying another 2 minutes.
  6. Add the sauce and cashews to the wok then add the cornstarch powder dissolved in water and soy sauce. Continuing stirring until all ingredients are well combine and the sauce thickens.
  7. While cooking, taste test for salt and sweetness. If it’s too sour, add more sugar. If it’s not salty enough, add more fish sauce.
  8. Serve over rice or noodles.

If you don’t own a wok, I highly suggest investing in one. They’re perfect for stir-fry dishes such as Cashew Chicken. This recipe should suffice when you don’t have the time venture to your local Chinese or Thai restaurant.

Also, a side note, but I used salt and pepper cashews from Whole Foods to give my version a little extra kick. Though regular dry-roasted cashews should work just fine.

 
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Posted by on February 16, 2012 in Cookin', Entrees, Recipes

 

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Review: Superior Seafood

15 Feb
Oysters Superior

Oysters Superior

Superior Seafood is the latest venture from the group behind Superior Grill. Maybe I’m alone in my thinking, but when I think of Superior, I think of drinks. Specifically, drinks that get you shit faced. The food is always an afterthought. Am I right?

That said, the menu at Superior Seafood is a beast. Fresh catch specials, sandwiches, hot apps, cold apps, soups, salads, steaks, it seems to never end. With a menu of this size, it would take months to sample everything so I’m sticking to what I’ve had.

By far, my favorite thing I’ve had is the frozen pomegranate mojito. The team behind the famous margaritas may have one upped themselves with this new frozen concoction. To make things better, the mojitos (pomegranate and plain) are 2 for 1 during the happy hour (4-6 p.m.). Getting wasted on a budget — always a plus.

Marinated Crab Claws

Marinated Crab Claws

Drinks aside, the best food item I’ve had is the Marinated Crab Claws. The claws are served cold in a marinade that has a subtle kick — I’m pretty sure it’s horseradish. Whatever it is, it works. I might have to stop in for these regularly.

Next, I moved on to the Oysters Superior platter, a sampling of Chargrilled Oysters, Oysters Bienville (shrimp stuffing with bacon and cheese) and Oysters Rockefeller (spinach and Herbsaint). All three of the oyster variation were very good, but just short of excellent. I didn’t get enough of the oyster taste I was expecting.

I did get the oyster taste I was hoping for with the raw oysters. Superior Seafood sources them locally so you know they’re worth shucking and slurping.

Tuna Tartar

Tuna Tartar

The Tuna Tartar was decent, but I’ve definitely had better. The toast overwhelms the subtlety of the tuna, but the wasabi and avocado due add to the tuna itself. I would highly recommend ignoring the toast that accompanies the rest of the dish.

A dish that fell completely flat for me was the Shrimp and Grits. I will commend Superior Seafood for using milk or cream as the grits based versus water (lots of restaurants make that amateur mistake). I can also forgive the fact that one of my shrimp wasn’t fully shelled (it happens). What I can’t forgive is serving peeled shrimp that haven’t been deveined.

To me, that’s a little lazy and would have helped the dish out some. The tasso cream sauce accompanying the Shrimp and Grits was also very watery, almost soupy, and just didn’t add anything.

All things considered, I’m sure I’ll be back for dinner, but I’m not in a rush. I would rush back for happy hour to drink and nibble on some of the apps. Either way, Superior Seafood is a welcome addition to St. Charles and Napoleon for a spot that had been empty since Katrina.

Superior Seafood is located at 4338 St. Charles Ave. and is open daily at 11 a.m.

 
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Posted by on February 15, 2012 in Eatin'

 

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Recipe: King Cake French Toast

13 Feb
King Cake French Toast Mix

King Cake French Toast Mix

King cake isn’t just a Mardi Gras dessert, it’s a Mardi Gras food group. To expand it to the brunch category, try this King Cake French Toast.

Dipping the king cake in the traditional French toast egg mix actually cuts some of the sweetness of regular king cake. Try it for breakfast or brunch this Carnival season.

Ingredients:

  • 4 slices of king cake (about 1/2-inch thick)
  • 2 eggs
  • 1/4 cup milk
    • King Cake French Toast in the Pan

    King Cake French Toast in the Pan

  • 4 TBSP butter
  • 1 TBSP vanilla extract
  • 1 TBSP cinnamon
  • 1 TBSP brown sugar
  • Pinch of salt

Directions:

    King Cake French Toast

    King Cake French Toast

  1. In a large bowl, whisk eggs with milk, cinnamon, vanilla extract, brown sugar and salt.
  2. Dip two pieces of king cake in egg mixture and let the cake soak up some of the egg mixture (about 30 seconds). Turn over and let the opposite side soak.
  3. In a skillet over medium heat, melt 2 TBSP butter.
  4. Transfer two pieces of king cake to skillet and let cook for 3 to 5 minutes then flip and cook an additional 3 to 5 minutes or until both sides are browned.
  5. Repeat steps 2 through 4 then serve.

Most of the icing will melt and/or be absorbed into the cake itself, but this actually helps add some sweetness to the dish. Syrup shouldn’t be necessary.

And make sure that plastic baby isn’t in a piece before you throw it in the skillet. Happy Mardi Gras!

 
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Posted by on February 13, 2012 in Brunch, Cookin', Recipes

 

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Movie Review: Safe House

10 Feb
Safe House Poster

Safe House Poster

Denzel Washington is back in the role of the bad guy in Safe House, a C.I.A. thriller that entails the normal C.I.A. verbiage: espionage, missing files, reconnaissance, etc.

Washington, playing the role of former C.I.A. agent/traitor Tobin Frost, played a much more conniving (and convincing) bad guy in Training Day. Unfortunately, it’s impossible to erase his Oscar-winning role in Training Day from your mind while watching Safe House. And Tobin Frost ain’t got nothing on Alonzo Harris (Washington’s Training Day character).

Set in South Africa, Reynolds’ character Matt Weston is in charge of a C.I.A. safe house that doesn’t see a lot of excitement. That all changes when Frost is busted for an info deal gone bad. Frost, who “turned” years ago, is known as the C.I.A. agent who rewrote the book on interrogation. So when he’s brought in for questioning at Weston’s safehouse, things don’t go quite as expected.

Ryan Reynolds as Matt Weston in Safe House

Ryan Reynolds as Matt Weston in Safe House

After a rogue group attempts to capture Frost due to information he may be holding, Weston makes the decision to try and bring him in on his own. But without field experience, he lacks the confidence to go up against the former C.I.A. big boy Frost.

e Safe House goes in and out of action sequences with Frost and Weston trying to escape bad guys, Frost trying to escape from Weston, Weston figuring out where Frost is going, and the normal formula you would expect from an action flick with a hunter and a hunted. The only thing unique about Safe House is that the role of hunter and hunted are never solidified. Sometimes Weston has the upper hand, other times it’s Frost.

Denzel Washington as Tobin Frost in Safe House

Denzel Washington as Tobin Frost in Safe House

From there Safe House is missing the surprising twist and turns truly great action movies have. Add that to a phoned in performance from Washington and a performance from Reynolds that’s lacking conviction and you have a very average action movie — one I would hesitate to call a “thriller.”

While it’s not a waste of your time to see Safe House, I would definitely relegate it to your Netflix queue or pick it up from Redbox rather than venturing to the theater to see it.

All photos courtesy of Universal Pictures.

 
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Posted by on February 10, 2012 in Watchin'

 

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My Thoughts on Marriage Equality

08 Feb

I’ve yet to use my blog as a political soapbox, but for whatever reason, I’ve got to speak on this issue and put my thoughts down.

Yesterday’s Prop 8 ruling by the 9th U.S. District Court of Appeals in California is a step in the right direction to marriage equality. And I’m only talking about marriage as defined by the state. Marriage as defined by religion is a totally separate issue and one I don’t think should be changed.

We’re at a tipping point on the issue of gay marriage. It’s now favored by the majority of Americans. But just because gays want (and deserve) the right to get married doesn’t mean the “institution of marriage” will come crashing down. This false “institution” argument is tired and flat out wrong. More than 50% of marriages end in divorce. What “institution” can you think of to defend that fails more than it succeeds?

I’m not trying to suggest that all marriages are doomed, but statistically speaking, the odds aren’t in the favor of your first marriage. Or your second if you’re Newt Gingrich.

I also understand the argument that gay marriage is immoral. Fine. You’re 100% entitled to your beliefs, but your beliefs apply more to a house of worship than Capitol Hill. No one is going to force your church or your religion to accept gay marriage. And if your church or religion does accept it, in this country you are free to choose another or even start one of your own.

To coincide with yesterday’s landmark Prop 8 news, people like Bill O’Reilly and Newt Gingrich are complaining about “judicial activism.” But without judicial activism we would be drinking out of separate water fountains and using separate restrooms based on the color of our skin.

On the flip side of judicial activism, politicians (including judges) want to define marriage on a state and/or federal level. Marriage should exist on a state level (because marriage is not and will never be a federal issue) and take place in a courthouse. Which most likely has a scale of justice with a blindfolded Lady Justice. Justice is equal for all in this country. And while equality may not exist everywhere, it most certainly should exist in our courthouses, courtrooms and judicial buildings.

And this is where marriage equality belongs.

But some politicians are open to the idea of a Constitutional amendment to define marriage as being between a man and a woman. That’s what a religious document is for, not the fabric of American democracy.

The government’s role is to uphold the 14th amendment including “equal protection under the laws” of all citizens — which includes gays and lesbians.

It’s not the government’s role to make blanket “moral” decisions affecting citizens no matter the size of the minority. A state-acknowledged marriage serves no purpose in the eyes of a higher power, a church-acknowledged marriage does.

What a state marriage does is grant a loving couple the benefits of marriage. Tax benefits, medical benefits, estate benefits, joint ownership benefits, medical decision powers, etc. Would you really want to deny these benefits based on morality?

Aside from marriage, having an issue with gays or lesbians in a committed relationship (married or otherwise) raise children is a selfish stance. Would you rather a child grow up in an orphanage or a foster home with little emotional nourishment than with two loving parents who may happen to have the same anatomical parts? That should be a no-brainer. It’s about the children, not the parents.

The whole point of my rant is to emphasize that the government needs to get out of the business of telling how people to live their lives and worrying about divisive moral issues. The religious powers in this country are doing enough of it. Using hate to get in the way of love is always a recipe for failure, and this issue will be no exception — it’s not a matter of if, it’s a matter of win and when.

 
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Posted by on February 8, 2012 in Livin'

 

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