Thursday, December 27, 2012

Facebook Privacy, Photo Tagging and Maple Soy Salmon: A Tale With Two Morals

Recently, Facebook has come under fire for its ever-confusing privacy features. As someone who blogs publicly but keeps her personal Facebook profile locked pretty tight, I get it. We all want to pretend we have control.

It seems even the Zuckerberg family has difficulty interpreting the nuances of Facebook privacy. A holiday photo, posted by Randi on her personal page, was leaked to the general public via Twitter by a friend of her sister's. Why? Because her sister was tagged in the post...which meant that any of her sister's friends could view (and theoretically share) the image.

Digital etiquette aside, there is a lesson to be learned here: know who might be looking BEFORE you hit "upload."

Which brings me to the real reason for this post: the most amazing salmon I've ever made.

That's right: thanks to a friend of mine being tagged in a Facebook photo (which happened to be a recipe for salmon), I was able to see the post--and the recipe. It looked so delicious I made it for dinner tonight.

And it was AMAZING.

So. Thanks to Facebook's shady privacy policies, and my friend Dawn, and her friend Jolene, we had awesome Maple Soy Salmon for dinner tonight, which BOTH my kids ate and loved, which surely has to be some sort of post-Christmas miracle. The morals of the story are these:

1) Photo tagging can be used for good (Facebook recipe stealing = genius)

2) If it's private? DON'T PUT IT ON THE INTERNET.

Public service announcements are over for the day :) Recipe (no attribution since the photo didn't say where it came from) appears below!

Maple Soy Salmon**

6 (6 oz) boneless skinless salmon fillets
1/4 maple syrup (NOT pancake syrup, the real kind!)
1/4 cup crushed pineapple, squeezed dry
3 TBSP soy sauce
2 TBSP Dijon mustard
1 TBSP olive oil
2 cloves fresh garlic, minced

Preheat oven to 375 F.
Rinse the salmon and place on a parchment paper-lined jelly roll pan. Pat dry with paper towels.
In a medium bowl, whisk together maple syrup, pineapple, soy sauce, mustard, olive oil and garlic.
Pour over salmon and bake, uncovered, for 15 minutes.
Transfer to serving platter. Drizzle with pan juices. Serve hot or at room temperature.

**Not actually the name of the recipe, but the tagged photo in question didn't show the title so I had to improvise.

Note: Not that my absences are all that unusual lately, but this last one was less about time management and more about emotional healing. The horrific events at Sandy Hook Elementary left me with an uncharacteristic aversion to all things social media. In the weeks that have followed, I've spent a lot of time  holding my little ones close and trying to put kindness back into a world where evil has destroyed the lives of so many. But turning my back on things I love lets evil win, too. So I'm back, blogging about the silly things that make life sweet.


  1. Oh brother, you've been comment-spammed. I am commenting so you can have a real commenter. I'll try to use grammatical English, too. This was hilarious, and I love that your return can be so funny. I understand what you mean about being put off from writing by Sandy Hook. I was just plain busy, but I only wrote one thing about it (and it was about my kids both having Asperger's more than anything).

  2. I get this. I do.

    I holed away and squeezed tight, too.

    {The salmon sounds perfect, love how you came about it!}

  3. I like this one...will definitely try it next time I buy salmon!