Office Lunch/Tiny Pride

Changes are afoot. Rather than working 9-5, we now work 8-6, which may not seem as vast a difference as it is. Oh, but it is vast! Such a radical shift in my schedule will undoubtedly impact — has already begun to impact — every aspect of my life: the social aspect, most notably, but also how I consider food.Will I begin to eat frozen entrees with greater regularity? (God, I hope not.) Will I eat out more? Will I make a big-ass batch of soup (or chili, or hearty grain salad) on Sunday and eat that for an entire week until I become so tired of that week’s dish that I enter an Involuntary Fast Mode? These questions remain to be answered.

What I can say is this: I’m damn proud that I cooked for myself last night. Got home at 7:08, had to be out the door not long after that, but I made one of my Quik & Ez Stir Frys. This particular stir fry was ultra-simple: trimmed asparagus, cubed tempeh, three cloves of garlic (minced). Seasoned this dish with Bragg’s, chili paste, sesame seeds, s&p, and ground ginger. Served it over udon. DONE!

Simple though it was, it was decidedly good — for once, I used the right amount of chili paste. More than that, though, it reminded me to remind myself of what’s important. Yeah, I was dog tired when I got home (not as tired as I am today, which, oof). Yes, I was craving The Simplest Carbs. For a glint, I convinced myself that a potato-chip dinner would be a more efficient option, but then I un-convinced myself.

Preparing and eating nourishing food is part of adulthood, and I’m an adult. I’ll intone this statement the next time I want to dive nose-first into a Sharing Size bag of Cheetos.

Oh! Finally, the second picture in this post is from Saturday’s dinner. I included it because the Instagram filter makes the halved heirloom tomato (top-right sector of the plate) look a bit like a snail(!) Didn’t taste like snail, however.

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