If this weren’t common office behavior, then the site reference above wouldn’t exist. The tag line for those awesomely gross sandwich bags is, “Are you sick of having your lunch stolen by coworkers or roommates? Disguise your sandwich to look spoiled and moldy! No one will touch it! Finally! A solution for those thieves that lurk in your office or your room just waiting to devour your perfectly made sandwich. With these bags (box comes with 25), you’ll be able to effectively deter any attempts on your lunch’s life. Bags are food safe and recyclable. Fits most sandwiches.”
As one faithful reader put it, “There will always be one or two people who eat other’s food, marked or not. Lunches and other food items go missing and usually no one seems to know where they go. Kind of like socks.”
Do not under any circumstances take a bite out of the crab cake and then hide it in the back. Do not eat the tub of ice cream that your officemate was saving for the intern’s birthday. Just don’t. If you didn’t bring it or didn’t buy it, then it isn’t yours.
Our culinary tour through Asia continues with this dish. Easy enough for a weeknight meal, there was more than enough left for lunch the next day.
1 lb Flank steak diagonally cut (we used flat iron steak because the local grocery was out of flank)
For the marinade:
1/4 cup Soy sauce
2 tablespoons Dry sherry
1 teaspoon Sugar
2 teaspoon Cornstarch
1/4 cup Water
2 tablespoons Vegetable oil
4 Garlic cloves, chopped
2 teaspoons Ginger root peeled, grated (we used a little more)
2 Scallions chopped
2 tablespoons Vegetable oil
1 large Onion, cut into squares
2 Green peppers, cut into squares (we used a red one we had on hand and needed to eat)
Marinate steak for at least 15 minutes, longer is better. Add oil to hot wok. Stir fry garlic, ginger and scallions for 30 seconds. With a slotted spoon to reserve the marinade, remove half of the meat and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. In the same wok, add oil and stir fry the onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly (about 5 minutes).
The right blend of savory and sweet, this dish is lovely with a side of jasmine rice.
Modified from this recipe on Big Oven.
As we’ve previously discussed going to lunch with the boss, I thought it appropriate to discuss lunching with co-workers.
Personally, I prefer one on one co-worker lunches. It’s less intimidating and there’s no question of does John get along with Jane or vice-versa.
Initially, I don’t really mention anything about the office. I use the time to get to know the person outside the workplace. I’ve found some amazing friends this way.
Ultimately, the conversation usually does drift to the office, office gossip and office politics. While I don’t advocate using this type of conversation as a litmus test for your personal views, it is an opportunity to get another person’s perspective. But tread carefully. There is potential for this to come back to haunt you.
It’s probably the journalist in me, but I tend to let the other person steer the conversation and set the tone. I try not to say anything I wouldn’t say to my boss’s face. This is a good policy and it has worked well for me.
Obviously, the more you lunch with the same person, you can relax this a little, but I would never suggest saying anything you wouldn’t say directly to your boss.
The potential sticky situation exists when lunching with a member of the opposite sex. I’ve found just using good judgment and being honest keeps this from being a problem.
Do you have co-worker lunch policies?