Seriously. You might think no one is going to eat that Lean Cuisine that’s been in the freezer for three months, but the second you eat it, that person will go looking for it. Guaranteed.
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.
If you can’t already tell, I love Asian cuisine. Since we’ve been eating at home more often, J has tried to recreate my favorite dishes at home. He finally got my favorite Thai dish down. I won’t say it’s as good as my favorite Thai restaurant in town, because it might be better!
2 tablespoons Vegetable oil (or peanut or sesame, whatever you have on hand)
3 cloves garlic, minced
1 tablespoon fresh Thai red chili pepper chopped (or if you can’t find fresh, rehydrate dry, or just use your favorite rooster sauce)
8 ounces boneless skinless chicken breasts cut into bite-size pieces and velveted (again this is the secret!)
2 cups cooked rice cold (cooked and cold, really cold. Like from the refrigerator cold. Also, use Jasmine, You’ll thank me.)
1 tablespoon Sugar
1 tablespoon Fish sauce
1 tablespoon Soy sauce (if you want to be adventurous try golden soy sauce if you can find it)
2 tablespoons shallots chopped
1/3 cup Thai holy basil (regular basil or Thai purple is also delicious)
1 tablespoon Fresh Cilantro, chopped (we’ve occasionally accidentally left this out, opps!)
First velvet the chicken by bringing a large pot of water to a boil. Stir the chicken to separate and stir again. Simmer for about 2 minutes until the chicken turns white. Drain the chicken. In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked. Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently. When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve. If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.
Could I really say more than I said above? I. love. this. dish. LOVE.