The beauty of unemployment is I can walk for an hour interrupted only by my wandering thoughts. Don’t worry. I had my giant #HireAndrew placard on to protect me from the wind gusts while advertising my latest media campaign.
After a few phone interviews, I made a good lunch, well, two good lunches. It is Leap Day after all. That’s the other huge perk of being home more. The first was a chorizo and mushroom scrambled egg situation wrapped in a scorched tortilla. What better to wash that down than a turkey chorizo burger atop a toasted ciabatta half? Continue reading Finding the Beauty in Unemployment
Leavin all my lunch foods at the office is convenient Monday through Friday. Not so much on weekends.
Eggs have become my catch all ingredient when I don’t have other food to eat. Today’s lunch creation was a hybrid frittata/omelette.
Microwave a potato for 3-4 minutes. Heat butter in a small skillet. Crack and beat two eggs in a bowl or cup with salt and pepper. Smash the almost cooked potato and add it to the now sizzling butter in the skillet. Add salt and pepper. I dusted mine with some spice rub mix I use for marinating meat.
Add your beaten eggs. Jiggle the pan. Add cheese after a minute of cooking. With a spatula, fold the Omelle-ata onto itself. Once the eggs are set (3-5 minutes total), plate and eat.
“It’s been like this every day since we opened a week ago. 11AM to 11PM.”
That’s what the menu hander outer woman said to the woman behind me in line.
Going with coworkers for lunch I was the lucky one, a rare occurrence. I had previously experienced the shake shack in NYC. I waited there and I waited in Chicago. Even comparison. It was a cold December day in NYC when I first experienced the rapture in my mouth.
There aren’t many things I’m willing to wait for. Shake Shack is worth the wait, if for no other reason than your appetite will be at its all-time zenith as you smell the sizzling meat and your gastric juices start eating away at dignity. I would not go every day or on a regular occurrence. The novelty and anticipation are the main draws. It has been nearly three years since I first stepped foot in the burger joint.
By the time you get to the counter, which is running full steam with four cashiers to take your burger bucks, you are famished and likely will order more than a human should consume in one sitting. Double cheeseburger? Sure. Add bacon? Who needs clear arteries?
Everyone I’ve surveyed admitted to skipping dinner after a shake shack lunch. It is everything a burger should be: tender, warm bun, crispy, salty meat, gooey cheese and crisp lettuce. My only regret was eating my shake stack too quickly and knowing it’ll be an hour from getting in line to inhaling another delectable burger.
The more I look at what I eat, the more I notice how they are slight variations. This lunchtime gem was an easy and tasty recipe. It’s a jazzed up chicken salad. The key difference being homemade mayonnaise (recipe buried here). I had grilled chicken from another night, so this was a slice and mix job.
Diced red onions and celery got added to the cubed chicken and 2-3 tablespoon dollops of homemade mayo. Warm up some tortillas and your lunch is ready to be inhaled.
1 large egg yolk, preferably organic or farm-raised
1/2 teaspoons salt
1 teaspoon water
2 teaspoons fresh lemon juice, to taste
1 cup vegetable oil
The weekend presents the chance to make a better lunch than you pack during the week. The chance to thunk your cast iron skillet on the stove to make yourself a panino.
If you’re at all like me, for your sake I hope that’s not the case, weekday lunches are the path of least resistance. I have a loaf of bread and lunch meat at the office. I’m essentially treating myself like a prisoner with basic sandwiches 4-5 days a week.
Today’s delectable creation was sliced grilled chicken, sautéed red onion, cherry tomatoes and cheddar cheese on toasted oat nut bread with slathered homemade mayo and sliced cucumber.
I eat a lot of sandwiches and this one ranks toward the top. The only thing left to elevate this creation: bacon.
Today’s dish was a super quick omelette with pecorino, basil and kalamata olives. It’s faster than making a sandwich and has more protein, unless you eat steak sandwiches. If that’s the case, I’m on my way to your place.