This is a story I wrote about the different types of lunch – those you loathe and love, those you endure and those you relish. it’s partially a story about the corporate grind and part a story of my love of food and cooking.
The rumbling began dull and low, then spun back on itself to a gurgle, before finally resting after a final deep sound that must be what a full stop would sound like if it had a sound. Frank was determined not to look up from his laptop to acknowledge the unsettlingly loud noise that signalled to his entire pod in the open plan office that he had waited far too long to go for his lunch break. Some of his colleagues noticed it, but others were plugged into their headphones and probably wouldn’t have heard the fire alarm if it went off. One that did was Frank’s office confidant, Ashley, who came over to his desk and said, “spare us all your pleas of ignorance Frank and go get something to eat – it’s way past lunchtime and I know that email can wait.”
I love tart and tangy flavours and when I was first introduced to chimmichurri as a sauce for steak, I fell in love. It (stupidly) took me a while to realise that the sauce was not exclusively a dressing for steak but went well with many grilled meats. Later I realised you could put it on virtually anything. And so, when I don’t want Swedish meatballs with cream sauce and lingonberry jam, I make this mush mash of turkey meatballs with mash – a leaner, zinger, but just as tasty meal for lunch or dinner.
I love Mexican food as I think I’ve mentioned before. I guess chicken fajitas live more in the Tex Mex category, but they’re a favourite in my household regardless of their provenance.
The spice blend I use is not set in stone by any means but I think about half a teaspoon of each gives a good flavour – you could throw in some other chilli varieties if you want more of a kick. I don’t marinate this long as it’s more of a quick-ish meal for me, which is why I beat the chicken out as well.
Hope you enjoy these as much as I do!
P.S. I have to say that I still grab an old el paso kit every once and a while for simplicity sake…delicious, they certainly are, but I think I like mine better.