Today, I got to work only to find that there were no working bathroom facilities in my building. Not one, single bathroom was usable. Something about a loss of water pressure over the weekend coupled with ongoing plumbing issues. Nothing at all to do with memorializing Christopher Columbus's 1492 voyage across the Atlantic by recreating the ships' conditions, turns out.
At first, I just thought I was putting in some extra exercise time this morning. Score! One fridge-side whipped cream squirt (come on, everyone does it) for every bathroom in the building I am forced to check! But soon the lack of bathroom options had become the water cooler topic of choice (ironic, since the water cooler also was not working), and all productivity had come to a halt.
I had every intention of waiting it out, but by 11 AM I reached the point where progress on my usually unattainable daily water intake goal was starting to become an issue. Darn routine! So I packed up my things and worked the rest of the day from home, teleconferencing in the comfort of my Uggs and despite the resentful eyes of Jack the cat. Talk about screwing up someone's routine!
Today I am thankful for two things. First, when was the last time you stopped and thought about the luxuries of running water and indoor plumbing? I know I certainly take this for granted, and seeing how today's events nearly led to mass histeria, I suspect I'm not alone. I am thankful to live comfortably in a place where this basic human need is met.
Second, I am thankful for the flexibility that my job affords me in such times, so that I can adjust my schedule and location whenever I need. Watching the neighborhood kids play outside on a day off from school is a nice way to get things done, and I'm grateful for the trust, reliability, and encouragement that such an opportunity denotes.
That said, a weird day calls for a seemingly weird dinner. This was originally a lemon chicken stir-fry recipe, but since I'm sort of over lemon chicken right now, call me a wild woman, I decided to really shake things up a bit by using turkey instead. Changing the name, then, to "Lemon Turkey Stir-Fry" sounded a bit odd to me, but there really is no other way to describe it.
This is a delicious, hearty stir-fry, combining lean turkey with the tasty combination of lemon and soy sauce. Serve over rice and you've got yourself a nice little Monday dinner. And because there's nothing routine about the taste, it's a fitting end to my day.
Lemon-y Turkey Stir-Fry
adapted from Eating Well
Yields 4 servings
1/2 c reduced sodium chicken broth
3 tbs reduced-sodium soy sauce
2 tsp corn starch
1 tbs canola oil
1 lb boneless, skinless turkey breasts, cut into 1-inch pieces
1 c carrots, sliced diagonally
2 c snow peas, stems and strings removed
1 bunch scallions, cut into 1-inch pieces
1 tbs garlic, chopped
Grate 1 tsp lemon zest and set aside. Juice the lemon and whisk 3 tbs of the juice with the broth, soy sauce, and cornstarch in a small bowl.
Heat the oil in a large skillet over medium-high heat. Add the turkey and cook, stirring occasionally, until just cooked through, about 4-5 minutes. Transfer the turkey to a plate.
Add the carrots to the pan and cook until they are just tender, about 5 minutes. Add the snow peas, scallions, garlic, and reserved lemon zest. Cook until fragrant, about 30 seconds, stirring constantly. Whisk the broth mixture and add to the pan. Stirr until thickened, 2-3 minutes.
Add the turkey back into the pan and stir to heat through and absorb the delicious, lemon-y juices. Serve with brown rice or pasta.