Regular readers of this blog may have noticed that for the past couple of weeks, my posting schedule has been sporadic at best. And I hope that I wasn’t deemed lazy, or worse, discouraged, for it. The truth is that I’ve got a new internship. A nine-to-five, paid internship – my very first full-time position. And between the commuting, the actual work, increasingly infrequent workouts, and the unfortunately mandatory sleep, I haven’t got a lot of time left for my hobbies.
I don’t know about all you other full-time working adults, but I find this devastating. How can we be expected to spend the majority of our days sitting at a desk? Maybe I just have high standards from last summer, but it’s definitely taking time to get used to being in an office so much.
Since my office is located in such a prime location, I make it a point to scarf down lunch at my desk (I know, breaking one of my own rules) and go for a 30-minute walk each day. Wandering around leisurely, I get to see New York from a tourist’s point of view. Turns out, if you look up and past the shopping tourists of SoHo, you can actually see how unique those buildings on Broadway are. And despite the large amount of trendy eateries, Greenwich Village is still ridiculously quaint. Another fun aspect are the occasional TV shoots (like HBO’s Girls) and celebrity sightings (oh hey, Anna Wintour!). It’s a great way to unplug from work and relax mid-day.
So on days when I bring lunch from home, I try to keep it light and, of course, easily transportable. Here is a farro salad recipe I came up with for this purpose. Farro (pronounced fahr-oh) is an Italian grain that’s said to have originated way back in the Roman civilization. Farro and other ancient grains like quinoa and buckwheat, have made quite a splash on the food scene lately (in home and restaurant kitchens alike) and not for no reason. They are high in vitamins, minerals, protein and fiber, and low in gluten. Farro is reminiscent of brown rice in taste and texture. If you can’t find any, feel free to use brown rice or quinoa in this recipe instead.
(Yield: 6 servings)
1 c farro, dry
4 strips bacon, chopped
1 15 oz can chick peas, drained and rinsed
1 pint grape or cherry tomatoes, sliced in half
3 tbsp freshly chopped parsley
5 oz blue cheese, crumbled
Salt + pepper
Procedure: Fill a pot with about 4 cups of water. Add farro and 1 tsp salt. Cover tightly with a lid and bring to a boil. Once boiling, crack the lid, turn heat down to low and simmer until farro is tender but still chewy, 15-20 min. Drain completely. In the meantime, cook the bacon until crispy in a large saute pan. Turn heat off and stir in farro and chick peas. Let mixture cool completely. Once cool, add tomatoes, parsley, blue cheese and 1/2 tsp black pepper. Stir. Taste and re-season if necessary. May be served warm or at room temperature.
What do you pack for lunch at work?