What's for Lunch?

At work, I'm just one of The Boys. I feel honored because I'm the first girl that has been allowed into this esteemed group.

You have to understand. My office is highly structured. Sure, there is the typical organizational hierarchy with me at the bottom and the boss's boss's boss at the top of our tiny corporate corner. But, I'm talking about its social structure.

It's divided into two main camps. First, there's The Walkers. This group walks a little over 3 miles each day at lunchtime, comes back all sweaty, and eats, maybe, half a sandwich or a piece of fruit. The Boys on the other hand, walk about 5 blocks each day (looking for the perfect meal), come back (cool and dry), and eat, maybe, all they purchased for lunch and the other half of The Walkers' sandwiches.

I'm kind of in the middle. I started out as a Walker until a foot injury sidelined me. It was supposed to be a temporary thing - just a few weeks. But, as the weeks turned into months, I became more comfortable as one of The Boys. I'm still convinced that this foot thing is just temporary, but I don't know if I will ever become a fully committed Walker again. I'm having too much fun with The Boys.

Except for the obvious health benefits of walking, it doesn't have much to offer except for fresh air and sweat. The Boys, on the other hand, offer fresh air (since we can't find anyone to deliver lunch to us, we have to go out and find it ourselves), laughs, and food. Lot's and lot's of food.

Within a 3 block radius of our office, we have at least 6 sandwich shops, 2 Japanese restaurants, 2 Greek restaurants, an Indian place, a Cajun take-out, and Thai, Vietnamese, Chinese, Mexican, etc. cuisine. Our biggest problem at lunchtime is not whether we will get a muscle cramp at the furthest point from the office, but what will we eat today. Somedays are set. Tuesday is Black Bean Soup Day at Aroma's and Friday is always Lana's Garlic Chicken Day. The group doesn't always eat the same thing. I'm more enamored to Black Bean Soup that the others. So, on Tuesdays I'll head to Aroma's and the others will forage elsewhere. But, sometimes the abundance of choices gets to be too much. Gary wants Thai, Lew wants Sushi, Bob wants Lana's (even though it's not Friday). Me? When in a quandary, I'll usually opt for Mexican. So in honor of Cinco de Mayo, here are some Mexican dishes that aren't served at the burrito take-out by the office, but are definitely served at my house.

Oh, before I forget, there is another advantage to being one of The Boys. We are also called The Control Group because of our lack of basic exercise and poor eating habits. Of the 4 Boys this winter, there was only one bad cold - me. The Walkers? The majority had at least one or more. Ha, take that!

Mexican Caviar
Serves 6.

15 ounces black beans -- canned
1 medium tomato -- chopped
1 medium jalapeno pepper -- seeded and chopped
1/2 medium red bell pepper -- chopped
1/2 medium yellow bell pepper -- chopped
1/4 medium red onion -- chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
6 sprigs fresh cilantro -- or 1/2 tsp. dried
salt -- to taste
pepper -- to taste

Rinse and drain canned beans. Seed the jalapeno pepper and finely chop. Seed tomato. Chop seeded tomato and remaining vegetables into pieces about the same size as the beans. Pinch leaves off of cilantro sprig. Mix all ingredients together and refrigerate for at least 1 hour. This is better if allowed to sit overnight.

Carnitas Burritos
Serves 6.

1 1/2 pounds pork shoulder -- boneless
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic -- crushed
1/4 cup red onion -- finely chopped
2 tablespoons brown sugar
1 tablespoon honey
1/2 cup dark Mexican beer
flour tortillas
green onion -- chopped
sour cream
salsa
tomatoes -- seeded and chopped

Mix pork, chili powder, salt, pepper, garlic, and red onion well. Add beer. Refrigerate for one hour. Place pork mixture into a large heavy bottomed skillet or pan. Add brown sugar and honey. Bring to a boil. Reduce to a simmer and continue to cook uncovered until beer has evaporated and brown sugar/honey has carmelized on pork (about 30 to 40 minutes).

Put the green onion, sour cream, salsa, and tomatoes in separate bowls. Serve with warmed tortillas. Let every one make their own burritos at the table.

Fiesta Rice
Serves 6.

1 cup long-grain rice
2 cups chicken broth
1 clove garlic -- crushed
1/2 cup frozen mixed vegetables -- thawed and drained
1/4 cup red onion -- finely chopped

Place chicken broth, garlic, mixed vegetables, and red onion in a medium sauce pan. Bring to a boil. Stir in rice. Cover and reduce heat to a low simmer. Cook covered for 20 minutes.