I learned severely years after i was hired for one job that HR told my boss that I’d lied about one of my prior wages. I was really pissed, because I’d actually left the field blank on the form they had me fill out on my first day. And the HR rep insisted i report what my wages had been as a teaching assistant in college. I had absolutely no idea, and made up a number that i hoped was in the right ballpark.
The wage was obviously totally irrelevant, and my boss ignored it, except that he told me about it when something related came up, years later.
My shoulder has been sore for a month now, when I lift my arm away from my body (not in front of me or across my body). I made an appointment for Friday with an ortho specialist. I hope it is something fixable.
I don’t even try to eat it as originally prepared. I add it to pasta or risotto. Or occasionally tacos or nachos or quesadillas. Or casserole.
That’s essentially the origin of meat in pasta or risotto: a way of dressing up leftovers to make them more appealing.
Same with leftover fish or steak. Leftover salmon gets added to spaghetti & pesto. Leftover steak gets added to beef risotto (usually… sometimes I can save the least-cooked bit and reheat it on the George Foreman and it’s fine to eat by itself. But if it was all sufficiently cooked in the first place then risotto.)
Chicken is more versatile and can go in either. Or a casserole with stuffing & broccoli & cheese & a can of soup.
We get a Costco chicken every couple of weeks and I’ll use it for up to week later in various meals. Very handy to have. Haven’t died from food poisoning yet.
I combine it with Costco quinoa salad and Zojirushi rice cooker rice for lunches. I also make a fried rice with the chicken as protein.
We try to have oatmeal every morning (cooked for 40 minutes to a paste-like consistency in our $14 Aroma rice cooker), which we combine with Costco chicken, eggs, green onions and soy sauce. I believe savory oatmeal is a Scottish thing, but it reminds me of Chinese congee - which is a great breakfast.