90 hours a week
My poor husband is working at least 90 hours a week. He has dragged his worn-out self in the door at 9:30 or 10:00 the last several nights, exhausted to the bone. At least there is a dim little light at the end of the tunnel… unfortunately, it does not shine into full brightness on April 15th this year.
Last year it was April 18th because of a Federal holiday that fell on a Saturday but was observed on the Friday before, which was April 15th. And since tax filing deadlines can’t fall on a weekend or holidays, it was extended to Monday, April 18. Confused yet? Well this year the 15th is Sunday and then Monday, the 16th, is that same holiday. Many people know nothing of this new (only since 2005) day off for the Feds. Here is the lowdown from the ever reliable Wikipedia:
“The municipality of Washington, D.C., celebrates April 16 as Emancipation Day. On that day in 1862, President Abraham Lincoln signed the Compensated Emancipation Act for the release of certain persons held to service or labor in the District of Columbia.
On January 4, 2005, Mayor Anthony A. Williams signed legislation making Emancipation Day an official public holiday in the District. Although Emancipation Day occurs on April 16, by law when April 16 is a Saturday, Emancipation Day is observed on the preceding Friday.
In 2007, the observance of this holiday in Washington, D.C. had the effect of nationally extending the 2006 income tax filing deadline from April 16 to April 17. The 2007 date change was not discovered until after many forms went to print. In 2011, the tax deadline was extended to Monday, April 18, since the observed date for the holiday was Friday, April 15. In 2012, because Emancipation Day falls on Monday, April 16th, and the normal tax deadline of April 15th falls on a Sunday, the tax deadline will be on Tuesday, April 17th.“
There you go, now you know exactly why your taxes aren’t due until April 17th this year and why my husband and CPA’s everywhere are tortured for an additional two days.
Since I’ve been cooking for one, I’m cooking quick and light. This recipe is a perfect example. I’ve eaten it for dinner, lunch the next day, dinner again, until finally I just tossed the rest of it. It is the perfect vegetarian meal. If you’re observant you’ll notice that I used chicken broth instead of the suggested vegetable broth, only because I had a partial box in my fridge left from Easter. Use vegetable broth or water to keep it vegetarian.
Pasta with Bok Choy and Bell Peppers
1 tablespoon salt
8 ounces whole-wheat spaghetti or linguini
1 tablespoon olive oil
1 large shallot, peeled and thinly sliced
1-inch piece fresh ginger, peeled and minced
2 garlic cloves, peeled and minced
1 bunch bok choy (Chinese cabbage), leaves only, roughly chopped
2 red, orange, and/or yellow bell peppers; cored, seeded and thinly sliced
3/4 cup vegetable broth
3 tablespoons soy sauce, divided
1 tablespoon toasted sesame oil
1 tablespoon seasoned rice vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
1/2 cup honey roasted or salted peanuts
Bring a large pot of water to the boil, add the salt and pasta and cook according to package directions. Drain and set aside.
Meanwhile heat a large skillet over medium-high heat. Add the oil and swirl around the bottom of the pan.
Add the shallot and ginger and sauté until fragrant, about 1 minute. Add the garlic and stir for 10 seconds. Stir in the bok choy and bell peppers and sauté for about 3 minutes, to soften peppers slightly.
Add the broth and bring to a boil, then reduce heat to a simmer and cook for 3 minutes.
In a small bowl, stir together 2 tablespoons of the soy sauce, sesame oil, rice vinegar, and red pepper flakes. Add to skillet and bring to a boil.
In the same small bowl, stir together the remaining tablespoon of soy sauce with the cornstarch. Add to skillet and simmer until sauce thickens, a minute or two. Stir in the drained pasta until pasta is coated with the sauce.
Serve with peanuts sprinkled on top.