comments:
It depends on what they need you to do with your company phone. If you're CONTRACTUALLY on call (allowed to go home) or standby (expected to stay close), you do need to carry it everywhere and drop what you're doing and tend to whatever needs to be done. In those situations, I personally prefer 2 phones since it's tougher to manage DND settings, even if it's clunky. If they just give it to you but you DON'T have a an obligation for it outside regular hours, then the worst you'd get is some passive aggressive whinging if you don't respond, but you're not obligated to take it anywhere; it just makes it less likely for people to call your personal phone (which I'm in IT, my number got leaked somehow, and I've gotten unimportant calls at almost midnight). Meal prep: I'm half Asian so I gotta have my rice, so I cook it with a rice cooker; you can absolutely taste the difference with a premium one so splurge if you have the means to, or just cook it stovetop per the instructions or get a cheap Walmart rice cooker... Then get a Zojirushi and sell the Walmart cooker on FB Marketplace. Substitute with quinoa if you're going low carb (which again, mah boi Zoji makes a night and day difference; one comes out soggy while the other is al dente). My go-to is boneless skinless chicken thighs, but my seasoning can be used across many different meats, just adjust the heat and cook times accordingly (e.g. less time for burger patties, skip searing for shrimp... DO NOT bring seafood into the office or I'd apply to be a manager and fire you myself; it's among the worst office etiquette). Ensure it's thawed and if there are folds, fully "unfold" it (if there are folds of meat it won't cook), then sprinkle on just enough Worcestershire Sauce to barely moisten it and help the Lawry's Seasoned Salt stick (about half a tablespoon per side? Add more if it's too light). If you like it a slight bit spicier and with some zest, substitute with Cajun seasoning (e.g. Tony Chachere's, Slap Ya Mama, or even 2-Step, but it's less salty so pour some more). Cook on medium heat, about 7 minutes per side or until fully cooked (chicken and some types of seafood isn't something you'd want medium rare due to certain bacteria), take it off the heat if you got an electric stove like I unfortunately do (gas and induction will respond sooner so no need to wait), then crank it up to 11 (wait until it's glowing red for electric) and sear it for about a minute each side. For veggies, follow instructions on the box for the bouillon, but I personally boil broccoli in chicken broth for about 5 minutes (where it's not as crispy as raw, but not soggy either), and drink the broth after. I also use Asian store bouillon; Lee Kum Kee is the best, but Totole is OK; both have a richer, more umami taste than Knorr. Drizzle with oyster sauce after, although just a light coat will do since it packs a lot of flavor.