This is the time of year for New Year’s Resolutions. I was watching the Rose Parade on T.V. with my kids and they gave startling results to a survey that asked if people expected their resolutions were going to last “a week,” “a month,” “6 months” or were “already broken.” Out of all the choices, the majority of those polled, a whopping 34 percent, said they already broke their New Year’s Resolution! That’s just one day into the New Year!
As fickle as the tradition of making a New Year’s Resolution seems to have become, the intentions are to be commended. Many resolutions are made to improve one’s life, health, habits, etc. Making a commitment to lose weight, eat healthy, and exercise more are all great ambitions. Staying fit and healthy is a definite plus to being a firefighter. It is important that we stay healthy because our job often makes physical demands on us that would tax the average person. If you are not directly involved in the fire service you may not know that many departments require certain physical standards be maintained or are at least strongly encouraged. In Seattle, each of our fire stations has some form of work out equipment that we are encouraged to use each shift. Some of our older stations that don’t have much room may have a treadmill and some weights right on the apparatus floor behind the fire engine. Some of our newer stations have quite nice workout facilities. Regardless, working out is a priority that is a part of firehouse life. Granted, not all of us will ever make it into the next firefighter calendar, but what is most important is to be committed to staying fit.
So if you’ve made a New Year’s Resolution and you haven’t already broken it, or even if you have, just keep going and make a positive change in your life for 2012!
Here is a quick and easy (and low fat) chicken dish that goes great over white rice. Enjoy!
Suey’s Sweet ‘n Spicy Chicken
By Michael “Suey” Sulak, Seattle Fire Department, Station 8, Ladder 6
Resources:
¼ cup honey
¼ cup hot sauce (like Sriracha)
½ cup soy sauce
2 tablespoons brown sugar
1 tablespoon fresh ginger root, minced
2 large heads garlic, minced
Kosher salt and fresh ground black pepper
5 lbs. boneless, skinless chicken thighs
1 cup all-purpose flour
2 tablespoons vegetable oil
2 cups carrots, peeled and sliced thin
2 cups broccoli crowns
1 cup green onions, sliced ¼ inch on the diagonal
Tactics:
In a medium size mixing bowl combine the first 6 ingredients. Whisk until the brown sugar is dissolved and set aside. Cut the chicken thighs into strips and lightly season with the salt and pepper. Place the flour in a large deep sided bowl and, working in batches, dredge the chicken strips in the flour. Heat the vegetable oil in a large wok over medium high heat. Add the chicken strips and brown. Pour the sauce over the chicken.
Add the carrots and broccoli, reduce heat to low and simmer uncovered until the sauce thickens, about 5-7 minutes. Serve over white rice topped with sliced green onions.
Makes 8-10 servings.
*Note: The term “Beanery” is still alive and well in the Seattle Fire Department and is still the name we apply to the kitchen today. Because of low wages early in SFD’s history, the firefighters could often only afford to buy beans for their meals. Beans were cheap and provided a high source of protein. The procedure was to soak the beans overnight and simmer them all day long in the kitchen…thus the term “Beanery.”
