Fifteen Minute Rule

My time is valuable, too. If you have any recommendations for a primary care physician in the Boston area, please let me know.

Do unto others as you would have them do unto you. I am no bible preaching Mommy–far, far (really, really far) from it–but this rule is one I adore.

There’s signage all over my doctor’s office threatening patients in nice flowery language that tardiness will not be tolerated. Fifteen minutes late and don’t let the door smack your tush on the way out. It’s ruthless. I’ve been meaning to find another doctor who understands a car seat wrestling match may set me back a few minutes despite my champion pin-and-win technique, but I haven’t done it yet. Shocker.

Despite being slammed by every excuse in the book–a last-minute outfit change due to a faulty sippy cup (they all SUCK!), Masshole traffic in the rain (everyone regresses to student driver status when one drop falls here), and a highly entertaining game of hide-and-seek for an earring Alex yanked out in the parking lot, I made it. Early.

I checked in with a smug look on my face. Yeah, receptionist with a stopwatch not-so-stealthly nestled under your desk, clock that time. Not just on time…early. And I smelled divine, too (sidebar: am I the only one who has to shower before doctor’s appointments, not just girly parts doctor’s appointments–curious?).

My doctor–with her hoity toity fifteen minute rule–was one hour and fifteen minutes late for my appointment.

I can’t get over it.

Sure, she apologized (she could clearly see by my sweaty lip the mad skill it took to entertain a toddler in a white-walled waiting room for effing eternity), but I feel cheated. It was an empty calorie apology–like throwing a half-eaten bag of Cheetos in my face when I am starving for a gourmet meal. “Sorry, sometimes this happens when you book my last appointment of the day.”

Listen, lady, I would be far more forgiving if you weren’t such a fifteen minute freak. Do unto others…

Am I right, or am I right??

***To serve dinner on time, I pre-made it–using a Rachipe (Rachael Ray recipe) as a base and adapted it for my family’s tastebuds. Turkey Shepherd’s Pie is flavorful and healthy…a perfect meal-in-one for the fall.***

Turkey Shepherd’s Pie

Ingredients

4 large Idaho or russet potatoes (2½ to 3 pounds), peeled and cut into chunks (Mommy Dish note: I used red potatoes, skin on, for the extra nutrients)

Salt

2 tablespoons extra-virgin olive oil (EVOO)

2 slices bacon, chopped or snipped with kitchen scissors (Mommy Dish note: I omitted this ingredient)

2 pounds ground turkey or ground turkey breast

Freshly ground pepper

2 onions, chopped

2 carrots, peeled and chopped

2 tablespoons Worcestershire sauce (eyeball it)

2 teaspoons poultry seasoning, such as Bell’s

2/3 cup heavy cream or half-and-half (Mommy Dish note: I used half-and-half)

1 large egg, beaten (Mommy Dish note: I omitted this ingredient)

2 tablespoons butter

2 tablespoons snipped or chopped chives

1 cup frozen peas, thawed

1 teaspoon paprika

Method

Place the potatoes in a small, deep pot, cover with water and bring to a boil, covered, over high heat. Salt the water and cook until tender, 12 to 15 minutes.

Meanwhile, heat the EVOO , 2 turns of the pan, in a deep skillet over medium-high heat. Add the bacon and cook until crisp, about 3 minutes, then add the turkey and break it up with a wooden spoon. Season with salt and pepper and cook until browned, about 5 minutes; push it to the side and add the onions and carrots to the center of the skillet. Season with salt and pepper and cook, stirring occasionally, for 5 minutes, then mix everything together. Stir in the Worcestershire sauce and poultry seasoning. Lower the heat to medium and cover the pan with a foil tent to keep in some of the moisture. Cook for 6 to 7 minutes.

Preheat the broiler to high. Drain the potatoes in a colander and return them to the warm pot. Using a pot holder to hold the pot, add 1/3 cup cream, salt and pepper, the egg, butter and chives and smash away with a masher until the potatoes are almost smooth but still a little lumpy.

Remove the foil from the pan and stir in the peas and the remaining 1/3 cup cream. Scrape up any browned bits from the bottom of the pan and turn off the heat. Scrape the turkey mixture into a casserole dish and top with the potatoes. Broil until the top is golden brown. Sprinkle with the paprika.