When I traveled for work, I left a beer for 5 weeks in the primary! that is supposed to cause autolysis (dying yeast) and give it a waxy flavor, but it never did.
In the secondary you've racked the beer off of the majority of dead yeast cells and as long as you kept it out of the light and away from oxygen, one month will actually be very good for your beer. you should be ready to drink as soon as it primes in the bottled and will have a smoother aged taste.
Phat Tyre Amber Ale
The Hef Hefeweizen
British Mild Ale
slightly modified Edwort's apfelwein
Amarillo Pale Ale
In the hole:
My First All Grain Batch