This post is sponsored by Blue Apron.
I just had to do math on my fingers to figure out how long we've been using the Blue Apron service. It was either that or count the recipe cards, which, I mean:
It's been about 19 months, a whole bunch of posts and even more awesome meals. Less shopping and food waste, fun recipes to choose from, excellent and unusual ingredients, impeccable customer service. And my hippie side appreciates how hard the company works to constantly improve/streamline/reduce the packaging and sources food from sustainable fisheries and humane, responsible farms. Definitely makes how CONVENIENT the service is feel like even less of a trade-off.
(And yes, I am typing this praise of my own genuine authentic free will and not because of some required list of talking points. SO THERE.)
And now, for something maybe slightly different, I present 20 completely random cooking and life lessons that Blue Apron has taught me:
1) My children will eat ANYTHING if it's encased in a calzone.
2) Make kiddo-sized calzones for double the dinner yield, reheat the leftovers in the oven during breakfast, wrap in foil, and toss in their lunchboxes. Your children will officially be eating kale and mushrooms for lunch while being the envy of all their friends because calzonnnnnnes.
3) Speaking of kale, HOW DID I NOT KNOW YOU COULD DO THIS. DO YOU KNOW HOW MUCH OF MY LIFE I HAVE WASTED?
4) I also spent much of my life thinking that I didn't like capers. I was deeply mistaken.
5) I know how to make kimchi now!
6) And the world's greatest salad dressing from scratch, in under five minutes.
7) That salad dressing has singlehandedly changed my husband's opinion re: salad.
8) (Two tablespoons of minced shallot + one tablespoon red wine vinegar + one tablespoon whole grain Dijon mustard + salt/pepper. Slowly whisk in two tablespoons of olive oil and = super-simple dressing that is so much better than you would ever expect it to be.)
9) Speaking of my husband, he tends to grouse every time I select vegetarian recipes, yet every time they end up being the favorite of the entire week.
10) Unless there's a sandwich of some kind. Which may seem odd for dinner and I don't know how they do it, but Blue Apron sandwiches are made of magic. It will be the best version of said sandwich you've ever had, much less made for yourself.
11) I've finally gotten to a point in my life where I remember to reserve the stupid pasta water.
12) Most of the time.
13) Last week I confronted my self-doubt over my ability to not overcook seafood and made the world's most perfect crispy cod and soba noodle dish to universal dinner table acclaim.
14) My four year old will sometimes be like, "YAY FISH AND NOODLES" and sometimes be like, "FISH AND NOODLES OH THE HORROR."
15) Korean bao sliders, complete with a spicy aioli, were an unexpected home run.
16) Remember there's another calzone recipe coming in a few weeks. He'll be fine.
17) You can reuse most of the BA packaging even before you recycle it. We reuse the plastic bags all the time (for everything from snacks to crayons), have a freezer full of ice packs for travel/picnics, and obviously hoarded months' worth of boxes for our move.
18) Currently we are saving the empty boxes because the kids have decided to build a very ambitious life-sized Minecraft house/fort thing in the basement.
19) You know what's even better than getting all the ingredients and recipes for most of your weeknight meals delivered right to your house?
20) Getting the wines that go with all those meals delivered right to your house. And mouth.
(Oh yeah, you know we stuck with that service too.)
First 50 readers to follow THIS LINK will receive two free meals in your first order. Skip a week or cancel anytime.
One more/final thank you to Blue Apron for so generously sponsoring this little old blog for so long and for being so cool to work with.