Blue Apron 1

I have no idea why I’ve lost such track of time. October 24 to November 5. What in the hell was I doing that I had no time to get to the blog. Oh, I know. Working. A lot of working. Not that I’m complaining, but I appear to be, don’t I?

So I am going to tell you something that I would never have done a year ago that I inappropriately rely on now. This is not an ad. I am not soliciting any new customers. But I absolutely adore Blue Apron.

My friend, Donna Stokes-Rogers, introduced me to Blue Apron about three months ago. Donna is one of the world’s best cooks. I am but a speck of dust on her shoe when it comes to cooking. But she said she started using Blue Apron to avoid going to the grocery store so much. She and I have the same incurable disease when it comes to grocery shopping: We go in for something that costs $1.98 and $100 later we come back out.

So every Wednesday I come up the driveway and start looking for my beautiful Blue Apron box. It holds two meals — all pre-portioned but all raw ingredients — that make four servings each.

Blue Apron 2

Everything comes in super cute bags with a recipe card that even an idiot can follow.

Now, none of this would be worth it if the food wasn’t good. Since you can cancel Blue Apron at any time I was prepared to make the first two meals and hit the “bye bye” button. But they’re really good and this old dog is learning a few new tricks from it.


  • Making mac and cheese with roasted cauliflower is really a good idea.
  • I thought I would never buy whole wheat pasta. I was wrong and now I would.
  • If you dust your chopped raw chicken pieces in cornstarch they fry up super crispy.
  • If you put kale in a Mexican casserole with a bunch of other stuff it actually tastes good.

The meal you see here was Pork Chops and Fall Vegetable Hash with Wild Rice Blend. Delicious. I’ve made the hash — which includes sweet potatoes, Brussels sprouts, red onion and apples — again and again. The sauce that went with the pork chops included pork demi glace. I don’t even know where you would buy that.

I will say that if you don’t like to cook, this is not for you. There is actually prep work and cooking involved. But I am about to get cooking. Up tonight is a pizza with roasted broccoli and fresh mozzarella. There’s one more thing I should mention. Some of the offerings are vegetarian as is this pizza. That will not fly with King Daddy. So tonight there will be sausages involved. On the side.

One Comment

  1. Julie Reinhardt
    Julie ReinhardtReply
    November 7, 2015 at 6:45 am

    I”m curious. Guess I will google Blue Apron…

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