To say that this week was nothing short of exhilarating and exhausting would be a grand understatement. Not only was I surprised with a mininature pony the day after my birthday — a grand and beautiful stunt orchestrated by my wonderful boss, who showed me that if you wear someone down long enough, they acquiesce — but hoards of emails, new plans being hatched and conversations occurring over a flurry of text messages. This week was a grand metamorphosis for all the lovely people in my life, including myself, and all I want to do is curl up in a ball and sleep the undisturbed sleep of children.
Exhaustion is my worst enemy because I end up making shameful gastronomic mistakes. Think gnocchi pesto every night for three months straight, mistake. Imagine bagels and almond croissants for a month straight, mistake. So I decided to get crafty and return to Blue Apron meal delivery. A few months ago I sampled the service and loved it for its fresh food, convenience and smart recipes, however, it felt confining because I don’t eat fish or many cuts of meat, which made the investment an unwise one for a picky eater such as myself. However, that didn’t stop me for bamboozling all of my work colleagues to sign up, and when one of them told me that Blue Apron had launched a vegetarian menu, I nearly SCREAMED.
Because except for the HORRID AND WRETCHED MUSHROOM, I can roll with a veg. And I’m glad I did.
This week’s menu is pretty extraordinary, and since the cost is $60 for 3 meals for two, I get a lot of leftover mileage, which is pretty superb for leftovers and lunch the next day. My grocery bill is seriously bananas, and I like how Blue Apron portions out all of the ingredients because if I BUY A BUNCH OF PARSLEY FOR ONE SPRING ONE MORE TIME I’M GOING TO KICK A POODLE (J/K). Less waste, good food, and diversity are keeping me sane these days.
After a long day, I settled into a bowl of creamy butternut squash macaroni and cheese and I am honestly in HEAVEN. All I need is a remote and a tea and we’re calling it a NIGHT.
INGREDIENTS: Recipe courtesy of Blue Apron Meals
1/2 butternut squash
8oz whole wheat penne
2 tbsp flour
1 cup milk
2 tbsp butter
2 tbsp whole wheat panko
1 small bunch of sage (5-6 sprigs)
2 tbsp parmesan cheese