Tag Archives: Blue Apron

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Blue Apron 3

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Day 130 in my march to the Magic Kingdom and Mickey

Today is day three in my busiest work week of the year.  Man, I am wiped out!  Every year I think it will be better than before: less stress, better organization, and every year it bites me in the butt…again.  There are just not enough hours in the day.  OK…I got that off my chest.

My plan for today was to cook a lovely gourmet meal with Mike for our dinner tonight.  We still had our third Blue Apron meal to cook: Chicken & Chestnut Pasta with Savoy Cabbage & Granulated Honey. Look at these ingredients:

  1. 8 ounces Ground Chicken
  2. 8 ounces Whole Wheat Spaghetti
  3. 2 Carrots
  4. 2 Cloves Garlic
  5.  2 Stalks Celery
  6. 1 Yellow Onion
  7. One half Pound Savoy Cabbage
  8. 1 Bunch Rosemary
  9. 2 T. Butter
  10. 2 t. Granulated Honey
  11. One quarter Cup Roasted, Peeled Chestnuts
  12. One quarter Cup Grated Pecorino Cheese

It was delicious!  And it made a mountain of food.  We have plenty left over for lunch tomorrow.  Leftovers are always my favorite lunch.

Back into the fray tomorrow.  🙂  Meet you at the Kingdom!

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Cleaning Up My Act

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Day 127 in my efforts to get ready to meet MIckey

Today my plan was to clean up inside and out.  So I went to church this morning to worship our incredible God, and I just got home from the sauna.  Mischief managed!

After I post this blog, Mike and I will prepare our second Blue Apron meal.  Tonight it’s Basted Flank Steaks with Beet-Freekeh Salad and Gorgonzola..   I don’t know what Freekeh is, but I keep hearing, “Get your freak on, get your, get your freak on…” in my head.  These meals are teaching us things.  🙂  Here’s tonight’s ingredients:

  1. 2 flank steaks
  2. 1 bunch red baby beets
  3. 1 Hungarian wax pepper
  4. 1 red onion
  5. 1 bunch chives
  6. 2 T. crumbled gorgonzola cheese
  7. 2 T. butter
  8. 2 T. sugar
  9. one quarter cup cracked freekeh
  10. one quarter cup walnuts
  11. one quarter cup red wine vinegar

Sound great, right?  I’ll let you know tomorrow what we thought.  Meet you at the Kingdom!

BTW: The Braised Moroccan-Style Salmon and Greens with Quick-Preserved Lemon, Pine Nuts and Red Quinoa last night was absolutely incredible!  You can see a picture on my Facebook page, if you wish.  Just look for Donna Taskila Jarvi.