Okay guys, this Blue Apron recipe was really fun and different. I thoroughly enjoyed it and would rate it a 4 out of 5. Even though it’s pasta, it feels very light.
Check out this video of my cooking experience and if you want, cook with me.
This Blue Apron meal was so filling. They say each meal is two servings but I’m pretty sure this could be four servings. To be honest, this one wasn’t my all-time favorite, but I still enjoyed it. I’m giving it 3 out of 5 stars. The flavor was good and adding the butter and parmesan cheese really helped, but I feel like it was just lacking in something. I’m doing the vegetarian meal plan with BA, but to be honest, adding some sautéed sausage would really have taken this dish to another level.
Never the less, I enjoyed this one and the process was once again fairly simple. Enjoy.
For the full recipe, click here.
After only two weeks, I’m obsessed with Blue Apron. This was their “Summer Corn & Bell Pepper Pizza with Taleggio Cheese & Fresh Thyme”. It was awesome!
And here is a quick video of the process.
Click here if you’d like the recipe.
In just a few weeks I’ll be enjoying our family cottage in Ontario, or “God’s Country” as my grandpa once said. I cannot wait.
I recently signed up for Blue Apron and am pretty sure after one meal, I’m hooked! Each week, Blue Apron sends you fresh ingredients and recipes for 3 meals a week. I’m doing the vegetarian option and last night I made their Summer Mushroom & Bean Pasta. It’s awesome. Below is a photo I took before I devoured my meal as well as a step by step video of the whole process.
I’ve been working at Ben Hogan Golf for almost a year now as the Creative Services Manager. Basically that means that anything visual that comes from the company goes through me. So far this has been an incredible experience and over the next few weeks I want to share with you just a little insight into things I get to do on a daily basis.
I love shooting and for anyone that knows me, I love seeing how things are made and being ‘behind the scenes’. Here are just a few of my favorite images from last fall, when our FT. WORTH 15 irons were still simply brass prototypes. We’ve come a long way in a year.
