As you've probably read in my last Chef Joel & Jenn post, we've started a subscription at Blue Apron. This first batch of meals (3 in total) only cost us $20 (normally $60) to give us a sense if it's a service we like. After tonight's meal, the Lumaca Rigata Pasta, I think we might be converts. 

Back in 2015 when the meal delivery services first started to make a splash on the scene, Jenn got my a subscription to Plated for Valentines Day. We did two rounds of the service (here's one of the recipes), each round with two meals. And although the food was good, the prep time and the cost both really turned us off from continuing. In the last two years, we've gotten more and more into cooking so we decided to try a different service, this time the king of the meal delivery services, Blue Apron. 

After two fabulous mini-vacations its been nice to get back into a somewhat normal routine and enjoy some good old fashion home cooking. I'm not sure what spurred on the latest recipe, but I woke up on Sunday morning craving shrimp tacos. I ended up scouring the internet for a shrimp taco recipe (something I've never made) and came across one on GimmeDelicious.com. 

It's been a busy month, but after a wonderful trip to Chicago, we had the last weekend free to basically do nothing. And how glorious it was. With the extra time, we popped open a bottle of wine (a Moreccio Bolgheri 2014) and started cooking.

For Christmas Jenn received a new waffle maker. We received a waffle maker as a wedding present and although it made good waffles it was a hassle to clean. Jenn ended up getting a Cuisinart Waffle Maker that flips (ensuring even doneness) and we've been meaning to use it ever since. Sadly with the move, we never got around to using it and thought why not give it a whirl for our Easter breakfast. 

The last couple of months have been quite the busy months for Jenn and I. It's hard to imagine that in a mere week we will be moving back to Newport Beach after spending two years in a high-rise. Before our apartment becomes a jungle of boxes we decided to do one final Chef Joel & Jenn, Parmesan Shrimp Pasta. I actually tried to do this a week back but Whole Food was out of fresh shrimp and only had pre-cooked. Luckily this week they were back in stock and ready for our pasta.