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Last week's blue apron recipes9/5/2023 Our weekly delivery arrives on Thursday mornings like clockwork, and three nights a week we cut, chop, prep, and cook one of its organically sourced, creative, perfectly measured, and just-complex-enough meals for two. We have cooked a grand total of 279 dinners. Cut to almost 2 years later, and much to my complete and utter shock, we have become Blue Apron superusers. One night at a dinner party in August 2015, a good friend who had just started using it said that my significant other and I should try it-she knew of my skepticism and promised we would be surprised by how much we like it. (I also took umbrage at the fact that the company had taken the same name as a much-loved independent gourmet specialty foods store in Park Slope, Brooklyn.) But as time went on I seemed to know more and more people who were signing up for the new meal-kit delivery startup. What, people can't even pick out meals for themselves? I thought. When I first heard of Blue Apron in early 2014, my startup-skepticism meter shot way up.
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