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I have to say one extremely cool thing about subscribing to Blue Apron is that after receiving shipments with hand-picked ingredients and trying out new recipes the family and I would probably never attempt otherwise, we are left with instructions to repeat on our own but with locally store-bought items. So that is what happened here tonight with a personal favorite, Shrimp & Fresh Basil Fettuccine with Roasted Broccoli. Yet on a side note: After having already cooked this up with Gallo Sauvignon Blanc wine a few months ago, which was also delicious as ever I must add, we switched it up with a Barefoot wine this time and were super surprised by how much flavor the crispy sweetness added to the meal both as an ingredient and as a pairing on the side.
Plus, it'll taste that much better with the late-night snack later on in the evening... just saying.
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 Today marked the 1-month anniversary of being employed in my dream position of a lifetime at the best employer worldwide, and I celebrated by eating lunch with my team at Black Oak Grill in Midtown Crossing, a hip and new favorite hangout of mine in Omaha. All prepared to eat as much dairy as I'd pleased with lactaid fully stocked, I had myself a loaded up grilled cheese sandwich & freshly made hot tomato soup and just about died with pleasure - it was so incredibly delicious. Not only that, but I was able to meet up with a remote teammate whom I'd only corresponded with via Skype prior to the visit and really got a kick out of his personality and charm, despite the fact that he dogged on my driving skills... but we won't go there in this blog post. Perhaps later.
So yeah, feeling freakishly blessed to know and hang with such amazing people and eat such crazily tasty food on the milestone I never would have seen coming, even in my wildest dreams over the past couple of traumatic years. Although, I seriously wouldn't have minded a sneak peek. |
AuthorI am Brenda Swenson and sometimes I blog. Archives
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