melly, take good care of those tomato seedlings! I started my early ones a few weeks ago, and will be putting in some more this week. My rhubarb plant-in-a-pot may not have survived the winter (I know it doesn't REALLY want to be in a pot), but people pretty much give the stuff away 'round here so I think I'll be able to can some rhubarb jam this spring.... john, I've got a few peppers started; was afraid my faves, the Hot Portugals, weren't going to dome up, they were so slow, but they finally did. And I arranged a trade for some Aji Dulce, though they haven't arrived yet so will get a bit of a late start. (As for the wealthy heiress bit, well, like Annie, I think I was SUPPOSED to be one, but there was some kind of screw-up in the cosmos and somehow I'm a lowly freelance editor instead...) Got some leftover pork roast & some tortillas in the fridge and find myself thinking, "Hmm, what would John Show-Me do???" Ken, The chives did very well, thanks, and are the first perennial thing looking green again in the garden! boo, don't wish for insomnia --- you need your sleep so you can keep your wits about you while canning.... shammie, I always think of you when I make that casserole toO! Glad you are recovered and back, too. Easter coming up fast indeed --- I have ordered a big ham from the local butcher, and my brother & family are coming to help me eat it. And Annie, my dear, I trust you have not been in TOO Much trouble while I've been away (just the right amount, in any case). So good to be back. Zabby

Well, I received my HelloFresh box yesterday. (I canceled my subscription but I'd already paid for the first week of three choices) I haven't made any of the meals but here are a few of my first impressions.. Rory, I believe you signed up in the same week I did so I'll be curious to hear what you thought. I chose three meals-- a shrimp and asparagus risotto with meyer lemon, a spicy apricot chicken with green beans and couscous and a steak with tomato vinaigrette. Two were under 600 calories, one was at 630. That's a caloric range I am comfortable with... still, I feel the menus are wayyyy too light on veggies. Even more so when I opened one of the meal boxes. The quantity of asparagus was very small-- about the size (or even a bit less) than what I'd use for one serving. I am not completely anti-carb but I will often double up on veggies over carbs. the packaging was simple and the instruction cards were clear and seem to be complete. They are definitely worthy of saving for to make another time though I wish they were much smaller. I won't likely keep them. The quality of the proteins looks pretty good-- I'll know better when I prepare the dishes. I will say that given the initial week cost only $29, I don't think I'd have been able to shop for these meals on my own for the price... but then had I shopped on my own, I'd probably have ditched at least 1 of the carb side dishes (cheap) and added veggies/salad makings (more expensive). Petalique, I think you are right on target. I need to come up with my own ideas for "kits" and shop based on them. A number of the dishes across services are things I either already make or could easily make. I just need to be motivated to stick with the shopping. On a side note: I have decided to try the every other day fasting-- 500 calories one day, eat what you want the next day. This will require that I keep up with shopping so that I have good, fresh produce for the 500 calorie days. I am just going to have to get better about planning and going to the market. I don't plan on pigging out on the "eat what you want" days but I am going to want some variety on those days since the 500 calorie days aren't likely to have much variation.

My wife signed us up for Blue Apron last September for my birthday, partly because she had heard me grumbling that I was tired of making the meals that I usually make. We have continued receiving the meals since then, except for a period where we suspended the service while moving. Some of the meals are quite good, some in my opinion miss the mark. I do like that they include all of the needed ingredients, but like others here I dislike all of the packaging they include, especially the honking big ice packs that are included every week. Another complaint is that each recipe calls for adding salt and pepper at least six different times.

Lars' Algerian Chicken is easy, delicious and just as good cold or at room temperature as it is hot. It's good reheated or made into sandwiches or chicken salad too. I like it a lot. However, here in the sticks I can't often pick up the more unusual ingredients, and I never have fenugreek so I leave it out. You pretty much HAVE to have the sumac, though, so I got some from Penzey's and it lasts for several chickens. I don't always have whole chickens either, and I've just used chicken pieces successfully. And, of course, I never grill, so I do mine in the oven at 350F, works just fine although it would probably be much better on the grill. Algerian Roasted Chicken Lars--based on recipe by Chef Farid Zadi 1 whole chicken 4 cloves of garlic 1-1/2 tbsp Kosher salt 1 teaspoon of sumac 1/2 teaspoon of sesame seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek 3/4 tsp cumin 3 tablespoons of butter, room temperature 1 tbsp minced Thai basil (or 1/2 tsp fennel) 2 lemons 1 tbsp extra virgin olive oil Freshly ground black pepper extra herbs, 1 tsp each minced fresh oregano and basil, optional 4-5 sprigs of thyme Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal. Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin. Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160°, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed. Annie