blue_dolphin

I agree on the profit question. But I know quite a few people who fit that criteria and have been using these services for 3-4 years and have no plans to stop. They continue to find it worth the cost to have the planning and shopping component done for them so that a few nights a week, they can just come home and start cooking. I live in a suburban area and while there are markets where these folks shop for their non-box meals, I can't imagine getting in and out of them in 10 minutes during that super busy 5:30-7 PM time, especially with a couple of hangry kids in tow. Of course, they could do a better job of planning and do those grocery runs at 5 AM on Saturday before they pack everyone into the car at 6 AM to drive to soccer/hockey/academic decathlon/whatever practice but instead they choose to outsource planning and shopping for a few meals. Perhaps not the priorities you would choose, but it doesn't seem that unreasonable to me. I suppose they may shift gears and choose other options at some point, but I've been surprised how long many of them have stuck with it.

LAST WEEK!!! Awwww, so soon - ! I look forward to this last week and thank both of you for taking us along once again!

I love beans for breakfast - so satisfying! Especially with some bitter greens and a nice poached egg (aka chicken-bean) on top!

A small wedge of a cream cheese quiche (sort of a savory cheesecake) with spinach, mushrooms and onions, watermelon and tomato.

@Shelby, another thumbs up for that beautiful looking marinated eggplant. I remember the first time I had caponata. It was homemade by a friend and served as part of a shared antipasto platter. I just wanted to eat the whole bowl myself! I was terribly disappointed by the jarred stuff at the store but never thought to make my own. Guess I should try, huh?

Thank you! Temp was 400 deg F steam-bake in Cuisi steam oven.

No worries. I'd be most delighted to be served one of those lovely plates crafted by @gfweb. Looks like a delicious summer dinner.

No, not me. I suggested roasted brussels sprouts and potatoes.

Yes, direct from the freezer.

Steam bake, 425 deg F for around 22 minutes. I usually pull them out and flip the bigger ones over at some point. I wouldn't say they are super crispy but they do get a nice crunch at the browned edges, especially when you eat them right away.

They're just the Trader Joe's frozen sweet potato fries but they do crisp up fairly nicely. In my regular oven, they can go from soft to cinders awfully quickly but the steam-bake function seems more forgiving. I gave them 10 minutes on a baking sheet then stuck them in the muffin cups. Not exactly my usual protocol but it got everything ready at the same time!

Don't you bake your meatloaf in a rabbit-shaped mold? I'm thinking of some bunny molds that would be just the ticket !

Very appropriate name - I'm sure most of words that Kerry used were indeed very old words !

Probably the last iteration of the bacon-egg-muffin. With sweet potato fries, watermelon and tomato. Toast bread round, pre-bake w/o egg for 5 min, add egg and bake an additional 8 min. 400 degF steam-bake in Cuisi steam oven. Bacon crispy - check Toast round crisp - check Egg yolk runny - check I much appreciate @robirdstx's suggestion to pre-cook the bacon cup with toast round and spinach/mushroom/onion layer and @rotuts's recommendation of a CI piece on baked eggs Florentine. The sweet potato fries were the last of a bag in the freezer and I put them into the unused muffin cups to bake along with the egg.

Today, there was a mention from Manitoulin of a cocktail with gin and St. Germain. I know not what it was but it reminded me that I had an unopened bottle of elderflower liqueur that I hadn't tried so I mixed up a Bitter Elder. Holy cow, if St. Germain is elderflower, this stuff is elderFLOWER! The first sip was like drinking perfume. I added another slug of Campari but it was still not the balanced drink I remember. I'll have to give this another try or two before I dump the bottle and use it for something else.

Wow, @pastryani, a whole shelf of cookie cookbooks !

I just ran the oven through the decal protocol. Indeed, it does fill...or overfill...that little tray multiple times and if one proceeds from one step to the next, as written, it's necessary to empty a tray that's full to the brim with very, very hot water. Or end up with a flood of rather acidic water under the oven. Given how many times they tell you to unplug it before you so much as approach the oven with a damp sponge, I'm very surprised they didn't include some cautions about this procedure. The inside of my oven is now cleaner than it's been in a while, although the inside top surface is certainly not pristine. It catches the most chicken splatter and it's hard to clean around the heating elements. Also not visible unless you practically stick your head inside, so my secret is probably safe .... as long as you guys don't tell

Does the cocktail have a name? Or is it just @#$%&*@$!!!!

I have not. But I appreciate your bringing it to my attention and I will do it soon. Perhaps on the patio.

Veggie pasta with pesto and feta

I believe @cyalexa is asking about the "oven rack" that slides into the oven and can be positioned higher or lower for broiling or baking. I admit that my oven rack had acquired a certain ...um...patina but this query inspired me to attack it with a Brillo pad and it's now back to its (almost) original shiny chrome finish.

@huiray, I very much enjoyed the juxtaposition of these last two meals. Thank you for sharing.

Toasted ciabatta, a layer of homemade ricotta mixed with bit of toast dope and broiled. All topped with sliced Dapple Dandy pluots. Black coffee.

Ding, ding, ding! I really couldn't figure this out but you've got it!

Toasted ciabatta topped with homemade whole milk ricotta mixed with some tapenade and lemon zest, olive oil drizzle. Pickled mushrooms inspired by the ones @Anna N made over here and farmers market tomato. As I was eating, I kept thinking that a glass of wine would go nicely with this so perhaps there will be a repeat later in the day....or another day.