May 17, 2016. I tried one week of Freshly, a service that sends -- supposedly -- high quality, healthy gourmet meals already prepared, all you do is heat them up!
What is it they say? If it sounds to good to be true, it probably is? Well, Freshly gets less appealing with every meal... It tastes okay enough to swallow but it is not particularly enjoyable. Sigh. I had such high hopes for never cooking again. And I have four more of these to eat.
The entree is supposed to be roasted turkey, but I swear it had a weird texture, like some faux fowl. And the side veg? I don't even know what the hell that is. I think it was supposed to be kale and squash and… something.
I mean, look at this. Would you want to eat it? I gave up, and stopped at Sonic on the way home. I needed a chili dog, onion rings and an lavender milkshake to get the taste of this mush out of my mouth.
If you have noticed my postings recently on Facebook, you are aware of my current love affair with the plethora of food box services. They ship you fresh ingredients for meal recipes, you cook it. (And then you clean it up. Sigh.)
You may have noticed, too, that I’m promiscuous, spreading my affections around. I started just checking out different programs to see how they worked, if i liked them, if I could afford them. And taking advantage of first order discounts. I like discounts. Discounts are good. Discounts are my friend and Free is my soul-mate.
On the first few boxes, the estimate for “time to prepare” was a big fat lie. The first meal took me almost two hours -- but that’s because I almost never cook, and I had crappy tools, and I was really slow. Probably took me half an hour to peel and dice an onion. All that endless veggie washing and peeling and chopping. The prep is what takes the time, not the cooking. The first two recipes made me a little nervous, because for the first time in my life I had to “zest” a lemon, and then a lime. (I had to buy a zesting tool, of course; I could have used my grater, I suppose, but I was worried about ruining the whole thing by not zesting correctly.)
In the beginning, I spent a lot of time staring at the recipe, almost afraid to start for fear of mucking it up. But it's been a lot easier than I thought it would be, and with practice, I've gotten faster. The most recent meal took about an hour from prep to plate, and was ridiculously easy.
I've been impressed with how clear the instructions have been, because this has always been a stumbling block for me: recipes that assume everybody knows what “zesting” or “blanching” is, or how to make “creme fraiche.” If I, as a charter member of the Society for the Domestically Challenged, can say a recipe was simple, you can believe it really is.
I'm also finding that having the right tools helps enormously. I did not actually own a decent knife or frying pan when I started. Now I do, and the difference is amazing. Of course, I spent $200 at a kitchen store in Opry Mills, but that’s beside the point. I was suddenly compelled to buy a bunch of little prep bowls. And a salad spinner. And special kitchen scissors. A $60 ceramic frying pan. Two new knives that will take my fingers off. And a Keurig coffee maker. Which had nothing to do with my cooking projects, but it was there, you know? I wanted it for my desk at work.
I will overlook the $10 bucks I spent on a really crappy slap chopper. I’ll go old school and chop by hand. It’s just that possibly of losing a fingertip that has me concerned.
The benefits to this experiment are even more numerous that I anticipated:
Because people have asked about my culinary adventures, here is a breakdown of the ones I’ve tried so far:
Overall: the delivery, instructions, food freshness and recipes have all been very good.
MARLEY SPOON (MARTHA STEWART)
Absolutely AVOID. They do pre-prepared fresh food that you just microwave. I so wanted this to be good, because it sounded perfect for a single person who didn’t like to cook. But the food was barely edible, some downright nasty in taste and appearance. Really disappointing.
I will be following with postings of my dishes and critiques of their worthiness. Stay tuned.
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