hey. don't cry. roast one head of garlic with olive oil until golden brown. let stand until cool enough to touch. squeeze bulbs into bowl, mix with butter to taste and fresh parsley, chopped. spread on two slices of toasted bread. fry one egg, allowing the yolk to smash a little and seasoning with salt and more parsley. sandwich between garlic-butter-toasts and eat. ok?
hey jsyk while hellofresh is dummy expensive and i wouldn’t recommend it if you already know how to cook (if you’re a beginner like i was when i had it for 3 months, then it’s worth it), you should know that ALL OF THEIR RECIPES are free on their website and they all fuck hard
i will say that all the cooking instructions for veggies are pretty much the same (season with salt + pepper and roast on the top oven rack at 425F), but if it ain’t broke don’t fix it.
that being said, it also introduced me to methods i wasn’t at all expecting. i would have never thought to use cream cheese in my meat sauce, and now all my friends are constantly asking me to make my special rigatoni.