This episode is brought to you by Blue Apron.

So if you guys read this guinea confidential,

you know I love love love blue apron.

I just feel like it's quick, it's efficient,

the box arrives to your door, it's kind of like a present.

You open it up, all the ingredients are measured out for you perfectly,

and it's fresh.

Also, the beef, the chicken, the pork come from responsibly raised animals.

It's just very unbranded, you know?

What I like is every ingredient is just completely measured out

for each recipe.

So they're reducing food waste, which is amazing.

Plus you don't have to go to like the grocery store and buy, you know,

chili flakes when you can just get them perfectly measured for your recipe.

Michael and I love to go together.

It's kind of like an event.

He thinks he does everything when I actually do everything,

but Blue Apron kind of makes you feel like you're both doing something.

So we've been cooking together and I feel like it's building that strong bond.

Their upcoming meals are the spicy shrimp and Korean rice cakes with cabbage.

They've got pork chops and garlic with scallion rice and spinach.

And then my personal favorite, the mushroom and chipotle pepper and chaladas with lime sour cream.

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