And so now I know what it's like to be wealthy!

I had a coupon for trying out the HelloFresh meal service. And, since their vegetarian options no longer seem to revolve exclusively around mushrooms (which I can't eat) and cauliflower or broccoli (which I won't eat), I took them up on their introductory offer. I signed up, selected vegetarian meals that sounded good, and got excited over trying something new.

My first box was due to arrive next week. For whatever reason, they screwed up and sent it this week. Which wouldn't have bothered me, except they sent meat dishes. I contacted them to explain the problem, they immediately credited me the cost, then told me to dispose of the carnivorous meals as I wished. So I gave all the meat to a neighbor and decided to try to refashion the recipes to be vegetarian with the ingredients which were left over.

The reason I now know what it's like to be wealthy is that my box from Martha and Marley Spoon also arrived this week, which means I had six complete meals in my refrigerator ready to be cooked for dinner with leftovers for the following day's lunch. SCORE! I could never afford to do this on a regular basis, but boy is it awesome knowing that I don't have to think about what to cook or worry about going to the grocery store.

The first meal I wanted to try was "Bulgogi Lime Pork Tenderloin"... without the tenderloin.

It was essentially sweet potato and pepper dices sauteed with scallions, garlic, and Bulgogi sauce mixed with lime. Not much of a meal without the pork, but if I cook some hard rolls with cheese to pair with it, I thought it might be nice.

One of the first things you have to do is zest the lime. "Zesting" is not a new concept for me because Martha Stewart wants you to do it all the time in her recipes... it's just that I've never understood how to do it. When I searched on YouTube I saw that people "zested" by using what looked like a teeny-tiny cheese grater. Something I didn't have.

Except I thought that I did, because when you look inside the handle of my box grater, there looks like what appears to be a small grater. Alas, any time I attempted to use it for zesting, all it did was gum up with lime peel and I never actually got any tiny grated anything out of it. Wanting to know what I was doing wrong, I Facetimed a friend who works in a kitchen restaurant and asked her by holding it up to the camera and asking her how to use it.

The first thing she said was "Well, first thing you have to do is remove it so that the peel doesn't end up in the handle." It was charming that she thought me that dense, but I explained to her that it doesn't come out easily. In order to get it out, I had to use two pair of pliers and nearly busted the thing.

"Wait. Let me look at that again... move it close so I can see."
"I have no idea what that is, but it's not a zester!"
"See how there's no grates? It just looks like pokey spikes!"
"Maybe it's supposed to be a masher or tenderizer of some kind?"
"Yeah, you need to go buy an actual zester. Sorry."

And so I did. And it arrived today. I got one by Oxo Good Grips, which makes my favorite kitchen utensils and gadgets. It was expensive... $12 compared to others costing less than half that... but I knew it would probably be safer, smarter, and last longer, so I invested the money...

Martha Stewart would be so proud.

And so now I can finally zest a lime or a lemon and make all those recipes correctly that call for zesting a lime or a lemon.

Pretty grate, huh? (HA HA HA HA HAAAA! I slay me!)

So wish me luck with my first zesting experience. I'll let you know if I end up with my fingertips missing.