The Yellow Apron

Creating recipes for everyday.

Thursday, April 30, 2026

Canning Seasoned Beans

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All right, after that whole post about not having to can foods, I did some canning.  I was making a Mexican-themed meal and was out of canne...
Monday, April 27, 2026

Non-Canning Preserving Options

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Spring is always a big time for my garden.  I enjoy cool-weather herbs and vegetables, and they grow well in my climate because it's suc...
Friday, April 24, 2026

Beef Stew with Pasta

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This started out as a pot pie from scratch.  Then I was scheduled to work seven days in a row.  I considered buying a tube of biscuits for t...
Tuesday, April 21, 2026

Spinach and Lentil Casserole

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While I'm not a casserole person, this seemed like a good idea.  I couldn't find exactly what I wanted and struck out on my own.  Ha...
Saturday, April 18, 2026

Parmesan & Garlic Risotto

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Techie Smurf and his family are "Sephardic for Passover", which means they eat rice and corn.  I'm not a huge rice person, but...
Wednesday, April 15, 2026

Easy Bananas Foster Pie

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As soon as Passover was finished, I wanted pie.  There was a box of sugar-free vanilla pudding mix in the pantry, and I usually have a stray...
Sunday, April 12, 2026

Blooming Lettuce

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Before I ripped them out, I thought I'd show everyone what happens when lettuce goes to seed.  It isn't something that most people a...
Thursday, April 9, 2026

Matzoh Arayes

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I saw this idea on a YouTube short.  Can't remember the name of the channel.  I'm making these a little different than she did.  Tri...
Monday, April 6, 2026

Artichoke and Yogurt Soup

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I'm starting to get artichokes, and there was still one bag of them left in the freezer from last year.  Time to use them up. Frozen art...
Friday, April 3, 2026

Seder 2026

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I did all that elaborate cooking for Purim, and now Seder is reruns.  I decided to go easy on my guests (and myself) this year and keep it b...
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About Me

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Lurker Smurf
Southern California, United States
I am a baker and freelance caterer who enjoys a cooking challenge. Using the stray items that collect in a pantry, fridge, or freezer has become my specialty. I like to take my inspiration from any cuisine I sample, even if my tweaking produces a less-than-authentic result.
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