The Yellow Apron

Creating recipes for everyday.

Saturday, April 28, 2012

Roasted Bell Peppers

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No, I didn't burn dinner.  They're supposed to look like that. Bell peppers are expensive if they're not in season.  You can...
Wednesday, April 25, 2012

Chocolate Babka

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On my recent trip to Philadelphia, I stopped by my favorite bakery, Hesh's .  Turns out, you can only get chocolate babka there if you...
Sunday, April 22, 2012

Beer-Cheese Bread

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People keep leaving beer at my house.  Techie Smurf has his stash for visits, but I don't know where the rest of it came from.  I got th...
Thursday, April 19, 2012

Chocolate Vacation

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I don't usually like to share much of my personal life.  This is a cooking blog, and you probably are not interested in every thought I ...
Monday, April 16, 2012

Macaroons

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On the sixth day of Passover I was getting pretty desperate for snacks.  I had two egg whites in the freezer from a half-batch of chocolate ...
Friday, April 13, 2012

Club Cards and Coupons

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I was very skeptical about the new online version of Vons/Pavilions' club card.   I don't use that many clipped coupons because I tr...
Tuesday, April 10, 2012

Black Bean Enchiladas

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Chicken enchiladas remind me too much of Inglewood Unified's lunches in the 80's.  I wanted to try to make enchiladas, but couldn...
Saturday, April 7, 2012

Apples 'n' Onions

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I have read all of Laura Ingalls Wilder's books many times.  Most of Farmer Boy , about her husband's childhood, centers around food...
Wednesday, April 4, 2012

Spring Break

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Just taking a short trip to Philly for Passover/ my birthday/ help Techie Smurf and his family settle into their new home.  Linus is coming ...
Sunday, April 1, 2012

Baked Chicken

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I know, this sounds too basic, but it isn't an April Fool.  The first time I baked a whole chicken, I was seriously impressed with mysel...
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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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