The Yellow Apron

Creating recipes for everyday.

Monday, September 10, 2012

Asparagus Mini-Quiches

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Mini-quiches were actually a whole lot easier to make than I was expecting.  Yes, I had to make pie crust, but the cookie cutter I picked ...
Friday, September 7, 2012

Tea Party 2012

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It took a while, but I finally had my tea party in the middle of August.  It was so hot that almost no one had hot tea.  Most had lemonade o...
Tuesday, September 4, 2012

Basil & Mint Tea

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This is really why I was so happy to be growing basil.  And it is going to town.  I had to pick some leaves before it sagged under its own...
Saturday, September 1, 2012

Butter

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You knew I would get to this eventually.  It's just that kind of from-scratch thing I would do just to see how it works.  Finding a la...
Wednesday, August 29, 2012

Lavender Jelly

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It was either this or rose petal jam, and my roses aren't doing so well at the moment.  Back to the jar of dried lavender blossoms. ...
Sunday, August 26, 2012

Rye Bread

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I'm not a huge fan of rye bread, but it has its place.  Some deli meats are too strongly seasoned to put on a simple white or wheat br...
Thursday, August 23, 2012

Salmon and Caviar Spread

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I'm not sure why, but most of the caviar recipes I researched involved other expensive ingredients: lobster, lox, truffles, etc.  If y...
Monday, August 20, 2012

Coconut Scones

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I had some coconut milk left over from the coconut cake because I made a small one.  I made syrup with some of it for pancakes.  I was ma...
Friday, August 17, 2012

Teriyaki Burgers

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I was really happy when Carl's Jr came out with a teriyaki burger.  Then I had one.  I want to smack around the focus group that decid...
Tuesday, August 14, 2012

Coconut Cake

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I've been wanting to make this for a while.  I bought the coconut milk weeks ago.  The problem is, people either love or hate coconut....
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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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