The Yellow Apron

Creating recipes for everyday.

Wednesday, January 31, 2018

Pickled Radishes

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The easy way to avoid this over-abundance of radishes would be to stop planting new ones.  I do keep using the greens in place of spinach,...
Thursday, January 25, 2018

White Chocolate Wasabi Cookies

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I've been getting snacky lately.  Not keeping snacks in the house helps a lot, but there are several drive-thrus on the way home.  I k...
Monday, January 22, 2018

Black Bean Soup

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This may have been what I was really after when I made the tortilla soup .  I love the black bean slurry I get at my local Cuban restauran...
Friday, January 19, 2018

Mustard Orange Chicken

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I started to think about things I want to can this year, then saw how much jam is left in the pantry.  Kind of overdid it last year, then ...
Tuesday, January 16, 2018

Arugula and Walnut Pesto

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I'm coming to the party a bit late with the realization that "pesto" doesn't have to be made out of basil.  The list of ...
Saturday, January 13, 2018

Crazy Mac'n'Cheese

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The last thing I put back in my diet after recovering from food poisoning was dairy.  I always planned to do this dish with the remaining ...
Wednesday, January 10, 2018

Chinese-Style Fried Rice

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I got food poisoning on New Year's.  When it was time to start eating a few bites again, I picked up some Chinese food for its digesti...
Sunday, January 7, 2018

Tomato and Rainbow Carrot Soup

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Here's one for people on a New Year's diet.  It's also a vegan main dish, for anyone trying to cut down their meat intake.  A ...
Thursday, January 4, 2018

Fermented Radishes

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After successfully not making myself sick with the sauerkraut , I decided to try to ferment something else.  Actually, this came about be...
Monday, January 1, 2018

Cheese Platters

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Happy New Year.  I don't believe in diets, but in moderation.  Plus, I still had one post from Christmas dinner to finish. I decided...
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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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