The Yellow Apron

Creating recipes for everyday.

Friday, April 28, 2023

This Isn't a Tomato

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  Ferry-Morse strikes again.  And this time, I wasn't even mail-ordering the seeds. I got two kinds of tomatoes to plant this year, Cher...
Tuesday, April 25, 2023

Pesto Chicken Casserole

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I spent a great deal of March looking at different chicken casserole recipes, since I very vaguely put "canned chicken casserole" ...
Saturday, April 22, 2023

Chocolate Fondue

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  This is kind of why I did dairy for Passover.  I really wanted to be able to have a dairy dessert.  And for something that has to be made ...
Wednesday, April 19, 2023

Passover Vanilla Cake

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I had a hard time finding the Passover cake I liked from last year and kind of panicked.  I bought a poundcake to have at Seder, but wasn...
Sunday, April 16, 2023

Butterfly Cake

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My birthday was during Passover this year, which did not stop me from making a cake.  I just made it two weeks early.  Actually, I was recip...
Thursday, April 13, 2023

Cheese Fondue

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  I have two fondue pots, a Crockpot, and something called a "cheese baker", which is a crock that fits over a tea light stand.  I...
Monday, April 10, 2023

Seder 2023

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I decided to make a dairy Seder this year.  No particular reason except I was considering a dairy dessert.  I've done it once before as ...
Friday, April 7, 2023

Chickpea and Turnip Mash

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No, wait, come back!  Yeah, this one's going to set a record for least-viewed post. On the meal calendar, I put "mashed chickpeas...
Tuesday, April 4, 2023

Slow-Cooker Overnight Oats

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I promise, this will not become a Crockpot blog.  I just really liked the texture and wanted to post it. Steel-cut oats don't actually r...
Saturday, April 1, 2023

Freezing Avocados

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I don't love avocados.  I go through so few that I generally buy one bag of frozen chunks a year.  But those IQF avos have gotten expens...
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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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