The Yellow Apron

Creating recipes for everyday.

Wednesday, May 31, 2023

Playing with Challah Dough

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For this month's challah bake, I did something different with two of the loaves.  I filled the ropes and baked them in loaf pans, just t...
Sunday, May 28, 2023

Beef Cholent

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So as long as I have a slow cooker, it's time to tackle cholent for real.  I found a recipe I liked as a starting point on Fit Slow Cook...
Thursday, May 25, 2023

Parmesan Herb Croissants

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I decided to make some kind of bread for a cold dinner of mostly pickled vegetables.  At some point, I decided on savory croissants.  Gettin...
Monday, May 22, 2023

Pickled Fennel

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  All the cool weather vegetables in the garden threatened to bolt the second it got kind of warm.  I should have worse problems than having...
Friday, May 19, 2023

Passover Chocolate Chip Cookies

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Ok, and I'm still not done with Passover recipes.  I took the week off to avoid being in a bakery, so I was eating every meal and snack ...
Tuesday, May 16, 2023

Asparagus Matzoh Casserole

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  Ok, that wasn't the last Passover recipe this year.  It just wasn't part of Seder. Actually, I made this once the holiday was over...
Saturday, May 13, 2023

I Got a FoodSaver

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  Techie Smurf almost forgot my birthday again.  What I really wanted was a Home Depot gift card because I was doing some painting, but he w...
Wednesday, May 10, 2023

Carrot and Cabbage Soup

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I think this is the last Passover recipe.  Probably.  And unless you're making your own broth, it isn't much to do. I googled "...
Sunday, May 7, 2023

Salmon with Date Syrup and Caramelized Onions

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  I'm still on Passover posts, a month later.  I might have made too many dishes.  After all the cleaning I did to prepare the house for...
Thursday, May 4, 2023

Beet and Orange Salad

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  Because I wasn’t serving meat at Seder, I panicked and overdid it on sides.  It’s supposed to be a feast, after all.  I figured I would ma...
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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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