This Year It’s All About Aprons
Several months ago, after ruining a brand new blouse with splattering spaghetti sauce, I told myself I wouldn’t cook again without wearing an apron. For the most part, I’ve stuck to that and always have an apron hanging behind the pantry door. If you don’t keep your aprons close by, you won’t wear one. I figured that out for you, no extra charge.
I wasn’t alone when I ruined my shirt, no no, we had company for dinner and I was doing my best impression of someone who knows how to cook. I was making stuffed pasta shells and I’d gotten to the bit where I poured the sauce.
If I’d been wearing one of these nifty denim aprons from Chef Works, I would have been able to wipe off the sauce, take off the apron and serve dinner. As it happened, I had to excuse myself and change my clothes. I swore I’d never do that again.
I heard about Chef Works from Julie at Gourmet Getaways and secretly wished they’d email me to discuss a post and I’d get a new apron. A week later and it happened – I received two Chef Works aprons to test and test I have.
These denim aprons from their Urban Collection are 100% cotton with reinforced stress points. I don’t know about you but I tend to tear my aprons where the tie meets the apron and that doesn’t happen on these. I went to dinner at a local restaurant last week and the servers were wearing denim aprons that looked just like these and they all looked neat and professional. To me, nothing is more icky than seeing a server wearing a white apron with spots on it. Denim hides a lot of secrets and still looks good.
Chef Works has a large collection of top quality aprons and the Urban Collection is named after cities in the US so I instantly got homesick. The prices range from $27.95 from the bib-less aprons to $42.95 for the top of the line. I’ve paid more for an apron so I think these are quite reasonable for the quality.
I wore my new apron to make this sweet potato casserole with pecan streusel topping. It’s one of my favourite side dishes for Thanksgiving. I know I’m Australian / American but everyone anywhere on the planet is or should be grateful for the blessings they’ve received. So in that respect, here’s my recipe for sweet potato casserole. It’s ridiculously easy to make and if you have a sweet tooth, you’d agree to come to my house to enjoy this.
- 4½ cups cooked and mashed sweet potatoes
- ½ cup butter, melted
- ⅓ cup milk
- ¼ cup white sugar
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- ½ teaspoon vanilla extract
- 2 eggs, beaten
- 1 cup light brown sugar
- ½ cup all-purpose flour
- ⅓ cup butter
- 1 cup chopped pecans
- Preheat oven to 180C/350F Butter a large baking dish.
- In a large bowl, mash sweet potatoes with1/2 cup butter, milk, sugar, vanilla extract, and eggs.
- Pour sweet potato mixture into the prepared baking dish and smooth the surface.
- In a small bowl, mix together brown sugar and flour. Cut in ⅓ cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan streusel mixture over the sweet potatoes.
- Bake for 25 minutes in the preheated oven, or until golden brown.
Thanks to Chef Works for sponsoring this post and providing John and I with an apron each. No more slobs!
8/77-79 Bourke Road
Alexandria, NSW 2014