Hello. We really did cook some okra, some salmon and some rice the other night. Here are some pictures to prove it.

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Some of our raw ingredients. Okra, onion of course, cherry tomatoes. I washed the okra thoroughly, per the instructions I found online, and then let it air dry. This was supposed to prevent the okra from becoming slimy…

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We added garlic, too…

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I can’t take credit for how delicious this salmon looks/was. I buy the pre-seasoned frozen salmon fillets from Costco. I highly recommend them for something yummy and good for you in a pinch.

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This dish turned out to still be a little slimy, but it could have been the very old pepper we threw in with it. Still, next time, I’ll clean the okra more vigorously. Slimy, or not, though, it was Delicious.

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There were some mishaps along the way. Here we have Jennie, who had to leave the kitchen when the chopped onion attacked her tear ducts. Documentation was necessary.


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Yesterday, Corelyn and I headed to the Italian Festival with Jeff. I was beside myself with excitement, and proclaimed to Jeff, “I haven’t been to an Italian Festival since the summer before last!” I was basically jumping up and down. I just love being around other Italians, as well as being around delicious food.

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Corelyn ended up with the prize. 🙂


…Jennie was supposed to find a picture of my cooking wound that did not make me look like a vampire. I see that she went in a different direction.

Meanwhile, I’d like to start hula hooping.


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This is Corelyn’s hand. She cut it whilst making dinner. Now she’s left, to go watch Vampire Diaries (actually she just called me to remind me of the Italian Festival at Hollywood/Highland) and I am here, with Jeff, who fell asleep. So I’ve decided to get you up to speed with Corelyn and I, what we’ve made, where we stand.

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Brussels and Tomatoes. A fave here at the HAP house.

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Chop stick forks that came in a pre-made salad, I think. Perfect!

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Some delicious tofu dish we made with Rebecca.

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Veg kabobs from Memorial Day.

So, there you have it. You’re mostly caught up with our fave things to eat, and photograph.


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My first major cooking interaction with Corelyn was last fall. We were new friends, still feeling each other out, learning each others styles, likes, and figuring out where this was going. Then, in October, a bunch of the ladies decided it would be an excellent idea to throw a Felicity-style Thanksgiving for all of us East Coasters who weren’t making it home. I was on turkey duty. Corelyn had the stuffing. B and J were hosting, and providing a myriad of sides and desserts. We were meeting at 7 am. It was going to be fine. And epic.

That morning, as we loaded C’s car at my apartment and drove to Becca’s, long before we became neighbors, I knew where this was heading: to a new life with yet another BFF I’d be able to trust for advice on men, style, and, most importantly, cooking.

The turkey cooked in 3.5 hours. Corrlyn helped me shove some lemons in it, rub it with butter, and asked, “Do you want to use an onion?” Now, I had obviously used onion before, but on this day, the question would be the start of Corelyn’s and my routine.

We fed 19 people that day, and managed to enjoy the company in between, taking time for Scrabble, dessert, community dishes, and some crowd control.

Since then, we have all had ups, and downs. We’ve lost a few to America’s other coast, and managed to become neighbors. I’ve learned that Corelyn’s go-to veg is onion. Mine is garlic. Each compliments the other. The rountine of adding each to both our magic box if recipes has been an experience in patience, spontaneity, and faith in each other. An adventure, you could say.

So while Corelyn and I become more similar, and while Andrew becomes more concerned that one day in the near future he won’t be able to tell us apart, and while Jeff secretly prays we stop making him eat fish, green beans and attempting to sneak mushrooms into dinner, we figured the least we could do was entertain you. So let’s begin.

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