Getting in as much fun as we can before Ben and I become busy with work. Our traditional Thanksgiving plans won't work out because I'll be working all week, including Thanksgiving. I might be able to join Ben's family for Black Friday or I might be too tired and just crash for the night. We had made tentative plans to host a Thanksgiving dinner for his buddies in school but it looks like those plans will have to be cancelled as well. I suppose this is practice for the future: not being able to celebrate the holidays with friends & family. Even though that may mean celebrating earlier or later, I don't find myself too miffed about it. It's early yet so perhaps I should reserve my judgment for now.

Anyway, the days have been getting chillier. No complaints here, of course. I've taken every opportunity I can to wear sweaters and suede flats. I want the weather to stay like this for the rest of the month! Holiday decorations are everywhere and I can't wait to see them all around Christmas time. This past weekend, Ben and I made carnitas for a picnic. Ben really loved the park we went to for the Howl-o-Ween festival but  it turns out the park's closed to the public. We ended up eating at a picnic table near this basketball court but it still felt like a grand adventure. The food was really tasty so I should definitely remember this recipe for the future, it would be a great meal to share among friends.



The next day, we decided to walk around a shopping district. We had dinner at this really awesome restaurant called Guru Burgers & Crepes. They have tasty burgers, some experimental ones and some classic ones. There was a slider option on the menu for those who wanted to try more than one burger. I ended up ordering the "Longboard" and the "Pancho." The first burger had a ginger honey glazed salmon with spinach, roma tomatoes, homemade citrus aioli and guac. YUM! The second burger had akaushi beef with jalapeno bacon, pepperjack cheese, roasted jalapeno, homemade guac, roma tomatoes, and bibb lettuce. Ben ordered himself a regular sized burger but one of the experimental ones:  local Texas Akaushi beef, goat cheese, pecan-smoked bacon, and a homemade fig spread. According to him, "delicious!"

I added a side order of sweet potato fries with Parmesan seasoning. I should add that I'm head over heels for sweet potato fries! :) I think it's pretty obvious that we're going to come back here someday soon! I mean, look at these empty plates and these smiling faces!




I'm treasuring these little moments. Not only are they a welcome distraction from all the anxiety, they're proof that there's more to look forward to than I think. I'll write more about work related stuff in my next post, including a new book (finished 'A Tale for the Time Being' a couple days ago) by Dan Brown. Until next time!