This year for "Thanksgiving" John and I headed to Fort Wayne. My mom recently had a knee replacement surgery and we went home to hang out with her and take care of the dogs while my dad went away for part of the weekend.
Note how the US is bathed in light, while Canada is shrouded in darkness.
Somehow I managed to not take a picture of any of the fall colors we saw on the way down, or of any of the food we made, or of the dogs (most shocking of all!), but we really had a nice time! Here are some highlights.
Compression socks and I get along. I bought some CEP compression sleeves for my calves. I'll have to write a separate post on those later, but they seem to really help! They basically help push blood out of my calves and improve my circulation after a run. Since I just wanted to wear them after a run, the good people at Three Rivers Running Company recommended a sleeve instead of a full sock. This way I can also wear them inconspicuously under pants (although I really want a green pair of the full socks, now that I know I like them).
I made a couple of freezable meals for my parents to eat after we left, both great fall recipes:
Slow Cooker Pork Chops with Apples and Sweet Potatoes
Julie Schap's Famous Taco Soup (with a few small changes, since my folks don't eat much spicy food).
A couple of books I ordered from Amazon were waiting for me in Fort Wayne:
Wheelock's Latin, and Music in Renaissance Magic, by Gary Tomlinson. Just to nerd out for a minute and explain them, my research has taken a turn for the Renaissance this semester, and it's become clear that I need to be more familiar with Latin (hence the textbook). The other is something I'm reading for the same project and it's amazing. Gary Tomlinson, you have no idea what a great framework you're giving me for my project. If you're interested in the ways we construct a linear view of the past that privileges white, scientific objectivism, this is the book for you!
But seriously, it's changing my life and it's pretty readable.
Still to come: recipes John and I tried out for a pre-Thanksgiving potluck. Mine involved bread pudding and a sauce made mostly of butter. For now, it's back to the grind.