Last week I introduced a new (and hopefully long-running) feature on WorldofJoel. Its the Chef Joel & Jenn articles where I post up what new recipes Jenn and I are trying in the kitchen. Last weeks Roasted Red Pepper Chicken Pasta was our second big recipe try. Our first was done a couple months back, Oven Chicken Fajitas.

What an incredible weekend. After going to see The Amazing Spider-Man 2 on Friday and an incredibly relaxing Saturday we had a busy Sunday. We woke up and had a nice stroll down to Balboa Island. It's one of our favorite walks and clocks in right around 3.5 miles round trip. The only bummer is the hill coming back. We went down and got a donut at the frozen banana shop and had a really nice walk along the bay-front. 

This past Friday Jenn and I got to try a new restaurant at Fashion Island, and it wasn't on purpose. Jenn got home around 5:30 and we walked over to Yard House to enjoy their Happy Hour. We go probably once every month or two more for the Wine/Beer then the food but its always a great time and their Happy Hour deals are great. However this past Friday it was not meant to be as the wait was a half hour which would take us over the Happy Hour time and the bar was completely packed. So we decided to make an executive decision and try a restaurant we had been wanting to try for a while, Lark Creek.

It seems like every time Jake comes down to visit we always have the conundrum of what to eat for dinner. It used to be that we would instantly choose Outback and move on, but those days are in the rear view mirror. Not sure when it happened but we all grew out of the Cinnamon Oblivion phase. This past Saturday we went to church and then went to The Crow Bar and Kitchen in Corona del Mar. 

For the last couple of months we've been dying to try Red O a new restaurant at Fashion Island that opened up right where the old Coco's used to be. Sort of crazy to think that Coco's was ever there, but that's a story for a different day. We had been waiting for a good reason to go and this week seemed like a good one since I got a raise and my annual bonus this week, it was time to celebrate. 

This year Jenn and I decided that we would try to do our own Thanksgiving. It wasn't an easy decision but given the circumstances it was the right one. So the two novice chef's went out into the world, picked up some supplies and prepared what honestly was one of the best Thanksgiving meals I've ever had.