Raspberry Chipotle Meatloaf

Last night I dreamt of this meatloaf. I ate it this last summer at the North Creek Grill in Escalante, Utah. The Grill is located directly behind The Slot Canyons Inn. The Blogger (Claire Walter of Culinary Colorado) from whom I have stolen this photo describes said meatloaf as: "...fragrant with rosemary, dill and oregano and baked, then sliced, covered with glazed with a raspberry chipotle sauce and topped with mozzarella and baked." Yeah, she has some grammar issues in her writing, but it is the best description I could find and I am dying to recreate this recipe. Although, I don't remember any dill flavor... 
Maybe I will try to call the restaurant and see if they will give me the recipe. They probably won't, they probably aren't even open this time of year. Most Escalante restaurants are only open in the summer. Frowny face.

Freezing Herbs

Did you just spend a fortune on herbs for a new recipe you wanna try? Does the recipe only call for a small amount of each one?! Travesty!

No, no, no, everything will be ok. You can freeze your leftovers! Grab some Dixie cups, or whatever you have, really, and place in your herbs. Cover your herbs with water and allow to freeze. Once frozen you can free up your cups by storing your herb-sicle in a Ziploc bag!

Tentacle Pot Pie

Ok, I love Be Different...Act Normal! I always get the coolest ideas from this blog, and I have to pass this one along:


The idea originated HERE. How cool! And you could even do this atop your next pumpkin or apple pie!

Radi-shroom

I got this cute idea from a blog I like called "Be Different, Act Normal." You can find a link to the site on my side bar. It's a girl who reads a bunch of blogs and when she sees something she likes she posts it to her site. I guess she kind of filters out all but the cool crafty ideas. She doesn't even do them herself, but that's ok because I guess reading her blog saves me time...?

I didn't look at the tutorial on the original blog, it seemed like something I was capable of figuring out on my own. Here's how I did it...

First: without cutting all the way through the radish, slice a circle around the middle of the radish.

Second: cut slices from this first circle almost all the way to the leafy end. Don't cut to deep, you are trying to create the stem of the "mushroom" here, and you want it to be pretty sturdy so it won't break off in your salad.

Third: cut a smaller circle at the leafy base connecting the slices you just made.
...You should then be able to pop out nice little squares with the point of your knife, revealing your stem! Easy-peasy!

Now, cut off the remaining red left on the base of the stem.

And cut off the tip at the root end of the radish...

Then use your knife to cut out little circles in the tops of your "mushrooms" and, BAM! Salad made radical. It came out so great that I just about died from high-fiveing.