Sorry for the eratic posting. Between school and every single one of my friends having a birthday within the passed few weekends, I have been so busy. So I want to give you the pleasure of a legitimate post about how-to make easy portion-controlled meatloaf cupcakes with a thick, sweet wine glaze.
Meatloaf is a great lunch-food. You can eat it cold, you can eat it piping hot. You can eat it on a sandwich, on its own, or with a side. SO many possibilities. The recipe we used was Alton Brown’s from Good Eats, with several modifications due to my own dietary restriction. Of course, you can keep the actual breadcrumbs and use different spices, but that’s all we had at our house, so waste not.
Speaking of not wasting, my boyfriend and I wanted to incorporate the wine we bought into our dish. We used a mediocre pinot noir that easily reduced and took on flavors, so we took a negative and made it edible. Everyone wins!
I went on a wine tour this weekend with a good friend of mine, Matt, for his 21st birthday. I wore burgundy and wore a skirt. Apparently, it is customary to dress sort of nice for these kinds of affairs. So I tried to look my best without trying too hard.
Keep it yummy,
Next week: Gluten-free in NYC! I haven’t done a venues post in so long.