You know you've had a busy week when you're working on your next 96 and realize that Tuesday's Top Five are still on your To-Do list.

It's high chile season-the official Hatch Valley Chile Festival was last weekend in New Mexico, but the world-famous peppers from Hatch are already rolling into kitchens all over the Southwest right now. The big drum roasters are outside many Texas and New Mexico grocery stores, and people are buying their stock of roasted chilies for the year-they freeze beautifully, and can be used in everything from meatloaf to biscuits to risotto cakes to pot roast. You can smell the chilies roasting before you park your car.

Here, Z'Tejas started its 7th Annual Chile Fest on Tuesday. It runs through September 26 and one dollar from every Chile Festival menu item will be donated to the Burn Trauma ICU at the University of Utah. Choose from Chile Grilled Shrimp Salad, Southwestern Paella and Apricot-stuffed Pork Tenderloin with Green Cnile Cream, all made with Hatch chiles. Call 801-456-0450

Get 3 courses for $33 and 600 calories in one of Utah's prettiest restaurants: Log Haven. Chef Dave Jones has come up with a special healthy fall menu deal. On the other hand, the steak and lobster dinner for $35 is also available, so maybe you should just walk an extra mile...