I hate to jinx myself (and everyone else in a 200 mile radius) by saying this, but I think spring might finally be here. I say this even after school was canceled last week due to blizzard conditions and even though the sign at the bank downtown only read 37° F when we drove by it an hour ago.
Despite all the evidence to the contrary, I’m convinced that next week I might be able to turn off the heat and open the windows for the first time since October. I have little tiny sprouts popping up in the pots on the windowsill, they are telling me winter is almost over and I’m choosing to believe them.
It has been cold so long that I’m actually kind of over spring, it’s taking too long to get here and I’m sick of waiting. I’m ready for summer. I want it to be hot. I want to tend to my gigantically bushy tomato plants while the kids run through the sprinkler. I have visions of turning my entire backyard into a corn patch this year…. we’ll see.
Crispy on the outside, soft and creamy on the inside these veggie burgers leave those frozen hockey pucks from the freezer section to shame. They are kept moist with copious amounts of shredded carrot and zucchini and have a manly, robust quality thanks to the red kidney beans. Atop a toasted bun with some garlic-laden paprika mayonnaise and you’ll start thinking of summer too.