This is so bad.
I’ve had 3 harsh realizations today:
- I’m the world’s worst dieter.
- In real life, I have terribly potent southern drawl
- My summer brain is so on.
…It’s only April.
Ever since Monday, all I can think about is laying out, sun-burning myself nice & crispy, eating ice cream and watching The Hills.
Actually, in all honesty, that last one I think comes more from the fact that a dear sweet darling friend of mine referred to me as “the Lauren Conrad of food” the other day. She earned #1 golden friend status with that one. I mean, I’d be honored if I were considered the Lauren Conrad of dry cleaning.
Dude, I miss that show. I’ve listened to the uplifting theme song everyday this week. Which makes me feel like dancing in the sun wearing relatively little clothing. Oh summer…
Only problem is…it’s not summer time. Actually, for those of you who don’t remember or have yet to experience it, these next few weeks are an utterly terrifying period for students.
End of semester… finals… YES… got this.
It’s legit crucial that I exit margarita mode and enter kill mode. Uhhhh like right now.
PS… Did Lauren Conrad ever even go to college? Or are Laguna Beach kids exempt from that junk? What does this have to do with veal burgers?
My brain be squishy like ground meat?
No okay… My head says summer. Burgers say summer cook-outs. Burgers are fun. So is summer. But oh hey, IT’S NOT SUMMER.
Asparagus says spring. Hot sam, I got something right.
- 1 lb ground veal
- 1/3 cup bread crumbs
- 1 large egg, lightly beaten
- 1/8 cup finely diced green onion
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp parsley
- salt and pepper to taste
- hearty whole wheat bread or buns
- fresh mozzarella and/or Romano cheeses
- fresh spinach
- sauteed onions
- fresh tomato slices
Combine all ingredients in a bowl, thoroughly combining with hands. Spray a large skillet with non stick cooking spray and heat on medium. Shape the meat mixture into four equal patties. cook the patties in the skillet, flipping occasionally, until browned on both sides and cooked through.
Remove burgers to bread and top with chosen toppings.
- 1 lb fresh asparagus, washed and trimmed
- 1 & 1/2 tbsp olive oil
- 1 large garlic clove, minced
- 1 tsp lemon juice
- sea salt and pepper to taste
Preheat oven to 400 F.
Toss the asparagus with the olive oil, lemon juice, garlic, salt and pepper.
Spread in an even layer on a cookie sheet and bake for 20-25 minutes. Asparagus should be tender, but still crisp.