Iamsofrigginreadyforspring.

I’m ready for the one pathetic spot my daffodils came back up this year to bloom (seriously, do they not realize how hard it was to plant their bulbous asses? They couldn’t even give me 2 years in a row?)

I’m ready to stop having to look at sad puppy dog eyes every afternoon because someone is stir crazy from not getting enough exercise over the past 5 months.

I’m ready for some color on my pasty white body that I’m pretty sure blinded people on the bike trail yesterday as I ran in shorts and a tank top.

I’m not ready for the insane allergies that are going to plague me in about 6 weeks though. Be thankful our relationship is behind the computer screen because otherwise you’d be staring at one snotty, watery eyed, throat scratching mess with a tissue shoved up my nose at all times. #hotness

And, I’m ready for fresh herbs from my own pots outside so I can stop paying an arm and a leg for 3 sprigs of basil.

In fact, I deemed this basil purchase the last one. It was a pretty good way to go out though.

Laura posted a recipe for vegan goat cheese stuffed tomatoes last week that caught my eye. I don’t usually make stuff vegan on purpose having no reason to, but I’ll gladly eat that way if it tastes good. We ate these along side a skirt steak though so I’m thinking the vegan-ness got cancelled out. Oops.

In typical fashion, there was a container of tofu about to expire in my fridge so I figured I’d give this whole “cheese” thing a try.

Here’s the deal…

If you had fed this to me blindfolded, I would’ve never known it was tofu. My guess would’ve been some sort of ricotta mixture. Tofu is like a magical blank slate. Load it up with enough flavor and process the heck out of it and somehow weird white coagulated soy milk becomes whatever you want it to be.

In this case, a delicious protein rich filling with all the flavors of spring.

Too bad they do nothing for my pasty legs.