I have an assignment for all of you.

Convince me that SPRING is a great season.

Because right now I FORKING hate it and here’s why…

All I can think, when I think SPRING is:

• WHOOOPPPEEEEEE it’s going to start getting hotter than inside a jockstrap of a football player after running laps around the field at spring training.
• THANKSGIVING is SO FAR AWAY!! I just want to slip into a pair of maternity pants and eat a 20 pound bird that someone else made.
• SO LONG, long sleeved, baggy shirts that perfectly cover up my Crohn’s, Celiac and IBS inflicted stomach… I will miss you OH SO MUCH! Here’s to going along with everyone who asks me how far along I am on a FLAIR UP day.
• It’s spring but MY LEGS LOOK LIKE WINTER.
• OH GREATTTTTT… Speaking of LEGS… Ladies are going to start wearing EVEN less clothing than they already do. I wish Instagram had a filter so I didn’t have to see ladies ass cheeks every third photo in my feed.

Palm… Meet my face.

Although I guess, to some, the last thought I have… Is a good thing?

I mean, I am sure a lot of dudes (and maybe some ladies?) around this time of year get really excited and think SO WE MEAT AGAIN SPRING… SO WE MEAT AGAIN.

Yes, I intentionally wrote MEAT because well, the ladies leave little to the imagination when the sun starts radiating more heat, thus those on the prowl love to browse the “fresh meat” department.

Call me THE GRINCH. Call me OSCAR THE GROUCH… Call me SCROOGE… Or just call me GRUMPY CAT.

Although you shouldn’t actually call me any of those names because that wouldn’t really help you ACE the assignment I gave you.

Speaking of GIVING…

Despite my distaste for this repugnant upcoming season (you in the southern hemisphere are so damn lucky right now)… I am GIVING ALL OF YOU a “springtime recipe” to gobble up as the flowers bloom, the bird chirp and the bunnies get to forking.

I myself really tried to EMULATE THE BUNNIES for this recipe… As I got to forking (not that kind, DON’T you worry!)… All of the ingredients together to make you a HEALTHIER and MEATIER version of the classic deviled egg. That’s a springtime recipe, right? Sure hope so, but if not… Well, guess who gives ZERO FORKS!

Ohhh… Ohhh! Maybe the dudes looking for the FRESH MEAT this spring might like this recipe (cause I’m using FRESH MEAT)? I’d highly recommend all the douche canoes in this world chow down on THIS MEAT vs. trying to grill up one of those ladies standing over by the pool side bar… It would save them a lot of embarrassment and they’d still feel satisfied!

Look at me SPRINGING with relationship advice AND a recipe even though I hate this season. Now it’s your turn, to watch the latest GiGi Eats and… Finish your assignment!

NO DEVIL’S HERE… “Angel Eggs”

• 4 Hard Boiled Eggs
• 5 Ounces Ground Grass-Fed/Finished Beef
• 1/2 Small Avocado (roughly 2 – 3 oz worth)
• Salt & Pepper to Taste
• Your appetite.

Get yourself all mixed up in this recipe by checking out the video to see how it’s MADE!

SO TELL ME…

• How do you feel about spring?
• If you were labeled as a cut of meat, which one would you want to be labeled as?
• Are you a fan of Deviled Eggs?
• Have you ever gone outside of the deviled egg… Shell, if you will… And created a spin-off of the classic recipe?
• What are you most looking forward to as the months get warmer (here in the northern hemisphere of course)?
• WHY should I love spring?