I’m writing this post at my desk, which overlooks a barren square of backyard that is partitioned from the neighbors’ equally yellow yards with chain-link fence. I have high hopes for this ugly backyard of mine. The grass is already showing little twinges of fresh green growth, which is enough for me to start fantasizing about a little garden overflowing with herbs and cherry tomatoes. And if my sneezes are any indication, those tall trees overhead will soon come back to life.
I’m really looking forward to sipping wine under a canopy of green leaves this summer. Maybe I’ll get a grill and some twinkle lights and invite my friends over for dinner. Yes, I think I’ll do that.
I’m getting ahead of myself. My world hasn’t turned green yet and I’m already daydreaming about juicy peaches and long summer nights. Spring weather has finally arrived and summer’s heat will be here soon enough. I’ve been making up for the lack of green in my surroundings by filling up on green salads lately.
This one is my latest favorite. It’s an explosion of spring textures, flavors and colors, all tossed in my standard zippy lemon dressing. In fact, orange carrots and hot pink radishes are so bright and spring-y that this salad almost hurts my eyes to look at. The garlicky quinoa and herbed avocado round it up to a full, satisfying meal.