spring has sprung and sprang

My 7th grade teacher would chase me with a sharpened pencil if she saw that I titled this blog with the word "sprang" in it. I'm sorry Mrs. Traynor.
Spring has sprung here in California and the image of the basic bitch is gone and spring dresses, sandals, fedoras and iced tea are in. Also Instagram pictures of people's crotch and legs beside the pool.
So many crotch shots, so little time.
To celebrate the arrival of spring teasing us into summertime, my salads and hopefully the rest of my meals to come will remind you of spring and all the wonderful colors and happiness it will bring.

Spring Salad
Handful of spinach
1/4 cucumber, sliced
1/4 orange slices, skinless
2 teaspoons of shredded carrots
handful of almonds
olive oil


Place spinach in a bowl or tupperware. Take 1/4 of cucumber and thinly slice it and then cut them into quarters.
Take the orange, peel the skin off and take the slices and cut them into quarters as well.
Sprinkle cucumber, oranges on top of the spinach. Then sprinkle carrots and almonds and mix salad together. Drizzle olive oil on top, close the tupperware or take the bowl and give it a shake.
Eat and taste the saltiness of the almonds, the sweet refreshing cucumber, and the tartiness of the orange.
It's springtime, color your food world.