We’re leaving for Seattle tomorrow, so today is salad week: eat all of the greens in the yard. All the arugula, all of the spinach. Last night I made a spinach and arugula salad with pieces of chicken, dried cherries, and oranges with an orange-garlic-ginger-onion dressing. We have a new stove that broiled the chicken perfectly, and by all accounts the salad was delicious. This looks like a salad in McDonald’s, Rosie said. I looked over at her plate and she was totally right. It looked exactly like a salad in a McDonald’s menu, not just because of the components but because it was a surreal green. That green that they enhance for their menu, the green that never matches the sad salad leaves you get in a plastic container after you’ve ordered. But these greens, picked just before dinner from our backyard in this lush spring season, these greens matched the menu’s photograph.