No one should ever have to weedwack their entire lawn. Ever.
Unless, perhaps, you have teenagers and want to punish them… Unfortunately, I don’t, so I got to experience the punishment for myself.
Earlier this year, my partner and I began renting a house from family members who are currently living overseas. I was excited at the thought of renting an entire house, however, it never occurred to me that with the amazing deal they were giving us, it also meant we had to do a lot of work.
It didn’t even cross my mind that I would need to mow the lawn. That is, until I noticed that our grass was about a foot and half taller than the yards on both sides of us. Oops.
The grass was so tall, in fact, that the lawnmower repeatedly stalled when I tried to mow it. And that is when I came up with the brillant idea to weedwack the entire lawn and then mow it. Two and a half hours of the most intense work ever, I felt like the biggest idoit on the planet. Well, at least I did until I woke up the next morning and saw how amazing my arms looked.
So, in summary, don’t ever let your lawn get long enough that you need to weedwack it, but if you do, just know that you’ll look great afterwards.
And, if any of you have suggestions about a smarter way I could have handled the lawn situation, I’ll take ’em. Maybe I can even trade you a recipe for some landscaping advice… Roasted baby turnips, anyone?
Aren’t these baby turnips the cutest things on the planet? (Is it weird to call a vegetable cute…?)
One of my favorite parts of spring is all the baby veggies: baby beets, teeny tiny radishes, and baby spinach. I can’t get enough.
In case you’ve never had a turnip before, the best way I could describe them is a mellow radish. I especially like the baby turnips in spring because they are sweeter and more mellow than the larger turnips. If you buy turnips with their greens still attached, I recommend using the greens as well. They can be sauteed, added to a stir fry, or even roasted like these radish greens.
This recipe would be fabulous with any roasted root veggie, but I love the combination of the spicy mustard with the turnips. I did not add any oil prior to roasting since I knew I would be dipping them in the dressing, but you could use coconut oil (or another oil suitable for high-heat cooking) if desired. Larger turnips would also work in this recipe, but I would recommend cutting them in half or quartered as needed.
- 2 bunches baby turnips, tops trimmed
- 1 tablespoon spicy brown mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup (optional)
- Preheat oven to 400 degrees F.
- Lay turnips flat on a sheet pan and roast for 10 - 15 minutes, or until skins are light brown and turnips are tender.
- Mix spicy brown mustard, apple cider vinegar, olive oil, and maple syrup (if desired) and serve along side turnips for dipping.