The Wizard of Lawn

I only ever reference two movies in conversation.

Wayne’s World and the Wizard of Oz.

They are also the only two movies that I could watch repeatedly and never get sick of.

You know that part in the Wizard of Oz where Dorothy happens upon the Tin Man and he squeaks the word “oil” out of the side of his mouth?

I think my lawnmower did that.

Well, first it sputtered and spit and then just quit working.

I took it as a free pass to quit doing yard work.

I’m sure the mower needing oil had nothing to do with the rock that I hit, sending the oil cap flying off, and spurting the crude substance all over the lawn.

Naturally, I did nothing.

I’m sure it’s fine.

Even though the mower was now smoking more than the marlboro man.

I’m sure it’s fine.

I’ll just mow the lawn a few more times without bothering to check the oil level.

I’m sure it’s fine.

That is until it quit working.


I was right in the middle of getting those perfect lines that are somehow even more satisfying than vacuum lines.


Now I was going to have to go shopping for boring things like motor oil.

Until hubs informed me Target sells motor oil.


Be back in 20 minutes!

So, that is my contribution to April’s Get Your Garden On challenge.


That’s it.

Don’t judge.

It was a difficult task.

Difficult meaning Target’s new swimsuit line is now in stores and they also have a huge stock of hot pink denim.


There’s no place like home Target.

I left the store with only the oil.

My yard better look like the Emerald friggin’ City when I’m done.

I was feeling all manly and empowered from all that yard work, so I decided to fire up the grill for dinner.

Smoky, grilled portabella mushrooms caps are stuffed with lemon pepper quinoa to make  a light dish for those warm spring and summer evenings. This recipe serves two but can easily be doubled or tripled.

 Quinoa Stuffed Grilled Portabella Mushroom Caps

2 portabella mushroom caps

1 tablespoon spicy, brown mustard

1 tablespoon low-sodium soy sauce

1 teaspoon olive oil

1/2 teaspoon paprika

 For quinoa:

1/4 cup quinoa + 1/2 cup water

1 cup spinach

1/2 cup frozen green peas

1/2 lemon, juiced

2 teaspoons olive oil

1/4-1/2 teaspoon black pepper

salt, to taste

Pre-heat grill.

This is what I found when I uncovered the grill. I hope it doesn't need those screws because I am not going back to Target (for hardware anyway).

Wash and clean the mushrooms with a damp paper towel.

Scoop out the insides to make room for the quinoa.

Mix together the mustard, soy sauce, olive oil and paprika.

Brush on both sides of the mushroom caps.

Grill for 15-20 minutes over medium-high heat.

To make quinoa:

Add quinoa and 1/2 cup water to small sauce pan.

Bring to a boil and then simmer for about 15 minutes or until water is absorbed.

Add an additional 1/4 cup of water, spinach, lemon juice, olive oil, and pepper.

Cook until spinach is wilted and water is absorbed.

Add green peas and heat through.

Scoop half of mixture into each mushroom cap.

Keep calm and get your garden on because…..


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