- 2 LB Venison Sirloin Roast, coated with fresh coarsely ground black pepper
- 4 large carrots, peeled and cut into 1″ pieces
- 3 large potatoes, peeled and cubed
- 4-6 green cabbage leaves
- 1/4 cup of dry red wine
Like the original recipe, I layered the carrots and potatoes along the bottom of the slow cooker in order to create an elevated platform for the protein (as any delicious cut of wild game should be held above all other food alternatives…kidding…..but really though…). The roast was placed on the veggie platform, which then got a quick shower from the measured wine portion. Lastly, the cabbage leaves were nestled around the roast like a cozy nutritional blanket. The slow cooker was set to its high setting and allowed to cook undisturbed for four hours. The resulting smells and flavors are best explained by a common phrase used by a hero of mine , Ted Nugent: “Perfect”.
On February 1, 2003, Martin Spurlock initiated a challenge in which he consumed nothing but McDonald’s meals three times per day for thirty days. While he almost died in the process, this idea provides some promise in the way of self improvement and an adventure hidden in the daily monotony that can occur as we set routines for ourselves. To further that idea, a TED speaker challenged his audience to try something new for 30 days. He recommends trying something that you have always wanted to do but never took the initiative to begin. (the link to this video can be found on the previous post: “I’m Back”)
So here we are, February 1, ten years later. It is bitter cold, football is nearly over, and I am bored. Thus the beginning of my first 30 day challenge. How many of you open your freezer and immediately need to dodge an avalanche of frozen peas and prefab meatballs? How many of you have an additional chest freezer that is unusable because every square inch is filled with breads and ravioli and unrecognizable mystery meat? Yet we still go to the grocery store every week. Our pantries fill with pastas and rice, our cupboards with dusty cans of tomatoes and green beans, yet we find ourselves in line at the local food market over and over and over again.
And what happens when the power goes out? On October 28th, 2012, Hurricane Sandy turned the lights out on the ThriveOutside homestead. Two full freezers sat helpless as the protective cold seeped away from the roasts, fillets, and steaks of adventures past. Countless bulk-store purchases withered and were consumed by the darkness. Four days later, the power returned and the loss was evident. So while it is comforting to have a stash of frozen goodies in case of a rainy day, those rainy days could prove to be overwhelmingly destructive.
The Challenge: Prepare, cook, and eat only what is provided by the freezer(s), the pantry, the cupboard, and the great outdoors for 30 Days. No trips to the local grocery store, Sam’s Club, or the convenient mart (except for bud light….lets not get crazy here….) The goal is to not spend a single penny on food. Everything consumed will be provided by the bounties of chez moi and notre mère la Terre. (www.bing.com/translator ….you’re welcome)
Well, thats it…I’ll keep you posted with pictures and progress as this journey commences. Wish me luck!