27-Days of Change

Monday, April 30, 2012


So far the first week of our 27-day challenge has been an easy one thanks to a well stocked pantry and freezer. The trick has been to use what we already have in new and interesting ways. New marinades, different seasoning combinations or interesting cooking methods can bring new life to routine meals.

For breakfast Brianne and I have poached eggs on toast. The eggs are collected daily from our own hens and the bread is baked from ingredients I have on hand. Brianne eats an extra piece of toast with blueberry jam, canned last summer from berries picked a few miles up the road. It is the perfect start to our morning (and our challenge).

I contacted my friend Angela who buys raw milk from a private dairy. It’s not in the county, but I think it will be within a hundred miles; still waiting on a response.

Lunch has been egg salad sandwiches on baked bread with sliced peaches canned this past fall from our own peach tree or chicken salad made from broilers we raised by hand, processed ourselves and frozen to sustain us throughout the year. While running errands to the feed store we snacked on Grandpa’s homemade venison jerky, made last fall from his wild harvest, and lemonade made from my neighbors lemon tree.

One of our dinners this past week was grilled lamb chops with an Asian marinade, sticky rice and cucumber salad drizzled with rice vinegar. The cucumbers were hydroponically grown and came from the farm market. The lamb was home raised and harvested last fall, and the rice and other marinade ingredients came from the pantry. We washed it all down with a refreshing glass of mint tea, fresh picked from the garden right before brewing.

All-in-all this week has been a great start to our 27-day challenge.

Asian Marinated Lamb Chops

1 pound shoulder chops (any chop will work)

1 cup soy sauce

1 Tablespoon fresh minced garlic

¼ cup brown sugar

1 Tablespoon fresh ginger, minced

½ Teaspoon red pepper flakes

1 Scallion, sliced thin

½ Can crushed pineapple

  • Combine all ingredients except lamb chops to make marinade.
  • Place chops in baking dish and cover with marinade. Cover and let sit for 3 or more hours.
  • Grill until about medium doneness, but still pink in the middle.
  • On stove, cook down marinade for topping on rice.

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