On September 8th I asked my readers to host picnics and to send me the results. The following is one of 27 amazing submissions, the best of which will win an entire cow, courtesy of US Wellness. Vote for your favorite on October 8.
The motivation for the get together was provided by the possibility of a free cow. The opportunity to share with our friends how our family has been trying to live an eat was an added bonus. Busy schedules prevented us from planning a large scale get together, but the stars aligned Sunday morning for a dinner date with a few friends later in the evening. My wife and I never hid our agenda, and explained to our friends that we were going to be serving “primal fare” in an attempt to enter a contest for a free cow.
The table was set shortly after everyone arrived, and the visual reviews were good. Conversation quickly turned to what the Primal Blueprint was all about, and the general consensus among the guests was that it “sounded interesting, but I don’t think I could give up bread.” However, at this particular meal, it seemed no one missed their grains. Everyone ate their fill and cleaned their plates, including the one year old.
We served no dessert; there was no need because everyone was full. Instead, we went outside and shot archery until the sun went down. This allowed for further conversations about the hierarchy of meats (wild being best) amongst the few of us who were tuning up for deer season (Archery opens Oct 1). While we walked the 20, 30, and 40 yards to retrieve our arrows between ends, we also talked about how sprinting to the targets between ends could help simulate “deer fever” and serve the dual purpose of Primal law fulfillment, and better hunting practice.
A night with friends is always a good night, but on this particular night it was a little sweeter, knowing that we nourished both our friends souls and bodies.
- Stuffed Pork Chops
- Roasted Asparagus
- Prosciutto Wrapped Asparagus
- Strawberry, almond, and spinach salad with HFCS-free raspberry vinaigrette
Recipe: Stuffed Pork Chops
- 4 Boneless pork chops
- 4 slices Swiss Cheese
- 4 Pickles
- 1 tbsp oregano
- 1 tbsp basil
- 1 tbsp thyme
- 1 tbsp rosemary
- 1 cup olive oil
Butterfly pork chops. Combine olive oil, and herbs in a bowl. Coat each chop in the mixture, cover in the same bowl, and place in the refrigerator covered for an hour. After the hour cut cheese slices in half. Open the pork chops and layer cheese, pickle cheese. Cook on hot grill six minutes each side.
Mike Jahn, Nadine Bruinis, Mike Bruinis, Lexi Bruinis, Justin Johnson, Taylor Johnson, Lisa Johnson, Grace Johnson, Tristan Johnson