http://www.thekitchn.com/feedburnermain
What if I told you that I could guarantee perfectly cooked, perfectly tender pork chops, every time? Would you believe me? Or have too many dinners of overcooked shoe-leather pork chops turned you off from this easy addition to the weeknight meal rotation? Let me convince you to try them one more time. Let me convince you to try roasting your pork chops in the oven.
Here is our step-by-step recipe for perfectly cooked, perfectly juicy pork chops.
http://www.thekitchn.com/feedburnermain
Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we’re sick, on a lazy weekend afternoon — a bowl of piping hot pho is pretty much always a good idea.
Beef pho (pronounced “fuh“!) feels like a restaurant staple, but it’s not actually all that hard to make a quick version at home. This recipe for quick Vietnamese beef pho was one of our favorites from The Kitchn Cookbook; so much so that we wanted to walk you through how to make it, step by step.
http://www.thekitchn.com/feedburnermain
When I get a craving for meatballs, I have a very specific meatball in mind: They’re completely tender all the way through without even a hint of toughness. They’re big enough to require a fork, but modest enough to justify several on the plate. Maybe some onions and fresh herbs mixed in … maybe. Nothing fancy. Totally old-school.
Yes, this is a recipe for those very meatballs. More than a recipe — I’m walking you through each step, from mixing the meat (use your hands!) to shaping the meatballs to cooking them to perfection. I know what I’m having for dinner tonight. Do you?
http://www.thekitchn.com/feedburnermain
Ah, autumn, when crisp mornings make me forget about chilled overnight oats and smoothies, and instead push hot breakfasts to the front of my mind. The only challenge is finding warm breakfasts that are still quick enough to make on busy fall mornings. Enter these freezer-friendly breakfast wraps.
Following these tips for freezing burritos, I made vegetarian wraps filled with eggs, tomatoes, spinach, and feta that are ready to microwave in the morning. Skipping breakfast at Starbucks is a lot easier when I can have this on my plate in only two minutes.
http://www.thekitchn.com/feedburnermain
We’re reaching that point of summer where the days of perfectly ripe, blissfully sweet peaches are limited, so now’s the time to stock up and work them into every meal. Arm yourself with these recipes to take advantage of those sweet and juicy summer peaches before it’s too late.
http://www.marksdailyapple.com/
All dogs appear to have descended from ancient European wolves.
A myopia gene causes nearsightedness in kids, but only if they stay indoors reading or doing “nearwork” and avoid playing outside.
Statins cause muscle damage by disrupting our mitochondria.
Roundup: the incredible new weight loss hack!
Episode 83: Katy Bowman and Mark Sisson: Katy and I hang out and talk about our new joint project, Don’t Just Sit There, a comprehensive multimedia guide to overcoming the prolonged sedentary periods that characterize modern life and threaten the function of our genes and tissues. You’ll learn why standing workstations aren’t often enough, how modern ergonomics creates its own set of problems, and what you can do to stay active while working in the office.
Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.
Also, be sure to check out and subscribe to the (relatively) brand new Primal Endurance Podcast.
Weekly sweepstakes: Write a review for The Primal Blueprint Podcast or The Primal Endurance Podcast on iTunes and submit this form for a chance to win a Primal prize package. One new winner is chosen every week!
Chris Masterjohn weighs in on the fermented cod liver oil controversy.
Yep, breast milk is pretty incredible.
Your tendons on cake (and how to improve the situation).
An alternate approach to counting calories.
The trouble with most diet advice (and diet studies).
How we’re affecting the pasta industry.
Here’s what to do with all that zucchini you grew but can’t eat fast enough.
The sock that hopes to replace shoes.
Putin and Medvedev working out in complete and utter silence. I can’t look away.
The man with the perfect poop.
I would love to go to viking school.
Coming soon: insect oil?
Speaking of Roundup, British wheat farmers “are doing a similar thing by spraying weeds but they’re also spraying the wheat itself and they’re doing this in order to kill it and make it easier to harvest. That’s how it gets into the food and that’s the use of glyphosate that we’re calling for a ban on.”
One year ago (Sep 8 – Sep 14)
The only Primal approved Cliff bar is using the edge of a cliff as a pullup bar.
– I like that.
Originally Posted At: https://breakingmuscle.com/feed/rss
The purpose of this exercise is to correct scapular protraction. If that sounds unfamiliar, scapular protraction is the fancy term for slumped, rounded shoulders. This forward, strained position of desk-sitters can create a variety of shoulder and neck issues and these exercises will return the shoulders to a more neutral state.
Originally Posted At: https://breakingmuscle.com/feed/rss
The purpose of this exercise is to correct scapular protraction. If that sounds unfamiliar, scapular protraction is the fancy term for slumped, rounded shoulders. This forward, strained position of desk-sitters can create a variety of shoulder and neck issues and these exercises will return the shoulders to a more neutral state.
http://www.thekitchn.com/feedburnermain
“We need to make Apple Pancake,” announced my friend Jennie. It was nearly a dozen years ago; I was fresh out of college and knocking around my own kitchen for the first time, doing experimental things like putting cinnamon in pasta sauce and struggling to bake chicken breasts. “Apple pancakes?” I said, forming a pleasant picture of a stack of chunky apple buttermilk pancakes, beaded with syrup. “No,” she said. “The apple pancake.”
There were not multiple apple pancakes; there was no stack. The apple pancake was something altogether new to me, involving apples, a family story, a cast iron skillet, and the magic of a hot oven — all before breakfast.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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