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(Image credit: American Meat Institute )

A few weeks ago, I had a very illuminating conversation with a few friends on bacon.

We got on the topic because we were talking about meal planning, and how it’s been the answer to budgeting and cooking fatigue. Everyone in the car was newly or nearly 30, so it felt like an all-around appropriate conversation to have.

Then my friend Allison, a person who always teaches me something new about cooking with her elegant and effortless way of going about it, described how once she started eating meat again, bacon became her key to stress-free weeknight meals. Her recipe for beans and greens starts with “one pound bomb-ass bacon, cut up into large bits and sautéed in a cast iron skillet until crispy; drain and save half the liquid fat for cooking and leave the rest with the bacon.”

Another friend brought up Brussels sprouts and bacon. Later, I had a friend call asking about a way to use up the bacon fat she had saved from a string of weekend brunches. We are all talking about bacon as a component of a meal, as the starter or a topping. For some, it was the only meat they ever really got around to making. My own cooking habits are similar — bacon, for the most part, is seasoning and condiment and never really the star. Why and how we made these choices that led us to cook with bacon this way was certainly a function of flavor, but cost was pacing at the same level of priority. So I asked everyone this: Is bacon the most economical way to eat meat?

I got yeses all around.

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Those who regularly shop at the grocery stores may have noticed a trend over the past few years: the prices are getting better and better. It’s not an illusion — chain supermarkets have been lowering their rates to keep up with the competitive times.

USA Today reports the pricing scale is offering shoppers great bargains, but it’s taking the axe to grocery store’s profits. “It’s created a price war among everybody,” Phil Lempert, a supermarket analyst, tells USA Today. “This is great news for consumers, but bad news for businesses who sell food.”

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It’s been no secret lately how much we love pegboards. We love them in a drawer to organize dishes; we really love them on a wall to hold, well, anything; and now, we love them on the table! Just look at this wedding table centerpiece from Fabulously Designed, a luxury flower and events company based in Las Vegas and Southern California.

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From Apartment Therapy → Target Is Redesigning Their Stores (& It Might Just Save You Money)

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There are many different types of brownies you can make. Some people like the cake-y variety, while others enjoy the super-thin kind. I think we can all agree, however, that the very best brownies — no matter the ingredients or texture — are the brownies that touch the sides of the pan. When you make a batch of brownies in a traditional pan, however, there are only four brownies (the ones in the corners) that have two crispier sides. Otherwise you’re stuck with one crispy side or no crispy sides at all. Rude.

Lucky for you, there’s a kitchen tool that wants to solve your brownie dilemma. This pan ensures that every single brownie you make has two delicious crispy edges. Right now you can buy it on Amazon for $36, and it normally costs $40. That means it’s 10 percent off right now.

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It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. In fact, I have a contest going right now. So if you have a story to share, no matter how big or how small, you’ll be in the running to win a big prize. Read more here.

realifestories in line I’ve been intending to write this for some time but was waiting for some milestone. I guess that 75 years is a good one. My birthday was last Saturday.

Basic statistics. At present I am 5’8″ tall, weigh between 176 and 180 lbs. with a 32″waist. Before I discovered the paleo lifestyle I was 205 lb with a 39″ waist. I was also asthmatic, arthritic, grumpy, and on the verge of diabetes.

My doctor told me straight: lose weight or go onto medication. Great. I had been struggling with weight gain for forty years. In my twenties I had given up smoking, in my thirties I was gaining weight steadily, so I took up jogging seriously. It worked for a while, but inevitably injuries accumulate. At forty I looked scrawny, but with a bit of a tummy. I gave up jogging and became a gym rat. I enjoyed lifting. I never liked aerobic classes, but did a lot of walking, skiing, scuba diving and tramping apart from the gym, and that seemed to work. I realise now that I had become what they call muscular fat.

The problem of course was that I was trapped in the calorie restriction/exercise paradigm. This does work of course, but there remains the “law of diminishing returns.” You have to work harder just to stay as you are, and as you get older, you simply can’t.

I retired ten years ago from a lifetime as an art teacher and expected to spend the golden years painting it out. Generally I have done this but was finding it increasingly difficult to juggle exercise, recovery, and general living.

Ross_Before

Then came my doctor’s ultimatum. I was in despair. I had followed the guidelines. I ate according to the pyramid. I chowed down the grains, and avoided all fats. I felt doomed.

The moment of revelation came when I saw a book on Amazon by Gary Taubes: Why We Get Fat, and What We Can Do about It. It was the first time that I had read a clear exposition of the insulin cycle. Two things followed: I crossed my fingers, took a deep breath, chucked out the “healthy living pyramid,” and read wildly and widely.

Overnight I became an Atkins fan. I went keto. I did the Whole30. And I discovered that ultimately all paths lead to Mark’s Daily Apple. Paleo makes sense. We should be able to achieve a healthy balanced life without fanaticism. I believe that over time I have.

The remarkable thing is how effortless it has all been. I expected to struggle. But there has been no struggle. I had some sort of existential angst at the beginning. Surely it must be harder that this? The weight just melted off. My natural weight for my height and body type is 180 lbs. If I wanted to I could work harder and get shredded. Why? I’m not in any competition.

Good things. My arthritis has largely gone. Five years ago I dreaded meeting people for the first time and having to shake hands. The pain was excruciating. Now I don’t think twice about it. I used to have dizzy spells. They have gone. My doctor is impressed with my blood tests. He keeps expecting me to revert, but I keep surprising him. I have one of the best cholesterol readings in his practise, and the threat of diabetes is a distant memory. Heh.

The most amazing result however is my mental focus. I was getting more grumpy and tired. Now I have plans right out to ninety. It doesn’t matter if I never get there because the journey is the thing. I am a plein air painter, and my work is getting better. There are not a lot of things that a man in his seventies can honestly say are improving year by year.

As the great landscape painter John F. Carlson wrote,…”A picture is a work of Art because it is a Sincere Expression of human feeling.”

The reason my work is improving is because I have come back to loving what I do. Grumpy has gone. Once again I experience such joy in the simple things around me. The swallows swooping around my studio. My dog and his delight in sniffing out new things. Light flickering across water, and clouds modelling the distant hills. I sleep well. I wake up ready for another day. Busy busy, but all good.

So, what is paleo living in my seventies? I wake up to a cup of green tea. An hour later I have a cup of black coffee with cream. My version of bulletproof coffee. I also have a small piece of my “breakfast chocolate.” I make it myself. 400 grams each of coconut oil, desiccated coconut, cocoa powder, and nuts. A batch usually lasts about six weeks. After eating this I simply don’t feel hungry for hours.

Essentially every day I’m on a 16-hour fast. My breakfast is usually an omelet with salad about midday. Dinner is whatever my wife and I decide. Fish. Roast. Casserole. Barbecue. Either with cooked vegetable of the day or a salad. Sometimes we eat Thai, Turkish or Chinese. When I’m travelling I will have a burger, but not the bun, fries, or soft drink.

Ross_End

Exercise. I have an active life. We have a ten acre block in the country. That keeps us busy. Apart from this, I walk my dog every day. I also take him for bike rides. He runs. I bike. Every now and then we have a sprint. That is the high intensity bit. I don’t trust myself to run with dodgy ankles.

Two other things. I have recently taken up Tai Chi. I wish I had discovered it years ago. Gentle continuous movement. I have found it great for balance and stretching. Apart from that I have my own gym with weights set up for bench press, squats, dead lifts, and chins. I warm up with up to twenty reps with an empty bar, then do one single very heavy partial rep. Usually I just load the bar and lift it off the rack and hold it for up to ten seconds.

POSTSCRIPT.

Mark, forgive me for going on a bit. I don’t know how much if any of this is worth publishing. I have written at length for your sake, as a way of thanking you for what you have done for me, and for so many others. I know that you are getting older as are we all. Be assured, from my own experience I have found that the paleo lifestyle is a very gentle way of approaching the twilight years.

It is not a denial of aging. Rather, it is the right way of entering and accepting it.

I see my contemporaries around me, and I feel sad for too many of them. Most of them don’t smoke. Mainly because those who did are now dead. Some of them still drink too much alcohol. More than a standard drink a day is problematic.

The main problems I see are way too much weight and passively watching either TV or surfing the internet. When I see what they eat, I shudder. Far too many carbs. Far too much grain. As for passive watching. This closes down the brain. Vicarious living is not living at all. Watching reality TV is not reality. Walking the dog is.

Thank you for giving me my life back.

Kindest regards,

Ross W.

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The post I Now Have Plans All the Way to Ninety appeared first on Mark’s Daily Apple.

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One devastating appliance breakdown can quickly transform your kitchen from your home’s haven to a living nightmare — and thanks to Murphy’s Law, these unexpected moments almost always happen at the most inopportune times (like right before a party. Yikes!).

Perhaps the worst of the worst? Your trusty dishwasher craps out. Pay attention to these five warning signs to catch (and repair or replace!) your appliance before you both hit total meltdown mode.

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The best thing you can do for your salad is to ditch the bottled dressing. I’m not saying that bottled dressing can’t be delicious — and it does have a place in the kitchen — but making your own dressing is just so easy and inexpensive, why would you even bother with the store-bought stuff? All you really need is some oil, vinegar, and salt to make a great salad dressing.

Ready for an upgrade on a simple recipe? Or want to branch out and try something new? I have just the thing. Pinterest recently told me their most popular salad dressing on their platform and you should probably try to make it. The photo itself on Pinterest is pretty ugly, but don’t let that deter you.

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This juicy turkey meatloaf has no intentions of being the boring, dry lump some meatloaves turn out to be, and that’s all thanks to the delicious tang of BBQ sauce that goes into the meat mixture and on top of it as a glaze. Yep! We’re doubling down on that BBQ sauce for flavor and performance. Make it ahead so you have dinner ready to go even after a busy day out — and make sure to save leftovers because this makes one mean meatloaf and mashed potato sandwich.

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We’ve got an interesting Tabata mash up for you today.

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