What can I say…it’s a great way to end the week and head into the holiday weekend. I just got word that Healthline.com has named Mark’s Daily Apple among its “Best Men’s Health Blogs of 2017.”
In their words…”We’ve carefully selected these blogs because they are actively working to educate, inspire, and empower their readers with frequent updates and high-quality information.” I’d say that certainly aligns with my vision for Mark’s Daily Apple and for what I hope this blog and community offer reader and visitors every day.
But I’m not stopping there. In particular, I’m looking to add more information, more research, more insight for women this coming year. I’ve never called or considered this a men’s blog, but I’m thrilled male readers find solid and relevant information here. I want MDA women readers to feel spoken to with the same regard and depth for health issues and questions affecting them. And you can hold me to that.
Gratitude to Healthline.com and to all of you for being part of the Primal movement and the Mark’s Daily Apple community. Grok on, everyone!
Yesterday Sam Sifton announced that the cooking section of the New York Times is going to go behind a paywall. Readers and cooks can sign up for a 28-day free trial, but after that they have to pay five dollars a month to get access to recipes. If you already have a New York Times subscription, you can access the cooking site as a part of that package.
This change, according to Sifton, is not to punish readers, but to let editors and recipe developers continue to produce an excellent product. “The work we do is expensive, and we want to do more of it. We travel ceaselessly, and cook every day. We test our recipes relentlessly. We photograph and make videos about them, we think beautifully,” says Sifton in the announcement.
One of the greatest things about the Fourth of July is the food. It’s usually everything you want to eat at this time of year presented without too much fanfare (that gets saved for the fireworks). Since most of us prepare the same things every year — the grilled corn, the ribs, the potato salad — the dishes get perfected with every candle added to America’s birthday cake. Here are those classics all in one place. Consider them a menu of sorts — a hub you can use to double check details, or inspiration if this is your first time hosting a bash. This is only the tip of the iceberg of the Independence Day eats. Once you’ve perused the classics, it’s time to check out our collection of recipes for sides and desserts. There are a few wild card ideas thrown into the mix, because you never know when you might need 10 ways to top a corndog.
There’s no denying that there’s something satisfyingly primal about the idea of cooking over an open fire pit. It makes feels like you could totally hold your own as an extreme camper or on a season of Survivor. Of course, you can cook over an open flame even if you’re not living in the wild or competing for a cash prize.
If you’re heading out on a brief camping trip or adding a fire pit to your yard, here are some best practices to keep in mind.
The resounding goal of summer, no matter where in the country you live, is to spend as much time as possible outdoors. From cooking up some chicken on the grill to hanging by the pool, the more time under the sun, the better.
But where does that leave city-dwellers who don’t have a sprawling suburban backyard to turn to? Well, for some, summer means it’s fire escape season. Before you climb out your window and onto your apartment’s perch, there are a few important things you should know.
I’ve learned a lot from Ina Garten over the years. No, we’re not close friends (I wish!), but her cookbooks and TV shows are filled with little nuggets of brilliance that I happily work into my own kitchen. Whether it’s sage cooking wisdom or ways to make date night a little more special, Ina has all the answers.
Now that summer is here and patio season has commenced, my questions mostly revolve around outdoor entertaining. Specifically, what’s the secret to hosting al fresco without breaking a sweat? Turns out, all you need is a good tray. (Or two!)
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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Jump Dee Jump
