WARNING: May result in
rapid fat loss, major
health improvements and
extremely impressed relatives!
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It’s a common question I get: how to graciously decline the proudly presented delicacy, the traditional or long-labored sweet, the celebratory dessert. Like it or not, desserts are woven into our cultural doings and gatherings. As one reader put it recently, “I’ve been trying to go quasi-primal for about 6 months and have had very good results. A challenging situation that I’ve experienced is declining dessert offers from friends who LOVE to bake. How do I politely decline a chef’s generosity without offending them?”
Posted By: Mark Sisson
You may notice a few adjustments to the regular Weekend Link Love. I’ve decided to add the Recipe Corner as a permanent fixture (including perhaps the best link in the history of MDA linkage, Grok chefs will know it when they see it). And I’ve added a new “Time Capsule” section which contains posts that were popular on this week one or two years ago. It’s a great way to find hidden gems in the annals of MDA history!
What is The Roman Box, and how will it help you lose weight better than any diet or fitness plan? Head over to Pay Now Live Later to find out.
Early in the week I discussed the importance of muscle balance and symmetry. Someone needs to pass the message along to this German armwrestler.
Posted By: Mark Sisson
Perhaps there is a more eloquent way to say it, but Shalon perfectly describes the flavor of the meatballs she entered in the Primal Blueprint Cookbook Contest with this quote: “They satisfy my mmm, goodness requirement.”
It’s true. “Mmm” is likely to be the first thing out of your mouth when you take a bite, thanks to a flavorful combination of ground beef (or bison) and sweet Italian sausage. Italian sausage is traditionally made from pork but chicken and turkey varieties are also out there. Fennel seed, which has a slightly sweet and very faint licorice-like flavor is the distinguishing characteristics of sweet Italian sausage. The Italian sausage perfectly matches other ingredients in the meatballs like fresh herbs, garlic and red pepper flakes. You can dip the meatballs in ketchup or mustard if you want, but with so much satisfying flavor packed into them you’ll be completely satisfied eating the meatballs unadorned.
Posted By: Worker Bee
(This video can’t be embedded, so when you click the screen you’ll be directed to a new site – kcra.com – that hosts the video.)
An update on last week’s event announcement:
Early this week I hit the road for a mini book tour in Northern California. I started off shooting a spot on NBC’s local news affiliate (KCRA) in Sacramento (video above). Between this and a stop at another local news station (this time in Reno, NV) I had the pleasure of giving my first official Primal Blueprint PowerPoint presentation to CrossFit Genesis and other Primal enthusiasts in Roseville, CA. The response was overwhelming. It was unbelievably inspiring to meet people one-on-one that are turning their lives around with the PB lifestyle behaviors. You see, I get emails every day from readers with success stories; we have dozens of them showcased here, and many others have been featured on MDA. I cherish every one of these as life affirming tales of personal triumph. But there is something altogether different to have someone approach you, tears welling up in their eyes, to tell you that you’ve changed their life. It was an incredible experience for which I am immensely grateful.
I want to thank everyone that came out. And special thanks goes out to Phil Mancini at CrossFit Genesis for being such a gracious host. I had a wonderful time and hope to be able to do it again sometime.
As The Primal Blueprint begins to make its way on to store shelves I’ll be holding more speeches and events like this. In fact, in early November I’ll be back on the road. This time to San Francisco to film a spot on ABC’s “View of the Bay”. I am planning on setting up another speech or two, so if you’re in the San Francisco area stay tuned. I’ll be providing updates in the next couple weeks.
Check back tomorrow for another reader-submitted Primal recipe. Have a great weekend, everyone, and Grok on!
Posted By: Mark Sisson
Despite our recent spate of posts extolling the many and varied benefits of heavy resistance training, I’ve actually been moving away from the weight room for a couple reasons. Foremost is my desire to stay active and as injury-free as possible. While I still wholeheartedly endorse and believe in lifting hard and lifting heavy, at my age I’m starting to realize that the potential for injury – at least for me, personally – is too great to risk spending three days lifting heavy things on a weekly basis. At this point in my life, my motivation is simply different. I’m not really interested in pushing myself to the limit, let alone past the limit (realistically, those days are behind me); I’m instead focusing on maintaining my current performance. It’s almost a Buddhist thing where I’m content with my strength and my body (and have been for a long time now), rather than dissatisfied and constantly striving for more. I also Grok (or “own”) the notion that my diet dictates 80% of my body composition, so I really don’t have to work so hard to maintain muscle mass, strength, power, body fat etc. I’ve touched on this in the past, but a recent email from reader Griffin made me realize a substantial post was in order.
Posted By: Mark Sisson
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