Misc

Hello everyone. You may have noticed that I haven’t been on social media, or posting to this site, for the past few months.

In February, right around the time of my last posting, a friend of mine took his life. Unfortunately, this isn’t the first time I’ve grieved for a fellow military service member under these circumstances; suicide is a tragically prevalent occurrence among active duty and veterans. But Bryan’s passing really pulled the carpet from under me. I had visited Florida just a couple weeks before he took his life, and we had excitedly chatted about his next assignment, which was going to require him to be in top shape. “Let’s meet up soon to talk diet stuff”–his last words to me.

I’m still processing this grief: I am equal parts angry, bitter, and saddened. Our final conversation was left unfinished, the perfect metaphor for all the relationships severed by his one, ultimately cruel, act. But the best way for me to work through this frustration has been to retreat from social media, and use that extra time as an opportunity to strengthen my bonds with those around me. I’ve always been a private person (this whole “blog” thing really unexpectedly blew up on me), and so it felt right for me to step away for a while.

At the same time, I was becoming keenly aware that my online presence is missed, and so I decided to jump on to let you know that I’m fine, and I’ll be back soon. I’m in the revision stage of my next cookbook; we had to go back to the drawing board a bit, but overall I’m very happy with how things are turning out. The good news is that I trimmed out quite a few recipes from the book, and so I have plenty of new, excellent recipes to share with you once I get back into the swing of things. It’s going to be a bit longer still, as I also have some work-related travel over the summer.

Thanks for sticking around, and for your patience, and I’ll be in touch soon.

Russ

Big news, everyone! I’m officially opening up public recipe testing for my next book, which will be called The Heritage Cookbook. I expect the cookbook to be released in 2018.

This book will focus on recipes developed to align best with your individual heritage and DNA ancestry results. As such, I’ve developed recipes from all over the world, highlighting the unique ancestral makeup of the US population (and giving similar consideration for readers living in countries with historically high immigration, like Canada and Australia). This book is a massive undertaking (300+ recipes!) and has taken over two years to put together – I’m excited to see how you like it!

Here’s the lowdown:
** Follow this link to choose a recipe and complete the submission form.
** Within 48 hours, my lovely wife Janey will email you the recipe plus a link to our feedback form.
** Please test the recipe and submit feedback by January 28th!

I’d love your help in sharing the word about this new book! Definitely share photos and your thoughts with family and friends on Facebook, Twitter, and Instagram, and feel free to use the hashtag #heritagecooking. I only ask that you keep the actual recipes to yourself, since the final product may change before the book publishes.

If you are on Facebook, please consider joining The Heritage Cookbook Facebook group. There are over 3,400 members in the group, and we’ll be using this platform to share more info, respond to feedback, and answer any questions you may have.

Please let me know if you have any questions. Thank you for your support, and enjoy the food!

*** Allergen information: please note that because this book is closely tied to genetic studies and food history, there is a likelihood that some ancient items native to a specific region (wheat in the Middle East, dairy in Europe, or corn in the Americas) will be included in recipes. This is not necessarily a Paleo, Primal, Whole30, AIP, or even gluten-free cookbook – instead, it will be focused on helping you find a personalized approach to diet for your unique heritage. To accommodate today’s evolving dietary challenges, I’ve listed common allergens in the Recipe List that you’ll find in the form (including annotation for recipes where gluten-free substitutions are provided). When developing recipes with wheat, I used ancient einkorn wheat (available on Amazon), which has a low gluten content.

Hi folks, just a quick note to inform you that for the first time ever, I’m offering a discount on my eBook, The Safe Starch Cookbook.

Use the code “safestarchday” at checkout to apply a 50% discount on its usual price of $10. The deal ends at midnight on Cyber Monday (Nov 27th, 2017).

Click here to read more about the book, and to grab the deal.

Other deals around the web:
– 25% off Kasandrinos olive oil (my favorite), with code “tg25”
– 15% off US Wellness Meats with code “SEASON” (storewide, under 40 lbs)
– Get an Instant Pot for $68 (price fluctuates, check often!)
– 50% off 23andMe’s DNA Ancestry Kit (Friday only)
– $5 off any Amazon book purchase over $25 with code “GIFTBOOK17” (including Paleo Takeout, which is just over $25 on Amazon right now!)
– 15% off Primal Palate spices with code “holiday”, plus free $25 gift with orders over $100

Hey everyone, just a quick note to let you know that there won’t be a recipe this week, or next Tuesday either. Our family is in the middle of moving from Pensacola, Florida to Norfolk, Virginia; in fact, today is the day where the movers come and load up all of our boxes. Later this week we’ll start our extended drive through Alabama, Georgia, South Carolina, and North Carolina before settling into our new home in Virginia late next week. Along the way, we’ll stop and visit our friend Sarah (aka The Paleo Mom) and her family, and a couple other friends who live near the route we take.

After 17+ years in the Navy, and over a dozen deployments, I’m fairly competent at moving across the country – but it still leaves me with a sense of melancholy each time it happens. When we first moved to Florida in 2014, we were a family of three; upon leaving, we’re a family of four, with Elliott joining us about a year and a half ago (the picture above is the photo I took with the boys for Father’s Day this past weekend). We’ve made a lot of great friends, and one of the many wonderful things about the age we live in is that they’re only a click/text/Skype away.

From a cooking and writing perspective, I’ve hit a few milestones over these past few years – I wrote my second cookbook, made the NYT bestseller list, started a third cookbook, and embarked on a book tour that spanned three months and 13 states. I’m excited to see what Virginia has in store for our family.

So I’ll see you folks in a couple weeks, once the hubbub of moving has died down and I can acclimate to my new kitchen. In the meantime, be sure to enjoy the summer weather – and while you’re at it, check out some of my favorite summertime recipes:

Ahi Poke
Gazpacho Cold Vegetable Soup)
Ital Stew
Grilled Romaine Salad
Vietnamese Chicken and Cabbage Salad
Huli-Huli Chicken Wings
Argentenian-style Tri-Tip with Chimichurri
Pad Priew Wan Goong (Thai Sweet and Sour Stir-Fry with Shrimp)

Hi everyone, let’s have a talk.

Over the past few months I’ve made several hints about the fact that I’m working on a new cookbook. I’ve been at it for over a year now, and I’m on track to release it in 2018. I’m not quite ready to go into details, but I will say it is by far the most thorough and important project I’ve ever worked on.

It’s always been a challenge to keep this blog up and running, between traveling for my job in the US Navy and the general busyness that comes with being a husband and father of two children. And I have always appreciated the challenge of maintaining my “new recipe every Tuesday” standard since 2011, as it helps me plan and organize my cooking life.

But that standard has been increasingly difficult to maintain over this past year, as I have to find ways to divide my limited time between blog recipes and recipes for the new cookbook. In truth, it’s really slowed my progress down, but at the same time, I don’t want to disappear for an extended period of time, only to reemerge with a new cookbook – to me, blogs should be a continuous conversation, and I like engaging with you, my readers. So I’ve been looking for ways to keep The Domestic Man running, and relevant, while I prioritize my new book.

So here’s what I’m going to do. I’m going to devote myself full-time to developing recipes for the new cookbook, and each week I will share a new recipe that will later be included in the book, up until release date. Think of it like a year-long early access to parts of my new cookbook. I’ll also likely include recipes that I considered and developed for the book, but may not make it into the final cut.

And here is what I’m going to ask of you. First, I ask that you incorporate these recipes into your cooking lives, just as you always have, and please provide feedback in the comments – what worked, what didn’t, and so on. I’ll take your feedback onboard as I edit the recipes; consider yourself an official recipe tester! My hope is that you’ll find these recipes to be familiar friends by the time you see them in print form. Next, I ask you to bear in mind that some of these recipes will change as I go through the publication process, especially the photos. As with my previous two books, I’ll be teaming up with my dear friend Giang Cao for the book’s photography, and he will be taking on the majority of the photography duties this time around as I hunker down to research and write. The photos I share for each recipe here on the blog will be taken by me as I test each recipe, like the Boeuf Bourguignon photo you see above.

So what’s going to change for you? Not much, you’ll still get a new recipe every Tuesday. And you’ll also likely see that recipe again next year in my book, but with a new photo and some minor tweaks. Some of the ingredients might be a bit different from what you’ve come to expect on this blog; for example, if I’m sharing a traditional dish that calls for beans or corn, I will include those ingredients (albeit in the most thoughtful, healthful, and historically-appropriate way possible). Every recipe will continue to be gluten-free, and largely Paleo-friendly with appropriate substitutions provided.

And don’t worry, I’m not giving away the whole book using this method. Some back-of-the-envelope math shows me that by posting one new recipe from my upcoming book every week for a year, I’ll be sharing less than 20% of the book’s recipes – so you’ll still be 80% surprised with the new cookbook!

As we get closer to publication date I’ll definitely be sharing more info about the book, and will solicit for formal recipe testers, as I did for Paleo Takeout, sometime near the end of this year.

I appreciate your support, and understanding – I’m pretty excited to share this new food with you. We’ll start this new approach next week, with Boeuf Bourguignon. See you then!

Happy Friday everyone! I just wanted to send along a quick note to let you know that I’ve released a new, 2017 edition of my eBook, The Safe Starch Cookbook.

In this update, I’ve added 27 new recipes to the eBook, 42% more content than the previous version. I’ve also updated the cover, graphics, and some of the recipe formatting. The Safe Starch Cookbook now contains 221 pages. Here’s a short list of what you’ll find inside the book:

  • 91 recipes (24 rice, 28 potato, 15 noodle, and 24 other starch dishes)
  • a picture for every recipe, taken by yours truly
  • comprehensive recipe index with thumbnail hyperlinks to each page
  • a look at portion sizes and meal timing for optimum health
  • tips to save money using starches (nearly $1,000/year per person!)
  • a breakdown of meal-planning in the context of carbs
  • a thorough substitution guide for common food allergies
  • all recipes are gluten-free and developed using a whole-food mindset
  • my argument for why white rice should be considered “Paleo”
  • rice-buying guide to avoid arsenic and other toxins
  • 221 pages total

For more info, please check out The Safe Starch Cookbook‘s main page. Happy cooking!

Happy Holidays, everyone – from my family to yours.

I decided to take this week off from recipe development, and my recipe posts will resume Tuesday, January 3rd. In the meantime, to keep your mouth watering, be sure to check out Saveur’s 20 Favorite Instagrams of 2016 (unexpectedly, I made the cut this year).

I always find the holidays to be a period of reflection. For example, here is a post I wrote around this time last year, summarizing lessons I’ve learned since switching my diet in 2010.

Finally, while I’m not one to make New Year’s resolutions, our family did come up one this year: for every box of stuff we get in the mail, we are going to donate a box of household items through the GiveBackBox.com program.

See you in 2017!

Russ

As many of you may know, I’m a regular contributor to the Paleo Magazine Radio podcast, hosted by my friend Tony Federico (author of Paleo Grilling). About a year ago, Tony and I were discussing future collaborations, and in a fit of inspiration, we started tinkering with a new project — which is making its debut today.

Deep Dish combines our collective interests — in recipe development, historical research, and radio broadcasting — to create something truly unique. We decided to make a deep dive into one single meal, researching its entire history and recipe-testing it to perfection, then sharing that story. Instead of a cookbook with many recipes (where you honestly may only cook a few of the recipes), we wanted to focus the project on one delicious dinner – no more, no less. Once we had completed the recipe development, we got together to record four radio shows highlighting the dishes, their history, cultural significance, and our experience with the project.

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Hi everyone, just wanted to send a quick note to let you know that I’m releasing my Paleo Takeout Secret Menu Items list to the public. It features items that can be created using existing recipes and techniques found in the book; eagle-eyed readers might remember these secret menu items from the holiday package I offered last year.

To access your free, printer-friendly download, simply sign up for my periodic newsletter and it will be delivered to your inbox. My newsletter is the easiest way for you to get new info from me and my site – I send out a new edition every 2-3 weeks, featuring new recipes, tips, and news that I find relevant.

There are 32 secret menu items in total, bringing the recipe count of Paleo Takeout up to nearly 300 dishes! These items will make it into the next printing of the book, but for now, check out the list below.

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Costco has always been one of my favorite stores, for various reasons, over the years. As a child, I loved it because of the free samples they would give out (I’ve always been obsessed with food, especially the free kind). As a young adult, I liked perusing their gadgets and, ahem, cheap alcohol. Today, I like that they have become increasingly quality-conscious when it comes to food items; in many remote cities, Costco carries the freshest, highest quality ingredients around. It’s slowly become a legitimate, viable option for families looking to improve their health through diet.

I was ecstatic to learn that every Costco in the United States is currently carrying my cookbook, Paleo Takeout. So much so that I’ve written up this guide to how to make the process of cooking through my book even easier (and more affordable).

Before we get to the guide, let’s talk about a giveaway I’m running right now: I’m giving away a $25 gift card to eight different readers. There are two cool things about these Costco gift cards (they call them “cash cards”): $25 covers the price of Paleo Takeout if you don’t have it yet, and you don’t need to be a Costco member to use the card! To enter, click here and fill out the Rafflecopter form. Giveaway limited to US residents, and will end at midnight EST on August 6th, 2015. Good luck!

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