By Bruce Stambaugh
Shortly after I had finished my usual breakfast of whole grain cereal, fruit and juice, I went to work in my home office.
However, I was soon distracted, not an unusual occurrence for me. But this interruption was too enticing to not track down.
The house had taken on a savory whiff I hadn’t smelled in a quite awhile. My wife was frying bacon.
Now in most households, that probably is a non-event. But in ours, the aroma of bacon sizzling on a griddle is an extraordinary occurrence.
A little more than two years ago, I was diagnosed with cerebral arterial sclerosis or hardening of the arteries in the brain. Besides taking a daily statin medication, my diet changed drastically overnight.
No more red meat for me. Fried foods were out, as were dairy products, processed and most starchy foods. In their place, I was allowed to eat fish, chicken and turkey, along with five to six servings of fruit and vegetables per day.
Simply put, if it had no legs or two legs, I could eat it.
The doctor was clear. If I didn’t change my eating habits along with exercising even more than I already was, I was a prime candidate for a stroke or heart attack.
My doctor was very compassionate in his approach to sharing the news. He revealed that he had the exact same problem and was following the same diet. His encouragement helped me make the necessary transition very smoothly.
This change had a huge impact on not only my life, but my wife’s as well. She is the chief cook in our household, and this new diet would change the way she shopped, cooked and ate as well.
Of course, eating healthier would also be an advantage for her. Not eating red meat was not an issue for her, and she loves fish as much as I do. She made the transition in meal preparation as easily as possible.
My wife found recipes and ingredients that fit my diet. Our son, the family organic guru, was a big help in providing advice and suggestions on spices and herbs to season and prepare food that fit my restricted diet.
With all of this background information, why was bacon frying in our kitchen? Well, I was cheating, with my doctor’s permission. After my first check up following the diagnosis, the good doctor was well pleased with the blood work results. The diet and increased exercise were working, assisted by the medication.
When he asked me how I was getting along with the diet, I told him that the only thing I craved were BLT’s, bacon, lettuce and tomato sandwiches. The doctor just chuckled and said, “Well, you can eat them now and then. Just don’t do it often.”
Those words were music to my ears. Or maybe better stated, BLT’s for my salivary glands.
With the heirloom tomatoes my wife and son planted last spring at their peak of harvest, BLT’s were once again on our lunch or supper menu now and then. And I couldn’t have been happier.
The bacon was obtained from a local farmer that raises and butchers his own hogs. The tomatoes were picked fresh from the jungle of leafy vines that climbed the trellises we built last spring.
Enjoying a delicious BLT may be a regular routine for most people. For me, it’s guilt-free, gourmet dining at its finest.