Let me reflect upon life without: grilled burgers on a summer afternoon at the lake, smoked back ribs anytime & anywhere, 2" rare filet mignon with cabernet sauvignon, marinated pork tenderloin slightly roasted in butter for 3 minutes of each side and allowed to rest 10 minutes, oven roasted 7 pound chuck roast after being air-dried for 4 days, dogs done very slowly over an open fire and a really cold beer, all of the offerings at my favorite Italian deli, butter-flied pork chops with any sauce, lamb kabobs finished with a drizzle of lemon, butter and oregano, spaghetti and meat sauce, daube and a hundred other ‘stew-like’ concoctions, Alina’s Cuban-style pork shoulder, pulled pork sandwiches from Frank’s in Austin, all of the Chinese variations on pork and beef - - - NOPE! No thanks!
P.S. Oh yeah, at 62 my doctor says I’m in better shape than many of his 50 year olds and my blood work is stellar. Hittin' the gym 6 days per week doesn't hurt
I suppose if I gave up bacon and such I might live a little longer, or at least it would feel like it. I really think the focus of life should be less on the quantity and more on the quality. In my final days, I don't want to say, "I ate well and exercised regularly," I want to say "damn, that was a good time!"