How to make lamb loin better than your favorite restaurant!
I am a 22 year-old ex-line cook turned food writer and growing photographer. Until recently, I ate what I wanted, whenever I felt like eating it. After being diagnosed with bipolar 1 and borderline personality disorder at 17, I thought my life would be over.
Heavily medicated and treated like an infant, nothing made sense or seemed familiar anymore. Except for food. It was my comfort, my friend, my enemy, my only way of holding onto the tiny bit of sanity left in me.
I weened myself off of meds and left home to pursue my dream of attending culinary school. There would be days I only ate if we cooked in school, I washed my uniform by hand every day, but visions of returning to the hospital haunted and propelled me to NEVER look back.
I met my soon to be husband there, and with his love and selfless generosity, I graduated in the top 5% of my class, while finally finding a place to call home. I thought that being a free spirit with what I ate would unchain me of the hold my illness once had on me. Turns out that the one thing I felt saved me from myself was also slowly killing me.
So I changed my eating habits; work out 3-5 times a week and am slowly defeating the demons that once held me down. This is only a tiny percentage of my story. I’m still a free spirit, but I am no longer reckless with my body, you only get one life that you know of, I plan on being here as long as I can.
If you would like to know where writing and photography come into all this, you’ll have to visit my blog to find out! But basically, my site is about the guilt-free recipes I create and attempt, in order to maintain my new healthy lifestyle. I document my weight loss journey, what I eat, the vitamins and supplements I take, and yes, even my work out routine. So if this messed up little girl can change her lifestyle, emotional illness and all, I know you can too. =]
Since I cannot indulge in the same decadent meals I once enjoyed, my fiancé Tim and I decided to share one of our favorite rich and sensual dishes. The tomato confit, rutabaga puree and sauteed spinach are wonderful accompaniments, but the spotlight continues to shine on the silk-like, savory demi. It takes quite a few recipes to recreate this dish but happens to be a lot easier than it looks, whether you’re an ex-line cook or not. If you have the tools, the ingredients and procedures, you can’t go wrong.
If you’ve tried my Stir Fried Pork recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you!