Commitment and Dedication Two of the most overused and least understood words in the English language. They have similar meanings but are slightly different. Ask yourself personal internal questions. What positive things am I committed to? What is the source of my dedication? Many will answer, My family and children, or a big one is, my career. While noble in their own right, they are small potatoes when it comes to taking care of yourself first. After all, if you cant take care of yourself, who can you take care of? If you can deal with looking in the mirror, asking yourself these questions, and giving them honest answers with sincerity you are well on your way to finding your path in life. Perhaps your true meaning is to procreate, raise an amazing family and die a happy old man or woman, but in order to do that, you must internalize to be able to see the big picture. If youre not around to witness the fruits of your labors, then whats the point (legacy??) Its bullshit thinking from the past that has somehow crept into our current reality. Dont work yourself to death doing something you hate for the joy of money. Dont get me wrong, money is awesome and we all need to work at careers and at life (i.e. eating healthy, fitness, emotional control), but at the same time, why do something that makes you a miserable person to be around. Its easy to get stuck in these situations because its easier to just sit back and take lifes troubles without making waves until you wind up just freaking out, or becoming a mean old bastard constantly asking WHAT IF?. It takes the truly aware individual to say, Enough is Enough....This way of life is no good for me or my family, and if I keep living this way Im not gonna be around to enjoy any of it. That is true commitment. To seek out the path and truly believe there are better things that await you in this world. Then you make A True Commitment and Dedicate your life to making the lives of those around you better to spread the word on living an awesome, fulfilling life. We all build each other up and thats how we thrive in the family, the local community, and on a larger scale, the nation. Think about it. Todays Dish Pan-Seared Venison Tenderloin, Organic Local Peaches, Ancho Infused Veggies, Port-Wine Venison Demi Cost: $7.00 per portion Calories: 690 Total Time: 55 min Rating: 5 out of 5 I hate to give two 5 out of 5 dishes in a row, but I just couldnt help myself. I got some venison tenderloin scraps that had been frozen for a long time at the restaurant. When I opened it out of the cryovac bag, there was basically a half of a beat up tenderloin that had silverskin (the tough membrane that covers the tenderloin) all over it. It looked like whoever had gone at it before was trying to make a skin suit or something with it. Regardless, there was about 6-8 oz of useable tenderloin and the rest of the scraps and silverskin I used for the sauce. Another big reason I give it a 5 out of 5 is the personal satisfaction I acquired while making such a nice dish with such a beat up ingredient. Heres the Components 6-8 oz Venison Tenderloin (Usually somewhat expensive, unless you hunt your own) Fingerling Medley Potatoes Green Beans Fennel Zucchini Yellow Squash Red peppers Poblano Peppers Plantains Heirloom Tomato Red Onion Crimini Mushrooms Ancho Chilies Organic Local Peaches Port-Wine Venison Demi-Glace (ask for recipe) First of all, most of these veggies are the same ones I bought in the beginning of the week that I just keep using in different applications. Not only does doing this save you considerable time from having to go to the market every day, it allows you to take advantage of Natures Harvest throughout the year eating fresh and mostly local. It also allows you to keep rotating the stock of perishable foods in your refrigerator. Its good to utilize the fruits and vegetables that are in season as you can maximize the flavor and nutritional benefits of each. Its difficult in the winter, as to eat somewhat fresh you have to eat foods shipped in either from across the country or across the world. (Unless you use a greenhouse of some sorts) Well get into more about winter eating more in the upcoming months, but for now well take advantage of the summers bountiful deliciousness. The Venison was perfectly cooked and seasoned (just sea salt and fresh cracked black pepper) and was incredibly tender. This, coupled with the Port-wine venison reduction sauce, added a touch of savory sweetness to the slightly spicy Ancho-Infused Veggies. It had hints of Brazilian cuisine while playing on the French inspired Port Demi. It would pair excellently with a Syrah or California Zinfandel. Conversely, on the Craft Beer end, it would go nicely either with a robust Porter or crisp Sour Ale. It would go with either, it just becomes a matter of personal preference. All in all, this dish was deeply satisfying both mentally and physically. When you can take something that looked like Shrek Loves got ahold of, and turn it into something beautiful and delicious, it really is something special. Its best to always evaluate the situation and try to make the best of what you got. Like life, youre not going to get perfect looking ingredients all the time, but its the commitment and dedication you have to the dish, and living a better life, that makes the ultimate difference between success and failure. Do you understand the symbolism? Dont just talk about it, be about it. Make the Commitment to live a better life not only for yourself, but also for those around you. Dedicate yourself to something positive and spread the word to those that are ready to make the same commitment to evolve from the old ways of thinking and live this newfound awesome life. Take advantage of it all and really appreciate the positive changes that happen in your life when you help other people find their way regardless of their personal past transgressions or path. Its not the destination, its the path you choose to take. The road less traveled so to speak. In all reality we are just reflections of each other, and while we may not share the same problems, we all have similar wants and needs that if we work together as a thriving community we can build each other up and thrive as a whole. Ill be LIVE COOKING Sunday August 17th at The Churchville Inn. Ill try to post more details as the date nears. Also want to give a shout out to Robert Barthelemy for hiring me for my first LIVE COOKING EVENT outside of The Churchville Inn at Josh Silverman Penthouse at the Old Shoe Factory. I look forward to really impressing your VIP Guests and blowing out the launch of your entertainment company the-network-ent, on August 30th 2014. It should be epic. Special thanks to Scott Caliendo for doing the Graphics. Also, Jerry Gottesman Jr from JG ink Creative . You the man and do great graphics work. On a personal level, I couldnt have done much of this work without you. Plus the business cards look badass too! Any discussion and thoughts are encouraged. If you disagree with anything I write, I respect your opinions and greatly encourage you to message me or open lines of communication on the boards with your questions or concerns. All messages and opinions are heard with utmost respect and discretion (unless you post on the public board of course). I look forward to hearing your comments. Good Night David Wallace FoodSOURCE Nutrition Eat Great, Stay Healthy
Posted on: Wed, 30 Jul 2014 06:00:03 +0000
Trending Topics
Recently Viewed Topics
© 2015