The Minimalist Kitchen Week 3: A gentle paring down

After spending the first two weeks of the course auditing, taking notes, and conceptualizing your kitchen, we’re finally moving into the action stage. Say it with me now. A-C-T [clap, clap, clap] I-O-N [clap, clap, clap]. Action, people, action! We’re paring down your kitchen this week. Read more

Healthy Mint Chip Green Smoothie from The Faux Martha

I want to take you to a warm place I met last summer. Under a big, tall tree. Beneath a lush pile of grass. On top of a kilim blanket. A blanket from the basket just outside the front door of the juice shop. There were mountains in the background. But this particular story isn’t about the mountains. Because traveling to the mountains with a then 4-year-old, like we did last summer to meet up with family, well, there’s only so much you can do. And not a lot of those things involve mountains. Except for the day we took the overpriced gondola to the top of the world. She loved it. Read more

The Minimalist Kitchen course Week 2 Take Inventory

Keep your hard hat on. This week we’ll be taking inventory of the insides of your kitchen, to everything from the tools to the ingredients. And if your kitchen is spilling over as much as mine was a couple years ago (see below), that hard hat might actually come in handy. By the end of this week, we’ll be putting on a new hat, ready to finally pare down. Before we dive in, let’s do a quick recap of last week. Read more

Pantry Friendly Aloo Gobi from The Faux Martha

The practical art of making more with less. It’s the tagline of my book. It’s one of my favorite things to think about and implement into my life. I like to talk about it, too. You can listen to this podcast with Robyn of Real Food Whole Life. Throughout our conversation, Robyn asked me to break this idea down and break it down again. To be honest, it’s a complex, multi-faceted thing to break down. While this idea is intuitive for some, it’s counterintuitive and confusing to others. Many would think, if I pare down my kitchen, for example, then I’ll only be able to make basic, 5-ingredient recipes. Aside from Marcella Hazan’s brilliant 5-ingredient tomato sauce (you can see my version here), not a lot of recipes come together in so few of ingredients. At least not many you’d want to make again and again. That’s why this whole less-is-more thing is so incredible. Stay with me. If you do, there’s a Lodge Cast Iron giveaway at the bottom.  Read more

The Minimalist Kitchen week 1 site audit from The Faux Martha

Welcome to Week 1 of The Minimalist Kitchen Course! I don’t know about you, but I’m always itchy to get life back into some sort of order after the holidays. It’s a great time to get started on this course. This week we will be auditing your kitchen space, doing a whole lot of thinking and not a whole lot of doing. If you’re anything like me, you’ll want to jump ahead and pare down your kitchen this weekend. Take a long exhale out. We are going to be thoughtful and deliberate about this process, which basically means slow, so that you’re not redoing this again in a month or two. Before we dig into the course content, I’d like to go over a couple things in the intro, like ground rules and my approach to teaching, so that you know how best to consume this information.
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Ours is 72-inches long made from a soft wood. So soft it holds every scribble, a practice session of the letter “E”, and a splinter of red paint. It keeps records of our dinners, weekend breakfasts, and the occasional overly stuffed gathering by way of smeared avocados, petrified pasta noodles, and a never ending supply of crumbs. In a wild game of tag, it’s our home base. The dinner table, that is.  Read more

The Minimalist Kitchen Course from The Faux Martha

I’ve been hard at work, behind the scenes, creating a comprehensive resource for you. The Minimalist Kitchen Course is coming to a computer near you, January 8th to be exact. This course is an addendum to my book. A prequel to the sequel. A tighter hand hold. Not like a squeeze-your-hand hold, more like a hold-your-hand hold. Many were able to take my book, The Minimalist Kitchen, and pare down their kitchen easily. And others were like, break it down now. Which is how I feel anytime someone talks about business or tax stuff. I’m like break it waaaayyyy down now. That’s how this course has been designed. The book still stands. In fact, you’ll need to use it as your textbook for the course. Read more

Christmas decorations at The Faux House

They don’t make things like they used to. But if you look hard enough, you’ll find a handful of artisans that do—that make things the old fashioned way. They just might not be on the internet. Ha! Our tree stand is one of those things. We bought it 3 years ago from the tree farm where we cut down our tree. And every year you ask, “Where did you get your tree stand?” And every year I go on a hunt that turns up empty answers. Not this year though! I dug a little deeper to find you similar options to our forever, heirloom, high-quality tree stand. Note: quality costs more, so you’ll see prices below to reflect that. Behold. Read more

 
 
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