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
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.
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
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
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
If it looks like a blender, blends like a blender, and makes smoothies like a blender, then it must be a blender. Unless it’s a Vitamix. In that case, it’s a blender, a food processor, an immersion blender, a peanut butter maker, an oat flour blitzer, a whipped cream whipper, and the list goes on and on. I married into a Vitamix family. My husband grew up using this high-powered blender. His Uncle Rex sold these machines for many years. And his mom, Tamara, got him a Certified Reconditioned Vitamix as a college graduation present. It’s the same blender we’ve been using all these years. (Read on for giveaway.) Read more
Like my kitchen, I’ve been slowly paring down my wardrobe since the beginning of adulthood to make the everyday more doable. In the early days, my drawers could barely close and created daily frustration. I kept a lot around because, variety is the spice of life. At least that’s what they say. And yet, I always grabbed for the same pair of jeans, the ones that fit like a glove, and the same t-shirt that washed and wore well. I was wearing a uniform, though it took me awhile to realize it. But once I did, I slowly started getting rid of the excess. From there, I started buying my clothes like I buy pantry staples, in bulk—2 of the same favorite camisole, 2 of the same pair of jeans, 2 of the same favorite t-shirt, and 10 of the same pair (and color) of underwear. Read more
I’m a 9 on the enneagram. The peacemaker. I love homeostasis, a 98.6°F basal body temperature, for everything to be right in my world. I tend to be easy going and agreeable, except in the presence of oysters, too tight of jeans, and the feeling of disappointing someone. That also makes me a people pleaser. It’s my biggest asset and my greatest deficit. I’m very good at self deprecating talk, but that’s not news to any of you. And if I get overwhelmed, I tend towards sloth. I said that way too fast, I tend towards sllloooooootttttthhhhhh. Which is how I’m feeling at the moment. Read more