Just leave it there.

Recipe: Tagliarini with Sage, Butter & Parmesan

Why is simple so hard?

Stop, just leave it there. Editing is a vibe killer and yet it’s the tool that defines supreme creativity. Working within self-imposed boundaries is a recent challenge I’ve taken seriously. How can I convey joy in the absence of flourishing? Admittedly, I struggle to thrive under humble circumstances. I’m prone to the perception of lavishness. My closet contains the likes of Dries Van Noten, Jil Sander, Maison Margiela and Lemaire and somehow I believe obtaining belted trousers from Loewe (albeit GORGEOUS trousers) will usher in some feeling of happiness.

The inconvenient truth about materialism is it’s lack in true value. My father used to say, “there are only two things that are certain in this lifetime, death and taxes.” He’s still tucked away in his little corner of Eastern Connecticut, but I’ve been thinking about his sentiment. Whats my hierarchy of values? Honestly, the question I’m asking these days is more like, “where in the hell did my values go?” Was I happier when I didn’t have social media? Could I be content without this platform?

Cotoletta with Prosciutto Cotto & Fonduta, 2024

I realize these questions are suited for a therapy session, but remaining honest is an actual value I can stand behind. I am free when I speak from the heart. Applying that principle to cooking and developing my taste can cure me. I shutter at the idea of proposing a recipe with a lengthy ingredient list. It brings me pleasure to hear your kind words on what I produce and I will continue. I desire to be free, creatively, untethered to expectations from others or self-imposed.

I love the fall. While most are adding layers of clothing, I’m figuratively shedding a layer. The environmental change beckons me to follow suit. When I contemplate purpose, a responsibility I take seriously, I want to convey utter joy in simplicity. I don’t want to slap together a cure-all for the bane of home cooking. Cooking is a practice in nourishment and creativity. Ruthie Rogers of The River Café in London says, “a recipe is one part science and one part poetry.” Scientifically, we must nourish to sustain. Poetically, we must imagine to create. I’m lost most days, but I’m revisiting my values to know where I might be headed.