I can't remember how I first came across minimalism, in part because I've always been drawn to simplicity. I was often drawn to the simplest manifestations of a style. I was incredibly drawn to shabby chic style...and it was these images from Rachel Ashwell's first book that I connected with the most. My favorite was the image of that couch with the simplest of lines (no loose cushions) + the simple white denim slipcover. I tried this look out for myself, when I made similar slipcovers for two secondhand chairs we had at the time.

I was drawn to the lists minimalists made of things that they had + didn't have. I imagined not duplicating their lists, but what would be on my own list. And then, I had the ultimate chance to try it out, when we moved overseas. I let so many of the things I'd treasured go, and had the opportunity to observe how that made me feel. 

After another overseas move, I decided to explore what having fewer clothes would feel like and dressed with less...one month at a time. Here again, I had the chance to observe the changes happening in my thinking. It was exciting.

I've been reminded lately that it is possible to just read about philosophies and ideas...to discuss them...and even to teach them...without ever experiencing them for ourselves. The most learned scholar has not yet opened all doors to knowledge, if he has not yet put his studied philosophy into action. Just a little nudge to experiment...to experience.

Love,
Jane

I added a pocket in the back for empty seed packets. These have lots of information on them (like when the seeds should emerge) and remind me exactly what I bought.

Again, flexibility is key in the garden. One week of rain turned into two right when I should have been planting my spring seeds. The ground was soggy + waterlogged for days after that, so we were a little late in planting. Oh, well. We'll see what happens + appreciate the hard work we did to try. I'll keep watering our little tomato and pepper plants. We'll see what thrives and what doesn't. It's ok. We all tried our best.

It feels good to have committed to planting some possibility...to tend it...to have hope in the future. We planted bok choy, radishes, spinach and beets. We weeded the beds and cleaned leaves + debris from the strawberry plants. Pollinator + butterfly seed mixes were planted for the birds, bees and butterflies we hope to see again soon. Possibility looms + we wait with humble expectation. It feels good to hope.

Love,
Jane

Indecision is not my usual mode. I (usually) know what I like + I (usually) trust my instincts. This year, however, I've noticed that indecision has become a sort of recurring theme. I can't decide which trainers or bed frame or job or city to commit to...these don't fit quite right, I don't like the legs on that one, I don't know if we can afford it. As I put off decision after decision...they pile up + it all starts to feel overwhelming. So I'm starting with a plan to decrease my decision making when it comes to meal planning.  :)

As usual, I don't know if my personal thoughts will be helpful to anyone else, but...here are a few of my recent thoughts on forming (or reforming) a system for meal planning:

• Up until now, my system has looked pretty much like this. 
• I'd been wanting to update this system in order to establish a little more structure + make it a little easier + quicker to plan our meals + grocery lists. Even with my system, I am often just a little too stumped when it comes time to make my list. I feel guilty about repeating meals too often, but then end up doing it anyway.
• I watched a video by Minimal Mom the other day + it just felt good to hear that Dawn makes a lot of the same meals over + over. She said that our moms used to do that + didn't apologize for it before recipe blogs + food shows, etc. Sometimes it's just nice to know that other people are doing something. (I don't really know why.)  :)
• When I sat down to work on my system, my mind was still resisting making it more specific. I realize that I often balk at creating a system, because I'm not sure I want to fully commit to it. I think I'll probably fail anyway...or that I'll want more variety...or that I just won't like it. Well, I just had to tell my brain that I want to try this + I can make changes anytime I want to. (duh.)

So...I decided to keep the plan I've been using...but to give myself two actual meal choices in each supper category...for each season. Right now the categories I'm using include:

• pizza
• rice
• soup/salad
• pasta
• root vegetable
• fish
• for 3 (one less for dinner)

Other categories I have used or considered include breakfast for dinner, frittata/pizza, grain bowl + sandwich/burger/taco. I've also considered using origin flavor categories like Mexican, Greek, Italian, Japanese + Indian.

Right now, we eat mostly vegetarian + gluten-free + considering some other food sensitivities, so coming up with meals can feel like a long checklist of can-we/can-we-not. I decided that two meals in each category would allow for many weekly combinations. I also left a few options in the meals. For example, one of our favorite meals lately is lemon rice. The base of it is jasmine rice, a little butter, lemon, parmesan cheese + scallions (because they are in season now!) + salt + pepper flakes. We would all enjoy eating it just like this, but adding peas, asparagus, broccoli +/or radishes along with some protein offers an opportunity for both variety + for using fresh spring produce.

Making seasonal iterations of this plan will offer even more chance for variety + for using the season's offerings. For spring, I chose lemon rice + broccoli/cashew rice as our rice meals. In the summer, I may choose a deconstructed sushi bowl + rice with peanut sauce as our rice meal choices. I've put some suggestions on the other season's lists, but I'll leave those decisions for those seasons.

This process reminded me of what Courtney Carver is doing with her 333 wardrobe challenge. The three month blocks in 333 have always seemed a little arbitrary for me weather-wise, but I recognize that it's more about dealing with the system (+ the vast majority of the decision making) all at once + then living + resting within its boundaries for the following three months.

I hope it's obvious that we can eat whatever we want to...whenever. This system is not meant to be restrictive in any way. It just exists as a helper for coming up with meals week after week.

A few questions I asked myself along the way:

• What would I like to eat every day? What feels nourishing + delicious + healthy? 
• What do my people like to eat?

Answering these two questions released me from feeling like I would not be offering meals that I am supposed to offer. I know this sounds ridiculous...but I had to process that. If I am offering the nourishing things they most like to eat = great! When I think about what I would most like to eat, the answer is short...not varied + long. (A grain bowl.) Great...sweet release.

• Are we getting enough protein?

This allowed me to look at my plan + to see the holes in that one area. I decided to address this by looking at the whole week in order to add a few things to incorporate throughout the week.

I have to say that I feel pretty good about crossing this task off my list. My list looks nourishing + delicious + budget-possible. I don't have to make my shopping list until Friday + it's only Wednesday. I feel like I've done my future self a favor. 

Love,
Jane

The spice drawer offers some eerie similarities to the overstuffed closets in many homes. There are the spices that were used once for that one recipe. There are duplicates bought when we couldn't remember what we already had. There are spices that have completely lost their flavor. We can't bear to throw some away, because they were expensive. Maybe it's time to take stock of the spices hanging out in the kitchen.  :)

When I started cooking for myself I didn't really know how to use spices unless I was using a recipe. I wasn't even really sure what flavors some of them brought to the table. Without the knowledge of how to create flavor, I had little ability to create dishes out of what was left in the fridge or pantry at the end of the week. All of this can lead to waste + frustration.

I find immense pleasure in experiencing traditional food from various regions around the world. Some of the most delicious flavors I've tasted were generously shared by neighbors originally from Iraq + India. Food is one of our favorite parts of traveling. We savor eating in restaurants with experienced Mexican, Thai, Chinese + Japanese (etc., etc.) cooks. My at-home cooking really cannot compare to these offerings, but spices can offer a hint of the flavors I wish to recreate. 

A few spicy things to consider:

• spices lose their flavor with time, so using them up in a timely manner is key
• stocking a tight collection of spices + knowing how to use them helps me use them up
• figure out which spices you like/dislike 
• take note of versatile spices
• in order to taste it, don't skimp on the amount of spice added (spoon it in!)
• salt enhances flavor...use it as a complement
• choose less expensive spices + ones that really add flavor, if budget is a concern
• many spices bought in bulk are quite inexpensive

The spices I stock include:​

• cayenne
• turmeric
• cumin
• cinnamon
• ginger
• salt
• pepper flakes
• seasonally: cardamom (winter) + dill (summer)

I try to keep things relatively simple in the kitchen for both my budget + waste concerns. But taste is still the number one priority. Here is my personal, simple spice strategy (including one example of something I make in each category):

• Indian :: cayenne, turmeric, cumin, cinnamon, ginger, salt  (curry sauce: these spices, a jar of my tomato sauce, half can of full-fat coconut milk + half a lemon, squeezed)
• Mexican :: cayenne, cumin, salt  (taco bowl: olive oil, onion, tomato sauce, these spices, beans on brown rice topped with avocado, lime, fresh cilantro)
• Asian :: ginger + cayenne  (stir fry: jasmine rice + steamed broccoli + cashews + sauce made of tamari, lime, these spices, a tiny bit of brown sugar + spring onions or fresh cilantro)
• Italian :: cayenne, salt  (pasta sauce: olive oil, onion, tomato sauce, these spices + pasta + parmesan + fresh basil or fresh parsley)
• (Alternatively, you could buy ready made spice blends. I found those expensive + not always to my taste...and that's actually what led me to figure this out.)
• Pumpkin spice :: substitute cinnamon + a little cardamom, if I have it
• Pickle spice :: dill, a tiny bit of sugar, salt, cayenne or pepper flakes
• Pepper flakes :: a liberal sprinkling goes onto just about anything we eat  :)

Someone just starting out without a whole lot of cooking instruction behind them could try this strategy...but could also just be observant when eating food they like. Take note of menu descriptions/combinations. Try to deconstruct surprising flavors. And then try it at home. 

Or just start with salt + pepper flakes. Some of our favorite meals need only those:

• pasta, a little butter, parmesan, salt + pepper flakes
• rice, frozen peas, butter, parmesan, squeezed lemon wedge, salt + pepper flakes 
• add salt + pepper flakes to toast topped with an over-easy egg or mashed avocado 
• roasted, root vegetables + onion tossed with olive oil sprinkled with salt + pepper flakes + hard-boiled egg

Obviously, you stock what you like + use. This is just my approach....and my belief that simple can taste so good!

Love,
​Jane

A little bit deeper cleaning of the kitchen is on my calendar for the first week of every month. The shelves get dusted, the fridge + microwave get cleaned + all of the surfaces get a little extra attention. As every jar, can + bottle gets pulled out, I take note of what needs to be used up. ​Sometimes those forgotten bits are treasures...today I found a lonely Christmas chocolate!  :)

Having this chore scheduled helps me stay on top of using up what I have...even the more obscure ingredients. I try to only buy things that I know I will use up, but occasionally I end up with things that require a bit more intentional thought + action.

It can be inspiring to think through ways to use up those bits + pieces. Creativity often leads me away from my regular makes. Today, I made an apple cake substituting a few of my found bits into the recipe.

After today's cleaning, I knew just what cup of tea to drink this afternoon...using up the last of that matcha. Tomorrow I'll use up that chai. Drink it up...eat it up...zero-waste.  :)

Love,
Jane

Step 2 :: 
Let's think through what an appropriate amount of food might be. I'd imagine you have some feelings about whether you tend toward having too much or too little in your home. Also consider how often you want to shop? How much space do you have for food storage? Do you preserve food? How many do you cook for? How often will you pick up food from a restaurant?

We may want to address our feelings of anxiety + fear of scarcity vs. trust that there will be enough at this point. I feel like trust is good for my soul, my sense of well-being + my peace of mind. But I also remember the specific moment in March when I noticed that the checkout lanes in Target were overflowing with people + their full carts. It was those full carts that made me feel like I was competing for a finite amount of stuff. If they were stocking up on toilet paper, I felt like I had no choice to buy a few extra rolls in order to have any at all. I also felt like I should buy some extra cans of soup in case we were all sick at once + couldn't leave the house. 

Now some time has passed, and we have a little perspective. What did you learn? Does your stockpile have expiration dates? (If you need a go-bag or choose to keep a buffer, be sure to set reminders on your calendar to rotate items in + out before the expiration dates come...so that you can use things up.)

We've had enough time now in pandemic times to take note of how much food we need to prepare meals at home day by day + week by week. If we haven't tuned in to this or been intentional about what we would like to be eating, now might be the perfect time. ;)​

Step 3 ::
Let's get real about what we have. Get in the pantry, the cupboards, the fridge, the garage, the basement + take stock. Pull things out of hiding. Wipe down the shelves. 

What thoughts are coming to the surface? How does this make you feel? 

Our goal is to:

• take a look at each + every food item
• note the expiration date
• set aside expired things...take note + consider how to avoid this waste in the future
• designate a spot in the cabinet, in the fridge, in the freezer, etc. for things to use soon
• make meals out of what you have (prioritizing the must-use-soon items)
• eat those meals until you can't make any more meals out of what you have
• make a meal plan/grocery list prioritizing what you have + only adding things to the list that fill in the blanks

You may decide to donate non-expired non-perishables that you are ready to let go to a food bank. Make note not to purchase these again...or at least not in the quantity that led to this excess. Donate with intention next time.  :)
​

Step 4 ::
​For the next month, repeat the last three bullet points in Step 3 at your preferred meal planning/grocery shopping intervals.

Some might be able to eat what they already have for quite a while...maybe even the whole month. Maybe you can decide what you will spend your savings on...paying down debt? saving toward something? donating money to a food bank?

Observe + note your feelings. What do you learn about "enough" in regards to food? Track spending + waste. How would you like to move forward?

Step 5 ::
Further thought + exploration: 

• ​Build awareness of the scarcity mindset + work towards recognizing "enough".
• Build awareness of food waste + the needs of others.
• Work toward building an abundance mindset.

• We've lived through a time when we were aware of shortages like meat. Consider alternatives + solutions which move you away from feelings of scarcity. Could you eat less meat? Consider intentionally embracing some delicious meatless meals. 
• What are some proactive ways to fight food insecurity? How can we improve food security for all of us?
• Become a part of sustainable solutions. Where does food come from? Make connections with farmers. Sign up for a CSA right now to ensure your food security into the next year.
• Consider planting a garden.
• Lobby for a vacant lot to become a free community garden space. Educate yourself about real food insecurity in your area. Get involved. Participating in the bigger picture helps us to see ourselves in proper perspective. Let's be part of collective solutions...a web of strength!

​Find our other experiments with less in the kitchen here: 01, 02, 03, 04, 05.

Love,
​Jane

Our experiments with less over the past few weeks were done in hopes of being able to recognize our own personal "enough" in the kitchen. It took a bit of work + soul searching to reach this point. Let's be intentional about what we do with this clearer idea of "enough" going forward.

• Think through what you want to do with this knowledge.

 

• Emphasize the abundance + freedom these desires offer. 

 

• Define personal values associated with these desires.

 

• Allow your positive desires + values to fuel your discipline.

• Consider writing these + your list of "enough" down on paper.

As for me :: I want to rest in enough. I want to make nourishing food for my family. I want everything to fit into the kitchen that I have. I want have confidence that moving can be manageable. I want freedom from the constant desire for more. I want everyone to have enough. 

I value farmers, whole foods, health, peace of mind, being a part of making sure there is enough for everyone's need, our planet, living within our means + keeping things out of the landfill.

I copy my list of "enough" into the first pages of my journal each year as both reference + reminder. My entire list is entitled: "Enough :: Replacements Only" as a reminder that this is all I need to make delicious + nutritious meals for my family. My list has been thoroughly tested over the past few years. Having all of these things written down somehow makes me feel like my mind no longer has to wonder what else I might want or need. 

My desires + values make me feel happy + strong + resolved. This is no grit-your-teeth deprivation. This is sweet liberation enabled by a joyous conviction. And I still get to shop for colorful, delicious, nutritious food every week!  :)

​Find our experiments with less in the kitchen here: 01, 02, 03, 04, 05, 06.

Love,
​Jane

​I'm not sure if anyone decided to do any of the experiments with less over the past few weeks. This might have seemed like a weird time to try less in the kitchen, but it might just have been the perfect time. The holidays are the just-in-case time that we are often thinking of when we wonder if we could ever do without all of the things we keep in our kitchens. These holidays were probably different than the usual (due to Covid-19), but they might be just the ones to get us thinking a little bit differently. (Also...there is no reason that these experiments couldn't be done now or at any point.)  :)

If you did do any or all of the experiments with less, how did "less" make you feel? Did your drawers, cupboards or walls feel a little bit less chaotic? Was it easier to clean? Did simple methods make you feel a little bit more in touch with your meals? Did you feel less pressure to use neglected tools? Did you employ any new habits? Were there any benefits? Did you start thinking differently about anything? Have you come closer to recognizing your personal "enough"?

It might be helpful to write our answers down. The act of writing can anchor these thoughts in our minds. Ask the others living in your space for their feedback. Sometimes we get surprising answers. Sometimes I find that I've been anticipating people's annoyance...only to find out that they like the change + have positive reasons that I haven't even crossed my mind! (yay!)

Use what you keep. I like to use my sentimental items, because I get to see them + they make me happy. A friend of mine displayed her children's painted plates around the soffits in her kitchen. We used our girls' painted plates for our meals for years. As our girls grew older, I thought they might be less enthusiastic about eating off of them when friends came for dinner. Now we eat their birthday cakes off of them each year. 

​(It might also be helpful to go back to the original posts :: 01, 02, 03, 04, 05 :: to revisit some of the considerations when deciding what to include in our "enough".)

Excess pieces :: 
Get them used. Let's do our best to get our excess items into the hands of those who will appreciate them. If others want an item to stay in the family, entrust it to them. My goal is kindness when offering items to others. I let them know that I'm letting go of some things + if any of those things might be useful to them...great. If not...great. I just thought I'd offer. 

I try to be mindful of not letting these things become another's burden. If someone has a problem letting things go or has already communicated feelings of overwhelm or guilt in regards to "stuff", I might not ask them if they wanted more things. I think that is kindness too. Offer things to an agency that works with adolescents aging out of foster care, refugees, abused mamas, formerly incarcerated or homeless folks. Sell things or offer them on a free website. 

Hopefully these experiments with less have left you feeling more of something positive! Hopefully they've helped you recognize your "enough" in the kitchen! Take note + celebrate!

​Find our experiments with less in the kitchen here: 01, 02, 03, 04, 05, 06.

Love,
Jane

Recently, I was going through Julia's room with her. (I think she likes the company + moral support.) She has repeatedly expressed the desire to have a more minimalist room...one without a lot of useless stuff in it. We go through her room regularly, but she felt like she still had more things than she needed. With visions of Bea + Scott's boys' adolescent bedrooms (pictured above) in her head, Julia was feeling motivated.

As Julia pulled out bins + boxes, there were so many little things that I recognized as gifts + stocking stuffers. These gifts became things she felt obligated to keep...even if she didn't need or use them. Julia recognized them as nice things...potentially useful things...but she just never used them.

As Julia agonized over each special book + pen, I thought about my role in this struggle. It can be hard to know what our children (or any of us really) will connect deeply with...so we gift a number of things in order to give them options.

I went through all the toys in my girls' rooms with them every few months even when they were toddlers in order to let them know that they didn't have to feel obligated to keep things (even the things I gave them). If I want them to keep some things, then I can take responsibility for keeping those things. Realizing that has, at times, allowed me to let go too.

Even with these realizations + actions, excess things remain. And stuff comes with responsibilities...which often translates to just plain burden. With a birthday close to Christmas, Julia has reminded me a few times that she really doesn't want any more stuff. She said it felt like waking up inside a cloud the morning after the big purge. I know how hard she worked to let things go, so I'm honoring her request.

My goal this season is the same as it has ever been...to not gift useless filler...because that is no gift at all.

Some ideas of what we'll be doing instead:

• providing opportunities to gift elsewhere
• cooking + baking + eating together
• bundling up for our traditional Christmas hike
• watching movies with good snacks
• setting limits to money spent, because that's when creativity gets leveled up​
• gifting consumables, necessary replacements + maybe a communal family gift to enjoy together

​Inspiring photo via Zero Waste Home.

Love, 
Jane