“In character, in manner, in style, in all things, the supreme excellence is simplicity.” Henry Wadsworth Longfellow

fireI’ve written about this before but lately it seems to be the predominant thought in my mind. Words like simple, basic, and grounded echo like a drum that wont stop its beat.

Life for me has changed in the past years. I remember sitting down in March and planning vacation time, summer camps and how we were going to occupy the kids for a two-month period without school to monopolize their world. The Christmas planning of gifts and family time divided equally so no ones time or present was greater than the others. Negotiating suppliers, salespersons and senior managers so I proportionately distributed my time to the task that was at hand. It was tiring.

Now I find myself reveling in basic things. The world no longer commands me. My time is my time and I find myself fascinated with what for years I have neglected. Myself.

Yes there are still demands and time needs to be made terms with, but the hurried pace has left me. Some might deem this growing older but I see it as finally maturing. Life gave me the chance to see and appreciate what’s important and appreciate it. The deals can wait. The travel itinerary is a thing of the past. I finally see what’s important.

Leaving the corporate world and filling my life with what I like and what I enjoy has created a framework of joy and independence. I miss the salaries from days gone by, I’m not going to lie, but creating a sense of fulfillment in life far outweighs it.

It may seem that I am about to contradict myself now, but having many small jobs gives me satisfaction that I have never had and gives me the time to do what gives me joy. Simply put, writing and cooking.

The deadlines are mine and not imposed by others. The ideas and concepts come from my mind and the words are the results. Simple, basic and grounded.

Elaborate items have no part in my world, especially when it comes to food. We have taken to hiding basic concepts and tastes with sauces, bacon wraps and wild presentations on plates. The phrase we first eat with our eyes is true, but no matter how beautiful something looks on a plate it’s your pallet that has the last say.

I take stock in Marco Pierre White’s stance, giving up his Michelin stars and going back to simple recipes and styles. The Food Network has made the simple complex and given us the impression that we need to do things their way. I’m here to say that’s a fallacy and marketing ploy.

Simple, basic and grounded. Let the food talk to you and tell you what to do. Walk around the market or grocery store and see what excites you. Be creative, not bound by what others do. Recipes are guidelines not laws. They are to be used to start your journey not be the journey.

That’s what food and words give me: a journey and lessons that I now live by. Look to what’s in your heart, what you like. Make your life and your meals yours not someone else’s.

Be well and eat well

Scott Tait

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