My Thoughts on the Simple Place

I picked up the August 2012 issue of Cooking Light magazine recently and read the note from the editor. It was titled “Have You Gotten to the Simple Place Yet?”

I am all about simplicity! I mean, our tagline is

Organize Everything – Simplify Life

The editor, Scott Mowbray suggests that there are two modern cooking anxieties – complication and simplicity. He says that American anxiety about cooking being complicated started post-World War II when women entered the workforce and didn’t have time to learn the skills needed in the kitchen to be confident about what they were doing.

He also noted that recent studies suggest that more people are cooking now, due to the economy and the availability of high-quality produce. But this is where the simplicity anxiety comes in. Americans are overdoing it when they add,  stir, check, and fuss way too much over their creations. Mowbray suggests simple is good (or in my eyes good enough). Don’t overcomplicate your cooking and maybe you can relax and enjoy it more.

It seems to me that you could take this concept and use it in many areas of life.

Don’t make things any more complicated than they have to be.

Enough said.

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