When you think about uncluttering, you probably think about the stuff or the papers in your home or office. You may also think about uncluttering your calendar or your relationships.
But here are two different types of uncluttering I’ve read and thought about recently.
Uncluttering your hotel room
Designer Karim Rashid was recently quoted as follows in an article that Mark Ellwood wrote for Bloomberg:
The hotel industry loves to fill rooms up with things, which comes from the idea that a hotel room is an extension of your home. But for me, it’s too much stuff, too much clutter. If I’m going to spend three days in there, I need to be really free and able to think. I take every piece of paper, every note or book, and put it in drawers to hide them. I don’t like visual clutter. And in the bathroom, too — there’s a crazy amount of stuff they shove in there.
I read this and thought about how I do almost the same thing when I’m in a hotel room with such amenities. Everything I won’t need — the TV remote, the magazines, and most other hotel literature — gets put away somewhere so I won’t see it in the coming days. I stash away the excess pillows, too.
Uncluttering the meals you’re cooking
Ailbhe Malone wrote on the BuzzFeed website, “The secret to making a good pasta dish is to respect your ingredients. I know this sounds a bit cheffy, but that basically means: Don’t throw the kitchen sink in.”
You’ll find countless lists of 5-ingredient recipes, which can certainly make preparation easier. Also, limiting the ingredients may mean that you buy fewer ingredients that get used in one recipe and never again, so they sit around just taking up space.
But Malone seems to be thinking more along the lines of food writer Christopher Hirst, who stated in the Independent, “My favourite food involves the least possible culinary intervention — dishes where the quality of the ingredients is allowed to speak for itself.” Uncluttered dishes have benefits beyond saving time, money, and storage space — they often taste wonderful.
As noted chef José Andrés says, “Simple ingredients, treated with respect … put them together and you will always have a great dish.” I took a brief look at his tapas cookbook, and I saw many recipes that adhered to this principle.
The writers advocating for these uncluttered recipes aren’t saying that more complicated recipes don’t have their place, but rather than simple ones can be outstanding, too. When I think back to some of my most memorable meals, it’s often the ones with a few high-quality ingredients, well prepared, that come to mind.
Do you unclutter your hotel rooms? Do you like uncluttered recipes? Please share your thoughts in the comments.