Rediscovering Patience in a Fast-Paced World
Life moves so fast. In today’s world, there’s barely enough time to catch your breath, let alone slow down. Juggling responsibilities can feel like a circus act for me—especially during the relentless chaos of the summer season. But after Columbus Day, things start to ease up. I can finally exhale, breathe in the cool autumn air, and take on my favorite role—full-time mom. It’s that sweet spot in the year when life allows you to slow down, reflect, and embrace a quieter, more intentional pace.
With the cooler air comes that all too familiar craving for hearty, soul-warming comfort food. This is the kind of food that slows you down whether you want to or not. We’re all so obsessed with speed and efficiency, and slow cooking is an antidote to that. It’s a chance to return to a more simple way of life when meals were simmered for hours, and anticipation was part of the experience. It teaches us patience and mindfulness, two qualities that are easy to lose in the busyness of daily life.
Even though the cooking time is longer, slow-cooked meals actually require minimal prep and attention, which makes them pleasantly convenient. It’s a life hack. You can easily throw everything into a pot, set it low and slow, and continue gong about your normal routine. Whether you’re managing kids, catching up on housework, or just trying to carve out a few minutes of peace, dinner is working in the background, getting more delicious the less you look at it. It’s like a culinary miracle, a revolution amidst the chaos.
Luckily for us, there’s no better time to take advantage of the season’s bounty. Root vegetables, those humble workhorses of fall, are so plentiful they’re practically begging to be transformed into something delicious. Soups, stews and roasts are dishes are only enhanced with locally grown ingredients, which not only intensify their nutritional value but also support our local community. After all, doesn’t it taste a little better when you know it was grown right down the road?
As you adopt the practice of slow cooking in your everyday life, consider participating in your local CSA (Community Supported Agriculture) programs. Green Thumb, Quail Hill, and many others offer weekly pickups of freshly picked vegetables, along with discounts in their stores. My family has been taking advantage of these perks for years, and it’s a great way to discover new flavors, get creative in the kitchen, and support local farmers while enjoying the best of what the seasons have to offer.
Slow cooking is more than just a cooking technique. For me, it’s a trip down memory lane. It brings back those nostalgic moments where the whole house was smelled like whatever was simmering for hours. I remember walking into my childhood home, the smell of homemade bone broth filling the air. The suspense of what the soup would eventually become made it taste even better. This intentional way of cooking lets us reconnect with old traditions, or if we’re so inclined, even start new ones. As the days shorten and the chill starts to seep in, we tend spend more time indoors. What better excuse to gather around the table and make some new memories.
So, here’s my challenge to you: this season, embrace the change by taking it easy. In a time where everything is about speed and efficiency, there’s something beautifully rebellious about taking your time. Especially in the kitchen.
Braised Short Ribs with Root Vegetables and Hearty Greens
Ingredients:
3 lbs boneless short ribs, cut into 4 oz portions
2 tbsp ghee
1 cup carrots, cut into 1-inch cubes
1 cup celery, cut into 1-inch cubes
2 cups chopped leeks, cut into 1-inch pieces
6 whole garlic cloves
1 cup red cooking wine
2 tbsp herbes de Provence
1 can (7 oz) tomato paste
3 cups beef broth
4 cups cubed mixed root vegetables (e.g., potatoes, turnips, rutabaga, parsnip, celery root)
2 cups chopped hearty greens (mustard greens, kale, collard greens)
Parmigiano Reggiano rind (optional)
Instructions:
In a large Dutch oven, heat the ghee over medium-high heat. Season the short ribs with salt on all sides.
Working in batches, sear the short ribs on all sides in the ghee. Make sure not to crowd the pan to ensure even browning. This should take about two batches, depending on the width of your pan. Once seared, set the short ribs aside.
In the same Dutch oven, add the carrots, celery, leeks, and garlic. Sauté for about 3 minutes until slightly softened.
Add the red wine, tomato paste, and herbes de Provence. Cook for another minute, allowing the wine to reduce by half.
Return the short ribs to the pot, along with the Parmigiano rind (if using). Pour in the beef broth, ensuring the meat is mostly submerged.
Bring the mixture to a simmer, then cover and reduce the heat to low. Cook undisturbed for 3 ½ hours.
After 3 ½ hours, remove the lid. You may notice some fat floating on the surface—most recipes suggest skimming it off, but you can leave it for added flavor.
Gently place the root vegetables and hearty greens on top of the short ribs and broth, without mixing them in. This allows them to cook in the flavorful fat. Increase the heat to medium or medium-high and cook uncovered for another 30 minutes, allowing the liquid to reduce and the root vegetables to become fork-tender.
Once the vegetables are cooked through, your dish is ready. Serve with slices of buttery sourdough to soak up the delicious sauce at the bottom of the bowls.
Enjoy!
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