Cluttered homes, lives, and minds are easily attainable in our short-attention span world, as though the goal is multi-tasking practically every minute of the day. Like juggling delicate glass vessels of civic, social, family, and work responsibilities, each depends upon the movement of the others to remain consistent so that there is an even flow and a graceful appearance of ease. Unfortunately, things, for some of us, rarely run this smoothly and it is during these peak moments of frustration that we should remind ourselves that we need to simplify, get back to the basics, and be thankful for the gifts that we have.

Being grateful for the simple gifts was a core tenet for the Shakers, who believed that you should do your work as if you would live for a thousand years and live your life as if you might die tomorrow. Their goals were to be kind and hospitable, pure in thought and spirit, and hard working. Clean lines represent their architectural style, as fresh from the earth represents their food. Unadorned and hearty meals were served to any hungry guests that would appear at their open door. Today, thanks to many who wanted to preserve the buildings and beliefs of the Shakers to educate others about this culture so exemplary at simplicity, we have a glimpse into their way of life.

Driving to Shaker Village of Pleasant Hill near Harrodsburg is a nice escape, with rounding curves that arrive at pristine buildings and rock wall surrounded fields of various photogenic farm animals. This National Historic Landmark encompasses 2,800 acres of farmland that once was the home to members of the United Society of Believers in Christ's Second Appearing, from 1805-1923. The grounds are open seven days a week with tours, nature walks, hiking and horseback trails, carriage rides, and a riverboat excursion. Overnight lodging is available in several of the original Shaker houses.

Food is served in the Trustees' House, which has four dining rooms with large windows that look out onto the fields, gardens, and 19th century clapboard and brick buildings that have been restored. There are smooth wooden floors, tables and chairs, and the only indoor lighting in the rooms is from white candles in hurricane lamps on the tables and candled sconces hanging from the pegged rails that run along each wall. The plates and linens are crisp white, the flatware and glasses have weight to them, and everything is functional as well as beautiful. These rooms are always busy, so call for a reservation; seatings are on the quarter hour.

"Midday Fare" is the lunch served Monday through Saturday and begins with a wooden bowl heaping with coleslaw and a basket of cornbread sticks with butter for the table to share. There are several entrées to choose from that change daily and are accompanied with three vegetables and a choice of one of the daily soups. The day that I visited, the soups were Vegetarian Vegetable and Tomato Celery, and were served with a small basket of crackers, both water and toasted savory seed, wrapped in a linen napkin. Fried Catfish, Hearty Open Faced Sandwich, Vegetable Plate, and Shaker Best are the "dishes of the day" so I chose the Shaker Best: turkey and dressing, new potato, asparagus spears, and zesty carrot casserole, which was a rich carrot and horseradish dish. Also sandwiches of roasted turkey, country ham, and chicken salad, as well as garden, gelatin, and fruit salads are served alongside the soup of the day.

"Daily Fare" is served in the evening, Monday through Saturday, all day on Sunday, and is one of the favorite meals for three reasons. First, it is served in four courses, excluding dessert; second, the Relish Bowl, a large wooden bowl of olives, baby corn, radishes, green onions, pickles, etc.; and third, Egg and Aspic, a hard boiled egg in a beef broth aspic on anchovy toast. Any of these three independently would make me a very happy girl, believe it or not.

The menu is set up so that there are specific choices for food served each course, all included in the price of the entrée. It begins with the wonderful Relish Bowl and Cornbread Sticks, and then goes on to the appetizer, which could be soup, fruit of the season, fruit juice, or Egg and Aspic. The salad service choices are coleslaw, mixed greens, or a seasonal salad. The entrees repeat some of what is on the midday menu, (Baked Country Ham, Pan Fried Catfish, and Vegetable Plate) but also include Fried Chicken and Ribeye Steak, all of which are served with three vegetables and hot breads. The Village gardens produce much of the food that is served at the Trustees' House, as the menu adapts to changes in seasons.

Visiting the epitome reinforced my belief that simplicity is attainable; less chaos, more meditation. The amount of incredible work (craft, farming, building) that the Shakers accomplished while inviting anyone into their midst makes my dilemma of balancing all of my objectives and goals seem silly. Be thankful for the simple gifts.

Please email your culinary heads-ups to Karen at kworkman@aceweekly.com.