Going Analogue: Slow Living, Nostalgia & Meaningful Moments

Going Analogue: Why We’re Craving a Slower, More Meaningful Life

There’s a quiet shift happening right now—and it doesn’t feel like a trend as much as a return – the ‘going analogue’ trend.

It’s a part of a growing slow living movement, where people are choosing to unplug from social media and reconnect with real-life experiences through food, music, and meaningful moments.

People are stepping away from the constant scroll, the noise, the pressure to keep up. They’re choosing slower moments. Smaller circles. Real conversations. Tangible things you can hold in your hands.

Scrapbook

Film cameras. Handwritten notes. Scrapbooks. Polaroids. Vinyl records. Cooking meals instead of ordering them. Sitting around a table instead of a screen.

It’s the pull of nostalgia and meaningful moments – IRL  again.

And honestly? I get it.

Listen to the latest podcast episode on Spotify 


The Rise of Going Analogue

There’s something grounding about slowing down enough to actually feel your life as it’s happening.

Not documenting it for content.

Not optimizing it for engagement.

Just… living it.

Kristen+Friends

The analog revival isn’t about rejecting technology entirely—it’s about reclaiming presence.

It’s choosing:

    • depth over speed
    • memory over metrics
    • connection over consumption

Kristen+Jen+Dad

As Carl Honoré, a leading voice in the slow living movement, has said:

“When you slow down, you get more out of life.”

And that’s exactly what this moment is about.


Why Slow Living Matters Now

Groovy Eats retro cooking show by Kristen Hess The Artful Gourmet

If I’m being honest, this is the heart behind Groovy Eats.

It’s not just a retro cooking series.

It’s a time machine.

It’s my way of holding onto the feeling of growing up in the ’70s, ’80s and ’90s – when life felt a little slower, a little simpler, and a lot more together.

RV-Camping

Family road trips.

Music playing in the background.

BeefStroganoffInMemoryOfDad

Meals that brought everyone to the table.

Those moments shaped me—and they’re the reason I create what I create today.

1970sChristmasDinner

As Maya Angelou once said:

“People will forget what you said… but they will never forget how you made them feel.”

Groovy Eats is about that feeling.


Food, Music & Memory

There’s a reason a song can take you back instantly.

You hear it—and suddenly you’re somewhere else.

Another time.

Another version of yourself.

That’s not nostalgia for nostalgia’s sake.

That’s memory encoded through experience.

Food works the same way.

Moms-Chicken-Soup

A dish isn’t just a recipe—it’s a story.

A place.

A person.

That’s why in Groovy Eats, every episode connects:

Because when you layer those things together,

something powerful happens.

You don’t just watch or listen.

You remember.


The Inspiration Behind Groovy Eats

Across everything I create, this theme shows up again and again:

Every podcast episode, every blog post, every Substack essay, every YouTube video in this series is me chasing that feeling and inviting you to chase it with me. It’s retro recipes made with fresh, elevated ingredients — comfort food that honors the past while feeling relevant right now.

Blog (TheArtfulGourmet.com)

A space where recipes meet storytelling

BestOfMyLove-Eagles

where dishes aren’t just instructions,

Chicken Parm

but snapshots of time.

Vinyl Record Baby Come Back Player

January 1978 wasn’t flashy or loud — it was warm, comforting, and full of everyday magic. The radio played soft rock on repeat, dinner was often a casserole bubbling in the oven, and family time happened around the table, not a screen.

Chicken Divan

The series is built around a simple but deeply felt premise:

food and music are the original time machines.

Play the right song while you’re making the right dish, and you’re not in your kitchen anymore — you’re somewhere else entirely. You’re nineteen again, or twelve, or thirty-two, in a place and a moment that mattered.

Substack Essays

More personal. More reflective.

TheresNoPlaceLikeHome

This is where I go deeper into the why —

Groovy Eats Quote

behind the food, the memories, and the moments that shaped me.

Groovy Eats Podcast

Stories you can hear and feel—

layered with music, culture, and
the emotional thread that ties it all together.

YouTube Cooking Series

Where it all comes to life visually—food, music, mood, and storytelling all in one place.


A Return to What Actually Matters

Here’s what I keep coming back to, and what I think the analogue trend is really telling us: social isn’t dying. It’s evolving.

The future isn’t offline or online. It’s both, held together by intention.

FoodWritersRetreat

And the creators and communities that will matter most going forward are the ones who understand that — the ones who bring real texture, real warmth, real humanity to what they share.

The ones who make you feel like a regular somewhere, not just a follower.

Kristen Birthday Party

It’s about choosing:

    • to call a friend instead of texting
    • to cook instead of scroll
    • to sit and listen instead of multitask
    • to create memories instead of just capturing them

Girls Night Out in NYC

Writer Susan Sontag once observed:

“To collect photographs is to collect the world.”

But maybe now, we’re craving something deeper than collecting. We want to experience the world again.

Feb 1972 Groovy Eats Valentine's Day Dinner

That’s what Groovy Eats is for me. It’s my version of the scrapbook aesthetic — layered, personal, imperfect in the best way. It’s my vinyl record, my vintage film photo, my phone-free dinner table. It’s the place where food and music and memory get to exist together, without apology, on their own unhurried terms.

Kristen+Mom

Groovy Eats is my way of preserving those moments—and creating new ones.

It’s a reminder that:

TheresNoPlaceLikeHome

And maybe, in a world that’s constantly pulling us online…

this is our way back to each other.

If you’ve been feeling the pull toward something slower, something more real, something that actually fills you up instead of just filling your feed — pull up a chair. Put on a good song. Make something beautiful to eat.

That’s the whole vibe. That’s Groovy Eats.


✨ Follow More Nostalgia on Groovy Eats Series

If you’ve been feeling that pull too—to slow down, reconnect, and bring a little more meaning into your everyday life—

I’d love for you to join me:

AlGreen

And maybe tonight…

put on a favorite song, cook something simple, and invite someone over.

No phones.

No pressure.

BabyComeBackPlayer

Just good food, good music, and good company.

That’s where the magic lives.


Disco Ball

Stay tuned for Groovy Eats Episode 4 – Coming Soon!

Disco Night | Retro Cocktails & Late Night Bites 💃 🪩 🍹 🍤

Get ready to dance, eat, drink and party like it’s 1978 at the disco in West Hollywood and Studio54. Be prepared to cook, sing, dance , drink and eat some retro late night bites and cocktails from the era, to the music of Donna Summer, Our #1 Disco Queen. Coming Soon.


Explore the Series:


Kristen Hess, The Artful Gourmet

Kristen Hess is a Food Stylist, Photographer, Writer, and the creator of The Artful Gourmet — a food and lifestyle media brand rooted in fresh comfort food, visual artistry, and the stories we tell around the table. Find her on Substack, The Artful Gourmet Podcast and YouTube Channel and her
food blog at theartfulgourmet.com.

Straw & Hay Pasta with Pancetta, Spring Peas & Cream

A simple Italian classic that turns weeknight cooking into a little spring celebration

“Spring is nature’s way of saying, ‘Let’s party.’” — Robin Williams

There’s something about spring that just makes you want to cook again.

The light changes, the air softens, and suddenly the kitchen feels less like a chore and more like a place you actually want to be. Markets start filling up with bright greens, and you find yourself grabbing armfuls of anything fresh and in season without even thinking twice.

That’s exactly where this dish comes in.

Straw and Hay Pasta—or Paglia e Fieno—is one of those effortlessly beautiful Italian recipes that looks impressive but couldn’t be simpler to make. It’s named for the mix of golden egg pasta and green spinach pasta, tossed together like ribbons of sun and grass. Add a silky cream sauce, sweet peas, and crispy pancetta, and you’ve got something that feels special… without trying too hard.

The Best Part? It Tastes Like Spring

This dish isn’t just pretty—it’s all about what’s in season.

Sweet peas are the real star here. They bring that fresh, slightly grassy sweetness that only shows up this time of year. Frozen peas work perfectly (honestly, they’re a weeknight lifesaver), but if you spot fresh English peas at the market, grab them. They’re worth it.

Scallions add a soft, delicate onion flavor that melts right into the sauce, and

Pancetta brings that salty, crispy bite that balances everything out. It’s creamy, fresh, savory, and just a little indulgent—in the best way.

Make It Your Own (Easy Spring Swaps)

This is one of those recipes that plays well with whatever you have on hand:

  • Asparagus – sliced thin and sautéed for a little bite
  • Leeks – soft, buttery, and slightly sweet
  • Sugar snap peas – for crunch and freshness
  • Fava beans – if you want to elevate it a bit
  • Prosciutto or bacon – both work beautifully in place of pancetta
  • Think of this as your base—and then make it yours depending on what looks good at the market.

What to Drink With It 🍷

A cream-kissed pasta with salty pancetta and sweet spring peas calls for wines that are bright and structured enough to cut the richness without overwhelming the dish’s delicate character.

  • Pinot Grigio – clean, citrusy, classic pairing
  • Vermentino – a little more interesting, slightly herbal and bright

Both cut through the richness and keep everything feeling light and balanced.

Why This Is Perfect for a Weeknight

This is a true 30-minute pasta—no shortcuts, no compromises.

You build a quick sauce, cook the pasta, toss everything together, and finish with plenty of Parmigiano-Reggiano and fresh herbs. That’s it.

It’s simple, comforting, and exactly the kind of dish that reminds you why Italian cooking never goes out of style.


Straw + Hay Pasta with Pancetta, Spring Peas & Cream

Cuisine: Italian | Serves: 4 | Total Time: 30 minutes

Ingredients

  • Kosher salt and freshly cracked black pepper
  • 4 scallions, trimmed and sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup baby peas (fresh or frozen)
  • 4 oz pancetta, diced
  • ⅔ cup chicken broth
  • ½ cup heavy cream or half-and-half
  • ½ lb egg pasta (fettuccine or linguine)
  • ½ lb spinach pasta
  • ½ cup freshly grated Parmigiano-Reggiano
  • Fresh parsley, chopped

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Heat olive oil in a saucepan. Add scallions and cook 1–2 minutes.
  3. Stir in peas and cook another 2–3 minutes.
  4. Add pancetta and cook until crisp and golden.
  5. Pour in broth, simmer until reduced slightly, then add cream. Cook until silky.
  6. Cook pasta until al dente, then transfer directly into the sauce.
  7. Toss everything together over high heat until glossy.
  8. Finish with Parmesan, black pepper, and parsley. Serve immediately.

Final Thoughts

This is the kind of dish that feels like a reset after winter—light, fresh, and just a little indulgent. Perfect for a casual dinner, but pretty enough to serve to friends with a chilled bottle of wine and a good playlist in the background.

Simple, seasonal, and seriously satisfying—this is spring on a plate. 🌿🍝

Keep Exploring

If you loved this recipe, there’s more where that came from:

  • 👉 Read the full, more personal essay on Substack (deeper storytelling + behind-the-scenes inspiration)
  • 🎙️ Listen to The Artful Gourmet Podcast for conversations, stories, and creative inspiration
  • 📺 Watch on YouTube (@theartfulgourmet) for recipes, Groovy Eats, and behind-the-scenes cooking content
  • 📸 Follow along on social media @artfulgourmet for daily inspiration, food styling, and new recipes

The Coziest Irish Stout Beef Stew (Slow-Braised with Guinness)

Irish Stout Beef Stew

Rich, slow-braised beef stew simmered with Guinness, carrots, potatoes, and savory spices. The ultimate cozy comfort food for chilly nights.

Jump to Recipe

March can be a funny month. Technically it’s spring… but outside it still feels like winter decided to overstay its welcome. Grey skies, chilly mornings, and just enough drizzle to make you want to stay indoors with the heater on.

Honestly? I don’t hate it.

There’s something quietly luxurious about a day when the only agenda is cooking something slow, cozy, and soul-warming while a movie plays in the background and the kitchen fills with the smell of something simmering on the stove.

One November several years ago for my birthday, my mom gifted me a gorgeous Wolfgang Puck cast-iron enamel braising pan, and I had been waiting for the perfect excuse to christen it with a big, bubbling pot of comfort food when I first made it. But since it’s St. Patrick’s Day today – I’m bringing this fav recipe back!

Irish Stout Beef Stew

Enter: Irish Stout Beef Stew.

Deep, rich, hearty, and exactly the kind of thing that makes a gloomy day feel like a warm hug.

I started with chunky cubes of beef chuck, browned until golden and caramelized.

Beef Stew Braising Base

Then came the aromatics—sweet onions and garlic sizzling in the pan—followed by carrots, potatoes, tomatoes, and a jar of Williams-Sonoma Beef Stew Braising Sauce, which brings a delicious blend of spices like cumin, paprika, curry, roasted red peppers, and chiles.

And of course… the magic ingredient.

Guinness Irish Stout

A bottle of dark Irish stout beer.
Guinness is my favorite here—it adds a deep, malty richness that transforms a simple stew into something truly special.

Beef Stew Simmering

Everything goes into the pot, slides into the oven, and after a few hours of slow braising the result is exactly what winter cooking should be:

A big pot of savory, hearty, melt-in-your-mouth goodness.

Serve it with thick slices of rye bread or Irish brown bread, plenty of butter (Kerrygold, always), and maybe another glass of stout.

Because if you’re going to stay in…
you might as well stay in well.

Irish Stout Beef Stew

Irish Stout Beef Stew
theartfulgourmet

The Coziest Irish Stout Beef Stew (Slow-Braised with Guinness)

Rich Irish stout beef stew braised with Guinness, carrots, and potatoes. A cozy winter comfort food recipe perfect with rye bread or Irish brown bread.
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Servings: 8
Course: Main Course
Cuisine: Irish
Calories: 420

Ingredients
  

  • 1 cup seasoned pan-searing flour (Wegmans or Wondra)
  • 4 tbsp canola oil, divided
  • 2 lbs boneless chuck beef, cut into 1-inch cubes
  • 1 1/2 large onions, sliced
  • 2 tbsp minced garlic (3–4 cloves)
  • 1 tbsp Worchestershire sauce
  • 1 bottle Irish stout beer (such as Guinness)
  • 1 (8.5 oz) jar Williams-Sonoma Beef Stew Braising Sauce
  • 1 (14 oz) can low-sodium beef broth
  • 4 Roma tomatoes, finely chopped in a food processor
  • 2 cups baby carrots or large carrot chunks
  • 6 Yukon Gold potatoes, quartered into chunks
  • 1 pkg frozen baby peas
  • 1/4 cup starch or roux thickener mixed with water (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Rye bread or Irish brown bread, for serving

Equipment

  • 1 Dutch Oven

Method
 

  1. Preheat oven to 350°F. Heat 2 tablespoons canola oil over medium-high heat in a large cast-iron enamel braising pan or Dutch oven.
  2. Dredge the beef cubes in seasoned pan-searing flour. Brown in the hot oil for about 5 minutes, turning to brown all sides. Remove with a slotted spoon and set aside.
  3. Add sliced onions to the pan with the remaining 2 tablespoons oil and sauté about 5 minutes, until softened. Add minced garlic and cook 1 minute more.
  4. Add Worchestershire sauce and the Irish stout beer, stirring and scraping the pan to release the browned bits. Add the beef broth and simmer for a few minutes.
  5. Return the beef to the pot. Add chopped tomatoes, carrots, potatoes, the Beef Stew Braising Sauce, and salt and pepper to taste. Bring to a boil.
  6. Cover and transfer the pot to the oven. Braise for 1 hour.
  7. Remove the pot from the oven, stir, and reduce oven temperature to 300°F.
  8. If the stew needs thickening, stir in the starch or roux slurry until desired consistency is reached. (You can also mash a few potatoes to naturally thicken the stew.)
  9. Return the pot to the oven and braise 30 minutes to 1 hour longer.
  10. Add the baby peas during the last 5 minutes of cooking.
  11. Remove from oven and let the stew rest 15–20 minutes on the stovetop to thicken slightly before serving.
  12. Serve with rye bread or Irish brown bread, plenty of Irish butter (Kerrygold is my favorite), and a glass of Guinness or your favorite dark beer.

Notes

This rich Irish stout beef stew is the ultimate cozy comfort food. Tender beef chuck slowly braised with Guinness, carrots, potatoes, and savory spices in a Dutch oven until melt-in-your-mouth delicious.
Perfect for chilly nights, St. Patrick’s Day dinners, or anytime you crave a hearty homemade stew.
✔ Easy slow braise method
✔ Deep flavor from Irish stout beer
✔ Classic comfort food recipe

Recipe Tips

Use chuck roast for the most tender stew meat.
Guinness stout adds deep flavor but any dark stout works well.
• Mash a few potatoes into the broth for a naturally thicker stew.

Storage & Reheating

Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze up to 3 months.
Reheat: Warm gently on the stovetop with a splash of broth.

Nutrition (Approximate)

Calories: ~420 per serving
Protein: 32g
Carbohydrates: 28g
Fat: 18g


📥 Download the Printable Recipe

Want to keep this cozy classic in your kitchen binder?

Click on the print button on the recipe card above for
Irish Stout Beef Stew so you can easily cook it again anytime,
or click the link below to download it.

👉 Download the Printable Recipe PDF

Perfect for:

• keeping in your recipe binder
• sharing with friends and family
• cooking without scrolling on your phone


🍲 More Cozy Cooking Stories

This stew isn’t just a recipe — it’s part of my winter cooking ritual.

I’m writing a companion essay on Substack about slow cooking,
comfort food, and why braises like this feel like a warm hug on a cold day.

👉 Stay tuned for the companion essay on Substack (coming soon!)

More recipes you might enjoy:

Retro 70s Chicken Divan

Beef Stroganoff Casserole

Amazing Macaroni + Cheese

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