The meal called simple may rest on skills the cook no longer notices using.

Simple is what expertise looks like from the outside. The cook who makes something plain and excellent is drawing on timing, heat, and judgement acquired so long ago that they no longer register as skills. Nothing complicated is happening, and a great deal of accumulated competence is.

This should adjust how you read simplicity anywhere: in writing, in explanation, in someone handling a difficult situation calmly. Ease is usually late-stage rather than early. And it should also adjust how you value your own abilities, since the things you do without noticing are exactly the ones you are most likely to assume everyone can do.