One of the hardest things I've had to learn in the kitchen is restraint.
Not fiddling with items in the pan so they develop a proper brown crust.
Not putting cheese in everything.
Not over spicing.
That last one is particularly difficult for me, but I still try.
Tonight's dinner was a simple soup.
Olive oil, onion, garlic, broccoli, cauliflower, stock, fresh grated nutmeg, pepper and salt. Fresh herbs. Sauté, simmer, purée.
Hummus, pita, fresh soup. Digestible like baby food. Restraint can be lovely.