Zen It was Ken McGlothlen who got me to seriously think about cooking. His basic idea of dishes should be easy to prepare, simple to clean up after, and still be tasty stuck with me. I lived with Master Ken for two years. So there was a schism.
Cooking is about complementary and contrasting tastes and textures.
So, here is something unique you might actually find interesting. No, not that close. Always use quality, fresh ingredients. Dried spices should be kept tightly capped and be no more than a year old. Have the deli shred your cheeses for you, or buy small blocks and do it yourself.