"I Don't Cook Because…"

People rarely stop cooking because they dislike food. They stop because something about the process feels heavier than the result.

• If time is the issue, cook one reliable 20-minute meal on repeat before expanding.
• If skill is the issue, master browning, seasoning, and one sauce, not twenty recipes.
• If mess is the issue, simplify the pan count and clean as you go.
• If people at the table are picky, build a base everyone accepts and let toppings carry variety.

The goal is not to become a different person overnight. It is to remove the one friction point that keeps dinner from happening.