I know a couple years ago I posted something similar to this. It seems that once in a while, I fall "out of love" with cooking. I think this is due to me hitting a plateau and feeling (I know this is silly) I've basically accomplished everything I can. I run out of challenges, everything I can think of, I know that I could do with relative success because I've accomplished what I feel is a strong foundation. In re-thinking this, I've come up with two paths that maybe I could pursue to light the flame again: Concentrate on mastering "sides" - I feel I have a fairly limited use of dishes that can compliment main items (usually meat). Sure I can do an herbed couscous, throw together a nice pasta and sauce, roasted potatoes or vegetables or even a nice puree or salad, but there are probably much more challenging and time consuming side dishes that take things to the next level? I want to believe! This one is a bit abstract. Return to the classics and technique. I've thought of taking a disciplined approach. For instance, working through each of the mother sauces and attempting them from scratch, to include creating my own beef, poultry, or fish stocks. Work from there into more advanced areas. I've touched on things, but I've never focused on technique for the sake of technique it has always been part of a "dish". Butchering, roasting, reducing, refining, etc. This seems a bit attractive to me still. I hesitated in posting this, but maybe there are those like me that have hit this stumbling block. I wanted to hear, and will value the thoughts of this community!