This week I hit the target conclusively on marinara sauce, shellfish cookery, and mesquite-smoked meat cooked on a charcoal grill. Those had all been long journeys of improvement, especially the last one.
I recently hit my groove with omelets so they now come out just about perfect every time. The same is true for stir-fried eggplant. About a year ago I got most fish cookery, at least sautéeing, poaching, and baking, to a routine. I can also roast a chicken and get consistent results.
Two years ago I "arrived" with potato salad, stirfried green beans, cornbread, basic curry sauce, pot roast, ginger/molasses carrots, barbecue type sauces, and a slew of salads mostly with garlic or beets or cabbage or all of those in them.
It's time to make another list of things to learn.