In summertime, a week will go by and we'll realize that apart from the odd slice of salami we've been subsisting on all those great warm-weather vegetables, plus pasta and bread. But on a cold day, meat has greater appeal.
My mortar-pounded nam priks are the best I've had and my pork rinds are like crack, meaning there are a few things I do well. That's because when it comes to matters of the kitchen, I keep it simple, and you should too.