If you're new to cooking, or newish to cooking in your own household, recipes may seem like a blur. Each one calls for X ingredients. You go out and buy those, you make the dish, and then you eat. Then you clean up. Division of labor as applicable.
What you may not consider is that it's a rare recipe that won't leave you with extras. Not as in leftovers. As in, a huge amount of sumac, or pumpkin pie spice, or who even knows, and then what? Did your frugality (because really, that's why you're cooking and not eating out) extend to figuring out what to do with all that zatar? Just because a dog will happily eat all the bonito flakes doesn't make that a sensible use of a huge container of the stuff.
All of this ends up in the pantry. Everyone should have a well-stocked pantry! But what does that even mean? What about the profound non-overlap of what's needed for even seemingly similar cuisines?
But there have been others - Thai, French, Mexican, Chinese, to name a few. And my inability to recreate restaurant magic is quite something. And it's not about certain cuisines being 'exotic' - I'm an American Jew, and my attempts at American, Jewish (Ashkenazi, Israeli), and American-Jewish cuisine have been not so impressive, either. Bagels? Fuhgeddaboudit.
Which means - what else could it mean? - that I will need to simply face facts. I can have two, maybe three, cuisines going at a time, without wasting all kinds of materials. With all due respect to other cuisines, it's looking like Chez WWPD is going to be an Italian/Japanese restaurant for the foreseeable future.