I love to cook, but I love my laziness more.  Most of the time, this intersection of personal interests yields little of interest, but every now and then, I have a eureka! moment that's worth sharing.
In the past couple of years I've come to appreciate the goodness of an off-the-cuff pan sauce.  A bit of stock, a bit of wine, some aromatics, and then a bit of thickening agent (either some kind of fat, or arrowroot starch dissolved in water) for a good mouthfeel.  Reduce, plate, eat.