Pour a glass of wine. Sip. Bring salted water to a boil in a sauce pan. Heat olive oil in a sauté pan. Cut up an onion, however you see fit, and throw 1/3 in the olive oil- put the rest in the fridge, telling yourself you will use it in the next couple days, but stash it in the back, where you’ll likely forget it. Slice up a handful of mushrooms and throw them in too. Ditto on their placement. Sprinkle with salt, pepper.
Throw (gently) a pack of frozen butternut squash ravioli in the boiling water. Sip your wine. Twice. Stir the pasta and return to the sauté pan.
Once mushrooms and onions are golden (you were stirring those, right?) splash in some of the 2 week old white wine in your fridge- you’re closer to getting it gone! While it reduces, slice up the leftover steak from 2 nights ago. Toss into the sauté pan, along with whatever frozen veggie is crying out for attention from your freezer (in my house, it’s the peas). About 1 cup. Stir and check the ravioli. Sip wine.
When ravioli are done, kill the heat (both burners, if your stove is electric), drain the water, and toss pasta with a little butter or olive oil to keep them from sticking. Pour in a splash of 1/2 and 1/2 (reserve enough for tomorrow’s coffee, at least) and sprinkle over some gorgonzola crumbles. Stir until melty, then mix with the raviolis and allow to simmer until thick and delicious.
Serve 1/2 into a bowl, reserving 1/2 for leftovers, and eat while reading or surfing the web. Finish glass of wine, then clean up after yourself. Feed cats.