Ah, now, you see? You can cook. You just haven't found out that you can cook yet.
And the sauce you made is halfway between a bechamel (white sauce) and a veloute (a white sauce made with stock instead of milk). So now you know two of the "mother sauces" of classic French cooking. Take a veloute and lemon juice and shallots (or onions), and you've got Sauce Bercy. Shallots and butter: Sauce Bonnefoy. Just butter: Sauce Allemande. Chives and tarragon: Sauce Ravigote.
Panfry some top round or some sirloin or a chicken breast (it's no harder than a hamburger) and drizzle a little (Tbsp?) of the sauce over the top, add some steamed green beans with a little lemon juice and tiny pinch of nutmeg and a dab of butter, some fresh sliced tomatoes and some decent crusty bread, and you've got a fairly respectable meal that looks like a whole lot more than the 20 minutes you spent on it. Go really wild and pan-toast some sliced almonds for a couple of minutes before you start on the meat, and put them on the chicken breast or the green beans just before serving for even fancier. Core a good apple like a Braeburn and nuke it in the microwave with a Tbsp of water, a half-teaspoon of butter, and a dusting of cinnamon, and call it dessert. $25 restaurant meal for maybe $4-5 at home, and it's probably healthier food than you'd get in a restaurant or out of the freezer case because you control the fats and salt and sugar.
If you're interested in exploring some other avenues of cooking, there are a lot of good cookbooks out there, and tv programs, too. One that I like a lot because it tends to explain the *why* is America's Test Kitchen, and the recipes in their "Family Cookbook" are pretty reliable and thoroughly explained. Alton Brown is another possibility for entry level cooking that's pretty non-threatening and looks like a whole lot more trouble than it is.
