Working parents know the schedule: rescue the kids from daycare, take them to karate/swimming/playgroup, get dinner ready before they achieve a complete meltdown once you get home. So given the time constraints, we tend to keep our recipes simple and popular with the masses (aged 3 and 5).

We started in our buffalo last week with tacos from some of the ground, followed a couple of days later by a couple of t-bone steaks on the barbeque. Today I went from easy to easiest: chuck roast in a crockpot. A few onions, some organic local carrots from Wolverine Farms and seven hours later the meat was falling off the bone and we were ready for dinner.