Lots of people wonder how Stacie and I do it all. The pretty food pictures and rich commentary make people think we’re Supermoms. I want to set the record straight. We aren’t. And, as I’ve written before, it isn’t possible. Do the best you can. Try to make it easier on yourself by doing things like planning meals. And remember your priorities. Food is not just about feeding the body—it’s about feeding the spirit.  

Here’s a parenting tip to feed your spirit: get some help! It can come in many forms. My mom cooks for my sister every Monday (don’t get too excited, she’s not the best cook—sorry Ma!). I have friends who do a little potluck each week to make at least one meal more manageable. Me? I encourage my partner to get into the kitchen.

Yes, my husband cooks. Lots of people tell me they’re jealous when they read about things like his Turkey Chili. And I don’t blame them. But I feel it is my duty to tell you the whole story.

As you know by now, I’ve got a strong family food philosophy. So even though the ChowPapa is a great cook (and I mean really great—as in, he used to be a professional cook), he doesn’t cook the way I do. He goes heavy on the meat. He loves traditional comfort foods (like Buttermilk Fried Chicken). He insists on wrapping leftovers in multiple layers of plastic wrap instead of using the lidded glass bowls I got expressly (hello!) for this purpose. And he can’t quite get the recycling right. 

So if I want help, I have to let him do it his way. And that’s a good thing. For us and for our son. There are some important life lessons to be learned here—what Stacie and I call “teachable moments.”

When the ChowPapa is in the kitchen, it shows the ChowBaby that it is possible to reject traditional gender roles. When my hubbie cooks dishes that I don’t in ways that I won’t, it reminds our son that there are different ways to exist in the world. When I let Chris enjoy doing his own thing in the kitchen (no hovering allowed!), it teaches Atticus that doing things your own way is a joyful experience. And when Chris serves me something (good or bad, healthy or not-so-healthy) and I accept graciously, it teaches Atticus that food made with love is a gift.

So as an ode to dad for this Father’s Day (thanks for the reminder, Jess!), here’s what Chris cooked tonight. A baked burger (free-range organic) with chips (baked organic, but still!) on the side. Nothing green (unless you count the pickle). Nothing palate challenging. And, without batting an eyelash, I accepted graciously. It was delicious. And I can make veggies tomorrow.

Baked Burgers (the ChowPapa says he was inspired by Big Red Kitchen)

(for kids 12+ mos)

1/2 cup organic dried onion flakes
2 pounds ground organic chuck 
1/2 tsp sea salt
6 slices organic cheddar cheese
12 organic hamburger rolls
24 organic dill pickle slices
organic ketchup

1. Preheat oven to 400 degrees.

2. Evenly spread the onion flakes on the bottom of a 9×13 inch glass baking dish. Press the ground beef on top of the onion flakes to making one giant pattie. Sprinkle with salt.

3. Bake for 20 minutes.

4. Remove from oven and use a paper towel to pat the excess grease from the top of the pattie.

5. Top the pattie with cheddar cheese and return the baking dish to the oven for 2 more minutes.

6. Remove from the oven. Let set 5 minutes then cut into 12 patties.

7. Place one pattie on the bottom of each bun. Top with ketchup, two pickle slices, and the bun top.  Serve immediately.