Before we got married, my husband, Gregg, and I were working at a small restaurant, and it kept us ridiculously busy, writes Anita L. S. Eberhardt of Beverly, Massachusetts. Now that we have both left the restaurant business, we have a much saner schedule, although raising two kids certainly keeps us busy. My experience as a professional cook makes it easier for me to throw together a quick meal, which is good because I'm not a convenience-food mom: I try to limit fat and salt, emphasize fruits and vegetables, and use a minimum of prepared foods.