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"Last weekend the columnist Pete Wells, of Cooking with Dexter, wrote his last column for that series. In it he admitted that, even though part of his job was to cook meals with his children, during the week it was all but impossible to do so. He&amp;#039;s a working dad and by the time he&amp;#039;d get home the kids were either starving or nearly ready for bed. I admit it was eye-opening to me. Being a stay-at-home mom comes with an entirely different set of cooking challenges, but most of the time I have about an hour of (frequently) interrupted time to make dinner.   Last night, when faced with what many of you do every weeknight (arriving home at 6:30 with 2 hungry children), this creamed spinach and eggs is what I came up with. The kids happily ate the scrambled eggs, supplemented with toast and fruit. I had meant to make omelets with creamed spinach inside, but by the time I had mixed up the eggs I knew all of us were too hungry to deal with failed omelets (especially me). It&amp;#039;s not pretty, but it filled our bellies. Sometimes good enough is what we&amp;#039;re shooting for.   First I cooked 1/2 a small onion, diced, in a tablespoon of butter. Then I sprinkled in a tablespoon of flour. I cooked that for a minute, then began to whisk in some half-and-half, gradually, until it was the consistency I liked. (I think I added about 3/4 cup; it was a very thick sauce.)   Next I added a pinch of nutmeg, salt and pepper to taste, and about a cup of chopped frozen spinach that I had thawed and squeezed. I ate half of it out of the pan, then had the rest with my eggs.  Here are some quickies from the Woman&amp;#039;s Day recipe collection:  Unfried Rice Linguine with Garlic Oil Mustard Salmon \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48474/creamed-spinach-eggs-540/>