I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.


Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.


I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.
Turkey Soup

Nope, it's not this. :oP

This is my most favorite turkey soup recipe and I didn't have the pleasure of enjoying it until I started dating Brien. This recipe comes to you all courtesy of Nana. (And, YES, I should have posted this BEFORE Thanksgiving, but I only thought about it this evening since it's dinner for the next week. )

1 turkey carcass
4 quarts water
1 cup butter
1 cup flour
3 onions, chopped
2 large carrots, diced (I just sliced 'em)
2 stalks celery, diced
1 cup long grain rice, uncooked
2 t salt
3/4 t pepper
2 cups half and half

Place turkey carcass and water in large dutch oven. Bring to a boil. Cover, reduce heat and simmer one hour. Remove carcass from broth and pick meat from bones (thank you bunches, Bob, for leaving ours so meat heavy!). Set broth and meat aside. Measure broth. Add water if necessary to equal 3 quarts.

Heat butter in a large dutch oven (I simply use the same one). Add flour and cook over medium heat, stirring constantly for five minutes (I use a whisk to eliminate lumps)--this makes a roux. Stir carrots, onions, and celery into the roux. Cook over medium heat for about 10 minutes, stirring often until they are softened. Add broth, turkey, rice, slat and pepper. Bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender. Add half and half and cook until thoroughly heated.

Enjoy! :o)


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