Meet Joy's table!

Here's Joy then and now!

Joy is in 2/4 MOPS and this is her first year as a DGL. She and her husband have 2 kids.

Do you have a favorite fall tradition or memory from your childhood?

In the fall, my mom would make the best cheese broccoli soup and chili. I think that is why I crave making soups even the first cool day of fall!

Meet her table!

not pictured: Shanna 

Each person was asked this question:

What is one thing you do to make your life easier? 

JOY: Set out clothes the night before.

MENTOR MOM-KAREN: Using the crockpot in the winter...dinner in a flash! :)

ERIN: I plan out my meals for the entire week. Including breakfast & lunch. Makes it so much easier for me to make and go grocery shopping. I know I have everything & can make it. I don't make it "Monday is meatloaf"....I just make a list of 7 dishes and make them. :)

DAWN: I use a Swiffer Vac for hard floors.

MELISSA: Plan-don't procrastinate.  "Fail to plan...plan to fail."

DEANNA: Use a grocery list and Menu Plan

SHANNA: I keep toothbrushes/toothpaste downstairs as well as upstairs.  It helps in the morning when they go up to their rooms to brush and they never come back down! :)

SARAH: I use my crockpot. 





Did you know that the secret to cutting brownies is to use a plastic knife?  It glides right through without leaving it all crumbly!


Thanks for sharing your table with us, Joy!

Whole Roasted Chicken by Joy 

1/4 melted butter, coconut oil, bacon grease, or duck fat

1 whole chicken

1 onion, cut into large chunks

4-6 cloves of garlic, smashed

1 orange or lemon cut into 6 pieces

2-4 large carrots, cut into large chunks

1 Tbs Herb Salt Blend

Black Pepper to taste

Preheat the oven to 375°F.

Brush the bottom of a large roasting pan with some of the melted butter.

Remove any gizzards or organs from the inside of the chicken.  Stuff the chicken with the onions, garlic, and some of the citrus.  Place the carrots around the chicken in the roasting pan.  Brush the chicken with melted butter, and sprinkle it with the Herb Salt Blend and the black pepper.

Roast until the chicken reaches 165° F when a thermometer is placed between the leg and breast.

Cooking time depends on the size of the bird but is approximately 20 minutes per pound.