There was one song that my daddy insisted I learn to play…  SAN ANTONIO ROSE.  Playing it on the piano does not do the song justice, but I did play it for him – often!  I have some happy memories of my dad sitting by the stereo record turntable, listening intently to his Bob Wills album.  I’ve searched the internet for the album my dad played, but to no avail.  I’ll keep looking as I write.

I love the name of this town in Texas…  TURKEY, TX.  This is where the big Bob Wills Day celebration takes place every year!  Bob Wills is still the king…  indeed!  Country music has evolved (some of us use a different descriptive term) through the years, but classic country music is still the best in my humble opinion.

I love classic country music and offer no apology whatsoever for it.  I love Floyd Cramer’s slip notes and admire a strong, brilliant voice like Patsy Cline.  And nobody fiddled around better than Bob Wills!

What will happen today in Turkey, Texas?

Check out their page on facebook for more information:

I read something there about a tribute to the late Merle Haggard.  I’m not sure if there are any original band members left from Bob Wills group, but if there are, it’s going to be a good time you can bet.  I’m sure the talent will be amazing for the day’s activities.

If you want to read the whole Bob Wills story, take a look at this:

He earned the title “king of country swing”, that’s for sure!

If you’re thinking about heading for Turkey, Texas today…  here’s one more link to look at:

It would be great to be there, but I couldn’t guarantee that I could keep tears from falling.  When I hear that country swing sound from Bob Wills and similar bands, I can’t help but think of my daddy.  If Bob Wills is playing in Heaven, I’m pretty sure my daddy is happy!  🙂












On the last day of NATIONAL FIG WEEK, let’s take a look at the possibilities when we pair figs with the big bird – the TURKEY for Thanksgiving!  I know every woman in America has her own special way to do the bird, but if you’re looking to change it up – here’s a little spin on traditional Thanksgiving cooking.


serves 8


1 12-15 lb. turkey

1 gallon apple cider

5 C. chicken or vegetable stock

3 Tbs. balsamic vinegar

fig, pear and balsamic compote

1/2 C. olive oil

1 large red onion, diced

2 C. dried figs, chopped

1 Granny Smith apple, cored and chopped

1 ripe pear, cored and chopped

Grated zest and juice of 2 oranges

1/2 C. balsamic vinegar

2 tsp. salt

1 tsp. pepper


Two days before Thanksgiving, rinse and pat dry defrosted turkey.  Place in roasting pan and fill pan with as much apple cider as it will hold.  Cover and put in refrigerator, periodically rotating turkey during the two days so all parts soak in the cider.

On Thanksgiving Day, remove turkey from marinade and discard all but 2 cups of cider.  Set aside reserved cider to use for basting.

Rub compote mixture under skin of marinated turkey, especially covering breast meat.  Season turkey exterior and cavity with salt and pepper.  Place on rack in covered roasting pan.  Roast at 350 degrees F. for 4 – 4 1/2 hours, using pan juices and reserved cider for basting.  You don’t need to use all the reserved cider.

Uncover turkey the last 45 minutes of roasting.  Turkey is done when a meat thermometer inserted into the thigh registers 185 degrees F.  Make sure thermometer doesn’t touch the bone.  Remove turkey from oven and let rest, covered, while preparing sauce or gravy.

Combine pan juices with 5 cups chicken or vegetable stock and 3 tablespoons balsamic vinegar.  Simmer until reduced to 2 cups liquid, about 15 minutes.  Season to taste with salt and pepper.  For a thicker consistency, mix 1 tablespoon cornstarch with 1/2 cup stock and slowly whisk into stock.  Simmer until thick, about 5 more minutes.

Heat olive oil in medium saucepan.  Add red onion and cook over medium heat just until beginning to turn brown, about 8-10 minutes.

Add remaining ingredients and simmer, covered, until almost all liquid has evaporated, about 20 minutes.  Cool completely.

 If you are not hosting a Thanksgiving dinner for an army, you can use this same compote with turkey cutlets.  I’ve done that and cooked the cutlets in a skillet – it is still just as moist and tasty (there just are not as many leftovers).  🙂

Figs are fabulous!
Figs are fabulous!

I hope you have enjoyed NATIONAL FIG WEEK!  If you like these recipes, please leave me a comment below.  Thanks!  🙂



Do not overlook my qualifications. I am a dandy noodle maker! – Linda Palmer



There are moments I bow my head and thank God that I am not a type 1 diabetic, but a type 2 diabetic. I got to enjoy a relatively normal childhood and ate pretty much anything I wanted. I didn’t have to measure or figure out how much insulin I would need for each meal like my type 1 friends do.

When I was a kid I used to help my mama make homemade noodles. It’s such a simple process, albeit time-consuming. Three simple ingredients: flour, egg and a pinch of salt. Mix it together, roll it up like a jelly roll, cut it into 1/2″ strips and let them dry for several hours. After the strips are dry, drop them into boiling chicken broth and let them boil for 15 minutes.

In this modern age, no one wants to take the time to make homemade noodles anymore and it’s something of a lost art. I think it’s sad because when mama and I were working together in the kitchen – that’s when we had some of our best chats. Now everyone is looking at a phone most of the time – texting.

One of mama’s favorite meals was turkey noodle soup. It’s like chicken noodle soup, but you use leftover Thanksgiving turkey in it. I miss the days when I helped mama make noodles. Knowing that there was something I could do to help her in the kitchen made me feel so very grown-up.

When mama died on September 28, 2004, I wanted to do something special for Thanksgiving. I decided to make turkey noodle soup for our Thanksgiving dinner. It was just my husband and myself, so to make a fuss for two people didn’t seem necessary.

I didn’t have to add much salt to the dough – I salted the dough with my tears. The first holiday without my mama was so difficult. I mixed the dough and rolled it as memories of the past came flooding to my mind and stinging my heart. I cut the strips with a pizza cutter and waited for them to dry. I read through the book from the funeral home while I waited for the strips to dry. I thought about each person listed in the book and said a little prayer for them. I wondered what they were doing this year for Thanksgiving. By the time I dropped the dry strips into the tall pot of boiling chicken broth, my enthusiasm waned. But I forged ahead – and we had turkey noodle soup.

Did you see me, mama? I did it all by myself. I would have given anything to have had her there with me – but it just does not work that way, does it? 🙂




Happy Cinco de Mayo!!!  The party lives on! Here in Wichita, the Cinco de Mayo celebration takes place in one of our local parks. It is more like a carnival atmosphere adorned with very bright colors and authentic Mexican cuisine! If you are a Diabetic and want to watch your carbohydrates today, this is a great recipe for you to use for your Cinco de Mayo party!

    MEXICAN TURKEY SALAD (serves 10)


3 cups cooked, cubed turkey breast
1 can (15 oz.) corn, drained (1 3/4 cups)
1 can (15.5 oz.) black beans, rinsed and drained
1 green bell pepper, seeded and diced
1/2 cup peeled jicama, diced small
1/2 cup extra virgin olive oil
2-3 Tbsp. fresh lime juice, or to taste
3/4 cup thick salsa
3 drops, or to taste, red pepper sauce (optional)
2-4 Tbsp. water
1/4 cup low-fat shredded Cheddar cheese for garnish (optional)
1/4 cup finely chopped fresh cilantro or flat-parsley leaves, for garnish (optional)


In a large bowl, place turkey, corn, beans, bell peppers and jicama. Gently toss until well mixed and set aside. In a medium bowl, whisk together olive oil and lime juice. Mix in salsa. Add red pepper sauce if desired. Add enough water to thin consistency so dressing can be thinly drizzled over salad. Transfer to serving pitcher. Drizzle dressing over turkey mixture, tossing to coat salad ingredients evenly. Cover and chill 1-3 hours so flavors can meld. Bring to room temperature and check seasoning before serving. Add salt and pepper to taste, if desired. Drain off any excess dressing. Place in serving bowl. Sprinkle top of salad with cheese (if using) and cilantro. Serve with baked tortilla chips, if desired.

Calories: 238
Protein: 16g.
Fat: 13g.
Sat. Fat: 2g.
Sodium: 413 mg.
Dietary Fiber: 4g.
Carbohydrate: 10g.

Enjoy!!!  🙂