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Melinda's books

I Am Watching You
The Maid
Hopeless
It Ends with Us
Unmissing
The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Ball Complete Book of Home Preserving
Jurassic World: The Official Cookbook
Halo: The Official Cookbook
Ugly Love
Verity
Where the Crawdads Sing
The Moonlight Child
Becky: The Heartbreaking Story of Becky Watts by Her Father Darren Galsworthy
Freed
Drowning in Stars
Behind Her Eyes
The Girl in the White Van
Regretting You
Defending Jacob


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Focaccia

Focaccia is soooo fun to make esp with kids. I love getting my kids involved in cooking. The younger you get them cooking, the more love they have for it and want to do it. I started my son off at 4 years old.. today he LOVES to cook. I did not do the same with my daughter and she is really not into cooking. So, I decided any children we have going forward, their little butts will be cooking. Anytime my nieces or nephews are over, we cook together (bread, pizza, biscuits, whatever).  You Will Need: 4 Cups Bread Flour (King Arthur) 2 tsp Salt 1 tsp Sugar (honey or agava)  1.5 tsp Yeast 1 tbsp Oil (olive or avocado) 1 3/4 Cups Warm Water  Bake at 445 degrees 10-12 minutes

Chicken Noodle Soup

The past week in Ohio has been, HELL, weather wise. This winter has been mild, and not so bad, until a week ago. We dropped down in temperature to single digits; and today we hit rock bottom, below 0; -5 and snowing! I decided today would be a great day to bring homemade chicken noodle soup to y'all and then how to can it (without noodles, you cannot can noodles; that is why I cooked noodles separate from the chicken soup).
You Will Need:
Chicken Thighs {or breasts}
Celery (you want two stalks and the leaves)
2 Dried Bay Leaves 
6-8 Carrots, shredded (save the peels!) and chopped in big pieces
Half the Onion, minced
Dried Parsley, sprinkle as much or little as you want
Stock Pot
Add the chicken with salt, pepper, bay leaves, parsley into a stock pot; filled with water, over filled
Chopped celery and carrots, and place in the pot right away (leaves on celery is heeling and good for you!) Allow this to simmer for 3-4 hours, the longer the more tender your chicken, make sure to check the water level, and add more as needed! I had to refill a bunch. Be sure to season with salt really well! 
(Sorry I did not show this in pictures! OOPS!)
After your chicken is done, remove from pot, and shred with your fingers, place back in pot, and add a few more carrots. Continue to boil. While this boils, start a pot full of water, heavily salted for your noodles; as I said I cook the noodle separate therefore I can, can the soup whatever is left over and freeze the extra noodles. Once the noodles are done; I used these...
Take a ladle full of noodles, add to your bowl, and add soup on top, stir with a spoon and allow the noodles to absorb the chicken flavor for 3 minutes; salt to taste. 
Best soup ever! PROMISE! Helps heal the sick!!
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