When it comes to roasting a turkey, I have a really simplistic approach. I have a huge old enamelware roaster that my mom found at Goodwill many years ago. I swear by roasting my turkey covered in the pan. To prepare it, I simply rub it with a little olive oil and sprinkle it with salt and pepper. That’s it.  The covered roaster hold in all of the moisture, creating a very tender turkey. No dry turkeys here.


I prepare my stuffing separately to avoid it becoming mooshy. I’m not a fan of mooshy stuffing.  And since I don’t stuff the turkey, it cuts down on the cooking time.  (Roasting it in a covered pan cuts down the time a bit as well.)

I baste it many times while cooking, and that’s about it. And then I’m able to really focus on the side dishes and desserts, which make for an amazing feast.

Roasted baby potatoes, carrots, and onions are a tasty alternative to classic mashed potatoes, and less work. Simply line a baking sheet with parchment, line with some big sprigs of rosemary, and add baby potatoes, carrots, and pearl onions. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Bake at 350 degrees until softened and golden browned on the tops of the veggies. The rosemary flavor is infused into the veggies and they’re delicious.

Images by the super amazing and wonderful Samantha Cabrera.


In 2002, I was dreaming of creating a fun and happy little event to sell my vintage and handmade goods. In 2002, I held my first event in my neighbor's barn along with a handful of friends. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today The Farm Chicks Vintage & Handmade Fair fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces packed with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best event of its kind in the USA. I describe it as the best weekend of the year!