Jessica Bishop considers herself a jack of all trades as office manager of Legacy Village. Having that ability, she believes, helps her perform her job more efficiently. Since August, she’s been in charge of accounts payable and receivable, and she’s also involved in human resources at the facility because she’s the “go to” person when someone wants or needs something.

Jessica is the central person who makes sure that everything that needs to get accomplished is done professionally. She likes everything about her job, but what she especially likes is the privilege of knowing those who make Legacy Village their home.

“I always spent a lot of time with my grandparents when I was growing up, and I’ve always had a lot of respect for those who are older than me,” she said. “What I like so much about my job is not just that I come in and do accounts payable. It’s getting to be around a generation that I love so much. We like to call it the greatest generation.”

Jessica grew up in Ohatchee. She attended Ohatchee High School until she was a sophomore, then was home schooled by Way Home Christian Schools. She received a business administration degree with a concentration in economics and finance from Bryan College in Dayton, Tenn. She has a master’s from Jacksonville State University.

Jessica said she chose business as her major, because she believes it’s important to know as many financial and other aspects of the company one works for as possible.

“I feel that knowing a lot about any company or organization is a gift,”

she said. “It’s my gift that I can offer a company. No matter where you work, it’s good to know the business side of who you work for.”

Jessica’s parents, Walter and Kathy (Burford) Saxon, live in Ohatchee, as does her brother, Blake.

She and her husband, Trey, have two sons. Bryant is 4, and Brodie is 2.

Trey is a corporal with the Jacksonville Police Department.

The family attends Covenant Life Ministries, where Jessica helps with the infants and toddlers.

Jessica enjoys reading and said that Brennan Manning is one of her favorite authors. She likes to create things so when she gets a chance she dabbles in quilting and paper crafts. She also enjoys spending time with her family outside, and that includes boating and fishing.

Jessica said her mother is a fantastic baker, and she learned some cooking skills from her. Another person she learned a lot from was her grandmother.

“We had a big family, and we were at her house a lot,” said Jessica. “She was definitely the cook in the family. I learned a lot about cooking the old-fashion way, without having to measure everything out. I learned how to tell about food by the consistency and smell of it.”

Jessica said she likes to bake and decorate cakes for family members. Trey enjoys grilling and entertaining.

“One of our favorite things is to have a bunch of people over,” she said.



  • 1 lb. cooked chicken
  • 1 lb. broccoli, cooked and drained
  • 1 can cream of chicken soup
  • ½ cup mayonnaise
  • ½ t. lemon juice
  • ½ fine dried bread crumb (or crushed crackers)
  • 2 T. melted butter
  • ½ cup sharp shredded cheese

Preheat oven to 350 degrees. Lightly grease casserole dish. Arrange broccoli in bottom of dish. Arrange chicken on top of broccoli. Mix soup, mayonnaise, and lemon juice. Pour mixture over broccoli and chicken. Combine bread crumbs and melted butter. Sprinkle on top. Bake 20 minutes. Remove casserole and sprinkle cheese on top. Return to oven for 5 minutes for cheese to brown.


  • 8 oz. hummus
  • 1 cup Greek yogurt
  • 1 cup cucumber, chopped
  • 1 tomato, chopped
  • ½ cup Kalamata olives, sliced
  • ½ cup feta or goat cheese, crumbled
  • 1 t. dried oregano

Spread hummus in the bottom of a medium sized serving bowl. Top with yogurt and carefully spread without completely covering the humus. Sprinkle with the remaining ingredients. Serve with your choice of pita chips and/or sliced vegetables.


  • 1 spaghetti squash
  • 1 t. olive oil
  • Tomato sauce (see recipe below)
  • ¼ t. salt

Preheat oven to 450 degrees. Slice squash in half (lengthwise) and pull out seeds. (Don’t throw them out, you can roast these at a later time, just add 1 teaspoon olive oil, salt, and roast until golden brown.) Rub olive oil and salt all over the flesh side of the squash. Place flat side down on a roasting tray and cook for 20 minutes (until the flesh of the squash is fork tender.) Allow to cool. Use fork and a grating motion to remove the flesh of the squash, giving you a noodle-like length of squash. Use as a noodle substitute for spaghetti sauce.


  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 8 roma tomatoes
  • 3 cups of water
  • ½ cup of red wine
  • 1 cup of freshly torn basil
  • 1 T. olive oil
  • ¼ tsp kosher salt

Drizzle olive oil to coat the bottom of the pot and put over medium heat. Add garlic, carrots, celery, and onion. Allow the ingredients to sweat and sauté for about 15 minutes, but do not let them brown. Add salt.

In a separate pot, boil water. Cut “x’s” into tops of tomatoes and place them in boiling water for about 2 minutes. Remove tomatoes and place them directly into ice bath. Peel and coarsely chop. Add to pot where your garlic, carrots, celery, and onion have been cooking. Add in water and wine. Stir. Allow to cook over medium-low heat until the water reduces down, about 45 minutes to an hour. Add torn basil leaves and stir.

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