Judy Leona Branson

Judy Leona Branson, age 68, of London, Ohio, passed peacefully at her home with her loving husband by her side on Thursday, October 10, 2019. She was born August 17, 1951, in Columbus, Ohio to the late William and Lillian Bower. While she lived most of her life in Ohio, she did travel extensively to every state except Alaska. Judy really enjoyed vacationing in Myrtle Beach with her dear friends. She enjoyed taking train rides and also enjoyed boating on all of the Great Lakes. Before retirement, Judy worked in the electronics field. She really enjoyed going to Macklin’s high school football games (Westerville Central) and watching him play. She was a true to the roots Ohio State Buckeye fan. After caring for her family, her favorite passion was cooking. Judy loved to find new recipes to make for her family and friends to enjoy. Judy always made a friend in everyone she met. Her husband, Robert, says she could start a conversation with a fence post. She treated everyone with respect and grace. Judy was the sweetest, kindest, warm hearted, giving, most patient person you could ever meet and she always gave the best, thoughtful advice. She was a great buffer for Bob (do you really want to say that?). Judy is survived by her loving husband, Robert, with whom she just recently celebrated 50 years of marriage; son Neil (Mandy); step-daughter Sheri (Tony); grandchildren Megan (Derek), Nick, Mitchell, Marshall, and Macklin, step-grandchildren Deanna, Marlena, Jazmon, Taylor and Hunter; and step-great grandson Josiah; brothers Ronnie and Billy (Mary) and sister Leona; many nieces, nephews, cousins and dear friends. In addition to her parents, she was preceded in death by her brother Ricky, daughter-in-law Jennifer and great-grandson Everett. Judy will be deeply missed by her family and friends. “On the road of life, it’s not where you go but who you’re with that makes the difference” “Where there is happiness there is love ” For anyone who knows Judy, this is her poem (and what fattened Bob up  ): Emeril’s Scalloped Potatoes (Makes 6 servings) 1 teaspoon freshly ground black pepper 1 teaspoon unsalted butter 3-1/4 lbs potatoes, peeled & cut into 1/4 inch slices 2 teaspoons salt 4 cups heavy cream, or more as needed 8 oz Swiss cheese, grated 1. Preheat oven to 400 degrees F. Lightly grease a 2-quart baking dish with the butter. 2. Bring the cream to a simmer in a large saucepan over medium-high heat. Add the salt and pepper and stir well. Add the potatoes, adding more cream as necessary to completely cover them. Lower the heat to medium-low and simmer until the potatoes are barely fork-tender, 10 to 12 minutes. Remove from the heat. 3. With a large spoon, transfer one-third of the potatoes, with some of the cream, to the prepared dish, making an even layer. Top with one-third of the cheese, and continue layering the potatoes and cheese, ending with cheese. 4. Place the dish on a baking sheet and roast until golden brown and bubbly, about 30 minutes. Remove from the oven and let sit for 5 minutes. Serve hot.

Judy Leona Branson

August 17, 1951 - October 10, 2019