Ellen Vincent Martinez passed away on January 16th, surrounded by her loving family. She had suffered from a long illness.
Ellen was born on November 14th, 1950 in Topeka Kansas to Jack Hathaway Vincent and Ethna Green Vincent. She was a 1968 graduate of Topeka West and attended Texans Women’s University. It was as a student there that she met her devoted husband of 52 years, Ruperto Noe Martinez, on a blind date for a Texas A&M football game. Thus, beginning her lifelong love affair with both Rupe, and the Texas Aggies.
She was a committed military wife who served her country through her support of Rupe’s 23-year career in the Army, starting and raising a family in over 10 duty stations, spread over 2 continents.
In addition to her full-time occupation as an Army wife and mother, she held a variety of jobs throughout her life. Some she loved, some she tolerated, with the standout being her career as a Committee Secretary to both the House and Senate of the Kansas State Legislature. She loved her life at the Capitol, which suited her “never met a stranger” personality. She made many friends there, which she treasured to her last day.
Above all else, Ellen’s pride and joy was her family. In addition to Rupe, she is survived by her children, Captain Miguel Ruperto Martinez (USN) and Adaline Posey Saenz, their spouses Erin Dunlap Martinez and Lawrence Wayne Saenz, her sister-in-law Tamara Armstrong Vincent, and the real stars of Ellen’s show, her grandchildren: Ella Grace Martinez, Sofia Rose Martinez, Starks Harrison Saenz, and Evelyn Maris Saenz. She is preceded in death by her parents and her brother, Starks Key Vincent.
Ellen was a beloved wife, mother, grandmother, sister, aunt and friend to many. She will be remembered for her spontaneity, her love of a good adventure, her ability to talk anyone into one of her “projects,” the way she loved her friends and family, and her chocolate turtles, whose recipe she forbid us from sharing until her death.
Cremation is planned with services at a date to be announced later. In lieu of flowers, please consider making a donation to Fisher House at https://fisherhouse.org/
Ellen’s Texas Turtles
1 C sugar
1/2 C melted margarine
1 C white Karo syrup
1 C brown sugar
2 C heavy whipping cream
1 t. Vanilla
2-4C pecans (added in increments and judging caramel coverage)
2-12oz. packages of dark chocolate chips or candy making discs
Bring to a boil sugar, Karo, brown sugar, 1 C whipping cream, and margarine. After boil, add second cup of whipping cream SLOWLY so mix never stops boiling.
Continue cooking over medium flame until firm ball forms or 245 degrees F. (Approximately 55 minutes), monitoring constantly.
Remove from heat and add vanilla and pecans. Scoop individual portions on well-greased cookie sheet, or greased aluminum foil, with each portion including 2-4 pecans (depending on size of pecan). Each turtle should be the size of a small cookie. Let cool completely.
Chocolate dip: Melt chocolate in double broiler or candy melting pot. Dip each piece of candy in chocolate, drain briefly, and put on sheet to cool completely.
Ellen always wrapped her turtles in individual baggies, sealed with a small piece of curling ribbon. We suggest you do the same.