Today, my daughter and I hit the road again in search of a flea market we haven’t been to yet. We also went to a couple we have been to before and liked.
I found a Fire King saucer to go with my mug and bowl I received a few years ago. I found it in Fort Smith at a place called “Remember When”.
We then took off to Alma and went through two places there, “Angels Crossing” and “Sisters 2”.
As we walked through one of the flea markets, the musician in my daughter found a violin. She thought about jammin’ out, but didn’t want to blow anybody’s mind. LOL
On the way home we enjoyed a milk shake from Braum’s. She had chocolate and I had strawberry.
Very YUMMY! 🙂
INSPIRATIONAL THOUGHT FOR TODAY
Joy is not in things, it is in us. ~Charles Wagner
24 oz. frozen hashbrowns
1/4 green pepper, chopped
1/4 onion, chopped
1 can cream of mushroom soup
6 eggs, beaten
2 tablespoons butter
1 1/2 teaspoons Cavendar’s Greek Seasoning
2/3 cups shredded cheese
Salt and Pepper to taste
Heat oil in skillet and brown hashbrowns, peppers and onions, salt and pepper to taste.. Then add the butter after turning off the heat.
In a separate bowl, beat the eggs, add the cream of mushroom soup, Cavender’s Greek seasoning, and cheese. Mix well.
Spray a 9″x9″ baking pan with non-stick spray. Place hashbrowns mixture in pan, then pour egg/soup mixture on top. Bake in oven at 350°F for 35-40 minutes. Remove from oven and place additional shredded cheese on top. Place back into the oven until the cheese is melted.
Have a blessed Sunday!
God bless and keep you,