I am ready for school to be out for the summer. I always feel this way after spring break. I think I’ve told you this every year. I am all about being able to sleep in a little later. Also, I really miss my oldest daughter. I spent last weekend with her at KU for her sorority’s moms weekend. We had a fabulous time. I got to meet a lot of girls in her house as well as their moms. We ate too much, shopped a lot, and I even stayed out way past my bedtime one night. We had some all-around great “girl time.” It made me really excited for her to come home this summer. I’m trying not to think about the fact that she will be away for about 6 weeks working as a counselor at church camp.
Today’s recipe is a great brunch dish. A good friend of mine told me she always goes to our site for breakfast recipes because we have so many egg dishes. I laughed when I looked and saw we DO have a lot of breakfast casseroles. We are a brunch family!
Today I’m doing a guest post over at The Better Baker. You probably know Marsha from our Weekend Potluck link party. She has tons of wonderful dishes on her site that I know you’ll love if you’ve never been to visit her.
Head on over and visit Marsha at the Better Baker to get the recipe for Cheesy Breakfast Potato Bake.
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