Markets of Sunshine has been offering handmade gift sets for over two years. We began our humble business in the spring of 2011 and have grown by leaps and bounds. After, many months of market research we have determined that our gifts are mainly loved by women who enjoy handmade and something useful in the age group of forty to seventy. That's not to say that any woman younger could not enjoy our products as well, they do, but the majority of our customer's are more experienced and appreciate the value of handmade over commercial retail goods.
To show our appreciation to our loyal customers we are offering an exclusive pilot program called, wholesale buying club called our "Gift of the Month Club." You will be able to sign-up and receive a monthly package of handmade useful gifts for just $20 a month, including the shipping! So, you are getting approximately $60 worth of products for just $20!
The first six to sign-up will be honorary members of our Buyer's Club and receive exclusive freebies all year long from our vendors! Hurry! These spots will fill up fast!!!
Please, sign-up on our website, Markets of Sunshine to help support handmade gifts, made in the U.S.A. We thank you in advance for your continued patronage! Want to support our website and get a handmade gift every month for one low yearly subscription fee? Now, you can by joining our Buyers Club here!
Featured Artist of the Week!
Now, on to this week's featured artist, Cindy Williams of CJW Design Village. She is sharing a wonderful recipe with you this week.
8 cups water
5lbs Idaho potatoes
1/2 tablespoon chicken bouillon ( I also use liquid broth instead)
1/4 tablespoon white pepper (optional)
1/ 2 tablespoon salt
1/4 tablespoon black pepper
1 can cheddar cheese soup
1/2 lb margarine (2 sticks)
3/4 cups flour
1 cups half and half
Chives, bacon bits, or parsley for garnish. (options)
In a large kettle, bring the water to a boil. Peel potatoes and cut into 1/2 inch cubes. Add to water, along with chicken bouillon, white pepper, salt and black pepper. Cook about 12 minutes or until potatoes are about half cooked.
Add the cheddar cheese soup. Simmer for 10 minutes. In a saucepan, melt the margarine. Add the flour to form a roue. Cook 3 to 4 minutes, stirring constantly. Stir into potato mixture. Simmer an additional 3 to 4 minutes.
Add half and half. Heat just to serving temperature. DO NOT BOIL. Pour into serving bowls and garnish.
This is a recipe O'Charley's restaurant published in my local paper.