Shop Update

I am excited to share lots of shop updates with you today!

First up, I added a whole bunch of sketchbooks to the shop, from reusable moleskin covers to these fun cereal box sketchbooks. They are about 4.5 inches wide by 5.5 inches tall, with 50 sheets of paper in each spiral-bound book. They have been featured here!

Here’s a small sample of fun NEW moleskin covers with handmade sketchbooks included.

The smaller ones fit a 3.5-inch by 5.5inch notebook. The size in the middle is a custom 6-inch square.

By the way, NEW slipcover styles and sets coming soon, so stay tuned!

Then, I started making a couple new party purses over Spring Break (back in March!), which I finally finished and added to my shop.

These are very similar to the purse I’ve been carrying the past couple months – perfect size (7 inches tall by 9 inches wide) for going out!

I also started making prototype of two new purses over spring break, and finished them recently as well.

These purses are also 9 inches wide by 7 inches tall, but they have a 2-inch gusset, making them roomy for carrying more purse stuff.

What a relief to finally have all these new items in my shop!

I put a couple laptop bags on sale (20% off) recently. If you’re in need of a new bag, stop by for a looksy. Speaking of laptops, my Pink Lady laptop bag has been featured in a Summer Pink Treasury!

Next on my list was to finish a custom laptop sleeve ordered by a friend and fellow classmate. I love how it turned out so I can’t wait to deliver it.

Finally, I have decided to offer my products as PDF to Print patterns! I’ve received several requests and encouragement from several other people to offer patterns, so that is the next big step I will be working on.

Hope you are keeping busy with creative fun too!

A Productive Saturday

I love productive Saturdays. Of course, it helps me stay focused when it’s cloudy and rainy outside.

While Dave raked leaves, I painted a few extras sets of checkers for some new checkerboard sets in my shop. I sold a few sets last year during the holiday season, so I wanted to restock for my upcoming craft show and the gift-giving season.

I like to mix up the king side with crown stamps for some sets and leaf stamps for other sets, which go along with my Patchwork Trails brand.

Then I was feeling motivated to make a batch of pumpkin cookies, the melt-in-your-mouth kind!

EDIT: here is the recipe for the pumpkin cookies, if you’re interested:

1 cup butter, softened

1 cup granulated sugar

1/2 can pumpkin

1 egg

2 cups flour

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Vanilla baking chips (as many as you want)

Milk chocolate baking chips (I used minis)

1 container cream cheese frosting

1. Preheat oven to 375 degrees F. Grease baking sheets.

2. Beat butter and sugar until light and fluffy. Add pumpkin and eggs; beat until smooth.

3. Add flour, pumpkin pie spice, baking powder and baking soda. Beat until well blended.

4. Stir in baking chips.

5. Drop rounded spoonfuls onto greased cookie sheet 2 inches apart.

6. Bake for 12-16 minutes. Cool for one minute on cookie sheet, then remove to cooling racks.

7. Spread frosting on warm cookies.

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To keep all that domestic momentum going, we enjoyed chicken pot pie for dinner.

We started with a recipe from the Midwest Living magazine, December issue, which called for puff pastry sheets on the top but we also added a layer of pie crust to the bottom. It was divine!

EDIT: here’s the Pot Pie recipe, if you’re interested:

1 egg

1 tablespoon water

3 cups cooked, diced chicken or turkey

3 cups frozen mixed vegetables

2 tablespoons butter

1/2 cup flour

2 cups chicken broth

1/4 teaspoon ground black pepper

2 tablespoons herbs (parsley, thyme and/or oregano)

1/2 package of Pepperidge Farm Puff Pastry Sheet (1 sheet), thawed

1 pie crust

1. Preheat oven to 400 degrees F.

2. Whisk egg and water in small bowl.

3. Heat butter in saucepan over medium heat. Add flour and broth, stirring until mixture thickens. Add chicken and vegetables. Pour into pie crust.

4. Unfold pastry sheet and place over filling. Press pastry to rim to seal. Brush pastry with egg mixture and sprinkle with herbs.

5. Bake for 25 minutes or until pastry is golden brown.

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I’m off to my sewing room now to play. Hope you had a productive day too!