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Who doesn't love this?
It's from Tiny Patchworks (ISBN4-529-03898-X) and it's chock-full of wonderful things. I've been drooling over this book since last fall. Just pulled this up to gaze at it. Would you just look at those tiny stitches along the rim of the cup!
This book (ISBN 4-89396-838-6) was a more recent purchase and also has some fantastic ideas. I'm quite smitten with these bags.
And check out this pen case from ZAKKA (ISBN4-579-10967-8)
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I heart felt flowers!
Happy faces!
Pretty dress-ups.
. 
Sweet sachets.
Love.
Fabric flowers.
This crazy cute kitty cat (from tar-tan).
This handy and cheerful sewing companion.
(I could use a little hat like that).
. . . .
Update: All of these lovely things were made by other hands. Found treasures online, various makers, regions and websites--which are no longer linked.
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I LOVE this updated version of a family favorite and perfect winter fare. This recipe makes 4 pies as shown, but you could easily double the recipe. I baked ours in soup-size oven bowls.
Chicken Pot Pies
2 skinned, boneless chicken breasts, cut into bite-size pieces
3 T. olive oil
1/2 onion, diced
2 carrots, peeled & diced
1 celery stalk, diced
1/2 cup frozen peas
1/4 c. flour
2 cups milk
1 T. dry chicken stock seasoning
1 puff pastry sheet; thawed (Pepperidge Farm), cut in 4 squares
In a large, deep skillet or Dutch oven: brown chicken pieces in olive oil. Add diced vegetables and cook over medium heat about 10 minutes. Sprinkle in the flour; stir and cook another minute. Add milk gradually and continue stirring to keep the gravy smooth. Add the frozen peas and chicken stock seasoning. Add more milk (or water) if the mixture become too thick; you want to keep it on the soupy side as it will thicken a bit more as it bakes. Simmer a few minutes longer, remove from heat. Spoon mixture into oven-proof bowls, ramekins, or other small baking dish. Top each pie with a square of puff pastry; gently tuck in the corners to cover filling and cut a small vent in the top. (Don't roll it out or fuss too much with the pastry; it won't puff if you do.) Bake pies on a foil-lined pan for 15-20 minutes at 375-400 degrees, until pastry is lightly-browned and filling is bubbly.
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