button fairy
Nenufar Blanco creates the most lovely button fairies and got the whole button fairy party started.  I found that she had an Etsy shop and was selling little button fairy brooches and HAD to have one.  She arrived in all her loveliness and I am thrilled.  She is a cutie, no?
I had previously given a sneak peek of the back of this postcard for Barbara.  She has received it so I can now show you the front. 
barbara’s postcard
See what I meant about the fabric dictating the design?  I loved the mix of the candy cane fabrics and thought it made a very cute postcard.  I found all 3 of the fabrics along with another one with a Christmas tree print the same day at Goodwill for 99 cents. 

Photo courtesy of Not Quite Vintage

Today, I will be working on this for the family I spend Christmas with each year and the lady that hosts the Christmas Day brunch I attend.  I try to have a little something for all of them.  I have the felt cut, the jumbo paperclips bought and now the sewing will commence.   You can get the tutorial here
Before I sign off, here is the recipe I created last night.  It is sooooooo good.
Pumpkin Cranberry Bread
Submitted by: Linda White Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Yields: 14 servings

“Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!”
2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin
1/2 cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9×5 inch loaf pans (or 4 mini loaf pans).
2. In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
3. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
4. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 12/20/2007
As it my style, I dive in before assessing the status of all the ingredients.  I found that I only had about 1/8th of a cup of oil (I mean you NEVER run out of oil!).  I had some EVOO and thought, “oh well”!  It was great and you cannot taste the EVOO flavor.  I was torn between adding that and adding applesauce  as a substitution.  Glad I went for the oil as it is moist and lovely as pumpkin bread should be.
The weekend before Christmas is about here.  Enjoy!  Hope your list is either done or thisclose to done!

Sorry for the wrapping of the post, wordpress codes are not working today.