I started with some plastic bags that come from places like Walmart or Ace Hardware or any other store.
Turn the lettering to the inside (apparently the ink will run once it's heated) and fold a few times until you have several layers of plastic (you could lay bags on top of each other but my ironing surface becomes to unwieldy doing it that way). Put the plastic between two sheets of parchment or tracing or wax paper. Set your iron to a medium heat setting - too hot and all the plastic will curdle, too low and it won't fuse:
Then I ironed panels together to get this:
I added a little bit of a Lowe's bag at the top to even out the "fabric". Here's a different "fabric" I created that incorporated plastic onion bag parts and Goya garbanzo bean packaging:
Cut the "fabric" and sew it like any other fabric. Here are the results!!
I turned them into bike bags and tested one out yesterday on my bike (yes, we still have lots of snow!). They are plastic, so stuff won't get wet inside! Well, other than where the needle punctured the "fabric" but that will be minimal on a bike ride.
Here's how it attaches to the bike with velcro tabs on the back. (notice my ladybug bell?):
I intend to have more of these made in time for the summer farmer's market!
---------------------- Now for the FOOD! ---------------------
TWO wines for this meal - white wine goes into the food, red wine goes into the cook:
1 lb ground meat (I used venison, you could use beef)
1/2 cup long grain rice (like Basmati)
1 cup finely chopped flat leaf parsley
1/3 cup chopped mint
1/2 cup chopped dill
1/2 cup chopped cilantro
4 or 5 scallions chopped (use green parts only)
1 large egg lightly beaten
1 tsp salt
1/2 tsp pepper
Mix all of that together and form balls about the size of tennis balls or a little smaller:
Now the broth:
3 T olive oil
1 large onion, chopped
1 cup dry white wine
2 1/2 to 3 1/2 cups chicken or beef stock
3 to 4 tablespoons freshly squeezed lemon juice
In a deep sided pan (or your stock pot) saute the onion in the olive oil until translucent. Add the wine and simmer 1 minute. Add 2 cups of broth and salt to taste. Gently place the meatballs in the pan. The broth should cover the meatballs, if it doesn't add more broth until it does. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
Add the lemon juice and cook for 10 minutes more, or until the meatballs are cooked through.
Ladle into shallow bowls and maybe have some good bread to sop up the juices. YUM!