Scraps and Snippets ~ My First Craft Tutorial ~ Super Green Reusable Totes

I told y'all that I made some Christmas gifts for gifts this year. I posted pictures of the ones that & did and, finally, I'll post my tutorial. Ha. Ha. I use the term tutorial lightly and with trepidation.

Here's the scoop in a nutshell. I love reusable totes but not that most are:

a) a cheapo fabric type composite that falls apart on washing or 

b) that they are nice heavy plastic but lined with a fuzzy fabric liner. When you put produce in them they get nasty.

So. I had some clothes I needed to get rid of and fabric scraps to use up and decided to be really green and make my own tote. And since I liked it so much. And since it could be washed like crazy, I decided to make some for others.

I took a 5 X 7 photo frame and coordinating fabrics I liked (or clothing to be recycled). I cut out eight 5 X 7 rectangles for each bag using the photo frame as a guide. Don't worry about perfect cutting. Good enough is good enough. This is rustic.

Next...I took two of the rectangles and put my favorite fabric on top, then the less loved fabric in back and put the two backs together, the two fronts facing out, back to back. I sewed all four pieces together with one seam on the short ends. Then I opened it up, flattened out the seam and zigzagged both sides (separately) of the seam to the long piece. (If you want to trim the pieces before zigzagging you can, but they'll fray when washed and you can clean up the fray then if you'd rather.) And since the seams will all be on the outside...which adds to the beauty of it...as in it won't be perfect. I didn't have to try to make it perfect. It's rustic. Yay.

I did that for another four pieces of fabric. Then. I took the two long pieces of sewn together fabric, picked one for for the top,  put the two long pieces back to back (smooth side together) and sewed those together the long way so I ended up with one large rectangle made out of four rectangular sections. Seams all on the outside.  Then I zigzagged the long seam down (both sides) on the front of my piece.

I repeated this with the back. I picked my front or back preference and whether I wanted the bag to be "landscape" or "portrait". I cut sides and the handle out of the fabric chunks, jean legs, or shirt sleeves. I found that 35 to 44 inches was what worked

best. I like a longer handle. ( I cut a chunk of fabric about 4 inches wide across the store folded fabric piece). I made some with a jean leg or two sleeves. I added seams if I had to piece one together and zig zagged the raw ends down as needed.

The sides are sewn onto the front and back panels, raw seams out like the panels. Zig zagging as the panels are except I zig zagged the seam together rather than flat. I sewed the handle/side pieces differently on each bag. I tied one together at the top of the bag. I sewed a few into a big loop and left a seam at different locations on the handle. Others I started at one bottom corner of the bag and ended at the other, overlapping and sewing it.

For fun I sewed pockets of contrast fabric bits onto the bags. I even sewed a cell phone pocket into the base of the handle when I overlapped the handle fabric.

I also made aprons. Using six rectangles. And I used ribbon for the tie. I used about a yard or so. (My tall, thin friend got a six vertical (portrait) panel apron. For my tiny friends I used four horizontal panels (landscape).)

After you sew them up, toss them into the washer and dryer. They will fray. You can trim the seams and gift them. I have enjoyed seeing them show up and seeing them being used various ways by the recipients.

I did use an 8 X 10 frame for one and it was huge. A great overnight bag size. The 5 X 7 carries a lot of stuff. A big reusable tote. A 4 X 6 would be a decent purse size. I chose the landscape over portrait orientation for all of these but if you want pursier you might want to consider landscape.

Scraps and Snippets ~ What My Tastebuds Told Me....

April 1st brings my one year Vegan anniversary.

How about an update? For starters, will I stick with a Whole Food Plant Based Vegan diet?

Well, here's the rambling answer. I did shed 20 pounds within two months of getting rid of dairy and I've kept it off without dieting or depriving myself. Rob's gnarly Rheumatoid arthritis affected knuckles are now normal looking. I feel better and have more energy.

Throughout this year I was an imperfect Vegan.

Though I've stuck pretty close to the goal of eating animal product free I've had moments where I've succumbed to dairy. And one where I gave into meat in the past year. Rob has done so more, but that's his story, not mine.

The meat was something I never thought I'd go for and it shocked me...I ordered and ate a sausage mcmuffin...last July. On our trip. I had a moment of hungry insanity and that was what I picked. UGH. Not even tempted anymore...not even in a moment of insane hunger. But that little slip taught me that I didn't want to slide those fast food grease bombs down my gullet anymore. Wasn't worth it.

The dairy moments have been infrequent but they've happened. A few times at a party I'd eat a slice of dessert so as to not hurt someone's feelings. (And, really, if something's going to get me, it's going to be dessert.) Last night I went down big time. We went to an event for Rob's job that was a dessert mecca. I fixed a plate knowing full well it was loaded with dairy. And boy oh boy, I regret it. My tastebuds have changed. As I was tasting some of the desserts I was calculating how much sugar, dairy fat, non-organic dairy and GMO products went into each creation. Flashbacks from documentaries and articles I've read filled my thoughts. Not pretty thoughts at all.

What's more, I really tasted the items. Honestly, they were good. But. Really, truly, the things that we are producing in our kitchen are as good if not better than what we ate. (They are better, they taste good and they are full of grain, fiber, decreased processed sugar, less fat and as organic or local as possible, I feel good about that.) 

I left behind a plate littered with dessicated dessert parts and a renewed appreciation for the changes we've made in our diet. I also left with a headache, a gurgly stomach and sinus pain. Chances are I'll pay for a few days while my body processes the feast.

So. Will I remain Vegan? I'd rather eat clean and feel better. I'd rather eat organic. I'd rather eat dairy free. So. Yes. I will continue with this new way of life. Because, it's just that, a new way of life.

Scribbles and Scrambles ~ Law Lessons #2

Our law enforcement adventure last night provided a few more police procedure details.

For example, there is a portion of our police force that focuses on getting to the bottom of issues and correcting choices that make for frequent problems and complaints.

I like this. Where an issue keeps cropping up, they will scan the situation, analyze the underlying issues, respond and reassess.

For example. Neighborhoods in transition where established people may feel insecure with lots of newbies out and about, and teens not liking the crabby neighbors...the police reps might involve that neighborhood in a opportunity to get to know each other through neighborhood watch or group clean-up.

Sometimes they will work hard to make poor decisions not so much fun.

My favorite line of the night happened in reference to a problem that required officers on bicycles...officers who can go where cars can't and have speed and efficiency advantages...who were put on patrol in a local park where "swimming in the dog-gone fountain" is a problem.

Ha. Ha. We are a small town at heart. We've got some issues, stinky ones, but, the dog-gone fountain swimmers are up there. : )

Scraps and Snippets ~ Banana Ice Cream...

One of the recipes in Minnesota taught me a sweet skill. The recipe itself ended up being one of the least favorites. But that was because of the flavor pairings. But our minds went crazy trying to pair the parfait idea with this delicious soft serve consistency ice cream. There will be parfaits in our kitchen, as soon as we can stop ourselves from making and immediately eating the...Banana ice cream.

Now onto the sweet skill. You need a food processor. The girl who posted the original deets said she'd tried a Vitamix to less than stellar results.

Here's the recipe.

You take as many "happy" bananas as you want. Make sure they are "just right bananas," not the black and slimy banana bread bananas. Peel them. Chop the bananas up into bite sized chunks. Put them in a freezer bag. Put them in your freezer and freeze for a minimum of an hour. 

Dump as many bananas as you have people to serve (approximate size of a banana because they will be in chunks  so estimate or you could put each banana into a separate container if you are picky about stuff like that) into the food processor. Example: Use two or three for a two or three person serving. One banana per person...but stick to two or three in each batch. Run the food processor on high. 

You will think there is no way an ice cream substance is going to happen. No way. They break into tiny grainy looking bits and look less and less like creamy goodness. But magic is coming. Stop and scrape it now and again so all the pieces get fluffed. You will have a creamy, deliciousness in three or four minutes.

In our experiments at home, & and I have made banana ice cream with a blob of peanut butter and a splash of non-dairy milk (about a TBSP of each) and the  cinnamon banana version with a few sprinkles of Vietnamese Cinnamon 1/4 to 1/2 teaspoon per banana. (BTW, there is a difference in cinnamons. Veitnamese is delicious and sweet. Highly recommended.) The results are yummy, slightly softer in consistency, but delicious. And the additions soften the banana taste. Uhh. Chocolate chips tossed in....yum. However, the banana taste is pleasant and not overwhelming because you are using the not overripe bananas.

Try it but be warned, it's addictive.

Scraps and Snippets ~ Cinnamon Apple Cake/Bread...

The Minnesota trip included this amazing breakfast bread.

Which I promptly tweaked upon arriving home.

My version of the Cinnamon Swirl Bread morphed into Cinnamon Apple Swirl Bread and Cake.

Bread/Cake

2 cups vanilla almond milk (or non-dairy milk of choice).

1 TBSP and 1 teaspoon apple cider vinegar

1 1/3 cups sugar

1/4 cup Earth Balance (next time I will try coconut oil)

1/4 cup applesauce

2 TBSP ground flax

6 TBSP water

2 teaspoons vanilla

4 cups of or a blend of whole wheat pastry flour, unbleached all purpose and/or unbleached white whole wheat flour.

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Filling: (I'm increasing/changing this up this next time so am giving you the changes I will make.)

1/2 cup sugar or maple syrup

4 TBSP ground cinnamon

1 teaspoon ginger

2-3 finely diced apples or 1/2 cup apple sauce or maple syrup

1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees F. Grease a 9x5" loaf pan and an 8 x 8" cake pan. Combine the milk and vinegar and set aside to curdle. Mix the flax and water together and allow to gel. In meantime mix flour, salt, soda, baking powder together. In a separate bowl cream sugar with the Earth Balance or coconut oil, add applesauce, vanilla, flax eggs and milk. Mix well. Stir in the flour mixture and stir until incorporated.

Mix the filling ingredients together in a separate bowl.

Distribute 1/3 the batter into prepared pans. (2/3 of that in cake pan, 1/3 in loaf pan). Spoon 1/3 of the filling over the batter. Repeat this step twice. Bake 40-50 minutes, until a toothpick inserted near the center comes out clean. You can remove the loaf from the loaf pan to a wire rack after cooling for 15 minutes or so in pan.

Scribbles and Scrambles ~ Minnesota Food Fun...

 Last week & and I went to Minneapolis to hang out with our fake family. 

Michelle is my personal Martha Stewartish nemesis. I compete with her on a food level. She stinking beats me every time. I should give up and just go to her place, but no, she keeps inviting herself to Iowa. :  ). Michelle is also the one who cracks the fiction writing whip and insists that I feed her Fabio scenes. (Yes. I know, you have two coming. Art takes time!) 

She also likes to try out creative foodistry. She went all Vegan while we were there and had the ingredients for lots of tasty recipes that we then returned home with. We also tried a couple of restaurants. The first was a raw food restaurant*. I think this was a first for them. We've gotten a taste of raw and really, really admire the tricks of the trade. 

 Ecopolitan is a delicious raw food experience.

The wait was a little challenging... but if you go to a raw restaurant and plan on a speedy delivery I'm thinking that's an unrealistic expectation.

We each got half-sized meals. The three girls got hummus pizza...yum. yum. The mature, but-not-quite-overripe  girls got raw tostadas...yum. yum. yum.

And we ordered a cashew cheeze cheeze log or some such thing for an appetizer. We each shelled out 12 or so for a light lunch. Not bad. Especially considering the taste and the quality of the ingredients. 

Bottom line. If you haven't tried a raw restaurant you really should give it a go. At least once. And if you happen to be in the Twin Cities, Ecopolitan is a good one.

* Raw food. Simple explanation. Heat processing is not part of raw food preparation. No stove. No oven, no flames, no fry daddies.  Instead, the whole food items (like nuts, grains, beans, veggies and fruits) are put together in creative ways. Breads are really large, crackers that are dehydrated.  A dessert may have a crust made out of nuts and dates versus pastry. The food may be warm, just warm (and will never have been heated over 119 degrees (I believe that's the maximum) or served chilled. The reason? Heat kills the enzymes in food and the enzymes are the life and nutrition within the food. Just like boiling a veggie to mush kills the texture and flavor, heating kills the enzymes in fruit or veggies. 

A lot of items, like grains, beans and nuts are soaked to soften them and make them easier to eat. 

Serials and Scenario's Donna Klein's Supermarket Vegan ~ Reviewed

Supermarket Vegan:225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World [Paperback]
Donna Klein
Paperback: 176 pages
Publisher: Perigee Trade; Original edition (January 5, 2010)
Language: English
ISBN-10: 0399535616


Description:


An all-new collection of delicious, simple vegan dishes using easy- to-find, readily available ingredients-going vegan has never been easier.


The author of The Mediterranean Vegan Kitchen shows readers how to use readily-available ingredients to create healthy, delicious, simple, low-cost, and elegant family vegan meals, including:


More than 225 meat-free, egg-free, dairy-free recipes for appetizers, soups, salads, main courses, side dishes, beverages and desserts


No expensive and suspect meat, egg, or dairy "substitutes"

My Thoughts:

What you see is what you get in this cookbook. There isn’t a breakdown of why to go vegan or what vegan looks like. Instead the book gets right to the recipes. And the ingredients in the recipes should be in most grocery stores.

I think this Is going to be a great resource for someone who knows the whys of going vegan but doesn’t know where to start.

If you are looking for recipes to use your miso or make your own seitan you won’t find them here. But if you want to eat Vegan and love salads and veggies and don’t have a pantry full of unfamiliar ingredients you'll find some great recipes here. Also, if you have been a processed food Vegan who leans towards Oreos, Fritos, Soda but want to get more into veggies and make your own meals this would be a good transitioning cookbook. There is reliance on processed foods, but not as much as I expected. Most recipes use fresh produce as well. Of note, there are very few dessert recipes. Don't expect to find vegan cupcakes, cookies and oodles of treats. But the book doesn't promise that either.

I did find several recipes that sounded good. I did not make them as I borrowed the cookbook from my library and time was limited. However, I found several recipes I want to make so I'll be purchasing or borrowing this one again. Recipes like Maple Coleslaw, Hot and Sour Slaw, Tahini Brown Rice with Artichokes and Chickpeas, Salad Bar Vegetable Lo Mein, One Pot Pasta with Spinach, Mushrooms and Sun-Dried Tomatoes, Cellophane Noodles with Scallions and Chow Sauce, Japanese-Style Soba Noodle and Red Cabbage Salad with Pumpkin Seeds and Tuscan-Style Chickpea and Spinach Salad with Artichokes and Sun-Dried Tomatoes are a few of the ones that grabbed the attention of my tastebuds.