Author: Lesley at Lola Rugula

Fermented Dill Pickle Spears by the Jar

Fermented Dill Pickle Spears by the Jar

These easy, crispy fermented dill pickles are easy to make in small batches in a quart jar and they’re ready in just a matter of days.

Pickled Whole Shishito Pepper Canning Recipe

Pickled Whole Shishito Pepper Canning Recipe

In the last few years, shishito peppers have easily become one of my favorite peppers to grow in my garden. They are compact pepper plants as far as pepper plants go but despite their small garden footprint, they are very prolific. I typically grow 2-3 

How to Make Homemade Sea Glass in a Rock Tumbler

How to Make Homemade Sea Glass in a Rock Tumbler

Before you tell me this technically isn’t sea glass because it’s not made in the sea, yes I realize this. 🙂 I have a dual 3 lb. rock tumbler that I enjoy making beautiful, shiny rocks and quartz with that I use for different projects and displays. When I researched how to tumble glass in a rock tumbler, I read time and time again that you won’t get good results using basic wine bottles. I’m here to tell you that either I had 3 extraordinary wine bottles or all of that information is false. I wish I’d have documented this entire process better than I did but because of the information I’d found online, I didn’t have high hopes for success.

I actually started with some very large pieces of broken wine bottles, believing that most of these would practically disintegrate in the tumbler. Here’s a shot of my original glass breakage.

To start, I took 3 different colored wine bottles, put them in a paper bag, covered them with a towel, placed it all in a large plastic tray, and then smashed them with a tack hammer; the results are what you see above. To be honest, I also wore a pair of safety goggles and a bandana around my nose and mouth, just to be safe. You definitely don’t want to breathe in broken glass dust.

In a 3 lb. tumbler, I started tumbling about 1 and 1/2 cups of a mixture of colors of some of the larger pieces above, adding about 1 1/4 cup of ceramic pellets to cushion their tumbling, 3 tablespoons of grit one tumbling media. and water to just about 3/4 of the way to the top of the glass and pellets. In short, I filled my tumbler pretty full; apparently too full as there weren’t a lot of results by week 3.

I need to note here that I don’t run my rock tumbler 24/7, I only run it when I’m home, which equates to about 50 hours a week, as opposed to the 168 hours you get if you’re running them continuously.

I checked them at week 1 and week 2 and wasn’t seeing any significant breakage. At week 3, when I still didn’t see any significant breakage or rounded edges, I then went through the tedious process of picking out all of the pieces of glass, taking them back outside, and breaking them into smaller pieces.

At this time, I also removed about 1/4 cup of the ceramic pellets realizing that the glass actually wasn’t tumbling around enough for the results I needed.

From here, the tumbling container was still full but had more room for everything to tumble better. I let this final batch go 6 more weeks (again, note my tumbling hours) and this weekend I was met with great success.

This is a mix of skinny glass and thicker neck and bottom-of-the-bottle glass from 3 different average wine bottles. There are a few favorite pieces in this batch of mine, including the long skinny green glass pieces shown to the side of the dish, and also the white piece at the front that has an interior crack in it; I think these would all make beautiful pieces of jewelry. (I’m speaking to my jewelry-making sister here; I don’t possess this talent myself. )

I’m very happy with the final results and hope that my struggles but the final success in recreating sea glass here are helpful to you. Please leave me a note in the comments if I missed anything important. Here’s a recap of my steps:

  • Select a wine bottle and soak in soapy water to remove the labels
  • To break the glass, place the bottle in a paper bag, cover with a towel, don safety glasses and a mask to cover your nose and mouth, and then use a hammer to break the bottle. It’s easiest to break them at the curve of the neck first and then the breaking gets easier from there.
  • Break the glass into approximately the size pieces that you desire – they’ll wear down a little but not overly much as long as your tumbler is full.
  • Using a pair of needle-nose pliers, select the pieces of glass you want to tumble and place them in your tumbling container.
  • When about 2/3 full of glass, add some ceramic pellets to help cushion their tumble.
  • Add 3 tablespoons Step 1 course grit tumbling grit.
  • Fill the tumbler with water, stopping just before the water level reaches the level of glass and pellets.
  • Your tumbler should be pretty full by now but with room still to tumble everything.
  • Keep in mind the weight restrictions of your tumbler. Glass is light compared to rocks but you want to be sure your tumbler isn’t overweight for any reason or you’ll cause undue stress on your tumbler.
  • Tumble for at least 3 days and then carefully check the results – glass may still have sharp edges this early on.
  • Continue to tumble, checking every few days or weeks, depending on how long you run your tumbler each day.
  • Understand that the fuller your tumbler is, the less likely the glass will break up more but it also may take longer for it to smooth down to your satisfaction and the less full your tumbler is will cause the glass to tumble harder, which can result in more broken down pieces. This is a work in progress so you need to check on the progress somewhat regularly, at least until you know how long the process may ultimately take.

Can you make fake sea glass from wine bottles? I did and it’s beautiful!

Now, I’ve also read that if you want to return the frosted glass to it’s original, shiny glory, you can. I’ve not tried this yet but will keep you posted if I do. For now, I’m just happy I was able to create these beautiful little gems and hope you’ll try it yourself. Don’t believe everything you read on the internet. 🙂

Thanks for stopping by and have a wonderful day!

Cream Cheese Muffins with Lemon and Blueberries

Cream Cheese Muffins with Lemon and Blueberries

These muffins are made with fresh blueberries, lemon and cream cheese with a sprinkle of sugar on top that crusts up when you bake them. Yum!

How to Transform a Chest of Drawers  with Paint

How to Transform a Chest of Drawers with Paint

This is how to easily repaint and makeover an inexpensive chest of drawers using stain blocking primer and a deep dark color. Amazing, isn’t it?

Coconut Curry Soup with Shrimp and Scallops

Coconut Curry Soup with Shrimp and Scallops

This delicious soup has layers and layers of flavor with a little bit of sweet and a little bit of heat. Packed with shrimp and scallops, this is a perfect pescatarian soup. It’s salty, sweet, hot, smooth, creamy, luscious, and yet filling, thanks to the seafood protein that’s added in the final few minutes (okay, plus all the veggies I packed in).

I always have a tendency to overpack my soups to the point of overflowing but they’re such a great way to showcase veggies so why not load up when you can? In this rendition of my soup, I added sweet bell pepper, asparagus, and broccolini but it’s really lovely with a variety of vegetables so be sure to substitute your own favorites.

Coconut Curry Soup with Shrimp, Scallops, and Vegetables Recipe

Coconut Curry Soup with Shrimp, Scallops, and Vegetables Recipe

  • 2 Tablespoons canola oil (I use non-GMO canola oil but you can also substitute coconut oil, grapeseed oil, or peanut oil)
  • 1/2 sweet red bell pepper, thinly sliced (use orange or yellow pepper for a substitute)
  • 12 asparagus spears, bottoms peeled or removed, cut into 1 1/2 inch pieces
  • 3 broccolini stems, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1-inch chunk of fresh ginger, minced
  • 6 cups vegetable stock
  • 1 Tablespoons green curry paste
  • 1 14oz. can unsweetened coconut milk
  • 2 Tablespoons soy sauce
  • 3 teaspoons fish sauce (I like Red Boat brand)
  • 1 Tablespoon brown sugar (not packed)
  • 1 lb. large shrimp, shelled and deveined
  • 12 oz, sea scallops, cut in half (be sure to remove the small muscle from the sides and discard)
  • Juice of 1-2 limes, about 1 tablespoon
  • 4 scallions, thinly sliced
  • 6-8 fresh basil leaves, thinly sliced

Directions

  • In a large stockpot over medium heat, heat the oil for about 2 minutes.
  • Add bell pepper, asparagus, and broccolini and stir well.
  • Saute for 5 minutes, stirring occasionally.
  • Stir in garlic and ginger and cook 2 minutes more, stirring occasionally.
  • Add stock, curry paste, coconut milk, soy sauce, fish sauce, and brown sugar and stir well.
  • Bring to a simmer and then let simmer for about 5 minutes, to really let the flavors come together.
  • Stir in shrimp and scallops and cook for 5 minutes more.
  • Remove from heat.
  • Stir in fresh lime juice, sliced scallions, basil and serve.

There are so many substitutions and/or additions you can make with this soup so please, please, don’t be afraid to play around with it. As I’ve already mentioned, feel free to mix up the veggies to suit your taste. If you’re not concerned about keeping this a pescatarian dish, chicken stock can be substituted for the veggie stock. I love the fresh taste of green curry paste in this but it’s also divine with red curry paste. If you only have bay scallops, you can certainly use them here. Sea scallops add a meatier feel to this but who doesn’t love bay scallops? They’re just as delicious, just a little lighter taste.

If you want to make this a shellfish-free soup, add some meaty cod, bass, or other white fish to it; just be sure to cut it into chunks before stirring it in at the end. I love fresh basil with this but another delicious option is cilantro, so you can even mix up the herbs here.

If you love your food spicy, don’t be afraid to add in a little more curry paste, just be sure to do it in small increments so you don’t end up with an inferno. I do have to say that the lime juice at the end really brightens this up and brings it all together. Can you do without it? Sure..but don’t unless you have to.

So there you go…a delicious seafood coconut curry soup with vegetables. Delicious, right? Okay, so it may be more like a coconut curry stew when you’re done but trust me when I tell you that you’ll love it anyway.

Enjoy!

Goat Cheese Balls with Pecans and Dried Cherries

Goat Cheese Balls with Pecans and Dried Cherries

Another easy appetizer recipe. Goat cheese & cream cheese balls mixed with dried cherries & pecans are simple but elegant and delicious. Great on crackers or bread.