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.
My journey of cooking, gardening, preserving and more
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.
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 …
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:
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!
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!
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?
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.

Directions
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!
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.