Author: unbiddengrace

Relaxing (with sharp shards of glass)

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In the Chinese tradition of Feng Shui, sharp objects can create an aggressive form of bad energy (chi). But personally, I find making stained glass really relaxing.

Recently I enjoyed using a stained glass kit I found on Etsy from this shop. (I’d recommend it for purchase, but it’s currently off the storefront.)

For the record, I do know how to cut my own pieces of glass — and I even have a grinder to polish them, but for this project I really wanted to guarantee I’d have it done before Christmas.

Using a kit with pre-cut glass pieces meant I could be certain I wouldn’t run out of time, stamina, or motivation. Plus, by buying the kit, I’m supporting an artist/entrepreneur… so it’s a no-lose situation!

The pieces as they arrived in my kit.
Tacked together.
Prior to patina application.
Done!

I realized after the fact that I had my soldering iron set too hot. Whoops. Because of this I had a bit more struggle with the bead than usual, but he still turned out just fine in the end.

If you’re local and want to learn stained glass, I highly recommend a class with Spectrums by Suzi.

I hope he enjoys his life with my cutie pie nephew! 🦕

Zuppa Toscana (to Get Ya Through)

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  • 1 pound Sausage (chicken or turkey are my preferred)
  • 1 package of Beef Bacon
  • 8 Garlic cloves, finely chopped
  • 1 Yellow Onion, diced
  • 3 stalks Celery, chopped
  • 3 Carrots, diced
  • 5 tablespoons Salted Butter
  • 64 oz of Chicken Broth (2 packages)
  • 6 cups water
  • 1/2 bag of chopped Kale
  • 2 cans of Cannellini Beans, drained
  • One bag of Small Gold Potatoes, chopped into quarters (or 3 baking Russet Potatoes, diced)
  • 1 pint (small container) Heavy Whipping Cream
  • 1/4 cup Flour
  • 1 package Gnocchi
  • Salt, Pepper
  • Red pepper, Oregano, Thyme
  • Parmesan, grated

Heat the oven to 400 and bake the beef bacon on a pan for 10 minutes— it’s much less messy than doing it in a pan! Meanwhile, in your large stockpot, cook the sausage, then set aside. In the same pot, add 5 tablespoons of butter and then sauté the onions, celery, carrots, and garlic. After vegetables are soft, add 1/4 cup flour and stir. Cook for about 1-2 mins on medium low. Add the sausage, cooked and chopped up bacon, diced potatoes, drained beans, kale, cups of water, and chicken broth. Bring to a simmer. When the potatoes are almost cooked through, add the gnocchi and cook 10 more minutes. Season with salt, pepper, red pepper, oregano and thyme to taste. 5 minutes before ready to serve, slowly add in the heavy cream. Top your bowl of soup with grated parmesan. Serve with toasted sourdough w/ butter.

This is peak comfort food for fall or winter.

Enjoy!