I’m about to get back on my torch and make more “raku” glass beads. They are one of my best sellers and the color range that comes from this rod of glass is awesome. So I went looking around the internets looking for information to share with all of you about this glass and found some from none other than Lori Greenberg, the former Glass Arts Editor over here at Craft Gossip. So check out what she says about it…and then check out what Dawn Scannel says over at Lampwork etc…I personally think it’s best when it has been frosted with etching solution, but that’s just me…and most of my customers that buy these little beauties. I do know this about “raku” glass, it’s got silver in it and that’s what helps to make the magic happen. Playing with Bullseye’s french vanilla and silver foil you can get some of the same colors coming out. So it appears a bit of sulphur and a bit of silver and ta da…magic. Who knew chemistry could be so much fun!
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How to Make Your Own Taco Seasoning (Better Than the Packet!)
If you’ve ever found yourself halfway through cooking taco mince only to realize you’re out of those little seasoning packets—welcome to the club. That’s exactly how I started making my own taco seasoning years ago, and honestly? I’ve never looked back.
I remember rummaging through the pantry one Tuesday night (always taco night at our place), holding up an empty sachet like it might magically refill itself. The kids were already setting the table, the mince was sizzling in the pan, and I had no plan B. So I grabbed my spices, crossed my fingers, and threw something together. And guess what? It was better than the packet.
These days, I keep a jar of this homemade taco mix ready to go. It’s full of real flavour, no weird fillers, and you can tweak it however you like. My daughter likes hers mild, my son wants “spicy but not too spicy,” and I just like knowing exactly what’s going in our dinner. Plus, it smells amazing while it cooks—kind of like you’ve got your life together, even if the laundry’s still sitting unfolded on the couch.
This recipe has become one of those little kitchen wins that makes life feel easier and just a bit more delicious. It’s quick to make, easy to store, and once you try it, I’m pretty sure you’ll never go back to the store-bought stuff either.
Ingredients (makes about 1/3 cup):
- 2 tbsp chili powder (mild or hot, your call)
- 1 tbsp ground cumin
- 1 tsp paprika (smoked or sweet)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ tsp cayenne pepper for extra heat
To Use:
Use 2 tablespoons per 500g (1 lb) of ground beef, chicken, lentils, or veggie mince. Add a splash of water while cooking to help it coat evenly.
Shellie’s Tips:
- Store in a small jar or repurposed spice tin. Add a label and it makes a cute DIY gift!
- You can double or triple the batch—perfect for meal prepping or busy weeknights.
- Want it low-sodium? Just skip the salt and season to taste while cooking.
Why Make It Yourself?
- No fillers, no anticaking agents—just spice cupboard staples.
- You control the flavour and spice level.
- Kids love it, and it’s easy enough for them to mix (great rainy-day pantry activity!).
Here are some more Taco recipes on our blog.
A Taco Bar Is the Perfect Stress-Free Party Food Solution [Party Ideas]