Maybe on my third blog…get it, third blog. Someday I will share my grandma Pearl’s hand-written almond roca recipe, but we aren’t that close yet. My memories from my maternal grandparents are filled with warm holidays with family around the table and pumpkin bread that had ridges from the coffee can that always made it extra special. And hence, Meats, Beets, and Bubbles was born. Just a funny sidebar, I have always loved to cook, but never ventured into cocktails until Covid, when I was fortunate to be gifted a shoebox full of airline liquor bottles. I will share my knowledge of yummy cooking, blending tasty cocktails, and using my garden harvests to elevate everything on your table. So, I am hoping this blog will inspire your inner self to try something new, just like I am with this blog. In reality, I am funny, outgoing, and bold and it shows in my cooking. Believe it or not, I have been accused of being shy. So, in order to get them off my back, I thought “why not”…. My shockingly tolerant husband and pushy friends keep suggesting I start a blog because I often post delicious food and sumptuous cocktails on my Facebook page – yes, I am that old that I still have a Facebook page. It brings me such happiness and joy to cook for others, although I cook for me too, which I believe is key. I am a phenomenal wife of 33 years and fabulous mom of 2 amazing girls. My name is Kristina, but my family and friends call me Kris, but never call me late for happy hour. This is the brand I have to learn more about what sous vide is click here. Click here to see how I reheated bone-in pork chops. The sous vide works great to reheat proteins. I have also made whiskey-soaked cherries which are perfect for your cocktails. I made cheesecakes in mason jars once and they were delicious. There are so many uses for the sous vide from defrosting leftovers or meat your forgot to take out of the freezer for dinner to dessert. I highly recommend getting one if you love to cook and play in the kitchen. It is an amazing tool to have in your kitchen and does not take up a lot of storage space. Think of your sous vide like a crockpot, set it and forget it. There are several ways to finish/sear your pork chops by using a cast iron skillet, grill or a torch. After your pork chops are done cooking it just takes a few minutes to finish the pork chops by searing them. Using the sous vide allows you to prep the rest of your meal while the pork chops are cooking.
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