WOW!! I made this dish for dinner last night. I reviewed it several times over the last month, and wanted to be sure to have all the ingredients on hand. My effort was well worth it. The Sauerkraut had the Caraway seeds already in, so I did not add anymore. (I am originally from Europe, and most of our Sauerkraut also include Coriander seeds, ~ adding yet another flavor) I have to say, this pork shoulder and Sauerkraut dinner was SUPERB! I served steamed Yukon gold potatoes alongside, which made it a more complete dinner. You have become my go-to-Chef at this point! I love the way you present everything and explain every step. I also have been accumulating all the great gadgets from Pampered Chef that you use and recommend. Simple tools that really make the cooking and measuring process easier. THANK YOU VERY MUCH!!!!
With help from Louise and her detailed posted information, I made a few modifications for my wife who suffers from GERD. Used 1.25 pound piece of pork tenderloin (because I already had it in the fridge), no onions and no pepper. Deglazed with white grape juice because we like the subtle "wine" like flavor it imparts (I can't drink - liver transplant). Pressure cooked for 20 minutes and natural released for 30 minutes. This new Ninja Foodi OL701 makes pressure cooking easier than ever. Pork was beautifully shreded and packed with flavor. Thank you again Louise for the time and effort you put into the recipes and for your dedication to your business.
@@TheSaltedPepper As a side question: How would you prepare this recipe in the NF OL710? Same method: sauté and pressure? Or would sauté and steam&crisp be another way? How would you prepare it in the OL710? THANKS as always!
@@TheSaltedPepper Thank you. This recipe is truly now a favorite around here. Did it originally in the OP302 but I now own the OL701, so that was why I asked. Regards.
just love your recipes Louise! I've tried at least four of them and had guests over for them, they raved about them and I am in love with the Ninja Foodi, thanks for these awesome videos!!!!
Another fantastic recipe, we weren't a sauerkraut eating family growing up, but this looks like something I might try! As always I enjoy your videos and wish you had one everyday! Take care!
Lori, did you and I grow up in the same house in Western PA? I just tuned in for this, and saw your thumbnail from a month ago for Swiss Steak I just need cabbage rolls and you have taken me back to all my childhood favorites. Thank you!!!!
I actually made this before I found your recipe. Im recently (widower) lost my wife. Well I’m learning how to cook and really enjoying it. Thanks for your help, I’ll be trying all of your recipes . T-Ham
Hi Louise, Happy New Year! I enjoyed watching you and Jeff for hours New Year’s Day. It was fun. I made this recipe and it was so delicious. This next time I want to make it using spareribs. I couldn’t find a cooking time for those in your description. Can it be done? I hope so. Thanks a lot. Suzie
Sure it can be done. The timing depends on if you want them falling off the bone or the meat to pull off when you bite into them. I would probably PC about 20 minutes for spareribs. Baby Back ribs would be about 15-18 minutes
This is a tradition in my family to make for New Year's Day...Pork, sauerkraut and mashed potatoes. I got the new foodie smart lid with the temp probe and I was wondering what temp should I set it for a how long for the delayed release. Thanks for all that you do! I love how VERY DETAILED allllll your videos are! HAPPY HOLIDAYS!
Oh, gotta try this one... I remember my Mom making Pork Ribs and Sauerkraut in an old Pressure Cooker.. One time I remember the pressure cooker some how popped it's lid and there was Sauerkraut all over the ceiling and cupboards... lol We had the smell of that for days after... It was horrible. Thanks Salted Pepper... you stirred up a 60 year old memory
@@TheSaltedPepper My mom had so many great dishes.. she didn't leave ways to prepare.. One was this.. and the other was the best oven ribs I've ever ever eaten.. She was raised in Kansas City Missouri.. so probably influenced from there..
Hello Louise, I made this today in the hopes of replicating my friends’ mother’s pork and sauerkraut recipe that I had 40 years ago and have never forgotten. It was not quite the same but really delicious. I decided to use the 1/2 tsp of caraway seeds because it was one of the dominant things in the recipe that I was trying to replicate. Unfortunately I forgot to add any. I reread the recipe to see if I just missed it or not. So, not sure if you meant to leave out the caraway seeds but they are not listed. Nonetheless, it is delicious and I will make it again and add the caraway and see if I like it that way too. Thanks again for your wonderful videos. You make cooking so fun and delicious. Suzie
I fixed the recipe to include the caraway seeds an hour or so after posting it. You should see the changes, but if you don't, refresh your browser. Thank you so much!
Ok, seriously, I would do illegal things to get to that plate of pork & kraut! 🤣 Just ordered all the ingredients & will be making this tomorrow! Thank you so much for sharing!
I know what’s on the menu for this week!! Yummy!! Would you adjust the cooking time at all for a bone in pork shoulder/butt? Nevermind! Found the answer on your webpage! Thank you!!
That would depend on the thickness of the chops and if they are bone-in or boneless. If you want them falling apart, make sure they are submerged under liquid and I think 10-15 minutes of PC time would be fine to infuse the flavors and cook the pork to the "fall apart" stage.
I do kielbasa and sauerkraut all the time. When going full carb, I do use apples, brown sugar, and caraway seeds. I also add sweetened dried cranberries, about half a cup. When making it low(er) carb, I use Swerve brown sugar replacement, caraway seeds, and dried cranberries sweetened with Swerve I make myself when fresh cranberries are in season. But, I leave out the apples and miss their flavor. I hadn't thought of the apples disintegrating the way they do. I have some liquid apple flavoring I use to add apple flavor to chayote or zucchini when making a low carb "apple" pie. Do you think using the apple flavoring would work in this? If so, how much would you recommend? I'm thinking maybe half a tablespoon?
I haven't used apple flavoring, so I'm not really sure. I always recommend starting out with less, so many 1 teaspoon and then increase to taste. I love the addition of dried cranberries, I bet that is beautiful!
Dump in a jar or two of your home canned kraut, toss in a handful of your dehydrated onions and add brown sugar. Cook as directed. After it is cooked mix in a jar of your home canned apples. Serve with home canned potatoes in butter and dehydrated parsley flakes.
Hi Louise. There are only 2 of us and I already have a frozen 1 pound piece of pork TENDERLOIN. Can your recipe be modified for using that piece of meat at that weight? Thanks as always.
@@TheSaltedPepper Ahh....I'm so sorry I missed that completely. I should read ALL before I pester you with questions you've already answered. Thanks once again.
This looks wonderful. I have homemade sauerkraut I will use. I have a pork butt in the freezer. Do you have to use that vinegar? Is there a substitute, because I don't have that. I have white vinegar, apple cider vinegar, Red wine vinegar and rice vinegar.
Okay, while I LOVE sauerkraut, darling hubby is not a fan. Do I absolutely have to use 2 big jars ( I usually buy a smaller (15 or so ounces) of sauerkraut?
Does this produce a ‘sweet’-ish dish?I kind of prefer my sauerkraut…sour!😁🤷🏻♀️ Maybe just a tad bit of sweetness to cut the acid, but for sure, not really super sweet. As I’ve previously mentioned, I don’t really care for fruit with meat. I have tried it many times, including your pork stew, which was pretty good, but I’d reduce the amount of pineapple in it for my liking. It truly is just me. If I omitted the apples, would I need to make any changes? The rest of the recipe looks so yummy 🤤😋
I don't think it's sweet, it's very tangy. USE THE APPLES! LOL LOL LOL Just kidding, you can omit the apples and you don't need to make any other changes.
Can’t believe you rolled this out today. Just did one in the crockpot last night for dinner…Sigh…Also, sure looks like those chickens have been very active and prolific…haha..
The older hens are slowing down for winter and they are molting right now and not giving us any eggs, but our youngest chicken started laying thankfully!
You can trim it down some, but some fat is great for the flavor. Mine didn't have a a lot of fat on the top, but it was well marbled throughout the meat.
Hi all. The sauerkraut recipe was delicious. My husband who’s parents are from Germany would let me put apples in it 🙄. My question is now my seal and foodie smell like sauerkraut. HELP!
Run a pressure test with some lemon water, then remove the seal and either run it through the dishwasher on the top rack or set it in the sun. I found the sun removes the odors the best.
Why not use the kiss methed. braze the pork. put in pot put crout on top and cook till meat is soft in mean time get lots of potatoes leave skins on cook till real soft mash with masher. fill up plate with potatoes then put pork and crout on top. PS.You may put bottle of beer in pot before cooking this would not a German dish without lots of beer to wash it down!!!!
I am so disappointed with myself. I made this recipe tonight and it was completely ruined. So it cooked for an hour and a half. Just as it was about to stop so I could do a natural release for 30 minutes, I got my very first water notice.😢 Instead of using 1/4 cup of broth I used 1/2 cup along with all of the other liquids. I did however drain all of the liquid from the sauerkraut which I shouldn’t of done. I didn’t know what to do because I have never gotten a water notice before. So I added a cup of water and pressure cooked for another 30 mins. I got the water notice AGAIN! The entire meal was burnt and my inner pot is soaking with hot, soapy water. Fingers crossed I don’t have to get a new inner pot. Not sure what happened. Ninja’s website says to always use a minimum of 1 cup of liquid when going under pressure.
Even with draining the sauerkraut, it's very surprising that you got the water notice. I'm wondering if your seal was in correctly or if there is something wrong with your lid. If you used a pork butt in the recipe, there should have been plenty of liquid produced to keep the pot under pressure. You could have had something stuck on the bottom that triggered it, however the way you describe that the entire meal was burnt leads me to believe you had liquid loss during pressure cooking and that would only happen if you accidently didn't seal the valve or if your silicone ring wasn't in correctly or if your lid is faulty. I would do a pressure test before pressure cooking again and make sure everything is working correctly.
@@TheSaltedPepper You are so amazing letting me know everything it could’ve been. I greatly appreciate it, Louise. I am thinking about what happened during the cooking process. About 20 minutes before the 90 minutes were up, I put a paper towel over by the seal/vent nozzle to wipe up some of the water that was spitting out. It was more than usual. I think by accident I moved the nozzle from seal to vent. It’s the only thing that makes sense. I used a pork butt. My local grocery store didn’t have a shoulder for me. Not to worry as I am trying this recipe again on Thursday night!😁 We LOVE having dinners in the Ninja Foodi and using your recipes. I am determined to make it work this time. Lol. I let you know how it goes! 🤞
This video is just what I was looking for. Wish I looked yesterday so I could have marinated before cooking today. Thank you.
Hi from England 🏴thank you for the video 👍
WOW!! I made this dish for dinner last night. I reviewed it several times over the last month, and wanted to be sure to have all the ingredients on hand. My effort was well worth it. The Sauerkraut had the Caraway seeds already in, so I did not add anymore. (I am originally from Europe, and most of our Sauerkraut also include Coriander seeds, ~ adding yet another flavor) I have to say, this pork shoulder and Sauerkraut dinner was SUPERB! I served steamed Yukon gold potatoes alongside, which made it a more complete dinner. You have become my go-to-Chef at this point! I love the way you present everything and explain every step. I also have been accumulating all the great gadgets from Pampered Chef that you use and recommend. Simple tools that really make the cooking and measuring process easier. THANK YOU VERY MUCH!!!!
I'm so glad you liked it!
I've made this 4 times already. My favorite dish. Thank you.
Great to hear!
My mom would make this in our old gas oven. My dad loved it-something his mother often made. I love the sauerkraut soaked in the pork fat-yum.
Making this the second time since you posted it. Soooo good! Thank you. (I add a small pack of raisins)
I’m going to make this tomorrow. Nice video.
Thanks, I will try it tomorrow...
I’m hoping to try to make this this weekend. Maybe I’ll wait until I get to Cleveland next week. I leave next Saturday.
I just bought a Ninja Foodi 11-1 recentl. I have to tell you that your videos have been a great help in navigating this appliance. Thank you!
That's so great to hear!
With help from Louise and her detailed posted information, I made a few modifications for my wife who suffers from GERD.
Used 1.25 pound piece of pork tenderloin (because I already had it in the fridge), no onions and no pepper. Deglazed with white grape juice because we like the subtle "wine" like flavor it imparts (I can't drink - liver transplant). Pressure cooked for 20 minutes and natural released for 30 minutes. This new Ninja Foodi OL701 makes pressure cooking easier than ever. Pork was beautifully shreded and packed with flavor. Thank you again Louise for the time and effort you put into the recipes and for your dedication to your business.
Thank you so much, that means the world to me!
@@TheSaltedPepper As a side question:
How would you prepare this recipe in the NF OL710?
Same method: sauté and pressure? Or would sauté and steam&crisp be another way? How would you prepare it in the OL710?
THANKS as always!
@@TheInsecureChef I would do it the same way.
@@TheSaltedPepper Thank you. This recipe is truly now a favorite around here. Did it originally in the OP302 but I now own the OL701, so that was why I asked.
Regards.
You’re a very good presenter. The recipe was delicious. 🇺🇸👍
Thank you so much!
just love your recipes Louise! I've tried at least four of them and had guests over for them, they raved about them and I am in love with the Ninja Foodi, thanks for these awesome videos!!!!
Thank you so much!
Another fantastic recipe, we weren't a sauerkraut eating family growing up, but this looks like something I might try! As always I enjoy your videos and wish you had one everyday! Take care!
It's good!
Lori, did you and I grow up in the same house in Western PA? I just tuned in for this, and saw your thumbnail from a month ago for Swiss Steak I just need cabbage rolls and you have taken me back to all my childhood favorites. Thank you!!!!
Ask and you shall receive: thesaltedpepper.com/ninja-foodi-cabbage-rolls/ 😂. I grew up in Maryland and we share some of the same traditions.
I think her name is Louise…❤️
@@TheSaltedPepper I’m so sorry I got your name wrong! Thank you for the cabbage roll link!
Thanks SOOO MUCH L !!!!
🎉🤗🍁
I just have to try this, thanks so much!
Hope you like it!
I actually made this before I found your recipe. Im recently (widower) lost my wife.
Well I’m learning how to cook and really enjoying it. Thanks for your help, I’ll be trying all of your recipes .
T-Ham
Sorry to hear that sir may she rest in peace
Thank you so much for the recipe. I made this for my boyfriend and he said it was the best pork and sauerkraut he has ever had! 😊
That sounds delicious!
I can't wait for you to try it!
you should make kelbasa and sourcrout its good too.
I bet that is good!
@@TheSaltedPepper it is
Hi Louise,
Happy New Year! I enjoyed watching you and Jeff for hours New Year’s Day. It was fun.
I made this recipe and it was so delicious. This next time I want to make it using spareribs. I couldn’t find a cooking time for those in your description. Can it be done? I hope so. Thanks a lot.
Suzie
Sure it can be done. The timing depends on if you want them falling off the bone or the meat to pull off when you bite into them. I would probably PC about 20 minutes for spareribs. Baby Back ribs would be about 15-18 minutes
This is a tradition in my family to make for New Year's Day...Pork, sauerkraut and mashed potatoes. I got the new foodie smart lid with the temp probe and I was wondering what temp should I set it for a how long for the delayed release. Thanks for all that you do! I love how VERY DETAILED allllll your videos are! HAPPY HOLIDAYS!
You would follow the same instructions, you don't need to use the probe and you can set the release time for the same time in the recipe.
Oh I know this will be good! My mom used to cook this with pork ribs and potatoes ❤️
Omg looks delish. My mom used to make it with savory cabbage. Mmmm thanks Lori 😊
You are most welcome!
I always add a can of tomato soup with my sauerkraut. Yummmmm
Great recipe.... What is your soup recipe for the leftover kraut liquid?
Oh, gotta try this one... I remember my Mom making Pork Ribs and Sauerkraut in an old Pressure Cooker.. One time I remember the pressure cooker some how popped it's lid and there was Sauerkraut all over the ceiling and cupboards... lol We had the smell of that for days after... It was horrible.
Thanks Salted Pepper... you stirred up a 60 year old memory
Oh, I bet that was a mess! Thankfully the electric pressure cookers don't do that! I hope you enjoy it!
@@TheSaltedPepper My mom had so many great dishes.. she didn't leave ways to prepare.. One was this.. and the other was the best oven ribs I've ever ever eaten.. She was raised in Kansas City Missouri.. so probably influenced from there..
Hello Louise,
I made this today in the hopes of replicating my friends’ mother’s pork and sauerkraut recipe that I had 40 years ago and have never forgotten. It was not quite the same but really delicious. I decided to use the 1/2 tsp of caraway seeds because it was one of the dominant things in the recipe that I was trying to replicate. Unfortunately I forgot to add any. I reread the recipe to see if I just missed it or not. So, not sure if you meant to leave out the caraway seeds but they are not listed. Nonetheless, it is delicious and I will make it again and add the caraway and see if I like it that way too. Thanks again for your wonderful videos. You make cooking so fun and delicious.
Suzie
I fixed the recipe to include the caraway seeds an hour or so after posting it. You should see the changes, but if you don't, refresh your browser. Thank you so much!
Great recipe, thanks! You mentioned making a soup with the leftover liquid. What kind would you suggest?
Ok, seriously, I would do illegal things to get to that plate of pork & kraut! 🤣 Just ordered all the ingredients & will be making this tomorrow! Thank you so much for sharing!
I am sorry to ask so many questions but on the seal there is a ledge all the way to right. When setting to seal do yo go past the ledge?
It sits on the ledge.
I’ve heard of weenies and sauerkraut but never of pork and sauerkraut.
💖👼🏻🌺
It's delicious!
I know what’s on the menu for this week!! Yummy!! Would you adjust the cooking time at all for a bone in pork shoulder/butt? Nevermind! Found the answer on your webpage! Thank you!!
Glad you found the answer! I hope you enjoy the recipe!
Thanks for sharing. Looks amazing! I love your presentation. Could you do this with frozen pork shoulder and how would prep be different?
Sure, just skip the searing and increase the PC time to 120 minutes and you should be fine.
Caraway sees in sauerkraut is amazing! How long would I PC if I used pork chops?
That would depend on the thickness of the chops and if they are bone-in or boneless. If you want them falling apart, make sure they are submerged under liquid and I think 10-15 minutes of PC time would be fine to infuse the flavors and cook the pork to the "fall apart" stage.
How do I adjust the time down if I'm using a little more than a 3 1/2 pound roast please?
Hi Louise!! I don't like peeling apples lol. What would happen if I used them sliced but unpeeled? Thanks for this recipe!
I'm sure it would be fine. I bet you wouldn't even notice the skins.
I use sliced and unpeeled apples. It turns out better flavor than peeled apples. I think that it depends on your choice.
@@TheSaltedPepper made this recipe this weekend. - loved it! Thanks again!
Can I pressure cook a frozen pork shoulder in the pressure cooker?
Yes, it will just take a little longer.
Good morning♥️
Good morning!
I do kielbasa and sauerkraut all the time. When going full carb, I do use apples, brown sugar, and caraway seeds. I also add sweetened dried cranberries, about half a cup.
When making it low(er) carb, I use Swerve brown sugar replacement, caraway seeds, and dried cranberries sweetened with Swerve I make myself when fresh cranberries are in season. But, I leave out the apples and miss their flavor.
I hadn't thought of the apples disintegrating the way they do. I have some liquid apple flavoring I use to add apple flavor to chayote or zucchini when making a low carb "apple" pie. Do you think using the apple flavoring would work in this? If so, how much would you recommend? I'm thinking maybe half a tablespoon?
I haven't used apple flavoring, so I'm not really sure. I always recommend starting out with less, so many 1 teaspoon and then increase to taste. I love the addition of dried cranberries, I bet that is beautiful!
@@TheSaltedPepper
Thanks for responding! I'll give it a try and see.
Just started the instant pot now . I just know it’s gona be good I only use 1 and a half apples though
Dump in a jar or two of your home canned kraut, toss in a handful of your dehydrated onions and add brown sugar. Cook as directed. After it is cooked mix in a jar of your home canned apples. Serve with home canned potatoes in butter and dehydrated parsley flakes.
I've always wanted to make my own sauerkraut, but never have for some reason.
Hi Louise. There are only 2 of us and I already have a frozen 1 pound piece of pork TENDERLOIN. Can your recipe be modified for using that piece of meat at that weight?
Thanks as always.
Yes, those instructions are in the written post: thesaltedpepper.com/pressure-cooker-pork-sauerkraut/
@@TheSaltedPepper Ahh....I'm so sorry I missed that completely. I should read ALL before I pester you with questions you've already answered. Thanks once again.
This looks wonderful. I have homemade sauerkraut I will use. I have a pork butt in the freezer. Do you have to use that vinegar? Is there a substitute, because I don't have that. I have white vinegar, apple cider vinegar, Red wine vinegar and rice vinegar.
you can skip the vinegar, but if you want that added tang, I would use apple cider vinegar.
Okay, while I LOVE sauerkraut, darling hubby is not a fan.
Do I absolutely have to use 2 big jars ( I usually buy a smaller (15 or so ounces) of sauerkraut?
😍😍😍
Does this produce a ‘sweet’-ish dish?I kind of prefer my sauerkraut…sour!😁🤷🏻♀️ Maybe just a tad bit of sweetness to cut the acid, but for sure, not really super sweet. As I’ve previously mentioned, I don’t really care for fruit with meat. I have tried it many times, including your pork stew, which was pretty good, but I’d reduce the amount of pineapple in it for my liking. It truly is just me.
If I omitted the apples, would I need to make any changes? The rest of the recipe looks so yummy 🤤😋
I don't think it's sweet, it's very tangy. USE THE APPLES! LOL LOL LOL Just kidding, you can omit the apples and you don't need to make any other changes.
😆 lol! I trust you! Maybe I'll just try it with 1/2 the amount of apples! Compromise! 😉🥰
Can’t believe you rolled this out today. Just did one in the crockpot last night for dinner…Sigh…Also, sure looks like those chickens have been very active and prolific…haha..
The older hens are slowing down for winter and they are molting right now and not giving us any eggs, but our youngest chicken started laying thankfully!
Hi Louise. I just came home from the store with the pork butt. One side has a layer of fat. Should I remove it?
You can trim it down some, but some fat is great for the flavor. Mine didn't have a a lot of fat on the top, but it was well marbled throughout the meat.
@@TheSaltedPepper I am on my natural release right now. I will let you know how it goes.
Hi all. The sauerkraut recipe was delicious. My husband who’s parents are from Germany would let me put apples in it 🙄. My question is now my seal and foodie smell like sauerkraut. HELP!
Run a pressure test with some lemon water, then remove the seal and either run it through the dishwasher on the top rack or set it in the sun. I found the sun removes the odors the best.
@@TheSaltedPepper thanks for responding 🥰
Clem must still be in bed lol!my wifes family is from Pennsylvania. We have this all the time
LOL!
hey! could you just replace the apples with a jar of applesauce?
Now that's an idea...
You could, but I would put it on top so it doesn't fall down before liquid is produced and trigger the water notice.
Why not use the kiss methed. braze the pork. put in pot put crout on top and cook till meat is soft in mean time get lots of potatoes leave skins on cook till real soft mash with masher. fill up plate with potatoes then put pork and crout on top. PS.You may put bottle of beer in pot before cooking this would not a German dish without lots of beer to wash it down!!!!
I am so disappointed with myself. I made this recipe tonight and it was completely ruined.
So it cooked for an hour and a half. Just as it was about to stop so I could do a natural release for 30 minutes, I got my very first water notice.😢
Instead of using 1/4 cup of broth I used 1/2 cup along with all of the other liquids. I did however drain all of the liquid from the sauerkraut which I shouldn’t of done. I didn’t know what to do because I have never gotten a water notice before. So I added a cup of water and pressure cooked for another 30 mins. I got the water notice AGAIN!
The entire meal was burnt and my inner pot is soaking with hot, soapy water. Fingers crossed I don’t have to get a new inner pot.
Not sure what happened.
Ninja’s website says to always use a minimum of 1 cup of liquid when going under pressure.
Even with draining the sauerkraut, it's very surprising that you got the water notice. I'm wondering if your seal was in correctly or if there is something wrong with your lid. If you used a pork butt in the recipe, there should have been plenty of liquid produced to keep the pot under pressure. You could have had something stuck on the bottom that triggered it, however the way you describe that the entire meal was burnt leads me to believe you had liquid loss during pressure cooking and that would only happen if you accidently didn't seal the valve or if your silicone ring wasn't in correctly or if your lid is faulty. I would do a pressure test before pressure cooking again and make sure everything is working correctly.
@@TheSaltedPepper You are so amazing letting me know everything it could’ve been. I greatly appreciate it, Louise.
I am thinking about what happened during the cooking process. About 20 minutes before the 90 minutes were up, I put a paper towel over by the seal/vent nozzle to wipe up some of the water that was spitting out. It was more than usual. I think by accident I moved the nozzle from seal to vent. It’s the only thing that makes sense.
I used a pork butt. My local grocery store didn’t have a shoulder for me.
Not to worry as I am trying this recipe again on Thursday night!😁
We LOVE having dinners in the Ninja Foodi and using your recipes. I am determined to make it work this time. Lol. I let you know how it goes!
🤞
Love your salt and pepper containers. Where did you get them?
They are in my Amazon store under kitchen ideas: amazon.com/shop/thesaltedpepper