Cheers To Bubbles

Send us Fan Mail Bubbles show up everywhere, and once we started pulling the thread, we couldn’t stop. We talk about the pure childhood magic of soap bubbles, why a wet hand can touch a bubble without popping it, and how “soap” used to be made from animal fat and plant ash before we ever had a bottle under the sink. It’s science, nostalgia, and parenting reality all in one breath.  Then we move to the bubbles we actually want in a glass. We crack open a non-alcoholic sparkling wine that’s made without alcohol from the start, not “dealcoholized” after fermentation, and we give an honest review of the taste, the sweetness, the sugar, and the sticker shock. If you’ve been searching for non-alcoholic wine options, sober curious swaps, or a festive drink that still feels grown-up, this part is for you.  We also break down the real difference between Champagne and Prosecco, including how the second fermentation happens, why Champagne can taste bready and toasty, and why Prosecco stays bright and fruit-forward. From there, we keep the bubble theme going with bubblegum invention history, the boiling-water lid debate, and a cautionary tale about what happens when dish soap ends up in the dishwasher. We close with highs and lows, including Halloween schedule stress and the kind of homemade bagels that make you rethink your entire snack standards.  If you enjoyed this one, subscribe, share it with a fellow bubble lover, and leave a review so more people can find us. What’s your favorite kind of bubbles: soap, sparkling, or the kind that get you in trouble? Mike Haggerty Buick GMC Right on the corner, right on the price! Head down to 93rd & Cicero & tell them the Noras sent you! Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.