We finally got some rain this morning, YEA!!! It is very humid here (for the west). The vegetation is happy and so am I.
Drinking the blood of the land
Sangre means “blood” in Spanish. Sangria is a popular red wine punch that originated in Spain and has been consumed around the Mediterranean for hundreds of years. Nothing compares to this refreshing drink on a hot summer day (except maybe Gin Buckets). Here is my recipe for making your own Sangria, perfect for a hot summer barbeque when you want a drink that won’t send you to bed early.
The quantities and ingredients listed here are subject to personal taste and availability. The important thing is to use a good quality wine, fresh fruit and your imagination.
I typically use:
equal parts orange and cranberry juices
Pommegranate: pomm. molasses works the best but if you can’t get it (look in the mixer section of the grocery or liqour store) use juice, syrup or crush some fresh pomm. and add that too.
fresh fruit: sliced oranges, sliced lemons, strawberries, kiwi, and grapes work well but add whatever is seasonal to your area.
A little orange blossom or rose water is a nice touch but they are sometimes hard to find. It’s ok to use a few fresh rose petals as well.
A quality red wine preferably from Spain (for authenticity). Something with a little fuitiness is good such as Torres’, Sangre de Toro (bulls blood-not really that’s just the name).
Brandy
The night before, mix the fruit juices, the fruit and all other ingredients except the wine. Put the wine and the punch mix in the refrigerator to chill over night.
When you are ready to drink. Add equal parts punch mix (make sure to scoop some fruit into each glass) and wine over ice and add a little brandy to taste. If you want, for a large group, you can mix it in a pitcher or large cooler with a spigout.
Drink and enjoy. Be sure and pour a few drops on the ground to give back to Mother earth who has provided us with this tasty celebration beverage.
“Gracias por la sangre de la tierra!” – ” Thank for the blood of the land!”
Confession Tuesday
When I was young my mom didn’t work outside the home very much, but when she did there was always a list of chores to do before watching TV. I ALWAYS watched TV until the last minute and then ran around trying to finish it all before she showed up.
It’s hot in the kitchen
I arose from my bed this morning shortly after 4 am. I went outside to let the dog out before heading off to the deli and it felt like lunch time, only it was still almost dark. The sun was just breaking over the horizon and it was such calming feeling, the mild warmth and the easy breeze so early in the morning felt like what heaven must be like. On the other hand it feels like HELL in the kitchen right now!!! Tomorrow will be hotter. I better get up just a few minutes earlier to grab that little slice of heaven pie before it’s to late.
Tracking the wild berry.
I’m starting to notice the small wild blackberries up near the house are starting to turn edible. Today the kids and I will be hunting them in the orchard to see if we can come up with enough for small pie or cobbler. I almost feel sorry for our customers at the deli, I never get enough of the small wild berries to share. We are only able to use the big berries at the restaurant and they won’t be ready for a couple of months yet. The wild berries are, for us, one the greatest pleasures of the early summer. It’s no wonder we have decided we don’t want to leave this property and move. I would miss the anticipation of the hunt every year, and that intense burst when the first one explodes on the tongue – AAAAAAAAHHHHHHH!
Go with the guts!
Turns out the refrigerator wasn’t dead just a little ill. I decided not to take the word of my refer guy and started digging into the matter myself. As it were the problems with the refrigerator were fairly minor and I was able to determine them myself. Now the problem is I don’t know how to trust my refer guy again. I still believe he is honest, I’m just not sure he knows what he’s talking about all the time. Instead of a $850 cost to get a new (used) frig it only cost me about $150 to fix the one we have. I’m mad that he didn’t discover the real problem on the day it broke down. That cost me lost revenue from dinner and the rental fee for a temp frig for one week while I wait fro a new one that it turns out I don’t even need. I had a strong feeling when the refer guy told me it was dead that he was wrong. I am reminded that it’s almost always best to go with the gut instinct. At least that way you can feel good about your self reliance, even if you turn out to be wrong.
Living The Restaurant Life
Yesterday our biggest refrigerator, where we keep most of the perishable inventory died. We had to suspend dinner service for the night, which was a real bummer as we were closed both nights last weekend for catering. It made me think about the life my family has chosen in the restaurant business. Even though the ups and downs sometimes leave us with the sense of riding a rollercoaster at high speed, I know we are blessed to be on it together. Never a dull moment.
