Happy hour?
Yes. It’s been one of those weeks. Pull up a chair — I’m starving.
Let’s order a bacon jalapeño cheese ball, a black bean dip and, to be virtuous, vegetable spring rolls. Vegetables everywhere! They’ll balance out this entire pitcher of sangria we’re about to drink ourselves.
Worth it. Trust me.
First things first — is it just me freaking out that it’s already February? How did that happen? Time feels like it’s racing by while I blink. And yes, I know I’m contributing to the cliché of complaining about how fast time moves, but whatever — it’s real.
Also: who else misses McSteamy on Grey’s Anatomy? It’s just not the same. After dramatic events like plane crashes and survival arcs, things feel oddly calm. Give me some believable drama, Shonda. You already crushed me by ending Private Practice. On the plus side, seeing actors in new roles can be fun, but sometimes the originals are what I miss most.
Done any hardcore Facebook or Instagram stalking lately? Guilty. I cycle through it until I find someone worth obsessing over, then I’m all in. I also get rid of folks who post every blurry milestone — sorry, but the potty-photo parade isn’t for me. Click, unfollow, bye.
I’m pouring you a second glass while you’re in the restroom. It’ll be less secret when you come back.
I watched the Palladia Taylor Swift special last night and loved it. I can’t begrudge someone for being passionate about their craft — I admire that. I, on the other hand, would probably write a terrible song if I tried: it would likely be about bacon or glitter, and who really needs that?
I’m a little too excited for Safe Haven to come out. I probably won’t see it in theaters — I go to the movies maybe once every few years — but I love the idea of Nicholas Sparks’ version of romance: sappy, hopeful, and a little heartbreaking. Hopeless romantic, guilty as charged.
I also have this habit of refreshing Instagram’s popular page for far too long. It’s strangely entertaining and makes me want to escape to some snowy, perfectly filtered street in Greece to eat tiny, dry cupcakes under pretty lights. One day I saw one of my own recipe photos show up in that feed and got oddly delighted. I guess putting things online for free can still lead to pleasant surprises.
This week I lived off dill Triscuits and Advil cold and sinus. It’s been a rough patch, and this sangria is exactly what I need to make it better.
I may have eaten a few extra gummy vitamins for dessert this week because there were no sweets around and I wanted an immune boost. Don’t judge — it worked.
This was fun. Let’s do it again.
Blood Orange Sangria
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Ingredients
- 6 blood oranges
- 2 (750ML) bottles of pinot grigio
- 1 cup club soda
- 1/2 cup brandy
- 12 ounces strawberries, sliced
- 1 pint raspberries
- 1 apple, chopped
- 1/2 cup sugar, for glass rimming
Instructions
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Zest one blood orange and mix the zest with the sugar in a small bowl, rubbing them together until fragrant. Juice four blood oranges, discarding seeds and excess pith. Chop the remaining blood oranges into pieces.
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In a large pitcher, combine the wine, brandy, blood orange juice, club soda, apples, strawberries, raspberries and chopped blood oranges. Stir to combine. Place the orange sugar on a plate. Run a lemon, lime or orange slice around the rim of each glass and dip the rim into the sugar. Fill glasses with ice and some of the fruit, then pour in the sangria and serve.
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Note: this sangria improves as it sits, so you can make it ahead and chill it in the fridge.
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I appreciate you so much!
Next time: tequila.