Hi there.
I'm Julie, and I normally post over at the
Ravin' Picture Maven, but today LawyerMama graciously allowed me into her blog to impersonate her.
Initially I felt a little challenged to the task. After all, there are all the ways in which I am so different
* I am seven feet tall, with white teeth, and a French accent.
Okay so I'm not really
So You Think You Can Dance's Cat Deeley. (Who isn't even French, actually, or seven feet tall, but she does have really white teeth!) (And if this makes no sense to you, you aren't watching the right television. You should get on that.) (I don't have an accent either, no, really, I don't.)
* Although I like to play one in my mind---especially when it comes to crimes that really intrigue me, such as the
Mysterious Incident of the Vice-President Shooting the Quail Hunting Partner in the Daytime---I am not actually a lawyer.
* On any given Monday through Friday, come 11 a.m. you might find me still in my jammies, hair messily pulled back into a ponytail, and I plead the 5th wrt hygiene.
What can I say, the Kids Are Home For The Whole Freaking Summer Which---Thanks to Legislators Who Clearly Do Not Have Small Children For Whom They Are Responsible---Is Almost Four Months Long. (I hope you are freaking happy, Disney, because I am losing my ever loving mind and so are my kids.)
* I do not have ahh-inducing adorable photos of my children at the beach. My children eschew the camera, and I eschew the great outdoors. We're all pigment challenged here, excluding my husband who is happily nut brown. What can I say.
* My children, are, however, the next Pollocks (thanks
Momish for that title!). I do have photographic evidence of this assertion:

But luckily this is a blog and the weekend so you don't expect me to dress as if at tea with the Queen, be lawyer-ly or any kind of -ly, and my teeth aren't so white as to cause seizures (anyway I'm not vlogging).
And since this is not a dry blog, I thought I'd step up and offer my thoughts as to the relative merits of different recipes for sangria. I've been doing a lot of field testing of recipes, and here's what I found:
Sangria* I have two recipes I prefer, one that I call Tropical Sangria, which is more Spanish, and one that I call Country Sangria, which is more Tex-Mex (sweeter, fruitier)
* For Tropical Sangria, Rioja is the best base...I don't add any rum, but most recipes call for it.
* For Country Sangria, sweet fruit, rum and brandy are essential. You can make it white or red.
* I prefer white rum.
* Citrus fruit is essential.
* Apples are not good. In fact, skip any porous spongy fruit like this. I have found---as one recipe stated, that fruit such as apples and pears absorb all the rum. We can't have that.
* I don't add sugar to either one usually, but if I do add sugar, it is only to Country Sangria.
* By not adding in sugar or orange juice, it's not so sweet that you chug it like Kool-Aid and wake up the next day with Sangria Regret and take my name in vain.
So here are the recipes:
Note: I do not measure when I cook. I am a dasher and pincher. Somehow, I just know. However, I have worked hard to try to quantify the amount I use. Don't work too hard following this too exactly. I say follow your taste.Tropical SangriaINGREDIENTS
* 1 lemon
* 1 1/2 limes
* 2 oranges (I prefer an additional orange rather than adding in orange juice)
* 1 1/2 cups rum (Or thereabouts. You know, 2 cups of rum never hurt anyone.)
* 1 (750 milliliter) bottle dry red wine (Rioja is best, but don't bother with an Alta since you are doctoring it.)
OPTIONAL INGREDIENTS
* 1/2 cup white sugar (Or substitute. If you do substitute, make sure to adjust amounts.)
* 1 cup orange juice
DIRECTIONS
1. Have the fruit, rum, and wine well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum. Chill in refrigerator for 2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine.
3. Taste. If you need to, add in a bit of sugar (or substitute). Adjust sweetness to taste.
4. I find the flavor is best with at least 4 hours marination. Next day it's even better, and the fruit...don't waste the fruit. ;)
Country SangriaINGREDIENTS
* 1 pint strawberries (or half bag large frozen)
* 1 pint blueberries (or half bag frozen)
* 1 orange
* Additional fruit such as peach or apricot, or any other berries (black, raspberry, etc.)
* 1 cup rum (or so, don't go getting too measuring cup on me, that spoils the mixing fun)
* 1/2 cup fruit flavored brandy (match to fruit, e.g., peach or apricot)
* 1 (750 milliliter) bottle dry red wine (merlot is even fine) or white wine (white sangria is really fun, give it a try)
OPTIONAL INGREDIENT
* 1/2 cup white sugar (or substitute)
DIRECTIONS
1. Have the fruit, rum, brandy, and wine well chilled. Slice the orange into thin rounds. Slice the peach or apricot into approximately 1 inch chunks. Place in a large glass pitcher. Add in all berries. Pour in the rum and brandy. Chill in refrigerator for 2 hours to develop the flavors.
2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine.
3. Taste. If you need to, add in a bit of sugar (or substitute). Adjust sweetness to taste.
4. This one is best chilled overnight. And remember...don't waste the fruit!
Enjoy!
And thanks to LawyerMama for letting me use her space.
Julie
P.S. Leave lots of comments, you know, so she doesn't rue the day she asked me to step in for her. ;)
Labels: Random Crap