Sangria
It was late afternoon. I was at the grocery store picking up a few items to make dinner.
I passed two women greeting each other. One of them had a young daughter in tow. The girl was maybe 7 years old. The moms were maybe in their late 30s.
We were all in the dairy section; the area with the big refrigerators full of milk and cream. The ladies were separating when the little girl blurted out to her mom, “Can I have one of these bologna, cheese and cracker combos? PLEASE!” She was jumping up and down for emphasis. Her mom told her “no” and kept walking. Then she stopped suddenly, right near me, and said out loud to herself, “Wait a minute. This is one of those life experience moments.” She turned to her daughter and said, “Come back over here,” and she walked to the refrigerated case that held the bologna, cheese and cracker combo packs.
“I’ll let you get one of these, but here’s the deal. We will read the ingredients list on the back and if there’s anything on the list we can’t pronounce, you’ll promise me you’ll put it back...
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Sangria
This recipe is for a red sangria but you can also go for a white sangria option. In that case change the brandy to vodka or white rum. And use white wine of course. A reisling, gewürztraminer, sauvignon blanc or a pinot grigio will all work. You can also use rosé and have a pink version.
Servings: 10-12 glasses
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