loss: nothing is certain
It’s been a bit of a long blogless stretch, but there just seemed to be more important things to focus on than throwing out a few hundred words. Sadly, death has been a constant theme this month: Iran protests, the metro tragedy, a friend’s loss, and the number of “celebrity” deaths keeps rising.* I’m not normally a news hound, but I’ve added it into my daily routine.
In any case, I haven’t been up to much on the home front. I did check out Friday night happy hour at The EFN Lounge/Motley Bar and got out for a bit this weekend to people watch over dinner and drinks in Adams Morgan, but for the most part I stayed in and attempted to catch up on the Spring Cleaning that is clearly long overdue.** My flickr and brightkite streams probably made the weekend look only slightly more interesting than it was.
About the only foodie thing I did was to make some Sangria and I remembered that I haven’t posted the recipe I use yet. It’s from America’s Test Kitchen, though I embellish it from time to time. I have heard that pre-mixed sangria mixes are out there and do the job just as well, so YMMV, but this recipe is pretty darn easy:
The Best Sangria***
- 2 large oranges, washed (one orange sliced, the other juiced)
- 1 large lemon, washed and sliced
- ¼ cup sugar
- ¼ cup triple sec
- 1 (750 ml) bottle inexpensive fruity medium-bodied red wine, chilled
- Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
- Stir in orange juice, triple sec, and wine; refrigerate for at least 2–and up to 8–hours.
- Before serving, add ice and stir briskly to distribute fruit and pulp; serve immediately.
One large juiced orange produces about ½ cup of juice, if you wanted to substitute that step. I sometimes add in pear-flavored liqueur in addition to the triple sec, and I’ve tasted it at 2, 4, 6 and 8 hours, and it really is best to give it at least 6 before serving. Letting it sit overnight is fine, but if you plan to enjoy it over a few days as I do, fish out the orange and lemon slices after the first day–the peels start to impart a bitterness that is easy to ignore at first, but gets worse over time. I’ve yet to experiment with different fruit add-ins because oranges and lemons are far easier to slice up than sectioning other types of fruit.****
* Please don’t start that stupid “it happens in threes” or “who’s next?” crap here, just don’t.
** I’ve come to terms with my clutter issues and I’m in a good place with them, but there are times that I look at my place and think, “Ye gods, a crazy person must live here!”
*** They arrogantly call many of their recipes “The Best _____” because they try tons of different methods before arriving at the one they settle on.
**** Seriously, I’ve seen sangria with grapes floating in it. Not only does that seem redundant, but have you ever tried slicing a big bunch of grapes?!