Last week it was 91 degrees in New York City. I shouldn’t complain – that’s a cool spring day from where I come from. I do hate the heat but one thing that makes it tolerable is…sangria.
Red wine typically rules in our household, especially in the cooler months. When the temperature starts to rise, we often turn to a nice chilled glass of rose. And when we are out of that, we turn to a nice chilled pitcher of sangria – easy to make and a big crowd pleaser.
I have ben making this for years and usually riff on a number of recipes. I often use an inexpensive Spanish Rioja, always use less sugar than called for and often improvise with the included fruit. Sometimes strawberries are added, sometimes limes and so on.
I must add that, due to its light and refreshing nature, it has been known to go down a little too quickly! Consider yourself warned, relax and enjoy!
Here is the recipe…
It’s coffee mania all up in here. New York has gone coffee crazy as of late. Starbucks, which used to be on almost every street corner, is getting some stiff competition from numerous artisanal coffee bars and cafes where coffee and the art of making it is being taken super seriously. The New York Times recently published an article on the fact that the city is no longer second-string when it comes to finding a good cup.
I, for one, have always taken my coffee seriously. As in I seriously need a cup or two in the morning. I prefer it strong, usually make by own, and have nothing against Starbucks, as passé as it has become.
I recently had the pleasure of visiting Portland, OR for the first time, for the wedding of two very special people. Portland is home to many wonderful attractions, one of which is Stumptown Coffee Roasters. I had read about Stumptown and know a few people who swear by their coffee but had never really given it much thought. Upon checking in to our hotel room, we discovered a welcome basket lovingly prepared by the soon to be bride and groom. One of the elements in the basket? A bag of Stumptown coffee – Ecuador Quilanga Reserva.
On the next morning, I visited Mother’s Bistro for breakfast and was given too many coffee options. After much deliberation and questioning of our server, we finally settled on a French Press pot for two of the Stumptown Indonesia Gajah Aceh. Stumptown again. Could it really be better than some of my local favorites? The short answer is YES.
I then visited the Stumptown shop once a day during my remaining days in Portland. While there, I bought a bag of this Indonesia Gajah Aceh. Upon my return to NYC, I purchased my first French Press. Although I still have my regular, not so artisanal blend, during the week, I now grind my Stumptown to order, alternating between Ecuador and Indonesia, press it and savor it on the weekend.
And the good news is that when I run out I can replenish my beans at the newly opened Stumptown outpost in NYC’s Ace Hotel. Not that I would mind making a return visit to Portland….