July numbers

This past month feels like it has been exceptionally crazy, and I see that the relative lack of blog documentation supports my blurred memory. I blame the combination of Miss B going on summer vacation, DP’s teaching going into high gear, and an(other) absolutely crushing work deadline for me. The heat didn’t help, and neither did the mental stress of transitioning into the second phase of moving (aka “you should be completely unpacked and settled in by now”) on top of everything else.

So what has been going on this month?



Guests entertained/fed/housed*: 39
Dollars spent to resolve giant puddle in basement: 550
Approximate pages of editing completed: 975
Windows taken apart and washed: 1
Insect bites still itching from last week’s barbeque: >75
Days temperature has been above 90F/30C: 16
Appliances currently malfunctioning: 2 (touch wood)
Boxes remaining to be unpacked: <5
Empty boxes removed from basement by movers: 0
Emails (work and otherwise) awaiting attention: 410
Typical number of hours slept per night: 5
Number of days Pepsi-free: 19 (and counting)
Batches of sangria concocted and served to self and various guests: 3 (and counting)

Summer sangria
After doing some research, I’ve decided that “recipe for sangria” is kind of an oxymoron. It’s basically wine and fruit, and maybe some additional sweetener. I’ve made it slightly differently each time so far. You can use whatever kind of wine you want. You can use whatever kind of fruit you have handy. You can use tonic or fruit juice as the fruit/sweetener component, or if you want some fizz. Some people include brandy, but I haven’t tried that. I think my next batch is going to include some prosecco, or maybe use all white wine or….

Here’s the basic template I’ve been using:

1 lemon**
2 peaches
2-3 Tbsp sugar
1-2 bottles wine***
½ cup raspberries

To serve
Ice cubes
Sparkling water or other fizz (both optional)

Slice lemon thinly and remove all seeds. Put slices into a large bowl. Slice the peaches and cut into chunks; add to the lemon. Sprinkle fruit liberally with sugar, and turn to combine. Pour wine over, and stir to mix. Taste and adjust.

Scoop fruit into pitcher or bottle, and then pour wine over. Add raspberries and refrigerate for at least 2 hours. Serve over ice and topped up with fizz, if desired.

* Only 11 of them actually slept over—and not all at the same time!
** I didn’t have a lemon for one of the batches, so I substituted some lemonade (lemon squash).
*** Any kind or several different kinds; I’ve used as many as 3 and mixed red and white (no explosions so far).