You’ve probably had sangría before, maybe even one of the modern versions of it. Sangría is considered Spain’s un-official national beverage. Since it can be made ahead of time, it’s usually served when entertaining. Traditional sangría in Spain includes red wine, soda, some hard liquor, citrus and other fruit, usually stonefruit like peaches, in season in the summer, when sangría is most consumed.
In the last few years I’ve been seeing all sorts of drinks labelled “sangría” that may include alcohol or not, and different fruits not seen in a traditional Spanish sangría. I wouldn’t say those mixes are not sangría. Rather, what I like to think, is that the word sangría has become a generalized term for any drink that includes chunks of fruit —much like paella, which nowadays (and only outside of Spain), many people refer to as any rice dish cooked in a shallow pan and that includes a lot of fish and shellfish. Those dishes, or rather, their names, have become commonplace.
With the higher temperatures, which seem to have come now to stay, lemonade is my drink of choice. I like to make mine, because I can control the amount of sugar I add. And I particularly like lavender lemonade, because lavender is one of my favorite aromas, and I like lemon on just about everything, so putting the two together seems very logical to me. The lavender comes from my garden; the lemons —I wish.
I don’t know about you, but I am finding it hard to focus on autumn recipes, fall products and produce. Today I did my first trip to the pumpkin farm. It was supposed to be my only trip to the pumpkin farm this season, but as it turned out, today was my first of at least two. See, the farm was still closed to the public! I should have been surprised, (more…)
This is a very special week in my home city of Valencia, Spain, where every March, Spring and Fallas seem to arrive together. From March 12 to March 19, the city stops its daily business to celebrate this festival. In a ceremony called la plantà, the setting, 700 colorful statues are mounted throughout the city, in every square and (more…)
I find it hard to define gazpacho. In general, you’d see it classified as a cold soup —like what one usually eats with a spoon, served in a bowl or in a soup plate. Yet, that’s not how I remember my mom having gazpacho in the summers of my youth. And she should know, because (more…)