Friday, July 4, 2008

Happy 4th of July!

Digg!
Happy 4th of July! In honor of the holiday, I'm taking today off from posting a Fabulous Favorite Friday pick. But, I do have another wonderful recipe to share with you.

I am so excited because today at 10 a.m. our neighborhood has its annual 4th of July parade for the kids. Kids ride bikes, the little ones ride in motorized cars, some are pulled in wagons, and some are in strollers. They actually have a police escort from the main entrance of the neighborhood to the pool and the fire department brings a firetruck too. I have been busy decoraring Sawyer's wagon for him to ride. What a difference a year makes. Last year I was pushing him in his stroller. I'll be sure to take pictures to show. And our sweet Boston Terrier, Miss Zoe, will be walking in the parade. It is only fitting since she is one of the few true American breeds of dog. LOL

Saturday our family is all coming over to celebrate Sawyer's 2nd birthday. It is hard to believe our little guy is going to be 2. He is such a miracle and such a blessing to us. When he came 3 months early, we didn't know if he'd even be with us. I can't imagine my life without him.

Even though we are just having family, I decided to do a theme and we are having a Curious George theme. I've got some fun things planned and I'll be sure to post pictures to share next week.

Today's guest recipe is from my friend Nancy. She emailed me and said she is making this recipe to celebrate the holiday. She said it is a Southern Living recipe. Get a few of these in you and you'll see some fireworks. LOL

Texas White Sangria

1 1/3 cup water
½ cup sugar
4 (3 inch) cinnamon sticks
1 cup fresh mint leaves, divided
1 (750 milliliter) bottle dry white wine
2 lemons, sliced
2 oranges, sliced
2 peaches, peeled and sliced
2 cups club soda, chilled

Bring first 3 ingredients and ½ cup mint leaves to a boil in a saucepan over medium heat. Reduce heat, and simmer 5 minutes. Remove from heat, and cool. Cover and let stand 8 hours, if desired. Remove cinnamon sticks and mint leaves with a slotted spoon.

Combine sugar mixture, remaining ½ cup mint leaves, wine, and next 3 ingredients in a large pitcher, chill overnight, if desired. Stir in club soda before serving. Serve over ice.

Prep: 15 minutesServings: 10 to 12

3 comments:

betsy said...

What a great blog with all these recipes! I'm in CT, but in a real cooking slump! I'll be making this sangria tonight for a change! Thanks!

Claude said...

Oh my, I will definitely be trying this recipe!

Enjoy the parade!

Norma Kennedy said...

Enjoy ur 4th and thanks for sharing ur recipe !

Norma from 2 Peas

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