Monday Already? Pass it over here - Sangria Recipe

I don't know how yours was, but my weekend can best be summed up in two words:  too short.

I'm sure we all feel a dab of this every Sunday evening/Monday morning, but I can usually haul myself out of it.  This time, not so much.  After all the goings on last week I could really use an extra day off.  How about you?

Friday night I got take out and vegged on the couch with my favorite Primetime, 20/20 and Dateline episodes.  If there's a suspicious character within a 20 mile radius I think I could pick him out.  The I.D. Channel is my fave!  On Saturday I slept late while the Chef visited his mom in the ICU.  She was still a little groggy, but did sit up for a bit which is great news.  Later in the day while she was resting we hit the beach for a couple hours and relaxed in the wind and the sun.  It got a little crazy at times, but was a heyday for kite fliers and surfers alike.

 There's the Chef trying to keep sand from blowing up his nose while kites flew in the distance.

Sunday was a flood of relaxation and barbecuing.  The Chef hooked it up big time with some yummy appetizers (recipe later this week) and we finally dipped into the fabulous Sangria he made last Monday...it's been resting for more than a few days with everything that happened, so was even more perfect.

Let's pour one out ladies and gents.  Here's to Monday - and this week going by quickly!

Sangria
2 ea plumb, peach, nectarine cut in 1/8
1 ea apple and lemon cut in 1/8
1/2pt strawberry cut halved
1/4pt cherries halved and
3C red wine
6oz peach schnapps
6oz coconut rum
12oz pomegranate juice
Club soda

To begin with, this recipe is easy.  The Chef has made several versions and I think this is our favorite to date because of the Pom Juice, Peach Schnapps and Coconut Rum.  So without further delay, let's get to it.

What you need to do first is cut your fruit.  To cut fruit with stones - first cut the fruit in half and then remove the pit.  From there cut each half into 4.  For the apple - first cut it in quarters and then cut out the core.  From there cut each piece in half.  Strawberries are self-explanatory.

As the fruit is being cut up, add it to your Sangria pitcher.  I use a martini pitcher because I'm secretly enamored with the glass stir stick.

Seems like a lot of fruit, but is the perfect amount.

Next simply combine the remaining ingredients and gently stir.  Have you ever used Pom Juice in your Sangria?  The Chef swears by it and I would have to agree that it adds a certain something to the taste.

Once all ingredients are combined let the Sangria marinate overnight in your refrigerator.

 Of course this is not the refrigerator.  Wanted you to see it with all the liquid added.

To serve: fill glass 3/4 with ice, pour Sangria over top and add some fruit. Finish with 1/2oz club soda.

Fruit on ice.

Pouring it out - is it Friday yet?

Ready for the Club Soda.

Mmmmmbubbles.  This was mine.

But this was the Chef's.  Cool bubble action!!

If you have an ingredient that sends your Sangria to the next level, we would love to hear about it.  In the meantime, bottoms up!  What did you do this weekend?

And thank you again to everyone for the kindest, most heartfelt comments and emails regarding the Chef's mom.  Your thoughts and prayers are so much appreciated and dear to our hearts. 

Here's a parting shot of Saturday's kites and kite surfers taken with the Hipstamatic.

p.s.  Today is the last day to enter for the Ebelskiver giveaway!!  Comments accepted at the giveaway post until 11:59 PST tonight.  Good luck everyone!!