To the occupants of the lighting white convertible that blew by me earlier.
Four white-haired ladies and a massive Irish setter, cruising with the top down on a Tuesday afternoon.
I saw the riders all lean in toward each other, and then they threw their heads back, howling at a joke I wish I’d heard. Even the dog was smiling. I like to think maybe they were four runaway grannies, busting a move up Old Hickory Boulevard before anyone could saddle them with kids to watch during Fall Break.
Go, grannies, go!
I don’t have many close girlfriends (it’s one of the many things Angelina Jolie and I have in common), but seeing those ladies made me think I should get some.
Honeycrisp Apple Sangria
Adapted from “Food & Wine” (October 2007)
- 2 Honeycrisp apples (one for sangria, one for garnish)
- One 750-milliliter bottle unoaked Chardonnay
- 1/2 cup Calvados or other apple liquor
- 3 tablespoons sugar
- 2 oranges, 1 quartered
- 1 lemon, quartered
- 2 cinnamon sticks
- 2 quarter-size slices of fresh ginger
- 3 cloves (optional)
- Club soda or lemon-lime soda (like Sprite or Sierra Mist) or ginger ale
- Garnish: 2 tablespoons sugar + 1/2 teaspoon ground cinnamon
- Peel, core and chop one of the apples. Set aside.
- In a large pitcher, combine the Chardonnay, Calvados and sugar. Stir to dissolve the sugar.
- Add the chopped apple, 1 quartered orange, lemon, cinnamon sticks, ginger and cloves (if using). Refrigerate at least 4 hours.
- Strain the sangria into a pitcher. (You can just trash the leftover fruit.)
- Peel, core and finely chop the remaining apple and orange. Toss them in a bowl, and set aside.
- On a small plate, blend the 2 tablespoons sugar and cinnamon. Moisten the rims of your wine glasses, and dip them in the cinnamon sugar to coat.
- Fill the glasses with ice. Pour in the sangria until each glass is three-quarters full. Top with a splash of soda.¬†Garnish with a spoonful of the chopped apple and orange.