white peach sangria

sunset reflection

i had this recipe saved since a year ago, when the air was just as oppressively hot as it is now and we were all just as desperately thirsty for a clean cold drink — but the times were so so different. at once less turbulent yet more uncertain, every step a test of sound ground.

i was swimming my way through fresh unemployment at the time and the simultaneous feelings of rejection and liberation that it brought. things were murky, and i decided to just float in it. a summer wedding gave us roles: a bride and her maids, and so we rallied; and for me it swiftly gave me a new point around which to pivot and swivel. i was grateful.

in that summer, that was what i knew of strength: to call upon others, to link our arms, to celebrate our ties, even as we tightened them. we had a thing every wednesday — we had a thing, period — and it made me strong.

coffee cup

this year, to count back the months and figuratively turn them over in my hands… i see what has shifted and settled, to become more fully itself. anxieties turned into job offers, vows into supreme partnership; wanderlust evolved into residence; and in some cases, quietly kept longings revealed themselves to be decidedly false starts. for better or worse, it was a year of becoming.

it may be a strange time to do a year-in-review — end of june, cusp of july — but i suppose this is what happens when i finally log into a long-neglected blog account. and when i run on teacher time, with summer opening up ahead of me, full of promises of free time and a freed mind.

in any case, i think i like where i stand. i like the view from here; i like how my legs feel underneath me.

a year later, cheers to that.

white peach sangria

White Peach Sangria
Adapted from the Los Angeles Times
Makes 16 servings
2 bottles dry white wine
¼ cup brandy
¼ cup peach schnapps
2/3 cup simple syrup
2 tsp. vanilla extract
juice from ½ an orange
juice from 1 lime
3 white peaches, sliced
½ orange, sliced into wheels
½ lime, sliced into wheels
1 lemon, sliced into wheels

  1. In a large pitcher or beverage dispenser, combine the wine, brandy, peach schnapps and simple syrup. Stir in the peach, orange, lime and lemon slices.
  2. Cover and refrigerate for 48 hours.

late summer squeeze

i returned from a quick weekend out of town to find that the weather at home had changed. for weeks it seems, the air conditioning in our house would get flipped on scarce moments after i woke up because the rooms quickly became too hot to bear. but now the windows are open all day long because the breeze is a fresh rush of air instead of the hot breath it used to be; it carries the faintest whisper of the cool fall days to come.

like a kid, i take these hottest months as a time to go outside and play. even if you have somewhere to be soon, something to do next, the sun shines and the days stretch such that you can trick yourself into believing you’ve got all the time in the world – for a few crucial moments at least. so you dangle your feet in the pool, drink everything on ice, sit in the shade and daydream awhile. seeing as it’s september already, though, i suppose our thoughts should turn towards more serious pursuits: brisk walks and wearing sensible clothing and not having dessert in the middle of the afternoon. but the weatherman says the city is set to warm right back up again, so before autumn arrives for certain and it’s time to come inside, i am setting off for the store in search of some popsicle molds so i can make these:


blueberry and lavender pops

{photo from the los angeles times}

or these:

creamy pistachio pops
(made of sweet milk scented with earl grey and cardamom)

{photo from food network}

or maybe both. there’s a lot of summer to squeeze in before the seasons change.