We made it. Halfway across the country. With our loot and car attached. We said goodbye to our old home and hello to a new one. We unpacked globs of boxes, put together stupid amounts of Ikea furniture, and painted some of it too. High stress situations don’t always lead to the smartest decisions. Needless to say, I’m banned from painting furniture and reading Young House Love for awhile. They give me way too many ideas.
We started new jobs this week. My husband started his 2-year fellowship that brought us out east in the first place. I took a giant leap out of my comfort zone and started my own little design shoppe after a nudge from Fifth & Hazel. With a little change comes alot of change, I guess. Good change, but change none the less.
But one thing that hasn’t changed is my Sangria recipe. It’s a summer staple. With hints of lime, fresh squeezed orange juice, and a splash of tequila, it’s almost too good to be true. Cheers to change, a happy Fourth, and sips of sangria!
- 1 bottle of dry red wine
- 1 c. freshly squeezed orange juice
- 1/3 c. sugar
- 1/3 c. tequila
- 1 orange, sliced
- 1/2 lb. (8 oz.) strawberries, sliced
- 1 lime, sliced
- sparkling water
- Add about half of the orange juice into a sauce pan with the sugar. Cook on medium heat and whisk until sugar dissolves. Allow to cool completely. Stir in remaining orange juice.
- Pour wine into pitcher. Add tequila and cooled orange juice. Stir.
- Add sliced fruit and place in refrigerator for at least 4 hours before serving.
- Serve with ice and sparkling water. Optional—garnish with lime or orange wedge.