HOLIDAY SANGRIA.

We came home from 90' sunshine and 95% humidity, to some of the colder southern California temperatures I have ever felt. It doesn't bother me, I crave seasons, and it gets me in the holiday mood. The music, decorations, friends getting together for ugly sweaters or wine and cheese - it's all just so cozy and festive. It's not the gifts and shopping that excite me in December, it's the good company.

I looked into some sangria recipes, as I wanted something different to bring to a get together this past weekend. The rules here are like that of vegetable soup, you can kind of get away with tossing in anything that's around. It doesn't seem like you can really mess it up. This combination felt 'holiday-ish' to me with all sorts of winter fruits, and the hint of warm spices. I don't like drinks super sweet, so after the fruit sits for a bit, the bit of honey and ginger ale add plenty of sweetness to this sangria. It travels well, and is a nice change from the typical bottle of wine. Put it in mason jars (without the ginger ale), tie a pretty ribbon, and you've got yourself a unique gift. 'Tis the season.

HOLIDAY SANGRIA // Makes one large pitcher

If you are serving this individually, use the ginger ale as a float. If you are leaving the pitcher out for people to help themselves, stir in about half the can of ginger ale.

1 bottle Zinfandel

1/3 Cup Cointreau

1/3 Cup Gran Marnier

1 Can Natural Ginger Ale

1/4 Cup Honey

1 Honeycrisp Apple

1 Large Orange

1 Fuyu Persimmon

1 Pear

2 inches of Peeled Ginger, in rough pieces

2 Sticks Cinnamon

Pinch of Ground Cinnamon

1 Tbsp Dried Cloves

Fresh Mint for Garnish

1. Cut the fresh fruit into thin slices, width wise (so it looks pretty). Toss the fruit, ginger, cinnamon, cinnamon sticks and cloves into the pitcher.

2. Warm the honey just a tad, add to the fruit.

3. Pour the wine, cointreau, and gran marnier to the pitcher. Mix everything around. I left mine at room temperature for an hour to marinate, and then I put it in the fridge for another few hours to cool.

4. To serve, fill the pitcher with ice. Put a few mint leaves in each glass, fill it 3/4 way full with sangria, and top it with ginger ale.

SPICY CHAI LATTE

Dear sister,

I've been thinking of you since the other day when we were at the gym. I like when we talk about life while moving our bods, feels so productive and efficient of us. You said, "I didn't realize being 23 was going to be this confusing" and I wanted to jump straight off my elliptical pedals and hug you. I didn't, because... well, neither of us are much for a 'scene', and I know you didn't mean much by it, but the empathy rushed through me like stepping into a cold shower. I know we are completely different people, in all sense of the word, but please believe me when I say I know exactly how you feel. Once a 'grown up' (read, graduated), we were under the impression that if one works hard, you get what you want/need. It seemed a realistic expectation to me too, and the reality of it is, like you said, far more confusing than we romanticized this phase of life to be.

Though I've only got a few years on you, and am clearly still figuring things out, I promise you that this will pass. Life will surely become more expensive, and more responsibility will rear it's head, but you continue to grow up with those things. By observation and life experience, we write our own definition of what love is, and then giving and getting that kind of love, seems to be most important to all these other little things. Sappy, I know, deal with it. I don't have answers, but I know our hopes of cute houses, dinner parties and traveling aren't far off. I am so proud of you, and the fact that you are pursuing what you love inspires me.

This lovely beverage, in an ironic way, is kind of what I am trying to say. I initially followed a recipe; it wasn't spicy enough, it suggested you steep the tea in milk (which never works) and was less than impressive. When I tried it again, MY way, it was better than I thought. You may have to figure through this crazy life a few different ways, but in the end it will exceed your expectations.

Love, your STILL confused yet motivational sister xo

SPICY CHAI LATTE // Makes 4 Small Cups

4 Bags of Black Tea (English/Irish Breakfast, Darjeeling etc.)

1 Cup Milk

2 inch. piece Fresh Ginger, cut into pieces

1 tsp. Cloves

1 tsp. Cardamom Seeds

1 tsp. Black Peppercorns

3 Cinnamon Sticks

1 tsp. Ground Nutmeg

Star Anise (optional)

Muscavado/Brown Sugar or Honey

1. In a small plastic bag, combine the peppercorns, cloves and cardamom. Use a heavy mallet or skillet to crush the spices into coarse pieces.

2. In a saucepan on medium heat, combine the milk, crushed spices, cinnamon sticks, ginger pieces, and fresh ground nutmeg. Allow the milk to come to a gentle boil, then cover and turn off the heat. Allow everything to steep for about 15 minutes.

3. While the spicy milk steeps, bring water to a boil. Combine the 4 tea bags with two cups of boiling water. Allow the tea to steep for about 4 minutes and discard the tea bags. Add the tea to the warm spicy milk.

4. Put a fine mesh sieve or coffee filter over a pitcher, and strain the spice chunks out of the tea. Put one Tbsp. of muscavado sugar or honey in each cup and pour the tea latte on top. Stir and enjoy warm.

* If you like it cold, add the sweetener and chill the pitcher for a few hours. Do not pour over ice immediately or it will be watery and tasteless. Serve over ice once the chai is completely cold.