Sugar runs from the corners of my mouth.
There is nothing sweeter than this.
I have been eating nectarines.

My fiancé does not believe what he sees.
His eyes are wide
and he walks with his hands in his pockets.

The nectarines are gone.
The wine bottles are empty.
The guests are standing by the door and coming in.

Their eyes search,
their legs shake like branches.
Our poor friends begin to stamp their feet and weep.

They do not understand.
He gets on his knees and begins to lick my hand,
I scream.

I am a new woman.
I purr at them and meow.
I carry the pitcher to them, dripping with joy.

Inspired by: Eating Poetry by Mark Strand

This, of all things, is my first post – a sangria recipe. It captures what my summer is shaping up to be – one recipe after another, one ingredient after another.

Nectarines are in season and they are perfect everywhere. On a road trip to San Francisco. While camping at the base of Mount Baldy.  I wanted to make a white wine Sangria with peaches but all I wanted were nectarines, so after reading through a couple of recipes, I created this. I Can’t. Get. Enough. Some cool nectar for a hot summer night, with friends.

Ingredients

• Two 750-ml Bottles of Sauvignon Blanc
• 2 cups Grand Marnier
• Two 12-ounce cans Peach Nectar
• 4 Fresh Nectarines
• 3 cups of Fresh Strawberries

Method

Mix the white wine, Grand Marnier, and peach nectar in a pitcher. Add the chopped nectarines and strawberries. Refrigerate overnight. Serve over ice.