We obviously need a fun drink to make for tomorrow’s Fourth of July festivities!
So let’s throw all the gorgeous stone fruit we can find into a pitcher and top it off with some white wine.
A refreshing cocktail on what is bound to be a hot summery day is exactly what we need.
Hopefully everyone will have a day filled with parades, parties, swimming, and fireworks!
And sangria, obviously.
I unintentionally went off the grid for a week. I had planned on keeping up with my regular blog schedule but after arriving back in Cleveland last Monday for my sister’s wedding, I decided to just completely disconnect. I removed myself from social media, and barely checked in on emails, and really allowed to enjoy the time I had with my family.
It will be the last time in a while we’ll all be together for a while and I wanted to soak it all up without having to stress about keeping up with Instagram or Facebook. Some moments it wasn’t easy – the blogger in me wanted to make sure I was staying active enough to not be forgotten, but then I’d realize I’m with my fam celebrating a whole lot of love – and that was far more important.
I had to remind myself that people who work office jobs are able to disconnect themselves with an out of office email message or to put off emails until they return on Monday — so why can’t I for a few days?
It felt good to be present without the work distractions, to essentially not give (much) of a damn because everything will still be there when I return to it. It felt good to allow myself enjoy, to not feel the pressure of being in the blogging industry, to really be “on vacation.”
I plan to share more about the week-long festivities soon – tons of photos and stories to come – it was a beautiful, extremely fun, distraction-free week filled with a lot of laughter and love. An epic one that will be hard to top!
But for now, I need a day (or three) of rest since tomorrow will be a day of sippin’ stone fruit white sangria and watching fireworks!
- 1 cup cherries, pitted and stemmed
- 1½ cups sliced peaches
- 1½ cups sliced plums
- ½ cup peach brandy
- 1 750-ml bottle dry white wine, chilled
- Fresh mint or basil leaves for garnish
- Add the fruit to a large pitcher, pour brandy over top and stir. Add the chilled wine, and refrigerate at least an hour (up to overnight).
- Serve over ice, be sure to add some of the fruit to each glass. Garnish with a basil or mint leaf!