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  • Mari. I've lived in Venezuela, Spain and Portugal. I love the world. I love the ARTS. I love my family & friends.

    We (as in me and my multiple personalities) support equality, tolerance and critical thinking!


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    There’s always time for sangria! 
Say you are reading a book, it is a hot summer afternoon.. I bet this will help with the mood :)
I usually use a White Lambrusco instead of the Sauvignon Blanc or the Pinot Grigio… it is sweeter and sparkling. Delicious… 
Drink: Summer Fruit Sangria
“Ingredients
* 6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks * 1/4 cup thinly sliced peeled fresh ginger * 1 to 1 1/2 cups fresh basil or mint leaves * 1/2 cup orange liqueur, such as Cointreau * 1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio * 3 tablespoons fresh lemon juice (from 1 lemon) * Ice Directions 1. In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur.  2. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. 3. Add wine and lemon juice and stir to combine.  4. Refrigerate 1 hour (or up to 1 day). To serve, fill glasses with ice and top with sangria.”

    There’s always time for sangria! 

    Say you are reading a book, it is a hot summer afternoon.. I bet this will help with the mood :)

    I usually use a White Lambrusco instead of the Sauvignon Blanc or the Pinot Grigio… it is sweeter and sparkling. Delicious… 

    Drink: Summer Fruit Sangria

    Ingredients

    * 6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks
    * 1/4 cup thinly sliced peeled fresh ginger
    * 1 to 1 1/2 cups fresh basil or mint leaves
    * 1/2 cup orange liqueur, such as Cointreau
    * 1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
    * 3 tablespoons fresh lemon juice (from 1 lemon)
    * Ice

    Directions
    1. In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur. 
    2. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. 3. Add wine and lemon juice and stir to combine. 
    4. Refrigerate 1 hour (or up to 1 day). To serve, fill glasses with ice and top with sangria.”

    Posted on Friday, July 22nd 2011