Short getaways with my gal pals always do wonders for my energy level. Getting out of Dodge for quick trips is a favorite way to rest and recharge so I can return home ready to tackle real life again. For me, any destination will do the trick, but I especially love my family home in The Land of Enchantment: Santa Fe, New Mexico.
Lucky for me, Jamie’s writing convention in Texas coincided with one of my visits home. So she hopped over here, and we spent the last few days hiking the beautiful Tent Rocks, enjoying a massage at Ten Thousand Waves, and eating the spicy local food (I got Jamie to try her enchiladas “Christmas” style, which means having both red and green sauce). Despite those activities, we spent most of our time “porching”. Just sitting under our covered porch in rocking chairs talking, laughing, crying, watching the storms roll in, and okay, sipping white wine sangria.
Now that I’m back on my own for a few days, I’m reminded of the restorative power of friendship. We may rely on our husbands, boyfriends, and children for love and support, but the type of trust and love in friendship among women is one of the strongest and most crucial I know. It’s not a relationship we should ever take for granted.
Have you been hanging out with your friends enough? If not, pick up the phone and make a plan. And just in case you need the white wine sangria, here is the recipe:
Martha Stewart’s Summer Fruit Sangria…A pitcher of this made with white wine, fruit and liqueur will get the party started!
6 cups assorted fruits (such as mango, peaches, cantaloupe, and pineapple)
¼ cup thinly sliced peeled fresh ginger
1 to 1 ½ cups fresh basil or mint leaves
½ 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)
In a large pitcher, combine fruit, ginger, basil or mint, and orange liqueur. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. Add wine and lemon juice and stir to combine. Refrigerate 1 hour (or up to one day). To serve, fill eight glasses with ice and top with sangria.