This story was sent by a reader and friend when she read my Sangria post.  Another illustration of how sustanence is meant to be shared, celebrated and unifies us all.

“Sangria, Spain, and My Father

I just had to share with you a terrific memory I have about Sangria, Spain, and my father.  When we lived in Germany, it was a fantastic opportunity to do a ridiculous amount of traveling.  One of our favorite and most memorable trips was a family vacation to Spain.

We spent 6 weeks in Spain with family and Trailer in tow.  This was the 70’s and back then everyone traveled with camper/trailer and set up home in Trailer parks.  It was a great opportunity to meet people from all over the world.  People would sight-see during the day, and gather at the campsite at night, to share their wonderful adventures.  So in Madrid my father learnt how to make Sangria.  It was a very traditional recipe with tons of red wine and just as much fruit.  My father wanted to really encourage people to gather (our place became the camper of destination), so every morning for about 4 days my father would make a fresh batch of Sangria in a large aluminum tub.  He would set it aside, and we would go on our way exploring, anxious to see what treasures we would see. Around 4:00 pm we would return back to the Camp site in preparation for the Gathering.  The tub of Sangria (which had been prepping all day) would appear, as would many other campers, bringing treats and specialties to share, often representative of their own culture.

One thing I fondly recall about the Gathering was the diversity of the people we met.  There were seasoned travelers, with many worldly tales and sage wisdom, and there were also young adventures, with a contagious sense of wonderment.  The language barriers didn’t seem to be an issue. People wanted to communicate with each other.  So at any one time you could hear broken English, fluent Italian, or Spanish, with a little dash of French, and German to complete the mix so much fun.

This explosion of community and eclectic sense of unity all happened because of a traditional recipe of Sangria, Spain, my father, and an aluminum tub.”

Kath’s quote: ““Sharing food with another human being is an intimate act that should not be indulged in lightly.”-MFK Fisher

Since it was not beach weather on Sunday, we decided to head into the city early but not before we scouted up some brunch.  We headed north to Albert Beach, to the east of Hwy 59 just before the stretch of highway to Victoria Beach.  As is typical of the beach communities of Lake Winnipeg, Albert Beach is primarily a French area (Victoria is British, Lester is German, etc.)  Just across the street from Saffies’s General Store, is a little hamburger stand that also serves authentic crepes.

Summer staff were being trained on the art of crepe pouring/spreading and flipping.  There are sweet selections of nutella, banana and strawberry and savoury choices which were perfect for a late brunch.  The traditional savoury recipe is made from buckwheat.  We ordered one of ham and cheese and another of spinach and tomato.  The ham and cheese started with a drizzle of hollandaise and then a slice of Swiss cheese and another of old fashion ham.  The veggie one began with a spread of pesto, a layer of tomato, a crumble of feta and then both crepes were folded into triangles and placed back onto the crepe pan to melt the cheese.

Kath’s quote: “…sprinkled with sugar and eaten hot, they form an exquisite dish. They have a golden hue and are tempting to eat. Thin and transparent like muslin, their edges are trimmed to resemble fine lace. They are so light that after a good dinner, a man from Agen is still willing to sample three or four dozen of them! Crêpes form an integral part of every family celebration. Served with white wine, they take pride of place on all joyful occasions.”-Anatole France

Life is different these days and I am coming to understand that the journey is as lovely as the destination-and so it is even for our short drive to the cottage on the weekends.  Instead of racing to the cottage door, we have acquired a new stop along the way –the Sandbar Motor Inn at Grand Beach.

They have nightly food specials to attract people to their bar and Friday nights are steak night.  A nice little sirloin, perfectly cooked to medium rare with cole slaw (vinegary-just the way I like it), grilled garlic toast, a baked potato and get this-a glass of red wine (or a beer) all for $9.95!  The place was hopping when we arrived at about 7.  The weather forecast predicted a rainy weekend-I can’t imagine how busy they’d been had the sun been shining!  They had already sold 200 steaks.

We found a spot next to the window by the great looking patio.  Since it was just the two of us and we were seated at a long table, we invited others to join us as fewer and fewer seats were open.  This is the way that I discovered that you could substitute a chicken breast for a steak.  My neighbour’s dinner looked wonderful and I think I’ll make that choice next time.

As a result of this lovely stop, we didn’t have to cook and better yet-wash dishes upon arrival at the cottage, we just unloaded the car and set up the DVD player to get caught up on our viewing of LOST.  Don’t worry, we got a lot of time in the great outdoors as well.

Kath’s quote: “The only time to eat diet food is while you are waiting for the steak to cook.”-Julia Child

The Conservatory at Assiniboine Park has been a long time destination of my family’s.  When my Polish Grandma (with an incredible green thumb) would come for a visit, we would often take her there.  You had to keep your eye on her though or she would try to steal a slip of a favourite plant.  When in her later years (she lived into her 90s) she finally acquiesced and allowed indoor plumbing to be installed, she placed a hoya on the edge of her bathtub.  A soak in her tub was jungle- like when the little plant climbed and twisted itself all over that corner of the bathroom.  The plant itself outlived my Grandma and I have been the caretaker of one of its babies for 23 years-isn’t life amazing?

As is my habit-I digress….  I still go to the Conservatory whenever I can drop in for a quick visit and see the seasonal displays outside of the Star Grill which is the reason I write today.  The park is situated about half way between the homes’ of a friend and business collaborator so is a perfect spot to meet for lunch.  On this day we sat in the beautiful terrace and enjoyed the sun.

Since I am of Aboriginal descent wild rice is a natural craving and because it is so nutritional, we try to include it in as many recipes as possible.  The Wild Rice Bowl is a salad selection on the Star Grill’s menu and includes a delicious mixture of sun-dried cranberries, grated carrots, cucumbers, red onions, lettuce, roasted peanuts & peanut sauce.

The regional menu also features local pickerel served a vaiety of ways and bison, another treat tyipcal of the prairies.  The next time I’m there for lunch, I already know that I will chose the Open Faced Mediterranean sandwich -smoked turkey with artichokes, spicy eggplant , black olives, Feta & Swiss.  The life of a foodie-always anticipating the next meal……

Kath’s quote: “The discovery of a new dish does more for human happiness than the discovery of a new star.” Jean-Anthelme Brillat-Savarin (1755-1826)

Sangria is perfect for hot summer days.  The basic recipe below can be altered any number of ways, but provides a good base for your own ideas and innovations.  Traditional sangrias are made with red wine but there are lots of options with white wine too.  Let your imagination run wild.  (I have to admit…after a few afternoon batches my recipes become quite unrestricted in terms of ingredients and ratios.  But no one seems to complain).

#1 Basic

1 bottle dry red wine

1 T sugar

Juice of 1 large orange

Juice of 1 large lemon

Large orange and lemon sliced thin

2 medium peaches – peeled, pitted and cut into chunks

1 cup club soda

Combine all ingredients except club soda and chill overnight.  Add club soda just before serving and serve ice cold.

#2  Spicy

1 bottle red wine (your preference but a Spanish Rioja is nice)

1 lime, lemon and orange cut into wedges

2 T sugar

2 t hot sauce

1 shot of rum

2 L bottle of citrus flavoured soda (I like Fresca, pink grapefruit etc.)

Pour wine into a pitcher and squeeze the juice from the fruit wedges into the wine.  Toss in the fruit and add rum, sugar and hot sauce.  Chill overnight.  Add soda just before serving.

Easy Sangria

Marinate 1 each sliced lemon, lime & orange overnight.  Add or substitute berries, grapes, melon, mangoes or pineapple if you like.  Upon serving, fill a tall glass with ice and mix half of the wine/fruit mixture with 7 up.

Kath’s quote: “Wine is the most healthful and most hygienic of beverages.”-Louis Pasteur