Sangria and Burgers

Scott and I are seasoned veterans at cooking for masses from our tiny galley kitchen, but it's been quite awhile since we last accomplished the feat, so we were a bit rusty last Sunday when we entertained 10 guests in our little home. But we managed to cook a wonderful meal of burgers, home fries, fresh melon, sangria, and pound cake-nectarine sundaes for my parents, little brother and girlfriend, The Verburgs, and Kelly. Thank goodness our backyard has a picnic table we could all fit around!

The whole crew: Scott, Mom, Victoria, Max, Nichole, Micah, Brian, Kelly, Dad

Burgers made with organic meat...delicious!

Micah-sized burger

Mango-Peach Sangria

(inspired by Food & Wine)

In a saucepan cook 1/3 cup sugar with 1/3 cup water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in 1/3 cup Grand Marnier, 1 bottle Viognier, 1 chopped mango, 1-2 peaches cut into thin wedges, and a few mint leaves. Serve immediately, or if you prefer it sweeter, let it sit a bit. I suggest not serving the mint leaves in the glasses, as they annoying get stuck in your mouth.

I look forward to enjoying this drink on those hot summer days...