Last weekend we went on our annual trip to Little Basin with friends. It was heaven in a campground, lost in a sea of redwood trees. I wanted some fall and it delivered. The crisp air. The smell of the trees. I am not sure what it is about these big old trees, these wise souls. You look up, and you just feel so small and all of the suddenly, it’s like everything is put in perspective. It also helped that we had no cell reception at the campground, so all we did was to enjoy the company of our friends. Nowadays, it’s not so common, you know? I mean, how often do you spend an entire day with friends without checking your text messages or emails at least once?! We made memories for life, and that my friends, is much better than checking out my facebook page

The entire weekend was all guitar playing around the camp fire, making s’mores, climbing trees, telling stories.  Aaaaand we may or may not have been drinking this fall sangria all weekend I made a big container of it before we left, it was so easy to make and everybody loved it – soooooooo delicious! So I figured I’d share the recipe with you all – see it at the end of the post. I also made a box of these vanilla bean bourbon marshmallows for the adults (I am OBSESSED with this flavor combination right now) and they were a hit even with my friends who don’t like marshmallows. We gulped them down

Now all I want is to go on another camping trip, I could live in this redwood forest I swear Happy Tuesday, friends, and let me know what you think of the sangria if you try it!

Fall sangria recipe

1 bag of cranberries
2 red apples
2 green apples
2 pears
2 bottles of white wine (pinot griogio etc)
2 liters of hard cider
rosemary and raw sugar for garnish

Cut your apples and pears in cub, and place them with the cranberries at the bottle of your containers. Pour the wine and cider over the fruit, mix and let sit over night in a cool place. Serve cold with rosemary dipped in raw sugar – don’t skip this, it makes a BIG difference To get the sugar to stick to the rosemary, quickly dip the rosemary branches in water, get rid of excess water and roll in the sugar. Please enjoy moderately – you can easily cut the ingredients in half if you need less

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