Wednesday, January 31, 2007

The best kind of booze is educational booze.

You may recall my mentioning a presentation on Spanish history in my last post. It was the topic I'd chosen (though not formally) for my oral presentation for Spanish class, mostly because I have an odd fasciantion with the dangerously inbred Habsburg monarchy. It was so frustrating that every time I tried to work on it, I'd find myself giving up and browsing food blogs instead. That's when it hit me: why the heck would I present a frivolous, tabloid-worthy history lesson when the obvious answer was looking me in the face?

I had a lot of trouble deciding which foods from Spanish-speaking countries I'd choose to make. If it was a main course, it had to be vegetarian. It had to be authentic; I refuse to serve my classmates chips and salsa from a bag and a jar. It had to be easy to make and easy to transport.

It didn't take long for the sweets to grab my attention. I debated cupcakes for a bit, but scrapped it due to authenticity reasons. Wanting something more authentic and still sweet meant flan, which I had none of the ingredients or equipment for (I was unable to splurge on the supplies due to my upcoming trip to the US of A - more on that later). Then, a few days ago, one of my friends said, "Why go to the trouble of making all that food when you could just make sangria?". I agreed, got permission from my prof to use real wine, and got to work.

I'd decided from near the get-go to make sangria and some food. While returning home on the bus one night, a classmate from spanish plonked down next to me. He was drunk and heading home from the bar (but it's okay; it was Robbie Burns Day). When I told him of my plan to make sangria with non-alcoholic wine, he insisted that I spike it with real wine. I opted in the end to use all real wine.

So what if my class is at 11:30 in the morning? That's close enough to noon to count, I think.

I'm anxious as all heck for the presentation tomorrow, of course, because for some reason speaking formally in front of people makes me dead nervous. However, rest assured that I won't be chugging any of this until AFTER I've presented. Cheers!

Una receta tradicional por la sangría

1 y ½ litros de vino tinto
1 apuro de canela
1 taza de jugo de naranja
¼ taza de jugo de cal
½ taza de jugo de lim
¼ taza de az
frutas cortados (naranjas, lim
ónes, cales, y melocotónes son las frutas mas comúnes)

Vierto todos los ingredients líquidos juntos en una jarra. Mezcle revolviendo hasta el az
úcar es derretido. Agregue todos las frutas. Refrigere por la noche y sirve con hielo manana.

PS: Translating this in Babelfish is hilarious!

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