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Hellooooooo Thanksgiving week! So glad you’re finally here. Today I’m sharing a festive Thanksgiving Sangria recipe and what I’m thankful for.
Wow. There’s just so much to be thankful for this year. Many people don’t know, but the past few years haven’t been exactly a cakewalk for me. I’ll just leave it at that. This little blog of mine is what has kept me going many days. It’s so rewarding to converse with people all over the country about their love of food and drinks. It makes me so very happy. So thank YOU so very much. You all have made my life brighter on many occasions.
This year, I’m thankful for my awesome partner, Brian, that I met almost 2 years ago. He is my rock and has always believed in me.
And I’m also thankful for one of my very best friends, Rhonda. Today I would like to share with you a little of Rhonda’s story. Rhonda and I met at work when we both started working at a local surgical center in 2012. We instantly bonded.
This year Rhonda was diagnosed with breast cancer. She endured a double mastectomy like a champ, always having a smile on her face, regardless. Even when I showed up the day of her discharge of her surgery, we were laughing so hard at things I can’t even remember.
Rhonda is still dealing with cancer, but ALWAYS has a smile on her face. She made me realize my little problems are minimal. Rhonda will show up at a gathering looking like she just walked off of the red carpet. NO LIE.
Rhonda and I have a special surprise day planned tomorrow that I’m so excited about I could just burst. We both have so much to be thankful for. God is so good. Rhonda’s message to everyone is to get your yearly mammograms. Love you all and Happy Thanksgiving!Print
- 1/3 cup honey
- 1/3 cup water
- 1/4 teaspoon apple pie spice
- 1 ( 1.5 liter) bottle pinot grigio
- 1–1/2 cups apple cider
- 1 lemon, sliced
- 1 small apple, cored and sliced
- 1 orange, sliced
- 1/2 cup fresh cranberries
- Optional: Stud 1 orange slice with cloves and add 3-4 star anise, if desired
- Place honey, water and apple pie spice in a small saucepan over medium heat. Bring to a boil and reduce heat to maintain a gentle simmer. Simmer for 5 minutes, remove from heat, set aside and allow to cool.
- In a large pitcher, pour in pinot grigio and apple cider. Add fruit slices and cranberries.
- Pour in honey mixture. Stir to combine.
- Cover and refrigerate for at least 2 hours before serving.