This week will forever be known as the week we got the windows replaced, the week we toured the Syracuse public restrooms, and the week mommy officially lost her mind.
It’s hard living the gypsy life with three very young children in 95 degrees weather. Even the fun adventures I’d planned to keep everyone engaged have gone wildly awry. Who even knew it was possible to not have fun while enjoying a picnic at a beautiful park on a sunny day with bubbles and a gigantic bouncy ball??? I’m here to tell you that it’s entirely possible.
In fact, the best part of today was the hour I drove the kids around in our air-conditioned Honda Pilot while two out of the three napped and the third watched Up on our second row DVD entertainment system. Did you know that gypsies drive well-equipped Honda Pilots?
To say that this has been a tiring week is an understatement. The level of exhaustion involved in caring for an extremely active preschooler, a potty-training toddler, and a breastfeeding newborn everyday, for an entire week, from the trunk of my car, is overwhelming. It’s akin to having taken the three of them through Disneyworld on a hot summer day, by myself, only a heck of a lot less fun. We’ve tried to make the best of a tricky situation, but it’s been tiring for us all.
The weather is expected to hit nearly 100 degrees tomorrow. I’m planning to keep the kids in the air-conditioned mall most of the day, since the outdoor activities I’d planned for today were such a bust. The new windows are almost completely installed. I think we’re going to make it through this odd week (with sanity partially intact).
In the mean time, mommy needs a drink. An iced cold drink. Something of the adult beverage variety. How about an icy pitcher of ginger peach sangria??
(Oh, and in case you’re wondering…our local Wegmans takes the prize for best ambience in a public restroom.)
Ginger Peach Sangria
- 1 cup water
- 1/3 cup sugar
- 1 tablespoon fresh ginger, very finely grated
- 3/4 cup peach schnapps
- 1 tablespoon lemon juice
- 1-2 white peaches, chopped
- 1-2 granny smith apples, chopped
- 1/2 cup blueberries
- 1 large (1.5 liter) bottle Pinot Grigio or other dry white wine
Combine the water, sugar, ginger, and lemon juice in a saucepan. Bring to a simmer. Stir until sugar is fully dissolved. Remove from heat and allow the liquid to cool to room temperature. Add the peach schnapps and the fruit. Transfer the mixture to a pitcher and refrigerate for at least one hour or overnight. Add the white wine. Refrigerate until well-chilled. Pour over ice.