Whip up a pitcher of this Tropical Pineapple Sangria Recipe for your next party or special occasion! (Yes, Friday night counts as a special occasion.)
Happy Anniversary, you say? Why thank you! You are right that today marks exactly one year since I started The Weary Chef, and I am ready to celebrate! I decided that a great way to do that was with a brand new white sangria recipe, Tropical Pineapple Sangria to be exact. The recipe is at the end of this post, but first… Before I get to the sangria, I thought it would be fun to take a little walk down memory lane and tell you how The Weary Chef got started.
Why did you start a recipe blog?
I created this blog on a whim. A fellow parent asked me a few months before I got it going: “So, what else do you do besides being a mom?” I honestly had no response. I took care of my boys, did a bunch of PTA stuff, and my hobbies were pretty much cooking, eating, and drinking. I suddenly felt very boring. That was weighing heavy on my mind I guess, and then around Christmas 2012 I had a random conversation with another friend about blogs. During that talk, I had a spark of an idea to make a food blog, an easy dinner blog to be exact. Oh, and it could have weekly dinner menus and grocery lists. Maybe I could write a happy hour recipe every week.
I didn’t know it at the time, but that conversation was about to change my life. A few days later, I decided I was going to go for it. I thought up the name “The Weary Chef” one evening, registered the domain, and hit the ground running. My first weekly menu was full of seven tried and true recipes and originally didn’t include photos. I didn’t care because I was too excited to wait for pictures. I also had no idea what I was doing and didn’t understand the importance of photos for a food blog. In fact, I even wrote an article about how I didn’t have the time, equipment, or skill to take beautiful food photos, which seems ridiculous now.
What has changed in the first year?
So, with a better camera and LOTS of practice, my photos have improved. What else has changed around here? I started out thinking I could be somewhat anonymous, only using my first name and calling my family The Pants, The Short One, and The Tall One. First of all, Google doesn’t believe in author anonymity. You dang well better use your real, full name and show your face if you want to show up in Google searches and whatnot, so I gave up on that. I still don’t use my kids’ names because it makes me nervous from a safety perspective, but I pretty much stopped with the nicknames because it felt silly.
I’ve also tinkered around A LOT with my header, logo, and site design over the past year! In the end, my original mission was to write weekly dinner menus full of easy recipes and throw in a cocktail for Friday Happy Hour. I have stayed true to that theme and will keep it going as long as you keep reading! Thank you all so, so much for all your support, encouragement, and friendship!
Let’s get to the Pineapple Sangria!
Now, who’s ready for a drink? This fruity tropical sangria with pineapple is full of citrus flavor and even a hint of coconut. Make up a pitcher and let’s have a virtual toast to another year together!Print
Stir together all ingredients except seltzer in a large glass pitcher. Cover and store in refrigerator for at least three hours before serving.
Serve over ice, with a splash of seltzer if desired.
- Prep Time: 10
- Cook Time: 240
- Category: Cocktail
Want more sangria in your life? I’ve got some great recipes for you!