Boysenberry Sangria and Friends

Last night was dinner for 15 of us. A family oriented affair complete with two cute little girls belonging to the under 2 crowd. My favorite kind. I made a massive amount of pulled pork and we ate sandwiches on white Sara Lee buns. Only white will do the job of soaking up the bbq juice properly. Of course I added smoked paprika to the bbq sauce and it added such a nice smokey flavor it made me excited for my next Ferry building trip to get more.
M. held her own with the 3 boys that were here. I kept seeing her with different shoes on as she raced around the yard and house, which is always a mystery to me. There was a big splinter in little B's foot he let me carefully poke and prod out with a needle. I am always impressed with his pain threshold. At the end of the night he tripped on someone's knee while running, and hit his face on the floor. A bloody nose ensued, and I only heard a small whine from him!
It was all over by 10pm, and like always, I feel incredibly lucky for friends (who are more like family) like the ones we have.
Today I am venturing out solo to see Julia & Julie. Somehow I am fitting frozen yogurt into that scenario as well. M. is going to get some solo daddy time and I am thinking about how next week is our last full pre-k week left. The county fair starts, which will spice things up, totally annoy me and make me complain about how expensive low quality fun costs.
I made boysenberry sangria last night, (the same ones that are in my blog banner photo) and I was happy how it turned out. My boysenberries were picked at our local CSA farm just about a month ago.

Boysenberry Sangria

1/2 cup torn mint leaves
1 tsp. orange blossom water
4 cups frozen boysenberries
2 bottles sparkling water (750ml. size)
2 cups watermelon
1 lime thinly sliced
1 lemon thinly slices
1/2 cup sugar (or less, so taste it)
2 bottles of wine (I used a sauvignon blanc and viognier)
2 cups of ice