by Walter Campbell
Just because I’m
Spanish, she thinks I can make authentic sangria, as though I’m born
with sugary wine and liquor pumping through my arteries. Cut me, and I
bleed delicious. Fine, whatever, here’s some brandy, sliced up oranges
and lemons, about ten raspberries, a little sugar, and a bottle of
chilled Rioja. Does it taste authentic: a little bit of Madrid, a small
amount of Barcelona, and maybe some Valencia for good measure? Well, if
it doesn’t, then we have two options: we can either add half a bottle of
zinfandel and a lime or we can run a butcher knife along my thumb and
let it bleed into the carafe for a few minutes. Your call.
lives and works in Philadelphia, went to school in New England, and
grew up in L.A., but he'll write pretty much anywhere. Recently, his
work has been published in Dog Oil Press.