The Fuzzy Chef & Friends

Since my local wine merchant (Val de Cole) got in a few cases of dirt-cheap Spanish wine, I decided to make 4 liters of sangria for my Open Studio. I may not have sold as much art as I wanted, but the sangria was gone. People complimented me; I don't know why people think sangria is difficult to make (or how restaurants get away with charging $8 per glass). It's easy, home-made fortified wine.