You look nice today~！

Ingredients:

2 eggs, 2 pieces toasted bread (we use whole wheat)

4 tablespoons Sabra Classic Hummus

1 medium avocado, peeled and pit removed Sea salt and black pepper, to taste 1/2 cup chopped grape tomatos.

Directions:

1. Cook one egg at a time. Spray a small skillet with non-stick cooking spray. Crack an egg into the pan and cook over medium heat. I like the eggs over easy, with a runny yolk.

2. Using a fork, smash the avocado. Sprinkle with sea and black pepper, to taste.

1 cup fresh blackberries

1 cup water

3 tablespoons sugar (or more to taste)

1 bottle sweet red wine (such as Sutter Home Sweet Red)

1/2 cup Blackberry Vodka (such as Pinnacle)

orange slices, lime slices, and/ or fresh blackberries

Place 1 cup blackberries, water, and sugar in small saucepan over high heat. Bring to a boil, reduce heat, simmer about 10-15 minutes or until blackberries are very soft.

Strain liquid several times and discard fruit. Pour into pitcher. Add wine and vodka. Add orange slices, lime slices, and blackberries as desired. Cover and refrigerate at least a few hours but overnight is desired.

1 (750 ml) bottle dry red wine

1/4 c. brandy

2 T.sugar

2 oranges, sliced

1/2 lemon, sliced

1 green apple, sliced

1 1/2 c. seltzer

Combine the wine, brandy, and sugar in a pitcher; stir to dissolve the sugar. Add the sliced fruit.

Refrigerate for at least 1 hour, and up to 1 day

Choose a 750 ml bottle of wine: typically a dry wine, though I have made a sparkling sangria with Moscato (semi-sweet) before and it was good.

Pour the wine in a pitcher and add about 2 tablespoons of sugar and about a 1/4 cup of liquor, typically brandy for red or rose wines and rum for white wines.

Stir to dissolve the sugar

Add sliced fruit

Refrigerate for at least a hour, and up to 1 day, before serving - note, though, that some fruits don't hold up as long as others and need to be consumed more in the 'hours' timeframe than the 'day' timeframe

2 cups strawberries, hulled and sliced

1 Valencia orange, sliced into think rounds

1 lemon, sliced into thin rounds

1 bottle dry, sparkling rose (750ml)

1/4 cup brandy (we went with Cognac)

3 tablespoons simple syrup (I used a lemon verbena-infused version)

2 cups sparking water

In a large pitcher, combine the strawberries and orange and lemon slices. Use the end of a wooden spoon to muddle the fruit a bit.

In a small glass combine the brandy and the simple syrup. Pour this and the bottle of rose over the fruit. Chill for at least an hour, or longer if you have it. Just before serving, stir in the sparking water,