Saturday Drinks....Sangria!

1 peach

1 nectarine

3 apricots

5 ounces peach brandy

1 bottle chilled italian sparkling wine

1 cup peach nectar

superfine sugar

Directions:

In a pitcher, combine peach, nectarine, and apricots, all pitted and cut into wedges. Stir in peach brandy; let sit at least 1 hour. Stir in sparkling wine and peach nectar. Add superfine sugar. Serve chilled.

Salt & vinegar potato chips

4 medium red potatoes, scrubbed

2 tbs olive oil

1 tsp salt

1/2 tsp black pepper

malt vinegar, for drizzling

Directions:

1. Heat oven to 225 degrees. Place two baking sheets in the oven, and let heat for about 10 minutes.

2. Slice potatoes. Toss potatoes with olive oil, salt and pepper.

3. Remove the baking sheets from the oven, and arrange the slices in a single layer. bake until potatoes are golden on the bottom side, about 30 minutes. Turn potatoes over, and bake until they are golden brown al over, about 15 minutes more. Remover from oven, drizzle with vinegar, and serve immediately.

(via Martha Stewart)