Because tonight we will be drinking this:Out of a bowl from Crate & Barrel that I think was designed for pasta salad.
"This," by the way, is peach sangria made from a recipe Garden & Gun dug up from the Charleston restaurant Slightly North of Broad. I made it last night, as it needs 24 hours to sit, but even then it tasted good.
And, in case you're wondering, yes, I did take a picture of it while it was already in the fridge. Not in the photo: the plastic wrap I pulled back from the bowl and the 15 Capri Sun apple juices right next to it.