I feel so lucky to have foodie friends. We’ve made pizza, dumplings, scallion pancakes, pajeon (Korean pancakes), cookies, muffins and more together. This time it was tapas! And yes, sangria.Prep started on Friday with recipes from 101 Sangrias and Pitcher Drinks by Kim Haasarud of Liquid Architecture. The wonderful photographs by Alexandra Grablewski make you want to stir up all 101, but I was doing two: one berry red, the other citrus and grape.Mushrooms, zucchini, yellow squash and carrots went into the oven to roastand peppers into the flames on the stovetop.Some of the peppers were going into romesco: a delicious sauce of ground almondsroast tomatoes, garlic and olive oil (adapted from this Serious Eats recipe).It got whirred up in my Christmas present pink Cuisinart.Other little bites: manchego cheese and membrillo (quince paste) skewers, and bacon-wrapped medjool date and chorizo skewers.For dessert a nod to St. Patrick’s Day with Irish Car Bomb Brownies, seen on Pinterest from A Spicy Perspective. The bomb of chocolate, butter, heavy cream, cream cheese, Guinness, Bailey’s Irish Cream AND Whiskey meant that the baked batch (without the pan) weighed 4.5 pounds, and that was before I pressed some Andes Crème de Menthe Baking Chips into the ganache.A well-fed crowd we were with Katy’s garlic shrimp, dips and spreads, meats and cheeses and Marissa’s bag full of Amy’s Bread.And a single ‘petit four’ daffodil could fit onto the very full dining table.