Owning a house is a lot of work. I know people tell you that, but in my mind I was like “yeah yeah yeah” because I am a brat and think I know everything. Everyone was right. It is a lot of work. We planted grass seed in the back which is coming in well…in patches. My husband bought an axe (God help us all) and chopped down some very small trees. I have been working on flowers and a vegetable garden. We bought a lawn mower and now mow our own lawn! It’s all so crazy.
I love our home and have loved planting flowers and watching my husband do manly yard work and work up a sweat. But with so much change happening so fast, it is sometimes hard to take it all in. I have moments where I wonder how I got here or if I am being true to myself and am I still fun and is my life Revolutionary Road. I get ahead of myself, I know. I like to think of myself as a person who resists conformity and marches to the beat of her own drum, but as I see a house in a subdivision (albeit a non-traditional subdivision) and a husband mowing the lawn, I sometimes wonder if I only “like” to think of myself as subversive and different. Am I really just a cow in the herd supporting the patriarchal and societal norms? I don’t have all the answers to these questions yet, but the first step to understanding anything in life is asking the right questions…The second step is having an espresso freddo to clear the crazy cobwebs in the brain and cool you down after all of that yard work.
Espresso Freddo literally means “cold espresso” and that is exactly what this drink is. The first time I had this was with one of my best friends, Benny. We often had them with more Bailey’s than espresso over some serious girl talk after work. Cheers, Benny. This recipe will always be a favorite and bring back all of our sweet memories in SLC and Italy.
- 3 shots espresso
- 3 shots Bailey’s (optional)
- 3 tsps unrefined sugar (if not using Bailey’s. Leave this out if you use Bailey’s)
- drink shaker
- Make your 3 shots of espresso. I like to do mine in a Bialetti boiler on the stove. I keep it on medium heat to ensure that the espresso doesn’t burn. It takes a bit more time but it is worth it.
- Remove your espresso from the stove when it is done and let it cool for 5-10 minutes. (if you have time, if you don’t then proceed and be careful with the shaker as it will be hot at first).
- Pour espresso into a shaker. If you are using Bailey’s, add three shots of Bailey’s. If you are not using Bailey’s, then add 3 tsps sugar. Stir ingredients together.
- Fill shaker 2/3 of the way full of ice. Shake the shaker vigorously for 1 minute.
- Pour through strainer into cups so that ice chunks stay behind. Enjoy with a delicious pastry or on its own. Make it more desert like with a scoop of coffee ice cream.