I know I probably say this all the time, but this was one of the most stressful weeks of my life.
Having just arrived home from Europe on Saturday, I went to work on Monday kind of excited — I knew after having been gone for a couple of weeks, my team would probably have some exciting projects in the works.
That part was very true. Lots of good stuff will be coming from the Energy Department digital team in the next couple of months.
What I did not anticipate was a barrage of disasters from freelance clients. So, instead of having a leisurely week back from vacation with some nice projects for the day job, I spent sleepless nights putting together draft after endless draft of the same infographic 8 billion different ways. Today, I woke up early to start wireframing a project that’s been on my calendar for upwards of a month (I love people who plan ahead), but the disaster projects were over, so it was actually pretty therapeutic.
But yesterday, in the midst of the crisis and after two nights with minimal sleep and maximum stress, I attempted to write a blog post on my lunch break. That was an epic fail. I was so frustrated that I couldn’t write a sentence that wasn’t a form of frustration venting about nightmare projects. And right at that moment, I had an epiphany. It is 100 percent unacceptable to let myself get that stressed out over a freelance project. So I drew a line. I closed my computer, went back to the office, and worked on day job projects that I enjoy. And then, I went to dinner with Shaeda, who graciously dealt with my venting and reassured me that quitting all of freelancing was not the solution. Thanks, girl.
Anyway, two cocktails and an order of lobster guacamole later, I was at peace. But maybe that was just the booze.
In the short interval between Europe and that disastrous work week, Nikki invited me to #figfest at a friend’s apartment. And fig fest it was — there was fig chutney and fig crostini… and fig and bourbon cocktails. What I would do to have one of these for happy hour tonight.
Recipe below. Missed y’all!
Fig and Bourbon Fizz, from My Recipes
Makes enough for one drink — so multiply accordingly.
1 fresh, whole fig
6ish fresh mint leaves
1 tablespoon brown sugar
1/4 cup bourbon
1/2 cup ginger ale
Mint sprig for garnish
Tools: cocktail shaker, something to muddle with
First, muddle the fig, mint leaves, and brown sugar in your cocktail shaker. You’ll want to break the fig down pretty well. Then, add bourbon and enough ice cubes to fill the shaker up. Cover with the lid and shake vigorously for about 30 seconds.
Strain into a glass or jar filled with ice cubes, and top with ginger ale to taste and a mint leaf. Drink immediately.