Impatience is a big part of my marriage. That might sound like a bad thing, but it actually works out nicely. My husband and I both feel that, once a decision is made, it must happen as soon as possible. Then we slam our gears into overdrive to make whatever it is come to pass, all the while doing the impatient dance because it’s taking so damn long. We’re a good team.
My dad likes to say I can’t even wait for water to boil. That was absolutely true up until about five years ago, now I wait, but it annoys the ever loving hell out of me. And while I don’t mind the preparation part of cooking, the actual time it takes for food to cook bugs me. Slow cooker? No thank you. Once I’m done with the slicing and dicing and stirring, I want to eat, not wait 45 minutes while it all bakes. And yes, I am aware of how ridiculous that sounds.
My husband is just as bad. He can’t handle waiting. When we go to the grocery store, he will hop from one check out line to another if he thinks it will be quicker, and inevitably he will either move to a third line, or go back to the one he was in before. It never works out, and we wait the same amount of time or longer because of his line jumping. I personally resigned myself long ago to the fact that no matter which line I get in, it will be the wrong one. Him? Not so much.
But, like I said, it works out well, because we’re both that way. Therefore I consider it a testament to our love that my husband willingly participated in the Halloween/Dia de los Muertos cocktail, because he had to sit in a chair for an hour, without moving, while I painted his face. If you knew him, you would understand that is a miracle.
Happy Halloween boys and girls. Don’t drink and drive. Here’s a little something to get you through the evening.
The Patient Man
- 1 oz Tres Generations Reposado Tequila
- 1 oz Meyers Dark Rum
- 1 oz Tres Generations Almendrado Tequila (if you can’t find it, then substitute amaretto)
- 1 oz crème de cacao (or any chocolate liqueur of your choosing)
- 3 oz coffee
- Cream to taste
In an ice-filled shaker, combine almendrado and reposado tequila, dark rum, crème de cacao, and coffee. Shake quickly, then pour into tall glass and add cream to taste. Enjoy!