Summer has brought a flurry of activities for us in June. We kicked off the month by hosting my friend Jaja from London, who decided to celebrate her birthday with us. We planned a trip to the beautiful town of Interlaken, where we secured a cozy AirBnb nestled on a picturesque farm.
Surprisingly, the AirBnb is owned and operated by a Filipina who found love with a local farmer—a unique connection indeed.
Our children were captivated by the wonders of the farm. They delighted in interacting with cows, chickens, pigs, llamas, goats and rabbits, blissfully unaware of the rabbits’ ultimate fate as future meals.
Our journey took us to the enchanting Staubach waterfall in Lauterbrunnen, a sight to behold as Switzerland’s highest free-falling waterfall. We also ascended a viewing deck in Interlaken to marvel at the beauty of Lake Brienz and Lake Thun. Before returning home, we made a pit stop at the tranquil shores of Lake Thun, relishing the serenity and natural splendor.
The subsequent weekend was packed with festivities. On Saturday, we attended the second birthday celebration of Chloe, a friend’s daughter, at Basel’s Kannenfeld Park. We basked in the park’s vast expanse adorned with ancient trees that offered respite from the summer sun. The park has four different playgrounds and was playing host to no less than five other birthday parties. Thoughtfully, the park provides ample seating for visitors and designated ash receptacles for grilling enthusiasts.
The highlight of our day was a delectable lunch featuring Filipino specialties such as grilled liempo, chicken, pancit bihon, and steamed rice. For our non-Filipino friends, we graciously prepared burgers and sausages. To my delight, our girls enjoyed the flavorsome liempo—who could resist succulent, sweet pork?
The children reveled in the vast green lawns, their laughter resonating as they explored the various playgrounds. One particular structure, a tall combination of ropes and wood, featured three slides of varying heights. Becca confidently slid down the second highest one, while Sarah, a tad hesitant, opted for the smallest slide. Exhausted but content, they drifted off to a peaceful sleep, recharging their energy for the zoo adventure awaiting us the following day.
Dählhölzli Zoo in Bern beckoned us with its diverse wildlife. Although we had visited before, the sight of flamingos and puffins never failed to captivate us. Given the scorching weather, we opted to focus on our favorites – the seal feeding, the arctic foxes, and the majestic wolves. But the highlight of the day was witnessing the bears, the iconic symbol of Canton Bern, emerge from their den and seek solace beneath the shade of the trees, seemingly unaware of the admiring gazes of zoo visitors.
Beyond the zoo’s boundaries, we were drawn to the picturesque river Aare flowing nearby. With the relentless heat, it was no surprise to see throngs of people seeking respite by swimming in the river. We marveled at the sight of individuals leaping off the bridge into the refreshing waters or leisurely floating by on inflatable rafts. This quintessentially Swiss phenomenon was a revelation for us, as we hadn’t previously witnessed such a large gathering of people seeking solace in the river’s cool embrace.
With summer in full swing, I have been making myself iced coffees again, but this time, instead of preparing a cold brew, which takes foresight and time, I have been crafting a Shakerato for my personal enjoyment.
Originating from Italy, the Shakerato is a tantalizing blend of freshly brewed espresso, sweetened to your liking, poured over ice cubes, and vigorously shaken in a cocktail shaker. The result? A whimsical and frothy iced coffee.
To ensure I’m always ready for a cold glass of coffee to beat the heat, I make it a point to keep a steady supply of ice cubes in my freezer. This way, I can easily whip up a Shakerato whenever the need arises.
Shakerato
Makes 1
Special equipment: cocktail shaker or large jar with a lid
Ingredients:
1 cup of ice cubes
2 shots of freshly brewed espresso (or 80ml very strong coffee)
1 teaspoon (or more to taste) brown sugar or maple syrup
- Place the ice into your cocktail shaker or large jar.
- If using brown sugar, dissolve it first in the hot coffee then pour over the ice. If you are using maple syrup, pour everything into your container.
- Cover and shake until the ice has almost dissolved.
- Pour into a glass and enjoy immediately.*
