Amigos, I am super sunburnt to a crisp and I don’t know who’s to blame for it.
Boyfriend got himself fried on a Tahoe trip with a friend visiting from out of town. Despite their obvious and undying man-love (I refuse to say “bromance”), they were too manly to slather sunscreen on each other. Therefore, on our own little camping trip to the region a few days later, Drew was too burnt to bear the sun long enough to hang out at the beach with me. So, I drove us home, where I got my fix by the pool, with only Jack Kerouac’s sublime and ever-fascinating The Subterraneans (I’m on a major Kerouac rereading kick) to keep me company and remind me that I’m white. Supernatural fluorescent white.
Long story short, I hurt too much at the moment to make myself a beer margarita and it saddens me on the inside. Somebody hold me… Just stay away from my left midsection.
I can’t even blame myself for my tomato-red skin. That is the worst, really–I was SPFing myself up like a BAMF.
I like to accompany acronyms with acronyms, and tequila with beer. True story.
Corn syrup and artificial flavor–yes, yes, I know. Not my favorite things either, but what doesn’t kill you (as of yet) makes you stronger. Just like excessive sun exposure.
Open wide, blender. Remember blender college? This is what it must’ve been like. Look how nostalgic he looks.
I’ve made these a couple times this summer, not gonna lie. They taste like margaritas, not beer. Beer isn’t here for flavor as much as a mellowing… In your glass and in your soul, mis queridos. Enjoy.
(recipe from The Table Set podcast)
1/2 can frozen limeade mix
Tequila (2/3 of the empty limeade can)
Triple Sec (1/3 of the empty limeade can)
1 bottle light Mexican lager
Blend limeade mix, tequila and triple sec in blender. Pulsing and being careful not to overflow, pour in beer. Let the foam settle a bit before pouring into 3 highball glasses over ice.