imsoshive:

me: what’s for dinner?

her: *spreads her legs*

me: 

image

so, did you not cook or ….. cause popeyes closes at 10 and i need to leave now if i’m gon make it. 

dinnerwasdelicious:

Beergarita Popsicles with Smoky Chile Salt
Submitted for the approval of the Midnight Society, we call this story: that time you got drunk on popsicles.
Long Neck Ritas (a la Amy Sedaris) have been a long-time staple in our irresponsible summer drinking roster. They’re sweet and boozy and dirt, dirt cheap. Turning them into a popsicle seems like a natural step of leveling our up summer-evening-porch-hangs-game.
Because it’s basically nothing but sugar and alcohol, we had to tinker with the original recipe to make them freeze. By replacing a can of beer with good old H20, and cutting out the orange liqueur, the normally slushy concoction forms a solid (albeit quick melting) ice. 
It’s worth reiterating that these suckers pack a punch. With roughly one shot of tequila per pop,  don’t eat them while you’re driving and stuff. Okay? O-kay.

Beergarita Popsicles
12 oz Frozen Limeade
12 oz Cheap-o Light-Colored Beer
12 oz Tequila
12 oz H20
Popsicle Mold
Popsicle Sticks
Serves: depends on the size of your Popsicle mold. Ours are 4oz— so we always get 12 perfect pops.
Mix it all together and and freeze it. It’s decidedly not rocket surgery, and (depending on how cold your Beer and Limeade were) should take about 2 hours to freeze.
Sprinkle with Smoky Chile Salt (or, you know, some Tajín) right before serving.
Smoky Chile Salt
2 tbsp coarse Kosher Salt
1 tsp Smoked Paprika
¼ tsp Cayenne Pepper

(originally supposed to be part of the flawless Billy Green of Wit & Vinegar's Popsicle Week but we’re bad at deadlines <3 <3)
Zoom Info
dinnerwasdelicious:

Beergarita Popsicles with Smoky Chile Salt
Submitted for the approval of the Midnight Society, we call this story: that time you got drunk on popsicles.
Long Neck Ritas (a la Amy Sedaris) have been a long-time staple in our irresponsible summer drinking roster. They’re sweet and boozy and dirt, dirt cheap. Turning them into a popsicle seems like a natural step of leveling our up summer-evening-porch-hangs-game.
Because it’s basically nothing but sugar and alcohol, we had to tinker with the original recipe to make them freeze. By replacing a can of beer with good old H20, and cutting out the orange liqueur, the normally slushy concoction forms a solid (albeit quick melting) ice. 
It’s worth reiterating that these suckers pack a punch. With roughly one shot of tequila per pop,  don’t eat them while you’re driving and stuff. Okay? O-kay.

Beergarita Popsicles
12 oz Frozen Limeade
12 oz Cheap-o Light-Colored Beer
12 oz Tequila
12 oz H20
Popsicle Mold
Popsicle Sticks
Serves: depends on the size of your Popsicle mold. Ours are 4oz— so we always get 12 perfect pops.
Mix it all together and and freeze it. It’s decidedly not rocket surgery, and (depending on how cold your Beer and Limeade were) should take about 2 hours to freeze.
Sprinkle with Smoky Chile Salt (or, you know, some Tajín) right before serving.
Smoky Chile Salt
2 tbsp coarse Kosher Salt
1 tsp Smoked Paprika
¼ tsp Cayenne Pepper

(originally supposed to be part of the flawless Billy Green of Wit & Vinegar's Popsicle Week but we’re bad at deadlines <3 <3)
Zoom Info

dinnerwasdelicious:

Beergarita Popsicles with Smoky Chile Salt

Submitted for the approval of the Midnight Society, we call this story: that time you got drunk on popsicles.

Long Neck Ritas (a la Amy Sedaris) have been a long-time staple in our irresponsible summer drinking roster. They’re sweet and boozy and dirt, dirt cheap. Turning them into a popsicle seems like a natural step of leveling our up summer-evening-porch-hangs-game.

Because it’s basically nothing but sugar and alcohol, we had to tinker with the original recipe to make them freeze. By replacing a can of beer with good old H20, and cutting out the orange liqueur, the normally slushy concoction forms a solid (albeit quick melting) ice. 

It’s worth reiterating that these suckers pack a punch. With roughly one shot of tequila per pop,  don’t eat them while you’re driving and stuff. Okay? O-kay.

Beergarita Popsicles

  • 12 oz Frozen Limeade
  • 12 oz Cheap-o Light-Colored Beer
  • 12 oz Tequila
  • 12 oz H20
  • Popsicle Mold
  • Popsicle Sticks

Serves: depends on the size of your Popsicle mold. Ours are 4oz— so we always get 12 perfect pops.

Mix it all together and and freeze it. It’s decidedly not rocket surgery, and (depending on how cold your Beer and Limeade were) should take about 2 hours to freeze.

Sprinkle with Smoky Chile Salt (or, you know, some Tajín) right before serving.

Smoky Chile Salt

  • 2 tbsp coarse Kosher Salt
  • 1 tsp Smoked Paprika
  • ¼ tsp Cayenne Pepper

(originally supposed to be part of the flawless Billy Green of Wit & Vinegar's Popsicle Week but we’re bad at deadlines <3 <3)

dialupmodem:

sylviasybil:

zylphiacrowley:

faewild:

smashedindigo:

no one saw me wear it therefore it is not dirty

Schrödinger’s laundry

Alternatively: everyone saw me wear it yesterday, but I own a washing machine so I could’ve washed it since then (I didn’t wash it).

people saw me wearing it yesterday but there will be different people seeing me today therefore it is not dirty

alternatively: wash ur damn clothes