Currently packing up the pantry. Like most folks, we’ve got more in there than we’ll ever use, but we’ve always had the good intentions to reduce, buy only what we need, and focus on minimalism. My tea selection is unwieldy, the spices a cumin-covered bedlam, and you don’t even want to know how many sprinkles I have. The husband limited me to one, only one, box to fill with usable, hard-to-find, and/or very costly ingredients that I can take to the new house in North Carolina. Note: This doesn’t include the box of local craft brew he plans on bringing. So in goes the cider syrup, Bell’s seasoning (that always get everywhere so it’s wrapped in two layers of zip-top bag), my favorite local chocolates and cocoa powders, and all my various specialty flours, spices, and pie making ingredients. All that’s left is a grab bag of granola bars we plan on eating all week, a package of puffed garlic, a dwindling selection of Polar seltzer, and our liquor stash. We don’t want to risk breaking the bottles during the move and I’m fairly certain the food pantry doesn’t take vodka. It’s hot out, all this packing is exhausting and the smell of cardboard and tape hangs in the air. I’m not sure how many more excuses I need to list…so we’re drinking Southern Mules.

Don’t worry, we’re hydrating plenty, too. We’re just ready to fully embrace our new Southern home in what we figure is a very authentically southern way: with icy, boozy, pineapple laden beverages. Is this historically accurate? No. Doesn’t a Mule traditionally have lime? Yes, but we had a pineapple to use and as I’ve stated in previous posts pineapple = symbol of southern hospitality. What’s with the jalapeno? Well, I take offense to that question.

Now back to packing…and sipping.

This post along with the great Texan-made Tito’s Vodka and sharp Fever Tree Ginger Beer was sponsored by the swell folks over at Drizly. Thanks, y’all!