In Pursuit. Of a Suit. And Margaritas.

I need a new suit. And not the interview kind. The swimsuit kind.

You see, I’m going on this trip. To Mexico. With my dad. To scuba dive.

Sounds pretty awesome, right?

Or so I thought. Until I put on my BC (the vest part of scuba gear) in my bikini and basically flashed my immediate family in our backyard.

Not. Cool.

Also not cool? Stripping off a full body covering of wet neoprene after a dive and flashing the ENTIRE DIVE BOAT. I’d like to avoid that, please and thank you.

Apparently, my “tanning” swimsuits are not, um, actually meant for swimming. (Perfect for lounging, drinking margaritas, and ensuring minimal tan lines though.)

So now I’m on the hunt for a swimsuit that has enough coverage that I don’t risk exposing myself to Jorge the dive guy, and lacks enough coverage so I can still get a tan. And…my current willingness to pay for said swimsuit is max $40 as I will ruin it with a week of saltwater, sunscreen, and Mexican sun. Easy, right? Riiiiiiiiiiight.

Given how challenging this sounds…when I thought about it this past Sunday…we decided to make frozen margaritas instead. Yum.

And by “we” I mean Big Kev and by “decided” I mean that I mentioned margaritas incessantly until one appeared.

And then we broke the blender. But that’s a story for another day.

Luckily, my margarita was already mixed. Yeah, luckily…

Big Kev’s Frozen Margarita Recipe:

• 1 can frozen Bacardi margarita mix
• Tequila
• Triple sec
• Superfine sugar
• Key Lime juice
• Ice

Pour the frozen Bacardi mix into a blender. Use the mix container to measure 1 can of tequila and 1/2 can of triple sec. Add both to the blender. Add in some superfine sugar and lime juice to test. Blend together with ice.

Advertisement