In Ft. Wayne we picked up a pack of Mexican beer and a lime at a market a couple of blocks from the hotel. Away from home, we didn't have all the conveniences of our own kitchen. Scratching our heads we searched our room, luggage and car for a knife with which to slice the lime. But we got nothing.
Pictured here Cameron is working on our ultimate solution, successfully slicing the lime with the license plate from the rear of the Suburban. Our beers are about to be garnished with these rough hewn slices.
As it turns out, Dos Equis Azul is sweet, flavorful and refreshing, with agave nectar and other additives; it doesn't really even need a lime.
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