The reason that ramen noodles and soup packets have never really caught on with college kids and other busy, broke folks is that they're just too time-consuming and complicated to make. You have to find a water source, a heat source, and if you're feeling all elegant, a bowl and a spoon.
Well no more, fellow noodle slurpers, no more. Fancy-pants kitchen tools like ovens, microwaves, faucets and pans will soon be a thing of the past, thanks to Campbell's new line of Fresh-Brewed Soup K-Cup packs.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Lindsey Kate Reynolds, is a native Texan beginning her M.A. in Southern Studies. She blogs about cocktails at TheGoodetimeGals.com and Tweets @LindseyKateR.
Nog, flip, fizz, grog, shrub, smash.
Besides being vaguely onomatopoeic terms, these are all old-school drinks that used to be quite common in bars more than one hundred years ago. Fallen out of fashion due to the vodka craze of the Cold War cocktail days, today’s spirits renaissance is bringing them back to life with a vengeance.
Though you might not always want to use a dozen eggs and shake drinks for a combined thirty minutes when entertaining, sometimes a special occasion calls for a more luxurious cocktail. Enter the flip.