Boone's Farm Cake

Don't ask me what I was doing on the Boone's Farm Fan Club site, but I came across this enticing recipe. Cake mix, instant pudding AND crappy strawberry wine? I just might have to try this out:

Boone's Farm Wine Cake
Special thanks to Boone's Farmer Kendra from Roseville, California for submitting her soon-to-be world famous Boone's Farm Wine Cake recipe:

Mix together:
1 box Yellow Cake Mix
1 box Butterscotch Instant Pudding Mix
4 Eggs
1 Cup oil
Once all mixed together add
1 Cup Boone's Farm Strawberry Hill Wine
dash of Nutmeg

Pour into Bundt pan. Bake at 350 degrees for 45 - 55 minutes or until toothpick comes out clean. Let set for 10 minutes to cool before inverting onto plate.

Thanks to Sarah N for the photo of Dan B

For Sexy, Secret Boozing...

..."The Wine Rack."

"Bartender? I'd like to upgrade to a Pinot Grigio D-cup, please."

Roadside Produce 1, HSHW 1

While I'm still hauling carloads of CDs, unused cookbooks, and clothes I haven't worn in two seasons over to my new apt, let me entertain you with some food talk until I can give the full new-apt-decorating scoop...

This past weekend found this homewrecker camping in the "wilds" of Long Island, in a pup tent pitched a few yards away from a dozen college kids drinking and carrying on until 3:30am. Twice I stumbled over in my jammies to explain to them the physics of campground noise and how it was making it impossible for me to sleep. Oh yeah, I'm getting old.

But I'm not here to bitch about a-hole campers, no, I'm here to tell you how I feasted on the bounty of Long Island's summer produce. Saturday afternoon, after visiting a couple of the plentiful North Fork wineries to sip on their wares, I squeeled with tipsy delight over all the roadside goodies as we drove by. Signs for "U-Pick Peaches!" and "Eggs!" and "Fresh Strawberries!" OMG. I ended up picking up a dollar's worth of fresh corn and a little basket of raspberries for $4.75. That night I did a bang-up job roasting the corn right in the campfire -- simply peel back the husk (but don't remove), tear out the silk, rub the ear down with butter, salt and pepper, then fold the husk back into place and tie it tight with a loose piece of husk. If the corn is fresh enough and not dry, it won't ignite when you place it on the coals, and soon you will have a nicely roasted ear of sweet, hot corney goodness.

For my next trick, I planned to make raspberry mojitos by muddling a fistfull of the ripe berries with mint I picked up on a bike ride to Fairway in Red Hook (pretty much the most glorious grocery store EVER). But when I checked on the berries this morning in the fridge, they are looking a little furry. Oh well, one fresh produce success out of two ain't bad.


photo by leslieannprice on flickr (thanks!)