Who had a successful barbecue in the rain? Me, I did. Who also baked an amazing bundt cake? Me again. Who was an incredible braggart this weekend? Yup, that’s me . . . I don’t know why and I hope it stops soon.
While it was sprinkling yesterday and the weather did not feel like the kickoff to barbecue season or the start of summer, I did make a summer-appropriate triple-berry buttermilk bundt cake absolutely stacked with gorgeous blackberries, blueberries, and raspberries. Chock full. It smelled amazing while baking, too—all berry aromatic and lemony. So even while my friend and I were tending the grill in hoodies and sheltering the picnic table with an umbrella, the sausages and sweets made me believe that summer is on the way.
This recipe is also taken from Smitten Kitchen’s archives, and the only change I’d recommend is to the glaze—she calls for using the juice of one lemon for the icing, but I used nearly two. The icing is intended to be quite thick, but after adding the juice from one lemon I still couldn’t even get my spoon around the bowl. So, take note, adjust as needed.
And this homemade mojito (made with more strawberry-mint from my own windowsill) was delicious. I used Chow’s recipe, which commands that you gently press the mint at the bottom of the glass or cocktail shaker and then strain it out. I used one leaf for garnish and only had spiced rum on hand, which was a darn happy substitute.