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Garden Update: All Things Wild

Garden Update: All Things Wild

One of the true joys of the last couple of months has been walking our every morning onto the garden and finding out what is growing there! So far, I have found blackberry, raspberry bushes that have delighted me with their blooms, fragrant wild rose, lemon balm, lamb’s ear, wild iris and azaleas and lots of boxwood. I also confronted critters - stubborn, cut and with resignation…!

This post talks about living with nature and appreciating its beauty. Plus notes on the wild fruit bushes, and, tips on critter management.

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It was Summer....


It was here and its gone again... In honesty, I did not get to enjoy it too much this year what with various activities in and about..

But, I could not bid Summer in NY adieu and jump feet first into the cold chill of London without a proper send off. And, what better way than to post about the first cake I made for Summer this year.. yes, yes, eons ago.. But, can I make the case for treasuring and holding on until too late?

Be that as it may, I landed this morning in chilly London, my first stop in my 2 month discovery travel through Europe. For the rest of the month, I am being kindly put up by Sari and will be sharing with more foodie friends. Full house indeed. I am so looking forward to meeting everyone finally! And, trying to be of help, and so not in the way, while Sari and Beth are slogging away on the conference..


Ostensibly, I am here to attend the Food Blogger Connect. But, it's more than that. It's going to be a journey.. of what? I am leaving that open-ended and come to me as it wants to ;-)

And, while I am on the road, I am going to try and keep you posted on my adventures. Please bear with me for the mobile pictures may not do sufficient justice to the beauty I perceive or intend you to, but, I promise a proper, high def post once I am back home in November.


Today, I will leave you with no more rambling and a light Raspeberry Icebox Cake and cool Avocado popsicles.

Raspberry Icebox Cake
(makes a 5 inch square by 3.5 inch tall cake)

15-16 digestive biscuits
1/2 cup homemade raspberry jam
1 cup + 1 cup whipped cream, unsweetened with a touch of vanilla paste(the jam will add sufficient sweetness)
handful of raspberries for garnish
toasted pistachios for garnish (optional)

Line the cake pan with shrink wrap leaving enough overhang. Spread 1/4 cup of whipped cream at the base. Tightly pack biscuits and arrange in one layer. Spread a third of the jam over the cookies, followed by 1/4 cup of whipped cream. Repeat the biscuit, jam and cream arrangement couple of more times.

Leave the cake to rest in the fridge overnight or atleast 4 hours. Using the overhang shrink wrap, unmold the cake and invert onto a plate. Make a fresh cup (the 2nd cup) of whipped cream to frost the cake.

Top with fresh berries and sprinkle crumbled pistachio nuts.

Berry Season...

Making Raspberry Jam

Spent some time this weekend relishing fresh raspberries many ways and storing them for later enjoyment...I have also been making colder stuff.. but that's for another day! :)

I am bit delayed on the posts for this week, so I leave you with these photos and promise to be back ever so shortly! :)

Have a great week!

Cheese and Fruit

Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK