If you have been hanging out here for some time you may be familiar with our obsession fascination with a certain triple ginger cookie from Trader Joe’s. Mixed into peachy kefir ice cream, crushed beneath a bright key lime pie, or supporting an oozing toasted marshmallow and dark chocolate- we can’t live without a stash of ginger cookies! You can imagine my dismay when I realized that once my parents moved nearby, our regular care packages from Trader Joe’s would disappear along with the steady supply of ginger cookies.

This desperate situation called for action and I immediately began trying different recipes in an attempt to recreate our favorite cookie. Too soft, too hard, not enough ginger; I felt a bit like Goldilocks as I searched for the perfect recipe. Nothing turned out like I wanted and I began to think we may have to adjust to a life without ginger cookies.

When I attended David Lebovitz’s book signing in New York, I picked up a copy of his newest book “Ready for Dessert: My Best Recipes“. I have shared with you previously my love of David’s ice cream book “The Perfect Scoop“, which in my estimation is one of the best ice cream books on the market. Everything I have ever made from that book is a winner. So it was with great anticipation that I sat down to read David’s latest work. The pages fell open near the middle of the book, instantly revealing an irresistible recipe for lemon frozen yogurt made with Greek yogurt and accompanied by gingersnaps. Swoon. I decided that it was fate telling me to make this recipe right away (my adoration of all things lemon and ginger had nothing to do with the decision- really!)

Mr. B and I witnessed these unusual storm clouds driving north from Omaha, Nebraska earlier this summer. They were unlike any I’ve seen before. Crazy shapes and colors filled the horizon for miles. (Click on a picture for a larger image.)

What happens when a clueless gardener plants 8 cucumber plants in one season? Pickles. Lots and lots of pickles. It was a beginner’s mistake really. Last year I tried growing cucumbers but my soil was poor, the sunlight lacking, and I only watered the plants occasionally. It should come as no surprise that my efforts yielded nothing but a few pretty yellow flowers on sickly vines. This year we vowed to fix our shortcomings and grow something other than weeds. I raised tiny cucumber plants from seed and then planted all eight of them into rich sunny soil. As the plants grew I hoped they would produce enough cucumbers to make a few dozen jars of pickles. Ha! 50 pounds of cucumbers later and I was starting to see pickles in my sleep.

Find a cold pool and float your ears this weekend!

After kicking off our time in New York with a fantastic dinner at Babbo, Dana and I proceeded to take the city by storm, going from one end of Manhattan to the other in search of fun times and good eats. We were in town for the BlogHer ’10 conference, a gathering of 2400 bloggers (mostly women) who discussed all aspects of blogging and technology. The sessions were informative and filled with lively debate as speakers and attendees dug into issues such as advertising, branding, and building communities. We listened, we laughed, and we partied with fun food bloggers at night.

The sweeping lines of this sky scraper caught my eye in New York last week. I love how the addition of a subtle curve to the exterior walls introduces a sense of softness to a modern design.

This past week I spent several days bouncing around New York City getting into all kinds of phoo-d trouble with Dana of The Kitchen Witch. I will post highlights of the trip later this week. First, however, I want to share how we kicked off the festivities with a dinner at Babbo, the home base for famous chef and restaurateur Mario Batali.

Tucked away on a quiet street in Greenwich village the exterior of Babbo appears to be another unassuming bistro style restaurant. Yet behind the black door a world of bustling waiters, gregarious patrons, and beautiful food awaits. Following the hostess past the narrow bar and packed tables we ascended a flight of stairs into a room filled with white linen and sparkling silver- all illuminated by light pouring through an enormous skylight. One would think that white glove service would lead to a formal (some may even say stuffy) atmosphere. Yet here is where the man in orange crocs throws you for a loop. Instead of muted whispers and clinking glasses, the room is filled with the sounds of Bob Marley and boisterous conversations as diners let loose and enjoy the experience.

Our first course, a beautiful caprese salad, reflected the confidence of the kitchen.

Hello! Welcome to the new and improved Phoo-d.com. It has been a very long time since the site went through a redesign. Raise your hand if you remember the original fridge? Since my first post about sweet nutty love nearly two years ago the site has grown and taken on a life of its own. After pushing the bounds of my Blogger template to the limits I realized it was time to jump ship and switch to a full blown website. The change has been in the works for over a year now and I am thrilled to say that it led to a new look and level of functionality that far surpassed my original dreams.