FoodNYC is a blueprint for a sustainable food system. The plan, developed by borough President Scott Stringe is ambitious and inspiring.

The plan aims to:

• Ensure the permanence of community gardens
• Promote urban Agriculture
• Increase the availability of Farmer's Markets 
• Establish Food Curriculum in schools
• Promote composting
• Increase water fountains (to decrease plastic bottle usage)
• Among many many more....

and then topped with fudge. For real.

This outta be illegal...cream cheese peanut butter frosting...

And what it looks like on the inside:

Smitten Kitten, I must be one of your biggest fans.... recipe HERE.

WOW. Seriously, wow. 

Lemon Cake

• 1 1/2 cups Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 1/3 cups Plain Yogurt
• 1 1/3 cups Sugar
• 3 Eggs
• 1/3 cup Lemon Juice
• 1/2 teaspoon Vanilla
• 1/2 cup Vegetable Oil (I used Canola)
• 2 teaspoons Lemon Zest

Preheat Oven to 350 F and grease a bread loaf pan (8 1/2 x4 1/2 x 2 1/2-inch). Line bottom with wax paper, grease and flour.

Sift together flour, baking powder, and salt in one bowl. In another bowl, whisk eggs, 1 cup of the sugar, yogurt, lemon zest and vanilla. Slowly whisk together dry and wet bowls into one.

Fold vegetable oil into batter and combine.

Pour batter into loaf pan and bake for 50 minutes. When the cake is done, allow it to cool for 10 minutes before flipping out onto a baking sheet.

Meanwhile....

Cook 1/3 cup lemon juice and remaining sugar in a pan until the sugar dissolves and the mix is clear. Set aside....

Pour lemon sugar mix onto warm cake and allow to soak and cool.

Glaze

• 1 cup Powdered Sugar
• 2 tablespoons Lemon Juice

Thank you once again, Ina Garten!

Last week we celebrated the little boy's birthday.... He enjoyed his name in chocolate , but not as much as we enjoy him...happy birthday little.