A lot of people think New Yorkers live in their own little bubble.

Well, you know, sometimes it's a big bubble.

A friend called Saturday morning to ask if we knew about the pop-up restaurant opening in Brooklyn -- "you know, in the giant, see-through bubble." We sat straight up in bed, ran to our laptop to see the link he sent us and gasped.

It was called the "Spacebuster," and we challenge you to find the child of the '80s who could resist such a thing. A team of German architects-slash-artists have been hosting events in the billowing plastic beast -- its goal is to create spontaneous communities in urban landscapes -- since 2006, and this is her virgin trip to the U.S. (local Slashfoodies can meet her at a formal reception on Tuesday).

The Eighteenth, a roaming underground monthly dinner club, was in charge of a menu that included endive, a bone-broth soup, polenta and an ile flotante. We brushed off the $27 fixed-price menu without a second thought. What is money in a bubble? We pictured a night free of the elements New Yorkers continually battle -- pollution, traffic, stench -- short of major natural disaster, nothing could touch us in a bubble! Upon realizing the evening would be staged in the quiet courtyard of a Gothic can factory, we were sold.

Continued with a photo gallery after the jump.

I'm embarrassed to admit, but ever since I was little, I've had a thing for deliciously-scented bath products. I've never been a make-up person, and I'd take slacks over a skirt any day of the week. But give me a passion fruit-guava bath and shower gel, and I'm all over it. Working at a bath and body store in high school only compounded this addiction.

Because I'd like to think of myself as a connoisseur of food-scented bath products, I can't be bought off with any old strawberry bubble bath or vanilla body spray. Heavens, no. I spring for the unique, the out-of-the-ordinary, the extraordinary. Exotic fruits and unusual pairings make for some fantastic soapy products. Go ahead, take a peek, and then pick up some confectionery concoctions just in time for Valentine's Day. But I have to warn you: when the bottles are empty, the withdrawal symptoms set in, so make sure you stock up.

The first aerated chocolate that I tasted was a Nestle's Aero bar. Never having seen aerated chocolate before, I was intrigued by the prospect of bubble filled chocolate and eager to find out what it tasted like. It was light, crumbly and quite unlike any other chocolates that I had had. I wasn't hugely impressed at the time, but many years and many chocolate bars later, I realize that I was probably expecting a more impressive sensation from the bar.

Aerated chocolate is chocolate that has lots of small air bubbles suspended in it, giving it a somewhat honeycombed appearance and a light texture. The thin walls separating the bubbles snap easily, so the chocolate crumbles into your mouth before melting from the heat. In the past, this type of chocolate has not been very popular in the US and it is generally only found in stores that stock Aeros imported from Australia, Canada or the UK, but that may change because Bubble Chocolate is an American company that is hoping to capture the hearts, and tongues, with their version of the candy.

Getting the cork out of a bottle of champagne can be a challenge, especially if you don't have the bubbly stuff enough to actually practice. If the bottle has (accidentally) had a shake or two, the cork could fly out with enough force to break one of your flutes - and what would you use to serve your champagne, then?

Fortunately, Dv. Vino has a very helpful guide to opening champagne on his site, complete with pictures that will give you an idea of what you're aiming for. First, he covers how to "look like an aggressive moron" - in other words, he tells you what to avoid doing - before really telling you how to smoothly pop the cork out like a sommelier (place your hand over the cork as you gently twist, as Jonathan mentioned the other day) and how to use a champagne saber to look really slick at a party.

My own method involves putting a thin dishtowel on top of the bottle. Not only does it help me to keep a grip on the cork as I work it out, but it prevents flyaways and will catch any bubbly that decides to fizz its way out of the bottle.

Candy Addict recently did a review of several graphic artists that paint and sculpt with chewing gum. I think my favorite of the three they list is a series called Gum Blondes by artist Jason Kronenwald. His Jayne Mansfield and Marilyn Monroe are great. Candy Addict also mentions GumArt, a collection three-dimensional works from veteran gum artist Jamie Marraccini. These sort of recall the stop-motion animation of early Peter Gabriel videos. Finally, there's Ben Harben, whose Bubblegum Society art (above) imitates the bubblegum life of reality television with portraits of stars from shows like American Idol and Survivor. Candy Addict also has info on "Chew by Numbers" kits.