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July is not only national beer month and national hot dog month, it’s also national ice cream month. I don’t think of myself as a follower of fads, but in the case of ice cream, I have a very fickle freezer.

My ultra-expensive ($5 a pint at Whole Foods) ice cream obsession this summer is called Greek Gods Pagoto.
Greek Gods Pagoto it is made in Seattle with organic milk and mastic resin, a natural gum from the Greek island of Chios. Currently, we have three flavors on hand--baklava, made with walnut, honey and cinnamon to taste just like the pastry; pomegranate honey, which is pink and fruity; and chocolate fig, an unlikely combo that is insanely difficult to stop eating. The mastic gives all three flavors an agreeable chewiness and soothing effect on the stomach. (Or is that all in my head?)

Check out our slideshow of images from CRAVE Cupcakes...

CRAVE Cupcakes at 1151 Uptown Park in the Galleria area just opened this Monday looking for customers with a sweet tooth and a lot of spare change in their pockets.

The designer cupcakes ($3.50 each) are made fresh each day starting at 5 a.m. Leftovers are given to charity or tossed. Doors open at 8 for the breakfast variety. Milk, sugar cane sodas and brewed-by-the-cup fresh ground coffee are also available. Cupcakes can be special-ordered a day in advance.

Owners Brad Dorsey (with restaurant experience) and the husband and wife filmmaker team of Elizabeth Harrison and Peter Cooper set up shop here because Harrison always wanted to do a bakery and they all wanted to do it in their hometowns of Houston.