Momofuku's Milk + Compost Cookies.

I'm a sucker for the new Momofuku Milk cookbook. It's brilliant, well thought-out, and simple. By simple I mean the flavors, some of the ingredients are fairly challenging to source especially when you're needing corn powder and other stuff like that. But Christina Tosi* swears by amazon.com and says you could probably source most of the ingredients from there. 

Recipes like corn cookies, kimchi and blue cheese croissants, red velvet ice cream, and crack pie are just some of the intriguing things that the cookbook has to offer.

The mess that was the kitchen that morning. Coffee grounds, Cheetos, and oats all went into the cookie. It was something. 

Into the cookie dough now. I know it seems like this whole heaping mess of God knows what but trust me, it was dang great and imaginative.

Steak & Sprouts

You see, I've got a couple of posts up my sleeve but like everything else on my plate these days, I'm at a loss for both actions and words.

  Have I not been eating enough brain food? Beats me. 

So I'm trying to compensate by posting these gorgeous step-by-step polaroid pictures. 

Recipe for the Brussels Sprouts is based on Momofuku.

Gotta love Momofuku.

For the Brussels Sprouts

Baby, baby, baby oh, BABY BRUSSELS SPROUTS.

Step 1: Rinse your sprouts.

Step 2: Chop the stem off and halve the sprouts.