Momofuku Milk Bar

Momofuku soft serve ice creams

I sometimes think about stepping back into the restaurant world. I miss being around all that energy and cooking alongside others instead of toiling in the kitchen all by my lonesome (…and with you, of course). But it’s nice to bounce ideas off of others and do more involved presentations, plus I’ll admit, I miss having a team of dishwashers on staff just as much—or even more.

I love what the new generation of pastry chefs have been doing. There’s lot of fresh talent out there, and I guess I should just continue to leave things (and the pots and pans) in their hands and be happy to remain a stay-at-home baker.

One place that has fascinated me ever since I heard about it is Momofuku Milk Bar, run by pastry chef Christina Tosi.

momofuku milk bar soft serve Momofuku compost cookie

I like her combinations which touch on classic desserts (pies, ice creams, and cookies) yet use them as touchstones for going off in crazily askew directions. Cookies get crushed potato chips and crumbled pretzels mixed into the batter to create her now-famous Compost Cookies, which deserve all the acclaim they get. They’re amazing and it’s a good thing I haven’t mastered her Compost cookie recipe because I’d find myself making them a little more often than prudent.

Momofuku Corn Cookies

And I had little in the way of expectations for the humble Corn Cookie, a yellow dome of corn powder and corn flour when I slipped it out of the little bag it was packed in. But I took one bite and was like, “Pass the butter and salt!” The cookie had the exact same flavor as eating an ear of fresh corn. I don’t know how Christina got the taste just-right, but this rich cookie was a bit of a mind-bender; I was expecting a simple biscuit made with corn meal, and she turned that on its side, dialing up the vegetal taste of corn in this astoundingly buttery cookie.

Adding to the revival of soft-serve ice cream, at Momofuku Milk Bar you’ll find a few kicky flavors such as cereal milk, bbq, and my favorite, Purple Drink, the most colorful of the cups and captured the forceful flavor of Concord grapes in a delicate creamy swirl. Cereal Milk is infused breakfast cereal in a milky base, which is their most popular flavor, but I found myself dipping my hand into the little cups of cornflake and potato chip crunch. I am desperately waiting for her cookbook to come out so I can reproduce them at home.

And I’m glad to know that there’s actually a word for the orange dust leftover on your hands, from eating Cheetos (cheetle), and I suspect once this recipe gets out, we’ll need to come up with a word for the salty, sugary dust left on your fingers from eating sugared potato chips.

christina tosi milk bar sign

I’ll have to admit, the kimchi butter gave me pause. I will also admit that I’ve been thinking about making a dessert with my homemade kimchi for a while now, although like a lot of things, it’s an idea that is probably going to remain in that little area in the back of my brain where I file away ideas for later. Which is pretty crowded as it is.

kimchi butter

Suspicious I was, but after I took a picture of it, I inadvertently licked the spoon and found it eerily delicious. Am not sure what you’re supposed to do with it, or how it’s served (although I was too late to taste the kimchi and blue cheese croissants they serve at the bakery), so the little jar is back in the refrigerator, and I welcome any and all ideas. And no, I’m not rolling out my own croissants with it back in Paris. I don’t think they’re quite ready for kimchi-infused croissants back home.

Christina is also the inventor (or inventrice?) of Crack Pie, a deceptively slender wedge of pie; a toasted oat crust filled with a dense, creamy, buttery filling.

momofuku milk bar 'crack' pie crack pie at Momofuku

Admittedly, I’d eaten a few cookies, sampled every soft-serve flavor, and had a few licks of kimchi butter, (and this was after lunch at Porchetta) so I wasn’t able to do it justice. But I did my best. Forgive me.

Momofuku Milk Bar
207 2nd Avenue (at 13th Street)
and
15 West 56th Street


For recipes, check out the Momofuku Milk Bar Cookbook by Christina Tosi






Related Posts

Porchetta

The City Bakery

Doughnut Plant, NYC

Flat Bagels

New York Noshing

New York Noshing, pt 2

New York City Dining & Travel Notes



60 comments

  • Attending BlogHer and looking to get some fresh air, I went in search of the midtown Milk Bar and compost cookies yesterday. Glad I found them! Going back for the crack pie today, and probably ice cream as well.

  • hmm…

    Well as a suggestion for the kimchi butter, just throwing around an idea, try to make a kind of bibimbap brunch style creation. A nice salty, warm brioche, cut open and spread with the butter and then topped with marinated mushrooms, spinach and tofu. Bibimbap normally includes egg but not sure how a fried egg on top would go with the kimchi, perhaps the high egg content of the brioche can substitute for it.

    I must say, I’m über jealous of the way you manage to eat your way around the world. I dream of being able to go to different places and just immersing myself in the food culture of each city/county. Momofuku definitely sounds like a good place to start, just need to get the time and money together to hop a plane to the US!

  • … how about the recipe for the Corn Cookie?

  • Ginger: I know! I can’t wait for her cookbook to come out, too…

  • Kimchi butter: on rice crackers served with sake; a few swipes on a burger (kimchi mayo!); in a vegetable wrap …

  • I love when you post trendy new stuff like this! Thanks for keeping us all well-informed of the sugar world :)

    I’m going to think about kimchi in a dessert form for a while. If I come up with anything good, I’ll let ya know. I do love it’s vinegary-spicy punch. Maybe you could use it in a butter crust for a chocolate cream pie? We Texans enjoy spicy and chocolate together. And the salty-vinegary kick might put it over the edge? I dunno, just thinking…

  • Could you comment on the soft serve flavors – I can’t wrap my taste buds around BBQ flavor!

  • Fascinating! I loved Ronnybrook Milk Bar on the west side, and so always game to try new milk bars. This one is definitely creative – kim chi butter? I am curious…did not know about cheetle – that’s a bit strange to think it’s now become its own entity. As for Purple Drink, I don’t think I could turn it down.

  • i am so with you, can not wait for her cookbook. and totally with you on the corn cookie, tough competition with the compost, but that was my favorite of the bunch on several occasions. just fantastic. love that soft serve assortment up top, so cute and so very inviting.

    i met christina in nyc back in ’05 (or was it ’04?) when she started working in the pastry kitchen of north square restaurant. i remember when interviewing her, she told me she was making her own butter in her nyu apartment. i always wondered where she’d end up as pastry chef… !

    oh and speaking of corn, i happen to be making your polenta topping for a crumble tonight. loving your new book !

  • That crack pie looks heavenly but do they really serve it on white china with plastic cutlery?

    Lovely photographs!

  • Like Guy, I am envious and living vicariously through your taste buds! And you immerse yourself so completely and relate the experience so hilariously. Thank you for sacrificing your belly to the cause of good eating – just call me a ‘fan gal!’

  • I always love your posts, and of course I always get hungry when i read them…Now that you are in NY you should try the http://www.robicellis.com/ cupcakes I really liked them when i went to NY…
    Regards

  • Potato Chip Cookies – I just happened to have just made these yesterday. They are my son’s favorite cookie – not quite Momofuku’s – but will do for 17 year old boys.

    1 C brown sugar
    1 C white sugar
    1 C shortening
    2 eggs
    2 C flour
    1 t salt
    1 t baking powder
    2 C crushed potato chips

    White chocolate and semi-sweet chocolate chips can be added too.

    350*
    Cream sugars and shortening. Stir in the rest. Using an ice cream scoop, place cookie “scoops” on baking sheet. Mash slightly with a fork. Bake 10-12 minutes.

    I love reading about all of your adventures. Thank you for sharing.

  • I loved the idea of crack pie, but when I made it I found it to be far too sweet and the crust was not as salty as advertised. My neighbor loved it though, so maybe its just me.

  • Kimchi cheesecake. Panko-based crust with some five-spice powder or garam masala. May be a bit of a stretch as far as Asian fusion goes, but sounds worth a try. I can’t imagine it being bad…

  • Why are all the interesting places to eat in NYC?

  • I love LOVE Momofuku. Discovered Milk last year and brought home compost cookies, that blueberry cream cookie and the double chocolate. Then I ate a piece of crack pie – which I believe to be their version of a shoo-fly pie. I’ve been researching recipes (there are hundreds) to try to discern how they get that ever so delicious crust and slightly chewy texture of the filling. What I really want is the compost cookie recipe. It’s just a wonderful cookie. And of course the pork buns…oh my. How I adore THOSE. Love your blog David. I’ve made your carnitas (with a few changes) several times and it’s always a hit. I modified it for making machaca as well.

  • I am baking the Racines Cake from your new cookbook!… its in the oven now. and thought i would read up on ur blog. Momofuku is a delicious taste of NYC. they are complete with their innovative yet classic deserts. I love the take on flavored butters. I got a Pepper-butter from there a few months back and was very creative with it.. substituting it for cookie recipes and such. It is fun to switch it up and play around. I am smelling that cake.. its calling me from the oven!!

  • I’ve been dying to go to Momofuku Milk Bar, but it’s not in the budgetary cards right now. Although some of Tosi’s recipes are floating around on the web (like Crack Pie and the Blueberry Cream Cookies), I can’t wait for the full cookbook!

  • I went to the Midtown location while I was in NYC a few weeks ago. I had a salted pistachio caramel ice cream, and tried the crack pie and various cookies. Unfortunately, I didn’t try the corn cookie; this post makes me regret this so much!!

  • Matt L: The corn cookie is so unusual. I wasn’t expecting the taste of it, at all. I think it was the inclusion of ‘corn powder’, which is probably some sort of powdered corn (duh!) but that really gave the cookie it’s really strong, almost fresh, corn flavor. (Which sounds kind of odd, but that’s the only way I can describe it.)

    MicChef: Enjoy the cake…it’s one of my favorite recipes in the book..

    Vicki B: There’s interesting things to eat in a lot of places, but places that do more ‘experimental’ foods are usually located in urban areas. I suppose because people are willing to take more dares in places like New York City.

  • Hi from Portland, Oregon, which, while not NYC, does have a great foodie culture! Love the sporks in the crack pie photo, made me smile…and am intrigued by the corn cookie. Kimchi butter basted chicken kabobs. Toasted rounds of bread spread with Kimchi butter, topped with cucumber and cream cheese and more kimchi. Kimchi butter on Vietnamese Bahn Mi sandwich.
    Hmmmm, think I’ll go make some dinner…

  • Daughter Margarete has been baking the compost cookies + variations since I sent her the recipe from your blog. She has become very popular..(-: Thanks for a great and fun blog.

  • David, Wonderful post. I think your first paragraph really hit home with me. I’m retired now. And doing my blog etc. But I sure miss the yelling and running around in the kitchen when I was working the line as a cook. Now, I love cooking even more and understand it better, But now I just cook for the wife and the guy across the street and who ever else I can feed at the time. But sometimes it’s really hard to get super excited about it. I think you know where I’m coming from on this. So that’s all I have to say about that…. Thanks again. You have a wonderful blog, and very inspiring to read.

  • Oh my heavens. Eve though my tummy’s a little weary after a big night out last night, I want to cry because that crack pie and cereal milk ice cream with potato chip crunch is a 30+ hour flight away. Life simply isn’t fair sometimes. (So thanks for sharing – it helps, somehow :P)

  • Ooh put the kimchi butter on corn!

  • David, how I agree with your first words. Since closing The Bakery in Cadiz, my home kitchen just doesn’t cut it. And I miss the ‘swing’ of everything going on….c’est la vie. Life goes on, but I am finding it hard to remain creative, do tell me your secret!

    As for the blog today, very interesting indeed. I loved the look of the Compost Cookies, but HATE THE NAME :-) I am a gardner, have a compost heap which would certainly not cut it for cookies! I personally think she should change the name.
    The whole place looks so charming as well as all the production.

  • the ice creams on the first pic look like they are served at the perfect point of melting/not so cold.This tells a lot about the importance of quality and the attention to details this restaurant shows. Everything looks so simple, yet perfect. This place and porchetta look like very, very good addresses, I’m amazed.

  • Breakfast sausages with kimchi butter scalloped potatoes and a side of that corn cookie? ;-) I also wonder how a dollop of kimchi butter would taste on French toast with maple syrup or with Venetian stockfish spread (stoccafisso mantecato). ;-)

    I am always having a hard time convincing people that there is way more than fast food to find in the good old USA. Of course, these are the people who think that Alice Waters is an actress.

  • Thanks for posting favorite food places in NYC — I’m going there in the fall and nice to know about your favs…..

  • Merisi: There’s good and bad food in every country. It’s funny that some people still think all Americans eat at McDonald’s. I was at the Union Square Greenmarket yesterday morning and aside from the Ferry Plaza market in San Francisco, I don’t know if I’ve ever been more dazzled by a market more. (All the colorful tomatoes, leafy greens, and local dairy products..)

    linz: I was thinking of that, too!

    Michael: Well, I’m not sure if I’m up to the challenge again. I miss the people, excitement, and the food. But there were other things, like standing for 10 hours without a break, not being able to use the restroom, or skipping lunch and dinner, and eating tortilla chips and salsa at 3am for breakfast : )

  • I think I have met my new muse. Thank you!

    Heading to NYC in a few weeks – looking forward to visiting this shop.

    Very cool! I imagine I will roll out of there – it will be worth it though.

  • First off, love your blog. I’ve tried a million of your recipes. Okay, that was an exaggeration, but it gets the point across. I’m so glad you tried this place out!

    Every time I’m in NY I have to go to Momofuku Milk Bar. I love, love, love the Crack Pie. It really hits the perfect balance of savory and sweet. If it weren’t as savory as it is, I’d find it way too sweet.

    I’ve actually mastered my own version of the Compost Cookie, too. My mom and I actually always used to make our chocolate chip cookies with oats, Wheaties, and a touch of coffee, so it wasn’t too far off. For me, I actually find using all of the ingredients listed in the real Compost Cookie to be a little too much. And I’ve never liked Fritos. So, mine’s customized, and I just call it a garbage cookie so as not to infringe on any copyrights. It’s become a highly-demanded item at every bbq I attend, now!

  • Toasted. Oat. Crust? Dear God, why have I not heard of this before?! Unfortunately I am as far from New York as one can get and won’t be getting over there any time in the foreseeable future…I need to learn to make this magical thing.

  • “Inadvertently licked the spoon”? Hmm.

  • I hear that, inspired by David Chang’s success, Sarah Palin is planning to open up a chain of Sapakuku Tea Bars for her followers to congregate at.

  • Gailscout: The bbq soft-serve ice cream was interesting, but not sure I’d want a whole scoop of it. However floating in a bowl of corn soup (hot or cold), it would be heavenly.

    Kate: I went at 3:30pm and there was no one in there, but heard that in the evening, there’s quite a crowd. So you might want to go when there’s less people. I was at the 2nd Avenue location.

  • The kimchi butter looks interesting…will have to try it!!

  • The countdown is on: back to NYC in 13 days and Momofuku Milk Bar, just around the corner from my apartment (tres dangereux), is definitely at the top of my must-eat list. My personal favorites are the cornflake marshmallow chocolate chip and blueberry and cream cookies. Then I’ll head up to Levain… and over to Birdbath… and Three Tarts… and Billy’s… and Bespoke… and Kee’s… and…

  • Paris is definitely not ready for Momofuku!

    Eating with that plastic spoon/fork thing in your picture ruins the experience for me. I prefer to eat with nice sturdy silverware (or my hands if there is not other choice)…and it just happens to be the ecologically responsible thing to do too :) So instead of an impossible French food snob, call me an environmental activist.

    Thanks for the adventure David. I feel like I just came back from New York myself :)

  • You know how they make mac & cheese pancakes at Shopsin’s at Essex Market on the Lower East Side? I could see some delicious kimchi pancakes with your butter–smothered in maple syrup would do the trick for me.

    I am craving a trip to NY just reading all of your posts!

  • How about with cabbage and noodles for the kimchi butter? Perhaps not the most inventive use, but it might be good.

  • How about with cabbage and noodles for the kimchi butter? Perhaps not the most inventive use, but it might be good.

  • Mmmm, Milk Bar! I can’t ever seem to leave the East Village without stopping in for a compost cookie! It took me three attempts to get my compost cookies to taste even remotely similar to hers! Even then, there was really no comparison! The birthday cake cookies are also rather delish, but them I’m partial to sickly sweet things with sprinkles…

    Also – too funny that you mention cheetle! My aunt had one of those “Word of the Day” calendar many, many years ago and that is the only word I still remember! HA!

  • Koreans have this very homey dish called “bada bap” or translated, butter rice. It involves hot rice, soy sauce, sesame oil, bits of fried egg, and butter mixed together and eaten with salted toasted seaweed squares. I immediately thought of how good kimchi butter would be in this dish.

  • Milk Bar is on my list for my next trip to New York already (along with Ssäm Bar, while we’re at it), but those compost cookies are making my just-returned-from-vacation fingers want to start searching for JetBlue flights.

    I want to try adding pretzels to my favorite peanut butter cookies (with chocolate and salted peanuts, of course), and maybe try them in peanut blondies, too.

    Your blog makes life difficult, sometimes. So many temptations, so little time!

  • Cheetle?! There *is* a term for that Cheeto scuzz left on your fingers after all!? This is a life changing revelation. I am seriously oddly excited at learning this little tidbit.

    Didn’t make it to Milk Bar this trip, but who cares about Purple Drink when I can flip open my newly purchased The Perfect Scoop and make Super Lemon Ice Cream? As a lover of all things puckery, I dog-eared that recipe immediately. Loved having the opportunity to talk with you and Adam this past weekend; you scoundrels are a treat.

  • Purple Drink is just about the best name ever for a soft serve flavour. Immediately I thought of Dimetapp-flavour, fake grape! I also adore (from afar, Vancouver BC!) the inventive and adventurous nature of Momofuku Milk Bar!

    The little taster plate of mini softserves is such a cute picture!

    Thanks for sharing, and of course for being a continued great source of inspiration. I hand-wrote a recipe off your website the other day for one of my sisters who was having trouble coming up with an idea for dinner! :)

    Lyndsay :)

  • David, if you loved Momofuku’s Purple Drink soft serve, you may also enjoy my recipe for Moroccan “Whiskey” Ice cream. It truly tastes like Moroccan mint tea.

    Happy churning!

    Moroccan Mint Tea Ice Cream (Makes about 6 cups)

    Compliments of http://www.thefridgewhisperer.com

    2 cups heavy (35%MF) cream
    2 ½ cups whole (3.25%MF) milk
    1 cup mint leaves (preferably spearmint), roughly chopped
    ¼ cup dried Chinese gunpowder green tea leaves
    9 egg yolks (from large sized eggs), at room temperature
    1 ½ cups granulated sugar
    pinch salt

    • In a large heavy-bottomed saucepan set over medium heat, add cream, milk, mint and tea leaves.
    • Bring mixture to a simmer, and then turn off heat and steep, covered, for 1 hour.
    • Meanwhile, in a large bowl whisk together egg yokes, sugar and salt and beat until ingredients are well combined.
    • Vigorously whisk 1 cup warm cream mixture into egg mixture in a slow, steady stream, and then whisk custard into remaining cream mixture in saucepan. Cook over low heat, stirring constantly with a wooden spoon. DO NOT LET MIXTURE COME TO THE BOIL.
    • Cook mixture for 15 minutes or until thick enough to coat the back of a wooden spoon and/or registers 170F on an instant read thermometer.
    • Remove mixture from heat and strain through a fine mesh sieve.
    • Chill mixture in the refrigerator before transferring to an ice cream machine and processing according to manufacturer’s instructions.
    • Transfer to an airtight container and put in freezer to harden.

  • I, too, love the corn cookie. I’ve been thinking that the corn powder might be something along the lines of ground Cope’s Dried Sweet Corn. Guess we’ll find out when the cookbook is published!

  • Hey David, I knew you would end up here eventually! (BTW the pork bun is awesome for breakfast, but it sounds like you had your porkfest prior)
    So fantastic to see you at Borders the other night. The only other booksigning that I’ve taken my daughter to was David Chang/ Anthony Bourdain at B&N. The announcer dropped the f-bomb in her introduction! I was glad to expose her this time to someone with class. You rock!

  • scrumptious. perfect for a summer day.

  • Kimchi butter….hmm. What a challenge!

    -I can’t imagine adding kimchi to anything sweet (no kimchi salted carmels)

    -What about ramen? Butter is often added to ramen. I bet kimchi butter would be delicious.

    -Or how about steamed buns with kimchi butter in the middle (instead of red bean.)

    -Could you use it in gyoza instead of sesame oil?

    I wish I could think of a way it would work in that awesome cold Korean soup, Mul Naengmyeon, but ice and butter are not friends.

  • Dear David, I’ve been a “closet” reader of your blog for a while now (with great delight, might I add ;-) ), and I feel compelled to come out of that closet and post for the first time.
    I just smiled when I read: “I don’t think they’re quite ready for kimchi-infused croissants back home.”
    Did you notice that when you say “back home” you’re now referring to Paris? Heehee…
    Now you’re a real official expat! (I’m a Canuck expat in Paris, living here since 1982. It’s weird how one day you catch yourself calling “home” the place you thought was only a temporary place of residence!).
    I’m so glad a very good co-foodie friend put me on to your blog and gave me your Paris book for my birthday – you’re my favourite email of the day! (I went crazy the other day and ordered a Cuisinart ice-cream maker after seeing it among your favourite things – there goes the summer diet).
    Long live your blog! (And sorry for the wordy post)

  • I didn’t know Momofuku became a restaurant empire in NY. (then again, it’s normal since I live in Paris and visit NY maybe once a year. It’s been a few years already since my last visit to Momofuku noodle bar.)

    I just found out the chef David Chang is a Korean-American. So, no wonder that he brought up the Kimchi butter. It is somehow more comfortable to learn that than seeing recipes on Kimchi by French cooks of Cordon Bleu. :)

    I have a friend in San Francisco who asks for Kimchi after every buttery meal (for many Koreans, Kimchi cancels out the greasy feelings of some western dishes), so I guess the Kimchi and butter can go pretty well.

    As a Korean, I have certain rules on Kimchi. :) For one, I wouldn’t think of it as a dessert ingredient. I think a Chicken Tortilla wrap with the Kimchi butter sauce might go well together. (I’m not very creative about recipes, so you’ll have to figure out the details for the rest of the ingredients. :) )

    J

    P.S. I have to tell you that I love your blog. I’m not big on cooking except some basic Korean cooking for survival, so recipes aren’t really for me, at least for now, but I like having good food, finding good restaurants and nice places out so all your adventures in exploring restaurants in Paris sounds wonderful. And every post is such an easy and fun read.

    I found out about your blog just a few weeks ago and I bought your ‘Sweet life in Paris’ for my vacation in Provence. It was wonderful. Your story on Marché d’Aligre and the Paris Pêche totally hit me. I live near the market so it’s where I shop produce and sea food. And, of course, the boys there are really cute. :) Also, having my best friend in SF, I totally see your point of view on ‘locavores’.

    Well, now I have to try all the nice places you mentioned on your blog and the book myself. Thanks for sharing your knowledge!

  • Dear David

    Now I have wanted to write to you for quite some time. There is no real reason for me wanting to do so, there is no particular entry of yours that I want to comment on its more the compulsion to write to you and say I love your work.

    I have only recently realised that inside of me there has been a HUGE foodie desperate to get out, this discovery has led me to quit my very boring admin job, try and enrol on the Le Cordon Bleu course in London (I couldn’t afford the fee!), work as a hostess at a Raymond Blanc restaurant and now I am lost.
    I spend my time wondering what it is I should do, the only solace I have is your blog.
    I love the way you talk about food, describe it, wax lyrical about it and every recipe makes me want to shed a tear of delight because it all looks so sublime.
    I love your NYC entries as I am obsessed with that city and would sell my left arm to be able to get over there and work in a bakery just for a while (btw have you been to Sweet Melissa’s in Brooklyn? it’s amazing!) and I equally love your Paris entries – I am a huge Francophile and it is another dream of mine to perfect my French and make my way over there and work for a few years, basically I am in awe of what you have achieved and anytime I feel a little lost I find comfort in your blog and feel that my dreams and aspirations may one day become a reality.

    Thanks for reading – apologies I went on for so long.

  • I loved your timely post on Momofuku milk bar products! I’ve tried their crack pie, corn cookie, and compost cookie for the first time last month and it was just delicious and unforgettable! We went to the Midtown location where you could sit at the hotel next door and enjoy your desserts. I also loved the cereal milk ice cream. If you ever get the recipe for the corn cookie, please share it with us! Are you taking some of their cookies back to France?

    I love reading your blog and do learn a lot from you!

  • That corn cookie looks amazing, it wasn’t at Momofuku when I was there earlier in the Spring.

    With that said, if I were anywhere near NYC for an elongated period of time, this place would single-handedly make me fat. They sell the Momofuku pork buns too which are a delectable pork belly snack fest and I would eat my weight in those alone.

    Washing that down with cereal milk and BBQ softserve would be good but probably not good for me.

    I would love to chat it up with Christina Tosi one day to find out how she comes up with this stuff, she sounds like a fun person to talk to. Call me Christina

  • Oh wow, I’ve heard great things of Momofuku, can only dream of going to NYC one day!

  • This absolves me from my love of soggy cereal. I purposefully soak my cereal until it gets soggy because I love the cereal milk that comes from it. :)