To say that I love Momofuku would be an understatement. I LOVE Momofuku. And I love what David Chang is doing over there, I think he is a genius. John and I used to eat at Ssam Bar an absurd amount of times a month, but not so much lately. Not for any other reason than it got to be a bit spendy as we definitely are of the maximalist school of thought when it comes to ordering. So much so that John recently ran into our waiter from Ssam and he commented on our ability to try anything an everything (times two) on the menu (it seems that his other customers weren’t such gluttons). So last year when I found out there was a cookbook in the works I was beyond excited. Making Momofuku at home seemed to be the perfect solution to less nights out.  So that is what I did this weekend. I bought the book, I read it front to back and then I got myself in the kitchen to, as David Chang says, “stock up my larder”. I made pickles upon pickles. Orange cauliflower, celery, mustard seeds, fennel, cantaloupe, chilies.  We are ready for the snow storm that will arrive this winter. Pickled up and ready to go.  And I am looking forward to the next project: making 100 pork buns to have in the freezer at all times. This is the kind of thing that makes a happy home in my opinion, larders all stocked up.