I also tried to make brussels with a jalapeno soy sauce mirin glaze but that didn't pan out. The soy/mirin mixture just ran off the brussels. They're fine but they're just roasted brussel sprouts. I think the idea is good but I'd reduce it in a pan first next time before putting it on the sprouts / into oven

Things I would have done differently: marinate steak for longer (but of course), slice into a couple different pieces before grilling to get more char surface area + marinade penetration, cook steak a bit more (took off the grill at 135 and thought carryover would take it to medium, didn't happen, maybe too thin for that?) that's it. Otherwise it was perfect. No, swap beer for somaek OB but that's asking a lot....

My mom has started to use black skin color emojis and I don't know why.

I put green food coloring in the wasabi mayo because fuck it we have fun here

Every time I use the easy boiled egg method I discovered (prick eggs with thumb tack on bottom, boil water, add eggs after water boil for 7.5-9 minutes depending on desired done-ness, drop in cold water just long enough to touch comfortably, peel) I get very mad that for years I did all kinds of crazy methods with vinegar and with putting the eggs in cold water and then bringing that to a boil together and removing from heat and etc etc. It's all stupid. this method is simple and consistent and it works every time and best of all they ALWAYS PEEL EASILY. Why did anyone come up with these other evil methods that waste your time and make your eggs ugly