Well, here we go with yet another exciting new concept for this little culinary sideshow.

Honestly, it went very well and stands as a testament to good planning. The Offspring arrived, we shot tons of video and the food was delightful. Kinda disappointing because everything working out is just not funny.

We started out with Cornbread, because I needed it to serve the Red Pepper Chicken Livers on. The dish came out as intended, but I really do wish we had used more red peppers. There's always next time. Unless you're dead, of course.

The Shrimp Creole and Smokey Gouda Grits were outstanding, despite some issues adjusting the Creole sauce. It was way tart, so I hit it with a tiny bit of baking soda and way too much honey. I was really concerned it would be too sweet, but it worked out very well.

I did film the creole sauce when I made it the previous night using my camera bra, but to be completely honest, the video wasn't worth putting together and is a really good indicator of why I shouldn't drink and cook on an empty stomach. Everything turned out fine, but the video started to sway a bit at the end with me mumbling incoherently about some bullshit.

I got all the other videos, the ones my son shot, edited and posted to YouTube, so that's nice. I hate all the shit that stayed on the virtual cutting room floor, but that's showbiz.