Sometimes you just need enough sauce to get the job done—no gallon jugs, no freezer overflow, just a solid half-liter of flavor. This Creole sauce is all about attitude: smoky, spicy, a little messy, and unapologetically bold. It’s the kind of thing you spoon over shrimp, grilled meat, or whatever’s hanging around that needs rescuing. Built from scratch, no shortcuts, and definitely no pre-made spice packets. Just you, your pan, and a little patience. Make it, use it, move on with your life.
Cornbread is fine, but sometimes you want something that doesn’t taste like sand and regret. These sweet corn muffins cut the crap and bring actual flavor—thanks to creamed corn, green chiles, and a decent hit of pepperjack cheese.
These sweet corn muffins are exactly what they sound like—basic, dependable, and not trying to impress anyone. Cornmeal, flour, sugar, butter for flavoring. That’s it. No honey, no weird spice blends, and absolutely no artisanal nonsense.
There is no such thing. It’s entirely subjective. A corn muffin is a cornmuffin is a corn muffin. Sure, there are variations—sweet, savory, spiked withpeppers or sausage or cheese. Honestly, they’re all pretty damn good. Whatmakes a corn muffin the best is you and how hungry you are. So when yousee food bloggers advertise the “best” whateverthefuck recipe ever, they arelying to you.
So. Here we are. Two years of trying to restore my sanity by embracing the insane. I cook. I think. I write. I make videos. I work a day job. And I’m more or less happy, finally. Likewise, if this never works out and I’m never successful with it, I’ve already won because I did it. Anything from now on is gravy.
