chef crappy.

A bit later today, I’ll find out whether my butt can cash a check my big mouth wrote a couple of months ago.

I’ve already taken you through the details of how Iron Chef Point Breeze came to be; today is the big day. I have two pounds of luscious jumbo lump crab meat in the fridge, and I’m in the middle of collecting everything else I need for our trip to Kim’s house later on.

I’ve mentally gone over the process a zillion times in the last couple of days. I know Kim is probably doing the same thing; judging from her Tweets, it seems like she’s hit on recipe she likes.

The esteemed panel of judges — Danielle, Scott, Will and Amy, along with spouses — all seem to be excited about this as well. I’ve seen nearly all these people in the past couple of days, and I probably should have been thinking about bribes. Ah — it’s a bit late now.

I don’t have a problem cooking for a bunch of people and, as seen above — when I was preparing jambalya to be fed to about 30 people over one of our Groundhog weekends — I don’t mind cooking in front of people either. But for some reason, I’m a bit nervous about tonight. That may just be preliminary jitters, though — I’m sure once we get started, I’ll be ready to go.