Creole blackened red snapper, jalapeño poppers with habanero chunks I put into the cream cheese, and roasted poblanos and habaneros.

Man was this good. The poblanos were my respite from the heat of the habaneros, and the Creole blackening really wasn't spicy at all, albeit delicious.

Roasting the habaneros really did the trick, it brought out the sweetness of the little pain pumpkins, yet kept the spice right where it needed to be. I ate a whole container (about 20) of them and six or seven poblanos.

I'm gonna be paying for this, probably, but that's tomorrow's problem.