re: What is everyone cooking for the Natty?

“Low-country” boil (with liquid Zat instead of that old bay bullshite, of course.)
Crawfish and cream cheese dip and wife’s spinach and artichoke dip with French bread.
A tiger-striped king cake shipped from Caluda’s.
A Purple and a gold colored punch (to be served in newly bought lighted electric fountains—sure to wow my kids...and to be spiked individually for adults.)