The door flies open and the biggest damn Mick in this village comes stridin' across the floor..........Aw'right, yiz bowsies, up with the lot of ya. Let's clean this joint up, cause the Big Mick is cookin'. Been a little rough, but visitin' with 'Spaw has done the world of good.......HEY, GIT THOSE CRITTERS AWAY FROM THE CORNER TABLE.....I am going to serve THE FAIR ONE over there by candlelight............right after we sing a duet together.......huh? Bite me, Lagerphone Boy, we are going to sing and I will take my chances on the stick..LOL...What?..........the menu?...........Well, I think we will start out with Smoked Salmon Parcels tied with Chives. For the first course we will move on to Fresh Asparagus in Herb Flower Crepes.......The crepes? Well you make your own, of course. In fact, making the crepes is what takes all the time on this course. We will be making these with Blue borage flowers because they really look great, but you can also use the flowers from almost any of the herbs. Once done, cook the asparagus spears for about 5 minutes in salted boiling water, just until tender. Run them under cold water to stop the cooking process and drain. Take a crepe and put it on the plate, flower side down. Place 4 spears in it, and fold it over the top, thus revealing the flowers. A little melted butter and decorate with the leftover borage blossoms.

Now we move on to a Light Prawn Soup. Hey Susan, do me a favor and run down to the natural food store for me. I need some Dillisk, they will have it dried........What? It is a seaweed that grows along the coast of Ireland, and it puts a great taste in the soup.

Now for the next course. How does Smoked-Pheasant Roulade with Rosemary Cream Sauce sound, FAIR ONE? Now be sure and save a little room for the Cheesecake with Raspberry Coulis.

Yep, the old Mick is feeling a bit better, looks like I will survive. Let's have a friggin' party. Someone start shuckin' the oysters........................