Thread some silk flowers in pink and white on some cotton, to greet guests as they arrive and place them round there necks.

Sugar dummies.

Pink candyfloss!

Good luck xx

And as far as “You vegetarians have just wiped out avocadoes, one of the most nutritious vegetables or fruits in your arsenal from your argument.” you made no mention of this being the last avocado tree on earth. And like Beebs said I could just replant the seeds anyway.

3 tablespoons chopped garlic
1/4 cup olive oil
2 tablespoons seasoning, mix (recipe follows)
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons gluten-free soy sauce (use San-J Wheat-Free Tamari to make this gluten-free and wheat-free)
2 tablespoons chopped parsley
1 1/4 lbs peeled and deveined 21-25 count prawns
3/4 cup unsalted butter
Seasoning Mix
1/4 cup cayenne
1/4 cup ground black pepper
2 tablespoons salt
2 tablespoons crushed red pepper flakes
2 tablespoons dried whole thyme
2 tablespoons dried rosemary leaves
1 teaspoon dry oregano
Directions
1Mix all the seasoning mix ingredients in a food processor and set aside.
2Stored in a sealed container, it will keep indefinitely for future use.
3Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
4Add the prawns and the chopped parsley to the mixture and toss well to coat.
5Refrigerate overnight.
6Preheat oven to 500°F.
7Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
8In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
9At this point the mixture should be bubbling and the prawns will be turning opaque.
10Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
11This process should take about 4 to 5 minutes.
12When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.
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BBQ Pork Ribs

6 lbs. thick-cut pork country ribs or back ribs, in slabs

Basting sauce:

1/2 t. salt

1 t. pepper

4 T. freshly squeezed lemon juice (2 lemons)

1 t. garlic powder

2 t. Texas chili powder

1 1/2 t. paprika

1 t. Louisiana-style hot sauce

1 T. Worcestershire sauce

2 C. beef stock

1/2 C. butter

1/4 C. vegetable oil

Using a covered grill, prepare fire for indirect cooking, using mesquite charcoal briquettes or regular briquettes with mesquite chips. Let fire burn down to glowing white coals (about 45 minutes to 1 hour).

When charcoal is ready, push briquettes to edges of the grill. Place a flameproof container filled with hot water in center of coals. Mop bony side of pork slabs with basting sauce; place ribs, basted side down, about 8 inches above the hot water in the center of the grill. Moisten the upper side of ribs with sauce. Cover and allow ribs to cook slowly for about 2½ hours, basting every 15 minutes. Leave bony side down until last few minutes of cooking. If rack is closer than 8 inches to the coals, decrease cooking time to about 1 hour. Add a few fresh briquettes to the fire every 30 minutes. If using a grill with perforations in one side of the lid, rotate perforations every 15 minutes to maintain air supply and keep charcoal from going out.

While ribs cook, prepare barbecue sauce by melting the butter with the oil in a heavy saucepan over medium heat. Add onion; sauté until slightly caramelized, about 5 minutes. Add garlic; sauté another 2 minutes. Add remaining ingredients, raise heat and boil for 10 minutes, stirring frequently. Reduce heat, cover partially, and simmer for 1 hour, stirring occasionally.

When pork is nearly cooked, turn meaty side down and brown meat well. To serve, cut pork slabs into serving portions; cover with barbecue sauce.

Servings: 6 to 8.