Good morning, staff and students.
We have a brand new cook.
And that’s why our lunch menu
will have a brand new look.
To make a good impression,
our cook’s prepared a treat:
your choice of snapping turtle soup
or deep-fried monkey meat.
If you’re a vegetarian,
we have good news today:
she’s serving pickled cauliflower
and jellyfish soufflé.
And for dessert our cook has made
a recipe from France:
I’m sure you’ll all want seconds—
of chocolate-covered ants.
I hope you like this gourmet feast.
I hope you won’t complain.
But if you do we’ll have to bring
our old cook back again.
We have a brand new cook.
And that’s why our lunch menu
will have a brand new look.
To make a good impression,
our cook’s prepared a treat:
your choice of snapping turtle soup
or deep-fried monkey meat.
If you’re a vegetarian,
we have good news today:
she’s serving pickled cauliflower
and jellyfish soufflé.
And for dessert our cook has made
a recipe from France:
I’m sure you’ll all want seconds—
of chocolate-covered ants.
I hope you like this gourmet feast.
I hope you won’t complain.
But if you do we’ll have to bring
our old cook back again.