Culinary Efficiency

I made a fancy dinner

Like they do in Paris, France.

Rose petals and caviar

To step up the romance,

A salad of arugula

(‘Cause kale’s so bourgeois)

And a soup of herbs and lamb compote

Which sounded good to moi,

An entree of duck sauvignon,

A glass of chardonnay

(Which may match well, I sure don’t know

But neither do my guests, so it’s okay),

And all topped off with creme brulee

And fried ice cream served hot.

My only regret for the evening

Was putting them all in a single pot.

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