November 15, 2010

There’s a New Cook In the Cafeteria

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. by Bruce Lansky Lily
November 15, 2010

There's a New Cook In the Cafeteria

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. by Bruce Lansky Lily