DINNER
Tonight we’ll dine
At a restaurant fine
.To order, we’ll start
With the French words,
Entrée and a la carte.
Hors d oeuvres, escargo,
Brei and dubonnet.
If those mean food,
Why don’t they say?
Foi gras and boeuf.
Grass-fed beef?
Next on the menu:
Pesto, calamari,
Vermicelli, tortellini.
Served with bianco, chianti,
Oh me!
Not to be out done,
The Greeks have their fun
With: gyros, mousaka,
Ouzo, and baklava.
Apparently it’s fashional
To serve food international.
Adding to the appeal
Of a well-prepared meal.
OK by me!
Some say it tastes like cardboard
While others think it’s great.
The way you feel about it
Isn’t worth a big debate.
For if your background’s Jewish
You’ll consume it for a week,
In honor of tradition
Or acknowledgement you seek.
I like mine spread with butter
And a slice of Muenster cheese
Or mixed with egg for matzoh* brei,
A breakfast sure to please.
But when the week is over,
Let me make this very clear,
I will not taste another bite
‘Til Passover next year!
*or matzo, matzah or any other spelling you like!
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