I remember Sunday dinner
that granny used to make
enough to feed an army
piled on each and every plate
three kinds of potatoes
boiled, mashed and roast
Chicken, pork & roast beef
and a glass of wine to toast
and veggies from her garden
that grew right there herself
no canned corn from Guatemala
would you find upon her shelf
there'd be carrots, peas and parnips
brocolli & cabbage too
and anything that wasn't ate
ended up in her famous stew
but desserts, they were the best bit
there was custard, pies and tarts
an the only bad thing 'bout it all
was knowing where to start