Seven cooks in the kitchen, making spaghetti,
Each one hurrying and rushing to ready.
My *** of bolognese, succulent, simmering,
Sits on the front right burner, heat shimmering.
One chef diligently tossing a salad,
Another one turns on a calm Italian ballad.
"Help!" Cries a cook as she comes running in.
"My Alfredo sauce won't work! It's much too thin!"
"Not to worry, my friend," I console the bereft.
"My burner is hot, take my place." I move left.
Things are a bit more crowded with her,
But I happily give my sauce a good stir.
Things are running more smoothly now,
'Til another chef bursts in (also having a cow).
"The spaghetti is cooking, but keeps boiling out!"
I think long and hard as the chef starts to pout.
"I'll push my *** back, so you can still see,
"My sauce will be fine for a minute or three."
My time in the kitchen has made me a quick learner,
So I smile as I move bolognese to the back burner.
"Stand and watch through the oven door," I said,
To keep a chef from burning his garlic bread. Another chef needs melted butter in her dessert.
Letting her use the microwave can't hurt.
All these chefs doing their work in a blur
Prevent me from giving my sauce a needed stir.
As minutes pass— five, eight, twelve, sixteen—
I begun to understand what the phrase means.
Although the situation is very fitting,
There's just too many cooks in the kitchen.
I don't want to let the wind out of their sails,
So I take a step back, waiting and biting my nails.
Time to dish up, and all chefs leave the area
And I approach my sauce on the verge of hysteria.
It's now much too thick, the bottom is black.
I've neglected my job while picking up slack.
There's no one to blame, I should've learned
If you move to back burner your dish will be burned.
Other chefs are being praised by our boss,
And I'm in the kitchen with a *** of bad sauce.
Apr 13, 2018
Apr 13, 2018 at 9:16 AM UTC
Seven cooks in the kitchen, making spaghetti,
Each one hurrying and rushing to ready.
My *** of bolognese, succulent, simmering,
Sits on the front right burner, heat shimmering.
One chef diligently tossing a salad,
Another one turns on a calm Italian ballad.
"Help!" Cries a cook as she comes running in.
"My Alfredo sauce won't work! It's much too thin!"
"Not to worry, my friend," I console the bereft.
"My burner is hot, take my place." I move left.
Things are a bit more crowded with her,
But I happily give my sauce a good stir.
Things are running more smoothly now,
'Til another chef bursts in (also having a cow).
"The spaghetti is cooking, but keeps boiling out!"
I think long and hard as the chef starts to pout.
"I'll push my *** back, so you can still see,
"My sauce will be fine for a minute or three."
My time in the kitchen has made me a quick learner,
So I smile as I move bolognese to the back burner.
"Stand and watch through the oven door," I said,
To keep a chef from burning his garlic bread. Another chef needs melted butter in her dessert.
Letting her use the microwave can't hurt.
All these chefs doing their work in a blur
Prevent me from giving my sauce a needed stir.
As minutes pass— five, eight, twelve, sixteen—
I begun to understand what the phrase means.
Although the situation is very fitting,
There's just too many cooks in the kitchen.
I don't want to let the wind out of their sails,
So I take a step back, waiting and biting my nails.
Time to dish up, and all chefs leave the area
And I approach my sauce on the verge of hysteria.
It's now much too thick, the bottom is black.
I've neglected my job while picking up slack.
There's no one to blame, I should've learned
If you move to back burner your dish will be burned.
Other chefs are being praised by our boss,
And I'm in the kitchen with a *** of bad sauce.
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