That's What It's All About

Ah, this part's such a fiddly job
and yet it must be done,
and now my temples start to throb
before the race is won.
A tiny cut and then a twist
to shake the powder out;
I see you're smart, you've got the gist
of what it's all about!

He let me down and broke my heart,
he made me feel passé.
The table's set, so now I'll start
to make a shrimp soufflé.
He always did like French you know,
in cooking and in love;
I think we'll start with escargot
and dim the light above…

My sweets will be the crowning touch -
a flan as light as air,
and dusted white with powder! Such
should prove my cooking flair.
He thinks I'll dangle on his line
with all his other fish…
I'll serve him after-dinner wine,
be soft and kittenish.

When time has passed and he's at ease
and feeling rather good
I'll bring the coffee, so he sees
upon the polished wood,
the goods that his new lover sells,
and he can make a wish
on all the emptied capsule shells,
so pretty in a dish.