Welcome Madeleine! This is a fun place to hang out, I hope you enjoy it.

So you found equine alveoli
In your chili, and now shepherd’s pie.
Did it not give to you
A bit of a clue
That the company name is BirdsEye?

I am, Jerome, extremely glad to hear it. Perhaps Americans will give up rounders and take to the real game. Women play too. You can see them on television, bless their little pony tails.

They say that you are what you eat,
And consumers of lamb tend to bleat.
So something was fake
When two lovers of steak
Finished Cheltenham in a dead heat.

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The prize-winnng chef’s keeping mum,
For the Michelin critics have come.
Though he makes no admissions,
His secret addition’s
A dollop of Pedigree Chum.

Jerome, thanks for the welcome! I wasn't consciously aware that I knew any cricketing expressions. But when you're writing a limerick and desperate for a rhyme, you never know what will pop out of the recesses of your brain.

Mary, thanks for the welcome. I'm sure I'll enjoy it here!

The chef, whose cuisine was Italian,
Would cook with both garlic and scallion
And pasta aplenty
(He'd serve it al dente),
But his secret ingredient? Stallion.

Nice one, Roger.

A dairyman watering milk
Said, "My aim's not to profit or bilk.
I avoid common tap
Full of chlorine and crap
And use Spa for a blend smooth as silk.'


A trader who lived in Dundalk
Was the subject of slanderous talk.
His cheap cheese,'For The Saver',
Had a strange gritty flavour
Which his rivals suggested was chalk.

Very neat, Roger, although not "neat".

Thanks!


One more:

The racehorse had all that it takes
To win, four strong legs and no brakes,
But after he passed
He finished dead last
So they served him as fine Belmont steaks.

Roger,
This puts you ahead of the rest of the posts here by at least half a length.

The sirloin? A great work of art.
Both the chef and the horse did his part.
But what gave it away
And made me say nay
Was the sound and the smell of my fart.

Neigh or nay?