me off of sugar


butter pecan, maple glaze, sweet, but not too sweet, apple cake, honey pour, cup of light brown sugar leveled with a butter knife, blend of dough,
no such thing as too many chocolate chocolate chips, fresh maple syrup,
pancake drip, a baker’s dozen, oatmeal raisin, fresh hot doughnuts,
cinnamon rolls with thick white icing, cupcakes from a box mix,
Duncan Hines, Betty Crocker, frosting left to warm on the counter,
spoonfuls of peanut, almond, cashew butter, whipped cream,
strawberry shortcake, pumpkin muffins, Halloween candy
dibs on everything chocolate or sour, warm apple pie
a la mode, crepes drizzled with Nutella and powdered sugar,
Cadbury eggs, cheese strudel, 
hot, sugared coffee, ice cream scoops
on a sugar cone, Moose Tracks, Peanut Butter Chocolate Swirl,
sundaes topped with caramel, a cherry on top, yellow cake,
fudge icing, strawberry rhubarb jam spread
onto warm toast, bread pudding, Hershey Kiss pressed
into the warm peanut butter cookie, Godiva on my tongue …

I’ve never been without
the sweetness
my tooth calls for.
A month now,
craving confections,
life’s only delivery method
for what makes
the coming and going
To refuse
feels like
I’m missing out on
high stakes good times.

I’ve always had my eye on
what’s around the corner:
dessert sailing
its saccharine aromas,
a substitute nurturer
who tosses me up high
and then lets me fall to the floor
a lot like love.


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