I decided, cinammon swirled
or suddenly, forkfuls
of raspberry and cheese
or something along the line of eclairs
or creme horns with subtle, pastel fillings.
I am willing to sample all of them.
it's just that I keep spending all
my gold on books;
cook books are useful to remember
the way that food should look
when baked, when cooked to perfection.
and poems or stories that you make up
when the larder is bare
to feel the feast
though you keep changing stations
and the cereal's soggy but not
the vintage cartoons.
mary angela douglas 9 july 2016