The Cinnamon Apple Crumb Pie sends
a lightning bolt of spice
from our oven
and my stomach thunders a response
in the midnight darkness.
My fresh wife peeks
at her creation
in the baking,
All-American
with an extra touch
of sweet.
She smiles
behind her black lace nightwear
as she whispers, “almost ready.”
The pie sizzles
a melody
as it is removed
from its hour singing lesson
at 375 degrees.
The first glimpse
of the crumb topping
penetrates my sweet tooth,
flour;
cinnamon;
salt;
and butter,
baked together golden brown,
say hello.
My knife thrusts
through the crispy crust
and hits the jackpot,
juicy Granny Smith Apples,
deep inside.
Lifting my first bite,
the room’s temperature rises.
I can’t control myself.
I sigh
a compliment,
the clanking fork
on the empty plate.
My wife asks,
“What did you think?”
and I nod,
as we gallop upstairs
for a second slice.
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