I cut out sugar thirty months ago.
I didn’t miss the cookies or the pies.
But then I felt my love for cheesecake grow.
Indulging now and then, it was a prize
I shared when dining out that soon became
a treat I bought and carried home to freeze,
and sometimes ate unthawed, or twice: my game
repeating and increasing by degrees.

I shook myself last month, and then reviewed
how toxic sugar is, faced my short fall,
and researched alternates with aptitude.
Acquiring stevia, erythritol
and gear, now baking is my bravery.
(I’ll soon move up to making savory.)