Who doesn’t love the occasional sweet?
Brownies and cookies, fine cakes and treats?
But one thing I’ve learned in the kitchen’s heat
is you can’t have the sweet without bitter.
Butter unsalted and sweet dairy cream,
plenty of eggs whipped up like a dream
sugar by cupfuls, you all know the scheme,
but you can’t taste the sweet without bitter.
There must be vanilla, which smells nice but isn’t,
or bitter chocolate from beans lately ‘prisoned
or soft yeasty particles that help dough get risen,
for you can’t taste the sweet without bitter.
And so in our lives with things cloyingly sweet,
we can’t trust that person who seems so replete,
without wicked humor or fancies offbeat,
we can’t trust the sweet without bitter.