Maria, with her heavy accent,
greets us, tells us she’ll make us any kind—
ricotta, chocolate, or vanilla on the
inside, and rich, crunchy plain,
chocolate, or chocolate dipped
“little tubes” to hold it all in.
One of each, of course,
in combinations I’ve already forgotten.
The ricotta is stunning, ambrosial,
and I’m reeling, grinning wide.
Everyone else is at Mike’s
around the corner, but Maria
makes the best cannoli and
this just might be dinner.