fringed with crisp lace of browned egg and scattered sugar.
Like spongiest challah, dipped in foaming cream
and frothy egg, richness drenching every yeasted
crevice and bubble, that's how sodden with luck
I felt when we fell in love. Now, at forty,
I remember that "lost bread" means bread that's gone
stale, leftover heels and crusts, too dry for simple
jam and butter. Still, week-old bread makes the best
French toast, soaks up milk as greedily as I turn
toward you under goose down after ten years
of marriage, craving, still, that sweet white immersion.