Breaking for Dessert

Poetry writing is much harder than short-story writing. (It's also more satisfying--though I don't see myself dumping short stories in favor of poetry. More likely, I'll combine them somehow.) But writing a title for a poem I've been working on is turning out to be even tougher. I nearly gave my latest effort a title way too similar to that of one penned by Robert Frost. Erk. Thank GOD for Google. I find myself working on a short story and a poem in alternate cycles of sweat and research and muttered cursing. I like them both, which is a nice change of pace. I'm down in the weeds, hacking away and I'm hoping what comes out of all this is two decent efforts. 

Enough about writing. Back to procrastination! I must tell you about possibly the best dessert you could ever have on a summer evening. You need two things (besides a bowl and a spoon):

1. Very good-quality coffee ice cream (Turkish is best. Don't tell my Greek relatives I said so.)

2. Chocolate port (Recommended brand: Stanley Lambert's Choc-a-Bloc. It's Australian.)

Put two scoops of ice cream (one if it's late evening and you are sensitive to caffeine) into a cup or bowl and drizzle chocolate port over to taste. I use a jigger full. This is not a float; it's a sundae. But you won't need any whipped cream or nuts. Just the ice cream and booze. This is so good I do a little dance just thinking about it. I hope you like it as much as I do.