It all started with apple, of course,
she said when interviewed.
I like the Adam’s Pearmain variety myself—
it’s really a sin to use anything else—
add a cloudlike crust to the mix
and you’ve got just a heavenly creation.
The best dessert when serving something
heavy, like ribs, she claimed, slipping
the winning check into her snakeskin bag.  

Paradise on a fork, cried one judge.
One smart tart, exclaimed another.
Her secret ingredient:  How just a hint
of fig can make all the difference.