Ana’s cake

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to skim the skum
to be clarified stock
to be as juicy and nutritious as bone and vegetable water
bearing all of my past lives
without anything to cling to
i’ll ladle all of myself into a bowl
don’t forget to drink me up
i’m ardently simmering to be nothing more than en,lightened
and to give nothing less

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Japanese Sweet Potato Loaf
This recipe was inspired by my roommate and dear friend Ana, her person always inspires me to bake for her.
225g AP flour (I used Magog, a hard red wheat variety, flour milled by Maine Grains)
1 ½ tsp baking powder
½ tsp baking soda
Palmful of crumbled dried sage (in the summertime pick them fresh and lay on a flat surface in the sun till sunkissed and crisp. In the wintertime buy from the market and lay on a dinner plate above the radiator till dry and crisp)
Heaping ¼ tsp ground cumin
10 scrapes across microplane of nutmeg
250g sunflower or safflower oil
225g mashed roasted Japanese sweet potato
250g sugar
¾ tsp salt
3 large eggs
2 tbsp sugar for topping
Think about it like this, 1,2,3! Set your oven to 325ºF and lightly butter a loaf tin. In a bowl just large enough, fluff flour along with leavenings and scents together. In a separate and big mixing bowl, whisk oil, mash, sugar and salt, until homogenous. continue to whisk now adding an egg one at at time, mixing in completely before following with another egg. Fold in the fluffy flour mix, when batter forms, transfer to the prepared tin. Lightly sprinkle with sugar if you love a little sandy sweet texture on a crust. Bake for 50-60 minutes. Cool in tin for 20 minutes before unmolding.

A burning bundle of sage to waft the heaviness away

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