Ana’s cake



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



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
  • 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, toss dries together. In a big mixing bowl, toss the wets; whisking the eggs in one at a time. Once the wets are well combined, gradually mix in the dry. Transfer batter to your 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