Apple & Sweet Potato Cakes with Poached Egg and Sweet Mustard Sauce

The weekend's last hurrah. Sunday. Usually my favourite day of the week. Normally. This day was different than all those other ones, masking a truth I didn't want to face. Instead of the routines I've grown to love and expect, I was faced with change. And sadness. 

Sunday shows all her beauty up front, no pretense whatsoever. It is what it always is. The dark black-blue sky doesn't greet me because I sleep with the night a bit longer on this day. The coffee machine isn't set to auto the night before, because I don't know when I'll rise and greet the day. The one consistent part about Sunday is her attitude. Care-free and unhurried. Vulnerable.

Normally.

I woke up late on this day, my wife staring at me in the way only she does. It's the greatest wake up call, trust me. She smiles. I suggest making breakfast for us, ignoring the fact that she leaves in a day. Pretending it away. Separated for the first time in our life together, I plan on carrying on like nothing is different. But there is something different.   

So I carry on the only way I know how. My poetry and my food. Two things that help me escape and express myself. The two things that helped me win over my wife. I decided to make three meals that we could enjoy at our table together. Food. It's how I say I love you. And it's how I stretch out a good thing.


Breakfast is such a great way to start off the day with your partner, sharing food and drinks and stories. And more stories. Losing track of time, almost wishing it away. Maybe I felt deep inside that if we lost track of enough time the day would come and go and she'd still be here. Wishful thinking. Wishful wishing really.

It's silly, right? In almost four years I haven't been away from her for consecutive days. She's gone for a week now but that might as well be an eternity for me. Longer than that, if that's possible. To say she's my everything would be to downplay the significance of everything. She's more than that. So a week without her is like putting the greatest aspect of your life on hold. Think about it. Now imagine something greater. That's my dilemma. 

With breakfast being the first of those meals, I sat down and thought about a spin on something I've made a few times before. Maybe more. I love crispy breakfast cakes. All kinds, actually. So this would be another twist and alternative. Apple & Sweet Potato Cakes that were crispy, sweet and savoury altogether. The gorgeous plump poached egg nestled on top with a sweet mustard sauce that brought everything together. It's delicate and beautiful. The antidote for a sad day. 

This is a perfect Sunday morning. Well, except for that one small detail. So we sat down and drank coffee and ate this. And I pretty much stared at her, like I did when we first met. I was going to enjoy this and drag it out. Only it didn't feel like it was dragged out. It was a long exhalation. It was peace inside the storm. 


We sat at the table until the morning threatened to become afternoon. Now it was perfect. I could take a small break while my wife packed and plan out lunch. Another excuse to sit down and talk. Another reason to be together. Another attempt to hold on. Like I need another reason. 


I don't.

The day went on like this. One sit down meal after another. One more chance to feel blessed. The day that normally skips along gingerly went full speed ahead. Go figure. And I tried every trick in the book to keep the page on the calendar from turning. Every one. 


She left today. Having the time of her life, I hope. I know, what's seven days, right? Well, I have the memories of this meal and more to hold me over until I pick her up. And I'll be hoping for the same fast-charging Sunday next week. Maybe faster. If I sleep it away, did it even exist?


From my kitchen to yours, happy eating!

Apple & Sweet Potato Cakes with Sweet Mustard Dressing

The Goods:

• 1 small sweet potato, peeled and grated
• 1/2 sweet onion, peeled and grated
• 1 large green apple, peeled and cored and grated
• 1 large egg, beaten
• 1 tbsp. flour
• 1 tsp. baking powder
• 1 tsp. cinnamon
• sea salt and cracked pepper to taste
• 1/4 cup of oil
• 2 tsp. Dijon mustard (dressing)
• 1 tbsp. white wine vinegar (dressing)
• 1 tsp. lemon juice
• 1 tsp. granulated sugar (dressing)
• pinch of salt (dressing)

Prep:

1. To make the cakes: grate the onion first (the acidity helps prevent the apple from changing colour) and then the apple and sweet potato. Place the three ingredients in a bowl and season with salt. Wait for a minute to allow some of the moisture to be drawn out. Squeeze out as much liquid as you can.
2. Once squeezed, pat dry with a tea towel and put in a small mixing bowl. Add the egg, flour, baking powder and cinnamon and stir to combine. Season.
3. Using a non-stick pan over medium to medium-high heat, add the oil and allow it to heat up. Place a 1/4 cup mixture into the pan and press down and shape into a circle with a spoon. Leave it to cook. It's fragile. Cook for 3-4 minutes, or until golden brown, and then flip over and repeat. 
4. Meanwhile, add the dressing ingredients to a small bowl and whisk until fully combined. 
5. Make your poached eggs in another pot and drain when finished.
6. To serve, stack two cakes on top of one another and place the poached egg on top. Finish with a drizzle of your mustard dressing.