October 2016 Archives

The kitchen counter was green. The bedframe was sprouting three dimensional orange mould. The futons went to the dump yesterday and floor cushions were trashed. All of our clothes were musty, the shoes mildewed, leather goods dotted with mould.

For the last ten days Tod & I (and friends helping with supply runs) have been combatting the mess. We've washed every wall, floor, and window with vinegar and tea tree oil or bleach. We tore out and replaced the floor of the bedroom closet. Every dish, pot, pan, appliance, and utensil has been scrubbed, along with all the cabinets they live in. We replaced the wooden spoons, cutting boards, oven mitts, laundry baskets, trivets, and chopsticks. We have washed and dried epic quantities of laundry.

We've been sleeping in the upstairs office/studio because it was only lightly affected. I was able to wipe off the white, powdery mildew form the furniture and vacuum the floors and call it "good enough". It's not stinky or damp up there. When we can get the downstairs bedroom back to a reasonable level of must, we will buy a new futon and bedframe. 

Today, the first truly sunny day since we got back, was devoted to airing out the contents of Tod's closet. I broke three laundry poles this morning. Tod has a lot of clothes. There wasn't enough room to air the winter coats; I am hoping for a another sunny day soon. The sun is fading now and I don't think the clothes are fresh yet...

We still have a fair amount of cleaning, repairing and replacing still to do. I am seriously considering another radical decluttering. I never want to have to wash all this stuff ever again. It's depressing and tedious. If you find my mood sour next time you see me, check for mould in my head.

This recipe produces a light crumb with a nice chocolate flavor. I frosted mine with buttercream and topped it with coconut but the recipe suggests a chocolate fudge frosting, which I'm sure would be delicious.

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1 cup sugar

1 egg

2 ounces melted baking chocolate

3/4 cup milk

1 teaspoon vanilla

Preheat the oven to 325F /160C and prepare an 8x8x2 pan (or two round pans) with butter on the bottom and halfway up the sides, plus baking paper cut to fit the bottom. 

Sift the cake flour once, measure, then add baking powder and salt and sift together three times. In a separate bowl, cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Beat the egg separately until it is light and foamy, then add to the butter and sugar mixture. Beat well. Add the melted chocolate and blend until the color is even.

Add flour alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Spread batter into pan and bake for 1 hour.

Allow the cake to cool a bit, then turn out of pan to finish cooling. Frost with your choice of icing.