How to clean a house

Alas, not something I’m good at, though my sister could probably correct any minor points in this article. How to clean a house, from a former professional maid at Curbly:

Let’s talk about cleaning. Cleaning is a drag. I hear there are people out there that actually like to clean, but I am not one of them, even though I used to work as a housecleaner. The good thing about having that job is, I learned to clean very quickly and efficiently. Now, I pass that knowledge along to you, Curbly readers!

The mantra of the company I worked for was top to bottom, left to right. This way you could easily walk into any room and know exactly where to get started. The work was divided into”wet rooms” (bathrooms and kitchens) and “dry rooms” (living room, dining room, bedrooms). If we were lucky and weren’t understaffed, we’d go out with a partner and one person would do the “wet rooms” and the other person would do the “dry rooms”. One “wet room” and one “dry room” would be “deep cleaned” each cleaning.

I still clean my house in the same manner. I try to clean on a weekly schedule, and “deep clean” on a rotating basis. I start with the “wet rooms” first, as I hate cleaning them the most. Getting it out of the way means it’s all downhill work from that point on.

On cleaning “wet rooms”:

**Maid’s Tip** Keep all your cleaning supplies in a tray you can easily carry from room to room. You’ll need a blue shop rag, some white rags (I use cloth diapers), an all purpose spray cleaner (I like Formula 409), a glass cleaner, a heavy-duty all-purpose cleaner (such as Simple Green), a floor cleaner (I typically use Mop N Glo), a good toilet bowl cleaner, and a duster.

In bathrooms, I start first with putting the toilet bowl cleaner in the toilet to let it sit while I’m doing everything else. Then (in any room) knock down cobwebs and dust light fixtures. Spray counters, tubs, and sinks. Spray the dirtiest parts first, then move around the room wiping everything down from left to right. Only bother to wipe down the mirror if it’s smeary. If you want your fixturesto really shine, use glass cleaner on them. Run your duster along the baseboards and cabinet fronts, then swish the toilet. Sweep the floor. Toss down some Mop N Glo, wipe it up, and you’re finished.

This is probably obvious, but make sure you don’t use the same rag in the kitchen as you do in the bathroom. E. coli is a bad, bad thing.

**Maid’s Tip** Cleaning your microwave is easy peasy. Put a bowl of vinegar and water in the microwave, and cook on high for 3 minutes. Then just wipe out the microwave with a rag. The vinegar will take care of that funky popcorn/bacon smell combo most everyone’s microwave has, and the steam will soften even the most funky funk that’s in your microwave.

On cleaning “dry rooms”:

Dry rooms are a breeze. Knock down cobwebs, dust light fixtures. Dust all other furniture and picture frames, moving from left to right. (Our bosses at the maid service would occasionally come behind us and check our work- the place they got us most was by doing the “white glove” test on the tops of picture frames. Don’t forget the picture frames!) Change the sheets if you’re in a bedroom. Run your duster along the baseboards, then vacuum.

**Maid’s Tip** There is no good, fast way to dust an area that has lots of knickknacks and tchotchkes on it.My personal design aesthetic keeps me from having those kinds of little items, but if you must have them, only bother to dust those suckers when you’re “deep” cleaning. Trust me on this one. 😉

By using this method and making sure you keep up with it weekly, you can clean extremely quickly. I can clean my entire 1200 square foot house in about 45 minutes this way.

I’ll have to give this a try. Lord knows my house needs it badly.

Recipe: Brownie Bars

Brownie Bars

A layer of icing underneath a layer of ganache make these completely decadent.

Ingredients:

Brownie Layer

  • ¾ cup unsalted butter, softened, almost melted
  • 1 cup white sugar
  • ½ cup brown sugar
  • ¾ teaspoon vanilla
  • ¾ teaspoon coffee liqueur
  • 3 large eggs
  • ¾ cup unsifted all-purpose flour
  • ½ cup cocoa
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Icing Layer

  • 2 cups icing (confectioner’s) sugar
  • ½ cup custard powder
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons skim milk (or more if needed)
  • ½ teaspoon vanilla (or any flavour you want)

Chocolate Layer

  • 4 ounces unsweetened chocolate
  • 1 tablespoon unsalted butter

Brownie Layer

  1. Preheat oven to 350F. Line an 8″ x 8″ pan with parchment paper. Butter pan.
  2. Cream butter, sugar, vanilla and coffee liqueur until light and fluffy. Add eggs one at a time, mixing well in between each addition.
  3. Sift together flour, cocoa, baking powder and salt. Gradually add to egg mixture and mix well.
  4. Spread in prepared pan and bake for 40 – 45 minutes or until brownie begins to pull away from edges of pan. Allow to cool completely.

Icing Layer

  1. Whip confectioner’s sugar and custard powder with butter, milk and vanilla. Add more milk if necessary to mix but do not make the icing thin. Icing for brownie bars should be stiff so the ganache layer won’t leak through.
  2. Spread icing on top of brownies in an even layer with an offset spatula. Keep in fridge while you make the ganache layer.

Ganache Layer

  1. Melt chocolate and butter in pan over medium-low heat. Allow to cool for about 10 minutes.
  2. Pour over icing layer and smooth with an off-set spatula. Put brownie bars into fridge until ganache solidifies. Serve cold from fridge.

Recipe: Cocoa Syrup

Recipe from Alton Brown’s Food Network Show, “Good Eats: Art of Darkness II, Cocoa”

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it’s fat free!

Quality software

I don’t normally write about programming stuff here (it scares my relatives) but this is too good to ignore.  I’m managing a project and there’s this one bit of legacy code:

// write the message to a buffer
char buffer[N];
sprintf(buffer, "%s: %snr",header,value);

// remove the carriage return
int len = strlen(buffer);
buffer[len-2] = 0;

For the C#-challenged, what it’s doing is adding a carriage return/linefeed pair and then stripping it right back out.

I’m going to send this along to The Daily WTF and see if they like it.

Food Network

Anthony Bourdain occasionally does some guest blogging on Michael Ruhlman’s food blog. He’s in fine form today as he goes off on what’s become of the Food Network as it oozes towards mainstream network programming:

I find myself riveted by its awfulness, like watching a multi-car
accident in slow motion. Mesmerized at the ascent of the Ready-Made
bobblehead personalities, and the not-so-subtle shunting aside of the
Old School chefs, I find myself de-constructing the not-terrible shows,
imagining behind the scenes struggles and frustrations, and obsessing
unhealthily on the Truly Awful ones. Screaming out loud at Sandra Lee
in disbelief as she massacres another dish, then sits grinning, her
face stretched into a terrifying rictus of faux cheer for the final
triumphant presentation. I mourn for Mario..and Alton…Bobby and
yes–even Emeril, nobly holding the fort while the TV empire he helped
build crumbles like undercooked Bundt cake into a goo of Cheez Wiz
around him.

While I love Ruhlman, Bourdain I can only take in small doses. I have four or five episodes of his No Reservations show stacked up on my TiVo waiting for me to be in the proper mood to watch them. But this rant is dead on on what’s going wrong over at the ever-more-vanilla Food Network.