This afternoon I decided to make sponge cake for the first time, actually I did a similar one once, just not with egg. The recipe I found calls for equal parts of butter, sugar, and flour. 125g of each with 2 medium eggs. Not enough butter, just about 30g, that’s with half of an egg. I didn’t want to bother the rest of egg, so I experimented with extra virgin olive oil.

They turned out nice, tasted slightly like egg waffle, especially the thin crust. The olive oil one seemed softer and it looked with green hue, since I didn’t actually measure anything, it might not actually softer, I just eyeballing by volume, even the recipe is by weight. Fortunately, the result was delicious, which is dangerous, because each cake was only just about palm sized, fat and sugar, need not to say more.

Next week, I will try to cut down the sugar and use or mix with other oil, one doesn’t have strong flavor as olive oil. It didn’t taste bad, just olive oil flavor is a bit of weird.

On to other things today, the fly trap kind of worked, I saw a few flies in it, but not many. However, there were hardly any flies around the indoor plants and compost.

I also lightly pruned that “purple dick” plant, three actually, which have overgrown and look very disorderly. My plan is not pruning, but allowing its seed to dry, so I pulled any branches or stems didn’t have seed pods. These three will be pulled off once I get the seeds, although not sure I want to collect those seeds. There is a small seedling — self seeded, of course — that would be the one to continue.

Everything that took off from these plants was broken down and layered on the soil, like mulch, not sure how long until they completely break down. I will plant other seedlings in the same container, maybe peach or grape if I do get the seedlings grown.

Last week, I started to grow bean sprout and celery microgreen (not sure why only bean uses the sprout). Soy and azuki, but the soy bean was never sprouting, like forever, which I have noticed when I tried to plant it. Anyway, after nine days, the azuki sprout is ready to eat. Normally it should take about three days, but I kept it in a place not very warm around 18 degree.

The sprout tasted great, it kind of has crunchy texture and sprout didn’t taste bitter. I could just nibble it as snacks, but I added it to a vegetable soup for a different texture.