Using as little ingredients as possible
First, find someone that calls themselves a slater, not a rooferRoofer's are breathing, walking retardsThese retards WILL strip a good slate roof, then install a cheap, cheap, garbage, 15 year fiberglass shingle roofA roofer fixing slate is like having a ditch digger perform brain surgery! If he breaks out a tar bucket, call the police have the idiot removed! Fiberglass is temporary, slate is semi long term permanent Slate can last a 100-200 years or more (it's ROCK!) Slater's are a skilled trade! I digress,,,,,,,,, Your roof may be able to be stripped, then reinstalled, saving you a lot of cash give you a long lifeALL roof leaks MUST be fixed from the outsideInsulate the roof, IF you are going to finish the attic, if not insulate the ceiling Insulate the smallest space possible Go nuts with the vapor barrier, caulk, insulation, etcHowever, once you put in an insulation layer, STOP! If you insulate the ceiling, the attic space is unheated should NOT have ANYTHING done to it The insulation, vapor barrier, caulk etc, all goes in in the same areaAs in, you don't insulate the ceiling then caulk the attic walls, roofOr rather, it's heated not ventilated OR not heated ventilated Once the heat the moisture that goes with it, gets out, you want to get rid of it.
There is absolutely nothing, nada, zip, that you can do from the inside to fix a leaking roof.
QUICK SPONGE CAKE 2 eggs 1/4 teaspoon salt 1 cup sugar 1 teaspoon vanilla 1/2 cup milk 1 tablespoon butter 1 cup pastry or cake flour 1 teaspoon baking powder Preheat oven to 350°FBeat eggs until very lightMix salt into the sugar and beat with the eggs for 2 minutesTo scald milk, heat in a small saucepan until tiny bubbles form along the edgeRemove from heatTo the milk, add butter and stir in vanillaStir baking powder into the flour to distribute evenlyAdd milk mixture to the eggs and butter mixtureGradually stir in the flourMix for 30 secondsBrush a 9x13 inch or a loaf pan with oil or melted butterSprinkle a teaspoon of flour into the pan and tap it around to coat; tap out excess flourPour batter into pan and bake in a 350°F oven for 25 to 30 minutesAllow to cool for 5 minutes; run a knife along the outer edge of pan to free the edges while still warmServe cake topped with ice cream, fruit or fruit syrup, etcSuper Quick Version (not as light, but good): Lightly beat eggs with a forkMelt butter; put all ingredients except flour into a food processor and blend for 1 minuteAdd flour and process for 15 secondsProceed as aboveTip: Save on clean-up and use a disposable aluminum foil pan, which can also be used for freezingLunch Box: Slice cake into serving size portions and wrap tightly; freeze until packing into lunch boxes in the morning.
