I’m leaving Evernote

I’ve been pretty fond of Evernote for a while.

I was a very early adopter of OneNote (and loved it too, despite its heavy client ways).  What switched me over to Evernote was a Todo list app called ZenDone with some very cute ideas, among which was deep integration with Evernote.

Almost all the data for a todo item in ZenDone was an Evernote note, and the notebooks themselves were used as GTD lists.

I ultimately left ZenDone because its performance was marginal too often and the company was in denial that I had a problem.

(And the deep integration with Evernote, btw, made it a bear to unwind and export all of the data.)

But the whole experience had gotten me kind of jazzed about Evernote, mainly because it looked pretty nice in almost all the clients and because it had a client for every environment where I either needed to produce or consume notes.  Universal coverage is pretty compelling.

So I simulated the ZenDone integration, first with ToodleDo, then with Todoist, and now with My Life Organized.  Bit of a kludge in all cases, (ZenDone just kind of did the integration for you), but still useful.

And then this morning I lost data on two of my Evernote notes.

They were produced by scanned-in magazine pages vis Scansnap, which produces a kind of embedded pdf within the Evernote note.

I clicked on the button to produce a shared link for the two notes, and the embedded pdf vanished.  Nothing left but the note subject.

I had thrown out the magazine pages once scanned, so there was no going back to them.

I looked on the web and found an idea of a note history.  I was able to roll back the history of both notes to restore the embedded content.  But then, of course, I had to try generating the shared link again, and the one note I tried it on promptly liquidated the content again, and this time I couldn’t get it back.

I had read a fair amount of stuff on the web about how marginal the Evernote software was, and, indeed, I have experienced ceaseless crashes of the clients (and even the web client) on various platforms.

But I had never lost data before.

OK.  Enough.  I had a look at the state of play of OneNote this morning, and I’m going to move over.  The gmail client for OneNote is nothing like as cool as the Evernote one, but there’s good platform coverage and it looks like I can get my work done with no giant gotchas.

Sorry, Evernote.  Maybe another time.

What’s a To-Do List manager for anyhow?

According to GTD — IMHO — there are two reasons to have a to-do list manager:

  1. Keep track of every “loose end” in the GTD sense of “thing that would otherwise bug me if it weren’t recorded in a trusted system”.
  2. Supply a palette of small-bite “next actions” which can be selected when one has a question of what to do next.

Most to-do list systems manage these two pretty well.  Where they begin to separate (again, IMHO) is how they handle a third problem: how to pick what to do next.

When fitzpatl@gmail.com comments that “[MLO] could get complicated pretty fast”, he is coming from the Kanban place of “focus on a few things by limited next actions-in-progress”.    There is power in focus — ultimately, this ends up as the kind of focus Gary Keller celebrates in “The One Thing”: a singleton.

I think about The One Thing a lot, but still there’s something in me that wants to see all the next actions, and, even more, there’s something in me that wants software to automate the ranking of the next actions.

I’m not sure this is in the service of productivity anymore.  It might be a kind of Bertrand-Russell-like fascination with reifying my entire universe of effort into an automated list.  But I think I’m not the only person who flirts with this kind of thing.

There’s actually to-do-list software I used for a while a long time ago that automatically fills out your calendar for you with tasks.  You tell it the priorities of tasks and their duration; you tell it your appointments and your work-stop and work-start times, and it will fill the calendar with scheduled, prioritized tasks.

I loved that hack while I using it.  I couldn’t really use it because it was too cumbersome.  And I abandoned it although I loved it.

When it comes to “To Do” Lists, MLO Rocks

I’m really interested in Personal Information Management (PIM) tools, and I want to write about them some in coming  posts.

People in the Real World who know me know two things about me and personal information management (let’s just agree right now to call it PIM):

  1. I’m passionate about the theory and practice of keeping personal information — such as goals and dreams, but also such as steps and calories — and using it to hopefully make myself a better person.
  2. I am a fickle user.  I’ve been through 15 or 20 To-do list managers in the years I’ve been doing this.  If a new one catches my fancy, I’m not afraid to put in a lot of work to move from Old to New, and usually right away.

Until two weeks ago I was pretty happy with Todoist, a cloud-based app with some very nice features.

It ran on everything I’ve got — two desktop PCs, a MacBook Pro, two iPads, an Android phone, and a Windows VM  — and was pretty fun to use and good-looking.  I ditched Toodledo because the implementations were different on Android and other platforms, but mainly because Toodledoo didn’t treat Goals, Projects, Tasks, and Subtasks as if they were all fundamentally the same thing.

Any Lisp programmer will know what I mean (and I was one once): they’re all nodes and lists.

Todoist wasn’t perfect in this respect.  It had Projects, which could be organized into hiearchies, and it had Tasks which could also be organized into hierarchies.  But the two were quite distinct from the user’s point of view, and I can only imagine how different they were in the implementation.

But it was nice to have hierachies: it meant I could break a multi-step thing down into subsidiary steps for at least a few layers, and it meant that my Projects could contribute to goals, which were just Projects way up in the hierarchy.

Then My Life Organized (MLO) entered my life, and I’m not looking back.

At first blush, MLO is a step backward.  It’s essentially a desktop app with app versions for mobile devices (and, sadly, no version for the Mac… yet?).

I’m not a fanatic about the cloud.  My main utils for the cloud have to do with talking to phones and tablets, which seem to have a hard time syncing local copies of the data and work well with the cloud.

I do like having the same functionality on every device, and the lack of an MLO Mac version may do me in eventually.

But what makes me delighted with MLO is that the whole system is a hiearchy of tasks, from topmost goals to “next actions”.  I love it.

Why is this great?  You can go straight from a top-level “task” of “be sparkling” to “write great stuff” to “write the Great American Novel” to “Vomit out the first draft” to “Finish Chapter 1” to “Research Venusian bathing practices”.  And as you check stuff off, you pop back up.

Moreover, MLO allows you to rate the importance of a task (and its urgency, a nice distinction from 7 Habits days) relative to its parent, which allows you to get a very nice linear view of all your “next actions” sorted by filtered importance/urgency in the hierarchy.  A task that is desperately important to a goal that is “meh” will fall lower than an “average” task relative to a more important goal.

I gotta be honest.  A lot of this stuff seems cribbed from “Life Balance”, an app I used with great pleasure maybe 10 years ago but which didn’t make the transition to the multi-device/sync/cloud world very well.  Unlike Dropbox, Life Balance sync didn’t “just happen”, it took a lot of work, and a lot of failed attempts to sync.

But Life Balance was the first time I ran across the top-to-bottom hierarchy and the relative importance slider, and it won my heart.

(For all I know, LlamaGraphics got the idea from somewhere else.)

If MLO got the idea from Life Balance, they just ‘fess up to it, be generous, and move on.  They’ve taken the idea a long way.

More on MLO in coming posts, I’m sure, but for now, I’m dewy-eyed in love.

 

Two Casserole-style “one-pot” meals

Debbie was out of town at the end of last week and so I was forced into  cooking action.

It’s a paradox, since the original intent (and much of the moral juice) for the Crummycook effort was to spell Debbie at cooking.  Which I do from time to time, but, sadly, I really jump into action when she’s out of town.

At least part of the problem is that I have nowhere to hide when she’s gone.  I have to cook, or, after I run out of leftovers, I might starve.

Anyhow…

My scheme last week was to do some of Rachael Ray’s “30-minutes tops” meals.  And somewhere along the way I got the idea of doing a one-pot meal.  Heck.  I have penchant for one-pot meals.  I sort of like the mixture of flavors, and they’re easy as leftovers.  Just measure and nuke.

Unfortunately, Rachael Ray’s magazine website was terribly slow when I first went to look for recipes (Tuesday or Wednesday).  I didn’t have the sense to look at RachaelRayShow or Food Network, which might have been alternatives.

So my first shot at one-potted-ness was from Epicurious, which yielded, together with an old Ziploc freezer bag full of boneless chicken thighs, this Moroccon Tagine-style dish.

I see “tagine-style” because my impression is that real tagines take hours of slow cooking and maybe even special cookware, no?  This recipe was easy-peasy.

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Here’s the meal just before serving.  The couscous, the raisins, the garbanzos, the red onion, all visible.  The chicken is a bit back-in-the-mix.

By Friday I actually got onto the Rachael Ray site and did her Savory and Sweet Pork Stew with Ancho Chiles.

I like her stuff, and I like her TV persona (FWIW).  It’s simple, but, unlike others, it’s not cheesy.   Count me as a fan.

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Here’s the stew ready to eat.  I didn’t have tortillas so I put it on corn tortilla chips.  It was really pretty good.

And when Debbie got home on Saturday night she had some of this and thought it was pretty good too.  So a minor-league “spelling Debbie at cooking” Crummycook function was served.

Tuna Noodle Casserole

I’m on sort of a “blast from the past” jag here with Crummycook-ing.  First coleslaw, now tuna noodle casserole.

On the surface, the motivation was quite different.  Debbie and I had bought a boatload of canned tuna at Costco and then more — on sale — at Giant, so we had a surfeit of tuna.

In addition, Debbie had, some years ago, attempted to recreate the tuna noodle casserole of her childhood, complete with potato chips on top.  As I recall, it was OK.  She seemed more wounded by the experience.  Her typical comment: “I thought that the potato chips on top would rescue it.”

So it kind of had to be a retro cut at tuna noodle casserole to honor Debbie’s bad experience, but it didn’t have to use cream of mushroom soup or any of the classic shortcuts.

So I found two recipes in Epicurious, a more classic one, albeit with a real Bechamel sauce and real sauteed mushrooms rather than soup.  And a more healthful one, which appealed to me because it had fresh herbs like rosemary and thyme which I could bring in from my herb garden.

Debbie didn’t like the looks of the healthful one, but I set out to get some missing ingredients for it anyhow.  Fortunately I had the presence of mind to get some cheddar cheese for the classic one, because, when I got home, that’s the one I proceeded to make.

Good news.  It turned out really tasty.  Debbie had small seconds last night, and some for lunch again this noon.  Her only beef was how many dishes it took me to make it.  I do a pretty OCD mise en place, with containers for everything, and the recipe called for three or four different pots and pans — a skillet for the mushroom mixture, a dutch oven for the roux and to combine everything, a baking dish for the sojourn in the oven.  I managed to use just a baking dish and a casserole, so I feel a bit falsely accused of too many pots, but she’s right, really.  I have to learn how to use fewer.

Slaw 3: Bobby Flay as Interpreted by the Madmen from Crummycook

The Coleslaw Project takes its first steps.

Step 1 was to pick a starting recipe for baseline purposes.  For reasons discussed here I started with a Bobby Flay recipe.

Sadly, I improvised.  I didn’t have cabbage, just Napa cabbage.  And I inadvertently put in two tablespoons of dry (Colemans!) mustard instead of one.

Result? Nasal-passage cleansing coleslaw with not quite the right texture.

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Here’s how it looks.  Decent texture, but definitely not cabbage-based coleslaw.

The mayonnaise (home-made) was great.  You could taste it.

So coming up, try the recipe again, this time with the right ingredients.

(Debbie liked it despite the horseradish-esque “notes”.)

Slaw Project 2: Mayonnaise

Phase 1 in the Slaw project seemed to be making my own mayonnaise.

Of course you could do store-bought, but, c’mon, I’m Crummycook, I can’t just do that.

So Debbie and I set out to make mayonnaise from scratch over the weekend.

Or I set out to do it and she helped, criticized, and encouraged.  All at once.

The core of mayonnaise is emulsification: you whip the oil into an emulsion with egg yolk (in some recipes) or whole egg (in others) and a bit of acid (lemon juice, vinegar, Whatever).  By dribbling the oil in slowly while you whisk (or blend) the heck out of it: mayonnaise.

First thing we tried was a Mark Bittman recipe for blender mayonnaise out of the “How to Cook Anything” cookbook.  Foolproof, he says.  Egg yolk, Dijon mustard, lemon juice.

Well, foolproof it might be, but this fool was not able to get it to work.  After whirling away for almost five minutes I had a yellow mess of oil, an encouraging garlic smell, and no emulsification.

So we read a bunch of stuff in our cookbooks and the ‘tubes about the vicissitudes of mayonnaise, and then tried again.

This time a recipe with a whole egg from The Joy of Cooking (this link is the closest I could find to it online).

Maybe it was the whole egg.  Maybe it was the room-temperature ingredients.  Maybe it was slower dribbling.  Maybe it was starting with a small bunch of stuff in a small(er) blender bowl.  In any case, it worked.

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Not a great photo, but you can see the pale yellow emulsion in the plastic container.  And it tasted great.

Crummy Cook Takes on Coleslaw

I’ve been working on half-sour pickles over the summer, having grown cucumbers for the first time against a sunny wall on the South face of our house.

But now it’s time to take on another challenge, and I’ve decided to try for coleslaw.

There’s a theme here.  Both half-sour pickles and coleslaw are:

  1. foods I love
  2. foods that are within my feeble powers to master (I hope!)
  3. foods that give pleasure to Debbie and others

So that’s where I’m going.

I’m not a fan of yuppie coleslaw.  I don’t like hincty ingredients: cabbage and carrot are fine, thank you very much.  And I don’t like too-sour or too-herbal or too-uncreamy coleslaw.

Now I don’t like coleslaw that’s a mayonnaise bath either, so there are some limits in the other direction.

For openers, I decided to make Bobby Flay’s  coleslaw recipe from Food Network.

Creamy Cole SlawI like Bobby Flay’s sensibility generally, as Food Network chefs go.  He’s not a total glutton, but he’s not a weird gourmet either.

I don’t (yet?) have the power to read a recipe and know how it’ll taste, but his recipe read as if it might taste pretty much as I like.  Or at least a good first approximation.

The fact that he calls the recipe “Creamy Coleslaw” gave me a little pause (like I said, I don’t want a bath of mayonnaise), but I think it’ll be a good start for my adventures.

He calls for sour cream, a couple of tablespoons.  I think that’ll sit OK with me.

So the first order of business will be to learn how to make homemade mayonnaise, and then we’ll start on the coleslaw caper.

Crummycook Takes On Coleslaw

I’ve been working on half-sour pickles over the summer, having grown cucumbers for the first time against a sunny wall on the South face of our house.

But now it’s time to take on another challenge, and I’ve decided to try for coleslaw.

There’s a theme here.  Both half-sour pickles and coleslaw are:

  1. foods I love
  2. foods that are within my feeble powers to master (I hope!)
  3. foods that give pleasure to Debbie and others

So that’s where I’m going.

I’m not a fan of yuppie coleslaw.  I don’t like hincty ingredients: cabbage and carrot are fine, thank you very much.  And I don’t like too-sour or too-herbal or too-uncreamy coleslaw.

Now I don’t like coleslaw that’s a mayonnaise bath either, so there are some limits in the other direction.

For openers, I decided to make Bobby Flay’s  coleslaw recipe from Food Network.

Creamy Cole SlawI like Bobby Flay’s sensibility generally, as Food Network chefs go.  He’s not a total glutton, but he’s not a weird gourmet either.

I don’t (yet?) have the power to read a recipe and know how it’ll taste, but his recipe read as if it might taste pretty much as I like.  Or at least a good first approximation.

The fact that he calls the recipe “Creamy Coleslaw” gave me a little pause (like I said, I don’t want a bath of mayonnaise), but I think it’ll be a good start for my adventures.

He calls for sour cream, a couple of tablespoons.  I think that’ll sit OK with me.

So the first order of business will be to learn how to make homemade mayonnaise, and then we’ll start on the coleslaw caper.

CrummyCook Does Ribs

I can imagine what you’re saying: “surely even the CrummyCook has cooked ribs before!  What’s the news here?”

The news is that I’ve never cooked ribs on the gas grill before using indirect heat.

I’ve done plenty of “ribs in the oven”.  And I’ve done a fair share of “ribs in the oven/finish on the grill”.  But I’ve never — until this past 4th of July weekend — done ribs slow-cooked on the grill, away from the heat.

My friend and partner @harrydandrea has been inflaming my desire to try this for some years now.  Not to mention egging me on.  He’s of course an all-charcoal-grill man, with few utils for gas.

But here — with indirect heat — is one of the places gas can shine.  You don’t have to worry about the (lack of) charcoal flavor because your food is not directly above the charcoal.

So it turns out it’s really really easy.  Per Mark Bittman, you just rub the ribs with rub, keep the grill at an internal temperature of no more than 300-350 degrees, and cook for a long time.

Which I did.  Debbie did the rub — cumin, paprika, salt, pepper, a couple of other things, no surprises — and we cooked them for ~6 hours.

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Here’s the ribs pre-cooking with the rub on.  Not a great photo (sorry!), so it’s hard to tell how huge they are.  These are three racks of back ribs, very meaty, maybe 3-4 lbs each.

They turned out really really good.  Debbie and I liked them.  We took it over to some friends’ on the 4th and they liked them.  We’ll do it again.

Benefit from my 35 years of tech industry experience