I’m in Whistler today for a meeting of the council of our strata (US readers, condo association). Was a must-do with a coming special assessment after 11 years of benign budgetary issues. I drove up last night and could go home this evening, but there is a Husky game to watch. So early tomorrow. And after all I have bandwidth here. And with bandwidth, I can be much more effective in getting things done.
Which leads to OmniFocus, perhaps the best known software of the Seattle-based OmniGroup and my way of Getting Things Done (GTD). In a too rare act of using “Context”, I found a significant task at Whistler: “Master French Onion Soup”. This has been lingering for ~18 months. And master in this instance means actually make it for the first time, which might then lead to improving and mastering.
This recipe seemed like a fine starting point, lots of 5-stars. I read perhaps 20 of the 395 reviews. The idea this would take 65 minutes seemed wrong from the outset, but a reviewer had suggested considerably longer times. I found 45 minutes with the onions, 20 minutes reducing, and 10 minutes with the flour step about right and it is now simmering. Somebody suggested I let it rest after simmering for several hours, then finish it off. As excellent as this advice might be, it is my dinner and I plan to eat it at half-time. I tasted about 30 minutes ago and added some pepper, but I think I’ll like the result.
The last piece of multi-focus is watching the Stanford-Washington game (and doing dueling commentary with Casey Rose on FB.) As I type this sentence Stanford 31-Washington 14. I bet (well better said regret) that our commentary slows down.