WHY YOU SHOULD WORK IN TIME BLOCKS
Is Your Day as Efficient as Possible?
PLAN, PLAN, PLAN If you want to get to the lakes in Northern Michigan, would you drive all the way around to Green Bay, Wisconsin, park the car, take a boat over Lake Michigan, and then hitchhike to your destination? No, you’d just zip up I-75. You’d also factor in time to fill up on gas, grab a bite, and cross off any other subtasks needed to reach your final destination. Similarly, planning out your day and setting aside specific times to do individual tasks at work is key to maximum efficiency. If it’s prepping a site, set aside a specific amount of time for that action. Once that time is up, move to the next task — also with a time limit. The only pitfall with the time-block strategy is not respecting the block limits. If you set aside a specific amount of time to do installation, don’t spend time doing anything else. The second you compromise your time block, you start off toward Wisconsin, rather than the smooth route on I-75.
As the new year starts rolling, managers and employees alike have one thought on their minds: How can I be more efficient? Leaders want to expand their production capabilities, and workers want to find ways to improve their performance. Unfortunately, we have a limited amount of time to operate — there are only eight or nine working hours in the day. We can’t make more time, so we have to make the most of what we have. One way to do this is through time blocking. MORE EQUALS LESS Everyone knows the shortest distance between two points is a straight line, but daily operations generally don’t work this way. Rather than focusing on a singular task and then moving to the next one, we spend time dabbling in multiple priorities at the same time. Tackling numerous responsibilities at once gives us the illusion of being productive, but it actually hinders progress.
Bistecca Alla Fiorentina
Have a Laugh
Inspired by Saveur magazine
Ingredients
• Kosher salt and fresh ground black pepper, to taste
• 2 bone-in porterhouse steaks
• 1/4 cup olive oil
• Lemon wedges, for serving
• 2 sprigs rosemary
Directions
1. 30 minutes before cooking, remove steaks from fridge to bring them to room temperature. 2. Heat a grill or large cast-iron skillet to high. While heating, brush steaks with half the oil and season liberally with salt and pepper. 3. Place steaks on the hottest part of the grill or pan and cook for 5 minutes. 4. Flip steaks and baste with remaining oil, using rosemary sprigs as a brush. If cooking in a pan, place sprigs next to steaks after basting.
5. Cook for 5–6 minutes for medium-rare.
6. Let steaks sit for at least 5 minutes, slice against the grain, and serve with bone.
What has ears but cannot hear? A cornfield.
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