Tis the Holiday Season!!
I personally want to wish you a Happy Haunkkah, Merry Christimass, and wishing everyone a prosperious New Year!
Not sue if you had a chance to listen to the recommended podcast from last month… I want to share it again… why? Well the ability to maximize the use of your brain and memory is critical to the optimal use of time. When you think about it, time is the great equalizer. The is the one things we all have same of… the Rich, the poor, the successful, the challenged… we have the same amount of time and what we do with it determines where we end up in life.
I do have a habit of listing to various podcast as I do other tasks throughout the day, (walking to the office, dishes, running, etc.). I have recently subscribed to the Kwik Brain podcast and love the ideas would recommend it to everyone! He shares short tip 10 minutes to hack your brain!!
I recommend starting at episode one where he talks about the acronym of FAST:
F: Forget - Temporary forgot 3 things: What you already know about the subject, situational things – be in the present to focus on what you are doing, limitation – do not find excuses why you cannot learn. “if you fight for a limitation. you get to keep them”
A: Active – Do not be a passive learner. like the schools teach to do. The brain learns from creating, not consumption. There must be an activity involved, i.e. Take note, ask questions, be involved in the decision.
S: State –All learning is state dependent. Be in an emotional state to learn, Information combined with Emotion becomes a long-term memory. Remember… you are responsible for your state!! YOU can change this!
T: Teach - the best way to gain mastery in a subject is know it well enough to teach it. So, seek opportunities to teach what you have learned. Learn material as if you had to teach it to someone else the next day.
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I look forward to feedback on this Newsletters and idea on future projects!
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How to become more creative on the job
Writers of all kinds sometimes fall prey to blocks. Whether you’re writing a novel, a poem, or a business article, these tips can help you get past those blocks and get back on track:
• Start early. You have more willpower and energy in the morning, use it to your advantage. You’ll also have fewer interruptions while other people are just pouring their first cup of coffee, and you’ll be able to put off less-important tasks for when you have the time to devote to them.
• Select a goal. Challenge yourself to write 5,000 words, work for two hours straight, finish a chapter, or write half your article before you move on. This gives you something concrete to strive for.
• Warm up. Spend a few minutes describing something around you, recreating a conversation from yesterday, writing down a dream, or just recording random thought as they come into your head. The practice of writing something—anything—will help get your mind in gear.
• Leave it unfinished. Some writers make a habit of stopping in the middle of a sentence so they have a natural starting point the next morning. If that doesn’t work for you, try leaving what you’re working on incomplete once you’ve reached your daily goal. You’ll find it easier to continue when you have a natural jumping-off point.
• Don’t push yourself. Sometimes the only thing to do is step away from the keyboard for a while. Let your mind wander without getting lost in another subject. After a few minutes (or hours) you’ll be able to return with a fresh perspective.
Let it go
Ned paced back and forth in his sister’s kitchen one Sunday before dinner.
Familiar with the worried expression on Ned’s face, his sister Carol called him over to where she stood next to the sink.
“Hey Ned, can you hold on to this for me?”
She handed him a can of vegetable scraps.
Ned took the can and walked outside where he threw the scraps in the compost bin before returning to the kitchen.
“Why did you toss my scraps? I asked you to hold on to them.”
“Why would you ask me to hold on to rubbish?” Ned asked.
“I though you liked holding on to useless things,” she replied.
“What do you mean?”
“You’ve been wearing a path on my kitchen floor, preoccupied with whatever is on your mind. I doubt if you heard anything I said to you before now, yet you instinctively tossed the compost scraps without given them a second thought.
“Why don’t you apply that same logic to whatever is bothering you? If it’s something you can change, change it. If it’s something you can’t change, let it go.”
Health in the News
When to treat burns at home, and when to head to the ER
Burns can be painful, but you don’t necessarily have to go to a hospital to treat them. From the NBC News website, use this checklist to determine whether you (and how) you can treat a burn at home:
When to treat at home:
• You feel pain from the burn.
• The skin turns white when you press it, then turns red again when you stop.
• The burn isn’t on your hands, joints, or face.
How to treat at home:
• Remove any hot or burning material from the affected area.
• Wash the area with soap and water.
• Apply an antibiotic ointment to the burn site.
• Wrap the burn site with gauze and secure it with adhesive tape
When to go the hospital:
• You feel little or no pain.
• The burn is deep and your skin is peeling.
• The burn covers your hand, joints, or face.
Check with your doctor when:
• The pain increases or gets more frequent.
• You see signs of infection on the burn site.
• You have any other symptoms.
Is that still safe to eat?
Is that fruitcake that’s been in your pantry since last year safe to eat? Maybe not, but here is a list of foods you can safely store for years:
• Honey. Because it’s low in water and sugars, bacteria can’t easily grow in it. Small amounts of hydrogen peroxide in honey also inhibit the growth of microbes.
• Dried legumes. Beans, lentils, and other legumes stored in airtight, containers can last for years without losing their nutrition value.
• Soy sauce. Unopened, soy sauce can last for three years on the shelf, thanks to its combination of fermentation and salt.
• Vinegar. Its acidic nature makes it difficult for bacteria to thrive. White vinegar will stay unchanged almost indefinitely, but other vinegars may change color or produce sediment in the bottle over time.
• White rice. The key is temperature. White rice stored in an airtight container at about 27 degrees Fahrenheit can last up to 30 years, although brown rice has a shorter shelf life.
• Dark chocolate. Chocolate fans rejoice! As long as it’s stored at a constant temperature, dark chocolate is safe to eat for two years or longer.
Stretch your bonus dollars