Episode 236: Finished for Now

Sept. 1, 2015

TOPIC: Practice, practice, practice.

This week, Dan and Merlin talk about the perilous wonders of practice of all kinds.

Links for this episode:

• How Portability Ruined the Telephone - The Atlantic
  
• Amazon.com: Boiron Homeopathic Medicine Coldcalm Tablets for Colds, 60 Count: Prime Pantry
  
• Practice (learning method) - Wikipedia, the free encyclopedia
  
• The Making of an Expert
  
• Actually, practice doesn’t always make perfect — new study - The Washington Post
  
• Malcolm Gladwell’s 10,000 Hour Rule for deliberate practice is wrong: Genes for music, IQ, drawing ability, and other skills.
  
• Drafts | Agile Tortoise
  
• Editorial for iOS
  
• nvALT - BrettTerpstra.com
  
• nvALT 2.2b 106 - BrettTerpstra.com
  
• Markdown Service Tools - BrettTerpstra.com
  
• TaskPaper — Simple to-do list software for Mac
  
• Input: Fonts for Code
  
• Adding straight single and double quotes to Inconsolata
  
• 'The Kingdom of Dreams and Madness' reveals the tortured genius of Studio Ghibli | The Verge
  
• mac system kaleidoscope - Google Search
  mac system kaleidoscope
• The Dalrymple Report
  
• 5by5 | Bingeworthy: Mr. Robot #1: Primer
  
• Mise en place - Wikipedia, the free encyclopedia
  Mise en place (French pronunciation: ?[mi z?? ?plas]) is a French culinary phrase which meant "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift
• For A More Ordered Life, Organize Like A Chef : The Salt : NPR
  The system that makes kitchens go is called mise-en-place, or, literally, "put in place." It's a French phrase that means to gather and arrange the ingredients and tools needed for cooking.

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