How to Finish the Last 5% of Any Project

I don’t know about you, but I can make massive, rapid progress on projects. I mean, so fast that people’s heads spin.

But that last little bit? The actual finishing? Sometimes… that can drag on forever.

I thought it was just me, until I watched this video from my friend Joey Brannon. Joey runs Axiom Strategic Consulting, and knows how to help people execute, not just plan.

Apparently, other people have the same problem with that last little bit. (Seriously… I thought it was just me.)

If you like this from Joey, follow him on Twitter and YouTube, and check out this interview we did with him on the Grow The Dream Show a few months ago.

New Social Tool

Recently I started experimenting with a new social tool called Known.

Using webmentions and other fun innovations that seem to be originating with IndieWebCamp, Known gives content creators powerful features that allow them to syndicate their content to multiple platforms and pull in interactions (“likes,” “retweets” and so on) back to their own sites in order to maintain a permanent copy that is under their own control.

You can see more of what I’m playing with by checking out my personal Known site: social.thedavidjohnson.com.

Starbucks Android App Finally Has Mobile Tipping

A couple of weeks ago, I got an email from Starbucks letting me know that their Android app was about to get a refresh.

This was good news, because for months now the iOS app has provided users the ability to tip right from inside the app. Since I never carry cash, I almost never leave tips—something I’d be more than happy to do.

The new version of the app was made available a couple of days ago, but today was the first time I’ve made it to a store to test out the tipping function.

The app has a beautiful new UI, which I checked out right away after updating to the new version.

Onboarding inside the app was easy and intuitive. The email a couple of weeks ago had warned that you’d need your password handy upon updating as login would be required. No problem for me, as I’ve been in the habit of reloading from inside the app, which (thankfully) requires the password anyway.

I immediately looked around for the tipping function, but couldn’t find it. It occurred to me after a few minutes of poking around that perhaps it wouldn’t make sense to “tip” until you “pay.”

So today I visited one of my local stores and checked out with the app as usual. This time, a notification appeared offering several options for a tip: $.50, $1.00, and a third option that equaled the balance I had on the card (I was close to needing to reload, so it was under $2). The notification also prompted me that tipping would be available until a time that worked out to be 2 hours after my transaction.

So, I tapped $1 and saw the following:

Screenshot: Starbucks Android App with Mobile Tipping

As you can see, the app also allows you to modify your tip if you accidentally bumped the wrong amount. Nice touch!

All in all, I’m very happy with the new app, although I was a bit wary of the new permissions required. Thankfully, I’m using cyanogenmod, so I have the ability to block permissions at a much more granular level, thanks to Privacy Guard. I’ll take a closer look at those shortly.

One other pleasant surprise, for the first time, updating the Starbucks app didn’t cause the “Default Card” setting in my account to get goofed up. That was a mildly irritating “feature” of virtually every other previous version of the app.

Great job, Starbucks!

Dropbox Pro: More Space, More Features

Dropbox today announced that “Pro” accounts, which pay $9.95/month, will get an automatic bump to 1TB of storage (from 100GB). Nice!

Even better, we’re getting new features like remote wipe for devices, and something I’ve wanted for a long time: expirations for shared links.

Once you send out a shared link, you no longer have any control over how many times it’s shared or used by those to whom you have not intentionally granted permissions.

They’ve also added passwords for shared links, which is nice for when you want to have a little additional control over stuff that gets out in the wild.

Granted, it’s still remarkably easy for a malicious person to push your files out to the world, so these are perhaps small blessings, but nevertheless, I feel they’ll be helpful.

Read the full announcement from Dropbox here.

Wings N Things: My Favorite Meal

Just a little visual to help you start salivating. For the record, these are not from Wings N Things.
Photo: Elkeflorida via BigStock

Note: Recently, I was assigned the task of writing about my favorite meal for a course I am taking. I was so hungry when I finished, I thought I would share.

My favorite meal consists of buffalo chicken wings with curly fries, carrot and celery sticks with ranch dressing, fried cheese cubes with cherry mustard sauce, and a nice cold beer of some imported variety.

If you’ve never tried this particular combination of healthy foods (and yes, I jest here about the healthfulness of this meal), you’re missing out one of the most delectable sensations of taste to ever cross the human palate. In particular, this meal should be enjoyed at a fine establishment (hint: it’s a dive) called “Wings N Things” on Cortez Road West, en route from the city of Bradenton, Florida to the sleepy fishing village known as Cortez.

Note: Yes, there’s another Wings N Things location (on Tallevast at Lockwood Ridge). And yes, I also enjoy that location—especially for its convenience. However, as both locations are no longer under their original ownership, I feel like the Cortez location’s owners have generally stayed more consistent with the practices of the founder. To some, that’s a positive. To others, it’s a strike against it. If it were closer, I’d probably eat at the Cortez location more often, but in practice, I find myself at Tallevast more often.

The reason this restaurant, in particular, should be chosen is that it serves, in my not-so-humble opinion, the quintessential flavor for the sauce that makes fried drumettes and wings qualify for the moniker, “buffalo.” While it’s available in milder forms (e.g. mild, medium, hot, and “TNT”), I recommend that you select the setting with the most “heat.” It’s a wonderful delicacy the founder of this restaurant named, “Napalm.”

Sandy, as she was known, must have been attempting to call to mind the burning sensation elicited by this bizarre substance used in chemical warfare (if that is indeed the correct term for it) as portions of the jungles of Southeast Asia were engulfed in flames during the Viet Nam conflict.

When the portions of fried yardbird are served to you as a patron, they appear on the table in a plastic boat lined with aluminum foil. Pooled in the bottom is a generous helping of this orange, aqueous substance, which has also been lavishly applied to the sticky exterior surfaces of the chicken pieces. Introduced into your mouth, the sauce ignites a veritable firestorm of flavors… simultaneously sweet, salty, vinegary, and — perhaps most importantly — hot. The heat comes from the particular combination of the peppers (mostly cayenne, but undoubtedly comprised of a selection of others which remain the secret of the proprietors) and the vinegar.

The effect is so remarkable that caution is to be advised when breathing the air above the meal because the heat from the freshly fried meat causes the pepper-infused vinegar fumes to become nearly noxious. Coughing and sputtering is normal for those neophytes who fail to recognize this.

In order to be properly enjoyed, the curly fries — long cut and fried to a crisp — should be doused in white vinegar and then heavily salted. The flavor of this accoutrement perfectly complements that of the poultry.

The celery and carrot sticks add an air, slight as it may be, of healthfulness to the meal. The fact that vegetables are being consumed with this fried fiesta is just enough to salve the conscience of the eater. Dipping the sticks in the small plastic containers of ranch dressing help round out the flavor profile of the meal.

As if the sensations crossing your taste buds weren’t yet salacious enough to tantalize, the deep-fried cubes of cheese are there to push everything beyond proper limits of enjoyability. Care must be taken to allow for the proper cooling of these little balls (one can only imagine that the cheese had been arranged in a cube shape before being breaded and deep fried) as the cheese — if it’s too hot — will explode into your mouth and sear the flesh thereof, properly ruining your ability to enjoy flavor for the rest of your meal. I must insist that at least some percentage of these little balls of dairy delicacies be dipped into the accompanying cherry mustard sauce. Having never located a similar sauce anywhere else, I can only speculate as to its origins. It doesn’t seem to be mustard-like or even cherry-like at all. Rather, it is a liquid with a mild reddish color that adds a nice spark of sweet flavor to the whole experience.

Of course, you may choose to wash all of this down with the beverage of your choice. For many years, this establishment served Pepsi products. Thus, a Mountain Dew was the imbibement of choice for those looking to add a non-alcoholic kick to the meal. Once the switch to Coca-Cola products was made, the only logical choice was an imported beer of some sort. I usually find the darkest option available, as I find it pairs best with the rest of the meal.

As my salivary glands are now working overtime just from the writing of this short essay, I feel compelled to submit my response and drive to this establishment post haste.