How are you with time management? I am really good at managing my time but I think that is because I have a routine that I stick to. Each morning I plan my day. I work out what has to be done, and in what order and I set out to achieve that. Mostly I manage to get everything done in a day that I had planned. But, there are some things that just don’t seem to get done and that is because the task itself is too big. I have 4 boxes of art and craft stuff and for months I have been meaning to sort through them and throw out what is no longer usable. But, the thought of doing all 4 boxes at once meant that I keep putting the task off. So, I decided to do a box at a time. That made it much easier and so each weekend I have emptied one box, thrown out what cannot be used and tidied up what can be used. I am also redoing my garden. It has taken me a long time to decide what I want where and so I am tackling it slowly, one plant at a time. The other thing that I have done is transcribe all of my handwritten recipes that I want to work on into one book. That way I will actually work through the book and get them done, rather than have a pile of books next to my couch just ‘staring’ at me. I am trying to save time wherever possible by being organized. Another thing I am doing is making dessert in the most time saving way as possible. Every night during the week we enjoy poached fruit with custard for dessert. As winter drew to a close we enjoyed poached guavas and now that summer is showing her face we are eating poached pears and poached peaches. Dave is in charge of making the custard so I get to enjoy a treat after dinner that has taken very little time. The poaching liquid can be used over and over again and I just top it up when I need to.
What is your best time saving tip?
- 350g sugar - I used fructose
- 600mls water
- 2.5cm fresh root ginger, thickly sliced
- 9 guavas, trimmed and cut in half
- Place the sugar and the water into a large pot
- Place onto a medium heat and stir until the sugar dissolves
- Add the ginger and the guavas
- Cover with a cartouche
- Leave to simmer for 30 minutes
- Place the guavas into sterilized glass jars
- Top with the sugar syrup and add the ginger
- Seal once cool and refrigerate and use as needed
Click on the links for conversions and notes.
What I blogged:
- one year ago – Interview With Sarah Graham
- three years ago – Baked Chocolate Custard
- four years ago – Truffle Omelette