Downtime. Or, in same cases, dead times: waiting rooms, lines, traffic, the moments in between appointments. Those places where you get nowhere quickly, but live in effective purgatory, embracing neither productivity or relaxation. To the overly ambitious (or those suffering from some form of adult ADHD), these are the times that try your soul in that special kind of slow-drip water torture way.
Sure, you could kill your dead time by scrolling through Instagram. You may even decide to do something useful with your phone, like one-liner email replies or clearing out your old voicemail. But what if you want to occasionally limit your exposure to the little blue screen that wasn’t a crucial part of human existence before 2007?
In lieu of time-killers, here are four suggestions for time-fillers that you can perform with absolutely no equipment other than your mind and your body. These are especially helpful if you’re stuck in a situation where you really shouldn’t be using your phone, like stop-and-go traffic.
In the normal research/note-taking/formatting process of working on a upcoming gear roundup post this morning, I went to check the price and availability of one of my favorite tools: the cast iron skillet. I've always known cast iron is a pretty amazing value, performing nearly perfectly for generations if you follow a few simple rules. At $30, an American-made Lodge skillet is a great buy-it-for-life piece of cookware that works for nearly everything.
Search “bullet journal” in Instagram or Pinterest and you’ll see a cornucopia of tricked-out notebooks. The Esteemed Society of Crafters on the Internet has truly created a thing of beauty. But if you’re one of the “Ain’t Nobody Got Time for That” (ANGTFT) set, don’t be fooled by the washi tape, calligraphy, and rococo calendar ornaments: a minimalist bullet journal is, hands down, the most efficient and robust planning tool in your productivity kit.
If you've ever walked down the greeting card isle during February, you know it can be a sensory overload of 100's of pink and red frou-frou Valentine cards. Somewhere between the cheesy one-liners and floral designs maybe a descent card awaits for $5, but by the time you settle for it, loved ones have already filed a missing persons report and you've contemplated arson because they're out of the correct envelope size. Avoid the hastle, skip the corporate-generated professions of love and print one of these simple Valentine's Day cards at home...
A kitchen knife is an unusual tool, in that the point of contact between the tool and the medium upon which it works is actually extremely delicate. Imagine if a wrench were as delicate as an X-acto blade that had to be replaced regularly, or if bar clamps would routinely stop holding things in place because they became all wonky with use. Most non-cutting tools are blunt, hearty and reliable. But blades have to be cared for, stored carefully, and sharpened (somewhat) regularly.
But if there is an abused and neglected blade in your home that is used frequently but cared for rarely (okay, maybe not YOUR home, Mr./Ms. Attention-to-Detail––but the average home), it is the knives in your kitchen. Unless you are a professional ice sculptor or sword swallower, it is likely that the knives in your kitchen are the ones that get the most daily use. And if you are anything like me, it is way too easy to just grab one, use it, and put it back without special care for these knives. Despite my best intentions, it is easy for me to leave a dirty one on a cutting board, haphazardly toss one into the sink, clean in the dishwasher and store them in less-than-ideal ways (i.e., cluttered together in a drawer. I know. I'm an animal.)
I love all the "comes with" food from restaurant meals. You know what I’m talking about—the side dishes and classic pairings that are served with what you actually ordered: fries, steakhouse rolls, steamed rice...and, because I live in the South, biscuits. Oh, the biscuits. If you’re like me, though, half of that glorious freebie food gets launched at the end of the meal because you’re too full from the main entree.