 the ‘Insert’ tab.
Creating a checklist with Zenkit allows you to track progress visually and mark things off as they’re completed with taking little to no steps to do so.
Simply create a new Collection, give it a checklist title, and start listing the steps/items that aren’t to be forgotten. The recommended view, of course, is the ‘List view’, however, the beauty of using Zenkit is that every view — bar the table view — can be turned into a checklist!
Checking things off will be a breeze as the feature enables you to tick a box beside the item to mark it as ‘checked’, and then it will automatically move that item down the list — how’s that for prioritizing?
Another cool thing to note is that you can use the checklist collection you set up in Zenkit as a template. Keep a list you’re happy with and use the Clone Collection function to duplicate it whenever you need a new checklist.
Using a checklist not only allows you to complete your tasks quicker and accomplish more, but they also allow you to be more creative as having the important steps written down will make room for more creative brain power to be utilized.
So, whether you create a Google Sheets checklist, or one on Zenkit, or even use a piece of paper and a pen, it can be a foolproof way to ensure that the task you set out to do gets completed correctly and efficiently.
What do you use a checklist for?I was looking up some stuff about relative swimming v. running equivalents. Basically, however much distance you swim in a given time is multiplied by
When I was a kid in the 1970s, video chat was mostly science fiction. Some high end companies were starting to play with the idea
I didn’t go on a swim the other morning. I had a device problem and was up until around 11. Not going to get up
After about a three year hiatus, I’ve gotten back into the pool. Now, for a while after I left a gym job that got me
We just spent the week at the beach. As we often do the first night, we had rotisserie chicken, and various summer produce. (God, freshNEW!! Kubota SSV75PHRC Skid loader, pilot controls, cab heat and air, self level, hydraulic quick attach bucket, and KRC ride control. With AP-SL74SLLC Bucket.Home » Racing & Sport » Marcus – A Social Distance Ahead!
Ridgemont Highlands’ former multiple champion rider Anton Marcus could not have written a better script for the return of South African racing as he came away from Hollywoodbets Greyville’s opening meeting on Monday with five winners.
The ten-race programme, our first local fun since 26 March, was held under blue skies.
Trainers Garth Puller, Glen Kotzen and Brett Crawford enjoyed a double apiece to break the ice quickly in advance of this weekend’s SA Champions Season launch on Sunday.
Tabnews reports that the Marcus glory run began in Race 2 where he rode a typically forceful finish to carry Brett Crawford-trained Hopskipandjump (53-20) over the line. He was back in the winner’s enclosure after Races 3 and 4, winning aboard Fred (22-10), also for Crawford and first-timer Fast Love (7-2) for Glen Kotzen.
Fast Love drifted from an opening call of 5-2 but produced a torpedo-like finish to win easily by 2.50 lengths. This one looks worth following.
Favourite Fade To Black found himself behind a wall of horses at the 200m mark and, with no chance of getting a run, did not disgrace himself when beaten 5.05 lengths. He is worthy of a second chance in similar company.
Marcus rode another strong finish to win Race 7 on Farland (5-2) for Doug Campbell and then closed off the meeting with a comfortable 1.20-length victory on 18-10 favourite Winter Chill, which gave trainer Garth Puller a double on the day.
Sadly, for log-leading jockey Warren Kennedy it was a day bereft of winners, although he got awfully close on Hexatonic in Race 5. Unfortunately his mount went down 0.40 lengths to 20-1 shot Final Attempt, his stable companion ridden by apprentice Khanya Sakayi. Both runners are trained by Kotzen.
Race 1 did not go the way of the punters as Tromso, trained by Johan Janse van Vuuren and ridden by 4kg claiming apprentice Thabiso Gumede, got up close home to touch off odds-on favourite Thomas Henry by 0.40 lengths.
Tromso paid R21.70 for a win and R4.70 a place.
All the rules pertaining to social distancing were carefully observed. Presenter Warren Lenferna wore a Perspex mask with both jockey and assistant trainer Pat Lunn also suitably attired.
Considering all the betting shops and TABS were all still closed, the Pick 6 pool did well to reach R296 676 but the results did not all go the way of the bettors and it resulted in a carryover of R189 732.
This vegan strawberry ice cream cake features ice cream filled with fresh strawberry chunks, a chocolate chip cookie crust, coconut whipped cream frosting, a thin chocolate shell drip coating, and fresh cherries on top. You can read the shortcuts for time-saving tips if you prefer quick and easy recipes, or you can do a little at a time, like I did, and spread it out over a week.
If you like ice cream cake, but aren’t the biggest fan of strawberries, you might prefer my banana split ice cream cake. Or you can use this ice cream cake and swap out the ice cream layer with any of my other ice cream recipes.
This recipe makes an 8” round ice cream cake.
Make the crust up to a week ahead of time and leave the springform pan in the freezer until you’re ready to add the ice cream layer.
Crush 9-10 ounces (275g) of vegan chocolate chip cookies into crumbs using any number of methods. I used a food processor but some people use a ziplock bag and a rolling pin. If you don’t have chocolate chip cookies, you can use pretty much any kind of cookies for the crust.
Melt 4 tablespoons of vegan butter, margarine, or coconut oil.
Combine them both and mix well (I used a food processor but you can use your hands).
Press the cookie crust into the bottom of an 8" springform pan that you lined with parchment paper on the bottom before closing the clasp. If your springform pan is a different size, that’s probably fine.
Chill the crust in the freezer until you’re ready to add the strawberry ice cream layer.
Follow this recipe to make the strawberry ice cream (or buy 3 pints of vegan ice cream from the store).
Spread the churned ice cream immediately to the 8" springform pan on top of the cookie crust layer. If you made the ice cream in advance or bought it from the store, set it in the fridge for 30 minutes to soften, and then use your stand mixer with a paddle attachment to soften it before spreading onto the cake.
You can buy packaged whipped cream to save time and skip this step.
Chill 3 cans of coconut milk overnight (I use the organic 365 brand from Whole Foods, but as long as it’s not low-fat, it should be fine).
Open the cans and scoop out only the solid coconut cream (you can save the water to make piña coladas or smoothies later).
Add the chilled coconut cream to the bowl of a stand mixer or any bowl with tall sides if you don’t have a stand mixer.
Sift ¼ cup (25g) organic powdered sugar into the bowl.
Measure 1 teaspoon vanilla into the bowl.
Whisk the whipped cream with a stand mixer fitted with the whisk attachment until it’s light and fluffy (or whisk by hand if you need a serious upper body workout).
Transfer 1 cup of the whip to a piping bag fitted with a Wilton star tip 1M or any tip you like best. Set that aside for decorating the cake later.
Remove the springform from the cake and place it on a plate. For me, the easiest way to remove the bottom piece of the springform was to set a cutting board on the top of it, flip it upside down so the top of the cake is on the cutting board, and then remove the springform bottom and parchment paper. Then, set the serving plate on top of the cake (which is really the bottom…are you confused yet?) and flip again. Since my ability to explain this process is likely similar to a mad hatter tea party, I’m including some step-by-step photos to help untangle the confusion I’ve created.
Cover the entire cake in whipped cream using an offset spatula or just a butter knife. Be careful. The cake might try to play slip and slide on the serving plate or cake stand, and after working on this cake for a few days, you reallllly don’t want it to fly off the plate.
Freeze the frosted cake while you make the chocolate drip.
Melt chocolate in the microwave to save time. Melt at 30 second intervals, stirring in between, until completely melted.
Melt ½ cup or 4 ounces (80g) of vegan chocolate chips and 2 teaspoons coconut oil in a double boiler until completely smooth.
Pour over