How do we handle this information overload? If you’re like me it’s a combination of a checklist on my iPhone, a laundry list of website bookmarks on my computer than another on my phone, a note pad I carry with me for writing notes from meetings, and whatever else I can come with in the heat of the moment not excluding the back of a napkin.

Well I can report that you and I are not the only ones rummaging through our notebooks hoping to find where we wrote down that piece of information we didn’t need two weeks ago, but do right now. Without getting into the details of David Allen’s book, his method of handling day-to-day information overload has worked very well for thousands of people and I encourage you to read it if you have not yet. His methods teach us to COLLECT > PROCESS > ORGANIZE > REVIEW > DO. Seems simple enough. But in this day in age, information is being collect on various formats at incredible rates of speed. Paper, email, websites, voice mails, etc. So when I came across the company and product, ‘Evernote’, I felt like there was finally real hope. I’ve taken a pretty hard look at ‘Evernote’ and its feature-rich online and offline product which appear to work well with the ‘GTD’ methodology. It doesn’t go without some minor setup and a little practice, but what I’ve found is that ‘Evernote’ may be the perfect vehicle for really ‘Getting Things Done’.

In this video I’ll show you how I’ve setup my ‘Evernote’ system to provide a basis for handling all of my life’s information. Obviously we all have different needs, but the basic system I’m going to show you will at least get you up and running combining ‘Evernote’ and ‘Getting Things Done’.

2 Cans Fire Roasted Diced Tomatos

1 Onion (Quartered)

1 tbs Garlic (Jar)

12 Jalapenos (3 w/seeds)

2 Bell Peppers (Seeded)

1-2 Mangos

1 tbs Salt

Lemon or Lime Juice

Add all ingredients to blender and blend to desired consistency. I like to add Jalapenos one at a time to desired heat.

1 Tbs vegetable oil

1 boneless beef sirloin steak or beef top round steak, 3/4-inch thick

1 medium onion

1 can Condensed Cream of Mushroom Soup

1/2 tsp paprika

1/3 cup sour cream or plain yogurt

4 cups whole wheat or regular egg noodles

0 fresh parsley

Directions

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

Reduce the heat to medium. Add the onion to the skillet and cook until it’s tender.

Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.

Serving Suggestion: Serve with sautéed spinach with garlic and crusty French bread. For dessert serve a fresh apple & raisin cup: cubed, cored apples mixed with raisins.

IN HOT SKILLET PUT  SOME OIL IN AND TAKE CUBED MEAT AND PUT IN PLASTIC BAG WITH FLOUR, SALT, PEPPER AND SHAKE TO COVER ALL THE MEAT WITH FLOUR, ADD ONIONS.  FRY THIS TILL BROWN.

TAKE FROM SKILLET AND PUT IN CROCK POT AND ADD ONE CAN BEEF STOCK AND 2 CAN CREAM OF MUSH. OR CELERY SOUP., WORCHESTERSHIRE. AND 8 OZ SLICED MUSHROOMS—SOMETIMES I USE CANNED.

LET COOK 4-5 HOURS ON HIGH—ABOUT 1 HOUR BEFORE SERVING ADD ½ C WHITE OR RED WINE.

When ready to serve, add Sour Cream, several large tablespoons full about 4-6 oz. and stir.

SERVE OVER BUTTERED NOODLES OR RICE—GREAT EASY AND GREAT FOR COMPANY

In a large saucepan, saute onions and garlic in oil for about 5 minutes. Add remaining ingredients except toppings. Simmer for 30 minutes.

Pour soup into bowls over broken tortilla chips. Add sliced avocado, cheese and sour cream to your liking.

Serves 4-6.

Heat oil over medium heat; add onion & sugar. Cook 30 minutes or until golden brown stirring occasionally. Stir in wine; cook 1 minute. Add remaining ingredients; bring to boil. Reduce heat and simmer 3 hours stirring occasionally.

Yields 9 cups. Serving size 1 cup.