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I'm pretty old school when it comes to writing. I don't mean typewriter or MS DOS old school, but I do mean Microsoft Office. I realise that many writers now use other software, but to me, that's just a marketing ploy. Microsoft Office provides me with everything I need, including encryption.I use Microsoft Word to do most of my writing. At one point, however, my computer crashed and I used my tablet and a bluetooth keyboard to work on my novel. At that time I bought and used TextMaker Mobile which was the best alternative I could find. As soon as I bought a new laptop, I went right back to Word.I also use Microsoft Excel - strange, I know. I use Microsoft Excel to keep track of characters in my book. Often times minor characters show up, which I have no need to remember... until someone brings them up later, and then I can't remember any details about them. Microsoft Excel ensures I don't need to flip through hundreds of pages across several books to find out who's who.Finally, I also use good old pen and paper to do my planning. I have a little notebook I bring everywhere and that works great for me. I prefer the manual process of drawing a line through what I completed than ticking a box on a screen or "deleting" a sticky note.

What are some of the websites/apps to enhance productivity and skillsets? Are you one that works too many hours? They probably don’t pay you by the hour, do they? More about results than time, right? Certainly all three are a yes answer for me. And I definitely like to find ways to reduce time on simple, mundane tasks. So my favorite productivity apps add a great deal to making my work life easier.I love to read, learn, and try new things. Like new apps for my smart phone and iPad. Often, I’ll see something that I want to try, save, and connect with other new apps I am using. Ideas that come from previously unconnected planes of thought, as Mootee states. There a...

What are the best palindromes? No one can beat Weird Al Yankovic at this game. Here are the lyrics to his parody of an old Bob Dylan music video. Weird Al's version is called "Bob"I, man, am regal - a German am INever odd or evenIf I had a hi-fiMadam, I'm AdamToo hot to hootNo lemons, no melonToo bad I hid a bootLisa Bonet ate no basilWarsaw was rawWas it a car or a cat I saw?Rise to vote, sirDo geese see god?"Do nine men interpret?" "Nine men," I nodRats live on no evil starWon't lovers revolt now?Race fast, safe carPa's a sap...

Both are true, though I would expand your use of the term “mood” to also include “purpose”. (As for the modern, classic etc., I think you’re mixing up classifications with mood, but we’ll get to that in a moment).Let’s take the first part of your question. Type designers start out with a very specific goal, a vision of what they are designing for. For example, you mention Times New Roman. This was commissioned by the Times of London, in 1931. Since newspapers have to fit in a lot of text, Times New Roman was created to be narrower than most text fonts, especially the bold style. A serif is also easier to read in print because of the way the letters sit together, with the small lines tailing into each other and binding them compactly into words.Verdana, another font you mention, was designed to meet a completely different need: legibility on the computer screen, at a time that monitor resolutions were not even close to what we enjoy today. Matthew Carter, who designed Verdana, did this by avoiding serifs, using loose letter-spacing and making characters that look similar (e.g. uppercase I and lowercase l) very different from each other:Carter, incidentally, also designed Georgia, which almost every computer ships with, the Windows system font Tahoma, Skia (which all Macs came with), and Bell Centennial, a.k.a. the phonebook font. I subscribe to the MyFonts e-newsletter, which regularly features interviews with some of the world’s finest type designers, and in one of the issues, Carter had this interesting quote about his thought process when designing Bell Centennial: “When we did Bell Centennial, we were obviously very concerned about legibility—it was for phone books, six-point type on bad paper. But we researched things in a very primitive way. I would put up two different versions of the figure ‘2’ on the wall for example and then we walked back until maybe one of them was indistinct.”Other leading type designers also speak of something specific they were trying to achieve from the outset. In another issue of the MyFonts newsletter, Gerard Unger described working on a number of fonts for signage: "Signage involves completely different conditions from print or the screen. Imagine an extreme situation: you are traveling by car at 120 km/h, it is raining, kids are quarrelling in the back, you are worried because you think you have missed an exit. A designer has to work with those conditions in mind. Also, signs are often of limited size, requiring extreme economy.”Eric Gill, the man behind the enormously successful Gill Sans, perhaps puts it best: “You can’t make a good drawing of anything unless you know how it works and what it is for.”To come to the second part of your question: What if you do not know the history of a font? How do you tell whether your selection is a good match for your brand or your project? I believe this is partly instinctive, and partly to do with how we associate certain types of fonts with specific eras or genres.You don’t need to be a font guru to recognize that the typeface used for Austin Powers evokes the Swinging Sixties (yeah, baby!), or that the title fonts used for The Good, the Bad and the Ugly carry with them the spirit of the Wild West.This may be generalizing it, but a classic serif like Garamond or the chiselled Trajan will convey timelessness or old-style values, a clean-cut sans-serif like Gotham or Helvetica is business-like and authoritative, while the neoclassical Didot or Bodoni simply says Style.A script and can be elegant and stately (like Bickham and Shelley), it can be casual and friendly (Journal or Rage Italic), or even deliciously warm and inviting (Milk and Chocolate).You often instinctively recognize different personalities in fonts in much the same way as you would when you see, for example a Rolex and a Swatch. Both are fine watches, but both evoke very different emotions. Fonts can be beautiful, playful, elegant, clumsy, formal, stylish, amusing…indeed, they can subtly express emotions across the spectrum. Let’s take the Rolex again. This is a brand that has been around for over a century. The font used in the logo is a modified version of Garamond.Let’s just try this with a different font. I’m not going to go to extremes and suggest the much-maligned Comic Sans or Papyrus, but instead pick a few that are fine typefaces in their own right.Now if Rolex was a new product and we knew absolutely nothing about it, not even that it was a brand of watch, these examples might even be considered half-decent. But knowing what you do—the product, the history of the brand, the values they stand for (reliability and classic elegance)—you can see that these choices are ill-matched at best.Many classic typefaces are named after their creators (Claude Garamond, William Caslon, Frederic W. Goudy, John Baskerville), but increasingly, it seems fonts are being given names that describe their personalities. For example, a quick glance at my Suitcase folder reveals names like Awkward, Blockhead, Confidential and Good Dog. The names paint a mental picture, but do they match up?Absolutely, they do.Finally, coming to your mention of finding terms like classic and modern, I suspect you are talking of font classifications. Rather than go into a lot of detail, here’s a great little video that explains it better than I could. Put together by Canadian designer Ben Barett-Forrest, it brilliantly condenses 5 centuries of type in a 5-minute paper-letter animation. Enjoy.

Here's a sampling of 40 must-try foods that define Mumbai's food culture, with Muslim, Gujarati, Goan, Coastal, South Indian, Parsi and of course local Maharashtran influences:Parsi akuri, Mumbai's scrambled eggs.1. Akuri on toastMove over scrambled eggs, the Parsi Akuri cometh. Rated as one of the great Parsi dishes, every family has its own special way of making this breakfast meal. Though variations of the ingredients are vociferously debated, Akuri is usually made by scrambling eggs with onions, tomatoes (or even raw mangoes when in season), red chilli powder, green chillies and topped with fresh coriander. Others add milk, jeera (cumin) powder, curry leaves and even ginger and garlic paste.Try the Akuri on Toast at Jimmy Boy, 11 Bank Street, Vikas Building, Off Horniman Circle, Fort. Tel: +91 (0) 22 2266 2503 2. Baida rotiThis one is an interesting envelope. Spiced meat -- chicken or minced mutton, even bheja (brain) -- and whipped eggs with masala-fied fried onions enveloped in a square shaped dough and pan fried. Though served with sliced onion rings and green chutney, they're delicious even without accompaniment.A lot of people swear by the Baida Roti at Bade Mian, Tullock Road, Behind Taj Mahal Hotel, Apollo Bunder, evenings only. Tel: +91 (0) 22 2284 8038 Batata vada, a Mumbai icon.3. Batata vadaWhether it's for breakfast, teatime, or anytime, one thing is for sure, Mumbaikars can’t live without the Batata Vada bite. This well-liked fast food dumpling is made by mashing boiled potatoes with green chilies, ginger, garlic, lime juice, turmeric, and fresh coriander, then dipped in a besan (gram flour) batter and deep fried. It's served either with a green chutney or fried green chillies.Virtually every street corner will have an outstanding Batata Vada seller but it’s hard to beat the ones made at Shrikrishna, near Chabildas High School, Dadar Market. 4. Butter chickenThis ubiquitous dish traces its roots to the days of the Mughals when calorie counting was a thing of the future. This must-order dish when Indian families go out for dinner is made from chunks of chicken, marinated overnight in a yogurt and spice mix that includes ginger garlic paste and lime juice. It is then grilled or pan-fried. An ultra rich sauce made with butter, tomato puree, cumin, garam masalas and fresh cream is then poured over it. Best had with Indian breads like rotis, naan or parathas. Don't confuse it with chicken tikka masala, which is a story for another day.While available at every kind of eatery, the butter chicken at Punjab Grill is worth dying for. Level 3, Palladium Mall, Phoenix Mills, Lower Parel. Tel: +91 (0) 22 4347 3980The classic Bombay Sandwich.5. The Bombay sandwichThis street side invention is a combination of the most unlikely ingredients. Lavishly buttered white bread and sandwiched between them thin slices of beetroot, boiled potatoes, cucumbers, tomatoes, onion rings, and mint chutney. Cut into four triangles so that you can handle all the layers without spilling them, you get the most refreshing tangy taste, after each bite. A toasted version steams up the vegetables inside and adds another dimension. Truly, there is no other sandwich quite like it in the world.Though widely available through out the city, try it at Amar Juice Centre, near Cooper Hospital, opp. Juhu Galli. Or the Mafco Stall outside Worli Dairy on Worli Sea Face.Bheja fry, fried brain, not for the weak hearted.6. Bheja fryBheja, or goat brain, sautéed with tomatoes, onions, turmeric, green chillies, spices and garnished with fresh coriander, is a staple of all those with hardcore carnivorous leanings in the city. Eaten with a roti (Indian bread) or pao, this melt in the mouth dish has a rich Muslim heritage behind it and you often find that one plate is not enough.Radio Restaurant, 10, Musafir Khana, Palton Road, Tel: +91 (0) 22 2261 7171, serves up a really good Bheja Fry.  Fried Bombil aka Bombay Duck.7. Bombil fryBombil, or Bombay Duck, is a fish (and not a duck) found in plenty in the waters around Mumbai. A fisher folk favourite, Bombils are flattened, then dipped in a spice-filled besan (gram flour) batter and fried. This crunchy-on-the-outside and mushy-soft-on-the-inside fish dish can be eaten on its own as a starter, or as a main course with chapattis.Gajalee restaurant does a mean Bombil Fry. They have branches at Hanuman Road, Vile Parle (E), Tel: +91 22 26114093. And at Phoenix Mills, Lower Parel, Tel: +91 22 2495 06678. Brun maskaYou may wonder how bread and butter can become such an iconic union. But it's not merely bread and this is not merely butter. It's brun or gutli pao -- a local bread that is unique to Mumbai -- and it's crisp and hard and crumbly on the outside and soft inside. The Brun is then sliced and lashings of butter are applied lavishly. Some even sprinkle quite a bit of sugar. It is usually accompanied by the sweet Irani chai. Dipping the brun maska in the chai is the only way to eat it.Available at most Irani restaurants, the Brun Maska at Kyani & Co is historic. 657 Jer Mahal Estate, Opp. Metro Cinema, Dhobi Talao, Tel: +91 (0) 22 2201 1492. Also try it at B Merwan, Opp. Grant Road Station (E), Tel: +91 (0) 22 2309 3321Bhel puri at the Taj Hotel.9. Bhel puriThe most commonly sold chaat on the streets of Mumbai, every bhel walla will have his own matchless blend and a considerable 7pm fan following. While the ingredients -- puffed rice, papadi (small crisp deep fried flour puris), sev, onions, potatoes, raw mango and sweet and sour chutney -- remain the same, it is the proportions in which they are thrown together on the street side that makes the difference.Bhel puri is available everywhere. The stalls at Chowpatty and Juhu beaches draw throngs of die-hard fans. But if you want a bhel puri with ambience, try it at Sea Lounge, Taj Mahal Hotel, Apollo Bunder. Tel: +91 (0) 22 6665 336610. Chicken mayo rollAlmost every school or college canteen serves it. Most single screen cinema houses showing English movies display it during the interval. Most bakeries will have their version, neatly wrapped in cellophane, at the counter. Some grocery stores in up market areas stock it along with grain and rice. It's hard to believe that plain boiled chicken doused in sweet-ish mayonnaise with a celery leaf for dressing, all wrapped up in a bread roll can be so popular in a spice loving city. But it is.One of the creamiest chicken mayo rolls can be had at Paradise, Sindh Chambers, Shahid Bhagat Singh Road, Colaba, Tel: +91 22 22832874. Or try it at Candies, Mac Ronells, 5A Pali Hill, St. Andrews Road, Bandra (W). Tel: +91 22 2642412511. Chicken manchurianHere's a dish that even the Chinese over on the mainland haven't heard about. Snigger, snigger. Yet it's on the menu of the roadside handcart Chinese food hawker and the Chinese restaurant in the fancy five-star hotel. Chicken manchurian, a phrase that has come to be the face of Chinese food in India, is nothing but deep-fried batter-coated chicken cubes in an onion, green chillies, garlic, vinegar and soy sauce gravy. Eaten with rice, it never fails to get a sigh of contentment from those partaking of this gastronomic oddity.If you want to taste the real thing, try it where it was created, China Garden, Om Chambers, Kemps Corner. Tel: +91 (0) 22 2363 0841Trishna's butter pepper garlic crab.12. Butter garlic crabIt doesn't trace its roots to Chinese, Continental or Indian cuisines. It comes from Butter Land, an imagined place that thrives on the premise that anything tastes great with melted butter. A delicious, simple dish, a big crab is drowned in tons of butter garlic sauce that seeps into every nook and cranny and coats every morsel of the flesh. Crack open the crab and take a bite. You’ll know immediately that sweet crabmeat and butter with a twist of garlic is a combination made by gods.The best butter garlic crab can be found at Mumbai's most famous seafood restaurant. Trishna, Sai Baba Marg, Near Rhythm House, Kala Ghoda, Fort. Tel: +91 22 2270321313. Dhoklas and farsaanThese popular snacks are so integral to food loving Gujaratis that no meal is complete without them. And when traveling abroad, they don’t leave home without a little parcel tucked away in their luggage. Dhoklas or 'khummun' are made from the fermented batter of chickpeas, steamed and then spiced with chillies and ginger and tempered with mustard seed. Farsan, a broad term for savories encompassing sev and gathiya are crisp deep-fried spiced gram flour creations in pasta like shapes.Several stores stock these popular snacks. But try them here: Chedda Dry Fruits & Snacks, 41 Ridge Road, Walkeshwar. Tel: +91 22 (0) 2369 9442. Dave Farsan Mart, 10 Babulnath Road, near Chowpatty. Tel: +91 (0) 22 6657 8311. Go-Go Snacks, Bhavan’s College Lane, Chowpatty. Tel: +91 22 (0) 2361 9968.Falooda, a desi dessert.14. FaloodaThis adaptation of a Persian dessert was brought to India by the Mughals. A rich drink, Falooda is vermicelli mixed with milk, almonds, pistachios, a bit of rose syrup and the key ingredient -- sabza or basil seeds -- topped up with two scoops of ice cream. Refreshing, rosy, energizing, it's a great pick-me-up on a hot day.Badshah, at 152/156 LT Marg, Opp. Crawford Market. Tel: +91 (0) 22 2342 1943, has a reputation for their falooda.15. Fish and prawn curryThese two dishes are as old as Mumbai herself (remember, this city started off as a fishing village under various kings and sultanates until the Portuguese and English discovered it in 1534). This coconut-based light curry can be prepared using a variety of fish or prawn. But the most popular curries use surmai (kingfish), pomfret (butter fish), bangda (mackerel) or bombil (Bombay duck). And the only way to truly enjoy it is with par boiled country rice.For Konkani and Malvani style fish curry  go to Sadichha, B-5 Gandhi Nagar, Opp. MIG Club, Bandra (E), Tel: +91 (0) 22 2651 0175. For Karwar style fish curry there's Fresh Catch, Lt. Kotnis Marg, Near Fire Brigade, Off L J Road, Mahim (W). Tel: +91 (0) 22 2444 894216. FrankieInspired by the Lebanese pita bread wrap and suitably Indianized, the Frankie, or should I say the Tibbs Frankie, has satiated hordes of the hungry in search of a quick lip-smacking snack. Basically, it's a juicy naan bread with an egg coating and stuffed with mutton or chicken, rolled up and sprinkled with a unique masala that gives it its special flavor. The vegetarian option does not use eggs and the stuffings include paneer or potatoes.Available all over the city. For a Tibbs Frankie closest to you, call +91 (0) 22 2821 4698Locals call it the gujju thaali.17. Gujarati thaalisIn fast food terms think of this as a large, all-you-can-eat combo platter served on your table in unlimited quantities. Three types of farsan (fried snacky things with a plethora of chutneys). Two kinds of vegetables. Two kinds of lentils. Dal and kadhi (hot and spicy yoghurt based dish). A basket of different rotis and puris (deep fried breads). Two kinds of rice. Two desserts. And mango pulp which the purists pour all over the plate. All this for a modest price. Gasp! A note on Gujarati cuisine: most dishes tend to be on the sweet side and that makes an interesting combination with the spiciness of the food. Mumbaikers either love it or ignore it.Try Golden Star Thali, 330 Raja Rammohan Roy Road, Opp. Charni Road Station, Girgaum, Tel: +91 (0) 22 2363 1983. Or, Chetana, 34 K Dubash Marg, Kala Ghoda, Fort. Tel: +91 (0) 22 2284 496818. Kheema paoMinced mutton cooked with onions, garlic, tomatoes, chillies and spices takes on many avatars here. In its original form, it is refereed to as plain Kheema. Topped with a crisply fried sunny side up egg, it is called kheema single fry. And scrambled with eggs, it is called ghotala. And all three are best eaten with Mumbai's signature pao bread bun. Traditionally a breakfast dish, it is now eaten at all times of the day or night.Try it at Stadium Restaurant, IMC Building, Veer Nariman Road, Churchgate, Tel: +91 (0) 22 2204 6819. Or at Olympia, Rahim Mansion, 1 Shahid Bhagat Singh Road, Colaba, Tel: +91 (0) 22 2202 1043.Grilled kebabs are a staple.19. KebabsWhile the kebab per se may not be unique to Mumbai or the region, a few varieties that emerged from the Bohri Muslim community are truly unique. Gurda (kidney) and kaleji (liver) top this list. Charcoal grilled, they go great with freshly sliced onions and a squeeze of lime.Try it at Ayubs, on the street behind Rhythm House, Kala Ghoda, open only in the evenings. The best beef kebabs are to be found at Sarvi, 184/196 Dimtimkar Road, opposite Nagpada Police Station, Byculla (W). Tel: +91 9833 533 305. And for some outstanding north west frontier style Kebabs, go to Peshawari, ITC Grand Maratha, Sahar Road, Andheri (E), Tel: +91 (0) 22 2830 303020. Kolhapuri muttonThe hotter the temperature of a city, the hotter the food. And it's true of this mutton dish that has its roots in Kolhapur, a city in the south of Maharashtra. It comes in two coconut based gravy variations. The nuclear strength version is called Tambda Rassa (a red chili spiced extravaganza). And the milder version is called Pandhara Rassa (yoghurt, cashew nuts and raisin embellished). Both go well with either rotis or rice when you're in the mood for a feast.Taste the heat at Purepur Kolhapur, 1, Aditya Apartments, Parleshwar Road, Parleshwar Mandir, Vile Parle (E). Tel: +91 (0) 22 2613 4569Maharashtran style kanda poha21. Kanda pohaA must-have in Maharashtrian families, you will rarely find a badly made kanda poha dish. This simple, easy to make snack is made with kanda (onions) and poha (flaked rice) mixed with chopped potatoes and green chillies, sometimes even peas. Tempered with mustard seeds and garnished with fresh coriander and a squeeze of lime, it lights up dull days. And cements the many days in a marriage together.Try it at Aswad, L J Road, Opp. Shiv Sena Bhavan, Dadar (W). Tel: +91 (0) 22 2445 187122. Misal paoQuintessentially from Pune, this rustic dish is made from a mix of curried sprouted lentils, topped with batata (potato) bhaji, poha (rice flakes), chivda, farsan, raw chopped onions and tomato. This hot and spicy dish is eaten with pao bread. To cut the fire, add some yogurt.A good version can be found at Vinay Health Home, 71/83, Jawahar Mansion, Fanaswadi-Thakurdwar Corner, Girgaum. Tel: +91 (0) 22 2208 121123. ModakA Maharashtrian sweet prepared during the Ganesh festival around August, modak is offered to Lord Ganesha, the elephant-headed god, because it is his favorite sweet. Wheat flour dough kneaded with milk, stuffed with grated coconut and mixed with sugar or jaggery. Shaped like a teardrop and steamed or fried. Typically 21 are made as an auspicious offering to the god and tons more for the rest of the family. It's a pity that it's made only once a year and in this region.Some sweet shops do keep modak during the festival season but it is made of khoya (thickened milk) and is not the real thing. For that, you’ll have to drop into a home that is celebrating the festival.24. Mutton dhansakRepresentative of Parsi cuisine, the mutton dhansak falls in the category of soul food. It is mutton cooked till tender in a lentil dal laden with spices. And it is eaten with browned rice topped with deep fried onions, garnished with mutton kebabs and sprinkled with a crunchy mix of chopped raw onions, raw tomatoes and coriander. And the aftereffects are usually exhibited in a sound afternoon nap.This rich dish, outside of a home, is best had at Ripon Club, 123A MG Road, Opp. Bombay University, Fountain. Find a member to take you there. Failing which, go to Britannia, Wakefield House, 11 Sprott Road, Ballard Estate. Tel: +91 (0) 22 2261 5264Mutton sukke is without gravy.25. Mutton sukkeMumbaikers break out into sweat over this Malvani-style mutton dish. Chunks of mutton on the bone marinated in a hot Malvani masala and fried with onions and garlic and red chillies until everything browns and the meat is tender. It can be eaten with chapattis or wadé, rice flour pancakes.Try it at Jai Hind Lunch Home, 6 Mantri Corner, Gokhale Road South, Dadar. Tel: +91 (0) 22 2431 425626. Patra ni machhiAnother top of the line Parsi dish. This is freshly caught pomfret, marinated in a chutney that includes grated coconut, green chillies, fresh coriander and mint leaves, cumin, sugar, lime and salt. It is then wrapped in banana leaf and steamed for about ten minutes. Gently unwrap and consume quietly, close your eyes and savor the flavor of a culinary culture that will fill your senses.A very good patra ni machhi can be had at Ideal Corner, 12/F/G, Hornby View, Gunbow Street, Fort. Tel: +91 (0) 22 2262 1930. Only available on Saturdays.Pao bhaji off the street.27. Pao bhajiThis specialty dish from the by-lanes of Mumbai has mashed steamed mixed vegetables (mainly potatoes, peas, tomatoes, onions and green pepper) cooked in spices and loads of butter. It is eaten with pao, which is shallow fried in even more butter and served with chopped onions. Sometimes cheese and paneer (cottage cheese) are added. People from all over India come to Mumbai to eat pao bhaji. Though widely available at local restaurants, try the sinful pao bhaji at Sardar, 166A Tardeo Road Junction, Opp. Bus Depot, Tardeo. Tel: +91 (0) 22 2353 020828. Prawns koliwadaContrary to popular belief that this dish originated on the Konkan coast, it is actually a very Mumbai dish and the story goes that it was created in the Sion fishing village, or koliwada, by -- and here’s the twist -- a north Indian immigrant from Punjab. These deep-fried prawns marinated in a batter of flour, spices and ginger garlic paste can be identified by their signature red color. And they are crunchy yet melt in the mouth. Pick the smaller sized prawns, they taste better.Try the real thing at Hazara, GTB Nagar, Near the Gurudwara, Sion (W). Tel: +91 (0) 22 2409 2617Nalli nihari, a Muslim specialty.29. Nalli nihariThe phrase "breakfast like a king" gets taken to another level when you dig into a plate of Muslim nalli nihari. You could probably fight a war after this power meal made of soft and tender mutton shanks in a rich, greasy gravy filled with marrow and steeped in spices, the flavors exploding with delight. A crisp roti makes for the perfect accompaniment. Can you stomach this for breakfast?The best Nalli Nihari can be had at Noor Mohammadi, 179 Wazir Building, Abdul Hakim Noor Mohammadi Chowk, Bhendi Bazaar. Tel: +91 (0) 22 2347 6188. Just make sure you signNow before noon or you may leave disappointed.30. Puran poliA festive dish made by Maharashtrians and Gujaratis especially during Holi (to celebrate the end of the winter season) and Dussehra (to celebrate the triumph of Lord Ram over the demon Raavan). It is made by simmering chana dal (yellow gram) with sugar or jaggery (molasses or gur) till it dries up, and then hand-ground to smoothen it out. Nutmeg and cardamom powders are the flavorings. Palm sized balls of this paste are stuffed into wheat flour dough and rolled out to be roasted on a tawa frying pan with a little ghee (clarified butter). Do add a lot of ghee when you're eating them, they taste tops then. Puran polis can be found in some grocery stores but they are a poor mass produced version of the real thing. The real ones can only be found in a Maharashtrian or Gujarati home. 31. Ragda patticeThis twin delight is a combination of ragda, soft spicy rugged flavored chickpeas, and pattice, mashed potatoes shaped into fat patties and fried. The ideal way is to eat it is to crush the ragda with the pattice and pile on the accompaniments -- finely chopped onions, tangy tamarind sauce and fiery green chutney. Mash it all up and dig in for the true flavor of Mumbai. A favorite street food, it is part of the chaat family and is commonly found all over. A good place to try it is Kailash Parbat, Sheela Mahal, 1st Pasta Lane, Colaba. Tel: +91 (0) 22 2284 1972Sabudana vada is fasting food.32. Sabudana vadaFor Maharashtrians, sabudana vada is the traditional 'upvas' or fasting food and the really hardcore folk fast up to four times a week. And the good news is that the restaurants never fail to oblige with hot crisp sabudana vadas for those who don’t have the time to make it at home. Sago is soaked until it puffs up. Crushed boiled potatoes, green chillies, coriander leaves and salt are kneaded in. They are then fashioned into palm-sized patties and deep fried until they turn crisp and golden. And then one bite leads to another and another.Sabudana vadas are available at most Udipi hotels and roadside stalls. But try the ones at the R K Studio Canteen, Chembur. They are really special.33. SamosaIt's best to bite into a hot one, hiding under a street stall during a typical Mumbai monsoon downpour. When you go through the crisp crust, you meet the steaming and savory-with-a-hint-of-sour chunks of spiced potatoes and peas. Lovingly shaped into triangles and deep fried, these calorie busters are worth the one week that you’ll need on the treadmill to work it off. But a samosa can also give you heart at that last leg of your day when transport is not in sight, it's dark and there's a long way home.You can ask for Guru Kripa samosas at many stores across Mumbai. Or go to the original Guru Kripa Hotel, 40, Guru Kripa Building, near SIES College, Sion. Tel: +91 (0) 22 2407 1237Mumbai's favorite sizzler from Kobe.34. SizzlersAs kids, a sizzler was part of the "growing up in Mumbai" experience. The sight of a sizzler arriving at your table, like an old steam engine, sizzling and steaming and spluttering to a halt in front of you, was an exciting experience. A combination of grilled meats and vegetables served on what looks like a hot chunk of black iron, with a side of mashed potatoes or fries and gravy. Sizzlers come in several vegetarian options too. Long lines at restaurants are a testimony to its enduring popularity. Give sizzlers a try at places synonymous with the word. Such as Kobe, 13/14 Sukh Sagar, Hughes Road, Opera House. Tel: +91 (0) 22 23632174. Or Yoko, West View, S V Road, near Akbarally’s, Santacruz (W). Tel: +91 (0) 22 2649 2313  Pork sorpatel, a Goan delicacy.35. Sorpatel and vindalooThese Goan specialties set your taste buds on fire and grandmothers are rumored to pass out feni shots (a strong Goan brew made from palm or cashew nuts) to douse the flames. The sorpatel has all parts of the pig, including its blood, in the recipe. And the vindaloo is made with chunks of fatty pork meat cooked with spices, red chillies and lots of vinegar. Ideally, they are eaten the next day, after having spent the night soaking in all the juices and flavors. Try sorpatel, vindaloo and other Goan delicacies at City Kitchen, 301 Shahid Bhagat Singh Road, Fort. Tel: +91 (0) 22 2261 0002. Or, New Martin Hotel, 11 Glamour House, Strand Cinema Road, Colaba. Tel: +91 (0) 22 2202 960636. South Indian 'meals'"Meals Ready" is a common sign found outside South Indian restaurants. In front of Udipi hotels, a euphemism for all south Indian cuisine, it means vegetarian meals laid out on a thaali, a stainless steel plate, or on a traditional banana leaf. A couple of vegetables, sambar (spicy and sour lentils and vegetables boiled with masalas and spices), rasam (a hot and fiery lentil soup-like dish) and curds (yoghurt) served with heaps of rice and eaten in that order. A non-vegetarian version of the 'Meals' can be found in 'Military' hotels.Try the 'meals' at this 68-year-old haven: Rama Nayak’s Udipi Shree Krishna Boarding, bang outside the Matunga (E) station. Tel: +91 (0) 22 2414 2422Zhunka bhakar.37. Zhunka bhakarThis dish has deep roots in the farming and working class communities of interior Maharashtra. Considered the common man's food, a political decision was made at the highest echelons of government to make it available everywhere. Overnight, thousands of zhunka bhakar stalls opened, none pricing it more than Rs 10. Traditionally, the zhunka is made using chopped onions tempered with mustard seeds and kadipatta leaves mixed with chickpea flour and is dry. It is eaten with jowar (millet) bhakri or roti. Try the stalls opposite Chhatrapati Shivaji Terminus (originally called Victoria Terminus) and BMC Headquarters.38. Varan bhaatIf you wanted to name one truly soul satisfying food of Mumbai city, then this would be it. The simple and truly humble dish is made by lightly tempering cooked-till-soft toor dal (a lentil) with ghee (clarified butter), turmeric and cumin powder. Served over steaming hot rice, or bhaat, it assumes magical, mythical proportions. A staple in Maharashtrian homes, that's really where you should be eating it. But do give Diva Maharashtracha a try. T H Kataria Marg, Mahim. Tel: +91 (0) 22 2445 4433.Fresh, steamed, healthy South Indian idlis.39. South Indian tiffin (idlis and vadas)What started as tiffin in British India -- a light meal that was had between meals -- has become a rage all over the country. And especially in hard working Mumbai. Here you will find a South Indian tiffin available every half a kilometer and at any time of day or night. These steamed (idlis) or fried (vadas) dumplings made with multi-grain lentil batter are best scooped up with coconut chutney or dunked into hot sambar (spicy and sour lentil and vegetable soup, boiled with masalas and spices). The finest South Indian Tiffin can be found at Madras Café (+91 (0) 22 2401 4419), Anand Bhavan (+91 (0) 22 2401 5745) and Idli House (+91 (0) 22 3246 0111), all located around King’s Circle, Matunga. The vada pao is a Mumbai icon.40. Vada paoIn the vast fast food world of Mumbai, this is the tastiest "cutlet in a bun" by a mile. And no, it's not available at McDonald's. Every Mumbaiker's favorite on-the-go snack, the vada pao satiates millions every day. And the recipe, hard to duplicate because each stall owner has his own secret ingredient, uses a combination of boiled potatoes mashed with fresh coriander, green chillies, a bit of ginger and sometimes garlic, made into palm-sized balls, dipped in a chickpea flour batter and deep fried till golden. They are stuffed into a pao, which has been applied with a layer of spicy green chutney and a fiery red garlic crush. Tastes best when eaten hot.It's a crime to eat vada pao anywhere else but on the street. Try Ashok Satam's Stall, on the Flora Fountain side of the Central Telegraph Office (CTO), Fort.SOURCE: 40 Mumbai foods we can't live without

How can I use GeoGebra?GeoGebra is an open source application and is freely available for non-commercial use. There are two ways to use it.Install it on your computer. GeoGebra is available for Windows, Mac OS X, Linux and other java-enabled platforms.Run it directly from the website.I recommend the second option. There’s nothing to install, and there are no compatibility issues. The website has a “classic” version, but if you’re new to GeoGebra, I recommend going straight to the GeoGebra Graphing Calculator.[math]~[/math]SettingsThe first thing you’ll notice is the “gear” icon, for settings, in the upper right hand corner of your screen.All you really need to get started is to know how to turn on and off the axes and grid. For drawing graphs or illustrating coordinate geometry problems, leave them on. For basic geometry, turn them off. These settings let you toggle on/off the axes, turn off (or customize) the grid, or click “Settings” for more options.[math]~[/math]Two Modes: “Graphing Calculator” Mode and “Geometry” ModeOn the left side of the screen, you’ll see icons for the “Graphing Calculator” mode, in which you can write formulas, and see the results, and “Geometry” mode, which offers a rich set of functions for creating points, lines, angles, circles, reflections, and more.At any time, you can switch between the two modes by clicking either the graphing calculator or the circle-and-triangle thingy. For beginners, you’ll get a lot more out of the “Geometry” mode, so go ahead and skip to that section if you like. But first, I’ll say a few words about the “Graphing Calculator” mode.[math]~[/math]“Graphing Calculator” modeI won’t try go go into much detail here, but instead I’ll point out some highlights.The most important thing to realize is that everything you do in GeoGebra, even in “Geometry” mode, causes mathematical functions or “commands” to be created. If you create a point labeled “A”, you create a command e.g. A=(1.23,3.45).So you can think of “Geometry” mode as the graphical interface, where you use simple tools to create points and lines, and the “Graphing Calculator” mode as the command-line interface, where you can peek under the covers and see what’s really going on.If you click the plus-sign, and then click Help, and then All Functions, you’ll see hundreds of functions that you can use in this mode.Do you see the pale blue circle next to the formula for point A? Click it to toggle the visibility of point A.Click the three dots to the right of point A’s definition to select the point and change its settings, such as size, color, label, whether it’s fixed, etc.[math]~[/math]“Geometry” modeWhen you switch to “Geometry” mode, you’ll see a bunch of tools you can use to create points, lines, etc.Scroll down to the bottom of this list, and click “More” to see all the available tools.Truthfully, the best way to learn what tools are available is to experiment with them on your own, so I won’t go through them here. If you aren’t the adventurous type, and want a written description of the geometry tools, I can recommend this PDF document, Getting Started with GeoGebra, which describes the tools. It’s six years old, but quite complete, as far as I can see.[math]~[/math]Saving Your WorkAfter you’ve finished your masterpiece, and you want to save it, you can click the three bars……and you’ll see this menu:Click Save. If you haven’t logged in, you’ll be prompted to do so. If you haven’t created a userid, go ahead and do that. It’s free. Then, after you sign in, come back and click Save, and you’ll see this:If you save it as “public” or “shared” then you can share the URL for your diagram, and other people can open it, play with it, and modify it. But they can’t save it except under their own userid, so your diagram won’t be modified by other people. The only difference between “public” and “shared” is that “public” lists your masterpiece for others to find.[math]~[/math]DroodleA “droodle” is an applet that you can play with. I think the word was coined by the cut-the-knot website. For example, suppose you want to illustrate some property of an isosceles triangle, and you want to enable the triangle to be stretched and squished, but always remain isosceles.So create point A, the apex of the triangle, and point B, so that AB is one of the two equal-length sides. Then, to create point C, create a “helper” circle, centered at A, with radius AB. There’s a tool for that. Then create point C on the circle by selecting the “point” tool, then moving the mouse pointer to the circle, and clicking. Now, point C can move anywhere on the circle, but you can’t drag it off the circle. This fixes the length of AC equal to that of AB. Finally, when you’re happy with this, hide the circle. There are two ways to hide an object. One is to switch to Graphing Calculator mode, and clicking the circle to the left of its function. The other is to click the circle, and then click the three dots to change its settings. Then uncheck “show object”.Now you have points A, B, and C such that AB=AC. Create line segments joining the points, and you have yourself an isosceles triangle.[math]~[/math]Example droodleI made a nice example called Equiangular Pentagon that shows some of the things you can do in Geometry mode (create points, and lines going through pairs of points) and things you can do only in Graphing Calculator mode (creating a point offset from another point by a particular angle and distance from another point — for this, I used a formula with cosine for the x coordinate and sine for the y coordinate).If you open this, and start to play with it, you’ll see that point A is fixed, and points B, C, and D can move along fixed lines, and point E is calculated for you so that the figure ABCDE is a closed, equiangular polygon.Switch back and forth between Graphing Calculator mode and Geometry mode, and look at some of the formulas. Also look at some of the “helper” points and lines that I hid from view.[math]~[/math]Links to resourcesGeoGebra Graphing Calculator is a link to the online graphing calculator.PDF document, Getting Started with GeoGebra, describes the Geometry tools. It’s six years old, but still useful.My example droodle, Equiangular Pentagon, which you can play with if you’re so inclined.[math]~[/math]Additional thoughts…This was a whirlwind tour, I know. After you’ve read this Quora answer, and tried out some things in GeoGebra, if you still have questions, feel free to leave a comment, and I’ll try to update this answer to make it more helpful. In the meantime, have fun!

Digital Signage has been growing really fast for quite a while now. We’re constantly surrounded by it, whether we’re doing shopping or traveling.Companies realized that they can profit from implementing this type of technology. Bellow I wrote about a few of them:RetailDefinitely the most popular industry for digital signage right now. Retail started using it mostly for advertising purposes. However, now it’s so much more than that. We’re talking about interactive displays, self-checkouts etc.Public TransportationWe can find a lot of usage for digital signage in public transportation as well. A lot of companies and cities uses displays to present passenger informations, bus arrivals etc. Digital Signage also created a possibility to use this technology for profit. That’s why we often see ads being played on it.RestaurantsThere’s no doubt that digital signage is widely used in gastronomy as well. Especially in fast food restaurants. When you walk into McDonald’s you see multiple kiosks available to order food. If you don’t want to do this by yourself, you walk up to the counter and look at menu displayed on monitors. Long story short, there’s plenty of options to use digital signage in restaurants.ManufacturingLast but not least, I want to mention a very wide spectrum of manufacturing. Every factory, distribution center and other manufacturing facilities can profit from having digital signage. It’s both beneficial in a form of information display as well as safety.If you want to find out more about Digital Signage, I recommend: Dynamic Digital Signage Content - 7 Amazing Features to Look For

Thanks for A2A.This is going to be a long story, but you asked for details, right?Let's take it from the top, shall we? This is going to be fun, I promise!In the beginning, there was something called the PC (Personal Computer). This was the first computer that a user can buy for their personal use at home. This was created by a huge company called IBM.IBM was in the computer business for a very long time, but the PC was a new idea they invented in the early 80s. They needed an Operating System to run it, so (after a long story), they called Microsoft and made an agreement to use MS DOS as the OS for their PC.Meanwhile, in a small garage somewhere else, two teenagers, both named Steve, were playing around, trying to invent their own computer. One of them was a genius (not the one you see in the media), so he designed and built the whole system, then wrote all the software for it (told ya: genius). They called this system the Macintosh and started a company called Apple to sell it.Let’s forget all the above, and go to a big telecommunications company at the time called Bell labs (later known as AT&T), in 1969. Two guys named Ken Thompson and Dennis Ritchie decided to make an operating system of their own, based on a failed OS project named MULTICS (Multiplexed Information and Computing Service), it failed in the essence that it never became a mainstream OS, but the ideas invented in MULTICS are largely used today by many OSes. Any how, K&D made their OS, called it UNICS, playing on the “Multiplexed” part of the name. They later changed it to become UNIX, a much cooler way to write the name.UNIX ran on a raggedly old computer K&D found laying around Bell labs, called PDP-11 (Edit: Actually it was PDP-7 as Jesse Pollard pointed in a comment). They wanted to port this OS to other platforms, so in the early 70’s, Brian Kernighan and Dennis Ritchie invented the C programming language (known as K&R C).Bell labs couldn’t take part in software development at that time due to federal restrictions, so they licensed their UNIX product for educational use in the university world. The University of California at Berkeley (UCB) took the UNIX OS, did a lot of research and improvements on it, and eventually created their own version of the system, later to be known as BSD UNIX (Berkeley Standard Distribution). The original UNIX continued to become the infamous System V UNIX (SysV, read sys-5).So for now, we have three different worlds: (1) the PC world with Microsoft DOS on top of it, (2) the Apple world with Macintosh the sole player in it, (3) the university world with UNIX.Now let’s go back to the PC world in the mid-late 80s and see what’s happening.Now Apple is trying to push their frontier and make a bigger contribution to the market. All the systems up to that point ran on a TUI (text user interface, yes - that ugly black screen). Xerox (yes - the photocopying-machine-thingy) developed a GUI (Graphical User Interface), so Apple borrowed that. Microsoft later was envious of it and decided to borrow it also. They started the “Windows” project by releasing Windows 1.0, which was only a fancy file manager on top of MS DOS. It was not until Windows 3.0 that Windows was promising to become an important part of their world. Windows continued to be a “secondary” layer on top of MS DOS (i.e. the real OS was DOS, not Windows) until Windows 2000, which was the merger between the “normal” Windows version that we used at our homes, and the “professional” Windows version that was called Win NT (New Technology), yeah - corporate gets the good stuff. Anyhow, after Win 2k, Windows became a standalone Operating System, independent of MS DOS.Now let’s go back to UNIX.Due to different problems with licensing and copying and whatnot, a college professor named Andrew Tanenbaum, who was teaching Operating Systems, decided to make a clone of UNIX, without using UNIX code, to avoid legal trouble. He made a system (with the aid of some TAs and other interested programmers) and named it MINIX (Mini-UNIX). For a long time (till today) the system has been used for teaching in many institutions.MINIX was great, but it had two problems: (1) the code itself was given to you after you buy the accompanying book (I don’t remember if there was a separate fee for the code), and (2) the kernel was a micro-kernel (let’s skip the jargon, shall we?).Now fast forward to 1991, in the University of Helsinki, Finland. A graduate student, named Linus Torvalds, started a hobby project to make a UNIX-like kernel. He was inspired by MINIX, but he didn’t like some of the design decisions (like being a micro-kernel), so he made his own.Linux (the kernel) has since been combined with an Operating System called GNU (stands for “GNU’S NOT UNIX”) to make the fully operational GNU/Linux (what you call, erroneously, Linux). Many different vendors and communities started packaging GNU/Linux with some other software to produce different OS distributions, called “distros” for short. Ubuntu is only one of them distros.UNIX nowadays has transformed from an OS to a standard that defines how OSes should work in order for software to be portable. UNIX is now a trademark of The Open Group. The standard is known as the Single Unix Specification (SUS) or the POSIX (Portable Operating Systems Interface).MacOS is the result of merging the iOS kernel with a variant of BSD UNIX known as FreeBSD.Windows is, well, Windows.

Here’s how I scored 330+ with a 3 week preparation plan!It is important to understand that the GRE is very different as compared to the other exams we are used to giving, talking from an Indian’s perspective. Blind hard work will not serve any purpose and sometimes will be counterproductive.ETS (the company that conducts the GRE) wants to convince you that your score is a measure of how good you are at ‘critical thinking’, but in reality it is only a measure of how good you are at giving the GRE. So, fortunately for us, the more you practise in the correct way, the better you become at giving the GRE.The Correct Way (in my experience) :Quality > Quantity. Always. Please do not spend 10+ hours a day mechanically solving problems and forgetting about them as you move forward. This will cause you to plateau at a certain skill level. The key is small incremental improvements.For me, the ideal way was a simple 3 step process :1. Solve problems in small sets, around 20(+5 || -5) questions per set.2. Check your answers. See the solutions, understand them thoroughly.3. After checking all, recap the questions you got wrong, why, and what you learnt from them. This is extremely important.Let’s jump into the schedule now, shall we?Pre-prep phase (1 week) :Okay, I lied, it’s not really 3 weeks, but this pre-prep phase won’t take more than two hours of your time per day, and what’s more, you can easily do this while you eat or just before sleeping.What is to be done? Words, Words and more Words.Spend this week learning the words from the following apps :1. Barron’s 11002. Magoosh Flash Cards (around 1000 words)3. Manhattan Essential Words (around 500 words)Vocabulary is essential to understanding the Reading Comprehensions as well as the sentence completions, so please complete this before moving ahead!Week 1 :Congratulations! The boring part is done. This week, let’s do :1. 4 Practice Tests2. Practise each type of question in isolation. For example, do 20 Text Completions in one set. This will help you to identify weaknesses to work on.3. Brush up all the shortcuts and maths formulae that you encounter.(Online Magoosh article exists)Week 2 :This week, let’s move forward with :1. 6 Practice Tests.2. Do mixed practice sets now (All types of problems together), to simulate the actual GRE scenario.3. Strictly time your tests and practice sets. Keep 5 minutes per section as a buffer. Identify which type of questions you are slow at. Work on them.Week 3 :Buckle up, this is your final lap :1. 8 practice tests.2. Start reading AWA essays online, as well as general structuring tips. A lot of video material is available online. Practise a few essays if necessary.3. Revise the Vocabulary words and mathematical formulae.At the end of this schedule, you should be ready to face the GRE. So be confident, sleep well before the paper and ohh, don’t forget to carry a jacket. It’s freezing in there.Thanks for reading! Please do upvote if this helped you.