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Project Management Metrics, KPIs, and Dashboards: A Guide to Measuring and Monitoring Project Performance

Essential strategies from Harold Kerzner on measuring project management performance
The maze-like path of today's projects reflects a business environment that's growing in complexity. Factors influencing projects, such as new advancements in computer technology, an unpredictable economy, and the increase in stakeholder involvement make metrics and key performance indicators (KPI) for project management an important focus. Such measures are commonly used to help an organization define and evaluate how successful it is, typically, in terms of making progress towards its long-term organizational goals.
Project Management Metrics, KPIs, and Dashboards helps functional managers gain a thorough understanding of what metrics are and how they can be best implemented to gain traction in a fast-paced and diverse working atmosphere. With content aligned with PMI's PMBOK® Guide, this book offers extensive coverage on KPIs and how they may be monitored, using techniques such as business dashboards to assist in prescribing meaningful business strategies. After reading this book, functional managers will bolster their awareness of what good metrics management really entails—and be armed with the knowledge to measure performance more effectively.
This book begins with basic KPI principles, helping functional managers deal with such key issues as:
Successfully integrating KPIs and metrics into managing a project within a business strategy
Important business dashboard techniques used in monitoring performance
What is really important to different stakeholders in a project
Managing resistance to change
Next the book explores the key questions to ask before implementing a dashboard or reporting system. Some of these questions include:
What are your needs?
What is involved in integration?
What's involved in operations and maintenance?
What does the system cost?
How long will the system last?
Throughout the book, helpful illustrations clarify complex concepts and processes. These illustrations are also available as PowerPoint slides for course and seminar presentations.

The New York Times No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1? hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour,(I use 450g) more for dusting
? teaspoon instant yeast
1? teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, (I use 375g)and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees F.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

I have enjoyed all of the loves that I have made using this method but I have had a problem with consistency so I have been working on a using weights for the flour and water instead of volume measures. After several tries I've settled on 450g of Flour and 375g of water. I'm also finding that I get a much better loaf using unbleached flour.

Link to the YouTube NYT Video:

ca.youtube.com/watch?v=13Ah9ES2yTU

welp. after about 3 days of work, I think I destroyed the Interwebz...
The (Most Likely) Final Version of the X-200 Super Heavy Tank, the M-200 is the Production-Line Model. Weighing in at a Massive 200 Metric Tones and Measuring in at 50 ft in length, 30ft in height, the M-200 is The largest Tank ever produced. Armed with a Massive Arsenal of Weapon at it's Disposal, the M-200 is Also one of the Most Armed Tanks in the World.

With a Main Armament of a 300mm Artillery Cannon, Capable of Hitting Targets of up to 30 Miles away, It is also doubled as it's main Battle Cannon, Capable of Taking the Frontlines of any battle. Mounted on Each Side of the Turret, are Four 80mm Laser-Designated Missiles, Capable of taking out tanks and Helicopters Alike. Armed on the Top of the Turret is a 30mm GAU-8 Avenger CIWS Meant for Anti-Aircraft, and Infantry Suppression. Armed In the Front of the Hull, a Long-Barreled Flame Thrower is also at the Tank's Disposal, Meant also for Infantry Suppression.

other Features added on from the Previous version include, Armored Panels on the Sides of the Tank's Hull, Capable of Rotating and Deployed Stabilizers, for more accurate Firing When Stationary. Also Added, are Extra Armored Panels for Extra Protection on the sides of the tank.

Credit to Rosh for the GAU-8 and Wheels.

P.S I've been Getting Bored...