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  Learning Mori

  To get started we'll go though a small tutorial that teaches you how to start learning Mori. For more information look at Mori's online user guide and come ask questions in our user forums.

  Before starting you should open this page in a new window, so that you don't lose your place while working on the tutorial. To open a new window choose the menu item File > New Note Window, or double click in the icon next to this entry.

  	⁃	Double click on the icon next to the entry titled "Learning Mori" to open this note in a new window.

  About the tutorial

  Mori can be used in many different ways for many different purposes. This notebook contains a folder titled "Jesse's Notebook" that shows how I organize my own notebook, but it's important to remember that this is only one possible use of Mori. Come talk to people in our user forums if you need more ideas on how to make Mori can work for you.

  In this tutorial you'll learn how to create, organize, and search for your entries.

  Create a new entry

  I try to organize the things that I'm working on into projects. When I think of a new task that must be done I create a entry that describes what I need to do and assign that entry to a project. Here's how to add a new action entry to "Project 1":

  	1.	Select the "Project 1" entry in the sources view. After making the selection you will see the other enties for that project displayed in the entries view.
  	2.	Next select "action item 3" by clicking on it.
  	3.	Now click the "Entry" toolbar item, and a new entry will be inserted below "action item 3". (Or you could have just pressed the return key to create the new entry without needing to use the mouse).
  	4.	Once the item is created you can type in a title, and then if you need to add more info you can type in the note text view. (Press the Enter key twice to quickly move the cursor from editing the entry title to editing the note text view)
  Organizing your entries

  Once you've created some entries you'll probably want to organize them. The easiest way to do this is to drag and drop the entries into new locations in your notebook. You can reorder your entries, and you can also move entries into hierarchies, so one entry can contain other entries, just like folders in the Mac OS X Finder.

  	⁃	Try dragging the entry that you created from Project 1 to Project 2. If you don't like the change you can use the menu item Edit > Undo to quickly move it back.

  You can do all of your organizing with drag and drop, but after a while it's useful to look at the organization options in the "Entry" menu. There you'll find shortcuts for the common commands for moving entries. See list of Keyboard Shortcuts for ways to organize even faster.

  Searching for entries

  Now you know how to create and organize entries, but if you have a lot (one user has over 30,000 entries in a single notebook) you'll want to learn about searching.

  To search just type your search keywords in the toolbar search field and the any entries that contain those keywords will be displayed in the entries view. Use a star to search for partial terms. For example the search "note*" will find entries that contain "note", "notes", and "notebook".

  	⁃	Try typing "pizza" into the toolbar search field to get a list of all entries that contain "pizza". And when you are done that I suggest you try those pizza recipes, they are very good. And if you have some extra time come build me a pizza oven!

  You can also use Spotlight to search the contents of all of your notebooks even when Mori isn't open. To learn more about searching see Searching your notebook in the online user guide. (If you don't want your entries showing up in Spotlight searches you can disable that feature in Mori's preferences)

  Beyond the basics

  You've already mastered the basics of working with Mori, here are some other ways that you can better use Mori to record and organize your information:

  	⁃	View Layout. Use the View > Layout menu to customize how Mori looks. You can hide the sources or entries views to simplify the interface. Switch to a widescreen layout. And add header and footer views to the text view. To learn more about view layout options see View Layout.
  	⁃	Columns. Columns associate additional information with each entry. There is a collection of built in columns, and you can also define your own. To select which columns visible:
  	1.	Choose the menu item View > Columns and then check each column that you want displayed in the entries view.
  	2.	You can also drag and reorder columns in the entries view by dragging in the column header.
  	3.	To create your own columns choose the menu item View > Columns > Edit Columns...
  	4.	To learn more about columns see Creating and editing columns.
  	⁃	Multiple Windows. Mori allows you to have multiple open notebooks. And each notebook can have multiple windows open viewing it. Each view can have a custom view layout and set of visible columns, and will remember these settings next time you open the notebook:
  	1.	To create a new notebook use the menu item File > New Notebook.
  	2.	To open a new window on an existing notebook choose the menu item File > New Viewer Window, or double click on a folder entry icon in the sources view of your notebook.
  	3.	To open a new note window on an existing notebook choose the menu item File > New Note Window, or double click on a file entry icon in your notebook.
  	4.	To learn more see Opening multiple windows.
  	⁃	Smart Folders. Mori's smart folders collect entries that match the smart folder's search criteria and display those matching entries in the entries view when the smart folder is selected in the sources view. Lets try it out:
  	1.	First select an entry that you've created in the entries view.
  	2.	Next click the "Flag" toolbar item.
  	3.	Now select the "Flagged" smart folder in the sources view. That smart folder has been configured to collect flagged entries, and will contain the entry that you just flagged. If you remove the flag the entry will be immediately removed from the "Flagged" smart folder.
  	4.	Of course you can create and configure your own smart folders. Use the menu item File > New Smart Folder to create a new one, or select an existing smart folder and use the menu item Edit > Edit Smart Folder.
  	5.	To learn more see Creating a Smart Folder.
  	⁃	Links. You can create links between Mori entries, or from Mori entries to the web. To create a link:
  	1.	Select some text in the note text view.
  	2.	To make a link to another entry choose the menu item Text > Make Link To, and then choose another entry in your notebook.
  	3.	To make a link to the web choose the menu item Text > Make Link after selecting text in the note text view. You'll be asked for a URL to link to.
  	4.	To learn more about links see Creating and using links.
  	⁃	Aliases. Aliases allow an entry to exist in more then on location in your notebook at once. They are somewhat similar to aliases in the OS X Finder, but they are more powerful. In Mori there is no distinction between an alias and an original entry, and when you change any aliased entry all of the others update to match immediately. To create an alias:
  	1.	Select an entry in the sources or entries views.
  	2.	Choose the menu item Edit > Make Alias.
  	3.	To learn more about aliases see Creating and using aliases.


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  Cook pizzas at 800-900 degrees! Here's a good pizza dough recipe. And here are some pizza topping ideas.

  ￼

  Brick Oven Plans | Build an Italian Brick Oven


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  I use this for storing anything that's not in an active project, but that I might want to keep for later reference.

  	⁃	adapted from More on Planning


ZATTACHMENTNAMES: mori_visual_guide.jpg
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  Visual Quick Start

  ￼

  	1.	Sources View Displays the top level entries in your notebook. The content of the selected folder in the sources view will be displayed in the entries view.
  	2.	Entries View Displays the contents of the folder selected in the Sources View (1), or displays search results while a search is active. The Entry View can be configured to show columns for the different attributes associated with each entry.
  	3.	Note Text View Displays the note attached to the selected entry.

  For more information visit Mori's online user guide.


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  Any idea or piece of information that I don't want to foget, but I don't know where to put it goes in this folder. Then once every few days, I process all the info in my inbox into my system, turning it into goals, projects, actions, or just filing it for reference.

  	⁃	adapted from More on Planning


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  This is a list of all the projects I have. To create this list I chop my big goals into individual projects that can be measured and achieved. For example, if one goal is to make a certain amount of money, then a project would define what I have to do to earn it. These projects are sorted in order of priority, and I often add notes below each project title to brainstorm a few ideas for each one. So if I get an idea out of the blue for an inactive project, I can type up those ideas quickly and get back to work on my current project.

  	⁃	adapted from More on Planning


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  One World Trading
  (12,000 M !!!!!!!!!!)

  ￼
  Manjha. Bareilly. Superior Indian Fighter Kite Cutting Line.
  Manjha of the Champions.
  Made by Nabi Raza Khan and Rais Qureshi in Bareilly, Uttar Pradesh, India.
  4" Diameter Spools. 6000 M. - 19, 550 Ft. $65.00
  5" Diameter Spools. 12,000 M. - 39, 500 Ft. $110.00

  Note:  Colors of  Spool and Manjha may vary.
  Distance between discs for a 4" Diameter Spool = 6"
  Distance between discs for a 5" Diameter Spool = 7"
  Spools are made out of Exotic Sheesham Wood.


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  From www.theartisan.net
  PIZZA SAUCE and VARIOUS PIZZA TOPPINGS
  There are probably thousands of pizza sauces and toppings, maybe even millions if all of the variations made yearly across the planet are considered.  We will not try to be exhaustive in our presentation, but only present those we have come to like, and have eaten in Italy, the nexus of pizza lore.  If you are looking for a pizza dough recipe, as well as baking ideas  Click  Here.
  Pizza Sauce - Uncooked
  Before doing anything turn the oven on to 500°.  Do this at least a half hour before cooking the pizza.  Make sure that your pizza stone is in the oven before you turn it on, and is on the bottommost rack of the oven.
  Simple is best.  This the case because the sauce need not be so flavorful as to overpower the taste of the dough and the toppings. Many commercial pizze (plural) made in the United States are covered with 1/2 of a quart of thick gooey sauce and topped with a pound or so of everything but the cutlery used to slice the pizza.  This is an American phenomenon, and probably is a custom started by those who feel that if there is a lot of it, people will like it and buy it.  This trend has resulted in pizza with cheese rolled or injected into the crust, a truly disgusting practice.
  The basic rules for making authentic Italian style, Roman or Neapolitan pizza are simple:  Make it thin, put only a few toppings on it, keep the sauce and the cheese to a minimum.  Let your taste buds know that they will be able to distinguish between ingredients.
  Take 6-8 ripe tomatoes, San Marzano or Roma tomatoes and blanch them in boiling water for a minute or so.  Remove the tops and the skin. chop them into small pieces.    Place the pieces in a strainer and let most of the water drain from them.   Place them in a bowl and salt and pepper them to taste.   At this point a tablespoon of Extra Virgin Olive oil, a teaspoon of dried oregano flakes and 2-3 finely chopped garlic cloves can be added.  Exactly how much garlic, if any at all, will depend upon the toppings you are planning to use.  If the toppings are to be subtle, leave the garlic out.
  If fresh tomatoes are not available, a 14 oz. can of Italian plum tomatoes can be substituted.  Remove them from the can and drain.  Chop them into fairly small pieces and proceed with the addition of olive oil, oregano and garlic as described above.
  Do not use a food processor to chop the tomatoes unless you are willing to dirty the machine for 2-3 seconds of processing.  More than that and you get a very liquid tomato paste that is too aerated for a good sauce. 
  Saucing The Pizza
  Flour the board with a handful of the same flour used to make the dough.  Roll each dough ball into a  10-12 inch disk.  Do one at a time, i.e. roll out one pizza, sauce it, top it, put it in the oven and then do another if you are doing a few.  Purists stretch the dough either on their knuckles, or by pushing at the dough  with their fingers and thereby stretching it accordingly.  We have done all three and with small differences the resulting pizze are pretty much identical.   Each disk should be about 1/8 of an inch thick.
  Pour about a tablespoon of olive oil onto the pizza.  If you have a bottle with a pouring sprout, the easiest way to do this is to make a loose spiral of oil starting at the center.  When you finish the pizza will look like a target made of dough and oil.  Spread the oil around the pizza evenly -- your fingers work fine.  Do not oil one inch from the edge. 
  Now place 1/2 of a ladle full of tomato sauce in the center of the pizza.  Using the back of the ladle, spread the sauce evenly over the olive oil.   Again, do not sauce the edge.  Now you are ready to add toppings.  A few of our favorites are detailed below. You must work fairly fast as the pizza is now in a "wet" stage and the possibility of it sticking to the board increases with increasing time sitting there.
  Toppings
  Fairly classical toppings include:  As is;  just slide the sauced pizza into the oven.  Cheese can be added to the tomato base.  Any cheese from a creamy mozzarella to goat cheese, Gorgonzola, Fontina or Teleme works well.  Parmesan added to the cheese adds another taste.
  Sausage, prosciutto or thinly sliced Pancetta added to the tomato base make a good pizza.  A favorite of ours is to add prosciutto, mozzarella and a raw egg as toppings.  The egg  cooks perfectly in the 5 minutes it usually takes to cook one of these thin crusted pizze.  Alternatively, leave the prosciutto off until the pizza comes out of the oven.  It will become quite flavorful from just the heat of the fresh baked pizza.
  For those who like fish, anchovies, salmon or tuna, adding these to a pizza result in   very good and different pizza.  For example, after removing a tuna and black olive pizza from the oven, cover it with fresh Arugula, and serve.   Very light cheese with fish is the rule, and some pizzaiola would have heartburn for a week if any cheese at all were added to a fish pizza.   A summer pizza is made by baking the pizza with only the oil and the tomato sauce on it, removing it from the oven and letting it cool.  Once cool, add chopped arugula and shredded tuna.  Sprinkle with olive oil prior to eating.  Pitted black olives - not the canned ones -- atop the tuna.  A variation of this is made in Rome where a dressing  made of tomato puree and mayonnaise is lightly slathered on the cold pizza, and then the tuna, or in another case, thin slices of prosciutto are added along with the chopped arugula.  Sounds funny, but  it really is good!
  Vegetable toppings are very popular in Italy.  Thinly slices potatoes that have been briefly baked in the oven are layered on the pizza and then sprinkled with Fontina or gorgonzola.  The same treatment can be done with eggplant or squash.  A very simple, if pungent pizza is to add a few handfuls of chopped garlic onto the tomato base and bake.  Pepperoncino flakes can be added for more "bite".
  Mushrooms alone or in combination with almost anything are excellent.  Slice them thin, but do not cook them, and then add them to the pizza.
  A pizza we have eaten in Macerata, Italy is a spinach and gorgonzola pizza.  This is a white pizza and is very tasty. Oil the dough, lay the spinach on it, and then the Gorgonzola.  Bake and eat!  Additional white pizze can be made using sliced broiled chicken, turkey or rabbit and your favorite cheese, with or without spinach.
  We could go on for another 4-5 pages, but it should be obvious that the only hindrance to eating good toppings is a lack of either ingredients, imagination or both.  The only caution we offer is to use these ingredients sparingly.  More is definitely not better in pizza making.  Rather than put 4-6 toppings on one pizza, put 1-2   or maybe 3 on three or four pizze.
  We at The Artisan would like to hear about the toppings you have made.  Send us a note and we will add yours to the site.


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  From www.theartisan.net
  ￼ PIZZA - DOUGH & A FEW BASICS
  (Adapted from Vincenzo Buonassisi's PIZZA Plus, English Edition, William Collins & Sons Ltd. 1985.   Original Italian Edition by Gruppo Editoriale Fabbri, S.p.A., Milan, 1982.   ISB 0-00-411202-4)
  INGREDIENTS
  Starter
  2
  Tsp.
  Yeast - active dry or 4/5 small cake yeast (14 g)
  1/4
  Cup
  Water - warm (59 ml)
  3/4
  Cup
  Flour - unbleached all-purpose (100g)
  Dough
  7/8 - 1 1/4
  Cups
  Water -  (207 - 296 ml) [See Note 1]
  2 1/4
  Cups
  Flour - unbleached all-purpose (300g)
  1
  Tsp.
  Salt (5g)
  Note 1: Using 7/8 cup of water will result in a less wet, or soft dough; a dough which is easier to make and work with when making the pizza.  Using 1 1/4 cups of water will result in a very wet dough.  Wet doughs are harder to work with, but result in a crust much more like pizza in Italy.  If working with a wet dough is unfamiliar, The Artisan has posted a piece on working with wet doughs.  This can be accessed via the link provided here. Working with Wet Doughs. To return to the recipe from the referenced link, please click the BACK button on your browser.
  PROCEDURE
  Starter
  Dissolve the yeast in 1/4 cup of warm water and allow it to stand for approximately 5 -10 minutes. Add the 3/4 cup unbleached all-purpose flour, and mix until the flour is absorbed. Cover the starter with a cotton towel and allow it to remain at room temperature for 1 hour.
  Dough
  Mix the salt (1 tsp.) with the flour (2 1/4 cup). Add the additional 7/8 to 1 1/4 cups of water to the starter. The water should be at room temperature. Add the flour/salt mixture, and continue to mix the ingredients to the consistency of a soft dough. Knead the dough until it is smooth and elastic.
  Divide the dough into 3 portions. Shape each into a ball. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (1/4 inch thick lumber core plywood works well) with flour. Place the 3 portions of dough on the flour dusted surface. Cover with a cotton or linen towel, and allow them to rise until double their original size. this usually takes approximately 1 1/2 - 2 hours. (Depending upon how soon the dough will be used, the kneaded portions can be wrapped individually in plastic wrap, placed in a plastic bag and stored in the refrigerator for several days, or frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out).
  As the dough is rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.
  Fold the edge of each portion of dough toward the center, kneading it gently, while maintaining a round shape. Place each portion onto a floured work surface. Work with each portion individually. Roll the dough into a circular shape of about 10-12 inches. [See Pizza Info below]  Drizzle at least 1 Tsp. of Olive Oil over the pizza, spreading it with your hand or a paper towel. All of the surface except for an inch around the edge should be covered with a thin layer of olive oil.  The coating of olive oil serves a number of purposes:  It coats the dough thereby making it impermeable to the water in the tomato or other toppings.  thus the pizza has less tendency to become soggy and to stick to t he peel.  Additionally, the olive oil heats faster and assists in the cooking of the ingredients.
  The initial topping, except in "White Pizza", should consist of 3 - 4 tablespoons of crushed fresh or canned tomatoes. This should be spread thinly over the olive oil with the back of a large spoon or your fingers. (In authentic Italian pizza, the tomato base is thin enough to see the dough underneath, especially where the back of the spoon has spread the sauce.) Toppings such as cheese, sausage or prosciutto, mushrooms, or anchovies should rarely be thicker than the dough itself, and should not cover the edge of the pizza base. The taste of a pizza dough should be complemented by the ingredients. Toppings should be added to enhance the flavor of the base, not overwhelm it.   Click Here for topping ideas and suggestions.
  After the toppings have been added to the base sprinkle a bit more olive oil over the toppings, slide the pizza onto a baker’s peel, and place it on the baking stone in the oven. It should be checked after 3 1/2 - 4 1/2 minutes. It is usually finished baking 5 1/2 minutes after being placed in the oven. [See the "Two Stone",  Zinski Technique below for a great cooking method.]
  Remove the pizza from the oven, and cut it into individual slices using a pizza cutter.   Serve immediately

  Pizza info
  Each of the above portions of dough should make a pizza base about 10 - 12 inches in diameter. The size of each pizza is determined by how thick or thin a portion of dough may be rolled out. Don't worry if your pizza comes out a bit oblong, or even rectangular. The important thing is the thickness of the pizza. The quantity of dough for each portion may be adjusted to make more or fewer pizzas. In general, the dough should be thin. The classic Neapolitan pizza is a little over 1/8 inch thick, with a thin center and a little thicker edge. The edge, which puffs up a bit during baking, forms a rim, that serves to keep the ingredients in the center. The Roman pizza is a little thinner than the Neapolitan. It is no more than 1/8 inch thick from the center to the edge. Since Roman toppings are less fluid than Neapolitan, they do not need to be contained by a rim.
  A Technique for Making Wood burning Style Pizza in a Home Oven
  Food News Group members are more often than not a dedicated group of people who take cooking and eating rather seriously.  As such we are always trying to improve upon methods of cooking our favorite things.   One of the most talked about subjects on a number of these groups is Pizza: How to make it, How to cook it, and How to eat it.  The How to make it is a topic on which almost everyone has an opinion.   Thus it was with great interest that we tried the "Two Stone Method" of Steve Zinski, a fellow food group member and a pizza aficionado.  He suggested that two baking stones be used rather than one.  The first to be placed on the lowest rack, and the second on the rack just below the broiler element or flame.  Having positioned them thus, preheat the oven at 500° - 550° for at least 30 minutes, preferably an hour.  Cook the pizza for about 4 minutes on the lower stone, then turn the broiler on and move the pizza to the upper stone, directly under the broiler.  Allow it to cook there for a couple of minutes or until the crust is bubbled and crisp, even a bit blackened.  [See note below on cooking times.]
  Steve's technique results in the closest thing to a brick oven pizza that we have had  in our approximately 27 years of making pizza .  Please note that the exact cooking times will vary with the thickness of the pizza. We make Italian style, thin pizza and they are finished in 4-5 minutes.   Actually after the 3rd or 4th pizza,  the time is even shorter as the oven and stones are now very hot.


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  What is Mori?

  For Mac users with lots to do. Mori is a digital notebook that makes it easy to record and organize your thoughts.

  Simply enter your ideas, then use Mori to rearrange and refine them. Use folders to categorize and structure each new entry and use the three-pane interface to efficently manage thousands of entries at once. If all of your entries don't fit into a neat, folder-file grouping, use linking and aliasing to connect related concepts in your notebook. Use the powerful full-text search engine to find exactly what you are looking for in an instant. People use Mori in many different ways, here are a few of the posibilities.

  	⁃	Store notes.
  	⁃	Keep todo lists.
  	⁃	Project managment.
  	⁃	Organize your writing.
  	⁃	A web scrapbook.
  	⁃	Keep a journal.

  For more information visit Mori's online user guide.


