SAS meta organization

Work "organization" question thingy .... 

HOW do you organize things that you reuse????

WE have a huge sad macro directory with "lower" level macros, some of which I use CONSTANTLY. Sort, merge, ZCSV, READ_excel_sheet (new one, love this), ab_catfinal, etc etc 

AND IF you need the "format" for the macro, I typically put an example in the macro.

BUT .... there are a TON that are used much much much less often ... and .... I have no organization.  

I dont have a card catalog, I dont have a list ...

EXAMPLE - I need to read a massive zipped file into sas.

We have done this 1000s of times.  Pretty sure that there is a macro that I use that does this AS IS.

BUT WHAT I need is a better method of finding it than a global search of my *.SAS code ... LOLOL

I GUESS, ONCE I FIND WHAT I AM LOOKING FOR, I need to document what and where. OneNote or GoogleDocs ...

Thanks you helped a ton!!

PLUS PATTERNS

Patterns are not macros, but more like meta-macros. 

I need to create one of these and share it so that you see what I mean. Heh

improved meyer lemon tree

https://www.fast-growing-trees.com/Meyer-Lemon-Tree.htm?gclid=CjwKCAiA3vfgBRB9EiwAkfpd3P6pXGW-mcrnMowdZLANQS1_jMZnx1ume_jugAD_xFBl_rtV_PAstxoCuP0QAvD_BwE

navia chili

https://www.pipandebby.com/pip-ebby/the-best-chili-on-earth

hot and sour shoop

https://food52.com/recipes/78165-slow-cooker-shiitake-noodle-hot-sour-soup?fbclid=IwAR1nHaVADzSeuMMdB8xzHfoSijkzjUasOAWGNuUZOhImV8WpgRIYMezgG3I

rib roast

rib roast

https://www.recipetineats.com/standing-rib-roast/?fbclid=IwAR1s2B0h1NlKsQ2VHz0qtkRgRb49qN2dA3Z1LSKhTyEZvNE2gg3aYQzi25U

Method 4: Dutch Oven

These onions were nearly indistinguishable from the stovetop onions in both appearance and flavor, and also required less babysitting. They still take about 45 minutes to cook, but they only need stirred every 15 minutes. This is our winner for alternative methods!

Because it’s the best method, here’s a printable of the instructions for you.

DUTCH OVEN CARAMELIZED VIDALIA ONIONS

yield: 2 CUPS

 

prep time: 5 MINUTES

 

cook time: 45 MINUTES

 

total time: 50 MINUTES

PRINT

Ingredients:

• 2 tablespoons of olive oil
• 2-3 sweet onions, such as Vidalias, cut in half lengthwise, then sliced ⅛- to ¼-inch thick
• ¼ cup red or white wine, beer, broth, balsamic vinegar, or water for deglazing
• Salt and pepper, to taste

Directions:

1. Preheat your oven to 400°F. Combine the oil and onions in a nonstick Dutch oven. Cover the Dutch oven with a lid. Bake for 40-45 minutes, stirring every 15 minutes, until the onions are deep brown in color.
2. Remove the pan from the oven, add the deglazing liquid, and quickly scrape up the fond from the bottom and sides of the pan. Season with salt and pepper.

https://thecookful.com/how-to-caramelize-vidalia-onions/

acosta

reporter 1 "when are you going to apologize to Acosta for being dicks?"

(*crickets*)

reporter 2 "no really, we can all leave you are not going to be an adult:

(*cricket*)

reporter 3 "no, we dont have any other questions. until this admin grows the fuck up, we are going to keep asking the same questions, asshole"

(*crickets*)

Reporter 4 "respect?? LOL respect is earned ... you have about 50 years before you could possibly earn any respect you lyinig pos"