More than one person has reported this.
It could be fixed with Firmware but we are unlikely to see a Firmware update for a few months.
Keeping it in ‘Airplane Mode’ seems to be a temporary bypass. Not a problem for I. I don’t believe in using Wi-Fi on cameras. So, whenever I can, I have my cameras on this mode.
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This book, true to its title “Quick Guide”
has lots of bullet-point, summaries, and short sentences.
Click images to ENLARGE.
I will repeat what I said on November 12, 2016 when the eBook version was published.
Mark Twain is erroneously credited as having once written: “Sorry this letter is so long. If I had more time I would have made it shorter”.
Well that was the sentiment behind this book. As I was finishing my first “Brain Meditation” book, in September 2016, I KNEW that I had made it too long and too detailed. I knew I had to do a “Quick Guide”.
So I did. Took me 2-weeks longer than I expected. But, now it is done.
Goal was to keep it pithy — as much as I could.
So I used lots of ‘bullet points’ and short paragraphs.
Amazon offers a FREE ‘Look Inside’. Take a look.
This was my 26th published book.
How often do you think about IT, i.e., what you are standing upon. Much of the time, we, at most, are only aware or thinking about, at most, the top 9″ of what we are standing upon. We tend to think of it as carpet, tile, road, grass, snow, sand, water etc. But, this is BUT the surface. What is underneath, directly underneath — thousands of miles down? Have you ever thought about that.
Think first, then research, then THINK again. Think for the pleasure of thinking.
Yesterday’s ‘Think’: “General Tso’s Chicken” — the name and the dish per se are essentially American, albeit created by one or more Chinese chefs in the 1970s. It is believed to have been named after a statesman and military leader from the Hunan Province, Zuo Zongtang (also Tso Tsung-t’ang). However, the good General had no hand in coming up with this dish and would never have had eaten it — given that he died in 1884. His name was basically borrowed to give the dish some ‘character’!