003: Another Frog
& the weekly tasting party
#goals #dicipline #color
“Eat a live frog first thing in the morning and nothing worse will happen to you the rest of the day.” - Mark Twain
Some people say ‘eat frog1 today, so they can eat caviar tomorrow. I say, the frog is tha caviar - Gary Vee
So, “eat that frog,” is another way of saying that if you have two important tasks before you, start with the biggest, hardest, and most important task first.
Discipline yourself to begin immediately and then to persist until the task is complete before you go on to something else. - Brian Tracy2
It takes years and years and years to learn what not to think, to turn thought into reflex. - Tim Grover (Michel Jordan’s personal fitness coach)
My frog used to be anything and everything that would allow me to become an independent creative professional (Artist) — That was the biggest most important thing. I was turning 40 and was starting to understand ‘a decade’ as a time scale.
One day I want to become ‘X’ you say.
I realised It would take a decade to ‘become’ anything — If you worked at it every day.
If you ate that frog.
Urgent things of the day seem important but rarely are from the view of a decade.
3 years in and I’m in the beginnings of my new career as an Artist. I need a different frog.
Closing the gap:
If you’re not eating your frog first thing in the morning, you’re probably not going to eat it by the end of the day. And you definitely will be no closer to your goals a decade later. Develop an appetite for Frog.
If the Frog is starting to taste good, it might be time to eat a different kind of frog. Be constantly alert to what’s important to you in your current season.
🎟 Weekly Tasting Party 🍷
Every week I’ll take you behind the scenes and show you the gaps between my Tastes and my Abilities. It’s not for everyone, and it’s not free. The price is $20 for a month of tastings (every Monday) or $200 a year. But I’m reducing that to the minimum substack will allow me to charge until I reach 200 paid subscribers. (As low as $2.50 per tasting)
In today’s tasting we take a look at my colour palette and the ways I’m looking to improve that, I point out the flaws in some recent pieces. And I show some examples of people who do it better.
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