It’s hard to believe that April is almost over. Easter crept up on me and before I knew it I turned 40. No my birthday wasn’t on Easter this year but it might as well been. The following weekend I celebrated my birthday with a long over due visit from my cousin. She’s two weeks older than I am and knows me probably better than anyone else. We sat down and did the math and figured that we hadn’t seen each other in over 10 years. The invention of Facebook and email has done little to satisfy that face to face contact so we made the best of the four days we had.
Deep discussions, crazy laughter, reflections on aging, motherhood, hot flashes, wine and some margaritas and it was like we were teenagers again (sans the margaritas and wine – we were very very good teenagers back in the day). We were too busy and wrapped up in the present to preserve time with pictures together, so I guess this means another visit will need to happen soon (before 10 more years go by).
Her visit was a stark reminder of how fast time moves and how much of it we fritter away on things that don’t matter. We’re in the middle of a giant move and life change here and I had struggled with throwing away a collection of recipes that I thought I might want/need. Just about every desert, beverage, main course, side and even a few oddball recipes were spilling out of file folders. My cousin (always the older and wiser) asked me what attachment I had to the recipes.
Nothing. They came from a dear family friend who had passed away. Given to me because I was thought of as the person who would get the most use out of them. But in the years that I’ve had them in my posession I’ve done nothing with them. The fact that I’ve kept them has more to do with who they came from than their usefulness. The recipes amounted to clutter in my life and stood in my way of moving on to the next thing. With a lighter heart, I made the decision to rid myself of the collection.
This got me reflecting on business. Much of my freelance work comes from word of mouth. I have done little marketing in the last four years so what freelance work I do get comes from people who recommend me. And because I am grateful that people think of me, I take on the work; rarely bothering to consider how much time, energy, or space the project will take up in my already full calendar. I cut the client a deep discount give them more time than I probably should because again, I’m grateful that I was thought of.
This kind of freelancing however is like the collection of recipes that I’ve been holding on to needlessly. [Read more…]