getting on with it

Okay, after all that whinging, I walked into the kitchen, poured myself a nice glass of Bakery Hill Cabernet Sauvignon, came back to my desk and filled out that dumb form.  And once I finished, it wasn’t so dumb.  Actually, I’m glad the publicity department is on the ball and wants to help promote the book.  Much better than the alternative. 

It’s funny how the dread of something can run your life, but if you just say, “Okay, this is hanging over my head, now I could put it off for a few days or a couple of weeks or even months if I’m talented.“  But then, you see, for those days or weeks or months, that thing you had to do would own you.  It would taint everything.  And the longer you put the chore off, the bigger it becomes. 

It’s sort of like the dinner clean up.  The worst messes are always the ones that make me want to run from the room and go do something, anything but wash and put away those dishes.  BUT if you wait, the leftovers on the plates and silverware and pots and pans, hardens and congeals and becomes a powerful cement that is virtually impossible to wash.  It will take you 2 hours to scrub what would have taken 30 minutes. 

Much better, even though it’s difficult, to do yucky things right away.  Get them over with.  Off your back.  Much better. 

Okay, I have to go get the chocolate chip cookies out of the oven.  Bye.

Posted by Meg Tilly on Thursday, December 13, 2007 in Chewing the Fat