Wisdom Without a Price Tag A RESPECTED ENTREPRENEUR’S GUIDE TO SUCCESS
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One of my first trials pitted me against the president of the state bar, a highly respected attorney. It is easy to count yourself out in a situation like that, but a mentor told me, “You’re going to be fine because you’re going to work way harder, you’re going to prepare more and pay more attention to the details.” He was mostly right. The outcome worked out well for my client. That experience taught me the value of preparation. THE POWER OF PRESENCE There is real calm in accepting the fact that in any trial you take, you could lose. In my work, peace of mind comes from being very clear, succinct, and purposeful in how you communicate, and then trusting the process. In any stressful situation, I have learned to just catch my breath and focus on what’s happening in the here and now. Being truly present in the moment is an incredibly powerful position. You do everything you can for the client — and surrender the outcome. Then, you can accept whatever happens — and know you did your best.
One of our goals in working with our clients is to help them build a better life.
Books can be a helpful source of fresh insights for reaching that goal. One 2022 book I found useful is a collection of tweets, quotes, and essays from Naval Ravikant, a respected serial entrepreneur, investor, and co-founder of Epinions and Vast.com.
Ravikant’s story is compelling. He was born poor and miserable. He lost his first fortune in the stock market and was cheated out of his next set of winnings by a business partner. For him, the third time was the charm. Based on Ravikant’s tweets, podcasts, and essays over the past decade, the book holds that building wealth and creating long-term happiness are the result of sticking to certain principles in life. Happiness is a choice, and it can be learned, he writes. Making money is not a thing you do — it’s a skill you learn. He recommends finding work that feels like play, and that you know how to do better than others. Then, partner with people who are in it for the long term. Too often, Ravikant says, people look at a successful person and think, “He (or she) really got lucky.” That reflects a belief in what Ravikant calls “blind luck” or “dumb luck” — the kind that helps people win the lottery.
Lemon Garlic Butter Chicken -Kevin McManus
Inspired by DietDoctor.com
Ingredients •
4 chicken thighs, bone-in, skin-on
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Salt and pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter 2 cloves garlic, minced
1/4 cup low-sodium chicken broth
2 tbsp heavy cream 1 lemon, zest and juice
He sees three more meaningful kinds of good fortune. “Hustle luck” is created through running hard and working hard, proving that “fortune favors the bold.” Another is the kind of luck you create by being so well-informed that you are able to seize opportunities others miss, proving that “chance favors the prepared mind.” The most interesting type of luck to me is “unique luck” — the kind based on particular attributes you have that attract specific opportunities. People with unique luck notice an unmet need in the market and use their distinctive skills to meet it. This can be true of anyone who does one special thing in the community very well, such as social media influencers who become their own brand. In the process, they, too, appear “lucky.” If you’re looking for a fresh perspective, consider downloading this quick and easy read. It’s available to download free at Navalmanack.com. I hope you find valuable insights here as well.
2 tbsp chopped parsley, for garnish
Directions 1. Preheat oven to 400 F and season chicken with salt and pepper. 2. Heat olive oil in an oven-proof skillet over medium heat. Sear chicken skin-side down until crispy, about 5 minutes. Flip and cook 2 more minutes; remove from skillet and set aside. 3. Melt butter in skillet, then sauté garlic until fragrant. Add broth, cream, lemon juice, and zest. Simmer for 3 minutes. 4. Return chicken to skillet, spoon sauce over, and bake in oven for 15–20 minutes or until cooked through (165 F internal temperature). Garnish with parsley before serving.
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