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OVERCOME RESISTANCE AND GET OUT OF YOUR OWN WAY ‘Do the Work’
Few modern authors have a resume as colorful or textured as Steven Pressfield. A graduate of Duke University, the best-selling author served in the Marine Corps, drove tractor trailers, taught school children, and worked as an oil field roustabout — all before penning his first published work. Having struggled as a writer for 17 years before seeing his first paycheck, it’s no surprise that Pressfield has plenty of wisdom to share when it comes to making long-term dreams a reality. Pressfield first addressed the challenges aspiring artists, entrepreneurs, and athletes face in “The War of Art.” This guidebook lays out Pressfield’s core philosophy that a creator is their own greatest enemy. It’s in this work that he first coined his idea of “resistance,” Pressfield’s word for the self-defeatist attitude that causes so many great ideas to be left on the drawing board. “Do the Work” is a follow up to it, prescribing Pressfield’s antidote to resistance — you guessed it: doing the work. Compared to its predecessor, “Do the Work” is a quick read. Though it’s less than 100 pages, what this guide lacks in length it makes up for in specificity and approachability. The book is laser-focused on helping anyone who is undertaking creative endeavors to identify their own resistances and overcome them. Combined with Pressfield’s no- nonsense delivery, every page is filled with the distilled, biting wisdom of a man wholly dedicated to his craft. Pressfield manages to strike a tone that is stern, humorous, cynical, and at times even whimsical without missing a beat. You can feel the author smirking at you through the page when he tells you, “Stay stupid. Follow your
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INGREDIENTS
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6 egg yolks
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24 packaged ladyfingers
3 tablespoons sugar 1 pound mascarpone cheese
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1/2 cup bittersweet chocolate shavings, for garnish
unconventional, crazy heart.” He dares you to pick your pen back up and return to your drawing board. “Do the Work” crackles with the tempered passion and biting wit of a learned master. If you’re looking to reignite your creative spark, “Do the Work” needs to be a permanent fixture on your nightstand.
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1 1/2 cups strong espresso, cooled
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2 teaspoons dark rum
DIRECTIONS 1. In a large mixing bowl, use a whisk to beat together egg yolks and sugar until thick and pale, about 5 minutes. 2. Add mascarpone cheese and beat until smooth. 3. Fold in 1 tablespoon of espresso. 4. In a small, shallow dish, combine remaining espresso with rum. Dip each ladyfinger into mixture for 5 seconds. Place soaked ladyfingers at the bottom of a walled baking dish. 5. Spread half of the mascarpone mixture on top of the first layer of ladyfingers. Top with another layer of ladyfingers and another layer of mascarpone. 6. Cover and refrigerate 2–8 hours. 7. Remove from fridge, sprinkle with chocolate shavings, and serve.
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