What to do about "scarcity mindset"
and announcing: first OFFICE HOURS!
The Realistic Way to Deal with “Scarcity Mindset”
In the ~personal development space~, we often hear about the dichotomy between “scarcity” and “abundance” mindsets.
Scarcity is staying fearful & small. Abundance means becoming confident & expansive.
But if this characterization were correct and it were as easy as flipping a switch mentally, who wouldn’t choose “abundance”?
Of course, the reality of moving past scarcity is much more complicated than those other guys would have you think.
I’ve got some advice on how to tackle the discrepancy between the abundance we’d like to feel and the scarcity many of us do in fact feel. Check it out: The Realistic Way to Deal with “Scarcity Mindset"
Click reply and tell me everything: Have you had any success moving past scarcity? How’d you do it?
Office Hours on Thursday:
Been meaning to try this for a while! I’ll be hanging out on Zoom on Thursday December 19th from 9:30am to 11:30am.
Here’s my public Google Calendar - you can use this to keep track of Office Hours this time and moving forward.
Feel free to drop in for any legitimate purpose:
Ask me a question (about me or about you)
Figure out if I’m good to talk to before you sign up for New Years coaching
Just to say hello - really.
Please do not feel free to drop in for:
MLM pitches
Sexting
That other creepy thing you were thinking of doing
Again, the Zoom is here, the Google Calendar is here, and I hope to see your smiling, scowling, or thoughtful face on Thursday or another time.
Learning to Appreciate Cheap Sushi is an Exercise of the Soul
I had to toss my other to-share links out the window when I saw this from Jonathan Malesic this morning: Letter of Recommendation: Cheap Sushi
You don’t have to do it via cheap sushi, but your life will become infinitely better if you can learn to love what’s there.
In a sense, connoisseurship is the enemy of enlightenment: It is craving for something that is not here, and as the Buddha taught, to crave is to suffer. When I made sushi, customers would sometimes ask me, “What’s good tonight?” These men (and they were all men) misunderstood where they were and what I did. The restaurant was in a ramshackle strip mall, a few doors down from a laundromat. I didn’t sample the fish before dinner service or skulk around a market at dawn. As far as I was concerned, all our fish was sourced from the same place: the freezer. I would tell the customers it was all good. I wish I’d told them the truth: That it was all the best, the best in town, the best in the world.
Everything is particular, particularity is everything.
Beyond the Resolutions: Work with me in the New Year
Feeling stuck or blah? Not sure what you did this year or what you ought to do next year?
My doors are open for Beyond the Resolutions, a 4-session New Years coaching program, and all the info is right here.
Until next time,
Pamela