Don't Worry! Be Messy? Got 'A Perfect Mess'?

I will get my finances, my office, my life, my papers (add your own...) organized must be part of the Top 5 in people's New Year's Resolutions.
Is it driven by a desire to reassert control over things.
Getting a clear picture of where you stand can be valuable. It will only give you a snapshot though. Where you want to go from there is up to you.
For some people, controlling things can become compulsive.
Many years ago, I knew someone who could not resist clipping loose carpet threads with scissors.
It was a public space so she drew stares.
That person got branded as 'anal retentive'.

Going against the grain, David H. Freedman and Eric Abrahamson wrote A Perfect Mess: The Hidden Benefits of Disorder (Little, Brown). Perfectmess They do not advocate a complete mess but rather that being a compulsive neat freak does not allow one to be creative and entrepreneurial as so much time and energy is spent on being organized.

To get a better sense of what the book is about, Read Chapter One which starts with the following quote: "If a cluttered desk is a sign of a cluttered mind, of what then, is an empty desk? - Albert Einstein"

I have not read the book yet. I am still waiting for Little, Brown to send me a copy.

David H. Freedman contributed Go Ahead, Make a Mess in INC Magazine (December 2006).

Related posts:

Hello my name is Bert and I am a recovering compulsive talker

Ian Urbina writes about Life's Little Annoyances

Previous Post

'No good chef would put on anything he could not eat' ...Bruce Poole and Menu Writing

Jan 20
In A Confident Chef, Nicholas Lander (FT) shares a conversation he had with British chef Bruce Poole of Chez Bruce on a chef's principles. A basic tenant should be 'Chefs must enjoy what they cook. No good chef would put on anything he could not eat'. This makes perfect sense but as Bruce Poole notes, chefs want to be loved by their audience and some of them tend to fall for fads. Amongst current fads,...
Next Post

No Wheat Today (or tomorrow)...Gluten Free Cooking Blogs

Jan 22
In my restaurant years I met a number of customers with celiac disease. I also recently started buying gluten free and whole grain (not whole wheat) pasta on a doctor's recommendation. As they say it is not how much you eat, it is how well. With my renewed interest in the gluten free food topic, I have to mention Food Blog Spotlight: Gluten Free by Elise of Simply Recipes. My favorite amongst her picks is...