I was reading a Japanese business magazine article today and its title is 'Eight principles of those who earn 100 million Yen (about £800,000)'. I'm not going to list them up as it's not everyone's desire to earn £800,000 (it's certainly not mine) and these 'principles' are a bit hard-core. There are, however, some interesting activities we could try whether you are ambitious or not.
The first one is to have a sense of purpose and awareness of time. Instead of taking up any random courses and lessons, for example, calculate your remaining time, plan out your life, and choose some useful courses that fit into your plan. Then you follow them through instead of taking a haphazard approach. Continuation is the key, it says.
The next thing is to invest in yourself. It says that instead of economising your spending sometimes it's important to spend on something which might bring you long-term but larger returns. So, you choose some lessons or courses that you believe is fun and rewarding and you just do it even if it costs more than your usual activities. If there's some costly lectures or parties and if you feel that you might be able to build some interesting and productive connections you definitely ought to pay and go.
Then, the article says, you ought not only to expect input from other people but to produce some output, i.e. to tell and explain what you've learnt to other people. Communicating something you learnt to somebody else, either by teaching, telling, writing, or e-mailing, makes your learning clearer and helps you to look at what you've learnt from a different perspective.
But...do you know what? I've worked not with someone who earns £800,000 but with a few multi-millionnaires in my life. Do they do or have they done these things religiously? No, I don't think so. I tell you what qualities I've seen in the multi-millionnaires I've known. They are invariably and incredibly good with numbers and they are, without exceptions, thoughtful and kind-hearted people. They generally deal with you correctly with occasional dirty tricks.
I'm pretty much content with what I've got, but you can try to earn up to £800,000 with some hard work, patience, and self-discipline, I guess. If you want to go further, you just have to work on your numerical skills, emotional intelligence, and a bit of trickery.
Temple food for you today.
Ingredients (for 1 person):
1 medium seabass
1 lemongrass, cut into 5cm and bashed
2 spring onions, cut into 5cm
2cm ginger, chopped into threads
150ml chicken or vegetable stock
1 tablespoon soy sauce
2 tablespoon fish sauce
half a lime juice
a handful of fresh coriander
You will need a steamer for this. Failing that, you could use a largish pot which can accommodate the plate the fish is sitting on.
Deal with the fish first. You can get your fishmonger to do this, if you prefer, as scaling is a messy job. Basically you scale the fish, take the head off, slit the belly, take out the guts, cut the tail fin, and wash. Then you make a few slashes across the belly on both sides.
Next is the stock. Mix the chicken stock, soy sauce, fish sauce, ginger shreds, lemon grass, and lime juice and cook for a minute. Put the fish on a plate and pour over the stock and scatter over the spring onion.
Now you lower the plate onto a steamer and steam the fish for 15 minutes. I don't have a steamer, so I boil water of about 3cm deep in the pot, put a heatproof bowl or ramekin upside down and sit the plate with the fish on top of the bowl (the base of the plate shouldn't touch the water), cover the lid of the pot with a cloth on the inside and put it on top (otherwise the water droplets would fall on to the fish), and steam for 15 minutes.
Sprinkle some coriander leaves and enjoy.
I'm pretty much content with what I've got, but you can try to earn up to £800,000 with some hard work, patience, and self-discipline, I guess. If you want to go further, you just have to work on your numerical skills, emotional intelligence, and a bit of trickery.
Temple food for you today.
Ingredients (for 1 person):
1 medium seabass
1 lemongrass, cut into 5cm and bashed
2 spring onions, cut into 5cm
2cm ginger, chopped into threads
150ml chicken or vegetable stock
1 tablespoon soy sauce
2 tablespoon fish sauce
half a lime juice
a handful of fresh coriander
You will need a steamer for this. Failing that, you could use a largish pot which can accommodate the plate the fish is sitting on.
Deal with the fish first. You can get your fishmonger to do this, if you prefer, as scaling is a messy job. Basically you scale the fish, take the head off, slit the belly, take out the guts, cut the tail fin, and wash. Then you make a few slashes across the belly on both sides.
Next is the stock. Mix the chicken stock, soy sauce, fish sauce, ginger shreds, lemon grass, and lime juice and cook for a minute. Put the fish on a plate and pour over the stock and scatter over the spring onion.
Now you lower the plate onto a steamer and steam the fish for 15 minutes. I don't have a steamer, so I boil water of about 3cm deep in the pot, put a heatproof bowl or ramekin upside down and sit the plate with the fish on top of the bowl (the base of the plate shouldn't touch the water), cover the lid of the pot with a cloth on the inside and put it on top (otherwise the water droplets would fall on to the fish), and steam for 15 minutes.
Sprinkle some coriander leaves and enjoy.