Time to pop the champagne

[duncan drennan]

I really appreciated a blog post by Scott Adams of Dilbert fame,

I still haven’t popped the champagne. I just raise the bar for what would be the right moment, and tell myself how tasty it will be if I ever accomplish something special in my work. Apparently the thing inside me that makes me work so hard is the same thing that keeps me unsatisfied. It’s a package deal. The best you can hope for is a family that understands.

Read the full blog post on The Dilbert blog

It is always to hear a story of someone who worked (works) consistently towards the success he now enjoys. Often the glitz and glamour of book sales means that that simple message is missed.