Fleshing out the meat
The meat’s not done until it’s out the door. The fun part, or at least the part that really gets me going is when you’re fleshing out the meat, just getting any potentially useful part out. After that though, comes the important work; slicing and dicing until only the very best parts remain.
Sometimes we become so attached that we stall when we need to be adding the final touches. This is the really important part because only after this can we send it out the door. Attachment is something I warned about just yesterday. You have to love something to truly make it its very best, but you also have to love it enough to send it on its way when it’s done. Put the final touches on it, and send it out the door. Then, and only then, should you start with a new slice of meat.
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