The 10,000 hour: devotion required be a key leader
Published 18/05/2014 | 02:30
Recently I read a great book by Malcolm Gladwell called ‘Outliers: The Story of Success’. One of his key arguments is that to become good at something, to be a leader in your field, you must devote at least 10,000 hours to that profession.
By taking this as a minimum amount of time spent honing your craft, you are showing you are committed, you have experience and you have knowledge of that field.
It is also relevant when you are charging people for your time: your fees should reflect your experience.
You can’t expect to come out of college and charge the same as someone who has 10 years’ experience.
Such a simple principle, but one with a long reach.
With the Flora womens' mini-marathon coming up, now is the perfect time to get someone you know who is running the race a present to keep them motivated.
Why not buy something they can wear on the day, such as a pair of 1,000-mile running socks – comfortable, hard-wearing and cool?
Ireland has some of the best waves in the world when it comes to surfing, so why not take a weekend away and learn how to ride them?
Join big wave surfer Richie Fitzgerald in his surf shop and school in Bundoran for a weekend away with a difference. Expect expert tuition, healthy breakfasts and lots of craic. See surfworld.ie
Quinoa and broccoli salad with avocado pesto
Quinoa is an amazing source of protein and broccoli is one of the most nutritious vegetables going.
You will need
1 cup quinoa, cooked
2 medium heads broccoli
8 cloves garlic, peeled
¼ cup olive oil, divided
1 ripe avocado
2 tbsp pine nuts
Fresh lemon juice to taste
Preheat the oven to 200°C. Mix the broccoli and garlic cloves with 1 tbsp of the olive oil. Roast for 15 mins.
Set ½ cup of the roasted broccoli pieces aside for the salad. Now put the remaining roasted broccoli, roasted garlic, avocado, pine nuts and remaining 3 tbsp of olive oil into a blender, and blend until a smooth puree is formed. You can add lemon juice if you wish. Lastly, mix the pesto and the reserved broccoli florets into the cooked quinoa.