Gemini 16° (June 6)
Today is never a good day. Neither is eight days from now nor Father’s Day. As much as I love June, I have so many negative associations with it. My sister shares a birthday with Trump; how perfect is that?
Stella comes back today which is good. We have a very busy week after all. I think we may have to move a client, however, which is something, really, we never do. I am so looking forward to these next weeks of painting and so forth; although the blue in the bathroom, I think, might look bad.
I have a nervous feeling of having done something wrong. Do you know that feeling. It’s old. As is any kind of cult of worry. I really have gotten past it. I hope. Although the same demons do come back to bite me in the ass.
There is a note written in my planner on this day about some kind of “trick” for the new book. How crazy and wonderful it will be now to be focusing solo on new thoughts and new material and to be able to represent (the cosmic) here. The stuff that happens in the course of putting those thoughts together is really the Blague (joke) part. At least that is the hope.
It is hard to be motivated when you feel quote-unquote behind. But I have to say, starting some time around the 17th or 18th of this month, I will be seamlessly matching this forum with the what-not I need in the course of the day’s work at hand. Multi-purpose. To which I will add my social media. But I have to spoon that stuff in.
I really do feel that I will have a large following eventually on here; but to do that I actually have to tell people I write this. Yeah, see that could be a problem…
A friend asked a question to which I want to answer.
Hi! I’ve given your question some thought and I think the answer is in making tiny adjustments that work with the unfolding or rather, are part of it. First of all, enjoy the magic, make no major changes, keep things basically just the way they are; allow yourself to enjoy the way things are this year; much of the relaxation you feel is in comparison to last year with the boat and such; so this year just enjoy the fact that business is growing, and will be booming, just as you find yourself with more calm and time which, being summer, we talked about your using to get to the beach, surf, and otherwise provide yourself a 360° existence even whilst in your busy season with a burgeoning business. I think being available to the steady success of Baie while not stressing out in the least would be the greatest accomplishment and constitute “success” at the juncture. You might find that this is a rhythm you want to establish for all time.
There really is nothing cooler than a successful business that doesn’t have to do promotion. And I would basically shy away from doing anything traditional—no press releases, no nothing of the sort. The right people already know that Baie is a rare gem of quality culinary experience in Provincetown. All you have to do is to continue to express yourself and your creativity and to unfold the beauty of your vision and share it. Which is exactly what you’re doing. Should you have some beautiful business cards made? Of course, but only when you feel like it. Meanwhile you can get a stamp and some blank cards, whatever. It doesn’t matter. Just keep enjoying and creating the experience. They will continue to find you. Believe us on this one.
Now, just as you might get some nice cards, you will keep up your Instagram, which is already beautiful; and you’ll find your own way and language with the messenging and the photography. I think if you’re looking to “promote”, say, the daytime experience at Baie, you might focus on that bit of the experience, otherwise just letting your followers know what’s cooking, what’s being thought of the kitchen, maybe a little philosophy or why you love cooking certain things or elements of decor or wines or desserts or what have you. You could hone that personal voice coming from Baie into Social Media.
But that’s all I would do this summer if that. I think post-season you can be more reflective. I think doing some cool, boutique events in the Fall might be interesting and “newsworthy” for local press and so forth. But, ultimately, what should happen post-season, is cultivating your chef profile and, if there is promotion to be done, to let media, newspapers and I think television, especially, know that you are who you are and you have the resume you have and you have this exceptional restaurant in an exceptional place and that it is a destination for international tastemakers, designers, food critics, etc. And in the meantime the mainstream press will be coming there and writing you up without your lifting a pinky these next three months.
To view the original Sabian Symbol themed 2015 Blague corresponding to this day: Flashback! The degree of the Sabian Symbol may be higher than the one listed here as the symbols culminate in the next degree. There are 360 degrees spread over 365 days.
Typos happen—I don’t have time or an intern to edit.*
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