Let’s talk about negativity. It appears in all walks of life, rearing its ugly head when you least expect it, taking you unawares and knocking you off kilter. This is something I experienced very recently and for once I was able to approach it in a different way.
Up until now, negative comments regarding my work really hit deep. I would spend days agonising, questioning and re-evaluating, catastrophising until I just wanted to dig a deep hole and disappear. What did I achieve, absolutely nothing? It wasn’t constructive or motivating.
So, this time, I turned it on its head. Instead of consoling myself, I consoled THEM. Obviously to be so vociferous in their disparagement of a stranger, they must have deep issues with themselves that they needed to project on to someone else. That someone happened to be me.
So next time you are criticised without a constructive outcome, feel pity for those troubled souls. You do you, because you know what, you do it best.
Triple Limoncello made to a recipe by Mark Diacono using Lemon, Lemongrass and Lemon Verbena but feel free to use regular Limoncello instead.
25ml Triple Limoncello
Champagne or Prosecco to top up
Lemon Verbena & Lemon Zest to garnish
1. Add the limoncello to the base of a champagne flute and add a small splash of champagne to temper.
2. Top up with the remaining champagne, garnish with lemon zest and lemon verbena and serve cold.