Buy Now
Sometimes, you don’t even know you are writing a book until you have done so. A writer who writes primarily for online publishing, who is used to publishing in essay form, does not always see the individual items emerging into a meaningful whole. Then, one day, you look up and realize that you have something. That this thing belongs with another thing. That, perhaps, all of these things want to be together and live on as a collected body of work. This is a core of a book.
It is with great pride (and a certain sense of relief) that I release my very first book. It’s titled Keeping It Straight – You, Me, & Everything Else. It’s available today in both paperback and eBook form. I would be humbled and honored if you would consider buying a copy.
Keeping It Straight is a collection of short essays that explore topics such as mindfulness, compassion, truth, and living a purposeful and productive life. There’s plenty of practical advice to take away as well. For instance, how to deal with email overload and sensible task management.
Here is what some others have already had to say about it:
“Patrick’s writing is like warm butter on dry toast. Each page is full of musings and personal discoveries from Patrick’s life that will make you think about how you’re spending your time and energy, and, more importantly, it will make you think about what priorities are most important in your own life.” – Shawn Blanc
“Fans of David Allen’s ‘Getting Things Done’ will instantly embrace Patrick Rhone’s work. Patrick offers the “Why” to GTD’s “How.” – Randy Murray
“Patrick is a wonderful writer and many of the thoughts he conveys in this book compel you to put the book down right where you are in order to make some real changes in your life.” – Ben Brooks
Keeping It Straight is a delightful mixture of advice, reflection and exploration that reads like a poem. Patrick’s honest, genuine approach to a variety of topics from happiness to efficiency make this book a joy to read. Highly recommended. – Brett Kelly
Most of this book has been written over the past few years, originally published online in various forms, for various projects and in many locations. While most of these ideas are out there, somewhere amongst my uncollected works on the internet, and available for free, everything in this book is different from the original. These are now collected, professionally edited, and presented in the way these ideas seem destined to live on – together. Also, I believe you will find that many take on a new life in this form.
Finally, I’d like to thank all who have helped make this possible especially Randy (and Penny) at First Today Press, Aaron at Wet Frog Studios, and Pat Dryburgh for designing the book website.
Buy it today:
There is this really great story I once heard about Alice Waters of Chez Panisse fame (which is fantastic and one should make a point of eating there if the opportunity ever arrises). I’m not sure if it’s true and have searched the internet to try to see if I can find it again to no avail. That said, it is one of those legendary stories that sounds like it could be true, simply because it rings so close to the personality of the protagonist. It goes something like this…
Alice Waters sources the food served each night at Chez Panisse through a network of local farmers and growers. What is served on the plate each evening is usually selected and delivered earlier that day. Often times, Chef Waters does this personally.
One day, she visited a fruit grower to find perfectly tree ripened pears. She knew immediately that she must have these to serve her guests that night. The grower happily picked, packed and delivered them to her kitchen.
As the day progressed, and she began to prepare that evening’s menu, her mind kept coming back to the puzzle of how to serve those pears. She swore to herself that she had never seen a more perfect pear and wanted to conjure a recipe that would bring out their best.
Now, let me take a slight detour to tell you a bit about her restaurant. It is legendary. It’s generally regarded as one of the top restaurants in the world. Founded in 1971, the entire local and organic food movement in America can trace large sections of it’s roots back to Alice Waters and Chez Panisse. Because the menu changes daily based on local ingredients, there is only one prix fixe menu and you pay whatever it costs. It will cost a lot and you will not regret a single bite nor penny spent for it will be one of the best and most memorable meals of your life.
And so it was, the evening’s guests arrived for their reservations that night, fully prepared to spend several days salary on the dining experience to come. And come it did as always. Course after course of some of the most fresh and deftly crafted plates they would ever eat, delivered by an expert staff that explained the motivations and stories Chef Waters wished to tell of each one.
Then, finally, after the main course plates and silver were cleared, fresh silver delivered, drinks topped off… Desert! The wait staff appears from the kitchen, domed plates held aloft as they quickly fanned to each table in what one might read as choreographed chaos. As the plates arrive, the wait staff take pains to explain to each guest the unusual nature of what was to come. You see, Chef Waters found this pear tree in the orchard of one of her favorite local growers. The tree had a bounty of the most perfectly ripened pears she had ever come across. She knew she had to serve them that night, for to save them for tomorrow would be too late. They had to be served, but how? How could she honor this pear with a dish that allowed it to shine on the palate, befitting it’s true nature, neigh, to sing? With this, the dome was removed and upon that plate rested…
A single pear.
You see, even Alice had to eventually admit that there was no way even one of the greatest chefs in the world could improve upon that pear. There was no dish or accompaniment she could use to feature or enhance such perfection. Sometimes, the greatest artistry even a master can perform, and the greatest gift one can give, is to leave something alone.