Latest / Good Morning From The Chicken Coop! / Season 4 - Episode 146 -Making a jam jammed up my head!

Transcript

Season 4 - Episode 146 -Making a jam jammed up my head! · Good Morning From The Chicken Coop!

• 0:01
  Hey everybody, welcome to the good morning from the Chicken
• 0:04
  Coop podcast. My name is Kim Johnson and I am
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  a mastermindset coach, creative strategist, and also happen to
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  be a farmer. This is my chicken coop and I
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  come out here every day to record a podcast to teach
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  distinctions, possibilities, new ways of thinking, and just bring
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  some joy into the world. So welcome to the coop and let's
• 0:23
  start your day off in a fantastic way.
• 0:27
  Hey everybody, good morning from the chicken coop.
• 0:30
  OK, so we are making jam today. Now Full disclosure, I have
• 0:36
  never made traditional pectin jams or jellies before.
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  I've always made them it. They say they're a jam, but it's
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  really tomato jam and it's not really a jam as much as it is a
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  preserve. And there's all these different
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  terms for it. So when you start the process,
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  you have to use pectin. There's different kinds of
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  pectin. OK, let me let me start off by
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  saying this. I am not the person that doesn't
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  like to follow the rules when it comes to a recipe because
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  traditionally I am not a cook like I am.
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  I'm an artist, I'm not a cook. So when I have these things that
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  say specifics, I have to follow them.
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  Now here I am, I've got a plum tree and this plum tree, I've
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  got a couple of plum trees, but this one particular one went
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  crazy going and and getting all of its plums.
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  I mean like it. We have so many plums and then
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  we thought they were going to look like they were all going to
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  ripen at different times, which would have been great.
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  However, that is not what happened.
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  They actually ripened all at once because we are in this
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  rainy phase. All of a sudden we're in this
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  like rainy phase after not having rain and being in a what
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  they would consider a severe drought.
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  We have rain. So now all these plums, not only
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  did they ripen quickly, but they actually ended up splitting.
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  Some of them got so filled with water so quickly, they ended up
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  splitting. So I had to make a decision
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  quickly about, all right, let's just take everything we can.
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  We'll let the ones that need to ripen on the counter ripen on
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  the counter. We've got another four days of
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  rain coming and I'll then whatever has split, whatever is
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  still OK to use, I'll turn it in to a jam.
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  Except I've not done this before.
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  And this is where the managing your state comes in because
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  there are so many different ways to do this liquid packed in,
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  dry, packed in, instant packed in, traditional, packed in.
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  It is all a choice. And each one of them has their
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  very specific instructions. And they say you must do this
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  specifically for your jams and jellies to set up.
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  And here's where my brain goes immediately.
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  OK, I cannot mess this up now. Everything else that I do, I get
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  rid of my certainty girl by saying, hey, you know what, if
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  it doesn't work out, it's fine. I can just do it again.
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  It's not a big deal. And I say, this is an
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  experiment. This is what we're trying.
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  But guess what? I only have so many plums that I
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  grew on this particular tree. And if I screw it up, they're
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  gone. They're wasted.
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  So that's what she says in my head.
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  Oh my gosh, if we do it wrong, they're going to be wasted.
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  And then you're going to have this and then this is going to
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  be a problem. And my brain goes and it runs
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  amuck. Now, if any of you can relate to
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  this, which I'm sure you can because our brains are very
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  interesting creatures and they have a tendency to do this crap.
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  Well, if you can relate to this, please know that there is a way
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  out of it. But it had, it's a very specific
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  path. So first of all, I had to, I'm
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  breaking down. I'm actually talking to you
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  while this process is going on. I came to let the girls out and
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  check the garden while I have this gigantic pot of water
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  boiling to be able to actually do the canning.
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  So in this moment, my mind is completely focused on First
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  things first, get the water boiling.
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  Go let the girls out, right? That's the that's where I have
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  to put my head because otherwise I'm going to continue to worry
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  about the fact that I don't have what I need in order yet.
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  Now I've got all the plums, I've pitted them, I've got them all
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  cleaned up. I've got because it's a, it's a
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  plum ginger jam. Now here's the crazy part of
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  this the plain jam. The plain plum jam was seemingly
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  had so much sugar in it that again, my certainty girl was
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  flipping out that I should do a freezer jam.
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  And then I was like, OK, that has less sugar in it.
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  However, I don't have instant packed in.
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  So you see how the loops all start going round and round,
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  round and round, round and round.
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  And before you know it, I'm like, OK, I'm going to use the
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  recipe that I've prepared. I'm going to make sure that I
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  have all of that taken care of. And I'm going to put that into
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  the opposite. I'm not going to do a freezer
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  jam with it. I'm going to do a regular jam.
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  I'm with it. Now some of you may be saying,
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  well, if it's your first time, why?
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  Why are you even changing the recipe at all?
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  Well, because the plain plum jam got to me in the sense that I
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  was like, okay, it had too much sugar.
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  So I started setting it up for the other one and then I changed
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  my mind mid path and I was like, no, you know what?
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  I I want to try the one that's the traditional one.
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  I've got the stuff. I might as well try it.
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  Let me see what happens. Let me go through this process.
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  And boy, oh boy. I'm going to tell you, I've
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  driven myself crazy with this. And the point is, my choices
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  have made me filled with the frustration and the anxiety and
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  my certainty girl is flipping out.
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  So you know what? We're just going to do it
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  anyway. We're going to try it.
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  We're going to see what happens. One step at a time, one step at
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  a time, one step at a time. And I'll keep you posted.
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  But right now, we're trying it and we're going to see what
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  happens. All right, my friends, I hope
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  you have a blessed day and I'll see you tomorrow.
• 6:00
  Bye.