(After I finally came to the conclusion in my life that I could actually learn new things, and do new things) I’ve always been of the opinion that I could learn something anywhere, any time.

I love to go to conventions and conferences, because I can learn so many things.  And even if I go to a session that isn’t something I’m particularly interested in, I always learn from it.

Since I’m not in real estate anymore, I miss those conventions, and the varied things I learned there.  But again, I am of a mind to learn everywhere, and I just naturally feel out things I can learn.

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I don’t usually make pies. 

One, I haven’t attempted making the crust for so many years, and

Two, I never perfected crust-making even back years ago. 

Three.  I don’t eat grain products (being sensitive to gluten), and I eat very little sugar.

Not too long ago, I decided, out of the blue, I wanted to make a banana cream pie.  A client had given me her (wonderful) recipe years ago, and I had never tried it.  I searched, and actually found her hand-written recipe.

Long Years ago, when I’d attempt to make a crust, I’d try to meticulously follow Betty Crocker’s recipe.  I couldn’t understand what she meant when she said “fold under and crimp”. 

I’d try every which way, including folding under the pie plate edge.  I think sometimes the crust tasted ok, but it always looked terrible.

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I decided to go with the relaxing day I was having, and just play it by ear—not try to do exactly as the recipe said, but to do as I felt. 

I also decided to use the flour I wanted to use.  I use Sunrise Flour Mill flour because it’s grown the old-fashioned way without herbicides and pesticides, and it’s also milled differently than the modern flour.  Some people who are sensitive to gluten can eat it without any reactions.

I also decided I’d add a little Tartar Buckwheat that, according to Dr. Mark Hyman, is a totally healthy flour.  It makes the results slightly heavier, but is actually very nutritious.

I just relaxed and “went with it” the way I wanted to make it.

I decided not to use a lot of flour as I rolled out the dough.  I was always worried it would “stick” so I put a good coating of flour on the board to roll it out.  This time I only sprinkled a tiny amount of flour.

Well, the flour I used was fine.  The addition of the Tartar Buckwheat was fine.  And less flour on the board was fine. 

Another thing, I was always stressed about rolling it out because I just knew it was going to stick to everything, including the rolling pin—which it usually did.

But I was on a mission to get this done, and I wasn’t going to take the time to worry about it.  So I began rolling the crust as if I knew exactly how to do it.  I made quick motions in each direction, and it actually felt comfortable.  I thought… this is the way Mavis used to do it! I remember!

(Mavis Hubbard was one of my most favorite people in all the world.  She had a great influence on my life.  And she used to make pies all the time!)

Feeling pretty confident by this time, I was able to work quickly to fold it correctly and get it into the pie plate—totally without incident, and no sticking to anything!

Now, for the “fluting” around the edge!  My most unfavorite part.  OK.  Don’t try to over-think it.  Just do how you feel is comfortable and best—yourself. 

And, what do you know.  It worked.  I didn’t worry about the brain block I had developed, not understanding the directions.  I just did how I felt it should be.  And I made a decent pie crust!  Perfect?  No.  Not the best-designed, either.  But better than any I had done.

I went ahead and finished the pie crust, and the filling, and the pie was absolutely delicious.  I actually ate two pieces, and remembered the friend who gave me the recipe.

I truly rarely eat sweets; I don’t crave them like I used to.  And I don’t eat food made with grains for the most part.  We have pancakes about once a month, and occasionally I’ll make a loaf of sourdough bread (which is much better than regular bread), using heritage grain.

When I do this, I totally enjoy the food.  Then I’m back to my regular eating.  When you break the addiction to those grains and sugar (unless you’re celiac), I can usually tolerate it once in a while with little to no ill effects.  Everyone’s different though.  Your body has to be your guide.

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I wanted to tell you the things I learned, making this pie crust.  I think my mind just shifted.  I wanted to enjoy making this recipe.

Some of the things I “learned”, I’ve known for a long time.  But they made themselves real to me during this pie making.

1.     If you’re not relaxed, you won’t be able to do as good of a job as if you’re in a more peaceful state.  Whatever you’re doing.  Your mind can think better when you’re relaxed, for one thing; but also you’re free to feel, and I think that’s the most important.

2.     Sometimes things work better when you use your own judgment.  Not that you should ignore instructions (well, sometimes that’s ok).

a.      but let your own mind feel how best to do some things, rather than stressing over not understanding…

b.     or stressing over feeling you’re not doing it right.

3.     Go easy.  “Extra flour” or “extra-anything” isn’t necessarily better.  Just relax and realize sometimes less is more.  Don’t over-do things, thinking more of a good thing will be better.

4.     When we’re worried that we might be “doing it wrong”, we won’t be able to get it right.  Just relax, and keep moving.  Don’t slow down with worry.  Just keep going, like you are confident you’re good.  You’ll see.  It will help you to actually be more confident.

5.     Oh.  I also learned I could make a decent pie!

I certainly don’t know more than Betty Crocker did.  The thing that made the difference is a shift in my thinking.

I wanted to make the pie.  And enjoy it.

In order to make the pie, and have it come out right, I needed to just do it. 

I had to not worry about it being perfect. 

Just make the pie.

And that’s exactly what I did. 

It wasn’t something I “decided” to do (shift my mind).  But somehow I shifted my thinking, and it changed everything.

I felt so good after I made the pie.  Because I had conquered that feeling of “I’m not good at that”. 

And also, I felt Mavis would have been proud of me.

I also felt I had learned a lot about myself, and about how strong a negative mindset can be.  Especially when we’re not aware of it.

I’m certain it was only a thinking issue, because afterward, Betty Crocker’s instructions made sense!

I don’t think there’s a “cure-all” for over-thinking things.  But I think getting rid of the perfectionist frame of mind goes a long way toward curing that ailment.

How to do that?

Well, in my case, it was kind-of by accident.  But lately in these past few months, I have been working on my perfectionist attitude.  I’ve forced myself to be content with believing that a B+ on my work would be ok, and letting it go at that.

To others looking on, they probably think we’re doing better than B+.  Some of us have issues with under-rating ourselves.  I think that’s what makes us want to be perfect.

Let’s work at getting rid of that thinking, and relax, and just get those projects done.  B+ and all!

Again, from a health coach who advocates breaking your addiction to gluten and sugar, I’d like to add:

1.     I do recommend breaking the addictions to these things by getting totally off of them.

2.     Once your body is clean and free of them, I can enjoy something in that category very occasionally, and not feel guilty about it, then immediately get back to my regular cleaner eating.

3.     This isn’t about “cheating”.  It’s about allowing yourself to enjoy that pleasure, knowing this is not your way of eating, and knowing you’ll enjoy your “real” food after this.

4.     If you allow yourself to feel guilty doing this, you won’t be able to enjoy it, and it will be a stress for your mind and your body.

5.     Let your body be your guide.  If your body reacts to it, you’ll be learning something about your body.

Enjoy ALL of your life; enjoy the way you eat; enjoy the way you think.  Enjoy getting outside every time you can.

And Celebrate every time you can.

Thank you for reading.

If I can help you with your over-thinking, or your stress, or anything related, I’d love it if you’d reach out to me.

To your Health and Well-Being… B+ and all!

Sharon