(This
blog was originally posted on December 22, 2014)
 |
| Photo by Sara Fogan |
I
imagine that a lot of people have kept busy baking—or preparing to bake—treats
for the holidays in the past week or so. I sure have!
As
I have gotten older, opening gifts has become less of an event for me than
selecting, wrapping and giving
presents. Especially baking holiday goodies: cookies, cakes, side dishes for
the main meal… Whatever can be prepared with love and specific attention, I am
totally there to do it. For me, this is the part of holiday cheer that really
makes me smile and, well, puts me in the holiday spirit.
Perhaps
my enjoyment comes from the known of
these activities and behaviors. Of course, certain family favorites are on the
menu every year: Gingerbread men and sugar cookies cut out into various
Christmas and Chanukah shapes are a given. (Nothing says Christmas like
Gingerbread men, right?) Then come the chocolate-chip cookies, peanut-butter
cookies and assorted other flavors per my craving. After watching my mom baking
goodies and fussing with holiday decorations/preparations during my childhood,
I came to associate the delicious smells emanating from the kitchen with the
love and attention she put into it. Over the years, sifting flour, measuring
sugar, cracking eggs, pouring the chocolate-chips into the batter, cutting out
the shapes of gingerbread men all became ingrained in my mind as a subconscious
known.
Every so often a
new goodie would be added to the repertoire: lemon bars and “peppermint bark”
are recent family favorites. But I remember how almost resistant I was to adding those new treats to my baking repertoire.
Not because I thought it would be too much work, but because they were new (unknown)
and not yet part of the family tradition. Yummy as I knew those new treats
would be, I was a little reluctant to try a new recipe. What if the recipe was
too complicated? What if the finished product didn’t look like the cookie in
the picture? Yes, it was fear of the unknown; ultimately, thankfully—with a lot
of practice making them—all of these recipes have worked out very well.
Now, rather than
strictly follow a recipe I can rely on my subconscious
mental scripts for holiday baking. Since I have been following this same
behavior for so many years, I know I can trust my instinct (muscle memory) to
adding just the right amount of a specific ingredient to the mix. Even more
important, after “experimenting” with different versions that have come out of
the oven over the years, I know what I can substitute (or not) and the recipe
will still make a delectable treat.
Sara R. Fogan, C.Ht. is a certified hypnotherapist based in
Southern California. She graduated with honors from the Hypnosis Motivation Institute in
2005. For more information about Calminsense Hypnotherapy®
and to set up an appointment, please
visit http://www.calminsensehypnotherapy.com/.
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