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DANCING diplomas

DANCING diplomas

“Learn as if you were to live forever.” Gandhi.

I am studying my way through the umpteen courses I enrolled on over Lockdown.

The great news is that each one is beneficial and related to courses or training I’ve already completed.

I’m now the proud owner of Diplomas with distinction:

Personal Training

Diet and Nutritional Adviser*

Pilates

I’m looking forward to developing my NLP and Hypnotherapy, and Gut-Brain Connection which is a hot topic.

It’s all very useful for working as a coach and the beauty of learning then sharing is that you get to learn it twice.

* I like to spell this adviser but the certificate spells it with the ‘o’ as in advisor.

Feedback sandwich, s**t sandwich or s**t feedback?

Inferno Lynda’s tour around London

I’ve been *doing* feedback for decades. I didn’t always get it right in the early days. But I’m kind, considerate and constructive.

What I’ve learned:

1. If you have nothing nice to say, say nothing at all.

2. Read it back – how does it sound? Will it be perceived and received in the way you intended it? Read and delete. If it’s verbal feedback perhaps record it and listen back (please don’t send it!!) before you have the actual conversation!

2. Less is more. Don’t overwhelm the recipient with your verbal/ written tirade – however well-meaning you are. This is challenging if you work in an environment where your feedback is written as much for your recipient as for your accreditors, assessors or quality control!

3. Be constructive and positive. If you think there’s an issue with what they (the recipient of the feedback) have done, first acknowledge as many positives as possible. There is always a positive … unless you are a pessimist and/or an energy vampire. In which case you are in the wrong business.

4. There really should be no negatives – perhaps say “I can see what you’re doing with blah and one recommendation/suggestion might be to do blah…

5. Never compare!

I’m Lynda. I’m me. What I offer is what I know my students and clients like: a safe space to play like a child, a safe space to have fun, a safe space for the freedom to be and the freedom to grow. With a safe space comes freedom. With freedom comes curiosity. With curiosity comes the breakthrough(s) – epiphanies, eureka moments.

Comparison is the killer of joy, the crusher of confidence and stifler of creativity. I nurture creativity and I offer you the right to be you.

6. The recipient should never have a sense of “but” because it gives them a feeling that you’re going to say something awful and crushing. This means they won’t hear the positives. No buts. Trust me. If you have imposter syndrome you will only look for or hear negative feedback. 😳🥹😬 Let’s build ourselves up!

The story of the swan:

They came to class lost, lacking confident, feeling sad, low, depressed. I remember saying to them “Do what you can, you’ve already done the hard bit – that was getting to class. Anything else is a bonus. Little by little you will get stronger. I believe in you!” After just one class with me, I thought there’d been a bodysnatch and personality switch: a skip in their step, a glow in their aura and a beaming smile. The next time they grew even more, showing strength, resilience and a big kind heart. They realised that they were free to be themselves in my class – because I am me.

I know what I can offer, coach and nurture. Take it or leave it.

Neither I, nor you, can be for everybody but there are plenty of people we can be for.

I choose to work with the energies that vibrate highly with me. I choose me and I’m doing me and being me. My very best self.

Rising and shining in 2023.

Chicasso quoting the wonderful Lisa Nichols

Safe spaces

I used to have a desk in the university staff room at work. During Lockdown someone helped themselves to my two china mugs. People insisted they must be somewhere and that I’d find them. I never did.

At the end of last academic year we were asked to clear our desks for renovations to make the office bigger. To accommodate new staff. When we returned there were no personal desks. We hot-desk.

In the yoga studio I used to practice in a different spot every day and then I realised that I didn’t have to …and neither did anyone else.

A safe space is a place where I can go. I can be. I can belong. My space.

I even have a place in the yoga studio changing room. My spot.

Hiding in plain sight. Surviving in spaces where I don’t belong. Spaces where I am not welcome. School as a student. The BBC as a journalist. University as an academic.

My spots – the yoga mat, the changing room bench, and the university canteen are my safe spaces.

Finding a spot within the bigger unwelcome space is how I survive. It’s how we, the outsiders, thrive.

Lynda’s Chocolate Truffle Powerballs

Lynda’s chocolate truffle powerballs

I’ve been consuming raw cacao. Sometimes with turmeric and always as a chocolate treat.

This recipe is the result of a few experiments – a delicious mix of organic ingredients:

Apparently, this can last for 10 days … not mine 10 minutes, maybe!

Lynda Smith

Ingredients

45g raw organic cacao powder

60g raw organic cacao butter

50g Desiccated coconut

125g organic dried dates

125g chopped mixed nuts

50ml hot water

Method

  1. Soak the dates in the hot water for 15 minutes.
  2. Blend in a food processor. I use a high-powered blender which takes 10-15 seconds. There’s no need to over process. The dates just need to be mashed into a paste.
  3. Gently melt the cacao butter over some hot water. Do not directly heat the butter and do it gently. The butter will melt really quickly.
  4. Chop the nuts. There will be some finely chopped nuts amongst the small chunks but this is perfect for soaking up the cacao butter.
  5. Mix together the dates, cacao, nuts and cacao butter.
  6. Roll into bit-sized balls.
  7. Cover with desiccated coconut.
  8. Place on a tray and leave to cool in the fridge for 60 minutes.

Looking around online, apparently this can last for 10 days … not mine! Gone too quickly!

Commando Lynda’s Lockdown loaf

Cartoon chef with two thought bubbles - one with a bread recipe and the second with a loaf of bread

“Am making Lynda’s bread…”

That was one of my early messages today.

“Me too!” I replied.

I tried experimenting with bread recipes four times over Lockdown and the previous three had not been good.

Mind you, one of them was ok, though – it was more like a ciabatta. But what I wanted was a plain, simple loaf of bread and here it is:

Ingredients

500g white bread flour

30g fresh yeast (7g quick rise dried yeast)

10 floz tepid water (36°C)

10g (1 dessert spoon) brown sugar

40g butter (melted/softened)

 7½g (1½ teaspoons) of salt

Notes:

2 minutes in the food processor is about 10-12 minutes by hand

You want a nice elastic mixture – don’t over-knead it

If you’re using dried yeast – follow the instructions on the packet.

Method

  1. Dissolve the sugar in 10 fl oz of hot water and leave to cool to about 36°C
  2. Leave the fresh yeast to reach room temperature
  3. Mix the yeast into the tepid sugar solution
  4. Melt/soften the butter
  5. Mix the flour and the salt in a food processor (using the dough tool)
  6. Add the melted/softened butter to the flour and mix (in the food processor)
  7. Turn the food process on low (no.1) and pour the yeast and sugar liquid into the flour, butter and salt mixture.
  8. It will form a nice ball.
  9. Process/mix for 2 minutes maximum
  10. Grease your surface, put the dough ball onto the surface.
  11. Place a large bowl over the top of the dough and allow it to proof for an hour or until the dough doubles in size
  12. Do not put in the oven as the yeast will proof too quickly
  13. Knock out the air and put it back into the food processor for 1 minute maximum
  14. Roll out and put into a greased loaf tin (there’s enough for two small loaves)
  15. Leave to proof again for about an hour or until the dough has doubled in size
  16. Preheat the oven at 200°C (fan assisted)
  17. Place a roasting tin with water at the bottom of the oven
  18. Carefully sprinkle the dough with flour and score thinly with a sharp knife – be careful not to deflate it (I’ve not managed to score without deflating so I don’t bother!)
  19. Place the dough (in the loaf tins) into the oven and cook for 30 minutes
  20. Take out and leave to cool

Another note: this is delicious as toast the next day – if you can get it to last that long!

 

A MESSAGE FROM MY DAD

“Ask your dad for a sign!”

This is not the post I was intending to share.

Today, I had a bee in my bonnet about a post I wrote in 2023, about safe spaces.

Later, I felt called to message a recently bereaved friend.

“Allow the tears,” I said, “they are healing.”

“Ask your dad for a sign!” I added.

I ended our chat and wondered, fleetingly, what sign my dad had sent me.

I found my 2023 post and the original drawing. I copied and pasted it so I could update my artwork to 2025.

As I went to give it a name, I noticed that it had automatically created a name: DAD.

I was intrigued … had the 2023 version also been called DAD?

No, it was called DADS … A sign from both Dads!


💫💫💫💫💫💫

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