December 5, 2024 • 22 mins
Have you ever wondered how a simple sunny day could serve as a canvas for both art and rejuvenation? We appreciate nature's beauty one sunny morning which evokes sense of calm and inspiration. Jacquie chats about how balancing mental and physical hurdles in cold immersion can transform into a meditative practice, and also discusses a visit from a friendly magpie and coffee art. Tune in to discover how these simple yet profound experiences can bring tranquility and creativity into your everyday life.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Jacquie (00:01):
Welcome to the Day-to-Day Podcast, Calm
Conversations with a Friend,spoken by Jacquie Joy, and you
are listening to Episode 3.
You decide to check yourmessages.
(00:23):
One new voicemail it's from oneof your friends.
You decide it's time to sitdown, make yourself comfortable
(00:46):
and have a listen.
Hey, how was your time away?
I know you were going there forsunshine so I hope the weather
was good.
It's amazing.
Here at the moment I'm chattingto you from a lovely backyard.
(01:07):
It's beautiful and sunny, andI've just got out of the ice
bath.
I feel like I'm sitting in apainting.
So I'm on a small stool,sitting on a towel, as I'm still
wet.
So I'm on a small stool,sitting on a towel, as I'm still
(01:29):
wet.
My feet are enjoying being onthe warm grass because they are
still a little cold.
The sky around me at the momentis an incredibly calming and
clear shade of blue.
There are no clouds in the skytoday.
(01:53):
So I was trying to think well,what shade of blue is this?
And if I was going to be apainter and use a roller and,
well, paint the sky, what typeof blue would I choose to be on
my palette?
So I actually looked up how ofblue shades to choose from.
(02:35):
So I had a little look and Ithink I've decided cornflower
blue would be my colour ofchoice for the sky.
Now the green of the grasswould be a little harder to
choose as far as choosing ashade of green, because
apparently there are 300 shadesof green available on my palette
(02:59):
.
Now this grass has a beautifultexture.
It is a thicker style of grassand is more hearty.
It was developed locally.
This style of grass, which iscalled Sir Walter grass because
we don't have a lot of rain here, it has to be able to survive
(03:23):
weeks without rain and also tobe able to cope with a lot of
direct sunlight.
I've decided emerald greenwould be the best colour choice
if I was going to paint grassright at this moment.
Of course, depending on howhealthy or dry the grass is,
(03:49):
that colour choice would change,but at the moment the grass
really does look like carpet andis extremely healthy.
So emerald green is my choicetoday.
I'm not a very good painter, butI think I could pull off the
(04:13):
blue sky and the green grass.
Just add a little bit oftexture to the grass and it
wouldn't look too bad.
I know you're a lady of manytalents.
I'm wondering if you paint aswell.
Anyway, let me know I know wehaven't discussed painting
(04:33):
before, and probably for goodreason, because it's something I
admire rather than can actuallydo so the backyard is at a
perfect temperature for recoveryfrom my cold bath.
I won't call it an ice bathtoday because I was only at 17
(04:58):
degrees, but it does take awhile for my body to get used to
cold bathing again.
The hardest part is gettinginto the bath.
I usually put my foot in therefor a little while.
(05:18):
It is cold initially, but thenafter about 60 seconds I realize
that my foot actually isn'tthat cold inside the bath, so I
realize the temperature is justright for me.
And then I just have to turn onsome form of distraction
(05:46):
whether it's music or a TV showand then dunk myself in so that
I'm long sitting in the bath,and when I do that, the water
goes up to my chest.
And when I do that, the watergoes up to my chest, I'm
(06:10):
currently still keeping my armsout of the water, but I will get
to the point again when I'mable to bring my hands and arms
in for short periods of time andreally, once you actually put
yourself into the water.
It's not that bad.
It is more of a mentalchallenge sometimes than a
(06:33):
physical one.
I find it a lot easier coldbathing than trying to have a
cold shower, and the good thingwith the ice bathing is that you
can set your temperature andreduce it as you get more and
(06:54):
more adapted to the cold again.
Apparently, the therapeuticrange or temperature range for
the ice bath is between 10 and14 degrees, so apparently that's
the sweet spot I do have to aimfor, which will be 14 degrees,
(07:21):
I think.
So we'll see how long thattakes.
It might take me a month maybeto get there, or sooner.
So far, so good.
So now I'm feeling a littlecold, but the sense, the sense
of heat, is actually thedominant force that I feel now.
(07:46):
So I'm feeling relaxed and mybody's feeling energized, so I'm
really happy to be doing thisagain.
I'm looking around the yard andI see the Traeger smoker.
It's still covered up with anumbrella and the power cable has
(08:14):
been gaff taped together toprotect it, as we did have a bit
of rain overnight.
We we had a lovely pulled porkagain yesterday and shared it
(08:34):
with three of the neighbours.
Tilly, of course, had one, andtwo of our other neighbours were
also in on the pulled porkyesterday.
o o a Dust Spice on thepulled porks and everyone loved
it.
It's from America and I'll justsee if I can find the
(09:03):
ingredients.
Now.
I can't see the ingredients onthe container, but I can see
that it is made by the JackalopeTrading Company and they
describe this magic dust as allof the flavour, with no heat.
(09:25):
So that's my perfect type ofdry rub for a pulled pork.
On their website it does say ithas the following ingredients
in it, so it's probablysomething that you could also
(09:45):
just mix at home could also justmix at home Brown sugar, white
sugar, garlic powder, groundblack pepper and ground ginger
powder, onion powder, which I dolove, but of course it's better
(10:08):
to have that in small amountsor in a mix like this, just to
keep the breath under control.
They also use rosemary, whichwe have a lot of in our garden,
and also paprika or paprika, andalso paprika or paprika.
(10:32):
The pronunciation of paprikahere is paprika, but I did say
paprika because I think that'show they spell it or, sorry,
pronounce it in the US, soyou'll have to let me know.
The other ingredient that we'reusing on the pulled pork is
(10:55):
apple juice, and that reallyhelps keep the moisture in the
pork and gives it a reallylovely light sweetness.
Apparently, if you don't have asmoker, this is something that
you can easily cook in the slowcooker, or crock pot as they
(11:19):
call it here.
Apparently because pulled porkhas its roots in the southern
United States, as you would bewell aware of.
A wonderful side dish for pulledpork is something called
cornbread, which I'm sure you'veeaten there before, but I have
(11:45):
never eaten cornbread until lastnight.
I dropped the pulled pork offto Tilly and she had prepared
some delicious cornbread for us.
Apparently, she had found therecipe on Tin Eats online.
(12:06):
She was describing the processof making it.
She was using buttermilk andalso creamed corn in the recipe.
One of the other mainingredients, if not the main
ingredient, is cornmeal, whichI've never seen in the shops
(12:31):
before, but apparently here itis sold as something called
polenta, which I am familiarwith and I've mixed it before
for a side dish and, of course,had that in restaurants, but I
had no idea that was cornmeal.
Apparently, this bread is bestserved warm, with butter and
(12:58):
also sometimes with maple syrup.
It is supposed to have crunchyedges and you can actually
reheat it in a sandwich press inorder to create the crunchy
edges as well as the heatelement.
So it was delicious.
(13:23):
I asked Tilly how her ping pongtable was going and apparently
it is now horizontal again.
A few nails and super glue hashelped rehabilitate the hinge.
So so far, so good.
(13:45):
I'm certainly feeling a lotwarmer now as I've been in the
sun for about 15 minutes.
I will wander on and have acoffee soon, my morning coffee.
One of my other friends has beentelling me about her day and
how she's modified it so thatbetween two jobs in the morning
(14:11):
now she goes to her local cafe.
She's finding that she finisheslater in the day but she's
feeling so much more relaxed andit's something she's going to
continue with.
She said she's enjoyingchilling and reflecting and
(14:32):
injecting some enjoyment intoher day again.
She just sent me a photo of avery well-crafted flat white
coffee.
I'm sure it tastes deliciousbut it looks like a piece of art
and obviously the barista hastaken a lot of pride and care in
(14:55):
the presentation.
It's not the typical flat whitepresentation where they have
the foam and they swirl a designinto it, but this coffee is
presented like a half cappuccinowith the chocolate, a lot of
(15:21):
chocolate sprinkles on half ofthe foam and then the other half
is plain white foam, so itlooks a bit different.
She's also having Eggs Benedict,which I know you love as well,
and it just looks delicious.
(15:44):
Perfect amount of sauce.
The eggs look beautifullycooked on a lovely bed of
spinach.
I can't see any bacon or ham orsalmon, so it might be more of
(16:05):
a vegetarian style Eggs Benedict.
Be more of a vegetarian styleEggs Benedict.
Saying that, I do realise it isnot a typical vegetarian type
of meal because not allvegetarians do eat eggs.
It's always nice hearing whatmy friends are up to.
(16:29):
It's still very quiet here.
I'm just watching a magpie walkaround the yard.
He is one of our local magpiesand I'm very familiar with him.
He makes very good eye contactwith me.
He makes very good eye contactwith me.
(16:54):
Apparently magpies are verysmart and they can recognize
people's faces, so he knows I'mfriendly and he's just pecking
around the grass in the backyardand also under the mango tree
there's a lot of twigs.
It's currently breeding seasonfor them, so I expect he'd have
(17:18):
a nest nearby and be trying tofind some worms and grubs to
feed his babies.
I think you also have magpiesin the US, but I think they look
a bit smaller than ours here.
(17:39):
The magpies here are beautifulsingers as well as the
kookaburras.
In the morning they oftenprovide a very relaxing way to
wake up.
Well, the kookaburras cansometimes be a little less
(18:00):
relaxing and a bit moreboisterous, because when three
or four of them decide to alllaugh together, they seem to get
very loud, as if they aretrying to out-laugh each other.
That always makes me laugh andit can be a very loud, but great
(18:27):
way to start the day.
Later on today I'll be havinganother music practice and we've
decided to do a set with twoacoustic guitars.
I was originally going to beplaying my electric, but the two
(18:51):
acoustic guitars do sound a lotbetter together and makes for a
fuller sound, and the guitarparts that I'll be playing will
have a lot more of the bassnotes being played in them, and
I'm feeling a lot more confidentnow in playing the acoustic.
(19:13):
As my fingers are feeling a lotstronger again, I do find my
lovely electric a lot easier toplay.
However, my electric guitar isset up beautifully for this gig.
However, I have no time now toset up my acoustic guitar.
(19:39):
It has the same strings on itas when I bought it, which must
be, I mean, five to ten yearsago.
It's a Taylor GS Mini.
It still sounds beautifulbecause the strings are so old.
(20:02):
They're not going out of tune,so that's a bonus.
I think after this gig I willlook at changing the strings
finally, especially as it willsound a lot better in the
recordings I'm going to be doingwith it over the next couple of
(20:22):
weeks.
One thing I do need to getserviced is my bass guitar,
because I've started to use thatagain in music recordings.
But the switches or pots dialson the guitar I'm not sure it's
(20:44):
the correct terminology there,sure of the correct terminology
there?
The volume and treble tone.
They make a lot of noise andare cutting in and out.
When I record with them I canget them to a certain point
where the sound is comingthrough, but I think it does
(21:05):
need a service.
Okay, it's time I think I getback to work and get on with my
day too, looking forward tohearing how your break was and
hearing your voice again.
I hope you've been keeping well.
(21:26):
I'm looking forward to hearingall of your news.
Have a great evening and chatsoon.
Bye for now, thank you.
Welcome to the Day-to-Day Podcast, Calm
Conversations with a Friend,spoken by Jacquie Joy, and you
are listening to Episode 3.
You decide to check yourmessages.
(00:23):
One new voicemail it's from oneof your friends.
You decide it's time to sitdown, make yourself comfortable
(00:46):
and have a listen.
Hey, how was your time away?
I know you were going there forsunshine so I hope the weather
was good.
It's amazing.
Here at the moment I'm chattingto you from a lovely backyard.
(01:07):
It's beautiful and sunny, andI've just got out of the ice
bath.
I feel like I'm sitting in apainting.
So I'm on a small stool,sitting on a towel, as I'm still
wet.
So I'm on a small stool,sitting on a towel, as I'm still
(01:29):
wet.
My feet are enjoying being onthe warm grass because they are
still a little cold.
The sky around me at the momentis an incredibly calming and
clear shade of blue.
There are no clouds in the skytoday.
(01:53):
So I was trying to think well,what shade of blue is this?
And if I was going to be apainter and use a roller and,
well, paint the sky, what typeof blue would I choose to be on
my palette?
So I actually looked up how ofblue shades to choose from.
(02:35):
So I had a little look and Ithink I've decided cornflower
blue would be my colour ofchoice for the sky.
Now the green of the grasswould be a little harder to
choose as far as choosing ashade of green, because
apparently there are 300 shadesof green available on my palette
(02:59):
.
Now this grass has a beautifultexture.
It is a thicker style of grassand is more hearty.
It was developed locally.
This style of grass, which iscalled Sir Walter grass because
we don't have a lot of rain here, it has to be able to survive
(03:23):
weeks without rain and also tobe able to cope with a lot of
direct sunlight.
I've decided emerald greenwould be the best colour choice
if I was going to paint grassright at this moment.
Of course, depending on howhealthy or dry the grass is,
(03:49):
that colour choice would change,but at the moment the grass
really does look like carpet andis extremely healthy.
So emerald green is my choicetoday.
I'm not a very good painter, butI think I could pull off the
(04:13):
blue sky and the green grass.
Just add a little bit oftexture to the grass and it
wouldn't look too bad.
I know you're a lady of manytalents.
I'm wondering if you paint aswell.
Anyway, let me know I know wehaven't discussed painting
(04:33):
before, and probably for goodreason, because it's something I
admire rather than can actuallydo so the backyard is at a
perfect temperature for recoveryfrom my cold bath.
I won't call it an ice bathtoday because I was only at 17
(04:58):
degrees, but it does take awhile for my body to get used to
cold bathing again.
The hardest part is gettinginto the bath.
I usually put my foot in therefor a little while.
(05:18):
It is cold initially, but thenafter about 60 seconds I realize
that my foot actually isn'tthat cold inside the bath, so I
realize the temperature is justright for me.
And then I just have to turn onsome form of distraction
(05:46):
whether it's music or a TV showand then dunk myself in so that
I'm long sitting in the bath,and when I do that, the water
goes up to my chest.
And when I do that, the watergoes up to my chest, I'm
(06:10):
currently still keeping my armsout of the water, but I will get
to the point again when I'mable to bring my hands and arms
in for short periods of time andreally, once you actually put
yourself into the water.
It's not that bad.
It is more of a mentalchallenge sometimes than a
(06:33):
physical one.
I find it a lot easier coldbathing than trying to have a
cold shower, and the good thingwith the ice bathing is that you
can set your temperature andreduce it as you get more and
(06:54):
more adapted to the cold again.
Apparently, the therapeuticrange or temperature range for
the ice bath is between 10 and14 degrees, so apparently that's
the sweet spot I do have to aimfor, which will be 14 degrees,
(07:21):
I think.
So we'll see how long thattakes.
It might take me a month maybeto get there, or sooner.
So far, so good.
So now I'm feeling a littlecold, but the sense, the sense
of heat, is actually thedominant force that I feel now.
(07:46):
So I'm feeling relaxed and mybody's feeling energized, so I'm
really happy to be doing thisagain.
I'm looking around the yard andI see the Traeger smoker.
It's still covered up with anumbrella and the power cable has
(08:14):
been gaff taped together toprotect it, as we did have a bit
of rain overnight.
We we had a lovely pulled porkagain yesterday and shared it
(08:34):
with three of the neighbours.
Tilly, of course, had one, andtwo of our other neighbours were
also in on the pulled porkyesterday.
o o a Dust Spice on thepulled porks and everyone loved
it.
It's from America and I'll justsee if I can find the
(09:03):
ingredients.
Now.
I can't see the ingredients onthe container, but I can see
that it is made by the JackalopeTrading Company and they
describe this magic dust as allof the flavour, with no heat.
(09:25):
So that's my perfect type ofdry rub for a pulled pork.
On their website it does say ithas the following ingredients
in it, so it's probablysomething that you could also
(09:45):
just mix at home could also justmix at home Brown sugar, white
sugar, garlic powder, groundblack pepper and ground ginger
powder, onion powder, which I dolove, but of course it's better
(10:08):
to have that in small amountsor in a mix like this, just to
keep the breath under control.
They also use rosemary, whichwe have a lot of in our garden,
and also paprika or paprika, andalso paprika or paprika.
(10:32):
The pronunciation of paprikahere is paprika, but I did say
paprika because I think that'show they spell it or, sorry,
pronounce it in the US, soyou'll have to let me know.
The other ingredient that we'reusing on the pulled pork is
(10:55):
apple juice, and that reallyhelps keep the moisture in the
pork and gives it a reallylovely light sweetness.
Apparently, if you don't have asmoker, this is something that
you can easily cook in the slowcooker, or crock pot as they
(11:19):
call it here.
Apparently because pulled porkhas its roots in the southern
United States, as you would bewell aware of.
A wonderful side dish for pulledpork is something called
cornbread, which I'm sure you'veeaten there before, but I have
(11:45):
never eaten cornbread until lastnight.
I dropped the pulled pork offto Tilly and she had prepared
some delicious cornbread for us.
Apparently, she had found therecipe on Tin Eats online.
(12:06):
She was describing the processof making it.
She was using buttermilk andalso creamed corn in the recipe.
One of the other mainingredients, if not the main
ingredient, is cornmeal, whichI've never seen in the shops
(12:31):
before, but apparently here itis sold as something called
polenta, which I am familiarwith and I've mixed it before
for a side dish and, of course,had that in restaurants, but I
had no idea that was cornmeal.
Apparently, this bread is bestserved warm, with butter and
(12:58):
also sometimes with maple syrup.
It is supposed to have crunchyedges and you can actually
reheat it in a sandwich press inorder to create the crunchy
edges as well as the heatelement.
So it was delicious.
(13:23):
I asked Tilly how her ping pongtable was going and apparently
it is now horizontal again.
A few nails and super glue hashelped rehabilitate the hinge.
So so far, so good.
(13:45):
I'm certainly feeling a lotwarmer now as I've been in the
sun for about 15 minutes.
I will wander on and have acoffee soon, my morning coffee.
One of my other friends has beentelling me about her day and
how she's modified it so thatbetween two jobs in the morning
(14:11):
now she goes to her local cafe.
She's finding that she finisheslater in the day but she's
feeling so much more relaxed andit's something she's going to
continue with.
She said she's enjoyingchilling and reflecting and
(14:32):
injecting some enjoyment intoher day again.
She just sent me a photo of avery well-crafted flat white
coffee.
I'm sure it tastes deliciousbut it looks like a piece of art
and obviously the barista hastaken a lot of pride and care in
(14:55):
the presentation.
It's not the typical flat whitepresentation where they have
the foam and they swirl a designinto it, but this coffee is
presented like a half cappuccinowith the chocolate, a lot of
(15:21):
chocolate sprinkles on half ofthe foam and then the other half
is plain white foam, so itlooks a bit different.
She's also having Eggs Benedict,which I know you love as well,
and it just looks delicious.
(15:44):
Perfect amount of sauce.
The eggs look beautifullycooked on a lovely bed of
spinach.
I can't see any bacon or ham orsalmon, so it might be more of
(16:05):
a vegetarian style Eggs Benedict.
Be more of a vegetarian styleEggs Benedict.
Saying that, I do realise it isnot a typical vegetarian type
of meal because not allvegetarians do eat eggs.
It's always nice hearing whatmy friends are up to.
(16:29):
It's still very quiet here.
I'm just watching a magpie walkaround the yard.
He is one of our local magpiesand I'm very familiar with him.
He makes very good eye contactwith me.
He makes very good eye contactwith me.
(16:54):
Apparently magpies are verysmart and they can recognize
people's faces, so he knows I'mfriendly and he's just pecking
around the grass in the backyardand also under the mango tree
there's a lot of twigs.
It's currently breeding seasonfor them, so I expect he'd have
(17:18):
a nest nearby and be trying tofind some worms and grubs to
feed his babies.
I think you also have magpiesin the US, but I think they look
a bit smaller than ours here.
(17:39):
The magpies here are beautifulsingers as well as the
kookaburras.
In the morning they oftenprovide a very relaxing way to
wake up.
Well, the kookaburras cansometimes be a little less
(18:00):
relaxing and a bit moreboisterous, because when three
or four of them decide to alllaugh together, they seem to get
very loud, as if they aretrying to out-laugh each other.
That always makes me laugh andit can be a very loud, but great
(18:27):
way to start the day.
Later on today I'll be havinganother music practice and we've
decided to do a set with twoacoustic guitars.
I was originally going to beplaying my electric, but the two
(18:51):
acoustic guitars do sound a lotbetter together and makes for a
fuller sound, and the guitarparts that I'll be playing will
have a lot more of the bassnotes being played in them, and
I'm feeling a lot more confidentnow in playing the acoustic.
(19:13):
As my fingers are feeling a lotstronger again, I do find my
lovely electric a lot easier toplay.
However, my electric guitar isset up beautifully for this gig.
However, I have no time now toset up my acoustic guitar.
(19:39):
It has the same strings on itas when I bought it, which must
be, I mean, five to ten yearsago.
It's a Taylor GS Mini.
It still sounds beautifulbecause the strings are so old.
(20:02):
They're not going out of tune,so that's a bonus.
I think after this gig I willlook at changing the strings
finally, especially as it willsound a lot better in the
recordings I'm going to be doingwith it over the next couple of
(20:22):
weeks.
One thing I do need to getserviced is my bass guitar,
because I've started to use thatagain in music recordings.
But the switches or pots dialson the guitar I'm not sure it's
(20:44):
the correct terminology there,sure of the correct terminology
there?
The volume and treble tone.
They make a lot of noise andare cutting in and out.
When I record with them I canget them to a certain point
where the sound is comingthrough, but I think it does
(21:05):
need a service.
Okay, it's time I think I getback to work and get on with my
day too, looking forward tohearing how your break was and
hearing your voice again.
I hope you've been keeping well.
(21:26):
I'm looking forward to hearingall of your news.
Have a great evening and chatsoon.
Bye for now, thank you.
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