So, while it’s a great problem, they are still tough choices – Deciding the best way to go about quieting these inner voices.
I was making apple cinnamon muffins for a training clinic I was hosting the other day when I was reminded of an incident that occurred many years ago. The funny thing was that I just finally figured out the lesson I learned that day and how it relates to my horses. My mother was famous in our small Michigan hometown for her apple pie baking skills. She had entered the annual contest and everyone knew she would have no competition taking first prize. When she took second place, I was in disbelief. How did that happen? When I questioned her about it, she admitted that someone had given her some apples and so instead of using the normal McIntosh apples, she used the gifted ones. “Whatttt??? You changed the main ingredient for an event as important as this? Why would you do that?” Her wise and sensible answer infuriated me. “Because it was what I had to work with at the time”. I get it now and she was so right. It really didn’t matter in the big scheme of things if she only took second prize. Everyone knew how good her pies were anyway. It was still one of the best pies most people will ever eat and she was proud of it, as she should have been. How many of us insist on using the tried and true instead of taking a chance? How many of us demand perfection from a horse that might not be the best one for the job but tries hard to please because it is important to us? How many of us won’t settle for anything less than the ultimate breeding and training methods because we are so afraid of not getting that prized blue ribbon when we have a willing partner readily available. Perfection is not the journey, nor is it even the goal. Bringing out the best of what you have to work with is where the real prize is found. Being thankful and grateful for the gifts presented to us and seeing the potential in everything instead of dwelling on what is lacking is how magic is created.
Anybody can follow a recipe to the letter and get similar results, but it takes a master chef to create something wonderful out of ordinary ingredients.
I love and miss my mom – she died February 1st, 1996. Still teaching me lessons.