PBs and Cake?
It’s been another busy few weeks on the Foundation Level PBs training front with courses in Dunstable, Watford, Stevenage and at the University of Northampton – and some of it on a Saturday. Each group has been lively and unique and I’ve learned an awful lot from the many participants. Thank you to Kirsten for the ‘blow on a troll’ story and also to Vicki for reminding me of the importance of cake. The latter has got me thinking about if the PBs process was a cake what would that cake be like? A number of criteria would, in my opinion, need to be met.
Firstly, it would have to be large enough to ice with the 2 themes: ‘We all have the right to feel safe all the time’ and ‘We can talk with someone about anything even if it is awful or small’.
Prior to baking, a One Step Removed conversation to consider what would happen if someone scoffed the lot could take place.
I might also like to Review who was on the ‘cake baking’ Network and encourage Persistence from all those involved to whisk the mixture until it appeared light and fluffy.
Potential ‘tasters’ may need to be encouraged to Protectively Interrupt by perhaps going for a lie down while the baking takes place in order to let it thoroughly cook and rise to it’s full potential.
We might also need to Risk on Purpose in terms of deciding when it’s cooled enough to take a safe bite without burning lips and avoid the accompanying indigestion* from consuming while still warm (*at least that’s what my mother always told me).
And I would most definitely employ the Language of Safety with clarity and shared meaning for those waiting to sample it that yes, this really is a cake and not a biscuit. And, in terms of ownership and quality language, yes, I really did make it rather than purchase it and I encouraged and massaged the ingredients together rather than ‘whipping or beating’!
