Because of technology, we don’t use telepathy. We don’t use telepathy, but use, you know, the mobile phones. Why?
– Marina Abramovic
I was going to make a peach jam, but the colours of the apricots in the fruit shop that day enticed me more. I added strawberries to my jam making again, thus apricot and strawberry jam it was.
But first, a true story. Do you believe in telepathy? I haven’t reached a scientific conclusion as to whether I do or not. I do think that because we only use a small percentage of our brain capacity – or so it is believed – if we did know how to use more of our unknown powers, we should probably be able to communicate through telepathy.
Whatever the case, here is my story of my uncontrolled peachy telepathic moment.
Years ago, when I was working in a pharmacy, I was having a chat with a colleague. It was the end of the day, so we were tidying the pharmacy and cleaning the desk tops with a eucalyptus smelling antiseptic liquid. We were talking about nothing in particular, the work that day and what we were going to be up to that weekend. We definitely were not talking about anything to do with peaches.
At that moment, I thought of a peach. I visualised a big, ripe, beautifully peachy coloured peach. It took up the full dimension of the invisible frame in which this peach was pictured. Why was I thinking of a peach? Why was I visualising a peach? I silently dwelled on these thoughts.
Suddenly my colleague said: Peach. As soon as he said it, he looked confused and said to me: why did I say Peach?
Hang on! Probably looking just as confused, I told him that for equally mysterious reasons, I was thinking and visualising a peach. So we felt further confused, was this some kind of telepathic moment? Why did we both think of a peach at the same time? Was there some type of external force controlling this?
We freaked out at the thought for about 30 seconds, then changed subject to something more mundane.
Apricot and Strawberry Jam Recipe
Mr. H. to suggested if I could stop adding strawberries to all my jams, as I have been doing recently. They sort of end up with a similar strawberry based colour and flavour. The thing is, even though I have made other non-strawberry jams, my favourite being this grapefruit and banana jam, and I even made a green jam, I have a weakness for red coloured berry based jams.
2 cups sugar
3 tablespoons chia seeds
1/4 cup water
Wash all the of the fruit thoroughly. Remove the seeds from the apricots. Cut all the fruit into small pieces. Put them into a large pot along with the juice of half a lemon. Bring to boil and let it boil for about 10 minutes, stirring all the time. Bring down to low heat, cooking for a further 30 minutes, stirring occasionally. Add the sugar. Cook and stir for 5 minutes. Add the chia seeds along with 1/4 cup water. Cook and stir for 5 minutes.
Note: the use of the chia seeds is optional. I added them because I had some around. They help develop a gel texture quicker. Just don’t add the water and continue cooking for about 20 minutes or until it reaches the desired consistency.