If you live in the UK then you will be familiar with the ever changing weather conditions. The often unpredictable rain shower, the sudden rise in temperatures in the middle of February, and the never knowing when summer is actually going to arrive. In fact, the weather is such a huge part of British life that it often dominates many a conversation between friends and strangers. If there’s one commonality we can all share, it’s a discussion about the weather!
And yet, when we hit April, and embrace those showers, we also grow optimistic that in another month or so the summer months will bring us longer days and sunny climes. There is something very special when the days get longer and the summer emerges through the wintery curtain of grey. Not least the feeling of lightness within us. Where good days and natural glow ups become our norm.
BUT like a movie where the main character is dreaming and then like a scratched record they’re jolted viciously back to reality, our British summer has a way of sobering us up. The dream of those halcyon days, picnics by the river, long walks in the park and sunbathing on UK beaches is usually crushed by a sudden shower, wild winds and grey skies that often lead to endless days of rain.
So how does this compare to a midlife woman?
Well, if you’re a midlife’ing woman – either in peri-menopause, full blown menopause or post-menopause, then your mood, your body temperature, your weight, your mind, your energy and anything else you feel I may have missed out, will change on a minute by minute, hour by hour, day by day basis.
In the morning, if you’re lucky to have had a good night’s sleep, and you wake up feeling great – cue the sunshine.
Later, someone says something, you’re now pissed off – cue the rain.
By the evening you’ve basically reached the zero fucks stage of tolerance – cue the thunderstorm.
Since midlife’ing females will often experience a rollercoaster of emotions, state of mind, physical changes, I’m making one suggestion:
It’s time to adopt the “I don’t give a shit” and “I give zero fucks”” way of living.
Knowing that our state of being can change frequently like the British weather, means you have my permission, and I grant you this permission with all the zest and force of the worst weather conditions, to do whatever the fuck you want!
I invite you to accept this permission, to grab it by the short and curlies and run wild with it!
I invite you to no longer give a single fuck about what others say, what your boss thinks they need from you, what your grown arse adult kids demand from you, what your partner wants, and anyone else that has expectations of you that no longer fit your new midlife experience.
I’m inviting you to be like the British weather – who literally gives zero fucks about any of us and does whatever the hell it pleases whenever the hell it pleases….
And if this seems hard – remember this…
You have spent the best part of your life giving to others, often putting yourself second (third, fourth, fifth…) so you could service the needs of those you love and care for. You have held down a job, been a carer, a good mother or aunty or sister or daughter or employee. Often at the detriment to your own needs and desires.
I’m not saying be mean, or unkind, but now is the time to put yourself first! This is being unequivocally, shamelessly, zero fuckingly SELF-ish!
And with a deep breath, a renewed sense of self, let us explore this season’s recipe and cooking for the soul…
I’ve always found cooking and eating great food, a huge part of this process of being me. The chance to spend time with myself, to create something joyful, vibrant and delicious just for me. That’s what cooking has always meant to me, it’s never just been about the food, it’s the process, the experience that is the ultimate healer of the soul.
I present you a delicious tomato tart – so simple and easily created and yet with the power to lift your spirit.
And remember, it’s not about perfection, being Michelin grade or looking like an instagram post, it is simply, uniquely yours, and that, my beautiful friends, is more than enough.
Mediterranean Tomato Tart
In food the summer months bring fresh produce, full of flavour and vivid hues. And my favourite… well it has to be tomatoes. Available in an array of colours, they are sweet and perfect eaten raw or cooked. Try this deliciously simple tomato tart, great for picnics and lunch.
Ingredients:
For the shortcrust pastry:
250g plain flour, plus extra for rolling
Pinch of Salt
125g butter
1 large egg – yolk only
50 to 100ml water – you may need more or less
For the filling:
2-3 tbsp creme fraiche – full fat or half fat is fine
1 tsp French Dijon mustard – I like Maille
300g cherry or baby plum tomatoes, any colours – halved
1 sprig fresh thyme, leaves only
Generous drizzle of extra virgin olive oil
Little sea salt and cracked pepper for seasoning
Fresh basil leaves to serve
Preparation:
Preheat oven to 180*C/fan 160*C/gas mark 4.
- Make the pastry – add salt to the flour then rub the cold butter into it until it resembles fine breadcrumbs. (You can do this in a food processor too, using the blade attachment.)
- Add the egg yolk and mix in with a butter knife.
- Make a well in the centre and add the water, half to start, and then start drawing the flour in from the sides, but not all at once. Using your hand in a grip/claw like shape and motion squeeze the flour together, with the water, to form a dough. Add more water as needed, drawing more of the flour in until your dough is firm but not dry. You should be able to push a finger into the dough to leave an indent. Wrap in clingfilm and chill for 10 minutes.
- QUICK NOTE: This is not bread dough and should not be kneaded. Pastry is best when not over-handled as you are aiming for a biscuity style texture when baked. (Don’t worry if it hasn’t quite got that though, it will still taste fabulous.)
- Roll out the pastry to the thickness of a pound coin, or 1cm.
- Line a 8 to 9 inch tart tin with the pastry, allowing it to drape over the sides and then use your rolling pin cut the pastry by rolling it across the top of the tin.
- Using your index finger, press the pastry on the inside of the tin, into the grooves for the fluted pattern. This will also make the pastry rise up a little above the rim of the tart tin, which is good, as pastry shrinks a bit when baked.
- Mix the mustard and creme fraiche together and then spread on the base of the pastry.
- Mix together the chopped tomatoes, herbs, olive oil and seasoning, and add into the pastry case.
- Bake in a preheated oven for up to 45 minutes until pastry is cooked and the tomatoes are slightly charred and softened.
- Cool for about 20 minutes, decorate with basil leaves before slicing and eating with a fresh salad.