A girl friend and I were checking out old school and uni photos yesterday, some dated to more than 10 years ago. We were amazed at how
baby-faced some of us looked and how some have simply ‘transformed’ themselves.
We talked about the old days and how we have grown over the years.
A mutual friend of us diagnosed to having the ‘thirtiesitis’.
I’ll be turning thirty this year and it maybe a bad word to some but to me, it is a natural progression of age. I am even excited to what my thirties will bring. I guess, we’ve all heard proclamations like ‘Ohmygawd, I’m thirty and I’m not married/ don’t have a career/ not having babies/ haven’t got properties/ written a book’ etc.It is as if being thirty stops the process of achieving. As though
it’s the end of life.
Funnily enough, I view it as, ‘Ooohh, what else can I do this decade?’
I am more comfortable with my self. I like me better. I know what I like and what I don’t. I know what is good for me and what isn’t (smoking, bad boyfriends, sneaking out at night, drugs, rebellion). I’ve learn to accept things for what they are (rain on your parade, late appointments, traffic jams) and say, ‘well, it is what it is’. And of course, I make mistakes. Tons! But so what? I learn from them and I move on.
Twenties to me was such a confusing, wild time and I am grateful for it. Because if I hadn’t gone through that I wouldn’t be me. I wouldn’t know better.
So, to all my friends who are turning 30 and fabulous (and those who are already 30-ish) Enjoy! Kick off your high heeled shoes, let your hair down and sip some champagne. You are so beautiful and more!
Continental Lemon Cheese Tart with Stewed Plums
(adapted from Women’s Weekly Cupcakes, Cheesecakes, Cookies)
- 250g butternut snap biscuits (or plain digestives if you can’t find those in your local supermarket)
- 50g flaked almonds
- 125g butter, melted
- 2 tsp gelatine
- 2 tbsp water
- 250g cream cheese, softened
- 1/3 cup (75g) caster sugar
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(90g) golden syrup
- 300ml thickened cream, whipped
- 1 tbsp grated rind of a lemon*
- juice of 1 lemon*
- Grease a 22cm springform tin or a 11cm x 34cm rectangular loose-based flan tin
- Process biscuits and almonds until fine. Add butter; process until combined.
- Press mixture over base and tin sides.
- Heat up the water. Sprinkle gelatine over the water. Stir until gelatine dissolves. Allow to cool for 5 minutes.
- Beat cream cheese, sugar and golden syrup with a stand or electric hand mixer until smooth.
- Stir in gelatine, lemon rind and juice. Fold in whipped cream.
- Pour filling into tin and refrigerate overnight.
*Note: My addition to the recipe and I think it’s done well.