It’s happened folks, I’m now officially on the other side of 25. Yep, a few weeks ago I kissed my stubborn foothold on the exact mid-twenties goodbye and launched into the unknown territory of 26 years young. Hip hip hoorah. Well, sort of.
It seems the quarter-life crisis isn’t just some Gen Y overreaction. Mid-twenties are tough man! No longer are you young/naive enough to think that everything will turn out as planned, that you’ll love your uni degree and it will lead quickly to a glamorous career (that of course you will love too) and that pretty soon you’ll meet a man who will build you a house on the lake like he always promised… oh Gosling.
Okay nope, not gonna happen quite like that.
Your mid-20s are when reality hits your cute romantic aspirations in the face with a fist full of bills, rent, long work hours and boredom. You have to pay health insurance now? Gross. You also realise that you’re actually going to be working for the next 50 years of your life, that you’re maybe too old to mix wine and UDLs in one night and that sometimes on a Saturday night you prefer staying in with a cup of tea and an episode of Breaking Bad. God help us.
But all is not lost. Once you accept the fact that life isn’t something you can plan with pretty Kikki K pens – you can start to embrace the truly awesome things that come along with getting just that little bit older. Here are a few of them:
- You start to know what you like and don’t like. Like really know. This covers work, movies, social events and people. You realise some people, and their negativity are maybe not worth having in your life. And you’re okay with that.
- You learn to truly embrace your talents and skills, and use them to try and find a fulfilling career, even if it’s 180 degrees from where you started out.
- You figure out everyone else does not have their shit together. Even if they look like they do.
- You stop sweating the small stuff and stop hating on your body. Nothing is as attractive as confidence, health and happiness.
For those unsure moments when the odd attack of anxiety sneaks back in, I’ve collected some words of wisdom. Articles like 29 life lessons I learnt in my 20s and 25 things I want myself to know at 25 . I read them, whack a smile on my face and remember I’m not alone. I stop comparing. And I figure I’ve still got a hell of a lot of life to live, so I may as well be happy.
This particular birthday I was able to drag out the celebrations as long as possible. They included a totally perfect weekend in Byron Bay with my closest girlfriends, an amazing dinner at Buffalo Dining Club followed by a good old fashioned boogie, and finally I was reminded how damn lucky I am when thrown my first ever surprise birthday party. (Courtesy of some sneaky tactics from my lovely other half of course, what a dreamboat.)
How does all this tie into my delish lemon curd tart? Well one of the gifts I received over my week long b’day love-up was a box of organic handpicked lemons, dropped off at my doorstep by a beauty who goes by the name of Zoe. What really got me was the handwritten note, and the simple and lovely thought that had gone into it. My kind of gift!
For the lemon curd I used a simple recipe from Eleanor at The Petite Kitchen, and reduced the honey by 2 tablespoons. As I was adding the curd to a very sweet raw base, I wanted it to be a bit more tart.
- 4 free range eggs
- 1/2 cup freshly squeezed lemon juice (about 4-5 lemons)
- 2 tbsp honey
- 4 tbsp extra virgin coconut oil
Raw Tart Base (makes about 6 small tarts)
- 8 Medjool dates
- 2 tbsp coconut oil
- 1 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup shredded unsweetened coconut
- Pinch sea salt
* grain free
* gluten free
*refined sugar free
Firstly prepare the tart bases. Pop all ingredients into a food processor and blend until finely chopped. The base should hold together when pressed with your fingers.
Press the mixture into tart tins or a mini-muffin tray (that’s all I had to use and it worked perfectly!). Optional to line the tray with a sheet of cling wrap to ensure bases come out easily. Leave in the fridge to set for about 1 hour (or until cold and firm).
Now prepare the lemon curd. Place coconut oil and honey into a small saucepan, and melt on low heat until combined. Take off the heat and leave to cool. Slowly add the eggs and lemon juice and whisk until smooth.
Return the saucepan to low heat, and keep whisking until your curd becomes really nice and thick. A good tip from The Petite Kitchen is wait until you can see air bubbles pop on the surface. Really keep whisking and don’t give up if your curd doesn’t thicken straight away. It takes a little while but it will happen!
Once thick, pour curd into a glass jar or container and cool in the fridge. Once bases and curd are cool remove from the fridge. Using a teaspoon, dollop curd into each base until full. Return to fridge again to set.
Top with grated lemon rind for a nice little touch. And you’re done. Any left over curd will last in the fridge for about 1 week. Dollop on top of a chia pudding or do you what you know you will, and just eat straight from the jar.