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Women Lying About Their Age Is Nothing New. And A (Complicated) Thanksgiving Salad.

Hi Friends,

Unless you’re off the grid, you can’t avoid the constant onslaught of anti-aging marketing, and it’s been getting worse. It’s grown into a multi-billion dollar global industry.

As a girl I thought it was silly that my mom and her friends wouldn’t tell their ages (they were probably in their late 30s), but as a youngster I had no idea what aging for women felt like in a youth-oriented culture – a beauty culture that has truly always preyed on women. I also remember thinking back then that it didn’t seem fair that middle aged men in media and movies were “distinguished”, and were paired up with much, much younger women, while older women we’re either invisible, or appeared in roles as worn and tired – or crazy. Film is beginning to portray older women in romantic relationships by showing them as sexually active, desirable, and paired up with with younger men, though it’s still not the norm.

Women being secretive or dishonest about their age is nothing new. It’s been happening forever, but it seems different now. There seems to be a weird urgency in advertising products and programs. Everything shouts “age defying”. When interventions are sold as “empowering” it’s obviously commercialization, targeting and banking on women’s insecurities.   

Susan Sontag said there’s a real double standard for aging men and women, and Gwynneth Paltrow lamented that women are expected to work incredibly hard to stay healthy, look youthful – basically freeze in time.

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Two of my icons, incredible, admirable women are aging differently, both with brains and grace:  Jamie Lee Curtis prefers simplicity and acceptance of natural maturing, and Jane Fonda has had procedures. I respect them both immensely.

You know I’m all about aging well, and I firmly believe that we all look awesome when we feel good. Strength and mobility enable you to live your best, most vibrant life, and it will show.

There’s something else too: women are more likely to face gender or age-based discrimination than men of all ages, so it’s no wonder women might be tempted to bend the truth in the workplace. In my profession and advocacy work I feel lucky that being older can be a superpower. Being a coach at age 72 brings credibility because experience and knowledge factor into excellent coaching and working relationships.
As a coach I 100% support every woman doing whatever she needs to feel confident in her own skin – besides good nutrition and exercise, I mean aesthetics too.
I’d truly love to know what you think.
What are your feelings about aging?

There’s beauty and real power in being authentic about who you are, whatever that means for each of us.

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Shredded Brussels Sprouts Caesar Salad

Winter Butternut Squash Brussels Sprouts Caesar Salad From Ambitious Kitchen

I made this for a Friendsgiving last week. I don’t usually follow recipes to the letter, but I wondered what would prompt the high praise, so I went for it

It has so many ingredients, all good, but put together it was a bit much. So next time I make it I’ll eliminate some ingredients, like the squash, and substitute some others. The dressing is really delicious (make extra!) – but complicated, and a classic Caesar dressing would be just as good. Be sure to shred the Brussels sprouts finely.

bigger Autumn Butternut Squash Brussels Sprouts Caesar Salad 4

Ingredients

For the butternut squash:

  • 3 cups ½ inch cubed butternut squash
  • 1 tablespoon olive oil
  • ½ tablespoon honey or pure maple syrup
  • Freshly ground salt and pepper
  • For the sweet and salty toasted pecans:
  • ½ cup pecan halves
  • 1-2 teaspoons pure maple syrup
  • sea salt

For the salad:

  • 1 pound (16 ounces) brussels sprouts, ends trimmed and yellow outer leaves removed
  • ¾ cup seeds from 1 small pomegranate
  • 1 large apple, thinly sliced (honeycrisp or pink lady apples are great)
  • ½ cup chopped Medjool dates
  • ⅓ cup shaved manchego (or shaved parmesan)

For the caesar dressing:

  • ¼ cup tahini
  • 2 tablespoons olive oil
  • Juice from ½ large lemon
  • 1 clove garlic, finely minced
  • 1 teaspoon finely diced capers
  • 1 teaspoon caper brine (from the jar of capers)
  • 1 teaspoon dijon mustard
  • 1-2 tablespoons warm water, to thin dressing
  • Freshly ground salt and black pepper

Instructions

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and add butternut squash cubes. Drizzle with olive oil, honey or maple syrup, salt and pepper. Toss to coat the butternut squash with the oil. Roast for 30 minutes, flipping halfway through. Butternut squash is done when fork tender.
  • While butternut squash is cooking, you can toast pecans: add the pecans to a pan and place over medium heat, stirring occasionally for 4-5 minutes until they are slightly golden brown. Once golden brown, turn off the heat and stir in a teaspoon or two of pure maple syrup to coat the pecans, followed by a sprinkle of sea salt. Remove from heat and allow to cool.
  • Next, shred your brussels sprouts: shave the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice. Add shredded brussels sprouts to a large bowl.
  • Next, mix the dressing ingredients together in a small bowl until smooth: tahini, olive oil, fresh lemon juice, garlic, diced capers, caper brine, dijon mustard, warm water and freshly ground black pepper. Taste and add a pinch of salt if necessary.
  • Pour dressing over shredded brussels sprouts and toss together with tongs to coat the brussels. Before you add anything else, I highly recommend tasting the brussels to see if they are salty enough to your liking. If not, season with a bit of freshly ground salt and pepper. Next, you can choose to serve this on a platter or in a bowl. Platters are pretty for entertaining or serving guests and bowls are great for date nights, family dinner and meal prep.
  • If making on a platter: add all of the brussels sprouts coated with dressing to a large platter. Top with roasted butternut squash, then pomegranate seeds, apple slices, chopped dates, shaved manchego and finally, the toasted pecans.
  • If making in a bowl: stir in the cubed roasted butternut squash, pomegranate seeds, apple slices, chopped dates, shaved manchego, and toasted pecans. Gently toss again so that everything is combined. Serves 6.

Happy Thanksgiving!

x

Polli

 

 

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