You get past a certain age and men just stop looking up when you walk into a restaurant. They stop whistling. They stop ogling you. And you miss it. Youth can turn a man's head like nothing else can. And though I've never been a serious beauty, men did sort of glance over my way whenever I came into view, once upon a time. In recent years? Not so much. And I notice it myself: Young women have a certain potent natural beauty, thanks to their lovely skin, shiny hair, and perky everything else.
The headlines are everywhere: 60 is the New Sexy, 50 is the New 30, 70 is the New 50. It doesn’t take a genius to figure out everyone wants to feel sensual and attractive. But society has been telling women forever, that after 40+ we’re no longer worthy of attention. After 50, we are most definitely on the proverbial shelf. Not even a decent shelf. I’m talking about the shelf at the back of the pantry where things like that 5-year old can of cranberry sauce sit covered in dust.
By the time we’ve reached that age, we have been fortunate to amass some significant life experience. Women “of a certain age” are savvy enough to know there is a power that comes within. It goes beyond physical health and speaks to our mental wellness. It’s all about having life experience and using it to our advantage. Older women own their femininity which awakens self-esteem within us that has nothing to do with men.
It can be hard and certainly humbling to get older and suddenly realize you may not be quite as naturally hot as you once were. I have gradually learned to be okay with the fact that my body may never be the same as it used to be, but to me, the hottest women are the ones who aren't concerned about others' opinions of them. One of the greatest things about getting older is that I know myself and what works for me — and that's hot no matter how old you are. Am I deluded? Maybe. Am I happier? Yes. Do I feel hotter than I did when I actually looked objectively hotter? Absolutely
Women do not come with an expiration date and neither does our sexual well-being. Just because we age, we will not be forced into hiding. Stop telling us we are too old to be sexy or anything else less than WHAT we are. There is no unwritten law to censure us or keep us from being WHO we are. We are women, and we are ageless in what we are capable of. Sexiness exudes from acceptance of one’s self, and isn’t that the ultimate definition of sexy? Remember age is just a number; feeling good about yourself, however old you are, is priceless. As for me, I’m with a man 16 years my senior who thinks I’m totally hot. He also tells people he married the babysitter, and you know what? I’m perfectly fine with that.
Spring Pasta Primavera with Asparagus, Peas, Pancetta & Crème Fraîche
INGREDIENTS
- 8 ounces pancetta or thick-cut bacon, diced
- 1-pound asparagus
- 3 tablespoons unsalted butter
- 1 1/2 cups frozen English peas, completely thawed (room temperature)
- 1/2 cup thinly sliced spring onion, white part only
- 2 tablespoons minced shallot
- 5 garlic cloves, finely chopped
- coarse salt and freshly ground black pepper, to taste
- 16ounces fettuccine or tagliatelle
- 1 cup grated Parmigiano-Reggiano, at room temperature
- 8 ounces crème fraîche, at room temperature
- 1/2 cup reserved pasta water
INSTRUCTIONS
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, in a large skillet cook pancetta until crisp. Remove from pan and drain on paper towels. Clean oil from the pan.
- Trim asparagus stems on a diagonal; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add asparagus, onion, and shallots. Cook until vegetables are barely tender, 3 to 4 minutes.
- Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente. Drain well, reserving 1/2 cup of pasta water.
- Transfer pasta to the skillet of prepared vegetables or to a large bowl.
- Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and pancetta. Gently fold in peas.
- Thin sauce to desired consistency with reserved pasta water. *Note I only used 2 tablespoons
- Top with additional Parmigiano-Reggiano and black pepper.
