This is the year.
It’s the year many of my long time friends and I turn forty.
Turning twenty was cool.
Turning thirty was… fine.
But turning forty?
Turning forty is different, entirely.
I know it’s all very relative, yes, but there’s just something about forty years old that clearly states to anyone paying any sort of attention, that you are no longer and never will be again, “young”.
We are, in fact, officially considered “middle-aged”.
And I don’t know about you, but I’ve never been particularly fond of those two words put together.
‘S ok though.
I think I’ve somehow come to mentally accept this new reality of mine (even though I don’t turn forty MYSELF until December. So technically I am still young and NOT YET MIDDLE-AGED. *AHEM* Just sayin.)
Maybe it’s because I’m happier and feel even more blessed at forty than I remember feeling at twenty.
Or maybe it’s because it is simply inevitable, there’s nothing to be done about it, and I’m getting too old and too short on brain space to care enough to spend any extra time fretting over things that can’t be fixed, no matter how annoying they may be.
I’m not sure which has gotten me there, but either way, FORTY it is.
Do I love each new crinkle around the eye that seems to pop up just as I’m getting over the previous addition? No.
Am I enjoying the not-always-so-teensie little aches and pains that arrive unannounced (and un.in.VITED.) and proceed to park themselves on my body for random lengths of time with no apparent reason at all?
I do not.
But, strangely enough, when I look back at my twenties and thirties, even though they held their own great adventures and shining, unforgettable moments, I’m ok to be done with those years.
I’m somehow ready to move on from them and turn to what lies ahead of me.
I’m ready to grab hold of (and most likely squeeze the blood out of) Thomas’s hand while we walk beside our children as they each enter high school and experience all of the newness that comes with it. (Lord, have mercy upon our souls.)
And to then help them to discover their own passions that lay inside their hearts, and how to cultivate those passions and bring them to life to help make this world just a little bit brighter for themselves and everyone else residing on it.
And I’m ready to know my husband even more.
To go deeper with him… to laugh and cry louder with him.
To pray harder with him.
There are lots more memories to get to making in this next phase of life.
And while I may never actually use the words “middle-aged” to describe us (’cause, just… no),
we MAY actually be entering our prime.
And we may actually be able to enjoy these years ahead of us a whole lot more than we thought we would, not being so green in the ways of the world anymore, with just the tiniest bit of wisdom tucked underneath our belts.
I don’t know for sure.
I’m just guessing here.
But I’m absolutely ready to find out.
(Just maybe don’t ever call me middle-aged to my face. I can’t guarantee I’ll be too interested in your well-being, just then.
Just sayin’. 😉 )
Happy birthday to my gorgeous and completely fabulous friend, Lynne, who just turned forty.
I love you, and I will always be ready to do battle at your side against anyone who dare utter the phrase “middle-aged” in our presence. Xx
The full, step by step video tutorial on the making of this cake (including how to get sharp edges on square buttercream/ganache and fondant cakes) is included with a membership to Cakeheads.com!
Get answers, advice, support and instruction.
Become part of the Cakeheads family, on Cakeheads.com
Some work in progress pictures of the making of this cake…
Sharp edged white chocolate ganache
Sharp-edged fondant, not paneled, using two of my new Cakeheads bench scrapers that will be available for sale hopefully within the next month!
(Have I mentioned those yet? 😉 )
Edible paint job
With just a little more paint added to get the final look.
Can I mention here how much I am in LUUUUUURVE with my new Innovative Sugarworks turntable?!
It spins beautifully with ZERO wobble, and has a knob underneath to stop it from spinning when necessary.
It is simply fabulous.
And worth every penny.
And I sometimes call her “my preeeeciousssss…”.
(Shhh… don’t tell my other tools.)
Aaaand you can get 10% off of her by using the coupon code “SHAWNAMCGREEVY10” at checkout.
Double barrel cake construction
Covered in ganache and smoothed with my new Cakeheads bench scraper (and an acetate smoother for the rounded top.)
Covered in fondant
Edible birdcage “wires” added
Some extra decorative elements added, and both cakes put together