Unlearning Contempt: A Midlife Perspective

Unlearning Contempt: A Midlife Perspective

You know that feeling when you catch yourself mid-judgment, that split second where your brain has already categorized someone or something before you’ve even taken a full breath? Yeah, I’m intimately familiar with that moment. At 40, I’ve spent enough years wrestling with my own tendency to jump to conclusions to know how seductive and dangerous contempt can be.

It wasn’t until my late thirties that I really started understanding how deeply contempt before investigation had shaped my worldview. Growing up, I’d learned to armor myself with quick assessments, sharp observations, and what I mistakenly believed was “intuition.” In reality, it was just a protective mechanism—a way to feel in control by quickly sorting the world into neat, manageable boxes labeled “good” and “bad.”

Take work environments, for instance. I remember how swiftly I’d size up new colleagues. That guy who always wore wrinkled shirts? Clearly disorganized and unprofessional. The woman who spoke softly in meetings? Obviously lacking confidence. These snap judgments said far more about my own insecurities than about the actual people around me.

The turning point came during a professional workshop where we discussed unconscious bias. The facilitator challenged us to pause—truly pause—before forming an opinion. It sounds simple, right? But for someone who’d built an entire career strategy around quick assessments, this was revolutionary. What if, instead of immediately categorizing, I got curious? What if I asked a question instead of constructing a narrative?

This shift wasn’t just professional. It permeated every aspect of my life. I started noticing how quickly I’d form opinions about everything: restaurants, neighborhoods, political movements, parenting styles. Each judgment was a wall, preventing genuine understanding.

Learning to suspend contempt doesn’t mean becoming naive or losing critical thinking. It’s about creating space—breathing room between observation and conclusion. It’s recognizing that every person, every situation, carries complexity far beyond our initial impression.

I’ve learned that contempt is often a shield. It protects us from vulnerability, from the uncomfortable work of truly understanding. When we look down on something or someone, we don’t have to engage, to empathize, to acknowledge our own limitations.

These days, I try to catch myself. When that familiar surge of judgment rises, I take a breath. I ask myself: What am I not seeing? What story might be underneath this surface-level observation? Sometimes the answer surprises me, revealing layers of humanity I would have missed in my previous, more dismissive approach.

This journey isn’t about perfection. It’s about practice. Some days, I’m more successful than others. But each moment of caught judgment is a small victory—a reminder that life is infinitely more interesting when we approach it with curiosity instead of contempt.

Rolled Oats Banana Cereal

Rolled Oats Banana Cereal

Ingredients:

  • 2 cups rolled oats
  • 1/3 cup maple syrup
  • 1 ripe banana

Instructions:

  1. Prepare Pan:
    • Heat a non-stick pan over medium heat.
  2. Combine Oats and Syrup:
    • Add the rolled oats and maple syrup to the pan.
  3. Mash Banana:
    • While the oats are heating, peel and mash the ripe banana in a bowl.
  4. Mix and Cook:
    • Stir the mashed banana into the oats and syrup mixture.
    • Continue to cook on medium-high heat, stirring occasionally, until the mixture starts to clump together and becomes golden brown.
  5. Serve and Store:
    • Remove from heat and let cool slightly. Serve alone or with your choice of milk.
    • Store leftovers in a glass container in the refrigerator for up to 2 weeks.

Notes:

  • For a healthy option, try it with coconut milk, which complements the flavor well.

Enjoy your homemade banana cereal!

Refried Black Beans with Guacamole on Rye Crackers

Refried Black Beans with Guacamole on Rye Crackers

Ingredients:

For the Refried Black Beans:

  • 1 can of organic black beans, drained and rinsed
  • ½ teaspoon Himalayan salt (or to taste)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 tablespoon olive oil or butter (for frying)

For the Guacamole:

  • 1 Haas avocado, peeled and mashed
  • ¼ orange bell pepper, finely diced
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon red pepper flakes (adjust to taste)
  • 1 teaspoon fresh lime juice (optional for extra flavor)

For the Topping:

  • 2 slices of American cheese
  • 2 tablespoons green salsa sauce

For the Base:

  • 2 light rye crackers

Instructions:

  1. Prepare the Refried Black Beans:
    • In a skillet, heat the olive oil or butter over medium heat.
    • Add the drained and rinsed black beans to the skillet.
    • Stir in the Himalayan salt, onion powder, garlic powder, and oregano.
    • Cook for about 5-7 minutes, stirring occasionally.
    • Once the beans are warmed, mash them with a fork or potato masher until you achieve a smooth consistency with some texture.
    • Continue cooking for another 2-3 minutes, allowing the beans to fry slightly.
  2. Make the Guacamole:
    • In a small bowl, mash the avocado until smooth.
    • Stir in the finely diced orange bell pepper, black pepper powder, red pepper flakes, and lime juice (if using). Mix until well combined.
  3. Assemble the Dish:
    • Spread a generous layer of the refried black beans onto each light rye cracker.
    • Place a slice of American cheese on top of the beans. Microwave for 10-15 seconds, just until the cheese melts.
    • Add a spoonful of guacamole on top of the melted cheese.
    • Drizzle the green salsa sauce over the guacamole.
  4. Serve:
    • Enjoy this flavorful snack or light meal with a refreshing beverage!

This recipe combines creamy guacamole with the savory refried black beans and melted cheese for a delicious bite on rye crackers. If you are not vegan, consider a sunny-side-up egg underneath the cheese! It would be delicious! Enjoy!

Thai Rice Ramen with Hand-Broken Tofu, Kale, and Green Beans

Thai Rice Ramen with Hand-Broken Tofu, Kale, and Green Beans

Ingredients:

  • 1 package Thai rice ramen noodles
  • 1 block (8 oz) firm tofu, hand-broken into bite-sized pieces
  • 1 tablespoon sesame oil
  • ½ teaspoon Himalayan salt (or to taste)
  • 2 cups kale, chopped
  • 1 cup green beans, trimmed and cut into bite-sized pieces
  • 2 tablespoons light sodium soy sauce
  • Optional toppings: sesame seeds, sliced green onions, chili flakes

Instructions:

  1. Prepare the Noodles:
    • Cook the Thai rice ramen according to the package instructions. Drain and set aside.
  2. Prepare the Tofu:
    • Take the block of firm tofu and gently break it apart by hand into bite-sized pieces.
    • Heat the sesame oil in a large skillet over medium heat.
    • Add the hand-broken tofu to the skillet and season with Himalayan salt.
    • Cook for 5-7 minutes, stirring occasionally, until the tofu is golden brown and crispy on the edges. Remove from the skillet and set aside.
  3. Cook the Vegetables:
    • In the same skillet, add the chopped kale and green beans.
    • Sauté for 4-5 minutes until the vegetables are tender but still crisp.
    • Add a pinch of Himalayan salt to season the vegetables.
  4. Combine and Serve:
    • Add the cooked Thai rice ramen and tofu back into the skillet with the kale and green beans.
    • Pour the light sodium soy sauce over the mixture and toss everything together until well combined and heated through.
  5. Garnish and Enjoy:
    • Serve the Thai rice ramen topped with optional sesame seeds, green onions, or chili flakes for extra flavor.

Using hand-broken tofu gives the dish a different texture, with some crispy and softer bits, making it even more satisfying! Enjoy!

Lentil Rotini with Crispy Brussels Sprouts

Lentil Rotini with Crispy Brussels Sprouts

Lentil Rotini with Vegan Feta and Roasted Garlic served with Crispy Roasted Brussels Sprouts

Ingredients:

For the Lentil Rotini:

  • 8 oz lentil rotini (or any lentil-based pasta)
  • 1 tbsp olive oil (for sautéing)
  • 1/2 cup vegan feta cheese, crumbled (store-bought or homemade)
  • 3-4 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh basil or parsley (optional, for garnish)

For the Crispy Brussels Sprouts:

  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp avocado oil (or any high-heat oil)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/2 tsp dried oregano
  • Optional: 1-2 tbsp balsamic vinegar or lemon juice (for a tangy finish)

Instructions:

  1. Prepare the Brussels Sprouts:
    • Preheat the oven to 400°F (200°C).
    • Trim the ends off the Brussels sprouts and slice them in half.
    • Toss the Brussels sprouts with avocado oil, salt, black pepper, and oregano in a large mixing bowl until they’re evenly coated.
    • Arrange the Brussels sprouts cut-side down on a baking sheet in a single layer for the crispiest texture.
    • Roast in the preheated oven for 25-30 minutes, flipping halfway through until golden brown and crispy on the edges. If you’d like extra crispiness, roast for a few more minutes, but keep an eye on them so they don’t burn.
    • Optional: For extra flavor, drizzle with a little balsamic vinegar or a squeeze of lemon juice before serving.
  2. Cook the Lentil Rotini:
    • While the Brussels sprouts are roasting, bring a large pot of salted water to a boil.
    • Add the lentil rotini and cook according to the package instructions, usually about 7-9 minutes. Stir occasionally to prevent sticking.
    • Once cooked, drain the pasta, but reserve about 1/2 cup of pasta water for later.
  3. Make the Garlic and Vegan Feta Sauce:
    • While the pasta cooks heat 1 tbsp of olive oil in a pan over medium heat.
    • Add the minced garlic and sauté for about 1-2 minutes until fragrant and golden. Be careful not to burn the garlic.
    • Add the drained pasta to the pan with the garlic and toss to combine. If the mixture feels dry, add a little of the reserved pasta water to create a light sauce.
    • Add the crumbled vegan feta cheese and stir until it softens and melts into the pasta. Season with salt and pepper to taste.
  4. Assemble the Dish:
    • Serve the lentil rotini on a plate or bowl, topped with the crispy roasted Brussels sprouts.
    • Garnish with fresh herbs, such as basil or parsley, if desired.
    • Enjoy your delicious, plant-based meal!

This recipe balances the hearty, protein-packed lentil rotini with the crispy, savory Brussels sprouts and tangy vegan feta, creating a satisfying and flavorful dish. The roasted garlic adds a lovely depth to the pasta, and the crispy sprouts add crunch and umami to each bite. Enjoy!