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Tim Dowling: the tennis has reached boiling point – and so have we

Tim Dowling: the tennis has reached boiling point – and so have we

The Guardian12-07-2025
When the sun is out and the weather is hot, my office shed becomes sauna-like long before midday. By 11am, I retreat to the kitchen to work. By noon, the kitchen is also too hot to work in, and I move to the living room, where I find the oldest one and the middle one sitting on the sofa in the dark, their faces illuminated by their laptop screens.
'This is the place to be,' I say.
'The only place to be,' says the oldest. 'My room is like an oven.'
I have learned over a period of years that if I keep all the curtains shut, night and day, the living room will stay 10 degrees cooler than the rest of the house in sultry weather. On certain days it becomes the only habitable room. Today is one of those days, by no means the first of the year.
'I picked the wrong day to work from home,' says the middle one, typing furiously, eyebrows knit in concentration. 'I could be in an air-conditioned office.'
'Me too,' says the oldest one, sipping from a steaming mug.
'What are you drinking?' I say.
'Tea,' he says.
'Hot tea?' I say.
'Hot drinks keep you cool in warm weather,' he says.
'No they don't,' I say.
'I feel cooler,' he says.
'Well, I don't,' I say. 'I can feel the heat coming off your cup from here.'
'I have a meeting,' says the middle one, standing up.
We spend the next four hours like this, with one of us occasionally leaving the room to conduct some private work business, only to return 20 minutes later flushed and sweaty.
'This is kind of depressing,' says the oldest one. 'Can we open the curtains?'
'No,' I say. 'Look.' I point to a spot on the wall where, thanks to a small gap at the top of the curtains, a thin stripe of sunlight is shining on the opposite wall – a stripe of such intensity that it looks as if it could set the paintwork on fire.
'Can we have the tennis on?' he says.
'Yes,' I say.
At some point the dog wanders in, crossing in front of the tennis with a rubber ball in its mouth, eyeing the three of us expectantly.
'Nobody wants to play with you,' I say. 'It's too hot.'
The dog releases the ball, which bounces once and lands in a boot. The dog tries to retrieve the ball and gets its head stuck.
'What are you doing?' says the middle one. The dog looks his way, with a boot on its head.
After the boot is removed, the dog squeezes itself into the gap between the sofa and the wall behind, and collapses there, panting. My phone pings once: a text from my wife.
'Mum will be home in half an hour,' I announce. 'And believe me, she will have things to say about the present arrangement.'
The match we're watching goes into a fourth set, which eventually progresses to a tie-break. Inevitably this is the moment my wife picks to walk in.
'What's happening in here?' she says. From behind the sofa, the dog's tail thumps twice.
'We're working,' says the middle one.
'You're watching Wimbledon,' she says.
'Just like in a real office,' I say.
'They don't have the tennis on in real offices,' she says.
'When were you last in a real office?' I say.
'When were you?' she says.
'That's my point,' I say. 'It could be exactly like this, for all we know.' There is a terrible scrabbling sound: the dog is trying to find its way out from behind the sofa.
'I still don't understand why it has to be quite so dark in here,' says the oldest.
'There's ice-cream melting in the back of the car,' my wife says.
'This match is on a knife edge,' I say.
Just before dusk, I allow the curtains to be opened for one hour, at which point it becomes clear that the room is in a terrible state: there are cups everywhere, cables running underfoot and shoes strewn across the floor alongside little piles of now unidentifiable things the dog has chewed up in the dark.
'I can't live like this,' my wife says.
'Me neither,' says the oldest one. 'I'm definitely going into work tomorrow.'
At 2am I cannot summon sleep in the tropical reaches of our bedroom. I think about taking my pillow down to the welcoming coolness of the living room, but I can hear the oldest one still watching telly in there, unable to sleep himself. I pick up my phone and look at tomorrow's weather, which promises more of the same. Then I think: but there's cricket tomorrow as well, all day.
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Semifreddo and granita: Jacob Kenedy's recipes for Italian summer desserts
Semifreddo and granita: Jacob Kenedy's recipes for Italian summer desserts

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time2 hours ago

  • The Guardian

Semifreddo and granita: Jacob Kenedy's recipes for Italian summer desserts

Here are two recipes that I've been eating at home with my family since even before the warmer weather started to make me smile: a tiramisu semifreddo and a granita, the Sicilian iced slush (made from fresh fruit juice, nut milks or coffee) that is is the Slush Puppie's distinguished aunt. The ultimate refreshers on a sunny day at any time of the year. Prep 5 min Cook 45 min Freeze 6 hr+ Serves 10 6 eggs, separated350g caster sugar250g mascarpone200ml whipping or double cream200ml espresso90ml rum, or brandy or marsala 60g cocoa powder, plus 1 tsp extra for dusting16-20 savoiardi biscuits First, mix the egg whites with 150g of the caster sugar in a small saucepan and stir over a low heat until steaming hot (70C). Transfer to a stand mixer, whip on high speed until completely cool with stiff peaks, then transfer to a clean bowl. Whisk the egg yolks and 100g sugar in a large bowl set over a pan of simmering water, beating constantly, until voluminous and hot. Move the bowl on to a bowl of iced water and whisk again until cool. Add the mascarpone and whisk again until completely incorporated. Whip the cream on medium-low to soft peaks, then fold it into the mascarpone mix. Gently fold in the whipped egg whites. In a separate bowl, stir the espresso with the remaining 100g sugar and your chosen booze. Line a two-litre container with clingfilm and, using a tea strainer, sift a quarter of the cocoa powder over the base. Gently spread about a third of the mascarpone cream on top of the cocoa. One by one, dip half the sponge fingers in the boozy espresso syrup, soaking them thoroughly, then arrange in a neat layer on top of the mascarpone cream. Dust with another quarter of the cocoa powder, then top with another third of the mascarpone cream. Repeat with a second layer of soaked biscuits and another quarter of the cocoa powder. Top with the remaining third of the mascarpone cream and dust the top with the remaining cocoa powder. Freeze for about six hours or more, until completely set. Just before serving, turn out the semifreddo on to a cool platter, dust with the remaining teaspoon of cocoa powder, then slice and serve. Here, I use pomegranate – a favourite fruit and emblem of Sicily – but you can use any fruit juice you fancy (or berries blended with a tiny amount of water). As with all the best recipes that call for few ingredients and minimal intervention, the quality of the granita is solely dependent on the quality of the pomegranates: look for ones with a deep, purplish garnet colour to their seeds. Prep 25 min Freeze 4 hr+ Makes About 1 litre 2kg whole pomegranates, or 1.2kg pomegranate seeds, or 1 litre pomegranate juice (look for one that is 100% pomegranate juice, and ideally not from concentrate)100g white sugar First, pick the seeds from the pomegranates, discarding any of the cream-coloured membrane, which is very bitter. Transfer the seeds to a food processor (not a blender, which would pulp the pips and release their bitterness) and whizz until the pips are still whole, but released from their crystalline flesh. Strain through a sieve, pressing to extract all the juice, then stir in the sugar until dissolved. Transfer to a wide dish and put it in the freezer. Once it starts to freeze at the edges, and every 10-15 minutes thereafter, stir with a fork or whisk, and repeat until it's almost completely frozen and icy; this should take about four hours in all. The granita is ready to serve in this slightly wet, slushy state, but if you want to keep it longer, leave the granita to freeze solid, then take it out to thaw for 20 minutes or so before serving, then break it up with a fork. Jacob Kenedy is chef and owner of Gelupo, Bocca di Lupo and Plaquemine Lock, all in London

‘I have no idea how old my mother is. She doesn't lie about her age, she simply will not discuss it at all,' writes Polly Hudson
‘I have no idea how old my mother is. She doesn't lie about her age, she simply will not discuss it at all,' writes Polly Hudson

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‘I have no idea how old my mother is. She doesn't lie about her age, she simply will not discuss it at all,' writes Polly Hudson

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I used to be scared of being a ‘difficult woman'. Now it's a badge of honour
I used to be scared of being a ‘difficult woman'. Now it's a badge of honour

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I used to be scared of being a ‘difficult woman'. Now it's a badge of honour

I remember the thrill I felt when someone would tell me that I was a 'good girl'. I understood from a young age that, as a girl, goodness would be my supreme achievement – my calling in life. But what that looked like or how I might embody its essence took time to decode. I remember being in the back seat of our brown HJ Holden when I was young, leaving a family party and being reprimanded by my parents for my 'behaviour'. I was mystified. I had no idea what I had done that had caused them such embarrassment. Had I run when I was told not to? Or had I misunderstood an instruction? Was I a 'bad girl', I remember wondering. As powerful and incentivising as the idea of being a 'good girl' was, the 'bad girl' label was probably more powerful in the way it encouraged me to avoid it at all costs. I would have done anything to never be thought of as bad. 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In every conversation, there was a glint in their eyes at the suggestion of being 'difficult'. 'Difficult' had become a rallying cry – a sign that they were on the right track, a sign that they had reconnected with the girl who raged inside them. Many of those women wanted to clarify that being difficult was not done merely for difficulty's sake. Rather, they were finally following the beat of their heart, unmoved by the social conditioning that had held them captive for so long. 'Difficult' didn't faze them – it emboldened them. This wisdom, along with so much else I received in the writing of the book, has caused me to revisit that good girl and suggest that perhaps we might consider a do-over. Get back some of those years when we kept the peace and smiled nicely. We will invite back the girl who is clear on who she is – before she was told to be something else. The girl who doesn't please those around her for the sake of pleasing but instead loves wildly and passionately when it feels right to do so. The girl who is in touch with the voice that has been calling her for her whole life. The girl who might, facing the horrors of the life she had been given, pull down her pants and wee on the front lawn. Jacinta Parsons is a radio broadcaster and writer from Melbourne. Her latest book is titled A Wisdom of Age

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