Welcome to Money Diaries where we are tackling the ever-present taboo that is money. We’re asking real people how they spend their hard-earned money during a seven-day period — and we’re tracking every last dollar.

A man was left “devastated” after finding out his wife had lied to him about their unborn baby’s gender. However, the internet seems to be taking her side. In a viral Reddit post shared to the popular r/AmItheA**hole forum, user u/Leading_Gene4976 questioned whether he overreacted after learning that his wife was having a baby girl, instead of a boy. The 32-year-old man explained that he had a “tumultuous” childhood and “always craved a strong male figure” growing up. “I never had that bond with my father and always envisioned having it with a son,” he wrote. “My wife was aware of this deep-rooted desire.” The husband shared that he missed his wife’s initial pregnancy appointments because he was often away on business trips. “These trips, though draining, are critical since I’m the only breadwinner, trying to ensure a different life for my child than I had,” he added. While he was away, his mother-in-law attended check-ups with his wife - who “excitedly” told him they were expecting a boy. “We invested emotionally and financially: a blue nursery, boy-themed items, even naming him after my late grandfather,” the husband said. However, that all came crashing down when his wife’s mother accidentally let slip that they were having a girl. “My wife admitted she knew from the beginning but didn’t tell me, thinking she was protecting my feelings. I was devastated, feeling the weight of past hurts and fresh betrayals,” he explained. “In my pain, I cleared out the nursery and, in a moment I regret, told her mother she wasn’t welcome at upcoming family events, seeing her as part of the deceit.” His outrage towards his mother-in-law prompted him to seek advice in the subreddit, where he admitted that he “acted out of deep-seated emotions and past traumas”. While the husband shared that he “regrets” lashing out, that didn’t stop more than 6,400 Reddit users from criticising him for his overreaction. “You very much did overreact in clearing out the nursery and disinviting her mother from coming over. This reaction is crazy and you talking about this pain and devastation surrounding having a girl is probably the reason she was afraid to tell you,” read the top comment. “She probably wants to be excited about this child and didn’t want to deal with you acting like it’s something devastating that it’s a girl.” “The fact that men are often disappointed by our very existence as women, even in utero, continues to highlight society’s s****y view of women. Sorry we exist? Sorry you think you can’t live out your Field of Dreams fantasies with us?” wrote another user. “She shouldn’t have lied, but it’s quite clear why she did.” Others believed that he was “projecting” his own expectations from his unhappy childhood onto his unborn child. “Also, you are projecting wayyyy too much on an unborn child,” added someone else. “What if you did have a boy, but he wasn’t as interested in this intense father-son relationship that you are craving? Can any real life father-son relationship actually even live up to the one in your head that is supposed to heal your past wounds?” Many people also called out the soon-to-be father for preferring his baby to be one gender over the other, rather than accepting his child for however they choose to identify. “If you’re not prepared to love a child regardless of gender identity, sexuality, their mental and physical health, you’re not ready to have a child,” commented one viewer. "Why would you pack up the nursery? You’re still having a baby. That baby will still need all the things in that nursery,” someone else wrote. “Maybe this is a good chance for you to reconsider your attitudes on sex and gender - because, spoiler alert, the baby doesn’t care what colour their clothes and blankets are.” In response to the backlash, the husband clarified that he would’ve “come to terms with it over time and embraced the idea of having a daughter”. “My main issue isn’t about the gender but the deception involved. I just wish [my wife] had been upfront with me from the beginning,” he explained. “Our soon to be daughter is everything to me. If we decide on more kids, there might be a part of me that’s quietly hoping for a boy,” he replied to someone else. This isn’t the first time a husband has been called out for his less than thrilled reaction to having a baby girl. In 2021, a viral TikTok video showed an expectant father standing alongside his wife and infant daughter as they popped a black balloon, which revealed several smaller pink balloons inside - indicating they were having a girl. However, he was criticised for his disappointed reaction to having another daughter. “Don’t worry. Your daughter won’t want you either,” one person wrote, while another person commented: “His daughter is going to be heartbroken when she sees this when she is older. Whatever biased opinions should disappear when you are having children.” Read More Bride asks for divorce a day after wedding due to groom’s cake prank Husband ‘ruins’ dinner because of his wife’s typo: ‘The worst kind of control freak’ Bride praised for kicking bridesmaid out of wedding after disagreement over dress colour Adele cries as she helps couple with their unborn baby’s gender reveal Baby’s baptism goes wrong in mother’s viral video Chrissy Teigen reveals her surrogate pumps breast milk for her and John Legend’s baby

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Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe Gordon Ramsay takes on Louisianian gumbo

Recently, when a friend asked me which manicure she should get, I drew a blank. From milk bath nails to the structured gel manicure, we’re spoiled for choice when it comes to trends and techniques, and whittling it down to just one feels impossible. Looking back through the archives, though, it’s clear that this year’s most talked-about manicures have one thing in common: they’re often specific to a place or country.

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