In the summer of being a girl, where we're all having 'girl dinner', going to our 'lazy girl job', watching the Barbie movie and getting tickets to see Taylor Swift, it's no surprise that we're all being girls when it comes to our finances, too. The latest TikTok trend "Girl Math" is being called the 'girl version of finance bros', and it explains how women rationalise spending habits so in our head purchases are perceived as 'free' or 'money-saving'. It's become so big that it has now become a regular segment on a New Zealand radio show called Fletch, Vaughan & Hayley. Listeners call in and share their expansive purchase to Hayley and two female producers. The three then set about justifying the listener's purchase under the logic of "Girl Math". @fvhzm #girlmath is here to stay! Let us know if you need help justifying your purchases ? The trend has women sharing what their "Girl Math" is, including "If it's under $10, I didn't spend money": Sign up to our free Indy100 weekly newsletter "If I ordered a delivery and I spread it amongst several meals I'm actually saving money": "spending resets at midnight": If you return something for $90 and but something for $100, you've only spent $10: "Pay for something with cash? It's free.": So next time you're wondering how to justify a big purchase, perhaps just do some Girl Math. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Defining Dishes is a new Indyeats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I came up with this baked honey-soy salmon dish in the first flat I ever had all to myself, as a master’s student in Stirling, Scotland. I think that’s what makes me feel most proud of it, because it was the first thing I made that made me truly feel like an adult. I was 25 and had been living away from home in Malaysia for nearly five years, and although I never really cooked with fish, I was really craving it, particularly Chinese steamed fish. Salmon was relatively cheap in Scotland, but I always felt that there was something about cooking fish that was very intimidating. It felt like it was too fancy for me. I also feel like it’s still socially acceptable to eat overcooked, dry chicken breast, but eating overcooked fish is just much more unpleasant and no one wants that. But something came over me one day when I saw a fresh salmon fillet with a really good discount in the Tesco clearance aisle. Maybe that should tell you something about me – I don’t know if others would consider that safe – but it looked good and I said, “You know what, maybe today’s the day”. At the time, it so happened that honey-soy salmon was really trending, I had seen it all over the place. I didn’t Google a recipe, I just sort of figured out what flavours could be good on a piece of fish. I made a sauce using soy sauce, Chinese cooking wine and maple syrup (which was gifted to me by one of my very nice friends), poured it on top of the fish and shoved it in the oven, because I didn’t have a steamer then. I did look up how long to cook it for, and Google said 20 minutes. I ate it with steamed rice and to my delight, surprise and relief, it was absolutely delicious. I felt really good about it. It was a real level-up moment in my life. It was the first time I had made a difficult dish, even though the actual labour wasn’t difficult at all and it is essentially a very simple dish. It made me feel like I could do it; I could make grown-up food. At the time, I was 24 or 25-years-old and I had been living away from home for some time, but never without housemates. So I was truly on my own. It was a revelation to realise that I could make Chinese food like this at home. I come from a Malaysian-Indian family. We don’t steam much of anything and so if I wanted steamed fish, I’d have to go to a Chinese restaurant. But now, I didn’t really have to. After that, it became my hyper-fixation meal. I just couldn’t get enough of it and made it all the time – at the peak of my fixation, I ate it three times a week. But I did learn that it does not make for good leftovers. It must be eaten on the day it’s made, otherwise the fishy smell gets a bit unappealing. Once I learned that, I ate it about once a week, and each time I’d experiment with it. I learned the importance of adding aromatics like garlic, ginger, spring onions, coriander and chili. But the key motivator to my experiments was laziness. Could I get away with not slicing things up? What if I don’t want to turn the stove on? How can I cut corners? No matter what kind of nonsense I threw at it, it has always turned out reliably good. The first time I cooked the dish for someone else was when my parents came to visit me from Malaysia. We had just returned from a trip, and they were staying in my flat for a week and it was the first time they came to a place that was truly mine. I remember very clearly cooking the salmon for them because a couple of friends had invited me out to the pub that night and I wanted to go, but I didn’t want to order takeaway for my parents – they were at that stage in their holiday when all Asian parents get grumpy because they haven’t had rice in three days and it was paramount that they ate some immediately. I had 30 minutes before I had to get going to the pub, and I figured that I knew how to cook this dish so well by now that I could get it done in 20 minutes. However, it was also the first time I had scaled a fish. Before, I just cooked the fish with scales and all, I didn’t even realise you had to take them off. For some reason, this time I decided I needed to scale this slab of salmon. I read one Google-recommended article and was like: “Let’s go.” What they don’t tell you is that scales fly. They go absolutely everywhere. And there’s a kind of black coating, like a slime, on the fish that will also go everywhere. I remember my parents peeking their head around the kitchen door to ask if everything was OK, and me just barking: “YA IT’S FINE.” I had to get that thing in the oven NOW, so it had to happen. And you know what? It turned out great. This was the second dish I’ve made for my parents that they’ve said: “Oh, wow.” The first time was for a prawn curry, but this was special because they were so impressed by the efficiency of it and also, it was the first time they realised that wow, I’m an adult, I’ve figured it out. They were used to me making good food, but this was the first practical dish; it’s not me sitting in the kitchen, having to cut a mountain of onions and pounding galangal. Last year, after I moved to Virginia to be with my husband, I made it for him for the first time. It feels really nice to share this part of me with him. It was a piece of myself that I figured out on my own, before married life, and it feels really significant because it was my independence dish. I want everybody to make it. However, I have a bone to pick with fishmongers in the UK. I want to know why they don’t scale the fish you buy unless they’re asked. Surely nobody wants to eat the scales? Just scale it please, thank you very much. And if any readers have suggestions for how I can make my baked salmon skin crispy, I would very much like to know. I still haven’t figured that part out yet. Mallini Kannan is a communications specialist from Malaysia, who now lives in the US with her husband. She still cooks this dish every week. Read More The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup Breakfast for dinner and four other things you should cook this week Where to find the best Guinness in London – and how to spot a bad one How sizzling kitchen drama The Bear is spicing up the dating game for chefs

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Jack Smith, the experienced war crimes prosecutor who unveiled an unprecedented federal indictment against former US president Donald J Trump, is no stranger to high-profile probes of public figures. The Department of Justice veteran returned to the US last November after being appointed a special counsel by Attorney General Merrick Garland. The first mission was to consider, “whether any person or entity violated the law in connection with efforts to interfere with the lawful transfer of power following the 2020 presidential election or the certification of the electoral college vote held on or about January 6, 2021”. The second, which led to Mr Trump being indicted and arraigned in 37 federal charges, was about whether the former president had violated US laws prohibiting unlawful retention of national defence information and obstruction of justice. It marks the first time in US history that an ex-president — let alone one who is a declared candidate in the next presidential election — faces criminal charges. But Mr Trump will not be first public figure who Mr Smith has put in the dock. From 2010 to 2015, he oversaw anti-corruption prosecutions against multiple US politicians in his role as the head of the Department of Justice public integrity section. One of those cases was against former Virginia governor Robert McDonnell, a Republican against whom he secured a conviction on bribery charges, though the case was later thrown out by the US Supreme Court. He also won a conviction of former GOP Representative Rick Renzi of Arizona, who received a sentence of three years in prison before being pardoned by Mr Trump. A Harvard Law School graduate, Mr Smith also served in prosecutorial roles in US Attorney offices in the Middle District of Tennessee and the Eastern District of New York. Prior to his appointment by Mr Garland, Mr Smith lived in the Dutch city of The Hague, where he has been serving as a “specialist prosecutor” overseeing investigations into war crimes in Kosovo since 2018. He also served as a coordinator of investigations for the prosecutor’s office at the International Criminal Court from 2008 to 2010, where he worked on cases against foreign government officials and members of militias accused of war crimes, crimes against humanity, and genocide. Yet will even that be ample preparation for the punishing national spotlight to which he will now be subjected, including Mr Trump’s infamous social media broadsides? Following the indictment in June, Mr Trump lashed out at Mr Smith, accusing him of being a “Trump hater” and “a deranged ’psycho’ that shouldn’t be involved in any case having to do with ‘justice,’ other than to look at Biden as a criminal – which he is!” Subsequently, Mr Trump’s allies and supporters began attacking Mr Smith, including Kimberly Guilfoyle, Matt Gaetz and Mark Levin. “Special Counsel Jack Smith is atrocious,” MAGA War Room tweeted on 13 June. Representative Marjorie Taylor Greene introduced an appropriations rider to the House floor on Tuesday (12 June) to “defund Jack Smith’s Special Counsel, his office and the investigation.” Ms Greene said: “This is a weaponized government attempt to take down the top political enemy and leading presidential candidate of the United States Donald J. Trump.” Mr Smith kept an even keel in his response. “Adherence to the rule of law is a bedrock principle of the Department of Justice, and our nation’s commitment to the rule of law sets an example for the world,” he told reporters later that day. “We have one set of laws in this country and they apply to everyone.” Read More Trump indictment – live: Trump denounces ‘evil and heinous’ arraignment in address to fans at golf club Trump turns his day in court into a campaign event despite serious political and legal threats Trump pleads not guilty as he makes history as first president to be criminally charged – twice Trump pleads not guilty as he makes history as first president to be criminally charged – twice Special counsel Jack Smith stared at Trump throughout historic court appearance, report says Supporters pray over Trump and sing him ‘Happy Birthday’ immediately after arrest