The Totally Unnecessary and Unwarranted Need to Defend a State of Being--but I'm doing it anyway

Has anyone else started counting how many times Serena Williams, one badass woman if there ever was one, is being referred to as a mother during the Wimbledon commentary?  As if it is a terrible,paralyzing, at all costs to be avoided detriment to her tennis skills and ability to win?  And that tomorrow morning (our time), TWO MOTHERS will be playing on Centre Court?  Oh, the horror!  Oh, the humanity.

Gimme a freakin' break.

I need to pay a bit more attention to this, however I believe it is predominantly the male commentators, not Chrissie Evert and Mary Jo Fernandez, who incessantly bring this up.  If Serena misses a shot, it's because she had a baby, after all, and had to take time off, which means that she absolutely, positively must struggle.

In fairness, if another player has been sidelined because of an injury, the commentators reference back to that repeatedly as well.

Somehow or other, the injury thing makes more sense to me.  Childbirth?  Not so much.  Serena whacks the ball with muscles other than her vaginal floor, although I've never played tennis at a high level so maybe those do come into play, who knows.

Really.  In this day and age we continue to deflate women because they have become mothers?  Once upon a time, I made the fatal error of telling someone at a social event I was, at that juncture, staying home with my children (who were 4, 2 and a couple months).  SHE looked at me as if she had just observed my brains devolve into mush, meaning there was nothing she could talk about with me.  SHE said, "Oh," turned on her heel, and walked away.

I felt sorry for her then.  I still do.  I will not be dismissed on any level, especially not childbirth and motherhood.  Mothers, you stand strong.  You carry the world on your shoulders along with your children.  The place would implode without us.

And then this little gem came across the wires today.  According to the NYTimes (they of the you have to pay to see recipes, okay, I understand...), the US threatened nations over a breastfeeding resolution.  

Oh, you mean the one that recognized the importance of breastfeeding for infants and would work against misleading attempts to sell substitutes for a mother's milk?  Threatening countries with retribution on trade and military aid?  In third world countries where the water is contaminated, water that the mothers use to mix formula and the mothers are so poor they water down the formula so that their children then are malnourished?  Saying that the resolution placed unnecessary hurdles for mothers seeking to provide nourishment for their children.  

Yeah.  That one.  

Mothers, you stand strong.  You carry the world on your shoulders along with your children.  The place would implode without us.  

Cooking:
If you're gardening or visit your local Farmer's Market, you're probably seeing zucchini.  If your neighbors garden has a zucchini plant, there may be a couple of the squash anonymously left on your doorstep.  What's a cook to do?

Try Zucchini Boats.  

And indeed, this is from the NYTimes Cooking Section

• 4 zucchini, about 1/2 pound each
• ½ pound fresh mushrooms
• 4 tablespoons butter
• 1 cup finely chopped onions
• 2 teaspoons finely minced garlic
• 2 teaspoons lemon juice
• ½ teaspoon finely chopped fresh thyme or half that amount dried
•  Salt to taste if desired
•  Freshly ground pepper to taste
• 1 cup plus 2 tablespoons fine fresh bread crumbs
• ⅓ cup finely chopped parsley
• 4 tablespoons freshly grated Parmesan cheese
• 1 egg yolk
• 3 tablespoons olive oil
• 1. 1. Preheat the oven to 450 degrees.
  2. 2. Trim off the ends of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leaving a shell at least 1/4-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1 1/2 cups.
  3. 3. Pour enough water to cover the shells into a saucepan, and bring to a boil. Add the shells, and let simmer 2 minutes. Drain thoroughly.
  4. 4. Clean and finely chop the mushrooms. There should be about 2 cups.
  5. 5. Heat the butter in a heavy skillet, and add the onions and garlic. Cook briefly, stirring, and add the mushrooms and lemon juice. Stir and cook about 1 minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates.
  6. 6. Spoon and scrape the mixture into a mixing bowl, and let cool slightly. Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese, and blend thoroughly. Stir in the egg yolk.
  7. 7. With 1 tablespoon of the oil, brush the inside of a baking dish large enough to hold the shells in one layer.
  8. 8. Spoon an equal portion of the filling into each shell, and smooth over the top.
  9. 9. Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese, and sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with the remaining 2 tablespoons oil.
  10. 10.Place the dish in the oven, and bake 25 minutes. Serve immediately.