The Twitters

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Nobody Cares

It kind of blows my mind, but absolutely nothing has changed with the rhetoric around breastfeeding in the eight years between the girls. Eight years ago we were discussing how very hard it is to breastfeed, we were shaming moms who rely on formula, and we were arguing about whether or not it's OK to feed a baby in public.

We still have all of those same things. The same words get passed around, like some ridiculous game of Pong that just won't end.

The thing is, we seem to focus on the negative. Always have, always will. I suppose that's in part because there is still stuff like this being said in public places:

(By the way, there's no need to go tell that Pittsburgher to take a chill pill. She already self-diagnosed the real problem.)

But I think all of the rhetoric that never stops ignores one thing: it's not always drama and hardship. For every person who tweets something like that up there, there are 100 people who just plain don't care.

I mean that in the best way possible, by the way. There are a whole lot of people who don't care if you feed your baby in public. They don't say a word. They don't stare. They don't make faces. They just continue on with life, often not acknowledging that a baby is eating.

During Mila's short life, she has dined on a bench at Kennywood.

Nobody cared.

She has grabbed a quick snack at Target.

Nobody cared.

She has enjoyed a leisurely lunch at Starbucks.

Nobody cared.

Mila has worked her way through a multi-course meal in literally dozens of parking lots.

Nobody cared.

She eats 7-8 times per day each and every day, often in public, but not a single person has made a remark, looked uncomfortable, or even acknowledged that she was eating.

It's not always an uphill battle.


Banana Split Zucchini Bread

This was the week it happened. THIS was the week the zucchini took over our lives. On Monday I cleaned out the proceeds from the one pack of seeds Alexis planted in late May. By Friday, we had five new zucchinis ready to be picked. In other words, there's a lot of zucchini sitting in my house right now.

It's a good thing we really like zucchini. We like it grilled, mixed in with other vegetables with rice and pasta, and in breads.

Especially this bread.

This is a modification of my favorite basic Zucchini Bread recipe. I first posted the recipe back in 2012 (thanks, Katie!). Since then, I've made it about a dozen different ways, but this one is my favorite.

Banana Split Zucchini Bread

Dry Ingredients:
1/2 teaspoon salt
3 cups flour
2 teaspoons baking soda

Not Dry Ingredients (I still hate the "M" word):
4 large eggs
2 cups sugar
1 cup vegetable oil
1 medium banana, mashed

You'll also need:
1 1/2 cups shredded zucchini
1 cup crushed pineapple, drained
1 bag chocolate chips (I prefer milk chocolate ones for this)
1 cup walnuts or pecans

1. Preheat your oven to 350 degrees

2. In a large bowl, beat the eggs, sugar, vegetable oil, and banana together.

3. In another large bowl, whisk together the dry ingredients.

4. Add the dry ingredients to the not-dry ingredients and mix well.

5. Stir in the zucchini, pineapple, chocolate chips, and nuts.

6. Pour the batter equally into two ungreased loaf pans.

6a. Alternately, you can make muffins. Fill the liners 2/3 full of batter as they will rise only a little bit. Muffins should be baked for 20-25 minutes, or however long it takes for the tops to be golden brown and for a toothpick to come out clean.

7. Bake for one hour, or until the zucchini bread starts to brown slightly and a toothpick comes out clean.

8. Count the food groups in this here recipe. You did good, yo! It's practically healthy!

Note: I forgot to coat the chocolate chips in flour before adding them. If you do, they won't sink to the bottom of the bread while baking. The bread tastes just dandy when they do sink, but looks prettier if you remember the flour trick.

For the record, Alexis SUPER approves of this recipe.


Balancing Act