Anne Hathaway reflects on her challenging journey to motherhood and the heartfelt influence her openness about her experience has had over the years.
Oscar-winning actress Anne Hathaway, who is a mother to sons Jonathan, 8, and Jack, 4, with her husband Adam Shulman, recently looked back on her challenging journey to motherhood. She shared how she faced a miscarriage while performing in the Off-Broadway play Grounded for nearly six weeks in 2015.
Reflecting on her experience, she told in a cover story published on March 25, «The first time it didn’t work out for me. I was doing a play and I had to give birth onstage every night.»
During that time, she felt that «it was too much to keep it in when I was onstage pretending everything was fine,» and chose to be honest about her struggles with her friends and family. «I had to keep it real otherwise.»
Later on, she extended this same openness to the public when announcing her pregnancy. She explained, «When it did go well for me, having been on the other side of it — where you have to have the grace to be happy for someone — I wanted to let my sisters know, ’You don’t have to always be graceful. I see you, and I’ve been you.’»
«It’s really hard to want something so much and to wonder if you’re doing something wrong,» she added. The Oscar winner further recalled her shock at learning how many pregnancies end in miscarriage. According to the Mayo Clinic, 10% to 20% of known pregnancies end in miscarriage, though the actual number is likely higher. She wished that this information was more widely disseminated.
Anne continued, «I thought, ’Where is this information? Why are we feeling so unnecessarily isolated?’ That’s where we take on damage. So I decided that I was going to talk about it.»
When Anne Hathaway announced her second pregnancy on Instagram in 2019, she accompanied it with a powerful caption.
«It’s not for a movie…» Hathaway wrote, referring to her baby bump. «All kidding aside, for everyone going through infertility and conception hell, please know it was not a straight line to either of my pregnancies. Sending you extra love.»
Reflecting on the impact of her candid post, she shared, «The thing that broke my heart, blew my mind, and gave me hope was that for three years after, almost daily, a woman came up to me in tears and I would just hold her, because she was carrying this (pain) around, and suddenly it wasn’t all hers anymore.»
Reflecting on her experience, she shared that given «the pain I felt while trying to get pregnant, it would’ve felt disingenuous to post something all the way happy when I know the story is much more nuanced than that for everyone.»
Recently another actress, Nicole Kidman, also shared her struggles having children.
Preview photo credit Siegfried Nacion/STAR MAX/IPx/Associated Press/East News, annehathaway / Instagram
Why Purslane?
Have you ever used purslane in a recipe? It may surprise you to hear that this frequently disregarded plant—which is occasionally seen as a weed—is actually a nutritional powerhouse and can be quite pleasant. I was first introduced to this adaptable item by my Turkish neighbors, who also showed me how to use it to make a dish that surpasses the flavor of meat. Allow me to explain to you how to enjoy this tasty and healthful plant at home.
Omega-3 fatty acids, vitamins A, C, and E, and minerals like calcium, magnesium, and potassium are all abundant in purslane. It’s a lovely complement to many recipes because it’s not only healthy but also has a crisp texture and a somewhat acidic, lemony flavor. The best thing about it is that it grows really easily and is frequently found in markets and gardens.
You’ll need the following to make a tasty purslane meal with Turkish influences:
Two cups of young purslane leaves with delicate stalks
One large onion, diced finely
two minced garlic cloves
two medium-sized sliced tomatoes
One-third cup olive oil
One tsp of paprika
To taste, add salt and pepper.
Juice from lemons (optional)
To prepare the purslane, start by giving it a good rinse to get rid of any grit or debris. Take off any tough stems, leaving the fragile stems and leaves alone.
Sauté the Garlic and Onion: Heat the olive oil in a big skillet over medium heat. Add the minced garlic and diced onion, and sauté them until aromatic and tender.
Add the Tomatoes: Cook the diced tomatoes for about 5 to 7 minutes, or until they begin to break down and produce a sauce.
Cook the Purslane: Add the purslane to the skillet along with the tomato mixture, making sure to fully combine. Add the pepper, salt, and paprika. Cook everything until the purslane is soft but still somewhat crunchy, about 5 minutes.
Finish with Lemon Juice: Right before serving, drizzle a little lemon juice over the dish to add even more flavor.
This is such a versatile dish made with purslane. It goes well warm as a side dish or cold as a component of a cool salad. It tastes well on its own with a slice of crusty bread or as an accompaniment to fish or grilled meats.
A tasty and healthy addition to any dish is purslane. Its distinct flavor may compete with even the tastiest meats. This easy and tasty meal with Turkish influences is a great way to incorporate this amazing plant into your diet. Try it and savor the delicious flavors and health advantages of purslane!
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