The Menu
Well, it has changed a lot. The menu. It used to be one thing, but now it is almost the complete opposite. But I guess that is what hormones do to the body, they have the power to rearrange and create a whole new composition of fine taste receptors. That is what pregnancy does to the body, it unlocks the doors to an entirely new universe with fresh preferences, sophisticated and slightly outlandish tastes, and intriguing eating times.
First pregnant steps are on the menu. I faced significant food challenges in the first two months of this adventure. I didn’t vomit, which is unusual for women during this period. On the other hand, my taste preferences have become bizarrely honed and highly specialized. The combinations were the most peculiar. Pizza with honey, prosciutto cotto, grana padano cheese, capers, and finally honey. You read that right. I had the term “absurd” in my head. Utterly ridiculous, yet delicious. I learned about the alleged pregnant cravings exactly this way.
Definitely, senses like taste and smell change. With them and my preference for various foods. My personal experience has taught me that growing an entire new human being in yourself is the absolute hardest thing in the world and it has drawbacks. This is accompanied by a number of odd happenings, to put it mildly. I had lunch in the morning and had breakfast at night. Additionally, there could not even have been separate meals, simply continuous munching on various foods.
As the second trimester kicked off, a regular diet was already in place. However, this routine would have baffled my neighbour from the third floor who consumed steak and fries every single night. I arrived upon spicy land again. Even though I’ve never liked spicy food, I now had an entirely novel favourite called Thai Tom Yam Soup. Because it contains herbs and spices, it is quite beneficial. The soup has anti-inflammatory properties and immune-stimulating qualities. This is because the dish contains coriander, lime leaves, and lemongrass. Coconut milk gives the dish a rich flavour, healthful fats, and a unique twist. Mamma Mia.
Let’s now discuss the third trimester, which I am currently in. Here is the insatiable need for kachamak, a traditional Bulgarian food. Almost every Bulgarian has sampled this mouth-watering temptation that glides in the corners of their mouth. KA-CHA-MAK. Corn grits, white brine cheese, red pepper flakes, and extra meat if desired. This is what I referred to as a feast while pregnant. Portions weigh between 600 and 700 grams. Delicious, soft, and salty — everything I desire. And I overlooked the most crucial component, butter. As the French proverb goes, “Butter is never enough” — and they are correct. The more butter, the merrier, certainly true. On my menu and in cooking, this is a golden rule. Our typical Balkan kachamak needs a knob or two of butter to be finished off correctly.
After such food-related observations, I believe it is only natural that a book titled “My Menu” contain tales of pregnant women discussing their culinary delights and hardships. Food unifies people and helps us rediscover our shared humanity. I think we should cherish every moment and pay closer attention to what we consume more frequently. Because eating is mostly a social activity and not only a physiological one.
Lora Dimitrova is a JMC major and a graduation senior. She is a pregnant foodie, who tries to balance between a healthy lifestyle and pregnancy cravings.
