When I got pregnant, I didn’t think it would have an affect on food blogging. Maybe just some mentions here or there about my cravings and a few constraints given by doctors. I certainly didn’t expect to have morning sickness (which I call 24 hour sickness) for a good 4 1/2 months.  It hit me so unexpectedly since my sister-in-law, cousin-in-law, and a few friends escaped without a single whiff of nausea. Then, everyone started promising it would be over as soon as the first trimester was done. I heard stories about the day they hit 12 or 14 weeks and the spell was lifted. They were ravenous animals and could eat anything that came in sight. I longed for that miraculous day.

Week 12 past, then week 14, and I still felt like I was on a little boat in the middle of the sea. My OB said, well, for some it takes 16 weeks…which came and went as well. I was starting to feel less nauseated, but brushing my teeth or eating certain things still made me gag and half the time, something came out (over-share?).  I’ve learned that fresh apples and pears  have to be limited to a few bites. A whole fruit and I was done. Chicken too. A little soup or a little piece in a stir-fry wouldn’t hurt, but a whole chicken leg and there goes dinner. Oddly, I didn’t have an aversion to these things. I just knew I couldn’t eat them.

Today, I’m at week 20, officially at the half-way mark! Even though most of the nausea is gone, I still don’t really enjoy food. It’s the strangest feeling and makes me feel like I’m not myself. Who would have ever thought you could get me out of the kitchen? Yet, these days, I find myself having major trouble talking about food, thinking about food, let alone write/test recipes and blog about food. My midwife (I’ve since switched from OB to midwife) thinks it’s pretty strange too but ah well, what can I do? You forgive me right? I will bounce back eventually but until then, I thought I’d share five of my favorite fall recipes from past years.

Roasted Butternut Squash, Pears, and Cranberries

Roasted Butternut Squash, Pears, and Cranberries

I developed this healthy side dish with lovely fall colors for Thanksgiving last year but it’s simple enough to make for any weeknight. You should be seeing lots of butternut squash and pears around in the farmer’s markets now so why not take advantage? I’ve made it a few more times since and it always gets eaten up. Too bad, because it keeps pretty well as a left-over.

Duck Confit with Beet Relish on Pita Square 2

Duck Confit with Cumin Scented Pickled Beets

If you’re going to have any dinner parties this fall, this will be your hit hors d’oeuvre. The tender little shreds of salty duck meat are off-set by the brightness of luminescent pickled beets. It sounds a wee bit fancy but they’re not hard to make and it can all be made ahead of time. You can even make it days ahead of time, leaving you lots of time for all the other preparations or maybe a shower. (I always plan to shower before my guests come and it rarely happens.)

Chinese Chicken Corn Soup in tea cups

Chinese Chicken Corn Soup

As I’ve mentioned before (in the Daikon Soup post), I love soups in the fall, but not the same soups I crave in the winter. I don’t want the really heavy and creamy ones yet, just something light and warm to hug the soul. This Chicken Corn Soup does exactly that and like that good friend, it’s been with me since childhood and I’m so happy to share it with you. Fall also brings on a bit of laziness in me, and this is a soup that can be made with just pantry ingredients, no hassle and no shopping. This quick fix can take as little as 5 minutes.

fork through Pumpkin Lasagna 5

Pumpkin Lasagna

Pumpkin Lasagna has been one of my most successful recipes to date. (Measuring success by how many links to it, mentions in media, and how many people who’ve tried it.) As a matter of fact, it was just featured on Parenting Pink two weeks ago. Ironically for me, that’s a site about raising girls! Back to the lasagna, it’s definitely one I’ll be making for my girl. It’s so creamy and comforting, the new ultimate combo of sweet and salty for me. It’s also my go-to main course when vegetarian friends are coming over.

Earl Grey Apple Sauce served in tea set 2

Earl Grey Apple Sauce

When it’s apples everywhere, it’s fall, and it’s hard to get sick of it no matter how much apple cider, apple doughnuts, apple pie, and apple crumble you have. There’s always more room for apple cobbler, apple strudel, apple dumplings, and apple sauce. Apples always give you that familiar feeling of home so I like to throw in some twists here and there, here being Earl Grey tea. You get an extra aroma, like a waft of maturity sent from a great aunt who approves of this apple sauce. Pick your pinky up and enjoy.

posted by jessica at 02:58 PM Filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.