Two food ingredients that both of us love are pork and garlic, especially garlic.  I once made a cream of garlic soup, just because we both enjoyed the smell and taste of this bulbous herb that much.  But, three months into the pregnancy, G has developed an aversion to both items.  The pork isn’t so bad, she’ll just remove it from the dish (but will eat bacon, nature’s miracle meat).  Sadly though, she can no longer stand the smell or taste of garlic.  Even a little bit will induce nausea.

So we’ve (or rather I’ve) been slowly adjusting to selecting and cooking dishes sans garlic =(  At first it was a difficult since I’m used to sprinkling chopped garlic like most people add salt, but gradually I’ve learned to find some alternative dishes that don’t require it, or compensate with additional ingredients.  The crazy thing is that if you were to randomly browse for recipes, most of them include garlic.  With a bit of luck and online browsing, I’ve started to build up a list of dishes that either just don’t include garlic or skipping it won’t adversely impact the flavor.

In case you’re wondering, the above is a franken-dish concocted by my brother-in-law consisting of brussel sprouts, smoked pork belly, Japanese chili powder, honey, truffle oil, and no garlic.