The exact science behind weird pregnancy cravings may be shaky, but two things are certain when it comes to those gestational ‘gastronomic’ urges: they are insatiable, and they are crazy.
The Pickles and Ice Cream cookbook indulges this unique brand of prenatal cray-cray, with a photographic buffet of all the nightmarish stuff keeping preggers women up at midnight–in front of the refrigerator.
If you’ve a taste for Fear Factor-style cuisine, this terrible tome is for you (think banana-and-peanut-butter stuffed jalapeño peppers, or barf-tastic hotdog and pickle smoothie…forget banishing morning sickness, how ’bout inducing it; alternatively, if you’re expecting, you might find the proffering decidedly prosaic – a mere rundown of your weekly menu—although burnt matchsticks al dente may spice up your hormonally jaded tastebuds.
Pickles and Ice Cream is far from the first of its kind, and it probably won’t be the last–the common theme in this new genre of foodie lit being that sometimes, insane concoctions – toothpaste and Oreos, for one – can be surprisingly moreish, but mostly, they’re just disgusting.
Good thing these cravings are only the property of the pregnant…although with lavishly instructional recipe books such as these, who knows what future family suppers will look like?
TOMATO SOUP WITH M&MS
- 1/4 white onion, finely chopped
- 1 tablespoon olive oil
- 1 1/2 cups / 240 g chopped fresh tomatoes
- 2/3 cup / 160 ml chicken stock
- 1 teaspoon sugar
- Pinch of salt
- 1 tablespoon chopped fresh parsley
- 1/4 cup / 60 ml heavy cream
- 5–10 different-coloured M&Ms
- Fry the onions in the olive oil until translucent.
- Add the tomatoes, stock, sugar, salt, and parsley.
- Simmer on medium heat for 20 minutes.
- Allow to cool a little and then puree the mixture until smooth.
- Return to the pot and add the cream, and pepper to taste.
- Serve in a bowl and sprinkle the M&Ms on top like croutons.