When started telling people we were going to take a year off to travel, one of our friends was troubled by one particular thought, “What are you going to eat?”
It was a legitimate concern. I am one of those funny eaters. I try to hide it but every once and a while I have to come out with it. Most of my close friends know and some even boast proudly that they can pick what I am going to eat off of any menu.
I am afraid of food. It’s not that I am afraid to eat and then get fat. In fact, the more likely a food is to make me fat, the more likely I will eat it. Breads, cheese, desserts, bring it on. It’s the foods that keep you skinny that give me angst – protein and vegetables primarily. I am afraid that I will put something in my mouth that will insult my bodies internal meter of what is an acceptable food, which will in turn trigger a gag reflex.
This fear can be all consuming, particularly when we’re at social gatherings or guests at someone’s home. Often, I ask Nellu to switch plates with me and finish the food I wouldn’t eat to avoid hurting anyone’s feelings or getting that dreaded question, “Didn’t you like it?”
In most cases it comes down to texture. If the texture is mushy, slimy, tendony or generally unexpectedly inconsistent… Gag!
When our Sydney host Art was preparing for the Stockton Beach camping trip, he emailed and asked if there was anything I wouldn’t eat. That’s always a loaded question.On our camping weekend, he confronted me. “I used to be like you,” he said.
Art made me swear to try a few things while we stayed with him and I did. There’s no place better to confront a fear than Australia and no better time to deal with eating issues than when you’re a hungry traveler. The night that we got back from our camping trip, he made ribs for us with this delicious sauce. Ribs are usually a big no for me for one major reason: you have to eat the meat right off the bone and sometimes there’s funky things like tendons and ligaments still attached nearby and that is oh-so scary. But I tried them and they were good. I did leave a little meat on the bone mostly because it was close to the tendony looking pieces. I also ate the cherry tomatoes in my salad. All together, progress.
As Nellu goes further down the road of extreme eater trying everything from snakes to cicadas, I am working on eating what most people would consider every day food. But I am trying. To date here are a few things that I have started to eat on this trip (unless of course there’s some serious funk going on and all bets are off):
#1) Watermelon: For years this fantastic fruit offended my sensibilities with its pseudo-sweet watery texture, but now I can’t get enough.
#2) Pork dumplings: The day that we hiked the Great Wall, we returned to our hostel in the middle of the dumpling party. We were famished from hiking up and down the Wall in the August heat. So after checking with Nellu on whether he thought these particular dumplings were “Molly friendly,” I dove right in. They were delicious. In Shanghai, there was a tiny shop just off the People’s Square that served up fried, soup dumplings. We went back there several times and now I regularly crave the little suckers.
#3) Red meat: You may remember that I tried my first steak in over ten years in Buenos Aires. But I have also had red meat since. I ate a steak when we were home at my parent’s house in July. I ate the hamburgers our hosts in New Zealand served up for Christmas Eve barbecue, and two nights ago night we bought ground beef for dinner.
#3) Tomatoes in things, primarily sandwiches: While I am still a little weary of eating tomatoes on their own (seriously, they are super mushy and gooey and not in a sticky, sweet dessert kind of way,) I have tried not to remove them or eat around them when they’re served in other dishes.
I have also stopped for the most part preemptively picking apart my sandwiches to remove anything that could possibly upset me. And you know what I’ve found? Sandwiches are actually better the way they’re served. I guess there is a little genius that goes into sandwich design.