You might just be nine months pregnant when nothing sounds good for lunch, so you eat grapes, yogurt, sour cream & onion chips and jello. Hmmm. There is a reason we almost never have those last two in the house, and it isn't just to deprive the children.

And in other food notes, this week's Carnival of the Recipes is up.

And finally, pregnant women like tasty food -- except when nothing sounds good -- and they also like food that doesn't take too long to prepare. This is a favorite around my house, although neither kid likes cooked red pepper much. The Girl will eat raw red pepper all day long though, so I feed her as I'm cutting it up. The recipe as written calls for you to cook up the chicken as part of the meal, but it also works very well and is even faster with shredded leftover chicken (or turkey after Thanksgiving). I think this recipe is a modified version of something found in the Better Homes and Gardens Complete Step-By-Step Cookbook.

Thai Chicken
serves 4

2 chicken breasts
3 green onions
1 medium red bell pepper
3 garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon chopped fresh cilantro
1 tablespoon honey
1½ teaspoons curry powder
1 teaspoon sesame oil
½ teaspoon cornstarch
¼ teaspoon crushed red pepper
1 tablespoon vegetable oil

Cut chicken into thin strips. Heat oil in wok and stir-fry until cooked. Set aside in a bowl.

Thinly slice green onions; cut red bell pepper into 2-inch-long matchstick-thin strips.

In a small bowl, mix garlic, soy sauce, chopped cilantro, the next 5 ingredients, and ⅓ cup water.

In a wok, heat vegetable oil over high heat. Add green onions and red bell pepper and cook, stirring frequently, until tender and golden. Stir in soy sauce mixture and chicken and cook, stirring to coat the chicken well. Serve over Asian rice.