I can’t eat food that resembles the animal it came from. I understand that all meat comes from a animal, but I’d rather not be reminded of it every time I eat. Steak, okay it looks nothing like a cow. Shrimp, only if it’s cleaned up. Mussels, I have to distract myself with other thoughts.

For the past two weeks I spent in Manila and Singapore, I was treated to a lot of good food, fresh and delicious. Unfortunately, Asian cuisine is also rife with whole animals. Hong Kong roast pigeon with the head still attached, lechon or suckling pig spit-roasted over a charcoal fire, lobster picked live from the tank and boiled in a pot, whole steamed fish (the head’s supposedly the best part), grilled freshly-caught prawns not peeled and not deveined – all these are typical dishes one finds in restaurants. At Jocelyn’s wedding, they even served jellyfish and sea cucumber. I see these creatures on dives. Even after I put these delicasies in my mouth, I couldn’t get their images out of my mind. I almost gagged right there at the table.

Well, I’ve had enough of dead animals on plates! I’m going part-time vegetarian. Recognizing that I can’t go cold turkey (pun intended) on no meat, I vow to incorporate more vegetables into my meals and order vegetarian when I eat out. It will not only make me feel better about my food, it’ll make my body healthier too.