My food-day started early as usual, with a cup of hot black coffee, strong and no sugar. I started making breakfast early, at 7 a.m. approximately.

When my husband woke up, I had a second cup of coffee to accompany him. My pleasure.

For breakfast, I made a sweet chili and white cheese omelet.

To prepare it:

1. Cut a handful of sweet bell peppers into thick julienne strips and fry them in olive oil and butter.
2. Separately, beat the eggs and add 1/4 cup of milk and a tablespoon of butter for every 4 eggs.
3. When the sweet bell pepper is golden brown, take out of the frying pan, mix everything in a bowl and add the white cheese and salt to taste.
4. Return everything mixed to the pan and cook it in the form of a trotilla.
5. Immediately after unmolding the tortilla, grate cheese on top (I used manchego) so that it melts a little. You can also sprinkle with freshly ground pepper.

I also made my customary sesame crusted arepas to go with it.

I wanted to make fish soup for lunch, so we went to the public market. I bought 2.5 kg of fish for 4$. 1 kg of tuna medregal and 1.5 kg of cojinovas. The tuna was for the soup. They make a very tasty broth. I love it. I used, as always, my dad's recipe. I have never had a better fish soup than my dad's. They were fresh, fresh, fresh. Look:

I cleaned all the fish. I also cleaned one for my cats (they eat the raw livers; they love those).

At 3 pm we ate our delicious fish soup, made under my father's recipe.

The process is simple:

1. Clean the fresh fish and rub it with salt, lemon and crushed garlic. Reserve along with a little of the sweet chilli bell pepper and a few culantro leaves.
2. While the fish is macerating, peel the root vegetables (I used white ocumo, yucca, green plantain and auyama) and boil them together with the onion, sweet bell pepper and crushed garlic. Add salt to taste.
3. When the vegetables are almost cooked, add the auyama and 5 minutes later, the fish (with the culantro and the rest of the seasoning).
4. The fish will cook quickly, 7-10 minutes. Turn off the heat and let the soup rest for at least 15 minutes before serving.

I pulled the culantro leaves from my little plant on my kitchen windowsill. It felt funny; it's so tiny.

The broth is light and surprisingly tasty. An incredible flavor.

When we finished eating lunch, I prepared coffee and we drank it with some bread filled with guava jam. In short, it was a very "Cumanés" lunch. I love our local cuisine.

Oh, we also bought 1 kilo of raw peanuts for $1.25. My husband washes it at home, adds salt and bakes it in the electric oven. It is crunchy and tasty; a healthy and delicious snack.

I prepared a cornstarch atol, not too thick. I added a dash of vanilla and lots and lots of ground cinnamon. We ate it while watching Pasapalabra. After that, I knew I wouldn't want to eat dinner anymore, and I didn't. I came to upload my Food Diary Game entry and will most likely have a hot herbal tea later, to help me sleep.

Wish you all the best. See you tomorrow on my next entry.