It's my DAY 7, fifth day of the Third Season of the Food Diary Game. It's Sunday, and I traveled home, finally.

I share this post in English, from the #SteemFoods community, led by @steemitfoods and @alikoc07 on the occasion of the Third Season of the Food Diary Game, now promoting #Club5050.

50% of the rewards from this post will go to @sf-charity, in order for me to help more families benefit from medicine and food.

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My food-day started super late, after 10:30 a.m. I slept in. My sister boiled some hallacas I had bought the day before to share with them--I saved one for my husband--; she served them with hot coffee.

I paid $2.5 for each hallaca (200 gr each), $12.5 x 5 hallacas. I found them expensive, but they were delicious and the lady who makes them cooks wonderfully. Just for you to know, I cook my own hallacas at home, and they cost me less than $1 each, huge hallacas (400 gr each). As we finished our breakfast, we left for the supermarket, which is actually a "HyperMarket".

Google Maps - Public Image

I bought cereal, canned black olives, powder milk and coffee beans. I spent 1.9 SBD (because my sister paid for my powder milk by mistake; tutto resta in famiglia, lol). The powder milk--I didn't pay for--was 1.1 SBD.

I arrived in Cumaná after 2:30 p.m. We went to New Market to buy some other things we needed.

We spent 2.4 SBD. As you can see, I bought the cilantro and parsley I needed for my chicken soup. Also, I bought the dates and chocolate coated waffers we had with our afternoon coffee (which happens before proper lunch).

After our snacks & coffee, I got to work on my chicken soup. It was almost 5 p.m.

I usually just add cilantro to chicken soup. But every once in a while, I like to make it the way my mother used to make it: with a generous amount of parsley in addition to the cilantro.

My mom used to make soup this way. She would sauté the chicken pieces in her own fat and a blend of onion, garlic, aji dulce and green and red bell bell pepper (I used paprika powder). Then she would add enough water, a bay leave, and the chopped root vegetables, all except the pumpkin. 5 minutes before turning off the heat, she added the finely chopped pumpkin and the finely chopped parsley and cilantro. Then put the lid on the soup pot and let it sit while the arepas cook.

I made a single giant arepa (as my maternal grandmother used to make it; it was a chicken soup to remember. Very nice.

The soup has an amazing color.

And all I used (now and always) are natural ingredients. We try never to consume monosodium glutamate (Maggie products, "ajinomoto", etc.).

Our stomachs and hearts were pleased.

In the evening, we were not in the mood for more food. We had coffee with milk, instead.