My food-day started early and with black coffee, which I drank as I made the crepes for breakfast.

I made 5 crepes with a diameter of 30 cm (which is the size of my pan).

• 250 ml of liquid whole milk
• 2 eggs (L)
• 30 gr of powdered sugar (I prepared it by blending dry white sugar in the blender)
• 125 gr all-purpose flour
• 25 gr margarine with salt
• A dash of liqueur (which I didn't use today)

To preprae these crepes, do as follows.

In a bowl, vigorously mix all the ingredients in this order: first the milk and eggs, until homogenized; then all the sugar and flour and finally the soft margarine (without melting, otherwise the crepes lose softness).

Strain through a sieve to remove all the lumps. Refrigerate in a covered container for 1 hour. Meanwhile, prepare the filling.

After the hour, heat a crepe pan or a frying pan of 30 cm approx. over medium heat. Add a tablespoon of margarine only for the first of the crepes (which is usually not served at the table, as it is greasy and with irregular edges). Fill 3/4 of a ladle to pour each time into the hot pan. Cook for one minute on each side.The trick to know if it is time to flip the crepe is to wait until the edges are well browned; then, peel them off with a paddle or even with your fingers and flip them over.

Crepes are not pancakes. Crepes do not contain soda or yeast. They are thin and flexible.

I used two apples for the applesauce: a green one and a golden delicious.

I peeled them well and removed the cores. Then I cut them into thin slices without much care.

I cooked them in a saucepan with the juice of 1 lemon, 1/2 cup of water, 1/3 cup of sugar, a pinch of salt and 2 tablespoons of ground cinnamon.

When the apple slices began to become transparent, I added 2 tablespoons of cornstarch diluted in half a cup of water.

I stirred for 1 minute and that was it.

I served the crepes with the applesauce and the almonds.

I am not really fond of sweet breakfast, so at the moment I ate one crepe only... and ate another one a couple of hours later in front of the TV.

We had cold latte at noon because lunch was going to take a while.

It's a regular latte with a good amount of vanilla, and is served with ice cubes.

After I had my cold coffee, I cleaned the chickens we'd bought the day before.

I separated the pieces into plastic containers, to refrigerate them and used some of them for our lunch soup.

I used plantain, pumpkin, potatoes, and carrots for our soup.

A minute before it was ready, I added freshly chopped cilantro and parsley.

And served it with arepas.

I had made vanilla sponge cake for dessert. I served it with black coffee. But we had it a couple of hours later.

I only took a hot hibiscus infusion in the evening.

And these were the highlights of my food-day. I hope you had a great one, too.