On Wednesday I had a granadilla* and a banana de seda** before training and two shakes after training: one with lúcuma* and milk and one with frozen banana de seda, milk and cinnamon.
Then I had lunch with my sister Gloria in a cebichería*** called Punto Azul, which is a short stroll away from UPC, the uni I went to and where Gloria works and studies. There were few free tables left when I arrived, so I sat down and waited for her. As usual in this kind of restaurants, we ordered a cold dish and a hot dish to share: tiradito tricolor*** (with three sauces: lime juice, yellow chili sauce and rocoto sauce. Rocoto is a red chili similar in shape to capsicums but with a black stem and really hot) and tacu tacu especial con filete de pescado (tacu tacu is a mixture of cooked beans and cooked rice seasoned with onion, garlic and chili, and shaped like an American football in a wok. The one we ate had seafood mixed with the beans and rice, plus two breaded and fried fish fillets on top). To drink I ordered a Cusqueña negra (malt beer) and Gloria a Inca Kola (our national soft drink, sweet as hell. Only Peruvians like it, and not all of us, I’m one exception). In every cebichería you get complimentary canchita (a special kind of corn that is toasted in a pan with oil and salted), sometimes chifles (salted banana chips). This time we got only canchita, it was so good and we were so hungry that we asked the waitress for a refill.
The food arrived quickly, the tiradito was very yummy, the tacu tacu was alright, although some of the seafood morsels were not top quality (leftovers from other dishes, maybe?). The breaded fish fillets were delicious, big and not greasy at all.
After lunch Gloria showed me how much my uni have grown. There are new buildings everywhere (they had to buy houses around the original campus) and way too many students. They have several eateries inside the campus (including Starbucks) and vending machines, all the eateries are usually packed and the machines run out of food constantly. I remembered my time in uni, when we had only one cafeteria inside the campus and a couple of vending machines that were usually full. In those days, when my nutrition sucked big time, my lunch used to be a bag of sweet biscuits and a soft drink. And I thought I was eating “light” because of the size of the meal. Other days I would go with some friends to Bembo’s (a Peruvian burger franchise) and eat a cheese and bacon burger with soft drink and chips. I’m glad I realised later what I was doing to myself.
My mum and I had a light dinner that night before going to Lama Ole’s public talk: Lebanese bread with avocado and sugar. Eating bread with mashed avocado and sugar is a very typical thing in my family, I suspect it was my grandmother’s idea.
I went with my parents to the public talk but they didn’t stay until the end (close to midnight). When I got back home I was a bit hungry, so I ate a mini king kong with manjarblanco de lúcuma (caramel with lúcuma) that my aunty Emi had given me. King kong is a dessert made with layers of cookie made with milk, flour, eggs, shortening, sugar and cassava starch, sandwiched with caramel and sometimes pineapple jam or quince paste.
* The explanation about granadilla and lúcuma can be found here.
** The explanation about the types of bananas can be found here.
*** The explanation about cebicherias and tiradito can be found here.