The weekend is that wonderful period of time that turns out to be ephemeral, full of happiness that allows us to release the stress of the work week. On many occasions weekends are full of divine excesses; especially when it comes to meals while during the week we try to restrict ourselves to consume only the necessary and most common items on the menu.
Typical Venezuelan dish: pabellón a caballo.
It consists of: black beans, shredded meat, rice, slices, fried egg And cheese.
In Venezuela the main course takes place at lunch, so we certainly leave the weekends to prepare what many call proteins such as meats, chicken, stews, grains so that during the weekdays the preparation of the dishes is much simpler and practical. If it were not this way then we would have to prepare things daily and it would take us much longer; considering that when we get home from work we usually arrive a little exhausted.
Particularly it happens to me a lot, I come home from school, rest for a while and finally I get ready to prepare lunch. For example, if it is pasta, I only have to cook it, since the ground meat is ready, distributed at least 1 kilogram in small trays (some of them we put to freeze) just to heat, fry plantain to accompany it and sometimes salad.
I have always liked to eat in peace, it is a sacred moment, where I do not like to be interrupted, so from Monday to Friday my breakfast is before going to school, at about 6 am and nothing better than doing it with an arepita stuffed with shredded meat or ground beef, ham and cheese or scrambled eggs, among other contours.
The images are my own, taken from a Samsung phone.
Translated from Spanish to English by DeppL (free version).
