Day three- Three meals! Why am I still hungry?

This is day three of Live Below The Line. And today, I managed to have lunch! My stomach is just settling down from the "Tacu tacu" Peruvian rice and bean cakes I had for dinner. How is it that the day when I had three meals is the day I feel more hungry than ever? Before school, My sister and I went on a walk to film the opening, morning scenes of a video we are making which I will post tomorrow. My school was re-opened today. At school, I found it really hard not to have any of the fruit New Zealand school children are having. I found some oranges on the ground. Would it be cheating to have one of those? Our children are obviously unapreciative of their priviledge. Today, my Dad said that he had taken in a lot from what I'm doing. It makes him more aware not to waste food. That's a large part of Live Below The Line. We may be a bunch of whiny, complaining rich people who can barely buy food on what one in seven of the world's population lives on. But we are agents of reality showing our friends and family the state of the world. I myself am now more aware than ever of the way I live.

Meal One;
Daliya, $0.60, see day one. I also had a sardine with it this morning.

Meal two, Left over 1/2 cup of Babenda, one sardine, and 1/2 of the left over dal, leaving one 1/4 portion of dal for another day.

Meal three, Tacu Tacu total cost (aprox) $0.80

This is the sofrito. Sorry, I kinda ate the tacu tacu before I could take a photo.

Roughly 1 cup cooked beans -$0.30
1/2 cooked rice (About a third of a cup raw) - $0.15
One tomato from a tin, -$0.15aprox
Herbs from the garden
-Oregano, parsely, and coriander would be ideal.
I ended up using Thyme, parsely, and basil.
1/4 tsp ground cumin - 1/5 a cent
Little onion,
3 cloves garlic.
1 tsp sweet chilli sauce.

Make a 'sofrito' by cooking onion, 2 cloves garlic, then adding tomato, herbs, and cumin.
I saved two teaspoons for my next Peruvian inspired meal. Then I rolled the beans in the sofrito. I then mashed the beans with a fork, and mixed them into the rice by hand. I shaped it all into one big patte, and then I fried some onion and the other clove of garlic in a teaspoon of oil. I fried the tacu tacu until the rice on the outside was browned, and served it with a tiny teaspoon of chilli sauce. While I was cooking it, it looked white. I expected it to taste bland. But it didn't! it had a wonderful flavour. My only problem is that there was not quite enough of it. I think this is a problem many people in poverty face.

Inspired by this more authentic recipe; http://www.piscotrail.com/2011/04/06/recipes/tacu-tacu-peruvian-refried-beans-and-rice/