I think this is my first real ingredient-through-finished-dish recipe post I've done in Uruguay! Wow, and it's only taken me 9 months! It's silly it's taken me so long, but better late than never.

These are just a few images of food that left an impression on me as being different. First off is an amazing steak I bought at Tienda Inglesa on one of our first trips there. In Uruguay the beef is held to the highest standard. It is grass finished on organic native grasses as a matter of course. Grocery stores still butcher, hang, and process their own beef. It's a wonderful thing to see beautiful beef, well marbled with golden, grass finished fat, sitting on the grocery store shelves. The meat here is also very fresh.

If you've never had a well prepared leg of lamb, I can honestly say you're missing out. Lamb is not an oft used meat in the US, but it's a staple meat in many nations. For us it was a nice treat. We would buy one lamb every year and I would try to make it last until the next year. I sure miss Bev and Chuck's awesome grass-fed lamb!

Kim Knoch at The Nourishing Cook has given herself quite a challenge.

Baked lamb or goat shanks with rosemary and mustard sauce is one of my favorite meals. I can't even describe how wonderful the house smells as the fresh rosemary wafts through the rooms.

It was time for me to make a big batch of baked beans again, so I thought I would document it and share the recipe. The recipe can be found on page 497 of Nourishing Traditions by Sally Fallon.

Yay! My favorite holiday! We had such a wonderful Thanksgiving this year. It was just the three of us, no pressure whatsoever. I got up late, took a shower, and didn't stress at all about the big day!

On to our gluten free, casein free Thanksgiving!

I didn't know what to do with the last of my garden crop. I had canned tomatoes and cooked and frozen as many veggies as I cared to. There were a few vegetables that didn't have much of a harvest, so I had the idea to make a giant pot of veggie stock.

I started with all my green onion tops...

...then I added all the late ripening tomatoes...

Pot au Feu is a big favorite with me. It's a simple French boiled beef meal. This particular recipe was from Julia Child and is a classic French meal.

I started by going on a picking extravaganza in my garden.

I wanted to post this beautiful garden meal I made. It's also my first post with the purple Graffiti cauliflower from Territorial Seed Company in its cooked form. I was surprised because it didn't lose its color. Instead the color seemed to intensify and all I did was steam it until tender.

This meal includes: