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.

I love these scones. I hope so much I can eat them again one day. They are sweet with a tender crumb. It's unbelievable, but I happen to have an old text document with the recipe on it!

You will need:

2 cups of flour

¼ cup of sugar

2 t baking powder

1/8 t salt

Mix with wire whisk.

With fingertips rub in 5 1/3 T of butter.

Boy, I am WAY behind on posts! For our Boston Tea Party this year I made pickled beef tongue as I always do. I love pickled tongue. It's one of the best meats. It's very tender and the pickling process gives it loads of flavor. As 8 year-old Henry said at this year's tea party, "It's beef, but it tastes like pickles." Yes, Henry. You are right!

Start with a grass fed beef tongue.

Baklava became a yearly tradition in our house many years ago when my sister first came across the recipe in a McCall's Cooking School cookbook. Since the recipe I have is just a runoff from that cookbook, I can't be certain of the exact book, as it's a 3 volume set. The recipe was well loved and it's been a staple around the holiday season ever since. I'm gluten-free, but I still make it for my mom because she loves it. :-) It takes time, I won't lie, but the results of home-made baklava are well worth it.

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.

I started a new batch of sourdough starter a week ago. I'm gluten-free, but I was asked to do a sourdough bread baking demo. It's been so long since I've had bread that when I went to check on my old sourdough starter in the fridge, I realized it had long since died. Starting from scratch is no problem, though. It's kind of fun!

I love this recipe. It took a lot of searching before I was able to find a pecan pie recipe that didn't use corn syrup. This recipe is great because it tastes perfect and no GMO corn syrup is required. Yay for that!

Kombucha is a great, refreshing, health giving drink. I, for one, couldn’t afford to drink bottled raw kombucha from the store, but making your own is simple and cheap! You can find this and other great fermentation recipes in Sandor Katz' book, "Wild Fermentation".

To make 1 gallon of kombucha you will need:

I love fajitas. I had to come up with something a little different for them since they are usually in flour tortillas and I don’t eat flour. I substituted corn tortillas and that worked out great!

Here are the ingredients:

Some nice corn tortillas, 1 sliced red onion, 1 sliced orange pepper (or whatever color you prefer), and about 1lb of thinly sliced round steak from a delicious grass-fed cow.

There are probably many hard core stroganoff lovers that would cringe to think of beef stroganoff without sour cream in it. I am here to tell those people: it can be done and be done successfully! So if you formerly loved beef stroganoff and are currently dairy free, this recipe will bring you joy.

I got the original recipe which I altered from one of my favorite recipe sources, Michael Chu at Cooking for Engineers.

Here are all the ingredients for the dish: