Straight off the success of making pickles, the pioneer woman in me has kicked in to action.  Even on the Ides of March, I've decided to make my own apple cider vinegar.
     The stuff is good for you!  I like to add it to smoothies or sometimes when cooking veggies.  It's good to drink a shot now and then, as well. 
     Problem is - you can find it for sale in Uruguay, but it's VERY expensive.  But apples are grown here - fresh, plentiful, and cheap.
     After awhile spent with Mr. Google, it seems that making apple cider vinegar (ACV) is straightforward and simple. 
     I did it!  No steamy kitchen is required, only large jars, water, apples, sugar, and three weeks of patience. 
Here's my recipe -
​Making Apple Cider Vinegar - Miss Cookbook.com.

     An asado in Uruguay is an outdoor barbecue. It's a great idea to have an Asado to celebrate every now and then with your friends, neighbors, or workers.  For our first one, my husband bought traditional Texas barbecue meat:  steak, ribs, and sausage. Everyone loved it, but my hubs was informed that true Asado meat has bone, lots of fat, and gristle in it.
     When it was my turn to host an Asado on my own, our friend bought the meat for me (bone and fat included) and I provided the side dishes (non-traditional.)  
     An Asado is a great deal of fun, as the meat cooks slowly all day.  We had ours to celebrate laying the foundation for the barn.  You don't need a fancy parilla (grill), just some charcoal and wood on the ground will do.  No utensils are needed; everyone brings his own fork and knife in a holster.  We're always ready to eat meat in Uruguay!  
​       Plates at our Asado consisted of leftover pieces of wood cut to measure!  Since it's spring and strawberry season, I made a strawberry shortcake with whipped cream (very American of me).  Everyone was delighted and ate every bite, with one person taking home the leftover cake on his motorcycle.  It was a lovely time, with the guests serenading me with songs at the end of the meal.  Ah….Uruguay!