Buen Provecho: Part 1 (Friday November 19th--Day 8)

Welcome to the world of glorious food. As Pedro--the farm´s owner-- so insightfully stated: ^We have barely finished this meal and already we´re planning tomorrow´s.^
Let me explain how meals work around here. And by `here`I mean Argentina in general. For breakfast, you wake up and eat whatever small substance you find lying around. Usually, this means bread and mate, or the occasional oatmeal and pastry. For dinner, you also eat whatever you can find lying around. More bread and mate, or leftovers. Now lunch. Lunch. There´s a meal. There´s an experience. Everyone--friends and family--stop whatever they were doing to come together to share a huge meal that someone has spent all morning cooking from fresh, local ingredients.
Already on the farm, I´ve had the most deliciously fresh chicken soup, homemade meatballs, a rice and meat dish, fresh ice cream, tons of meat, liver and potatoes, some more meat, sausage, and more meat. It´s all cooked to perfection. The ingredients are seasonal. The cook spent hours preparing it. And you´re sharing it with a fantastic group of people over great conversation. Like I said, perfection.