8/11/2020
(Above: Dawn in the southeast beef pasture.)
Summary: Today began with calisthenics, a beef pasture check with Padre, and the usual Jacobhousekeeping tasks. This was followed by a little over 2 hours of writing interrupted only once by a Master Blend customer. I next ventured over to the studio for a brief visit, and then, on finding that we did not have much planned for lunch, offered to make a baking-powder pizza or take a trip into Sushi Bistro of Ocala. The latter was chosen*, and after a quick pickup, we were eating a delicious midday meal of sushi, cucumber salad, and watermelon at 1:25 PM.
An 3-week old Angus calf. Unlike most calves which become lighter due to the shedding of excess copper (and other minerals), this calf has retained its glossy black coat. 
Sushi, cucumber salad, and watermelon. This was a prime lunch. 
Last night’s dinner consisted of frozen-to-grilled chuck steak, springmix, and watermelon. It was simple yet satiating.
(6:33 PM Update:) Afternoon activities were initiated by 22 minutes of rest, Master Blend bookkeeping, and writing. I next helped with a variety of cattle-related activities, including: capturing bovines for a variety reasons**, checking the barn for ailing animals, and partaking in a quick beef pasture Segway ride. This was followed by an interlude of moving a new freezer into the Master Blend Freezer Room and then by the final beef pasture inspection (performed on foot due to rain). Now I have returned to Jacobhouse where I am presently finishing today’s entry before making slow-rise pizza dough for tomorrow and enjoying some leisure.
Final Note: Dinner tonight will likely consist of leftover soup from Sushi Bistro, salad (also leftover), and watermelon. It will be quite refreshing and light.
* Now I will be able to make a yeast-crust pizza for tomorrow’s lunch.
** Vaccination, breeding, and pregnancy checking.