(Above: A couple Belgian Blue burger steaks cooking on the turkey-fryer + skillet contrivance. I am very keen on this cooking method because I can make the cast iron ultra-hot for an excellent sear.)
2/27/2022: Today began in the high 50s and proceeded to warm into the mid 80s. Mostly sunny throughout.
Dawn of 2/27/2022: The exceptionally foggy south-easternmost pasture. 
For lunch today, I made Angus fajitas topped with Salsa Verde (with Avocado Pulp), and these were accompanied by a Padre-made & Madre-dressed salad. 
Jacobhouse sail-shade before pole replacement (the one on the left was snapped partially at the base). 
Jacobhouse sail shade after pole replacement. It was still a little crooked, but at least the structure is now sound. 
Dinner consisted of fried eggs, a banana, and some delicious cucumber salad.
Bonus Video: Padre and I drilling a hole into the sail-shade pole for an eye bolt.
2/28/2022: Today began in the mid 50s and proceeded to warm into the mid 70s. Cloudy throughout.
Dawn of 2/28/2022. Cloudy, grey, and a bit cool. The verdance of the springtime hack-berry trees contrasted greatly with the stark firmament. 
One of this morning’s tasks consisted of adding an electric wire above this water trough so the bovines cannot stand with their front feet in the ‘drink’. 
Mid-afternoon in the south-easternmost beef pasture. The Angus cows appeared especially black in this lighting. 
Two Belgian Blue shank steaks ready for slow-roasting in a 250 F oven. 
Dinner: A reverse-seared Belgian Blue shank steak topped with sautéed garlic and served alongside a sour-cream-filled baked potato and a cucumber salad. An excellent combo.
3/1/2022: Today began in the low 50s and proceeded to warm into the high 70s. Mostly sunny.
Dawn of 3/1/2022: Skies clear and sun shining brilliantly. 
Padre granting bovine #214 a few antibiotic pills to contend with her footrot infection. 
Due to Lorito’s being closed today (reasons still unknown), Padre, Madre, and I tried out Formaggio Pizza near Off-Duty Tavern. The food was OK. It looked excellent, but the flavor for some reason did not match. Either way, it was a new and still-enjoyable experience. 
My first slice of Formaggio, looking the part of a fantastic pizza. 
A picture of the already-engaged pizza. It really did look excellent, and the toppings were of great quality. Lorito’s, however, has chewier dough, more flavorful sauce, and ‘just-better’ cheese. 
Bovines grazing in the central beef pasture (3/1/2022). 
The spinach belonging to hugelkultur #2 has grown some leaves of extraordinary size. Also, in spite of the warmer weather, they have not bolted yet. 
A couple Belgian Blue burger steaks cooking on the turkey-fryer + cast iron skillet contrivance. 
Dinner: The pan-seared Wagyner Blue burger steak accompanied by a baked potato and salad. A classic, and rightfully so.
3/2/2022: Today began in the low 40s and proceeded to warm into the high 70s.
Dawn of 3/2/2022: Padre, Wag, and I Iv’ed an acidic Wagyu calf. 
Later in the morning, I began to help Madre measure and drill holes into a PVC that will support an awning on the eastern side of her office container. 
The aforementioned eastern-side of the office container. 
For lunch, I prepared a classic Wagyner Blue burger steak for Padre and some delicious liver tacos for myself. 
Mid-afternoon in the central beef pasture (3/2/2022). 
At 6PM, I arrived at Fat Tuscan café for another cooking class: Pantry-to-Plate. This was a sample charcuterie setup displaying a unique variety of storebought wares that could make for easy snack materials. Some of it was not-for-me, but I did enjoy the smoked salmon, roasted nuts, capers, grapes, pear, and cheeses. 
The charcuterie platter I made whilst the main course cooked. Radish topped with onion-parmesan, pear, grape, dried figs, and a center of smoked salmon & hard-boiled egg topped with pickled onions and capers. 
A unique pantry-wrought dinner of baked sweet potatoes topped with a black-bean / onion / green pepper mixture and accompanied by a slice of toasted bread. I thought that pantry-to-plate meant “no fresh ingredients”, but it turns out that pantry-food is simply food that can be stored outside of the refrigerator for decently long periods. This includes fresh root vegetables. 
After returning home, I enjoyed a little bit more food: salad accompanied by a couple little slices of Padre-made pizza. Needless to say, it was an evening filled with plenty o’ food.
3/3/2022: Today began in the high 40s and proceeded to warm in to the mid-80s.
Morning of 3/3/2022: A particularly beautiful and peaceful day at the Salt Springs. 
Lunch today was eaten at the Off-Duty Tavern where I enjoyed this Cobb salad along with a fried fish filet and some fries. I have yet to procure a picture of the latter dish… probably because for the past two times I’ve only remembered the fact after I’ve consumed my meal. 
Padre, Wag, and I helped Madre (on top of the container in this picture) put up the awning at the back of her office container. It was fairly simple, and all the bolts lined up nicely. 
Dinner: A delightful dish of pan-seared Belgian Blue short ribs accompanied by a salad comprised of romaine, Jacob-grown arugula, and purple onion. Accompanied by a glass of Robert Hall merlot.
3/4/2022: Today began in the high 40s and proceeded to warm into the mid-80s.
This is the checklist for the afternoon of March 4, 2022. I have found that by sometimes including a photo of this list throughout the week, it helps me recall what exactly was occurring on the farm. 
Midafternoon in the central beef pasture (3/4/2022). 
Dinner consisted of: Cucumber salad, a small baked potato filled with sour cream, and a pan-seared Wagyner Blue burger steak (8 oz). It was tremendous; the new way of cooking beef on the turkey-fryer skillet is extremely effective. 
And dessert: A banana sliced and sprinkled with cinnamon.
3/5/2022: A day beginning in the high 50s and proceeding to warm into the mid 80s. Sunny throughout.
The foggy dawn of 3/5/2022. 
Lunch of 3/5/2022: A simple fare of an extra large baked potato accompanied by a Padre-made and Madre-dressed salad. Very satisfying. 
Late afternoon in south-eastern pasture (3/5/2022). 
After returning to work from the siesta, Padre and I IV’ed an ailing Wagyu calf. 
Another one of this afternoon’s tasks consisted of vacuuming about 3 gallons of water (resulting of melted ice) out of this freezer and wiping it clean. Tomorrow, I will move on to the next freezer. 
Dinner of 3/5/2022: A repast of 7 oz. Wagyu Shortrib accompanied by 7 oz. of Wagyner Blue burger-steak (both seared on cast iron). This was accompanied by a cucumber salad and a glass of Robert Hall merlot. An excellent meal.
Final Note: I wonder if appreciation can be defined as ‘want for what one already has‘.
I like that definition, I also think that there’s an ingredient of acceptance for what one finds in the present moment.