(Above: The fully ‘fixed’ fence separating the central beef pasture from the calf lane with now-tightened barbwire.)
3/20/2022: Today began in the low 50s and warmed into the mid 70s. Sunny throughout.
Morning of 3/20/2022: After a somewhat chilly ride-around the beef pasture and breaking up feed in a couple troughs, I returned to Jacobhouse where I wrote and prepared fish to roast for lunch. The seasonings for this fish are listed a couple images after this one. 
Later in the morning, I helped Padre remove a large broken limb from the central beef pasture. As was to be seen in the video above, the bovines were fascinated. 
Lunch: A baked potato, roasted Mahi filets (seasoned with salt, black pepper, crushed garlic, and lemon juice), and a Padre-made & Madre-dressed salad. Quite tasty. 
Padre and I moved 18 Moo-Magic bags down to the compost stand this afternoon. 
Dinner consisted of 5 fried eggs seasoned with Parmesan Reggiano, black pepper, sautéed garlic, and a dash of Worcester. This was accompanied by a tomato & cucumber salad. 
Dessert: A fruit plate to rival those procured in México. Crisp blueberries, tart strawberries, and sweet cinnamon-coated pineapple and banana.
3/21/2022: Today began in the mid 40s and proceeded to warm into the high 70s.
Morning of 3/21/2022: This morning I installed top-boards along both the north and south portion of the calf-lane’s fence. While doing this, I could not help but note the sheer verdure of the trees and grass and the brilliant azure hue of the sky. 
Shortly before venturing off to a Lorito’s lunch (of which I sadly did not procure any pictures… yet was quite delicious all the same), we worked a number beef cows that need vaccination and medical examination via palpation. 
Mid-afternoon activity: I rode out to the pasture to find a newborn calf attempting to nurse a cow that it was not its mother in a field over 100 yards away from where it was supposed to be. I brought it back via Segway, and this is a picture of it attempting to nurse. ‘Attempting’ being the key word. It has yet to learn. 
Though it may not look fancy, this setup is by far superior to my prior grill. The crust I can achieve on beef with a skillet-on-turkey-fryer is phenomenal, and I can use the deck as an outdoor kitchen counter. 
Dinner: Skillet-seared Wagyu short ribs accompanied by a Caesar salad topped with a piece of tallow-fried kale.
3/22/2022: Today began in the low 50s and proceeded to warm into the mid-80s. Sunny and breezy throughout.
Morning of 3/22/2022: I ventured to Salt Springs and there enjoyed reading “The Death of Ivan Ilyich” by Tolstoy, playing accordion in the cool breeze, and going for quite a frigid swim. 
Jacobhouse on a sunny spring noon (3/23/2022). 
Lunch: Padre, Madre, and I ventured to Latinos y Más. There, Madre procured the Cuban sandwich and Padre and myself got the Tuesday special: Mero Fish Filet. The first course of the special was the salad which Padre and I sprinkled some crumbled tortillas upon for added flavor and texture. 
Following the salad, came this platter. The yellow rice was topped with black beans (from an accompanying bowl), the fried plantains were both sweet & sour, and the lightly breaded mero filet was topped with onions which had been sautéed in a white wine sauce. 
The fully ‘fixed’ fence separating the central beef pasture from the calf lane with now-tightened barbwire. 
Dinner: Truly delectable fare consisting of pan-seared Wagyu shortrib, a couple crusty ‘Wagyner Blue beef croutons’, and a cucumber salad sprinkled with kale crumbles. 
Dessert included a sliced banana coated in cinnamon and accompanied by a couple also-sliced strawberries.
3/24/2022: Today began in the high 60s and proceeded to warm into the low 80s. Late-afternoon rains brought temperatures back down to the 70s.
Dawn of 3/23/2022: Warm and cloudy. 
A delicious and satisfying lunch of baked potato (garnished with 3 asparagus sticks made by Madre), over-easy eggs, and some excellent Padre-made & Madre-dressed salad. 
An afternoon-activity: Searching once more for the newborn Wagyu calf. Before inspecting the lagoon-lot heifer’s field, I took a closer look at the lagoon itself. Fortunately, despite non-optimal viewing conditions, I spotted the little creature’s hiding place. 
A close-up of the hiding spot. 
For some reason, the little bovine had chosen to lay behind the old lagoon pump amidst a swarm of green-flies. I don’t know if there was something dead over there, or if they were attracted by the scent of the calf’s plentiful egg-yolky-smelling manure, but it was a tad disgusting either way. The newborn got sprayed for flies & fly eggs after we brought it up to the barn. 
For dinner, Padre made a cucumber salad, and I made a couple 14 oz. Wagyner Blue burger steaks. The latter were skillet-seared in avocado oil. It was my first time utilizing that oil, and I was impressed by its lack of smoke and neutral flavor (though I should note that I do enjoy the flavor of extra-virgin Olive Oil). 
Dessert: A plate consisting of 1 sliced banana, 2 sliced strawberries, and a couple pineapple chunks. All of the fruit was at prime ripeness.
3/24/2022: Today began in the high 60s and proceeded to cool into the low 60s. Rainy throughout.
The grey and moist dawn of 3/24/2022. 
Lunch occurred at Off-Duty Tavern. Padre got the large salad and fries. Madre got the CNA’s chicken sandwich, and I got the large salad and bowl of fully-loaded lamb & beef chili. It was all enjoyable, and this will likely be the last time I go out to eat with ‘mis padres’ until after the upcoming return to Taxco. 
The beef herd during our mid-afternoon inspection. All bovines were resting beneath a light, drizzling rain. [3/24/2022] 
Padre, Wag, and myself observing a newborn calf nurse of its own volition rather than being forced onto the teat. This is always a wondrous occurrence when it comes to the especially obstinate (or dim-witted) calves. 
The pecan trees of the farm’s frontmost lot are indicating that spring is now here to stay. 
Dinner: A repast consisting of skillet-seared Wagyu short ribs accompanied by a cucumber salad (topped with tallow-fried kale krumbles) and some tallow-fried broccoli. All of it was fantastic, but the most unique (and ridiculously good) combination was probably the shallow-fried broccoli and mustard.
3/25/2022: Today began in the low 50s and proceeded to warm to the mid 70s. Sunny throughout.
Dawn of 3/25/2022: A picture of a pastel pastoral scene taken during this morning’s beef pasture inspection. 
Another image taken a few minutes later during our inspection of the same bovine-inundated field. 
Midday in the south-east beef pasture, looking west. [3/25/2022] 
Lunch today consisted of a couple small baked potatoes topped with over-easy eggs and a little bit of sour cream. This was accompanied by a Padre-made & Madre-dressed salad. 
A ‘raw’ blueberry pie ready for baking. 
Dinner consisted of a reverse-seared Belgian Blue bottom round roast topped with a Padre-made cucumber salad. It was both delicious and ‘saludable’ (healthy). 
Dessert: Instead of the customary banana-and-cinnamon, I allotted myself a piece of homemade blueberry pie. The warm and slightly tart pie was well-complemented by the freshly-wrought whipped cream.
3/26/2022: Today began in the mid 40s and proceeded to warm into the mid 70s. Sunny throughout.
Dawn of 3/26/2022: A crisply cool morning bearing blue skies. 
One of this morning’s tasks consisted of blowing out the bass of my accordion with the air compresser. The process left the instrument much cleaner and far easier to play (all the bass buttons are presently working), but I did have to use some super glue that Padre procured to re-situate a piece of red felt. 
I did not take any pictures of today’s delectable sushi lunch, but here instead is a picture of the day’s baked creation. At the time of this picture, my abode smelled delectable. 
I somehow cooked and neatly packaged all these cookies without having a single one. Later on, however, after Jacobhouse’s weekly cleaning was complete, I obliged myself one of the delicious morsels. 
The first Master Blend beef box prototype containing a novel selection of quality Wagyu and Belgian Blue beef. 
The contents of said beef box (should note that I added a couple more packs of ground beef to bring it up to 35 lbs). The going price for this box is $650.00 
Dinner (‘presentation plate’): Reverse-seared Wagyu Sirloin Tip roast accompanied by cucumber salad and a little bit of spicy mustard. Robert Hall Merlot was once again the beverage of choice. 
Dessert: A cinnamon-sprinkled banana accompanied by a dollop of homemade whipped-cream and a sip of Robert Hall Merlot.
Final Note: I’m not sure what else to write other than this: I appreciate home and I appreciate the people here (both possibly more than I ever have – that is, consciously), and I am simultaneously very much looking forward to the new adventure which begins this coming week.
Great week and an interesting adventure to come, sounds like you’re living life instead of life living you.