(Above: The morning began with a slight drizzle and a particularly vivid rainbow.)
7/10/2022: Today began in the low 70s and with a little bit of rain. Prevalent cloud cover and rains kept temperatures in the 80s.
Dawn of 7/10/2022. The morning began with a slight drizzle and a particularly vivid rainbow. 
The same image, but landscape and without a Padre. 
The same rainbow persisted long enough that I was able to obtain it’s picture alongside the cat’s claw creeper flowers found on the west side of the central beef pasture. 
A plenitude of ibis resting under the heavily-leafed boughs of a massive hackberry tree. 
View of the south-easternmost pasture, looking west on 7/10/2022. 
An uprooted mushroom I found in the central beef pasture. 
For lunch, I made a cast-iron cheese pizza. This was accompanied by a Padre-made & Madre-dressed salad. All delicious. 
The Moo-Magic stand was restocked this afternoon (7/10/2022). 
Golden mushrooms found just east of Jacobhouse, growing from a loam of old shavings and leaf-litter. 
The pan was smoking, and the steaks were salted. Time to cook! 
A pan-seared Belgian Blue Ribsteak. 
A pan-seared F1 Wagyu New York Strip. 
On cutting into the F1 Wagyu NYS, we found it to be seared to medium-rare perfection. 
Plated up: (Left) Belgian Blue Ribeye & (Right) F1 Wagyu New York Strip. Accompanied by a Padre-made salad. It was the best actual-steak dinner I’ve had this year. The Wagyu strip was tremendous, but the Belgian Blue ribeye had a finer grain and a lighter “savor”. Belgian Blue ribeye is the king of steaks.
7/11/2022: Today began in the low 80s and warmed into the low 90s. Partly sunny (many clouds and some intermittent bouts of precipitation throughout).
Dawn of 7/11/2022. 
Early morning feeding in the central barn. 
After visiting the dentist, Padre, Madre, and I ate lunch at Lorito’s Italian Kitchen. The salad was fresh, and the pizza was crispy. Not much more can be asked for when it comes to such a repast. 
It’s vaccination day for these pregnant bovines, and none of them seem all too happy about the procedure. 
Mid-afternoon in the eastern pasture (7/11/2022). 
A brisket comprised of both F2 Wagyu and Belgian Blue brisket-quarters. It is to be smoked for a customer’s daughter’s birthday party and shall make for a one-of-a-kind meal. 
Dinner: A delicious Belgian Blue burger-steak topped with pan-seared mushrooms. Accompanied by a Padre-wrought green salad.
7/12/2022: Morning began in the mid 70s and warmed into the high 80s. Constant bouts of precipitation and sunlight made for a steamy day.
Dawn of 7/12/2022. 
Early morning task: A difficult calving. #479, a Brangus cow, was due with a Holstein calf but could not have it. The calf proved to be so massive that we had to utilize a come-along to pull it out. The process looked torturous, and the calf did not survive (it was already dead before we began), but the cow was able to gain her feet and walk around within two hours following the procedure. 
Mid-morning in the central beef pasture (7/12/2022). 
Mid-morning task: Venturing out to the south-eastermost beef pasture with Padre & Wag and cutting / lifting a large water-oak branch off of the fence. It began to rain halfway through the task. 
In attempting to drag the large branch through this opening, the post was broken. I proceeded to fix it by digging a new hole, adding a new post, and binding the old to the new with some brace boards (the lattermost step had not yet occurred in this image). 
After a lengthy morning, we ventured to Hacienda Colombiana for lunch. We decided on the Pechuqueso: Cheese-smothered chicken accompanied by rice, beans, and salad. This was the full spread. It was some of the best if not the best chicken I’ve ever enjoyed at a restaurant. 
Another fallen water-oak branch. There are many of these old, decaying trees along the south-easternmost fence. 
A few minutes later, the branch was cut into a few pieces and placed on the other side of the fence. 
Late afternoon in the central beef pasture (7/12/2022). 
Because of lunch’s satiating nature, I decided on eggs & greens for dinner. 
Dessert: Watermelon, banana, and a dusting of cinnamon.
7/13/2022: Today began in the high 70s and proceeded to warm into the high 90s. Some clouds, but mostly sunny. Quite hot.
Morning of 7/13/2022, facing east into the south-easternmost pasture. 
Mid-morning of 7/13/2022: Ibis adorn the central feeding barn. 
This morning, we found a 3-week-early calf resting beside its massive mother, #267. Fortunately, at this point it looks like the little one is going to nurse. 
Midday in the central pasture, looking toward the Green Lot. We are going to let bovines in there to feast upon some of the grass before Wag mows it. 
Lunch of 7/13/2022: A delectable repast of pan-seared Angus (chuck roast) lettuce wraps. 
After enjoying a few very-messy wraps, I decided to convert it into a salad. This was just as tasty and more enjoyable to eat. 
Due to afternoon farm tasks being light, I was able to venture to Salt Springs where I enjoyed swimming in the refreshingly cold water. 
An egg ‘pizza’ where the crust was comprised of pan-fried eggs. This was then topped with molcajete-mashed pizza sauce, mozzarella cheese, and oregano. The result was something that tasted and had a similar texture to 1-layer lasagna. I will likely make it again.
7/14/2022: Today began in the mid 70s and warmed into the high 90s. Mostly Sunny.
Dawn of 7/14/2022. 
After completing some writing and school, I ventured outdoors where I helped Padre replace his old AC unit with a new one. 
This is the building for Ocala/Marion County’s Chamber & Economic Partnership. I went here today for the Young Professionals of Ocala meeting about setting up a website and advertising for small businesses. 
The food they served was from Loco’s Bar & Grill. Though there was no vegetation present, I helped myself to plenty of the in-house-made salsa. The quesadillas were good, but very Americanized (flour tortillas, a lot of cheese, and not very spicy). 
Mid-afternoon herd inspection of 7/14/2022 (looking west from the eastern pasture). 
Unique lighting prompted another picture. 
This calf frequently wants to nurse on its mother’s vestigial back-of-the-udder teats. Wag’s name for it is, “Imbecile.” 
Due to this dinner’s magnificence, I kept multiple photos for future Master Blend use. 
Landscape. 
From above. 
A splendid representation of medium-rare.
7/15/2022: Today began in the low 70s and proceeded to warm into the low 90s. Mostly sunny throughout.
Dawn of 7/15/2022. 
Me escorting Wag-on-a-tractor from the field where we disassembled an old shade structure. 
One of this morning’s tasks consisted of vaccinating / tagging / genetic testing five newborn Wagyu calves. All of these shots (and more) were used. 
Midday in the south eastern-most pasture, looking west (7/15/2022). 
Hard-boiled (baked) eggs prepared for lunch. 
The full lunchtime spread: A green salad topped with hard-boiled eggs. 
A delectable pizza made for the dinner of 7/15/2022. 
The full-spread: Zucchini & shallot sourdough pizza accompanied by Padre-wrought and Jacob-dressed salad. 
A nicely shaped cherry blum.
7/16/2022: Today temperatures began in the mid 70s and warmed into the low 90s. Early afternoon rains reduced temperatures to the low 80s.
Dawn of 7/16/2022. On exiting Jacobhouse this morning, I found that a snail had ‘drawn’ an abstract composition on the kitchen window. 
Before opening the Master Blend Freezer Room at 9 AM, I filled 8 compost bags for the Moo-Magic stand. Wag helped me transport them. 
From 9 – 11 AM, I kept my post in the Master Blend Freezer Room. A fine sale was made, freezers were organized, and some school was completed. 
When checking for a heat cow in the easternmost field, I found and enjoyed some ripe grapes. 
Midday in the central beef pasture. 
A delectable lunch of zucchini / summer squash / shallot frittata accompanied by a Padre-made & Madre-dressed salad. 
A sleepy afternoon in the central beef pasture (7/16/2022). 
During the late-afternoon inspection, we found another calf that had been bitten by a coyote. So, I helped Padre shave, lance, and flood the wounds with LA200 (antibiotic). 
Dinner was a particularly unique affair consisting of: a buttery biscuit (made with fresh milk from #326), sockeye salmon fillets, and a Padre-wrought cucumber salad. It was all excellent, but the most delicious was probably that buttery biscuit dunked in the salmon ‘gravy’.
Final Note: Though bearing witness to myriad births and deaths is not what I would call ‘fun’, it can grant the observer a greater appreciation for that colorful span in-between.
The ledger this week changed daily, with a dozen new ones arriving no doubt the herd now easily counts over 700, no wonder you’re so busy. As always thanks for sharing.