(Above: The new Moo-Magic stand where I’ll be placing bags for now. Two customers have already utilized it and left funds; it is working as intended.
8/7/2022: Today began in the mid 70s and proceeded to warm into the low 90s. Intermittent rains throughout the late afternoon brought temperatures back to the 80s. Quite humid.
Dawn of 8/7/2022. 
Parasol-like fungi growing from a rotting piece of hackberry wood. 
Letting the beef cows in for Sunday brunch on the morning of 8/7/2022. 
One of the morning’s final activities consisted of Padre and I IV’ing a little wobbly Wagyu heifer. 
(Left) Ketone and (Right) PH measurements taken before and after IV’ing. 
Lunch of 8/7/2022: A satiating salad comprised of thinly sliced Belgian Blue London broil, sliced hard-baked eggs, and a variety of Padre-prepared vegetables dressed in a Madre-made vinaigrette. 
More wild grapes to be found behind the Master Blend Cattle Co. banner at the farm driveway’s entrance. 
Apparently, I left some turmeric in the ground last year and it has enjoyed the recent rainfall. It grew to this size in the garden’s northeast corner without me even noticing. 
The dinner of 8/7/2022: A Belgian Blue burger-steak accompanied by Padre-made & Jacob-dressed cucumber salad. Jonata (Todos) wine was enjoyed as a beverage while sour cream made for an excellent condiment. 
A “bird’s eye view” of the delicious repast enjoyed on the evening of 8/7/2022 
A dessert of a ripened nectarine and three cherry-plums (I should note that I also sprinkled them in cinnamon).
8/8/2022: Today began in the mid 70s and proceeded to warm into the mid 90s. Proximity of thunderstorms in the late-day provided a few degrees of respite, but the humidity remained rife throughout.
Dawn of 8/8/2022. 
One of the morning projects consisted of my “repairing” this fence by the close-up lot chute. I simply had to add a couple more boards to the amalgamation. 
Lunch of 8/8/2022 was procured from Sushi Bistro. We garnished this soup with crunchy purple cabbage, sliced mushrooms, and a couple sprigs of purslane. 
Sushi tray containing: Eel-avocado, spicy salmon, Alaska, salmon (plain), and tuna (plain) rolls. All of utmost quality and all quite fresh. 
The afternoon pasture inspection of 8/8/2022. 
A new paper-towel holder installed on the cabinet corner directly between the oven and the sink in Jacobhouse’s kitchen. 
Dinner: A terrific fare of Belgian Blue buger-steaks accompanied by a green salad and a little bowl of sour cream. Sour cream makes an excellent condiment for lean beef.
8/9/2022: Today began in the mid 70s and warmed into the low 90s. Nearby rainfall returned temperatures into the 80s.
Dawn of 8/9/2022. 
A plenitude of delicate parasol mushrooms growing from some pieces of fallen hackberry at the northern edge of the central beef pasture. 
Two more bunches of mini-muscadines gathered from behind the Master Blend Cattle Co. banner at the end of the driveway. 
This morning, I fixed the leaky water trough in the front field with a combination of 1 bolt, 1 nut, 2 washers, and 2 dollops of plumbers putty. It’ll be interesting to see how long the fix lasts. 
Mushrooms on the Moo-Magic compost pile. 
Late morning in the central beef pasture. A flock of egrets took flight when they saw me drawing near. They are timid creatures and will fly away when humans come within 50-100 feet of them. 
Today, Padre, Madre, and I ate lunch at Latinos y Más. The food was excellent, with the greens being especially fresh. Service, as always, was swift and attentive. 
The Latino’s Avocado Salad with both its namesake and 4 lengthwise-sliced palm heart pieces on full display. 
A close-up of the mero fish filet. It bore a superb crust and made for a fine salad-accompaniment. 
Late afternoon in the central beef pasture. 
#675 gave birth to her fourteenth calf today (8/9/2022). She is a good albeit quite protective mother-bovine. 
A very large Belgian Blue sirloin (it filled almost the entire skillet) being seared for dinner. 
A splendid dinner consisting of the aforementioned Belgian Blue Sirloin accompanied by a Padre-made cucumber salad and a bowl of sour cream for dunking the beef into.
8/10/2022: Today began in the high 70s and warmed into the mid 90s. Partly cloudy, and hazy throughout.
Dawn of 8/10/2022: One of this morning’s main tasks occurred directly after my stepping outside of Jacobhouse and consisted of moving 71 Wagyus across the farm driveway before loading them all into a semi trailer. 
During the morning beef-pasture-inspection (following that previously-mentioned Wagyu activity), I espied a butterfly perched atop Padre’s hat. 
A morning cooking project: Forming and filling 12 mini apple pies via use of a muffin tin. 
After about 50 minutes on 350 F and 10 minutes on 375 F, the pastries were well-browned on the top. I proceeded to remove them from the oven. 
Those same miniature apple pies after having been extricated (easily) from their pan. 
The main course for today’s lunch consisted of a salad accompanied by fried & hard-baked eggs. It was light albeit nutritious repast. 
A midday dessert of cinnamon-sprinkled nectarine and banana. 
On the evening of 8/10/2022, I ventured up to the Fat Tuscan Café for a bread-making-and-forming class. Here, I learned two main concepts: that it is always good to let yeast sit in warm water before using it (for a quicker rise) and how to braid bread. 
The two loaves of bread that I created. The top is an olive and feta filled-bread, and the bottom is a braided feta & garlic-butter bread. 
5 wines hand-selected by Michelle of Fat Tuscan to pair with dinners that have beef as a centerpiece. 
A simple dinner consisting of a few pieces of freshly baked bread (that which I made at the Fat Tuscan) accompanied by a Padre-made salad. The flavor and texture of the bread was excellent, especially seeing as it only rose over the course of 40 minutes. 
Inside the mini-apple pie pastries. A blend of pistachio, apple, apple cider vinegar, cinnamon, and a minuscule amount of sugar. The flavor was sweet but not too sweet, and the texture was crispy but not crunchy.
8/11/2022: Today began in the low 70s and proceeded to warm into the low 90s. Cloudy throughout.
Morning of 8/11/2022: I took a picture of Padre seated atop his mobile farm-office. 
Morning activity: I recently posted pictures of the Hugelkultur Chiltepins to a Central Florida garden group. One of the members needed some seeds for her native-to-Florida-garden, so this is the combination of fresh and dried chiltepin seeds that I provided. 
The midday pasture inspection on August 11, 2022. 
For the lunch of 8/11/2022, Padre and I ventured to Hacienda Colombiana #2. This is the red bean soup that they often start meals with. Quite flavorful and not sweet. 
Grilled pork loin (Lomo de Cerdo a la Plancha). A well-seasoned piece of pork accompanied by a salad, 1/2 cup of rice, and 3 mini-tostones. There was more than enough to eat, and it all bore excellent flavor. 
These are the yucca fries that Padre ordered to the side. Again, I have to say that this is the best cooked yucca I’ve ever had (they are crispy, tender, and not too starchy / dry). 
I found this fern-covered limb at Salt Springs State Park. This is the first time I’ve returned to swim since the trip out to Seattle. 
A view of Salt Springs on 8/11/2022, shortly after my emerging from a refreshing bout of swimming. 
On returning home, I made a quick blackened-onion frittata. I may have been a tad overzealous on the blackening, but it still tasted quite good. 
A delectable repast of the aforementioned frittata alongside a Padre-made & Jacob-dressed salad (the salad contained a superb combination of feta and Castelvetrano olives). 
A dessert of sliced nectarines and plum-cherries (dusted with cinnamon after this picture was taken).
8/12/2022: Today began in the mid-70s and proceeded to warm into the low 90s.
Dawn of 8/12/2022. The clouds remained for much of the day, but it didn’t rain until the late afternoon. 
One of the morning projects consisted of moving a new mini-fridge into the haybarn. This fridge will likely be utilized to store opened (and currently-in-use) vaccines, antibiotics, and more. A much shorter trip than walking between the haybarn and grain room. 
Lunch of 8/12/2022: Eggs along with a fresh Padre-made & Madre-dressed salad. 
I was still a tad hungry after lunch, so I ate an cinnamon-dredged apple, blue berries, and a dollop of Greek yogurt. 
Dinner of 8/12/2022: A delightful dinner of Belgian Blue burger-steak accompanied by a Padre-made cucumber / tomato / onion / olive salad. 
A near copy of lunch’s dessert consisting of cinnamon-coated apples & Greek yogurt.
8/13/2022: Today began in the 70s then warmed into the low 90s. Clouds brought temperatures back into the mid and low 80s.
Dawn of 8/13/2022. 
The old Moo-Magic stand. Due to recent bag-thefts, I’m going to use this stand as a “prop” stand and send customers a short distance up the driveway to procure the actual compost bags. 
Notes to guide customers to the new bag stand to let them know why it was moved. 
The new Moo-Magic stand where I’ll be placing bags for now. Two customers have already utilized it and left funds; it is working as intended. 
A reverse-seared Belgian Blue tri-tip roast. It was finished via broiling in the Jacobhouse oven (with some sprigs of fresh rosemary & butter affixed on top via toothpick). 
The same roast, sliced and ready for serving. 
The full spread of dinner on 8/13/2022: Belgian Blue tri-tip roast, cucumber salad, a little bit sour cream to dunk the beef in, and a glass of Podere (red wine) from Umani Ronchi. 
A bird’s-eye view of that same meal. 
Afterward, I enjoyed a dessert of one sliced & cinnamon-sprinkled apple.
Final note: The monkey calf doesn’t know its limitations – it doesn’t know what it should or should not be able to do – so it just ‘does’, and it appears to ‘do’ quite thriftily.
Quite a week, many great meals and no doubt plenty of farm activities along the way.