(Above: I began by paddling up to the Rainbow Headspring. This took me about an hour. At the spring, I sat on my board for a few minutes just dangling my legs in the water and peering about at the scene.)
10/9/2022: Today began in the mid 50s and warmed into the mid-80s. Sunny.
Dawn of 10/9/2022. Bovines grazed as a low fog brushed their backs. 
This was a full-feed-morning where every herd on the farm was granted fodder. As always, the central barn was fed first. This picture shows the second group: the shade barn group. 
A brief time later, the close-up lot, weanlots, and calf lane had also been fed. 
Skunktail cow #979 ‘bit off a bit more than she could chew’. Fortunately, about two minutes after this picture was taken, she was able to work the mini-pumpkin out of her maw. 
Lunch of 10/9/2022: A light fare of Padre-wrought beef chuck & dumpling soup accompanied by a large head of steamed broccoli. 
We received a plenitude of apples with our grocery delivery today and lunch was a tad light, so I decided to enjoy one of those delectable fruit for dessert. 
A Belgian-Blue & Angus nearing harvest day. 
The Jacobhouse garden after about 30 more minutes of compost spreading and tilling. 
Dinner of 10/9/2022: A Padre-made salad accompanied by skillet-sautéed eggs (spiced with salt & pepper). It should also be noted that there was a small slice of sharp-and-salty provolone served on top. 
Dessert: Another cinnamon-dusted Granny Smith. It’s excellent to have apple-access again.
10/10/2022: Today began in the low 60s and warmed to the mid 80s. Sunny.
Dim dawn of 10/10/2022. The air was rife with moisture. 
The mostly-repaired fence near at the wean lot’s southern (roadward) side. 
For the lunch of 10/10/2022, Padre, Madre, and I enjoyed a meal at Latinos y Más. As per their custom, we were started off with chips and salsa. The former were so fresh that they were warm, and the latter was especially flavorful (but not spicy). 
The main course was an avocado (aguacate) salad topped with a pan-seared mero filet. Healthy and satiating. 
On breaking open a desiccated vine near the top of the central beef pasture, I found the xylem clearly defined. 
Today I leveled the soil on the garden’s east side and began tilling compost into the garden’s west side. 
The F1 Wagyu sirloin I reverse-seared for the evening meal of 10/10/2022. 
The full dinner spread of 10/10/2022 consisted of: F1 Wagyu sirloin, cucumber & cabbage salad, and a glass of Yellowtail Merlot. The beef was rich and savory, the salad was vinegary (good for cutting the Wagyu fat), and the wine was an excellent complement. 
Apples, cinnamon, and a dollop of yogurt. A superb dessert.
10/11/2022: Today began in the low 60s and warmed into the high 80s. Mostly sunny.
Morning 10/11/2022: Calf checklist. As can be seen, there is a little something passing through the herd. I should note that I did not take any other pictures this morning because I was distracted by a fall off the segway. It resulted in no injury aside from a dirt-filled Diet Coke and some sandy clothing. 
For lunch of 10/11/2022, Padre, Madre, and I ate at Hacienda Colombiana #2. This is the pounded, grilled, and cheese-topped chicken breast called: Pechuqueso. It is one of our favorite dishes at this restaurant. 
This is the salad that accompanied my plate o’ pechuqueso. It was comprised of lettuce, tomato, onion, red cabbage, and mozzarella cheese. The fries on the far side are Hacienda Colombiana’s famed ‘fried yucca’. It was all excellent. 
This kitten chose an intriguing hiding place. 
The aloe plant that I was given last year was much too large for its pot, so I transplanted it into a new vessel. I’ll still be able to drag it indoors when the weather becomes cold. 
A close-up of the Aloe plant in its new home. 
After transplanting the Aloe, I finished tilling compost into the garden. The next step is to form rows. 
Dinner consisted of a couple slices of leftover “tomato pie” accompanied by a Padre-made green salad. 
A delicious and quite photogenic dessert of blueberries, Granny Smith apple, and Greek yogurt.
10/12/2022: Today began in the mid 60s and warmed into mid 80s. Cloudy for much of the day.
Noontime of 10/12/2022: This picture was taken moments after walking a problem-bovine (#4428) into the herd. 
For lunch of 10/12/2022, I made beer-braised Belgian Blue beef shank. This tender and juicy slow-cooked meat went excellently with a Padre-made & Madre-dressed salad. 
The pan pizza “tomato pie” that I made after returning from class on the evening of 10/12/2022. The reason it looks like a cheese pizza is because I topped it with plenty of Parmesan cheese. 
This pizza was accompanied by a Padre-made & Jacob-dressed salad. The former was savory and bready while the latter was vinegary and slightly salty. It made for an excellent combination. 
A dessert of cinnamon-coated Granny Smith apple & Greek yogurt.
10/13/2022: Today began in the high 60s and warmed into the high 80s. Partly cloudy.
Dawn of 10/13/2022. 
Sun rising over the central pasture water trough. There was an increase in humidity today, as can be seen by the multitude of clouds. 
One of this morning’s tasks consisted of trimming the purslane and planting the clipping in the open space behind them. 
A healthy lunch of sautéed eggs and a green salad containing romaine lettuce, tomato, onion, cabbage, olives, and pepperoncinis. 
One of the afternoon activities consisted of playing with the sheep. This is Señor Borrego. 
A frontal view of the same handsome fellow. 
The Jacobhouse garden rows have almost been readied for planting. 
Dinner of 10/13/2022: A Belgian Blue burger-steak accompanied by a cucumber salad. Sour cream & mustard made for excellent condiments. 
For dessert, I enjoyed a plate of Granny Smith apple slices accompanied by a dollop of Greek yogurt.
10/14/2022: Today began in the low 60s and proceeded to warm into the mid 80s. Sunny.
Dawn of 10/14/2022: Cool and misty. 
Today, I decided to venture to the Rainbow River for a little bit of paddle-boarding. Cool and sunny, the clime was perfect for the task. 
I began by paddling up to the Rainbow Headspring. This took me about an hour. At the spring, I sat on my board for a few minutes just dangling my legs in the water and peering about at the scene. 
This rivulet leads to a spring named “Gissy Spring” after the investor who bought it in 2006. Though the way to the spring itself is barred, much of the river leading to it is navigable by canoe, kayak, and on foot. I found a few sand boils (mini-springs) at one point and amused myself by dipping my feet into them. 
This may be a form of Gladiolus flower. It grows in prominent clusters along Rainbow River, and I was able to photograph it very easily when traversing Gissy rivulet on foot. 
Preparing a Belgian Blue shoulder roast for dinner. Equipment: a racked & foiled pan along with a probe thermometer. Ingredients: avocado oil, kosher salt, freshly ground black pepper, and the beef itself. 
A little thyme plant I planted in the southeast corner of the Jacobhouse garden. 
Dinner: Reverse-seared Belgian Blue shoulder roast, a Padre-made salad, and a glass of Merlot. A satiating and delicious repast after having only eaten some fruit and yogurt for lunch. 
Speaking of fruit and yogurt… I enjoyed another plate of it for dinner. This is a cinnamon-coated Granny Smith apple accompanied by some Greek yogurt.
10/15/2022: Today began in the high 50s and warmed into the low 80s. Sunny throughout.
Dawn of 10/15/2022. 
Bovine breath at 7:47 AM. The clime was quite dry and in the mid-50s. 
Lunch of 10/15/2022: F1 Wagyu round steak accompanied by a cucumber & cabbage salad. 
Jacobhouse’s garden has been planted. The far east row has 11-year-old carrot & broccoli seeds, the center-east row has kale and broccoli, the center-west row has arugula and kale, and the west & southwest rows have misato rose radish along with more of those aforemented 11-year old carrot seeds. 
The tomato pan “pie” made for dinner of 10/15/2022. The sauce was comprised of canned tomatoes, roasted garlic, chiltepin, and dried oregano. It was spread over a homemade crust and sprinkled with Parmesan cheese. 
This pizza was accompanied by a Padre-made & Jacob-dressed green salad. The balsamic vinaigrette made for some excellent crust-dunking. 
A dessert of cinnamon-coated Granny Smith apple accompanied by Greek yogurt.
Final Note: It’s not every week that someone gets to see a ram wearing a sombrero.
No doubt farm activities can take unexpected turns, just ask señor borrego, sure appreciate you sharing all this.