(Above: The same ice-wall later in the morning. It scintillated brilliantly in the morning sun.)
12/18/2022: Today began in the high 40s and proceeded to warm into the low 60s. Mostly sunny.
After the chilly beef pasture inspection on the morning of 12/18/2022, I returned to Jacobhouse. There, I wrote as a heater brought my abode to a cozy temperature of 76 F. 
The egg-creation I made for lunch of 12/18/2022. It contained: 4 eggs, 1/4 pound of F1 Wagyu shoulder roast, a clove of garlic, chiltepin peppers, a dash of Worcestershire, and a sprinkling of salt. 
The aformentioned egg-creation was enjoyed alongside a Padre-made & Madre-dressed green salad. 
Apples & yogurt enjoyed for dessert. 
The taproot belonging to this sida seedling was of impressive length. 
A picture of the radish row in Jacobhouse garden on 12/18/2022. 
Segways parked in the grain room to protect them from the impending evening’s chill. I should note that even though this is not the day’s final picture, it is the final picture I took with my camera. Dinner was enjoyed at my cousin Dana’s house in celebration of Uncle Eric’s 60th birthday. There, I enjoyed some smoked chicken, a smoked pork rib, some salad, and some coleslaw. As I wrote in my 1-4 entry, that chicken was “probably some of the best I’ve had since Irma Pollos in Taxco”. 
This is a version of minesweeper that my brother created; he is practicing different types of code. I asked him which of the blue squares had a mine, and his only reply was: “hehe”
12/19/2022: Today began in the low 30s and proceeded to warm into the high 60s. Sunny throughout.
Early morning pick-up of 12/19/2022. These are 6 F1 Wagyu steers headed for harvesting. They were loaded on the trailer by 7:30 AM. 
Central beef pasture at midday (12/19/2022). I should note that I did not get pictures of lunch today. It was sushi from Sushi Bistro of Ocala, and that food was obtained shortly after this picture was taken. Madre and I procured the food while Padre and Wag tended to the vaccination of many pregnant cows. 
Wag on wagon. This afternoon’s primary farm activity consisted of adding an extension onto one of the reels in the feed wagon. The prior extension (actually a part of the original reel) had bent all the way around whilst mixing the final feed load for the day. 
Walking bovines out of the central feed barn during the dusk of 12/19/2022. 
After gardening earlier, the PVC faucet handle to the outdoor sink broke off in my hand. I knew I would be using the sink again soon, so I decided to repair it tonight. 
The repaired faucet. I also improved the setup by pegging the pipe in place with a couple screws at one end and a metal bracket at the other. Now, the pipe will not shift around while I am using it. 
Dinner of 12/19/2022: Belgian Blue burger-steak. First, I seasoned them with coffee grounds and salt. Next, I roasted them at 210 F for about 1 hour until they had an internal temperature of 126 F. The third step was to sear it for 1 minute per side in a cast iron skillet (outside for less mess). The final step was to rest them on a warm plate which itself was seasoned with 1/2 tbsp of butter and a sprinkling of dried thyme. 
Inside the burger-steak. Due to reverse-searing, the inside of the steak was a uniform medium rare. 
A dessert of cinnamon-sprinkled apples dipped in the remaining sour cream left over from dinner.
12/20/2022: Today began in the low 50s and warmed into the high 60s. Mostly cloudy with minor sprinklings of rain throughout.
The colorful bovine breakfast of 12/20/2022. 
One of this morning’s activities consisted of attempting to fix the gear & chain assembly in the back of this feed wagon. Unfortunately, after some trial and error, it was discovered that the problem was not something we could easily fix. A bearing has gone bad in the bottom of the gear housing. 
After a lengthy morning, lunch was enjoyed at La Hacienda Colombiana #2. There, Padre, Madre, and I all enjoyed the Pechuqueso (cheese covered chicken breast), salad, and yucca fries. 
The ‘calf herd’ standing at their creep-feeding-trough. 
Dinner of 12/20/2022: A small slice of leftover Padre-pizza accompanied by an eggamalgamation of: egg, cubed chuck roast, garlic, chiltepin, and mozzarella. A Padre-made & Jacob-dressed salad was served alongside. 
Apples, cinnamon, and a little bit of 2% Greek yogurt for dessert.
12/21/2022: Today began in the high 40s and warmed into the mid 60s. Cloudy and damp.
A glance into the central feed barn on the morning of 12/21/2022. The first day of winter. It was cool, damp, and grey. 
The tremendous taco salad lunch of 12/21/2022. All of the ingredients were delicious, but my two favorites were definitely the avocado and the browned-until-crispy beef. 
The apple & blueberry dessert enjoyed afterward. 
Between meals, and after farm time, I made pizza dough and molcajete pizza sauce. I also prepared some ingredients for BBQ sauce and a pot roast for tomorrow night’s dinner. During this time, and while using the already-made tomato sauce, I made a thin-crusted sourdough pizza for dinner. 
The main course for dinner of 12/21/2022: A couple slices of Padre-made tomato & roasted pepper pizza and a few slices of Jacob-made cheese pizza (both pizzas topped with mozzarella that Billy of Lorito’s gave us). This was accompanied by half a large head of broccoli. 
A dessert fare of cinnamon-sprinkled Granny Smith and Greek yogurt.
12/22/2022: Today began in the low 50s and warmed into the high 60s. Mostly cloudy.
Noon of 12/22/2022: Bovines waiting to enter the brunch buffet. 
Lunch of 12/22/2022: Rustic ratatouille (Summer Squash & zucchini topped with homemade pizza sauce and mozzarella from Lorito’s) alongside a Padre-made salad. Light and delectable. 
A dessert of Granny Smith apples slices, blueberries, and a hefty helping of Greek Yogurt. 
A pile of stones that Padre and I moved out of the field over the past couple weeks (1 or 2 at a time per day). 
The remaining two large stones were placed near (or on top of) a couple post stumps to make those stubs more visible to Segwayfarers. 
Pecan tree before wire-fence-wrapping. Sheep have been nibbling at the bark; our hope is that a wire-wrap will prevent this behavior. 
The same pecan tree after I wrapped wire around it. Blurriness is on account of the dusking day. 
A view of dusk as Padre and I returned from the beef pasture. We had been checking on a couple calving cows (both were in working order). 
No-sugar-added Blueberry Pie filling readied for a couple Christmas pies. 
Dinner of 12/22/2022: Slow-roasted Belgian Beef chuck roast accompanied by a Padre-made & Jacob-dressed cucumber & cabbage salad. 
Another view of this evening’s repast after I had used a fork to rip apart some of the beef. No knife was necessary, and the meat was satisfyingly juicy. 
Cinnamon-sprinkled Granny Smith apple slices for dessert.
12/23/2022: Today began in the low 60s, warmed to the mid 60s, and then cooled into the 40s. Tonight it will cool down into the 20s. Sunny throughout.
The dawn sky of 12/23/2022, looking northwest. 
Young bovines consuming plenty of fodder in preparation for the impending chill. 
Padre seated atop cowch #326. She did not seem to mind too much. As a matter of fact, she seemed quite happy with the arrangement provided that we kept on scratching her shoulders. 
Me sitting on that same cowch. Her expression here looks ridiculous. 
Padre and Madre preparing the vehicles for sub-freezing temperatures. 
It is my hope that the lavender will survive the impending cold with this setup. 
Lunch of 12/23/2022: Fried eggs accompanied by a Padre-made & Madre-dressed salad. 
A dessert of sliced Granny Smith generously sprinkled with cinnamon. 
Late afternoon in the central beef pasture. Despite the sunny sky, the temperature had already dropped into the 40s by this point. 
Dinner of 12/23/2022: Reverse-seared Belgian Blue burger-steak (basted with homemade BBQ sauce) accompanied by a Padre-made cucumber & cabbage salad. A magnificent repast. 
A dessert of cinnamon-sprinkled apples dipped in sour cream left over from the main course.
12/24/2022: Today began in the low 20s and proceeded to warm into the low 40s. Sunny and breezy throughout.
Dawn of 12/24/2022: As can likely be deduced, it was a tad frosty. 
The same ice-wall later in the morning. It scintillated brilliantly in the morning sun. 
Rosemary hiding beneath a blanket of ice. 
Lunch of 12/24/2022: Padre made some splendid soup using some of the chuck roast leftovers from two days ago, chicken broth, and some fresh & frozen yucca. It was delicious and satiating. Very fitting for a frigid day. 
A dessert of sliced Granny Smith apple & Greek Yogurt. I doused the entire plate in generous coat of cinnamon. 
The late-afternoon beef pasture inspection of 12/24/2022 (looking south across the east pasture). 
This is the tiny dehumidifier that I procured to combat the moisture build-up in Jacobhouse. I will be surprised if it removes enough moisture, but even if it removes half as much, I could end up putting one in the bathroom as well as the kitchen. 
For dinner of 12/24/2022, I enjoyed sautéed eggs alongside a Padre-made & Jacob-dressed salad. 
A slice of one of the pears that my brother sent us from Seattle as a Christmas gift. “Pale white flesh, sweet, tender, and not gritty. In other words, a perfect pear.” 
I combined that 1/3 of a pear with a Granny Smith apple and made this excellent fruit plate.
Final Note:
She was a beautiful woman and, at first, a miserable trial
Every morning, she tore off the fool’s coverlet and dragged him from bed,
Thrusting him into dawn’s blaring light day after day
Until he learned—learned to rise early and kiss her cheek.
– Prince Rowan Plompaytis on “purpose”
Thanks for sharing this, I’m laughing as I type this as your final note tickled me.