Week of March 26, 2023 – Arepas & a particularly photogenic plate of fish.

(Above: A splendid dinner of pan-seared salmon & tuna accompanied by a Padre-made & Jacob-dressed salad.)

3/26/2023: Today began in the high 60s and warmed into the high 80s. Mostly Sunny.

Dawn of 3/26/2023: Full-feed Sunday morning with Padre.
End of the full-feed Sunday morning with Padre.
Lunch of 3/26/2023: A delectable repast enjoyed a La Hacienda Colombiana #2. The soup contained slow-roasted beef short ribs, potatoes, a spiced broth, and plenty of fresh cilantro. The salad consisted of lettuce, tomato, and three sticks of fried yucca.
A pan-pizza with sourdough crust (corteza). This crust was topped with mozzarella cheese, molcajete tomato sauce, finely sliced summer squash (calabaza verano en rodajas finas), Parmesan cheese, and chopped carrot greens for garnish.
This is a picture of the same pizza after it had been pulled from the pan. I think I may have used a different filter here, and that is the cause of the rosy color.
The full dinner spread of 3/26/2023: A slice of the previously seen pizza accompanied by a Padre-made & Jacob-dressed green salad. Fresh carrot from the garden.
A dessert of sliced apples accompanied by Greek yogurt and sprinkled with cinnamon. Un postre de manzana en rodajas accompañado de yogur Grecia y espolvoreado con canela.

3/27/2023: Today began in the mid 60s and warmed into the high 80s. Mostly sunny.

Dawn of 3/27/2023.
Sun rising over the east pasture as many bovines graze on the growing springtime grass.
Lunch of 3/27/2023: This delectable fare of sushi & soup was procured from Sushi Bistro of Ocala, Florida.
The following sushi platter was fresh, thoroughly chilled, and pleasurable to the palate.
Dinner: This is a seared, coffee-encrusted Belgian Blue round steak accompanied by a salad comprised of carrots, romaine lettuce, spinach, red cabbage, and olives. Esta es un bistec de Azul Belga acompañado de una ensalada de lechuga, zanahoria, repollo rojo, y acietunas.
Sliced Granny Smith apple sprinkled with cinnamon. Esta manzana Abuela Smith está en rodajas y espolvoreado con canela.

3/28/2023: Today began in the mid 60s and warmed into the mid 80s. Mostly cloudy.

Morning task on 3/28/2023: Fixing up one of the feed troughs in the lane just east of Jacobhouse.
A delectable lunch of Wagyner Blue Taco salad (greens topped – cubierta = covered – with crispy Wagyner Blue ground beef, avocado, sour cream, and salsas).
A picture of the identical (or nearly identical) Wagyner Blue twins (#7292 & #7293) in the field just east of Jacobhouse.
Two carrots harvested from the Jacobhouse garden on the evening of 3/28/2023.
Here are four of the 10 buckets of stones I have collected for the outdoor shower leach field.
Dinner consisted of eggs sautéed with garlic, rosemary, and chiltpin. These were accompanied by a salad of lettuce, carrot, and red cabbage in a Balsamic vinaigrette. Cena consistí de huevos salteado con ajo, romero, y chiltepin. Estes estuvieron acompañado de una ensalada de lechuga, zanahoria, y repollo rojo en una vinagretta balsámica.
A dessert of thinly sliced Granny Smith apple accompanied by Greek yogurt and sprinkled with ground cinnamon. Un postre de manzana Granny Smith en rodajas finas y espolvoreado con canela.

3/29/2023: Today began in the low 60s and proceeded to warm into the high 70s. Partly Sunny.

Morning of 3/29/2023: One of my tasks was to fortify this trough by adding a brace board (2×4) to the side where calves put their heads through to eat.
Another trough mostly-prepared for holding fodder.
Sheep. The brown one appeared quite proud as she reclined with her lambs.
Midday in the central beef pasture: Cows migrate to brunch barn.
This taco salad consisted of lettuce, red cabbage, and spinach topped (covered) with sautéed broccoli & Wagyner Blue beef, tomato, sour cream, and salsas verde and taquera. It was delicious. Esta ensalada taco consistí de lechuga, repollo rojo, y espinaca cubuierta con brocóli salteado y res salteado de Wagyner Blue, tomate, crema ácida, y salsas verde y taquera. Estuvo muy rica.
A photograph of the gear well at the rear of the feeding wagon. This picture was taken shortly following the afternoon beef pasture inspection.
Following the afternoon farm activities, I ventured up to Fat Tuscan for a cooking class. Tonight’s lesson was about the creation of arepas.
We first made the masa (the dough). It was comprised of PAN white corn flour (already cooked), warm water, and salt. I chose to exclude the sugar. The smell was identical to when I made corn tortillas at home.
After making the dough, Instructor Soraya taught me how to toss (more like hurl) the dough at the cooking surface so the force of the throw mostly flattened it.
After about thirty minutes, it was time to eat.
Round #1. These two arepas were stuffed with juicy shredded pork, sour cream, queso costeña, tomato, avocado, and onion.
Round #2. These two arepas were filled with sour cream, queso costeña, tomato, and guacamole. Sprinkled with a little bit of lime juice as well.
Before departing homeward, Chef Michelle, Ashley, and I tried out this Bull’s Blood Red (Egri Bikavér) from Hungary. It was very acidic with very little aftertaste. None of us enjoyed the flavor very much, but on reading the label, we saw that it recommended at least 1 hour of air before drinking. That may have changed matters.
On returning home, I enjoyed a dessert of two small Granny Smith apples accompanied by Greek Yogurt and sprinkling of cinnamon. Cuándo yo volví a casa, yo las disfruté dos manzanas Granny Smith en rodajas y espolvereado con canela. Había yogur Grecia en el plato también.

3/30/2023: Today began in the high 50s and warmed into the low 80s. Mostly sunny.

Morning of 3/30/2023 at the Jacobouse garden.
Lunch occurred at a bustling Latinos y Más. There, I enjoyed an avocado salad accompanied by grilled fish.
After lunch, we returned home whereupon I prepared Belgian Blue beef shanks for slow-roasting. I first seasoned the beef with salt, pepper, fresh rosemary, crumbled chiltepins, Worcestershire Sauce, and ground corriander. Next, I wrapped it in parchment paper, and then in three layers of tinfoil.
A unique shell-imprinted limestone found in the south-easternmost pasture.
A picture of the aforementioned beef shanks after roasting for 3.5 hours at 350 F and resting for 45 minutes.
The full dinner spread: slow-roasted Belgian Blue beef shank accompanied by roasted carrots & squashes and by a Padre-made cucumber & cabbage salad. Homemade BBQ sauce for dipping and garnish.
A dessert of a sliced Granny Smith apple and a sliced strawberry sprinkled with cinnamon. Both fruits were accompanied by Greek Yogurt. Un postre de una manzana Abuela Smith y una fresa en rodajas y espolvoreado con canela. Ambas frutas estuvieron acompañadas de yogur Grecia.

3/31/2023: Today began in the high 50s and warmed into the mid 80s. Mostly sunny.

Morning activity on 3/31/2023: Padre and I completed the sheep blind by adding a section of privacy fence to the gate.
Lunch of 3/31/2023: Sautéed eggs & beef accompanied by a large salad of lettuce, cucumber, bottled peppers, red cabbage, and Feta cheese. Almuerzo de 31/3/2023: Huevos y res salteados en el sartén y accompañados de una ensalda grande de lechuga, pepino, pimientos de frasco, repollo rojo, y queso Feta.
The weekly Doug-feeding. Some of this starter shall be used for pizza on Sunday.
Can you spot it? Puedes verlo?
This rabbit has been dwelling near the Jacobhouse garden for a few months now. I often hear it scurrying about as I tend to the plants in the late afternoon.
Jacobhouse on a sunny day in early spring. Casita de Jacobo en una día soleado a principios de primavera.
Dinner of 3/31/2023: Two sirloins – one Wagyu and one Wagyner blue – seared on a skillet and accompanied by BBQ sauce and a cucumber & red cabbage salad. Cena de Marzo 31, 2023: Dos solomillos – uno de Wagyu y uno de Wagyner Blue – sellados en un sartén y accompañados de salsa barbacoa y una ensalada pepino y repollo rojo.
A sliced Granny Smith apple sprinkled with cinnamon. Una manzana Abuela Smith en rodajas y espolvoreado con canela.

4/1/2023: Today began in the high 50s and armed into the mid 80s. Mostly sunny. Quite dusty.

Morning of 4/1/2023: A sunny spring day at the Master Blend beef store. Mañana de 1/4/2023: Un día soleado en la carneceria Master Blend.
Caterpillar atop a parking sign. Una oruga encima de letrero de estacionamiento.
This morning, I moved a palm tree from under an oak to the tank in front of the barn. Esta mañana yo moví una palma de debajo un roble a el tanque enfrente de establo.
A delicious lunch of sautéed eggs & beef topped with salsa verde. They were accompanied by a Padre-made & Madre-dressed salad. (Un almuerzo delicioso de huevos y res salteados cubierta con salsa verde. Fueron accompañados de una ensalada verde que la hecho de mis papás.)
Bovines venturing up to mid-afternoon buffet for seconds (later in the day after the video that is shown below).
#402’s Belgian Blue is still learning how to nurse, but it is getting better.
An excellent (and very photogenic) dinner of pan-seared salmon & tuna accompanied by a Padre-made & Jacob-dressed salad.
Dinner was followed by dessert of an especially large Honeycrisp Apple (given to us by Wag who has gone on the Keto diet). This was accompanied by Greek Yogurt.