11/27/19
(Above: Sunset on the eve of Thanksgiving Day.)
Active Summary: This morning began with some creative writing and a pleasant ride around the beef pasture which was then followed by myriad activities concerning the farm’s grain room, including: straightening up / organizing more pipe fittings into their corresponding bins, removing plumbing supplies of poor quality to a specific location in the old milk barn, and shifting various pieces of plastic around to make room for freezer room paraphernalia. Next, I set about removing the remainder of non-Master Blend related items from the freezer room. These consisted of: (empty) compost bags, the remaining cryogenic tank, an ancient wren nest, an admittedly hefty dump-wagon, and the old cattle head-gate*.
TIL: Today I learned that the most efficient way to salt a large number of potato slices bound for the grill is on the grill. By sprinkling it on while they are all spread out, I am able to ensure even coverage, and not only that, the excess salt simply falls through the grates when flipping the wedges over.
Commentary: Today has two highlights I would like to share. The first occurred this morning while writing. I was having a peaceful (if not slightly sleepy) time of it, typing while glancing out at the burgeoning, peach-hued sunrise. One of the times while glancing up, however, I witnessed something massive move at window’s bottom left side. The brown, furry form – a Wagyu – gave me quite a start, and it commenced to stare at me as it passed out of sight to the container’s south side. Needless to say, I was not so drowsy after that encounter.
The second highlight has not yet occurred, but I am definitely looking forward to it. In celebration of Thanksgiving, Padre, Madre, my brother, and I are visiting Mesa De Notte for dinner this evening. There, the intention is to eat delicious food, drink delectable beverages, and enjoy the company of one another for what may very well be our final nuclear Thanksgiving for quite some time to come**!
Here are some pictures of our meal at Mesa de Notte. It was a tremendous meal.
Cream and portabello soup. 
Pecan encrusted salmon served on grilled carrots and cheesy risotto, topped with a sweet ?vanilla? cream sauce. Absolutely delicious. 
A whiskey sour. 
A beautifully served cannoli for dessert. 
I’m not sure what this was. My brother got it. I think it was a raspberry gelato. 
Bread dough made in readiness for Thanksgiving day. (Padre also helped me begin the dry-brining process for the turkey.)
Final Note: Tomorrow, I may acquire the aid of Padre and Wag so as to remove the head-chute I detached today. I also plan on mopping the walls of the freezer room’s east side.
*Did not actually remove this yet, but I did take out the bolts holding it in place. It will likely be moved to the hay-barn or grain room within the next few days.
**Not certain what’s going to happen next year when my brother is all the way across the nation.