4/7/2020
(Above: A freezer opened to display the trove of beef with the new southern window as backdrop. In regard to the freezer room, I heard it complimented twice today by a couple of the visitors.)
Active Summary: Today began with the usual morningly regimen of calisthenics, writing, and a beef pasture check with Padre. This was ensued by more writing at Jacobhouse and then by my preparing the freezer room for the incoming beef shipment. The shipment arrived at about 9:45 AM whereupon we (Padre, Jerry, Jerry’s companion, and myself) placed all the beef atop the freezers, available workbench, and a couple blankets on the floor. Padre and I then sorted and put away the beef into its respective vessels.
After all this, I spent a while tidying up the freezer room and began the process of peeling off the old caulking around the outside portion of the new southern window. I also collected measurements for the inside the window so I could see about acquiring PVC trim board to neaten up the window’s interior portion. Lunch followed. I cooked a chuck steak from frozen-to-delicious*, prepared a leftover noodle soup**, and cooked a couple small potatoes and a corn-on-the-cob for Madre.
(8:53 PM Update:) This afternoon was a flurry of Master Blend sales***, bovine activities (feeding / catching bovines, checking calves for health, & performing beef pasture check), and filling 16 Moo-Magic bags because they are presently selling out almost every other day. This was followed by some Master Blend record keeping at Jacobhouse, sending a customer and email, and then by dinner at Padre’s studio. Now I am finishing up this entry before having some leisure time.
Final Note: Over the next few days, I intend to catch up on Master Blend orders, call the individuals for whom I have reserved beef, and begin putting price-labels on the more popular cuts.
*To cook this steak, I placed a hefty amount of coconut oil on the exterior along with a decent rub of salt. A grilling of about 2 minutes per side commenced, and after that I placed the steak into the oven on 250 F for 10 minutes. It came out excellently.
**This soup was comprised of left-over Aneta’s tomato / sauerkraut & pork soup, some frozen noodles I made a while back, grilled mushroom’s, grilled garlic, and about 2 cups of chicken broth as a base.