4/11/2020
(Above: A classic-style schematic of what I plan on doing in regard to the home-made seltzer machine. The goal is to have a tap that I can pull down to dispense seltzer water whilst also utilizing a 20 pound carbon canister (longer lasting and cheaper to fill than the 24 oz. Soda Stream cannisters).)
Active Summary: Today began with calisthenics, write-time, and a beef pasture check with Padre. This was ensued by a return to Jacobhouse where I wrote for another hour before heading down to the farm market. At the market, I procured the weekly produce*, then returned home and put it away.
This was ensued by researching DIY soda/seltzer systems online and ordering the first part – a carbonator**. I then ventured outside for a brief while and worked to trim / caulk the top portion of the southern Master Blend freezer room window with Padre’s aid. To finish off the morning, I rode with Madre to Aneta’s Bistro and picked up an enormous lunch (pictures below).
(7:05 PM Update:) This afternoon consisted primarily of cattle-related activities, including: feeding / catching a couple full-grown bovines, IV’ing two calves (one possibly on the mend and the other suddenly half-dead), pitch-forking feed, and performing a beef pasture check with Padre. Before returning indoors, I tended to the Moo-Magic stand (adjusted bags & extricated funds) and made certain all the freezers in the Master Blend freezer room were functioning appropriately.
A lunch from Aneta’s. From left to right: Easter borscht (cold ham & egg soup), roasted pork shoulder / cabbage, perogies (spinach / sauerkraut & mushroom), egg salad, and Aneta’s cabbage salad (given to us as an Easter gift). 
A poppy seed roll that I found to be quite tasty. It had a unique flavor to it which we determined to be almond extract. 
Dawn sun rising between two container homes.
Final Note: If there is time tomorrow morning, I shall begin the process of framing the inside-portion of the southern window in the Master Blend freezer room.
* I also got to taste pickled watermelon rind for the first time. It was reminiscent in texture of the candied oranges / lemon rinds in Aix-en-Provence.
**These go for $400-600 new, but I found a refurbished one for $150.
A busy but productive day… that’s quite the schematic by the way, I like new projects like that