4/16/2020
(Above: Supplies for the Jacobhouse kitchen.)
Active Summary: This day began with calisthenics, some writing-time, and a ride around the beef pasture. More writing followed as I waited for an Ocala Restaurateur & Provisioner webinar to begin. At that meeting I learned about the state of the food industry in regard to COVID-19* (not good).
After the webinar ended, I ventured outdoors, made a few tomato cages, and helped Padre, Madre, & Wag fix a gate that one of the bulls had gotten his head caught in. Lunch time was interrupted by a Master Blend customer, but then resumed as tastily as ever.
(7:23 PM Update:) Afternoon activities included making/wrapping Cuban sandwiches for dinner, tending to four different Master Blend customers, and helping with a variety of cattle-related activities including: feeding/catching bovines, checking calves for ailments, tagging calves with Padre & Wag, and performing the evening beef pasture check. It should be noted that Padre also helped me fill and transport 11 Moo-Magic bags down to the compost stand AND I restocked the Jacobhouse kitchen with a few previously-missing ingredients.
Cross-section of onion bread. 
Cross-cross section of onion bread. Soft and fragrant! 
Coconut sugar close up – larger grains than refined sugar and a slightly toasted flavor. 
Undoctored coconut cream. 
Caloric information. Mostly fat. 
A lodge skillet scraper that my brother recommended. It works quite well in the corners of the pan. 
Before scrape. 
After scrape.
Final Note: This night is going to conclude with Cuban sandwiches – a combination of Aneta’s ham, fresh mozzarella, sliced dill pickles, and whole-grain mustard atop a fresh loaf of onion bread. As mentioned above, I will include pictures on tomorrow’s entry.
*A few facts stood out to me:
- Gross profits for eat-in businesses are 10-15% of their usual amount.
- Chick-Fil-A, despite having drive-through service integrated into their setup and being a well-known chain restaurant is down to below 40% of its prior profit levels.
- 90% of all hourly employees have been let go; some have stayed on to work only for tips.
- Two of the restaurateurs – the ones with multiple restaurants have team captains (or pastors, in Mojo Grill’s case) whose primary role is to be a social, spiritual, and financial guide to the remaining employees.