5/29/2020
(Above: I’ve been drinking seltzer out of a glass for about two weeks now. This is the result of the ice build-up that occurred due to my placing the glass back into the freezer after each time I was done utilizing it.)
Active Summary: Today began with my performing the weekly Jacobhouse cleaning. This was ensued by a beef pasture, calisthenics, and then a little bit of writing. I wrote intermittently throughout the rest of the morning (not an ideal block of time, but I did end up completing well over an hour’s worth), answered many Master Blend information requests, completed a hefty beef order, and then met Padre at the studio for a pre-lunch visit. Before lunch, I tended to an exercise in Master Blend quality assurance. Lunch consisted of burger-steak, grilled tomatoes / onion, and a large garden-fresh salad.
(6:58 PM Update:) After lunch, I put together yet another order, and then I returned to Jacobhouse for a 30 minute respite. This was followed by farm activities: feeding bovines, searching for / treating a couple minor ailments, and checking the beef pasture with Padre. Following all this, I returned to Jacobhouse where I cut up a watermelon and cleaned off some farm grime before heading to the freezer room for a little more writing and inventory / order management.
Set up for the watermelon cutting. Materials include: a cutting board, large knife, two bowls (only needed one this time), a cutting plate, a small knife, and a bag for rinds and trimmings. 
With a large knife, halve the watermelon at the equator. 
With the same knife, carefully cut slices across the halved melon. I prefer 1.5″ – 2″ thick slices. 
Cut once through all the slices, halving them. 
Cut the rind from each slice with a small knife (much more maneuverable than a large). 
Cut the rindless piece of watermelon into cubes. 
Ready for the bowl (and belly). 
On close inspection, layers can be seen in the ice.
Final Note: After completing this entry, I intend to make a dinner of grilled sweet potato and russet potato slices dunked in Aneta’s Bistro mustard. There will also be watermelon.