6/24/2020
(Above: Zurek Soup eaten at Aneta’s Bistro. It bore fantastic sour-rye flavor and multiple slices of fresh kielbasa. I looked up how this soup is made and discovered that the sour flavor comes from a fermentation stage where rye flour is left in water (with garlic and bay leaves) for 4-5 days in a dark warm place. At the end, the flour rises to the top, it is skimmed off, and the sour rye-water at the bottom becomes the base for the soup.)
Active Summary: Today began with writing, a beef pasture check with Padre, and calisthenic exercises. A few chores around the house was ensued by 1.5 more hours of writing. About midmorning, I ventured to the Master Blend freezer room where I took notes on the remaining freezer’s worth of inventory. I input all the values into the Master Blend Beef Catalogue (at Jacobhouse) before venturing outdoors once again to tend to a beef customer. Following her departure, Padre, Madre, and I drove in for a lunch at Aneta’s Bistro. It was a fresh and quite delicious meal, and on our way back we stopped by a produce stand to pick up some watermelons and vegetables*.
Aneta’s Cabbage salad, presented attractively with a sprinkle of parsley flakes for garnish. 
Blood-sausage sandwich. I still say this is one of the best sandwiches I have ever been served at a restaurant. 
Last night’s dinner: Aneta’s cabbage salad, a small piece of New York Strip, and salsify-mashed potatoes topped with homemade BBQ sauce.
(7:09 PM Update:) This afternoon began with my cutting up a large seedless melon that we procured from a fellow named Ernest Nickles** on the way back from Aneta’s. It was a homegrown melon, and I could tell this in a few different ways. First off, there was the smell. It was downright odoriferous at first, but then changed to a pleasantly sweet scent; I can only assume that this is due to the compost utilized in its growing. Next, there was the flavor and texture. The former I rated to be a 7 out of 10, and it is bound to get better as the fruit cools. The latter, however, I rated to be a 10 or 11 out of 10. It is crunchy, but not like the rind. This has a crispness that I have rarely experienced when eating watermelon, and it is only found in the most prime of specimens.
Either way, a brief rest followed the watermelon cutting, and then I tended to another Master Blend beef customer (traded some beef for homegrown pork). Farm activities came afterward whereupon I aided in: capturing a few cows, checking / treating / weaning a few calves, and performing a beef pasture check. It was quite a toasty afternoon – one that led to a couple seltzer-refresher breaks – and I am glad to say that I am now back in Jacobhouse enjoying the air-conditioning as I write this entry.
Final Note: After finishing up this entry along with inventory notes, I plan on having a leisurely rest-of-the-evening.
*The Harbison Farm Market is currently closed as it recovers from a hefty bit of wind damage that occurred on Friday.
**He makes an honest living.