7/1/2020
[Above: Lunch today – a mushroom pizza. This one’s crust was made with a yeast-risen dough. Cooking temp / time was 545 F for 3 minutes, followed by 3 minutes of broiling on high. Next time, I think I will increase the first phase by an additional minute (just to get a firmer bottom).]
Active Summary: Today began with writing, a beef pasture check with Padre, and calisthenic exercises. This was ensued by more writing – about 2 hours worth – and then by lunch preparations which included: making pizza dough, slicing mushrooms, washing mozzarella, and making a garlic / butter sauce. To conclude morning activities, I visited with Padre in the studio for about an hour, then ate a lunch of mushroom & garlic pizza, fresh garden salad, and watermelon.
Bovines grazing at dawn as the sun began to rise above the east treeline. 
Appetizer for last night’s dinner at Mesa De Notte: Fresh Ceviche atop fried plantains. The dish was neither too sweet nor too vinegary. As such, it was some of the best ceviche I have ever had. 
Main course for last night’s dinner at Mesa De Notte: ‘Spaghetti di calamari’ dressed with a flavorful and spicy pepper sauce. Like the ceviche, it was probably the best spaghetti I have ever had. 
Dessert from Mesa De Notte: the Canoli – a delicious dessert as always. If one looks closely, I took the picture a tad late after Madre and Padre had enjoyed a little bit of cream and filling from the other side.
(6:33 PM Update:) Afternoon activities began with my cutting up a watermelon, writing, and reading for a brief time. Cattle-related activities followed, and consisted of: catching a couple cows for breeding / embryo transfer, vaccinating & weaning seven calves, and checking the barn & pasture for ailing animals. On returning to Jacobhouse, I checked both gardens whereupon I found and removed some hornworms. I also took a particularly clear picture of the Jewels of Opar that are presently flowering. It is shown below.
Final Note: Dinner this evening will likely be a simple fare of watermelon, salad, and perhaps a baked sweet potato. Tomorrow, however, I will be making a piece of beef that looks quite similar to Picanha.