9/7/2020
(Above: For the first time in months, I did not sweat while helping outdoors this afternoon. Autumn is on the way.)
Summary: Today began with calisthenics, piano practice, and a beef pasture inspection with Padre. After returning to Jacobhouse and tending to a few neatening and clothing-related tasks, I began with the daily writing. Slightly over two hours of the lattermost task was followed by my putting potatoes into the oven for baking and then by my visiting the studio for about an hour. Lunch occurred at 12:25 PM and consisted of: baked potatoes, springmix & onion salad, and watermelon.
I didn’t take a picture of today’s lunch, but here are some that display yesterday evening’s repast:
My method for basting roast beef cooked in a low temperature oven: jab a toothpick into a frozen 2 tbsp. hunk of butter and seat it atop the beef. In a 250 F oven, it bastes the beef over a 5-8 minute span (optimal for the final 10 minutes). 
This is how the cooked roast appeared after the auto-basting strategy. 
Glorious roasted beef. 
The same beef from the prior image served atop a bed of arugula (a piece of toasted Aneta’s bread to the side).
(6:40 PM Update:) This afternoon was initiated with Principles of Advertising (PoA) coursework which was interspersed with a brief repose in the Jacobhouse high-bed and by the making of some pastry dough*. At 3 PM, I stepped into the temperate outdoors where, after evacuating about 100 fire ants from my left boot, I was able to help with farm activities. These included: catching cows for vaccination, capturing a calf for its second re-weaning (the creature keeps losing its weaning flap), checking the beef pasture for ailing creatures, IV’ing a dehydrated calf, and performing a final beef pasture inspection.
On my way back to Jacobhouse, I pulled some pigweed out of the garden, harvested basil from a couple of Madre’s plants, and dusted the bootbox with Sevin Dust because of the aforementioned ants. I next returned indoors where I prepared ingredients for a dinner pastry. It is going to be a pastry loaf stuffed with ricotta, parmesan, mozzarella, basil, egg & spices and wrapped with prosciutto.
Final Note: The remainder of this day shall be spent cooking a pastry, working a little bit more on the Master Blend website, and enjoying a couple hours of leisure.
*Today’s dough was made with 3-grinds of salt (~1/2 tsp), 1 stick of butter, and ¾ cup of Aneta’s wheat flour.
especially remarkable photograph!