10/12/2020
(Above: On replacing water canister 20 with 21, I discovered that the CO2 tank is nearly depleted. 100 gallons of seltzer was a fine run.)
Summary: Today began with calisthenics, piano practice, and about twenty minutes of PoA coursework. This was followed by a beef pasture inspection, twelve minutes of gardening, and some Jacobhouse neatening. Next came 2 hours of writing ensued by a visit to the studio for about an hour’s duration. Lunch occurred at 1:10 PM and consisted of baked potatoes and springmix salad.
(7:21 PM Update:) Afternoon activities were initiated with more PoA coursework, tending to a Master Blend customer, and taking a brief repose in the Jacobhouse bed. I next ventured outdoors where I helped with quite a number of bovine-related tasks, including: feeding a few bucketsworth of fodder, chasing cows up to the barn with Padre via the Segway-and-tape method*, performing a couple beef pasture inspections, watching a broken-legged Wagyu calf nurse a surrogate mother, and IV’ing a calf that unfortunately died moments after the two bottles had been completed.
Hercules’ club (tree), otherwise known as tingle-tongue on account of its leaves’ anesthetic and antiseptic properties. It does indeed make the tongue tingle, and the scent is very clean. 
Dusk of 10/12/2020 from the Jacobhouse porch. 
Last night’s dinner: Bacon/Potato/Onion pizza, Beef & Onion pizza, and a spring mix salad. Delicious.
Final Note: On concluding this entry, I intend to slice a watermelon as the Master Blend chuck roast finishes**. Leisure will come afterward.
*I captured a video of this, and it will likely be placed in tomorrow’s entry. In the meantime, here is another:
** The roast was covered with olive oil, salt, and black pepper at 8:45 AM. It was next grilled on two sides (7 minutes on first and 2 minutes on second) before returning to the fridge. At 12:07 PM, I started it in the oven at 225 F, and this continued until 4:15 PM when I turned the temperature to 200 F. The oven was turned to 275 F at 6:55 PM, and now the roast is nearing completion. Final temperature is supposed to 205 F.