5/2/2020
(Above: A tomato pizza – baking powder crust, a butter/garlic sauce, and topped with fresh mozzarella and thinly sliced tomato.)
Active Summary: This morning began with calisthenics, writing, and a ride around the beef pasture. Next, I ventured to the freezer room where I hooked up the seltzerator tap and turned up the pressure to a more suitable level (30 psi* instead of 20). I returned to Jacobhouse after that whereupon I wrote some more and cooked up some tasty Mirin-roasted walnuts & barley. It was after the latter had finished cooking that I brought the treats out to Padre, Madre, and Wag. To conclude the morning, I tested out the Seltzerator tap and was pleased to find that the water was becoming carbonated.
(5:53 PM Update:) After a lunch of Aneta’s hunter stew & blood sausage sandwiches along with a side salad, I rested briefly and then set about weeding Garden #2. I especially focused on the weeds surrounding the collard plants, as that is where a plenitude of snails were hiding. Following the weeding, I tended to at least 3-4 master blend customers (more including their partners) and then helped with various cattle-related activities, including: feeding / catching bovines, checking calves for ailments, and on finding a couple pink-eyes, catching / treating those calves. Now I am in the freezer room typing this entry before heading out for the evening beef pasture check.
Final Note: Tonight’s dinner will consist of pizza (baking powder crust) topped with fresh mozzarella and tomato. This shall be accompanied by a hefty helping of Aneta’s cabbage salad and a sorghum beer. As for tomorrow’s activities, they be fairly normal and include a trip down to the Harbison Farm Market. Also, I will likely drink plenty of seltzer.
*Apparently beers require 12 PSI while Seltzer Water requires upward of 30+ PSI or more.