11/19/19
(Above: Beef, tuna, and salmon prepared for last night’s sushi-fest. I tested each ‘topping’, and I would have to say the beef and salmon were neck and neck. The tuna, though not as tasty as the first two, provided adequate variety.)
Active Summary: Morning activities began in a way quite similar to yesterday. First, Padre and I did a beef pasture check, and this was followed by our feeding the same little Wagyu calf a bottle of milk. After that I continued cleaning out the Master Blend freezer room. There, I removed more miscellaneous objects: old traps, an udder hair-singer, and a portable electric welder being the most unique of them. I also began sweeping the floor, ceiling and walls, removing a large number of cobwebs by doing so.
Later on in the morning, I ventured to the garden where I plucked some weeds before returning indoors where I commenced to write for about forty minutes before lunch.
(6:34 PM Update:) This afternoon I helped with an assortment of cattle-related activities. This was ensued by beef pasture check and then by my unboxing the Char-Broil Digital Electric Smoker and retrieving the directions for it. The setup process appears to be quite easy if I can connect the appliance to Wifi, and this will be made possible if I remove a small square of aluminum sheeting that separates the smoker from Jacobhouse’s Wifi signal.
At first glance, it may not look much different from yesterday’s image. However, part of today’s activities was cleaning away a majority of the cobwebs. Hence, the walls looking much whiter. 
The exterior West side of Master Blend’s freezer room. The portion beneath the eaves could use some cleaning, and the doors need a paint job. 
The south side of the Master Blend freezer room. If I remove the old, broken-down refrigeration unit, I may be able to install a take-out window. 
The Charbroil Digital Smoker. As can likely be noted, it was getting quite late when I unpackaged this appliance.
TIL: Last night I made quite a lot of sushi and subsequently learned a few methods that I intend to apply to future sushi-craft:
- Rice can be made very easily in a Dutch oven. I believe I boiled it for 1 minute, and then set the burner to low (1 or 2) for about 16 minutes. This was followed by my removing the pot from heat and allowing the rice to steam for 10 minutes.
- Cut the meat while it is partially frozen and keep it on ice while ‘ricing’ the seaweed wraps. The former allows for easy cutting, and the latter helps with food safety*.
- Keep a bowl of water nearby in which to wash sticky fingers or rice-applicating instruments. Water nullifies the stickiness and allows the rice-layering to continue.
- Use moderate to small amounts of rice – this will ensure that the inner ‘filling’ (tuna / salmon / beef in this case) is tasted.
- Use standard efficiency processes. I.e. Layer rice onto all algae sheets, then place fillings onto the prepared sheets, and finally, roll all the sushi. This is much more efficient than making one roll at a time.
Commentary: It was quite pleasant outside today. Though cool in the shade (60-63 F), it was a near-perfect temperature in the sun. I very much enjoyed writing with the sliding glass door cracked open, witnessing as some odd birds – Ibis – landed in, poked around, and slept in the garden.
Thoth was the lord of magic, wisdom, and writing, and he presided over a pantheon of eight other major gods.
Final Note: I expect there will be more freezer room cleaning tomorrow, and perhaps I will set up the electronic smoker so it’s ready for some cooking.
*The food would have been fine anyway, but I did not want to feel rushed. The ice-bowls helped greatly in this regard.