11/28/19
(Above: A view of the garden as seen through Jacobhouse’s postern screen door.)
Active Summary: Today began with some creative writing and a beef pasture check-up. This was followed by mopping the eastern and southern walls of the Master Blend freezer room and by our (Padre, Wag, and I) removing yesterday’s unfastened headgate to the hay barn. I returned to Jacobhouse shortly afterward where I wrote until the morning’s second half.
The morning’s second half consisted of my venturing to Old-house and preparing Thanksgiving lunch. This included: initiating the upside-down turkey experiment (laying bread in a pan, buttering that bread, laying the turkey breast-down on top of the bread, and then stuffing that turkey with leftover cubed bread, sauteed vegetables*, and gruyere cheese), making chocolate oatmeal cookies, putting together a large salad, and creating a quick-gravy using the turkey neck and giblets**. Lunch ensued at 1:15 PM after the turkey had cooked for 1.75 hours at 450 F and rested for 15 minutes.
(6:50 PM Update:) After performing a classic Thanksgiving turkey-nap, I ventured outside and helped with cattle-related activities. This was followed by some fence work, a beef pasture check, and then some garden tending.
TIL: Today I learned that cooking a turkey upside down on top of a protective layer of French bread is indeed one of the best ways to quickly cook the Thanksgiving-bird while simultaneously ensuring that the dark meat is heated through and the white meat remains juicy. If I were to change anything at all, I would utilize butter both on top of and underneath the protective bread; that way, there would be much less pan-stickage***.
Commentary: It was a quiet, warm, and happy Thanksgiving this year. Here are a plenitude of pictures depicting today’s various shenanigans:
This is the large loaf of French bread that I utilized to keep the turkey breast from being pressed directly against the roast pan’s base (prevents overcooking). 
All the walls have now been mopped in the Master Blend freezer room. 
Not fancy, but more-than-edible. As a matter of fact, I would describe today’s lunch as downright delicious. 
Massive chocolate / coconut / walnut / oatmeal cookies made as a Thanksgiving dessert. 
A cookie closeup. 
A mother cow shading her calf on this warm Thanksgiving day. 
An image of the sliver-moon and (unknown) planet that I spotted through the front door of Jacobhouse at dusk. 
The moon and planet as seen after dusk.
Final Note: The time is truly drawing near where I must ascend the roof of the Master Blend freezer room building and inspect the ridge cap. Once I have tended to that, I will finish cleaning the floor / walls of the chamber, rearrange everything for easy painting access, and then get to work.
*Onion, summer squash, and zucchini.
** Padre and Madre helped me with cleaning throughout this whole process.
***It did not truly matter that the bread stuck to the pan, because I needed to chop it up into small pieces anyway. Less stickage, though, would make the cleaning process much easier.