11/10/19
(Above: The north side of Jacobhouse’s progressing deck railing. This picture was able to be taken via the porch light.)
Active Summary: This morning began with a daily beef-pasture check, after which I returned to Jacobhouse and wrote for over an hour. I next helped out with some cattle-related activities and then ventured up to Oldhouse where I made some noodle dough. This was ensued by a journey down to the Harbison Farmer’s Market to procure my family’s weekly produce and some more lunch materials. On returning to Oldhouse, I put the fruit and vegetables away and prepared the midday meal. The procedure included boiling a whole bunch of chopped vegetables in a large stock pot* to make vegetable stock, chopping up another large group of vegetables for a salad, and flattening / slicing the aforementioned dough into noodles. A feast ensued.
(7:43 PM Update:) This afternoon consisted of farm activities followed by some deck work**. Then, after a ride around the beef pasture, I returned to Jacobhouse where I made some form of Polish cabbage salad (has not fermented for long and already tastes delicious) and a dessert for myself and at least two of the people at Oldhouse. The kitchen time was quite enjoyable.
TIL: Today I learned that in many European countries, motorists drive on the right side of the road just like they do here in the United States. Italy and Sicily are amongst these countries, which is quite fortunate, for my brother and I plan on venturing overseas within the next few months. It will make driving in those foreign lands a much more comfortable experience, should we decide to do so.
Commentary: It was a fairly special lunch today. Not only was everything homemade and quite delectable, I was able to try a couple types of root vegetable that I had never tasted before. Rutabaga was one of them. Raw, it was reminiscent of jicama root, and cooked, it reminded me of a flavorful and soft ivory-colored potato. Turnips were the other root that I got to try out. When eaten raw, turnip reminded me of a hard and peppery radish, and when cooked, they tasted slightly earthy and bitter. I enjoyed both of the new vegetables, but I liked rutabaga more.
The south side’s deck railing. Those two boards on top are the pieces that shall make the western edge look more aesthetically pleasing. 
This is the vegetable noodle soup I made for lunch today. It lacked in the ‘green’ department, but the side salad more than made up for that. 
Polish cabbage salad inspired by that which was served to us at Aneta’s Bistro. Mine is not quite as good, but it is still a delicious attempt. 
Chokladbollar, bound for Oldhouse. It is also called Havregrynskugle.
Final Note: Tomorrow and later this afternoon, I plan on continuing some deck railing work. As for garden activity, it is looking fairly weed-free at the moment, but if the soil gets much drier, I’m going to turn on the sprinkler for a little while.
*1 Rutabaga, 1 red onion, 1 white onion, 2 russet potatoes, 3 turnips, 5-or-so carrots, and plenty of salt, a generous sprinkling of garlic powder, and a not-as-generous sprinkling of onion powder / fresh ground black pepper.
** I cut the two rails that will be placed atop the current pair of support boards, as well as the two boards that will be used to neaten up the west ends’ appearances. I should also note that I found a slight bow in the rail support boards, so I cut some braces that I will end up fastening in tomorrow.