2/23/2020
(Above: A particularly photogenic broccoli-leaf-wrapped beef roll. Served alongside a garden/farm market salad.)
Active Summary: The daily morning regimen was followed by my visiting Madre’s workshop and sanding/gluing together all the cold-water CPVC piping. Afterward, I harvested greens for lunch, caught a ride to Oldhouse with Madre, and then performed the weekly journey down to the Harbison Farm Market. There, I procured many fruit and vegetables before heading back and preparing lunch / putting vegetation away.
(7:30 PM Update:) This afternoon began with my signing up for Kindle Direct Publishing (more in commentary), helping Padre with a number of cattle-related activities*, and filling up 11 Moo Magic bags with Padre’s aid. Now, I’m writing this entry before heading up to Oldhouse to cook dinner.
TIL: Today I learned that I could make ‘cabbage rolls’ by using broccoli leaves instead of cabbage leaves. I stuffed them with a mixture of: pan-seared ground beef, sautéed onions/carrots/garlic, washed mozzarella, Panko breadcrumbs, salt, and pepper. Then, because the beef and vegetables were already half-way cooked, it only took about 15 minutes at bake 475 F before I was able to take the broccoli rolls out and cover them with foil for 10 minutes (allowed the slightly blackened tops to moisten and for juices to redistribute).
Commentary: I am presently about ¾ of the way through revising my newest piece of writing for the fourth time. There were a few wording changes made, a couple grammatical errors rectified, and a change of title that will be revealed on release. Speaking of release, I plan on doing so through Kindle in the form of an Ebook. I do not plan on charging for this novella, partly because I only wanted to use this as an opportunity to test out a self-publishing platform and partly because I feel that the story therein should not be kept from any individual. My goal is to release it on February 29th.
As for additional highlights, dinner tonight was exceptional:
A fruit plate comprised of black Californian grapes and a few Floridian strawberries. 
A cast iron omelet filled with sauteed ham and washed mozzarella cheese. 
Black cherry ice cream atop an improvised berry cobbler. The cold and sweet ice cream paired deliciously with the slightly tart berry amalgamation (strawberry / cherry / grape cooked in a loose batter comprised of eggs / flour / butter / coconut sugar).
Final Note: I plan on working some more on the Workshop’s plumbing tomorrow morning, and for lunch, I will be preparing a couple pieces of Picanaha for my family and my brother and I’s long-time friend, Shae.
*I was originally planning on performing some more gluing CPVC gluing in Madre’s workshop. However, after a somewhat lengthy farm afternoon we discovered an additional and urgent task: one of our Wagyu cattle was having a backward calf. After that shenanigan and filling bags, it was already 7:00 PM.