6/26/2020
(Above: A reverse seared pork chop accompanied by a refreshing salad and homemade bread.)
Active Summary: Today began with calisthenics, a beef pasture check with Padre, and about 30 minutes of writing. I next tended to various tasks, including procuring an order for a Master Blend customer, cleaning Jacobhouse, feeding Doug the sourdough starter, making dough / baking bread for lunch, writing another 40-45 minutes, salting/sugaring pork chops & cooking them for lunch, and cutting up the second watermelon we procured from Mr. Nickles two days ago. As can be assumed, Padre, Madre, and I consumed some delicious pork chops, home-made bread, and watermelon for lunch, and a fresh salad was served to the side*.
Salted & sugared homegrown pork-chops ready for reverse searing. 
I accidentally left my cast iron skillet (with a little olive oil in it) within the oven as I preheated it for bread. The resultant smoke was not quite enough to trigger the smoke alarm, but it did create a perfect sunbeam in the office. 
Watermelon #2 from Ernest Nickles’ produce stand. 
And it’s another prime specimen. 
I wondered where I had seen this isotoxal star before (a concave hexagon), and then I realized that it was quite reminiscent of the Mercedes-Benze logo. Top-tier watermelons shall now be called Mercedes Melons.
(4:10 PM Update:) Afternoon activities were of a brief duration this day. They consisted of my reading for a few minutes, preparing a beef tongue and some short ribs for smoking, and a taking a short rest in the Jacobhouse high-bed. I also ventured outdoors to tend to a Master Blend customer and to help with a few cattle-related tasks which included: checking the field and barn for ailing creatures and helping capture a couple calves – one for a pinkeye treatment and one for re-weaning (its weaning flap had fallen out). A seltzer break was ensued by my return to Jacobhouse where I placed the beef tongue and the shortribs into the smoker. This is the first time I’m using Mulberry wood to smoke, and from the scent I am smelling, I will most certainly be utilizing this type of wood again.**
Final Note: The only remaining tasks scheduled for this day are a beef pasture check with Padre and attending to the smoker. Tomorrow, I plan on making bread in the morning – this time for the Master Blend customer who is picking up the smoked tongue. The idea is to provide the proper materials for an excellent sandwich.
*Though not consisting solely of Garden #1’s or #2’s vegetation, it did have some specimens of both. There was Malabar Summer Spinach, Glazed-Green Collards, and a new addition: the tender and succulent leaves from Jewels of Opar.
**It has sweet fragrance with hints of tang and of salt (if salt can be smelled, that is).
It was a Friday feast today