12/5/19
(Above: An image of today’s delectable lunch.)
Active Summary: This morning began with some creative writing and a frigid beef pasture check. After that, I ventured to Old-house here I proceeded to spend much of the remaining morning making lasagna – a process that consisted of: mixing/kneading noodle dough, putting together the ricotta mixture*, flattening out aforementioned dough into very thin sheets**, and then manufacturing lasagnas with the prepared noodles, sauce (beef ragu that I made the other day), and cheeses.
After placing the first two lasagnas – the meat and the vegetarian – into the oven, I cleaned up the kitchen and then ventured down to Jacobhouse where I wrote for about thirty minutes before going back to oldhouse and tending to the imminent victuals. I made a large salad whilst broiling them for about 10 minutes, and then, after pulling the lasagnas out and wrapping them in foil, I returned to the farm where I notified Padre and Madre that the lasagnas were out and cooling off. During the ensuing 30 minutes. I weeded the garden and harvested my first small batch of arugula to throw in lunch’s salad.
(7:00 PM Update:) A light afternoon at the farm was complimented by a couple side projects (both of which included ‘hiding boards’ where we – Padre, Wag, or myself – will be able to conceal ourselves whilst observing the cattle) and was ensued by some time in the freezer room. The latter entailed painting: the final fluorescent fixture, the entire wall-to-ceiling edge, and a few of the ridges / cracks inaccessible to the roller. As for the roller, it was the last tool I used, for I also began to add the second coat to the entire ceiling.
TIL: Today I learned that icecream can be made without an appliance designed specifically for the task. To do so, one can simply pour the cream / flavor mixture into a few ice cube trays. Then, after those trays are frozen, the resultant cubes can be loaded into a blender and made into something resemblant to a shake. After that, the shake can either be consumed ‘as is’ or placed back into the freezer to thicken.
Commentary: Lunch today was fantastic. It certainly did take a while to prepare, but the resultant textures and flavors of the lasagna were well worth the effort. To add to this, I made enough to where I could freeze an entire tray, saving it for lunch on another day in the near future… Perhaps a certain impending freekend that is only about eight days away.
All of these noodles were utilized. It should be noted that I took this picture after a few noodle-sheets had already been moved to their intended layers. 
The lasagna preparation station. Ragu (front left). Mozzarella (back left). Meat lasagna (center left). Veggie lasagna (center right). Veggie sauce (center back). Cheese conglomeration (far right). 
1 lasagna (vegetarian for Madre), 2 lasagna (filled with meat for Padre, brother, and I)… 
3 lasagna – an investment made for future gustatory delight.
Final Note: Tomorrow and later today, there will be more painting activities in the Master Blend freezer room.
*Consisted of 6 lbs. ricotta, 1.5 cups mozzarella, 1 cup Pecorino Romano, 1 cup Parmesan Reggiano, ½ cup dried parsley, and 1 tbs. marjoram.
** By far the longest part. It took me about 1 hour to make 3 lasagnas-worth of noodles. This is where a mechanical noodle press would have helped quite a lot.