7/5/2020
(Above: Today’s homemade mushroom pizza.)
Active Summary: Today began with calisthenics, writing, and a beef pasture check with Padre. This was followed by my returning to Jacobhouse where I wrote for over an hour and fifteen minutes. Afterward, I proceeded to prepare a pizza for lunch. This included making dough*, washing mozzarella, slicing mushrooms, and preparing a sauce comprised of tomato / garlic / olive oil / basil / oregano. When everything excepting the dough was stowed away in the fridge, I partook in some enjoyable leisure time. Lunch occurred at 12:15 PM and is pictured below.
Lunch today: Mushroom pizza served along with a garden-fresh salad and sauteed green-beans (though the green-beans were grown in a different garden). 
Premature pecans; there seem to be a great many of these this year. If the squirrels do not get them, I will be able to make some pecan pie this autumn. Pecan pie with homegrown pecans and homemade crust. 
The Malabar summer spinach is looking quite lush in this moist weather. It is one of the prettier plants I have grown thus far. 
Tomatoes and Jewels of Opar – an incredible amount of green.
(5:43 PM Update:) Afternoon activities began with some kitchen cleanup and about 30 minutes of writing. Next, I took a brief rest in the Jacobhouse high-bed which was ensued by some computer-related leisure. Farm activities came next and included: helping catch a couple cows – one for embryo transfer and one for market, checking calves, feeding a few buckets of feed to multiple lots of animals, taking a seltzer break**, and performing a beef pasture check with Padre. Now that I am back in Jacobhouse, I am finishing today’s entry as an experiment takes place in the kitchen. The intention is to make apple-walnut ice cream (from coconut cream).
Final Note: Tomorrow I will include pictures of tonight’s culinary adventure. I also intend to cook a Master Blend Rib Cap tomorrow night if lunch proves to be light (I hope it does).
*Today’s dough used chicken stock in place of water (needed to use the stock before it went bad, and it adds flavor to the crust).
** After which I placed refill #9 within the seltzerator.