11/24/19
(Above: A view of the Master Blend freezer room with the warm, inviting environment of Jacobhouse beckoning in the background.)
Active Summary: This morning, after the daily beef pasture check, I returned to Jacobhouse and made some bread dough. This was followed by my venturing to the grove near Oldhouse and searching / obtaining* some citrus lumber to make woodchips out of. Back at the farm, I cleaned a couple thicker pieces of wood and debarked them with a knife. Padre then helped me make woodchips from the de-barked wood. At first we used a hammer, but on finding the wood too durable, Padre utilized a circular saw to cut it into pieces.
With the wood chips created, I visited the Master Blend freezer room and, light-by-light, took each fluorescent bulb down, cleaned it, and then placed it back into its slot. The result was a marked increase in luminance. After this, I returned to Jacobhouse, formed some French loaves from the aforementioned dough, got the bread baking, and completed the day’s creative writing.
(6:44 PM Update:) This afternoon, I helped with a few cattle activities and then set about accomplishing quite an assortment of tasks: fixing the grain room door hinge, preparing a round steak for smoking over citrus wood, and beginning the process of preparing the MB freezer room’s ceiling for paint. This was ensued by a beef pasture check and then by a return to the freezer room where I finished sweeping the ceiling as the electric smoker kindled the Satsuma wood.
TIL: Today I employed a new sandwich method I learned from watching a couple Youtube videos of a Sicilian sandwich maker. In these videos, I noted that he hollowed out the top and bottom portions of the bun so as to make extra room for internal ingredients. Thus, when making an egg / bacon / cheddar / collard sandwich for lunch, I followed his example and hollowed out the French bread’s upper portion (kept the lower portion, though, so it could absorb yolk and collard liquor without falling apart). Not only did the sandwich look better after I had done this, it stayed together while eating it instead of pushing ingredients out to either side.
Commentary: As I write this entry, I cannot help but look out and be impressed by the garden that is presently growing outside of my office window. The arugula plants are up to four or five leaves, the spinach is departing ‘grass-stage’ and exhibiting some of its classic curly foliage, the salsify / broccoli / kale are all up to three leaves, and the sweet peas are downright monsters. Monsters in a good way, of course. Most of them are four to five inches tall, and if they have not already begun doing so, it appears that their climbing shall soon begin.
These are the citrus wood-chips that Padre and I prepared this morning. (Marinade for the round steak in the container to the left). 
Exceptionally filthy freezer room fluorescent bulbs, pre-cleaning. 
As can be seen, the cleaned lights are more than enough to illuminate the Master Blend freezer room. The ceiling has been brushed in preparation for painting, as well. 
Round steak. Marinated then rubbed in preparation for the smoker. 
A bacon, egg, collard, and cheddar sandwich within a hollowed-out homemade French loaf.
Final Note: At some point tomorrow morning, Madre, my brother, and I will be making a brief journey into Ocala. The intent is to procure international driving permits for my brother and I, so we can utilize a rental car in Europe this coming January. As for other activities, I reckon I will be figuring out what to do next in regard to the freezer room. Paintwork may be on the agenda in the near future. Of course, it may also be beneficial to clean/organize the office portion of the freezer building, so as to make the inside-window more attractive.
*(6:44 PM) Obtaining consisted of my finding a large dead branch, and on being unable to ‘lop’ it due to its incredible density, reached up and snapped the whole thing off. I got poked in the face, but from the smokiness I’m smelling right now, the discomfort was worth it.