11/26/19
(Above: This is a picture of Jacobhouse as I departed at 8:25 AM.)
Active Summary: Today began with a beef pasture check-up. We found a couple sick calves, but other than that, the journey was pleasant and uneventful. This was followed by my returning to Jacobhouse, tidying up the smoker*, showering, and then going on a trip to the dentist for a yearly cleaning.
After returning from the dentist, I did a bid of creative writing, researched the possible ways as to how my sink is slowly draining whilst plugged (without leaking), and began smoking a chuck roast for lunch. While the lattermost took place, I weeded and raked the garden.
(6:33 PM Update:) This afternoon, I aided with a few cattle activities (helping a cow calve being among them) and next proceeded to move one of the cryogenic tanks out of the Master Blend freezer room. It should also be noted that I filled up 10 Moo Magic bags for the compost stand by the road.
TIL: Today I learned that the most common cause for water vanishing out of a plugged sink is not actually a defective plug. Instead, it is a slightly offset or unsealed flange. In my case, this means that the water is draining under the ‘metal circle’ into which the plug is placed. Fortunately, they design the basket beneath to capture this water and direct it to the drain. This means that there is no leak under the sink and that so long as the seepage remains miniscule (as it is right now), it does not require a fix. At least, not quite yet.
Commentary: Well, the Active Summary pretty much took care of anything I feel the need to say in regard to today. The only thing that I feel could be mentioned was the citrus-smoked beef chuck I made for lunch. I cooked it to an internal temperature of 135 degrees F, and this resulted in a roast of medium doneness that was both exceptionally flavorful and delightfully juicy. It was a perfect way to reseason my freshly-cleaned teeth.
This is the chuck roast pre-smoking. At this point it has been marinated for 12 hours and rubbed with a blend of salt, pepper, thyme, and a smidgen of chocolate powder (bitter). Alas, the probe thermometer did not end up working, but I fortunately caught onto the fact before the beef became overdone. 
Last night’s dinner was a salad consisting of: romaine lettuce, tomatoes, onions, halved grapes, walnuts, feta, and a sliced piece of prosciutto. For a salad, it was heavy, but for a meal, it was light.
Final Note: Later or tomorrow, there shall be more wall-mopping in the Master Blend freezer room. I will also determine if the remainder of non-beef-sale related paraphernalia (e.g. cryogenic tanks) can be removed from the chamber. After that, it appears that the next step will be to ascend to the edifice’s roof and see if I can find where/if the ridge-cap is leaking.
* Consisted of bringing the grates inside and washing them, and also scraping the residue from the drip pan.