2/10/2020
(Above: The stainless steel work table within Jacobhouse’s kitchen is now free of luggage.)
Active Summary: Today I woke up and performed the morningly regimen of writing, calisthenics, and a beef pasture check with Padre. This was followed by myriad tasks including: putting together a Master Blend beef order, letting the Centurylink technician into the Jacobhouse yard, weeding / harvesting the garden, making bread dough, cleaning vegetation*, unpacking the rest of my travel-related paraphernalia, and then venturing up to Oldhouse for Lunch.
(7:42 PM Update:) This afternoon’s activities included my baking bread, tending to a Master Blend beef order, farm activities, cleaning the bags that I unpacked, cleaning the Dutch oven that I utilized for baking bread (more in TIL), and now I’m writing this log before heading up to dinner at Oldhouse.
TIL: Today I learned how to clean an enameled Dutch oven. Some of the bread I made earlier (along with the vinegar spray I utilized to moisten the top of the loaves) ended up discoloring the pot. So, to rectify this, I implemented Madre’s prior idea of putting it in the oven with a little bit of water and heating it until that water boiled / created steam. After removing the still-heated pot, I used some tongs to grab a wad of paper towels and commenced to wipe off a majority of the stains.
Commentary: It really is pleasant to be able to cook again in Oldhouse’s and my own familiar kitchens. I know where all the cooking implements are, and the ingredients, despite not having quite the variety of a Sicilian market, are fresh and of tremendous quality. Every day thus far I have had a healthy portion of beef and of greens straight out of the garden, and in combination with a sharp decrease in sugar, the diet has already begun to produce positive effects on body* and mind.
The peas, though battered by the recent windstorm, are appearing quite vibrant and are producing innumerable flowers and pods (the latter of which are exceptionally sweet and crunchy). 
As I threw weeds out of the garden and into the adjacent pasture, a crowd of interested bovines began to gather. 
Lunch’s main course. A Master Blend burger-steak accompanied by a small piece of sirloin. Topped with Sandwich Isle Salsify doused in a coffee-based deglaze. 
This is the loaf of Roquette Flower Bread that I made for the Barroses. The Barroses are a couple who have supported Master Blend right from the beginning and who appreciate quality food. They gave me a Dutch Oven as a house-warming / Christmas gift, so I thought it would be a good idea to give them some bread that I made in that pot. 
Of course, I had to test the recipe first! This is the loaf that I made before the Barrose loaf. It had a very unique/crunchy crust with a soft crumb within.
Final Note: Now that things are becoming more normal and orderly within the Jacobhouse, I should be able to complete some computer activities tomorrow morning (school / financial shenanigans). Also, I plan on weeding the outside of the garden on the eastern side.
*Both skin and gut are displaying less irritation / bloat with the reduction in sugar.