Sushi lunch (and bovine activities).

/ Jacobhouse / By

7/13/2020

(Above: An image captured less than two minutes after exiting Jacobhouse this morning. She came up to the fence wanting something to eat, so I gave her an especially lush hitchhiker plant.)

Summary: Today began with calisthenics, a few tasks around the house, a beef pasture check, and one calf to IV (and another to help Padre give oral electrolytes to). This was followed by a return to Jacobhouse where I participated in writing-related research and outlining for about two hours. At 10:30 AM, we – Padre, Madre, and I – ventured into Ocala where Padre and myself had our teeth cleaned while Madre procured some items at Lowe’s. After having completed our time at the dentist and hardware store, we stopped by Sushi Bistro to pick up lunch and Animal Health to pick up medication for a calf. The latter took quite some time due to disorganization and lack of managerial response, but we eventually procured the calcium that was required. On reaching home, Padre, Wag, & I prepared / IV’d a calf with three bottles while Madre prepared a salad, soup, and the dining table for lunch. The midday meal occurred just after 2:00 PM.

  • A sushi lunch. The rolls presented on this platter were (from front to back): Eel Avacado / Salmon, Alaska / Tuna, and Spicy Salmon / Yellow Tail.
  • A special ‘Spider Roll’ comprised of soft-shell crab tempura, avacado, cucumber, and masago roe.

(5:57 PM Update:) After engaging in a brief post-lunch rest within Jacobhouse, I returned outdoors where I helped with a number of cattle-related activities. These included: checking calves, helping catch / tend to an embryo recipient, helping make / give three bottles of fluids via esophageal feeder to three different calves, and performing multiple herd health checks in the field and barn. Now I am back in Jacobhouse, finishing up today’s entry before engaging in writing, Master Blend correspondence, and eventually, some leisure time.

  • The best bovine mothers keep their calves in the shade on sultry summer days.
  • Last night’s dinner: a mushroom topped burger-steak accompanied by springmix salad (dressed with beef juice and balsamic).
  • This Nero D’Avola is the closest I’ve come to my favorite type I drank in Sicily. I’m including it here so that I may recall its name in the future.

Final Note: My hope is to have a bit more time for writing tomorrow. That should be possible with the dentist visit being out of the way. Hopefully the sick young bovines will be feeling better, too.