(Above: Due to Sunday afternoon being very light in farm activities, I was able to ‘sneak’ away to Salt Springs. There, I swam for about 30 minutes amongst crabs, sucker fishes, and various lake fish who were all resting or taking their late-day meals. The crabs were especially docile, simply sitting at the base of the swimming area and shoveling food into their multi-faceted maws with both claws.)
1/09/2022: A day beginning in the mid-50s and warming into the low 80s.
Morning of 1/09/2022: #335’s Longhorn-Gaur Hybrid poses for the camera under a vacant azure sky. 
The newly installed clothing-lines just outside the front door. I will not longer have to use a broom to hold clothing in place, and the birds will be less prone to relieving their bowels upon them. 
Lunch today consisted of egg-and-liver tacos topped with romaine, endive, and salsa verde. 
Due to the afternoon being very light in farm activities, I was able to ‘sneak’ away to Salt Springs. There, I swam for about 30 minutes amongst crabs, sucker fishes, and various lake fish who were all resting or taking their late-day meals. The crabs were especially docile, simply sitting at the base of the swimming area and shoveling food into their multi-faceted maws with both claws. 
For dinner, we had a small Wagyner Blue Picanha accompanied by a baked potato and salad. It was all delicious (made moreso by my recent swim which always ‘whets’ the appetite).
1/10/2022: Today began in the low 60s and proceeded to warm into the low 80s. Sunny at the start, and cloudy at the end.
Dawn of 1/10/2022: An approaching cloudfront from the northwest signified an impending weather change. 
Today was the first time I hung clothes on the new lines. 
A particularly delicious set of sushi procured from Sushi Bistro for lunch. For the past two weeks, we have been getting one less box of sushi, because before, it was ‘pushing matters’ to consume four boxes. Three boxes, on the other hand, leaves us still a tad hungry for more and has increased enjoyment of the fare by… almost double? It is intriguing how that psychology works. 
A dusk visit to the garden before heading indoors for the evening. 
For dinner tonight, I made a Wagyner Blue chuck roast which was accompanied by a Padre-wrought salad. Both the beef and the greens were delectable.
1/11/2022: A day beginning in the low 40s and warming to the mid 70s. Mostly sunny.
Morning of 1/11/2022: A Wagyu calf attempts to hide in the bushes. 
Central beef pasture near noon. (1/11/2022) 
For lunch today Padre, Madre, and I went out to eat at Lorito’s Italian Kitchen. This is the fiber-rich low-calorie portion of the meal. 
And this is the other side of the spectrum. Still, calories after a lengthy farm morning are a salve to a well-worked body. 
Late afternoon in the south east pasture (looking west). 1/11/2022. 
Dinner of 1/11/2022: Some delicious Wagyu chuck steak rested on a cushion of Polish fine-ground mustard and laid alongside a bed of greens (all of which were grown within a mile of home).
1/12/2022: . A day beginning in the low 50s and proceeding to warm into the low 70s. Sunny throughout.
Morning of 1/12/2022: Clothes hanging on all lines at the Jacobhouse and a sunny & breezy day to dry them. 
One of this morning’s tasks included harvesting a number of greens, washing them, and ‘processing them’. I ended up making up five produce bags with three different types of leaves in each: shredded collards, chopped turnip greens, and chopped arugula. 
Mid-morning in the central beef pasture. (1/12/2022) 
Lunch today consisted of: chiltepin-salt-seasoned mahi, a baked potato, and a salad comprised of those aforementioned greens (along with some garden-grown bibb lettuce). 
A complex late-afternoon sky above the central beef pasture (1/12/2022). 
A chiltepin, garlic, and Swiss omelet accompanied by more salad wrought from the greens harvested earlier in the day.
1/13/2022: A day beginning in the low 50s and proceeding to warm into the low 70s. Sunny throughout.
The murky dawn of 1/13/2021. 
The sun was just beginning to rise over the eastern tree lines as Padre and I concluded our first beef pasture inspection. 
Salt Springs on a remarkably sunny and refreshingly cool day. In the distance, spectators (both on land and on kayak) can be seen observing a ‘herd’ of about 20 manatees basking in the relatively warm spring-water. 
After dining with Padre and Madre at Off-Duty Tavern, I returned home, rested, and then ventured outdoors to observe the herd of ‘land manatees’ eating their supper. 
As for my own (and Padre’s) dinner, I reverse-seared a couple Belgian Blue shank steaks and enjoyed mine with a salad wrought of Jacobhouse-garden-grown greens. 
After dinner I unveiled some pastry-cookies that I had put together from some left-over pie dough. The left contained a cocoa swirl, and the right contained a cinnamon swirl. 
The entire tray of those aforementioned cookies.
1/14/2022: . A day beginning in the mid 40s and warming into the high 60s. Sunny throughout.
Dawn of 1/14/2022 in the central beef pasture. 
Washing more greens at the Jacobhouse garden sink. This time, it was bibb lettuce. 
A delicious lunch of beef tacos topped with my Uncle Neal’s chili, cilantro, and salsa. Accompanied by a salad comprised almost entirely of Jacobhouse garden greens. 
On showing this picture of a freshly cleaned Jacobhouse to my brother, he asked ‘What is that bright stuff?’ Apparently, sunlight is scarce this time of year where he presently lives (Seattle). 
A sunny sky in the eastern pasture (looking westward) during the late afternoon of 1/14/2022. 
The spinach in Hugelkultur #2 is continuing to thrive. 
Dinner consisted of a salad made of garden & hydroponic greens accompanied by seven fried eggs (spiced with chiltepin, salt, black pepper, and smoked paprika).
1/15/2022: Today began in the low 30s and proceeded to warm into the low 70s. Sunny until the very end when clouds began to approach from the west.
Dawn of 1/15/2022: Padre, Wag, and I IV’ed a calf first thing in the morning. 
View of the early-day’s sky whilst the IV took place. 
We’ve had to IV so many calves in the recent weeks that we are now keeping a Sous-vide-warmed bath for the IV bottles. By having the bottles already at ‘injection temperature’, it speeds up the process drastically. Already, it has saved us 20 minutes (first day). 
Midday in the central pasture (1/15/2022). 
Lunch today consisted of a baked potato, salad, and three over-easy eggs. A simple and satiating fare. 
For dinner, I reverse-seared another duo of Belgian Blue shank steaks akin to the prior ones on 1/13/2021. They were enjoyed with plenty of garden-fresh greens and Stag’s Leap merlot. 
Madre also provided me with a Praline Pecan pastry she had acquired at the World Equestrian Center.
Final Note: Now we are 8 days away from our Mexico adventure. The time is nigh.