(Above: The first quiche that I have ever made. To summarize, it was simply a fritata dumped into a pastry crust… and it was incredible.)
11/1/2020:
Dawn of 11/1/2020. Another cool front passing through after a couple days with lows in the mid-60s (F) and highs in the high-80s (F). 
Every section of the garden seems to be appreciating the recent rains and cool(er) weather. The green row beyond the Jewels of Opar is a literal mat of arugula sprouts. I may have planted them a tad thick. 
A large group of ovulating bovines playing in a hole. This picture was taken because it appeared as if the large Belgian Blue was hunting for trouble (middle right). 
Dinner: A quiche comprised of puff pastry crust and a filling of 8 eggs, 1 zucchini, 1 summer squash, 1/2 onion, 1/2 cup mozzarella and 1/4 cup gruyere. The crust was pre-baked at 375 F for 6-8 minutes. Next, I poured in the filling (mixed together after the vegetables had sauteed for a brief time) and placed it in the oven for 10 minutes at 375 F and 20 minutes for 350 F. To finish and brown the top slightly, I broiled it on HI while keeping watch over it for about 45 seconds. 
As can be seen, the pastry crust bore a plenitude of layers. 
The moon shone quite brightly as I returned to Jacobhouse.
11/2/2020:
Dawn of 11/2/2020. It was cool enough that Jaocbhouse could be seen to ‘steam’ beneath the first rays of morning sun. 
Two particularly prime Wagyu specimens enjoying the autumnal weather. 
More bovines enjoying the same. 
Lunch today: A Master Blend Chuck Steak – grilled then served atop a bed of vegetation. 
Calves drinking water at the central trough in the beef pasture (ripples caused by the day’s prevailing breeze). 
The bovine thoroughfare at dusk.
11/3/2020:
Dawn of 11/3/2020. A group of cattle (mostly of Brahman heritage) grazing cool grass beneath the brilliant sun. 
A cluster of calves doing the same in their so-named ‘hill lot’. 
Clothing hung to dry in a light, chilly breeze. 
Lunch today: Grilled Master Blend Wagyu shank steaks. 
Dusk in the beef pasture (we were searching for two calves at the time). 
Dinner: Rice noodles mixed with zucchini, summer squash, onion, pork, and a sauce similar to teriyaki. Quite enjoyable.
11/4/2020:
Dawn of 11/4/2020 as seen from the office window at Jacobhouse. 
The arugula has begun to sprout within the Hügelkultur. 
House salad at Aneta’s Bistro: iceberg, cucumber, tomato, olives, and sunflower seeds tossed in a delectable vinaigrette. 
An exceptional platter of cabbage salad accompanied by a… sizeabowl… portion of mushroom soup. Delicious. 
An enormous piece of chocolate/raspberry/cream cake procured by Madre. 
A slice of… I still don’t know. It was a flaky crust topped with mandarin-filled jello which was then topped with chocolate mousse and sprinkles. I was surprisingly pleased by the confection. It would not be my go-to, but it was way better than I thought it was going to be. 
A wagyu-in-a-box (preliminary to an ad I am making for Master Blend in my Principles of Advertising class). 
Sawing station beneath an oak – a fine place to cut lumber for Madre’s office this afternoon. 
An interesting cloudscape near dusk.
11/5/2020:
Dawn of 11/5/2020: This is a picture of the massive lantana bush found just southwest of Jacobhouse. 
This is the arugula ring to be found atop the Hügelkultur. 
It seems as if the arugula within the Jacobhouse garden appreciates the new watering schedule (short waterings every day instead of long waterings every two days). 
A draft of the Master Blend shipping advertisement. This was made via taking a picture of Padre holding a box in the beef pasture and then laying that image over a picture of the stainless steel table in Jacobhouse. It doesn’t look too fancy, but the idea is there. 
Leveling the floor-boards in Madre’s office container. 
Interestingly, the boards seem to be pulling the container’s warped floor into line. Jacobhouse taught me well. 
Sunset of 11/5/2020. I did not modify this picture in any way; the colors were simply that impressive. 
Dinner: Master Blend shank steaks slow-cooked in Merlot for almost 6 hours. It was a delicious experiment, but next time I will make sure the meat is completely submerged within the fluid.
11/6/2020:
Dawn of 11/6/2020: Bands of low-flying clouds – almost fog – obscured the sun. Temperatures were comfortably cool at about 65 F. 
A break in the clouds allowed the sun to shine on a great mass of bovines around the central water trough. 
Lunch today consisted of Master Blend shoulder steaks accompanied by cucumber, onion, & tomato salad as well as a mound of arugula. 
An ad similar to yesterday’s, but with a few fixes and an oil-painting filter applied. 
Dusk. After a somewhat busy day, Padre and I completed the final beef pasture inspection at twilight. 
A bonus picture sent to me by Padre back on October 8, 2020. These are some Lysurus cruciatus mushrooms, otherwise known as ‘tortured stinkhorns’. 
A picture of a Master Blend beef tenderloin filet sent to me by a very pleased customer.
11/7/2020:
Dawn of 11/7/2020: Jacobhouse illumined by a sun attempting to peek through the early morning’s airborne moisture (clouds). 
An almost 3-week early Wagyu calf displaying some particularly flexible knees. 
These are the floorboards I have installed in Madre’s dwelling over the past few days. 
As can be seen, there are 4 self-tapping screws per 2×4. The boards are positioned slightly less than 16″ apart due to the plywood sheets being 47.5″ tongue-and-grooves. 
Sunset of 11/7/2020. T’was a busy day. I should note that Padre and I went to a Wagyu Sale where I unfortunately neglected to take pictures of the well manicured landscape. It was a 500+ acre ranch, and I saw not one shred of over-trafficked soil (exposed dirt where many animals walk). Their cattle were also of excellent health and appearance. 
Dinner: Leftover quiche alongside a mound of leafy greens. Quite light, but satisfying.
Final Note: Here is a bonus video taken last night and therefore during the week of 11/1/2020. It is quite short, but I found it enjoyable to play.