(Above: Me standing beside the Bovi-bench. It is a solid piece of furniture-art weighing almost 150 lbs.)
4/11/2021: This day began in the 60s and ended in the 60s – a constant temperature maintained by prevalent rainfall in the morning and dense cloud-cover in the afternoon.
Dawn of 4/11/2021. 
Mother bovine #326 regarding me with a prideful glint in her eye… probably due to the Belgian Blue offspring accompanying her. 
This image was taken as size comparison between two very large cows: #268 (Left and daughter of #326) and #273 (Right and otherwise known as the Big Blue). The more adipose #268 almost looked larger, but the impressive muscle mass of #273 made it hard to tell. 
Jurassic garden (and a plenitude of Dinosaur Kale). 
Dinner tonight consisted of a delectable panini sandwich. It bore scrambled eggs, mozzarella cheese, sauteed kale, and fresh (cold) onion on home-baked bread. It was ‘dressed’ with Plugra salted butter.
4/12/2021: Today began in the mid-60s and proceeded to warm to the mid-80s. It was fairly sunny throughout.
4/13/2021: Today began sunny and in the low 50s. It proceeded to remain sunny and reached highs of the low 90s.
Dawn of 4/13/2021. 
Lunch today: A Master Blend B.Blue cubed round steak (grilled and served alongside a large cucumber, onion, & tomato salad. 
The first attachment of cow-wood to the bovi-bench since the initial corner posts. It was greatly rewarding to see my design begin to come ‘alive’. 
Mid-afternoon of 4/13/2021. 
The front of Bovi-Bench after a late-night alteration (I moved the cow-wood side-panels upward to match with the tops of the corner posts.
4/14/2021: Today began in the mid 60s and proceeded to warm to the low 90s which, along with sunny skies, were maintained until dusk.
Dawn of 4/14/2021: An entire day’s Ritsabittle that took place near home. Some of the day’s early projects included fastening on the remaining sides of Bovibench and ‘planting’ this hitching post for the Blue. 
Lunch was eaten at Lorito’s with my friend, Shae. We ordered the daily special of 1 large pizza, 6 garlic knots, 10 mild hot wings, two side salads, and two drinks for $31.00. The food was all tremendous, and the only reason I mentioned the price was due to the sheer amount of food we received for that sum. It was downright ridiculous! 
I did not originally intend to go to a spring today, but this afternoon was hot and the blue water called, so I took the 30-minute trip to Salt Springs and very much enjoyed the swim. As can be seen from this image, the parking lot was not near capacity, and when it came to the spring…. 
It was nearly devoid of other swimmers. Now that I think about, I do not know where all the folks were whom those prior vehicles belonged to. 
Late-day activity: hitching the Blue to a post, washing her, and then walking her. The foremost portion was the greatest challenge, and the least enjoyable for Blue. She pulled back so mightily that she broke the halter’s chain portion! 
I simply hooked the lead to the bottom ring, and Blue commenced to stand mostly-still for her cleaning. Ideally, a chute of some form would work better, or I could simply practice more. Likely the latter. 
The Blue exploring under a mulberry just southwest of Jacobhouse after her cleaning. 
Dinner: A Master Blend Wagyner Blue shoulder roast reverse-seared to medium rare.
4/15/2021: This day began in the low 60s and proceeded to reach the low 80s. Cloud cover was scarce at the beginning yet prevalent at the end alongside heavy gusts of wind.
Dawn of 4/15/2021. 
A counter-sink hole meant to house one of the sizeable screw-heads that was utilized to ‘bolt’ the posternmost top-board to the bench. 
The same board mentioned in the prior image, albeit now with the screws in place. (After drilling holes, I put these ones in by hand). 
Lunch today: A cheddar curd, ricotta, and green-onion omelette accompanied by plenty of garden-fresh kale and cold-sliced onion. 
Blue after my adorning her with a new halter and walking her around under a few different mulberry trees. Why mulberry trees? So I get a snack while Blue is enjoying a feast. 
Dinner tonight: A Master Blend Belgian Blue cubed steak topped with red-wine deglaze sauce and accompanied by a mound of fresh garden greens and two home-made onion & cheddar-curd pastries.
4/16/2021: This day began with temperatures in the mid 60s and proceeded to warm to the low 80s. Rain fell intermittently.
Morning of 4/16/2021 – The completion of Bovibench. 
Left hinge. 
Right hinge. Both of these apparatuses are over 35 years old. They were procured from an gate that was removed from a shaded lot where my brother and I used to dig large holes when we were quite young. 
The opened Bovi-bench (the lid is understandably creaky). 
Within. 
Today’s addition: a couple stoppers to provide support for the slightly-raised front right corner. These were made by my cutting slices (via hacksaw) from a horn which had been taken off of a Wagyu bull or steer. 
A conglomeration of mulberries and lantana blooms. 
Blue enjoying some under-mulberry grasses while I enjoyed some of the mulberries themselves. 
Me standing beside the Bovi-bench. It is a solid piece of furniture-art weighing almost 150 lbs. 
Dinner tonight: A Master Blend Wagyner Blue chuck steak accompanied by a glass of Nero D’Avola wine and a plenitude of hydroponic and garden greenery. Absolutely delicious. 
A Blueberry pie I made for my brother. It is now in the freezer, and I plan on sending it to him along with another pie on Monday. 
Blueberry turnover made with scraps from the pie. Though not quite as photogenic, it will likely be no less delicious.
4/17/2021: This day’s temperatures were almost exactly the same as yesterday’s, but there was far more rain (two inches fell during the night).
Morning adventure’s acquisition: Today, after the early-day beef pasture inspection, I delved into an aged trove of cow-showing paraphernalia that Padre and Madre used over 25 years ago. Within, I found quite a number of useful items including a few wash-brushes and this stiff-yet-still-tough leathern show harness. 
Later on in the morning, I prepared last night’s pie for freezing, and I sampled the little ‘turnover’ that I had made with the scraps. It was delicious, so I brought it out to share with the Padre, Madre, and Wag. It made for a fine morning snack. 
Midday of 4/17/2021. 
Sourdough bread. It did not have as large of an initial rise (due to the weather, I think), but Doug still worked his ‘magic’ in the oven. 
Initiating a new project: the renovation of — or at least the clean-up of — the old Grandma Cook house. 
After 18 minutes, the door was already more visible. 
Dinner: Master Blend Wagyner Blue Chuck Steak accompanied by a mountain of fresh greens and a well-buttered slice of homemade sourdough bread.
Final Note: Despite the Bovibench’s completion, there are many more shenanigans-of-interest in the works. Whether it is the continued training of Blue for a show, the initiation of the Grandma Cook House restoration/clean-up project, or even just some prime cooking, I predict that this shall be a thoroughly engaging week.
Quite a week, looking forward to more of your shinannghns.