(Above: A terrific dinner from August 3.)
8/1/2021: A day beginning the in the mid-70s and proceeded to warm into the mid 90s. Early rains made for a very sultry afternoon.
Morning of 8/1/2021: The beginning of a sultry day. We thought that rain may catch us during the morning beef pasture inspection, but the rainclouds ended up skirting the farm’s northern edge. 
Lunch today: A Master Blend Wagyu round steak accompanied by a Padre-made & Madre-dressed salad along with a coupled baked sweet potatoes. 
9 more bags of Moo-Magic destined for the stand. 
A dinner salad consisting of jewels of Opar, Malabar summer spinach, and onion drizzled with a garlic-ginger dressing. 
Eggs to accompany those greens. 
Dinner occurred at 8:45 PM due to a day rife with activity.
8/2/2021: A humid morning in the mid 80s and low 90s was ensued by a drizzly afternoon and a return to the mid 80s.
Morning of 8/2/2021: King Gaur receives his petting from atop a compost mound. 
One a few morning activities: Finishing the fence fix by Madre’s office container. 
Lunch today consisted of a delicious repast procured from Sushi Bistro. 
The salmon and yellow tail rolls were especially pristine and well-formed. 
Midafternoon of 8/2/2021. This picture was taken from the southeast pasture. 
Late afternoon of 8/2/2021. This image was taken from the central beef pasture. 
Dinner: A Master Blend Belgian Blue chuck steak accompanied by spinach, arugula, onion, and a glass of Nero D’avola wine. 
For dessert, I made a delectable candy comprised of toasted oats, coconut oil, Ghirardelli dark chocolate powder, coconut sugar, salt, and one crushed chiltepin pepper.
8/3/2021: A particularly moist day where temperatures remained between the mid 70s and mid 80s.
Morning of 8/3/2021: A gaur rises as the sun does the same. 
Lunch: An excellent meal of Master Blend Wagyu chuck steak accompanied by a baked potato and a bed of arugula & spinach topped with freshly cut onion. 
While performing this evening’s beef pasture inspection, I could not help but note how much abuse our bovines have committed against these unfortunate paper mulberry trees. 
Two beef tallow-base pastry ‘cups’ filled with a single still-slightly-runny egg and topped with Parmesan Reggiano and prosciutto. I formed the cups with strips of folded tinfoil. They worked quite well. 
A butter-based pastry filled with mozzarella, garlic, a tad bit of rosemary, a drizzling of De Nigris balsamic, and a tinge of honey. Wrapped post-bake with prosciutto. 
A terrific dinner.
8/4/2021: Another humid day beginning in the mid-70s and warming into the mid 80s. 3 inches of rain have fallen over the past 48 hours.
Today’s lunch occurred at Lorito’s Italian Kitchen. The garden salad looked particularly pretty this day. 
And a truly delicious slice of pizza — made even more delectable after a morning full of tree-trimming and calf-related shenanigans. 
A mini-herd of Gaurs belonging to the central beef pasture… and a Wagyu. 
A grey and quite cloudy day. The weather has been reminiscent of a minor tropical depression. 
A supply for a certain trip to south of the equator. 
One of this afternoon’s activities consisted of feeding this tiny calf. It is not premature. The fault is genetics’. 
Madre picturing the bottom of a toilet because she has never seen the bottom of a toilet before (seemed like a good reason to me). 
The freshly installed toilet within Madre’s office-container. 
Late afternoon of 8/4/2021 in the central beef pasture. 
The product of 48 hours. 
In the words of the text that I sent to Padre: “No es asada, es un bistec muy grande.” 
Dinner: A 3-lb Belgian Blue sirloin steak. Perhaps the largest sirloin I have ever cooked. 
Accompanied by plenty of greens, of course!
8/5/2021: A cloudy, but non-rainy day with temperatures ranging between 72 F and 82 F. A fine change.
Morning of 8/5/2021: The South-East beef pasture. 
Gaur #6. A grey-brown bull. Our ratio of bulls to heifers is equal once again. 
The grey Brahman #3980 seemed a tad annoyed at the attention she and her calf were receiving. 
I had A 600g baked potato for lunch today. It was colossal so far as those tubers typically go, and I was actually full at the end of the meal. Being full at the end of a meal is a rarity for me. 
A potato salad. 
The beef-herd dinnertime stampede. 
While checking the central beef pasture today, I noticed that the calf / hill lot possessed a plenitude of especially lush water grass. It is over 2.5′ high in a number of places. 
Dinner: A repast from Aneta. She may no longer have a bistro, but she can still cook a fantastic meal. This is: Ham Hock, sauerkraut (with a sausage and pork medley), cabbage salad, and goulash soup. It was all absolutely delicious, but my favorite item was most assuredly the cabbage salad.
8/6/2021: A warm day beginning in the mid 70s and warming to the high 80s. This warming was interrupted in the middle by a brief downpour at 2 PM.
Dawn of 8/6/2021: Padre an I performed an early morning inspection today, because I was invited to attend a ‘beef cutting’ at Modern Heritage Meat Processing at 7:30 AM. This image was taken just after 6:30 AM. 
Lunch today: A bowl of Aneta’s hearty goulash soup, a refreshing salad made and dressed by Padre and Madre, and small number of Cherry Plums that I procured on the way to Salt Springs (after leaving the cutting facility). I enjoyed the water of the springs quite a lot, but I could not stay in for long because my core temperature was still low from standing in the 50 degree F cutting room for a couple hours. 
A book that I must procure from Ebay so that I may have a spare or two. There are many excellent songs within. 
Padre with a ‘pet’ tiny-calf. Again, this creature was not born early; it was simply born small. 
Late afternoon in the south east beef pasture. 
Two never-frozen Master Blend Angus steaks procured from the cutting process earlier in the day. They have been salted in preparation for cooking. 
The prior steaks… except these have been cooked. 
Dinner of 8/6/2021: A tremendous cast-iron-seared and butter-basted Master Blend New York Strip accompanied by a fresh arugula-based salad which was topped with a balsamic vinaigrette. 
An obligatory warning to Madre who is sensitive to beef-related material. 
This is the Modern Heritage ‘kill room’ – a simple and easy to clean setup. 
The soon-to-be hanging room. Last time I was here, these walls did not exist, there were no lights, and there was a 50+ year old meat hanging system that had not seen operation for over three decades. This is a marked improvement. 
The soon-to-be cutting room (much larger than the current chamber, better lit, and wired for more powerful instruments). 
The current cutting room with one half of a Master Blend Angus steer in the process of being cut. All four of the fellow present (only 3 seen here) seemed to know what they were about but none moreso than the fellow at the left. For privacy sake, I will not state a name, but he worked for a number of years in the Publix meat department, and his training showed.
8/7/2021: A very warm and humid day with no rain-borne reprieve. Temperatures ranged between the mid-70s and the mid-90s.
Morning of 8/7/2021. 
A morning task: Beginning the process of expanding the central-east beef pasture’s field-to-barn lane. I put in 5 posts, and due to the humid and sunny conditions throughout, was thoroughly sweat-drenched by the end of the process. 
The required tools. 
A sizeable Belgian Blue steer readying himself to profess the estrus of the animal before him. 
Late afternoon in the central beef pasture. 
A very photogenic ‘plate-up’ arranged by Padre of a Master Blend Belgian Blue shoulder roast. 
A delightful dinner of Belgian Blue shoulder roast accompanied by an arugula & romaine-based salad.
Final Note: This coming week there is to be two cooking classes at the Fat Tuscan. I am very much looking forward to seeing if I can learn some new pasta-making methods and how to make more delicious soups and stews.
Great week, again it seems like a some of those activities happened more than seven days ago… Thanks for sharing