(Above: The Fern Hammock Springs.)
8/15/2021: A cloudy day with a comfortable temperature range between 75 and 85 F.
Morning of 8/16/2021: A grey morning comfortable enough for the majority of our bovines to graze. 
These are the first chiltepins I harvested from the Jacobhouse Garden. They were all very healthy and actually quite large compared to the wild plants’ bounty. I attribute this to more regular watering. 
This is the majority of the chiltepins I have harvested this seasons thus far. 
Dinner: A Master Blend Wagyner Blue shoulder roast accompanied by a delectable onion & arugula salad.
8/16/2021: A warm day with temperature ranging from high 70s to the low 90s.
Dawn of 8/16/2021. 
One of the myriad morning cattle-moving activities. Here, we are using construction flagging tape to trick the bovines into staying toward the front portion of the barn. 
Lunch: A delectable repast procured from Sushi Bistro. 
Late-afternoon activity: Pumping a mixture of probiotics, extracted cow cud, and electrolytes into an ailing bull. His prognosis is not looking good at this point, but the veterinarian says that we are doing more for him than many people could or would. 
Dinner: A mozzarella, Parmesan, chiltepin salt, and smoked paprika omelet. Quite flavorful and satiating.
8/17/2021: A very humid and slightly breezy day whose temperature was fortunately quite temperate, never exceeding 87 F.
Morning of 8/18/2021. This was the primary project. I had to replace (or in this case, flip over) the post from which the entrance gate to the beef pasture hinged. 
The completed project. It required my putting in a new post, uprooting another, and applying some boards so curious calves did not stick their heads through at the wrong places. 
Lunch: An assortment of Master Blend Angus Shoulder Steak & Blue Shoulder Steak. Accompanied by a delicious Padre-made and Madre-dressed salad. 
Late-afternoon of 8/17/2021 in the south-easternmost beef pasture. 
For dinner this evening, I made egg noodles drenched in leftover soup from cooking class last week (with the addition of some butter, Parmesan, and chiltepin pepper-salt). I used the noodle maker to flatten the dough and then cut extra-wide noodles with a pizza slicer. 
It made for a splendid meal.
8/18/2021: A very warm day with lower humidity. Pleasant morning temperatures in the shade, but quite unpleasant temperatures in the afternoon sun. Heat index of 103 F.
Morning of 8/18/2021. Humidity hung as a thick haze. 
Ritsabittle #34: A return to Fern Hammock springs of Juniper Springs Recreation Area with my friend, Shae. We spent quite some time enjoying the quietude of the abandoned trail. There were also many muscadine grape vines bearing fruit along its length. 
The Fern Hammock Springs. 
After a lengthy swim and observation of Freshwater Eel Grass flowers (the reproductive cycle of this plant is absurdly complex), we ventured to Sabores Latinos for lunch. There, I enjoyed La Sopa del Dia (chicken) along with a salad dressed in Mango-Pineapple vinaigrette. 
I also split a piece of house-made flan doused in maple syrup. 
A quote of exceptional interest found during this week’s library reading. 
I would probably change the wording of this to ‘Do you want to be good or be praised?’ 
On returning home and after a rest, I performed a beef pasture inspection with Padre. We completed the task only a minute before rain arrived. 
A cooking experiment: Processing Chiltepin peppers. On the bottom is a mixture of chiltepin peppers and salt (chiltepin-salt), and on the top are ‘crushed’ chiltepin peppers made via placing three tablespoons of the whole peppers in the the bottom of a metal cup and blending them with an immersion blender. 
Dinner: A terrific Master Blend Blue Angus shoulder roast reverse seared at 250 F and finished on the grill.
8/19/2021: A very warm day with little cloud cover that reached a heat between 105 F and 110 F.
Morning of 8/19/2021. This cow was already en route for the shade. 
A not-very-fancy but quite effective patch-up on a break in the wire fence. Now there is a reduced chance of calves plunging into the manure-lagoon on the other side. 
Lunch today occurred at Lorito’s Italian Kitchen. The combination of olives and Italian dressing is making my mouth water as I write this. 
…. as is this slice of New York Style cheese pizza. 
On returning home, I fabricated a miniature vacuum with which I cleaned out Jacobhouse’s clogged air-conditioner drain. Much algae was siphoned out. 
Late-day clouds finally granting a reprieve from the relentless sun. 
Dinner tonight: A mushroom & mozzarella omelet seasoned with Parmesan Reggiano cheese and chiltepin pepper-salt.
8/20/2021: Another scorching day bearing little cloud cover until the late afternoon. It is truly midsummer in Florida.
Morning of 8/21/2021. Picture taken from the King Gaur Paddock. 
Lunch: A repast of baked potatoes and salad. Delicious and actually somewhat satiating. 
These were the four English-cut Short Ribs I prepared for dinner. I browned the ribs, onion(s), and garlic, placed them all in a 9″ glass dish, filled all open spaces with raw mushroom & a couple bay leaves, and then drenched the whole thing in a mixture of 1 cup Merlot, 1/2 tbsp chiltepin salt, and 1/2 tsp Thyme. I then cooked them covered at 235 F for 7 hours. 
Mid-afternoon in the central beef pasture. (8/21/2021) 
An afternoon farm activity: Teaching a calf to nurse off the exceptionally large teats of a Belgian Blue cow. 
Dinner consisted of the aforementioned shortribs served atop a bed of arugula and finished with a drizzle of De Nigris balsamic.
8/21/2021: A day devoid of cloud cover. The heat index surpassed 110 F.
Lunch today consisted of some pan-seared Master Blend Belgian Blue ultra-lean ground beef atop a fresh salad and a steaming-hot baked potato. 
Later on in the day during break-time, I baked a couple loaves of sourdough. Due to the usage of almost 3/4 cup starter (about triple my usual amount), there was a quick rise-time of about 3 hours.
Final Note: There’s not much to say at this point, so I’ll conclude this week’s post by including the fact that in less than 1 month, I’ll be enjoying Mexico with people I also enjoy.
Looking forward to Mexico, and agree very much with the “do it” or “loose it” philosophy.