(Above: For one of the afternoon activities, Padre & Wag helped me fill 8 bags and move them to the New-Moo-Magic Stand. 8/18/2022)
8/14/2022: Today began in the low 70s and warmed into the low 90s. Nearby rain cooled late day temperatures into the low 80s.
Dawn of 8/14/2022. The pastel colors were reminiscent of an autumnal palette. 
The same dawn just a few minutes later after the sun had risen just a tad higher. 
Lunch: A classic light fare consisting of a Padre-made & Madre-dressed salad topped with Jacob-made hard baked eggs. 
Mid-afternoon of 8/14/2022. Picture taken from the central hay barn. 
A scene captured during the late-afternoon beef pasture inspection of 8/14/2022. 
Dinner of 8/14/2022: Two slices of Jacob-made pan pizza accompanied by Padre-made salad. The pizza bore a homemade tomato sauce consisting of 2 fresh tomatoes, 2 cloves fresh garlic, a little bit of chiltepin pepper, a 1/2 tsp of oregano, a 1/4 tsp of Kosher salt, and about 1/3 of a can of tomato paste. 
A post-dinner fare of cinnamon coated apples, blue berries, and a tablespoon of sour cream. I went with sour cream instead of yogurt just to change things up, and I was interested to find that it granted a more dessert like flavor / texture than Greek yogurt… possibly due to the smoother consistency and higher fat content.
8/15/2022: Today began in the high 60s and proceeded to warm into the low 90s. Mostly sunny.
Dawn of 8/15/2022. 
Caterpillars have begun to eat the late-season pecan leaves. Such is the cycle. 
Midday beef pasture inspection of 8/15/2022: A group of in-heat bovines rested beneath the shade. 
Lunch of 8/15/2022 occurred at Lorito’s Italian Kitchen. Even though I did not get a picture of the delicious sausage pizza (slightly crispy, just how I like it), I did acquire a picture of the Caesar salad. The dressing is made in-house, and I could taste the Parmesan in it along with a little bit of anchovy. 
High-quality mozzarella procured from Billy of Lorito’s Italian Kitchen as a trade for some Wagyu ground beef. 
Beginning of the afternoon beef pasture inspection on 8/15/2022. (Wag was mowing the front field at the time.) 
Late-afternoon farm activity: IV’ing a young Wagyu heifer with Padre and Wag. 
A dusken sear of a Belgian Blue sirloin on the skillet & turkey fryer setup. 
A buttery face in a broccoli floret. 
A reverse-seared Belgian Blue sirloin, cut and ready for eating. 
The full spread: Belgian Blue sirloin accompanied by steamed broccoli and a dollop of mustard and sour cream for dunking.
8/16/2022: Today began in the high 60s and proceeded to warm into the mid-90s.
The morning beef pasture inspection of 8/16/2022. 
Today’s lunch was procured from Sushi Bistro. The first course was a miso soup garnished with amethyst cabbage, emerald snap peas, and ruby purslane flowers. 
A salver of delicious sushi accompanied that soup. 
A green lynx spider found on some lantana just southwest of Jacobhouse (behind the old milking parlor). It was consuming another spider. 
The calf-feeding lane with a temporary resident cow. 
A F1 Wagyu meatloaf made for the dinner of 8/16/2022. It contained: 2 lbs ground beef, 1/2 purple onion, 1/2 cup Panko bread crumbs, 1/2 cup ketchup, 2 eggs, 2 cloves garlic, 1 tbsp Worcestershire sauce, 1 tsp kosher salt, 1 tsp dried thyme, and 1 tsp ground black pepper. And additional 1/4 cup of ketchup was basted onto the loaf at the end of its cook time. 
The same meatloaf after cooking for approximately 1 hour on 375F followed by a little bit of ketchup basting and 5 minutes under a low broil. 
The full dinner spread of 8/16/2022: F1 Wagyu meatloaf accompanied by a Padre-made & Jacob-dressed salad and a little bit of homemade BBQ for dunking.
8/17/2022: Today began in the low 70s and proceeded to warm into the low 90s. Afternoon cloud-cover and nearby rain dropped temperatures back into the 80s.
Dawn of 8/17/2022 in the south-easternmost pasture. 
Lunch today consisted of a Padre-made & Madre-dressed salad accompanied by hard-baked and scrambled eggs. Thoroughly enjoyable and quite light. 
The late-afternoon beef pasture inspection of 8/17/2022. 
I believe this grass is called Baldwin’s Flatsedge or Yellow Flatsedge. It is a hardy bit of vegetation that can grow in marshes and in dry sandy soil while simultaneously taking full sun. It is made for Florida. 
For dinner this evening, I made a margarita pizza. This consisted of: homemade dough, olive oil & garlic sauce, mozzarella cheese from Lorito’s Italian Kitchen, a little bit of diced tomato & dried basil, and after cooking, a few hand-torn dandelion leaves. 
The same pizza, post-cooking in a 525 F oven for 14 minutes. 
The margarita pizza, sliced and ready for consumption. 
The full dinner spread of 8/17/2022: A Jacob-made margarita pizza accompanied by a Padre-made / Jacob-dressed salad and a glass of Podere wine. I also enjoyed a slice of Padre’s pepper / onion / olive pizza. 
A slightly different apple-dessert. Due to Gala apples being much sweeter than Granny Smiths, I use a little bit of apple cider vinegar to increase their tartness.
8/18/2022: Today began in the low 70s and proceeded to warm into the low 90s before cooling down with late-day thunder showers.
Dawn of 8/18/2022. 
For lunch today, Padre, Madre, and I ventured in to Latinos y Más. The restaurant was bustling with workers and patrons alike, yet in spite of this, our food was served quickly with the chips being so fresh that they were still warm. 
The Latino’s Avocado Salad topped with a grilled mero filet. 
An afternoon activity of 8/18/2022: Padre & Wag helped me fill 8 bags and move them to the New-Moo-Magic Stand. 
Later on in the afternoon, I ventured for my first time to the College of Central Florida Vintage Farm campus. It is a very well kept piece of property with a few tenant horses, cows, and various trees & crops used for education purposes. 
After returning from the short first class of Animal Science, I cooked a Belgian Blue burger-steak for dinner. this was accompanied by a Padre-made salad. All of it was delectable. 
A cinnamon-coated apple, blueberries, and a little bit of sour cream for dessert.
8/19/2022: Today began in the low 70s and warmed into the low 90. Midday cloud cover and nearby thunderstorms brought temperatures back into the 80s.
Dawn of 8/19/2022 in the south-easternmost pasture. 
Lunch of 8/19/2022: BBQ-roasted Beef Shank steak & pork ribs accompanied by a salad topped with hard-baked eggs. This meal was quite tasty while bearing high amounts of protein and very few carbs (note that the homemade BBQ had no added sugar). 
This is Padre’s name for the Benthoof. Mr. Monkie Neesumilk. Monkie refers to calf’s simian appearance while Neesumilk refers to its lack of mother. 
A picture of Padre at his artisan bench. 
Dinner of 8/19/2022: A couple slices of leftover homemade pizza accompanied by a salad topped with two hard-baked eggs. 
Dessert consisted of a sliced & cinnamon-coated apple accompanied by a few longan fruits. The former was quite tasty while the later was new and interesting (albeit not altogether flavorful). 
On opening the longan, I found it to be similar in appearance and flavor to a small lychee-fruit. The taste seemed akin to a cross between grape and coconut.
8/20/2022: Today began in the low 70s and proceeded to warm into the high 90s. Limited cloud-cover.
Dawn of 8/20/2022. 
While waiting for some cows and (potentially) two ailing calves to walk up to the barn, we decided to have lunch. Today’s midday meal consisted of a large salad garnished with hard-baked eggs. 
The central feed barn at noon of 8/21/2022. 
Padre aiding Mr. Monkie Neesumilk acquire his late day sustenance. 
On our beginning the afternoon herd inspections of 8/20/2022, I noted two rainbows on the east horizon. They both possessed very broad arcs. 
Midway through the afternoon beef pasture inspection of 8/20/2022. 
Dinner of 8/20/2022: A terrific repast of Belgian Blue chuck roast served atop a bed of arugula and spinach. This was accompanied by a large head of steamed broccoli and a glass of Allegrini Palazzo Della Torre – 2018. 
For dessert, I enjoyed a little pile of Longan fruits accompanied by a small amount of Greek yogurt. Though the yogurt did not go particularly well with the fruit, the cinnamon I proceeded to sprinkle over the entire plate did.
Final Note: Everything in moderation, except moderation itself.
What’s this thing called moderation?!… yeah no doubt another event filled week, videos both ridiculous and peaceful… I’m echoing the buttery face after reading.