(Above: Cow #508 is so corpulent that her hind end looks like an elephant.)
12/11/2022: Today began in the low 60s and rose into mid 70s. Mostly cloudy.
Morning of 12/11/2022: Following the early day farm activities, I was able to return to Jacobhouse and work on writing for a little while. 
Cow #508 is so corpulent that her hind end looks like an elephant. 
Lunch of 12/11/2022: Sautéed eggs accompanied by a Padre-made & Madre-dressed salad. 
Following the light repast, I enjoyed an apple & yogurt plate. 
Dinner of 12/11/2022: A reverse-seared Wagyner Blue bottom round roast accompanied by a cucumber & cabbage salad. 
A plate of cinnamon-sprinkled apple slices accompanied by a small bowl of sour cream left over from the first plate.
12/12/2022: Today began in the mid 50s and warmed into the low 70s. Partly cloudy.
Dawn of 12/12/2022 over the Jacobhouse garden. 
One of this morning’s tasks consisted of detaching a ‘snapping’ electric fence cable from this unfortunate hackberry tree and reattaching it in a way that did not shock (or lose voltage upon) the tree. 
Lunch of 12/12/2022: Sushi and miso soup procured from Sushi Bistro of Ocala. 
A closer look at the accompanying soup which was granished with fresh spinach, red cabbage, and purslane flowers. 
Dinner of 12/12/2022: A reverse-seared coffee-encrusted Wagyner Blue burger steak accompanied by a green salad (a large portion of which was comprised of garden-fresh arugula). 
A dessert of sliced & cinnamon-coated apple accompanied by sour cream left over from the main entrée.
12/13/2022: Today began in the mid 50s and warmed into the low 70s.
Morning of 12/13/2022: Madre was adding the final (or second-to-final) coats of paint to her bed and to the stand that her refrigerator will go on. 
To keep the heat cows from running back into the field, I erected a ‘segway & flagging tape’ fence. It worked quite well. 
Lunch of 12/13/2022: A delectable repast of taco salad. The beef was Belgian Blue, and the vegetation consisted of Romaine, spinach, and red cabbage. Dressing included: salsa verde, salsa taquera, and sour cream (crema ácida). 
For dessert, I enjoyed a sliced apple and some blueberries accompanied by the sour cream left over from the main meal. 
View of the southwest sky during our late-day beef pasture inspection on 12/13/2022. The weather is changing; temperatures are going to fall about 10-20 degrees F over the next few days. 
A view in the opposite direction. Due to unique cloud-cover, the greenery was granted a golden hue. 
For dinner this evening, I enjoyed a homemade pan pizza topped with mozzarella and a sauce made from fresh garlic (dropped off by a fellow named Steve earlier on in the day ) and butter. A Padre-made cucumber salad accompanied the entrée. 
Sliced Granny Smith apple, blueberries, and Greek Yogurt. An excellent dessert.
12/14/2022: Today began in the low 60s and warmed into the high 70s. Sunny at some points and cloudy at others. Breeze from the south east.
Dawn of 12/14/2022. 
A new mother bovine and the barely discernible form of her calf make their way westward through a veil of fog, intent on rejoining the herd. 
View of the east as seen across the central beef pasture (12/14/2022). 
Image of the beef herd waiting to be let in the gate. Padre and Wag were catching three cows that were in heat. 
Lunch today was enjoyed at Lorito’s Italian Kitchen. All of the food was excellent. The salads were fresh, and the pizza was flavorful. This was Padre’s Greek salad accompanied by a glass of Merlot. 
The delicious dinner of 12/14/2022: Reverse-seared Belgian Blue bottom round roast accompanied by a side salad (with some garden-grown arugula in it) and a glass of Yellowtail Merlot. 
Another view of the repast, taken at an angle for Master Blend social media purposes. 
A dessert of cinnamon-coated Granny Smith apple slices, blueberries, and 2% Greek Yogurt.
12/15/2022: Today began in the high 60s with a very pink dawn followed by some rain. Remained cloudy for much of the day’s remainder. Temperatures did not rise above 75.
The rosy dawn of 12/15/2022. Weather change is coming (it ended up raining throughout much of the morning). 
Lunch of 12/15/2022: A Belgian Blue chuck roast that I started at 5:12 AM. It was accompanied by a Padre-made & Madre-dressed salad. 
Later afternoon, looking across the south easternmost pasture to the western horizon. 
Dinner of 12/15/2022: A few slices of leftover pizza accompanied by a simple green salad dressed with an equally simple balsamic vinaigrette. Pleasant for the tongue and satiating for the belly. 
A dessert comprised of sliced granny smith apples, Greek yogurt, and a thorough dusting of cinnamon.
12/16/2022: Today began in the high-40s and warmed into the high 60s (possibly low 70s). Mostly sunny.
Dawn of 12/16/2022. 
Mother Brahman #486 (right) with her Belgian Blue calf #7221 (left front) which is about 6.5 months old. That is some outstanding growth. 
Midday in the central beef pasture (12/16/2022). 
Lunch of 12/16/2022: Wagyner Blue 730 taco salad. Using a combination of avocado oil and the beef’s own fat, I fried 2 lbs of ground Wagyner 730 in a cast iron skillet until the bottom was crispy and brown. These beefy crumbles were then sprinkled generously over Romaine lettuce and spinach which I proceeded to deck out with fresh red onion, a little bit of red cabbage, sour cream, salsa taquera, and avocado slices. (Description taken from Master Blend post that I made this morning.) 
A sliced Granny Smith apple sprinkled with cinnamon. 
The pepper-pervaded chiltepin plant. 
The Jacobhouse office after its weekly cleaning. 
Dinner of 12/16/2022: Pan-fried eggs enriched with Wagyner Blue #730 taco beef left over from earlier, 4 fresh chiltepins, 1/2 clove of fresh garlic, and a topping of “Billy Cheese” given to us by Billy of Lorito’s Italian Kitchen. 
Cinnamon-sprinkled apple slices for a finale.
12/17/2022: Today began in the low 40s and warmed into the low 70s. Mostly sunny until the late afternoon when clouds arrived.
The cool morning of 12/18/2022 was spent mostly in the Master Blend freezer room. There were 5 sets of visitors over the course of 2 hours. 
A picture of outdoors taken from the south window of the freezer room. 
Following a lunch of Padre-wrought beef & cassava soup (no picture because I had consumed my victuals before remembering to do so.) This was followed by this classic combination of apples & yogurt. 
Dinner of 12/17/2022: BBQ basted F1 Wagyu shoulder roast accompanied by a mound o’ mustard for dipping and a Padre-made cucumber salad to lend the meal some additional acidity. It was terrific. A glass of Merlot was enjoyed alongside the meal. 
A dessert of cinnamon-coated Granny Smith apple & Greek yogurt.
Final Note: “Taxco temperatures” have changed into something bearing more of a semblance to winter. Between that cooling down, the sunny sky, and the soil which was made moist by the passing cold front, I believe the Jacobhouse garden and the Annual Ryegrass seed will prosper.
Great videos and pictures, appreciated as always, seems like you have no problem finding something to do.