(Above: On the morning of 2/18/2023, Aneta of Aneta’s Bistro dropped off a dozen homemade pączki (Polish Doughnuts) that I pre-ordered for Master Blend visitors and family. By the end of the day all of the doughnuts had been enjoyed.)
2/12/2023: Today began in the low 60s and proceeded to cool into 50s. Cloudy in the morning, sunny in the afternoon.
Dawn of 2/12/2023. Between last night and this morning, a cool front passed through. 
Sunrise in the central beef pasture (with curly-horn-cow #335 posing at the forefront). 
Beginning of the full-feed-morning. One of the first tasks consisted of cleaning out the ‘shadeless shade-barn’s’ fodder trough. 
Full-feed-morning nearing completion. The only place we needed to go after this was calf-feeding lane. 
Lunch of 2/12/2023: A delectable platter of sautéed eggs and a Padre-made garden-fresh salad. 
The after-lunch fruit plate of sliced apple & Greek yogurt. 
A Wagyner Blue bottom round roast bearing part of the USDA’s seal of inspection. 
On account of recent rains and increasing hours of sunlight, the annual ryegrass has begun to flourish in true. 
A Misato Rose Radish ready for for the picking. 
The same Misato Rose Radish post-harvest. 
Dinner of 2/12/2023: A remarkable repast of Wagyner Blue bottom round roast accompanied by some Padre-made cucumber / cabbage / radish salad and a dollop of sour cream and mustard for dipping. 
A fruit plate consisting of sliced apple, sliced strawberry, and a combination of Greek yogurt and sour cream.
2/13/2023: Today began in the low 40s and proceeded to warm into the 70s. Sunny and breezy.
Dawn task of 2/13/2023: The first of 3 IV-session received by calf #7311. 
Bovines gathering outside the central feeding barn for luncheon. 
Lunch of 2/14/2023: Sushi and Miso Soup procured from the Sushi Bistro of Ocala. Very fresh and superbly satiating. 
Eggs & beef seasoned with salt, pepper, chiltepin, garlic, and a little bit of Cholula hot sauce. Accompanied by a verdurous salad. 
An after-dinner fruit plate consisting of sliced apple, a halved strawberry, Greek yogurt, and a sprinkling of cinnamon.
2/14/2023: Today began in the high 30s and warmed into the mid 70s. Sunny throughout.
Central beef pasture at late morning (2/14/2023). 
Lunch today: A taco salad consisting of Romaine lettuce & spinach topped with tomato, avocado, Salsa Taquera, sour cream, and ‘crispified’ Wagyner Blue ground beef. 
Heifer and bullock wandering across the easternmost pasture on the afternoon of 2/14/2023. 
Afternoon activity: IV’ing calf #3711. For almost being unable to walk, it proved quite strong and required all three of us (Padre, Wag, and I) for restraint as it received vital fluids. 
Fresh rosemary, thyme, and chiltepin collected for the eggs that I will be cooking for dinner. 
The thyme located in the southeastern portion of the Jacobhouse garden is thriving. 
Dinner: 6 skillet-sautéed eggs & a smidgen of beef seasoned with the previously shown rosemary, thyme, and chiltepin pepper. Accompanied by a garden-fresh salad. 
A ‘centered’ post-dinner dessert comprised of Granny Smith Apple, strawberry, and Greek Yogurt.
2/15/2023: Today began in the high 40s and warmed into the high 70s. Sunny with clear skies.
Dawn of 2/15/2023: Padre performing his morningly ‘feed trough fix’ in the Dana / Gaur lot. 
Padre and Wag performing some calf-on-cow shenanigans for the second time that morning. It seems that we have run into a spree of calves that do not know how to nurse. 
Lunch of 2/15/2023 was enjoyed at Latinos y Más. I had ‘la ensalada aguacate con pescado a la plancha’ accompanied by chips, salsa, and Diet Coke. Isabela also taught us how to say ‘It is getting better’. Está mejorando. 
This picture, taken during the late-day beef pasture inspection of 2/15/2023, reveals the recent resurgence of verdure throughout the fields. 
Dinner of 2/15/2023: A repast of slow-roasted Belgian Blue beef shanks, garden-fresh broccoli leaves, and steamed broccoli. 
A dessert consisting of one strawberry accompanied by cinnamon-sprinkled sliced apple.
2/16/2023: Today began in the low 60s and proceeded to warm into the low 80s.
Dawn of 2/16/2023. 
Later in the morning, I spotted two donkeys in the field directly west of the central beef pasture. Más tarde en la mañana, miré dós burros en el pasto al lado el central pasto de res. 
Lunch of 2/16/2023: Skillet-sautéed eggs accompanied by a Padre-made & Madre-dressed salad. Feta cheese made for an excellent addition. 
Cinnamon-sprinkled apples consumed after the main lunch fare. 
A massive Misato Rose radish collected from the Jacobhouse garden. It will be utilized in a salad later tonight. 
After returning from the CF Vintage Farm campus, I prepared a pizza on some dough I had made earlier in the day. It was topped with molcajete tomato sauce, mozzarella cheese, olive oil, and dried oregano. 
The same pizza after 11-13 minutes in the oven at 525 F. 
The full dinner spread of 2/16/2023: Padre-made cucumber / tomato / garden-radish salad accompanied by two slices of Jacob-wrought pizza. 
Apple, strawberry, & yogurt plate enjoyed after a delicious pizza dinner.
2/17/2023: Today began in the mid 60s and warmed into the mid 80s. Mostly sunny morning followed by a cloudy and slightly rainy afternoon.
Dawn of 2/17/2023: Blue (#775) exhibiting familial attributes of a relaxed demeanor. 
The herb-garden is exhibiting rapid growth now that warm weather has set in. (Thyme, chiltepin, rosemary, and lavender.) 
Lunch of 2/17/2023: Eggs sautéed in a combination of olive oil, butter, and chiltepin pepper. Their crispiness and flavor was reminiscent of a buffalo chicken. 
Cinnamon-sprinkled Granny Smith apple slices enjoyed for dessert. 
Lady Gaur posing as majestically as she was able for a portrait. 
Lagoon herd in the easternmost pasture on the cloudy afternoon of 2/17/2023. 
This is the new sign that Padre drew up for the freezer room. Master Blend Cattle Co.: From our Pasture to your P(a)late. 
This is the first French Breakfast radish I harvested from the Jacobhouse garden. Interesting shape Texture ended up being tender, and the flavor, mild. 
Reverse-seared Belgian Blue Rump Roast sliced and ready for the late-day feast. 
Plated up: Belgian Blue Rump Roast, cucumber salad, and some mustard & sour cream for dipping. 
A dessert of sliced apple & strawberry dipped in sour cream. Unfortunately, the fruit was lacking in flavor, but at least it looked delicious.
2/18/2023: Today began in the low 40s and warmed into the high 60s (low 70s). Sunny.
Dawn of 2/18/2023. 
On the morning of 2/18/2023, Aneta of Aneta’s Bistro dropped off a dozen homemade pączki (Polish Doughnuts) that I pre-ordered for visitors and family. By the time the morning was done, all of the doughnuts were gone. 
Inside the doughnut. 
Despite being tempted, I did not partake of the pączki. Smelling their delicious aroma all morning, however, did whet the appetite for a savory (albeit light) lunch of beef stew served atop Romaine and garden-fresh arugula. 
Granny Smith apple & Greek yogurt enjoyed after the lunch fare of stew & greens. 
Relaxing in the late afternoon of 2/18/2023: I decided to spend some time listening to classical music whilst making noodles. 
Dinner of 2/18/2023: The aforementioned noodles post-boiling and covered in shredded mozzarella & homemade tomato sauce. Accompanied by a garden fresh salad. 
A strawberry & Granny Smith apple sliced and sprinkled with cinnamon. Accompanied by a small mountain of Greek yogurt.
Final Note: Another week of living complete and catalogued. Only 5,543 more to go.
5,543 doesn’t seem like enough, I vote fore more if you’re up to it at the time… We enjoyed sharing week 5,544.