(Above: A thriving bed of fire weed found growing at the base of the beef cow field.)
2/5/2023: Today began in the mid 50s and warmed into the mid 70s. Foggy morning, sunny noon, and partly cloudy afternoon.
2/5/2023: Midday in the central beef pasture. 
Lunch of 2/5/2023: A salad comprised of fresh garden greens, bottled peppers, and sliced avocado. Simultaneously light and satiating. 
Following the salad, I enjoyed 1.5 Granny Smith apples dipped in Greek Yogurt. 
Gaur #3668 on a temperate Sunday afternoon (2/5/2023). 
Salad bowl lettuce, imperial carrots, and French breakfast radishes accompanied by sprouting clover. 
Dinner of 2/5/2023: Wagyner Blue sirloin tip steaks pan-seared on the outdoor skillet. Accompanied by a cucumber, cabbage, tomato, & radish salad. The picture may seem just a tad misty; that’s because I was using the ‘greased lens’ filter. In other words, a little bit of oil spattered onto the lens whilst cooking. 
A sliced Granny Smith apple covered in cinnamon. Dipped in the little bit of sour cream left over from the main course.
2/6/2023: Today began in the low 50s and warmed into the mid 70s. Foggy at the beginning, sunny at the end.
Dawn over the Jacobhouse garden on the morning of 2/6/2023. 
A mostly-repaired weanlot trough I worked on this morning. 
A large volume of smoke was seen rising from the east. It continued for at least 3 hours. 2/6/2023. 
Lunch of 2/6/2023 was procured from the Sushi Bistro of Ocala. This was the first course: miso soup garnished with garden-fresh greens (broccoli & arugula) and shredded red cabbage. 
Following the soup, Padre and I enjoyed sushi while Madre enjoyed noodles, sautéed vegetables, and spring rolls. 
Sheep on the afternoon of 2/6/2023. 
For dinner, I enjoyed beef-enhanced eggs (all of which was farm-raised) alongside a Padre-made green salad. 
Cinnamon-coated apple slices, walnuts, and Greek Yogurt enjoyed for the dinner of 2/6/2023.
2/7/2023: Today began in the mid 40s and warmed into the low 70s. Sunny throughout (and smoky).
Jacobhouse garden at dawn. 2/7/2023. 
A thriving bed of fire weed found growing at the base of the beef cow field. 
A light and satiating repast at Latinos y Más accompanied by una lección pequeña de español. Isabella taught us how to say “Can you repeat that?” It is “¿Puedes repetir?” 
Padre helped me refill the Moo-Magic stand this evening. 
The dinner of 2/7/2023: A delicious repast of reverse-seared Belgian Blue short rib, steamed broccoli, and little dollops of homemade BBQ sauce and spicy mustard for dunking. 
A picture of the full fare (Merlot and sun-crisped-farmer-arm included.) 
An arrangement of sliced apples & cinnamon in Greek Yogurt.
2/8/2023: Today began in the low 50s and warmed into the low 80s. Sunny throughout.
Morning of 2/8/2023: Padre, Wag, and I finalized some fixes on three old feed troughs in the wean lots. They can now be utilized once again. This is trough #1. 
Trough #2. 
Trough #3. 
Lunch of 2/8/2023: A large salad accompanied by skillet-sautéed eggs. 
Apples slices and cinnamon in a small dollop of Greek Yogurt. 
As I pictured this Misato Rose Radish, I noticed a large creature observing the piece of produce with great interest. 
Mozzarella, molcajete tomato sauce, & olive oil spread atop a bed of Doug-enhanced pizza dough. We’ll be having pizza for dinner. 
The cooked pizza (before having been garnished with carrot tops). 
The full dinner spread: Fluffy pan pizza topped with mozzarella cheese, homemade tomato sauce, and a light sprinkling of carrot-top leaves. Accompanied by a Padre-made cucumber & cabbage salad. 
A dessert platter of Granny Smith apple slices sprinkled with cinnamon, strawberry, and Greek Yogurt.
2/9/2023: Today began in the mid 50s and warmed into the low 80s. Mostly Sunny.
Morning of 2/09/2023: Padre and I added some additional support to the lean-to we constructed on 1/21. 
Midday in the central beef pasture. 
Lunch of 2/09/2023: Sautéed eggs accompanied by a Padre-made & Jacob-dressed salad. 
Cinnamon, sliced apple, and Greek yogurt enjoyed for dessert. 
The afternoon beef pasture inspection of 2/09/2023. 
At 4:30 PM, I pulled the evening roast of the refrigerator, inserted a temperature probe, and then placed it in the oven. I set the oven to turn on at 6:30 PM at a temperature of 250 F so it would be close to the finishing temperature by the time I returned home between 7:30 and 8:00 PM. On returning to Jacobhouse at 7:43 PM, this is what I found. 
Wagyner Blue shoulder roast, reverse seared for the evening meal of 2/09/2023. 
The Wagyner Blue meat butterfly enjoyed for our dinner on 2/09/2023. I didn’t procure a picture of the cucumber salad, but it was quite enjoyable and matched very well with the savory and ultra-tender beef. 
A dessert consisting of a sliced Granny Smith apple sprinkled with cinnamon.
2/10/2023: Today began in the low 60s and warmed into the low 80s. Partly cloudy and breezy throughout.
Dawn of 2/10/2023. 
Lunch of 2/10/2023: A hearty Mondongo Soup along with salad & fried-yucca sticks enjoyed at La Hacienda Colombiana #2. The stew contained: beef tripe, pork ribs, plantain, yucca, potato, carrot, and fresh cilantro soaked in a rich broth. 
South-easternmost pasture during the late-day beef herd inspection. Rain was falling in the distance. 
Due to the impending increase in temperatures, I have begun harvesting whole heads of salad bowl lettuce. That way, we can fully enjoy them before they begin to bolt. 
Four radishes and a salad-spinner filled with Cruciferous vegetation (arugula, broccoli, kale, and radish top). 
Dinner of 2/10/2023: Skillet-sautéed eggs accompanied by a garden-fresh salad topped with roasted peppers. 
Dessert: A platter bearing sliced apple & strawberry along with a large spoonful of Greek Yogurt.
2/11/2023: Today began in the low 60s and warmed into the mid 70s. Cloudy in the morning, rainy in the afternoon.
Picture of the Central beef pasture late in the morning of 2/11/2023. Many customers stopped by this morning both for beef and for compost. 
Lunch of 2/11/2023: Taco salad. Romaine, spinach, and salad-bowl lettuce topped with tomato, sliced avocado, and crispy Wagyner Blue ground beef. 
The tippler’s bane mushrooms have returned to the south side of the central beef pasture. 
The Jacobhouse garden after some weeding and raking on the eve of 2/11/2023. 
Dinner of 2/11/2023: Skillet sautéed eggs & broccoli accompanied by a garden-fresh salad. 
A dessert consisting of Granny Smith apple slices, strawberry, Greek yogurt, and a sprinkling of cinnamon.
Final Note: Here’s to all Waldens, wherever they may be, whatever their duration, and to whomever they belong.
“Whatever their duration”… seems I stumble into Walden on occasion, but then stumble out, still learning I suppose. Thanks for sharing.