(Above: The ritsabittle of 1/28/2023. Master Class – The Art of Italian Cooking – a workshop held at Fat Tuscan where I along with four other students learned about making: Tiramisu, Biscotti, Salads, Chicken Marsala, Pasta, and Sauce. Much learning took place.)
1/22/2023: Today began in the high 50s and warmed into the low 80s. Very breezy.
The peachy dawn of 1/22/2023. 
Today was a full-feed morning, but it went swiftly and well. 
A continuation of the full-feed Sunday morning. 
Lunch of 1/22/2023: Salmon-pizza omelet (one leftover slice of last night’s pizza chopped up and sautéed, then placed into a 4 egg omelet) accompanied by a Padre-made & Madre-dressed salad. 
A satisfying dessert of sliced apple, cinnamon, and Greek yogurt. 
Belgian Blue chuck roast salted & peppered and ready for reverse-searing later in the day. 
An afternoon activity: IV’ing a calf with Padre and Madre. This one was out in the field east of Jacobhouse. 
3 scarlet globe radishes collected for the dinner salad. 
Dinner of 1/22/2023: Reverse-seared Belgian Blue chuck roast. 
Plated-up: Belgian Blue chuck roast, cucumber / cabbage / radish salad, a little bit of sour cream for dipping, and a glass of Merlot. 
Dessert Granny Smith apple slices & cinnamon along with a little bit of sour cream.
1/23/2023: Today began in the high 50s and warmed into the high 60s. Breezy throughout.
Dawn of 1/23/2023. 
The same dawn just a few minutes later. 
Sushi lunch consisting of: eel & avocado, spicy salmon, Alaska, plain salmon, plain tuna, and plain yellowtail rolls. These were accompanied by miso soup garnished with cabbage and spinach. 
Belgian Blue beef shanks almost-prepared for the oven. These three shanks were accompanied by broccoli leaves, some garlic cloves, fresh rosemary, Worcestershire sauce, chiltepin, thyme, and salt. Wrapped in parchment paper and tinfoil. 
Jacobhouse garden on the evening of 1/23/2023. 
Dinner: Belgian Blue beef shank (after cooking for 3.5 hours and resting for 1.5 hours) accompanied by a salad made almost wholly from garden-grown greens. 
A close-up of the cooked beef collagen. Rich, delicious, and excellent for the body. 
Sliced Granny Smith apples sprinkled with cinnamon. A proper dessert.
1/24/2023: Today began in the low 40s and warmed into the low 70s. Mostly sunny.
Morning in the central beef pasture (1/24/2023). 
Lunch today occurred at Latinos y Más. Both the salad and fish were fresh and crispy in their own ways. The chips and salsa were also very enjoyable. 
Following a number of afternoon activities ranging from beef pasture inspection to harvesting in the garden to writing a little bit about Wagyner Blues for the MB website, I seared four 8-oz. burgers on the outdoors skillet. Two of those burgers were Wagyner Blue and two of them came from Shellhammer’s Wagyu. Padre and I wanted to perform a trial of taste between the two. 
Same burgers, post-flip. 
Wagyu burgers plated up and ready for eating. The left was the Wagyner Blue and the right was the Wagyu from Shellhammer. Both were delicious; I favored the flavor of the Wagyner, but when it came to texture, the Shellhammer Wagyu burger was better (more coarsely ground). 
Apple & yogurt dessert along with a generous dose of cinnamon.
1/25/2023: Today began in the low 60s and warmed into the low 80s. Mostly sunny and very breezy.
Dawn of 1/25/2023. 
Wagyu bull #3821. He wasn’t feeling well, and there was a persistent strong breeze. The little fellow was brought to the barn for treatment, and later in the day, he looked as if he was feeling much better. 
A delectable lunch of ‘taco stew’ (made from leftover Wagyner Blue ground beef & Belgian Blue slow-roasted shank) accompanied by garden-fresh greens. 
Steer #3576 showing some baldness caused by Gaur grooming. 
Close-up of Gaur-caused baldness about the tail head. 
Steer #3576 displaying some more bareness near the front. He also appeared puzzled as to why I was only taking pictures instead of giving him a shoulder-scratch. 
Dinner of 1/25/2023: Sautéed eggs and a salad comprised almost entirely of fresh garden greens. 
Dessert consisting of sliced Granny Smith apple, Greek yogurt, and a dose of cinnamon.
1/26/2023: Today began in the high 40s and proceeded to warm up into the mid 60s. Sunny throughout.
Dawn of 1/26/2023. 
Lunch of 1/26/2023: Belgian Blue cubed steak seared on the outdoor skillet and topped with garden-radish, cucumber, cabbage, and tomato. 
A post-lunch dessert of apple slices, cinnamon, and Greek yogurt. 
The mid-afternoon beef pasture inspection of 1/26/2023 (looking across south easternmost pasture). Bovines have been scratching themselves heavily on these logs and – in the process of doing so – were rutting up the ground. Those sticks will probably be removed tomorrow. 
The Jacobhouse garden appeared especially verdant in the late day’s golden light. 
Evening activity of 1/26/2023: Class at the CF Vintage Farm campus. 
I arrived early, so I ventured down to the plots we had seeded last semester. The rapeseed plants were flourishing, and some of the leaves had taken on a reddish color. 
The body of class was experienced at the CF Vintage Farm cattle chute where we – the class – got to observe 3 Hereford bulls ultrasounded for ribeye measurements. Mrs. Perryman of Perryman Livestock Ultrasound Services was the technician. 
Mrs. Peryman also allowed me to take a picture of one of the ribeye scans. I found it to be remarkably clear in regard to the display of intramuscular marbling. 
Dinner consisted of eggs sautéed with leftover taco beef accompanied by a garden-fresh salad. 
Greek yogurt, apple slices, cinnamon, and a strawberry on top. It made for a unique fruit-platter.
1/27/2023: Today began in the low 30s and warmed into the high 60s. Sunny throughout.
Dawn of 1/27/2023: Vapor rising from clothes hung to dry. 
A Wagyner Blue eye-of-round roast thawed and ready for cooking later in the day. 
Morning activity: This morning I dug out and straightened the sail-shade poles in front of Jacobhouse. I also installed a new shade — this one aquamarine in hue. 
Lunch of 1/27/2023: Skillet sautéed eggs, a Padre-made salad, and a Madre-procured avocado salad roll. It was all excellent. The roll was especially unique with its tapioca-paper wrapping and the plentiful avocado therein. 
An end-of-meal fare consisting of cinnamon-sprinkled apples in Greek Yogurt. 
Wagyner Blue eye of round ready for reverse searing. 
The eye-of-round after roasting at 250 F for approximately 2.25 hours and searing in the outdoor skillet for 3-4 minutes. 
This roast was accompanied by a Padre-made cucumber & cabbage salad and a glass of Belle Glos Pinot Noir “Dairyman”. 
Plated up: A slice of Wagyner Blue eye-of-round atop a pile of cabbage, cucumber, radish & tomato salad. the beef was a pleasant cross between medium and medium-rare, and the salad made for a fine acidic accompaniment. 
A dessert of cinnamon-sprinkled apple slices and strawberry dipped in sour cream.
1/28/2023: Today began in the low 30s and warmed to the mid 60s. Sunny early, cloudy toward evening.
Dawn of 1/28/2023. 
Before departing on today’s ritsabittle, I observed that Prometheus and the big-buttocked Blue had been flipping troughs again. Fortunately, in today’s case, this misbehavior resulted in a number of the troughs being ‘cleaned out’ for feeding later in the morning. 
The ritsabittle of 1/28/2023: Master Class – The Art of Italian Cooking – a workshop held at Fat Tuscan where I along with four other students learned about making: Tiramisu, Biscotti, Salads, Chicken Marsala, Pasta, and Sauce. The following four images were collected during a class which ran from 10 AM – 5 PM. Much learning took place. 
One of the first things we did was learn how to use a Moka pot to make espresso. Fill with water, pour ground coffee into the filter area, and simply set on the stovetop until it hisses / whistles. Then remove and allow it to cool a little bit before pouring and drinking. 
Tiramisu: A conglomeration of lady-finger cookies dipped in espresso & liqueur, marscapone / cream cheese / monkfruit sweetened cream, and knife-shaved chocolate. Topped with cocoa powder. It was assembled in a springform pan. 
Onions, marsala, & fresh thyme utilized to deglaze a pan which had been used to sauté & brown a lightly floured chicken breast. Sliced mushrooms were added to this mixture soon afterward. 
Chicken Marsala (pounded and sautéed chicken breast topped with a pan sauce consisting of sautéed mushrooms, onion, garlic, fresh thyme, and of course, marsala) deglaze) accompanied by a fresh salad. It was while making the salad that Chef Michelle shared how to prepare a salad before an event or for a meal later in the day. Make dressing in a bowl and then place the salad on top of the dressing. Only a couple leaves on the bottom may get saturated, but the majority of the salad will remain fresh, crispy, and ready for tossing in that dressing when the time comes for eating. 
Following pasta, biscotti, and sauce-making, I returned home where I performed a beef pasture inspection with Padre. 
Later on in the evening, I made the noodles that I had prepared in class. The sauce consisted of olive oil, butter, and a little bit of chiltepin. These noodles and sauce were topped with finely cut arugula and shredded Parmesan. 
Noodles were accompanied by a piece of Padre pizza (dunked in marinara sauce from Fat Tuscan class) and a head of steamed broccoli. 
Fruit plate for dessert. A strawberry, apple slices, and Greek yogurt. 
Dessert #2. I was originally planning on giving this to the neighbors or my cousin, but it looked too good, and I knew what went into it (the marscapone, cream cheese, heavy cream, and monkfruit-sweetener… and the espresso). Plus I wanted to see if the tilted wafers would remain upright after the springform was released. Suffice to say, they did. 
The same tiramisu after Padre, Madre, and I had our tastes. It had excellent flavor, and I’m glad I tried it. It was the best tiramisu I’ve had since Europe.
Final Note: A sleepy Sunday in the Jacobhouse is a fine way to follow a very varied week.
What a range of meals in a single week, fantastic food, much appreciated.