(Above: The dawn of 2/2/2023.)
1/29/2023: Today began in the mid 50s and warmed into the low 80s. Partly cloudy.
Morning 1/29/2023: For referencing in the future, cow #432 has been experiencing swollen hind legs for at least half a year now (possibly longer than that). Recently, however, the ailment has become much more pronounced. 
The taco salad lunch of 1/29/2023: Greens topped with onion, tomato, avocado, sour cream, salsa, and Wagyner Blue ground beef. 
A post-lunch dessert of sliced apple and blood-orange wedges. A little bit of leftover sour cream from the salad was used for dipping. 
Afternoon activity: IV’ing ET calf #7302 out of Belgian Blue #459 for the second time (that day). 
The late-afternoon beef pasture inspection of 1/29/2023. Cloudy and temperate. 
Dinner of 1/29/2023: Sautéed eggs (fresh ones given to me by Gregorio) and a large green Padre-made salad. 
A post-dinner fare of apple slices, strawberries, and Greek yogurt. Some of the apple slices were given a generous coat of canela (cinnamon). 
A post-post-meal fare of Tiramisu. It was creamy, chocolatey, and ?coffee-y?. Excellent.
1/30/2023: Today began in the high 50s and warmed into the low 80s. Mostly sunny.
Morning of 1/30/2023: Padre and Wag took down the crushed metal gate to replace it with 4-board fence. I helped dig the hole for the center post (required cutting through old conduit and wire with a sawzall). 
About 40 minutes later, this was the result. 
A morning task: Readying 10 compost bags for the Moo-Magic stand. 
A vibrant and verdurous Misato rose radish harvested from the garden. 
Lunch of 1/30/2023: Sushi acquired from Sushi Bistro of Ocala along with a soup garnished with shredded red cabbage and garden-fresh arugula. 
Belgian Blue picanha salted & peppered for reverse-searing later in the day. 
Padre and Wag working to batten down the tarpaulin that goes over the protein pellets. 
The exquisite dinner of 1/302023: Reverse-seared Belgian Blue picanha accompanied by a Padre-made & Jacob-dressed salad (from fresh garden greens). A glass of “Dairyman” Pinot Noir was enjoyed with the meal. 
Close-up of the reverse-seared Belgian Blue picanha. 
Fully plated dinner of 1/30/2023. The picanha was exceptionally tender and flavorful. 
A plate of cinnamon-sprinkled apples and strawberries accompanied by a small bowl of sour cream for dipping.
1/31/2023: Today began in the high 50s and warmed into the low 80s. Mostly sunny.
The foggy dawn of 1/31/2023. 
Water trough in the central beef pasture (1/31/2023) 
Lunch of 1/31/2023 was enjoyed at La Hacienda Colombiana #2. It consisted of pechuqueso (grilled chicken breast topped with mozzarella), fried yucca sticks, and a salad comprised of lettuce, carrots, tomato, and a little bit of cilantro. 
A row of verdant “salad-bowl” lettuce interspersed with carrot tops. 
Dinner of 1/31/2023: Five sautéed beef-inundated eggs accompanied by a Padre-made & Jacob-dressed salad. 
A dessert platter of one sliced Granny Smith apple (additional core from Padre-apple) and Greek yogurt showered in cinnamon.
2/1/2023: Today began in the high 50s and warmed into the low 80s. Mostly sunny.
The misty dawn of 2/1/2023. 
Materials required for trough repairs just east of Jacobhouse. 
Bovines gathered for lunch at noontime of 2/1/2023. 
On looking to the right, I observed the ‘green lot’ which was actually exhibiting some green. 
The delicious lunch of 2/1/2023: Taco beef crumbles topping a salad of garden greens, avocado, sour cream, and salsas (Verde y Taquera). 
Following the salad, I enjoyed a small apple sprinkled with cinnamon. 
Beef shank steaks seared in the outdoor skillet in preparation of tomorrow night’s slow-cooked Belgian Blue BBQ Shank Steaks & Yucca. 
Radishes harvested for the dinner salad. 
Padre feeding the Prometheus. Prometheus, the Belgian Blue Gaur Hybrid, is only 1.5 years old. 
Dinner of 2/1/2023: Skillet-sautéed eggs topped with a carrot sprig. 
These eggs were accompanied by a Padre-made & Jacob-dressed salad. 
A dessert of cinnamon-sprinkled Granny Smith apples in yogurt.
2/2/2023: Today began in the mid 50s and warmed into the low 80s. Mostly sunny.
The dawn of 2/2/2023. 
Photo of a green nursery wagon. I took this picture so I could reference the color while looking for spray paint of similar hue at Sparr Farm Supply. 
This is the trailer for which the spray paint was intended. I had already gone through one can of paint here. 
The same wagon after can #2 of green spray paint. It was just enough to achieve a fairly even coat. 
The delectable lunch of 2/2/2023: Beef-fried-eggs accompanied by a Padre-made & Madre-dressed salad. 
Apple & yogurt plate enjoyed after the main fare. 
Belgian Blue beef shanks and peeled/de-stringed yucca coated in BBQ (no sugar added) and sprinkled with black pepper, rough-chopped garlic, and fresh rosemary. It was almost ready for slow-roasting, but before putting the covered Dutch oven in at 350 F for 3.5 hours, I poured in about 2.5 cups of water. 
Evening class of 2/2/2023: A field trip to HK farms where owner & operator Kayla showed us (the class) some cattle-work. This included giving multi-mineral shots to some of the pregnant cows, letting a couple students preg-check, and lancing / flushing an abscess on a show heifer’s hind right leg. This is a picture of her piglet facility. Less than a year ago its foundation was comprised of dirt. Now the swine inhabit a much cleaner concrete-floored habitat. 
Dinner: Slow roasted and BBQ-coated (no sugar added) garlic-rosemary Belgian Blue beef shanks accompanied by yucca and broccoli leaves of identical seasoning. Accompanied by a Padre-made cucumber salad and a glass of Merlot. 
A dessert platter of sliced cinnamon-sprinkled Granny Smith apple accompanied by Greek yogurt and a two halved strawberries.
2/3/2023: Today began in the mid 60s, warmed to the high 60s, rained, and then cooled to the high 40s.
Dawn of 2/3/2023 in the central beef pasture. 
I took a picture of the mini herb garden today because both the rosemary and the lavender were looking especially lush. 
Central beef herd gathered for the midday feast. 
Zucchini & summer squash frittata made for the lunch of 2/3/2023. Lightly browned and sprinkled with smoked paprika. 
Lunch of 2/3/2023: Zucchini & Summer Squash frittata topped with a streak of homemade no-sugar-added BBQ sauce. Accompanied by a Padre-made & Madre-dressed green salad. 
Granny Smith apple slices & sour cream as a post-lunch fare. 
I used this picture for Master Blend Social Media. This is what I wrote: “Master Blend Cattle Company could very well be the only place on earth where Angus, Belgian Blue, Brahman, Gaur, Longhorn, and Wagyu cattle share the same pastures. This was achieved by the utilization of AI in our endeavor to collect the finest genetics from around the globe. Whether it’s to browse our quality wares, take a breath of fresh farm air, or learn something new, feel free to visit us this morning (2/4) or any other Saturday from 9-11 AM at 300 E HWY 329 Citra, FL 32113. #localgrown #eatlocal #angus #belgianblue #brahman #Gaur #longhorncow #wagyu” 
Late-afternoon in the south easternmost pasture. 
Dinner of 2/3/2023: A stew comprised of Belgian Blue beef shanks (leftover from the prior evening) and Belgian Blue chuck steak. Accompanied by fresh garden greens and spinach. 
A dessert of cinnamon-sprinkled Granny Smith apple slices and Greek yogurt.
2/4/2023: Today began in the mid 40s and warmed into the low 70s. Sunny Throughout.
Morning of 2/4/2023: Only one set of customers this morning, but still productive. A couple hours were spent in the Master Blend freezer room tending to bookkeeping tasks, business media, and article writing. 
Midday in the central beef pasture (2/4/2023). 
Lunch: An enjoyable repast of taco salad (fresh greens topped with Wagyner Blue beef crumbles, salsa, sour cream, and sliced avocado. 
Preparation of tonight’s pizza sauce: a simple ‘dressing’ of butter, olive oil, chiltepin pepper, garlic, and rosemary. 
Dinner: A sourdough-crusted cheese pizza bearing the aforementioned garlic, rosemary, & chiltepin sauce and topped with arugula. This was accompanied by a Padre-made salad topped with pepperoncinis. 
Sliced apple sprinkled with cinnamon and accompanied by some Greek yogurt.
Final Note: A few shared words between a couple we may know.
Gillard Finnagle Wvatt: A lass can’t make ze wehser, but she can move t’where ze wehser’s fine.
Gretta Wvatt: Shae coan moaf toh woahr sheh washer’s fain, boht ate’s noat sheh washer moafs sheh lahs.
A lass can’t make the weather, but she can move to where the weather’s fine.
She can move to where the weather’s fine, but it’s not the weather [that] moves the lass.
(Sometimes, the move may be uncomfortable, but that’s a small sacrifice to make for an improved quality of life. In the end, it’s the lass – not the weather – that decides if it’s time for a change. )
It was quite the week no doubt, your closing thought exemplifies the difference between intrinsic and extrinsic motivation… the former has my vote. Thanks for sharing