(Above: An afternoon activity: feeding this orphan calf. Due to it’s being out of an invalid mother and to the raucous noises it makes (akin to an old wooden door groaning on rusty iron hinges), I have named it Smerdyacalf. It’s a play on words referencing Smerdyakov of Fyodor Dostoevsky’s “The Brothers Karamazov”.)
1/8/2023: Today began in the high 30s and proceeded to warm into the mid 70s. Sunny throughout.
Morning of 1/8/2023: #326 standing at the ready for a shoulder scratch as I fixed a float valve in the central pasture. 
Lunch consisted of a soup made from Belgian Blue pot-roast. It was the third meal made from the same meat, so it was beginning to grow a tad weak in flavor. Still, it was satiating, it went well with the salad, and it allowed Padre and I an appetite for the late-day meal. 
Following afternoon farm activities (part of which included picking a whole cup of chiltepin peppers), I returned indoors and got a coffee-and-salt-seasoned Belgian Blue sirloin in the oven. I roasted it on 250 F until it reached 129 F internal temperature, and then I seared it on the outdoor skillet. The outcome was medium-rare and of excellent tenderness. Accompanied by a Padre-made cucumber salad. 
Cinnamon-sprinkled apple slices & sour cream for dessert.
1/9/2023: Today began in the low 50s and proceeded to warm into the mid 70s. Sunny throughout.
Dawn of 1/09/2023. 
The sushi lunch of 1/09/2023. It was made even more enjoyable than usual via use of a Meyer Lemon (a drop or two per piece) that was given to us by Michelle and Ashley of Fat Tuscan. 
An afternoon activity: feeding this orphan calf. Due to it’s being out of an invalid mother and to the raucous noises it makes (akin to an old wooden door groaning on rusty iron hinges), I have named it Smerdycalf. It’s a play on words referencing Smerdyakov of Fyodor Dostoevsky’s “The Brothers Karamazov”. 
A picture of the same calf being held by Padre. This gives some scale on how little the newborn creature is. 
Another picture of Padre & tinycalf. 
After farm activities, I ventured up to Fat Tuscan to learn how to make eclairs. It was the first time I had made that type of dough (egg-heavy), and it was the first time I had ever piped anything. Much learning took place, and I was able to bring 6-7 of these sorts of pastry home. An enjoyable affair. 
After enjoying a class of Eclaire-making at the Vidal House (Fat Tuscan), I returned home and consumed a dinner of eggs, green-salad, and a sliced Granny-Smith Apple coated & Greek Yogurt.
1/10/2023: Today began in the low 40s and warmed into the low 70s. Sunny.
Morning of 1/10/2023: Wag procured and replaced the battery in the Camry. It cost $158.36 for the new battery. When we were jumping the car, Wag also taught me how to apply the cables; it is done in a circular ‘circuit’. RED to DEAD: Connect the red clip to the positive terminal on your dead battery. RED to DONOR: Connect the red clip to the positive terminal on the donor vehicle’s working battery. BLACK to DONOR: Same car. Connect the black clip to the negative terminal on the donor vehicle’s working battery. BLACK to METAL Metal is to chassis of the car. Can do to black on battery but not necessary. 
For lunch, Padre and I ventured to Latinos y Más. There, I enjoyed the avocado salad which was topped with the mentioned avocado, palm heart, and a garlic vinaigrette. 
This salad was accompanied by a fried mero filet (topped with lemon). 
During this afternoon’s beef pasture inspection, Padre and I took pictures of steers that are nearing harvest time. This was one of them – a white Belgian Blue out of cow #242. 
Cow path delta in the central beef pasture. 
Before venturing indoors, Padre and Wag scraped the barn as I filled in the hole around the now-fixed water line in the hay barn. 
Dinner of 1/10/2023: A salmon filet and a tuna filet accompanied by a verdurous salad and a glass of Pinot Noir. 
A dessert consisting of cinnamon-sprinkled Granny Smith Apple and banana accompanied by Greek Yogurt.
1/11/2023: Today began in the low 40s and warmed to the mid 70s. Sunny throughout.
Dawn of 1/11/2023. 
Morning activities of 1/11/2023: Preparing 2 blueberry pies, some pastry cookies, and 2 cups of whipped cream. 
To create two equal sized pies, I used the silver pie tin to measure out dough. Unfortunately, as this pie cooked in the glass dish, it slid down into that dish (meaning that the sides of the pie were largely submerged under blueberry filling. 
Cookies before cooking. They consisted of pastry dough, cinnamon, monk fruit sweetener, and crushed pecans. 
The improvised glass-dish-pie post cooking. 
The other pie looked better, but it still had a little bit of over-flowage. Fortunately that will not change the flavor. 
Cooked-ies. 
A terrific taco-salad lunch. It consisted of greens garnished with ground beef, avocado, onion, tomato, salsa, and sour cream. 
Creeping Charlie or ground ivy found in the chiltepin Hugelkultur. On looking it up, I found that some people use its dried leaves to treat inflammation (usually of the sinuses and throat). I’m guessing that they consume the leaves, but I’ll have to read more to find out. 
Late day in the south-easternmost beef pasture. The bright spots on the ground are dispersed milkweed vine seeds. 
The evening repast of 1/11/2023: A delectable dinner of eggs and greens. 
To finish the meal, I enjoyed a small piece of blueberry pie topped with whipped cream. The pie was slightly tart and very flavorful while the cream was rich and sweet.
1/12/2023: Today began in the mid 40s and warmed into the high 70s. Sunny throughout.
A morning activity of 1/12/2023: Padre, Wag, and I fixed the screen in the barn bathroom. There is now no hole through which muddobber wasps may fly. 
Lunch of 1/12/2023: Eggs along with a Padre-made & Madre-dressed salad. 
Dinner of 1/12/2023: As I went to the first class of this semester (Animal Growth & Development), I placed a London Broil into the oven and set it to roast at 265 F, starting at 6:10 PM. By the time I returned to my abode at 7:40 PM, the alarm was going off. It was at exactly 127 F Fahrenheit (my target temperature). After letting it rest for about 10 minutes, I gave a sear on the outdoor skillet. 
The full dinner spread: Belgian Blue London broil accompanied by a Padre-made cucumber salad and a glass of Merlot. 
A dessert of apple, yogurt, and a dusting of cinnamon.
1/13/2023:
Morning activity of 1/13/2023: Painting roots and removing rocky protrusions from the beef cow field — all for the sake of Segwayfarers. 
The lunch of 1/13/2023: A Padre-made & Madre-dressed salad accompanied by thinly sliced Belgian Blue London broil and some sautéed eggs. 
Following salad, egg, and beef, I enjoyed an apple & Greek yogurt plate. 
The fully neatened hallway leading to the barn bathroom and milking parlor. 
This morning, we fixed two leaking pipes in the old milking parlor. This one I simply cut and capped. 
This is the screw-on cap that Padre and Wag installed in place of a rusted spigot. 
#268 and her enormous Belgian Blue heifer calf. 
Dinner of 1/13/2023: A delicious pizza on sourdough crust. Toppings consisted of mozzarella and a pre-sautéed sauce of olive oil, Kerrygold butter, fresh rosemary, a clove of garlic, and three chiltepin peppers. For garnish, I added ripped arugula leaf, a tiny drizzling of olive oil, and sea salt. 
Rather than having a fourth piece of pizza, I enjoyed a dessert of apple slices and yogurt. It was a fine choice.
1/14/2023: Today began in the low 30s and proceeded to warm into the high 60s. Mostly sunny.
Morning of 1/14/2023: A warm two hours were spent in the Master Blend freezer room. This a picture of the rosemary just outside that I took for Master Blend social media purposes. 
The Master Blend New Year’s special. 
For lunch of 1/14/2023, I treated Padre, Madre, and myself to La Hacienda Colombiana #2. The soup of the day was “Sopa de Pescado” (Fish soup) consisting of a fried fish filet which I cut into pieces and put into a flavorful seafood broth. 
The soup was accompanied by a fresh spring mix salad and fried Yucca sticks. 
Angus mother #230 and her stout (self-satisfied) Belgian Blue calf. 
One of this afternoon’s late activities consisted of planting a row of French Breakfast & Scarlet Globe radishes. 
Dinner of 1/14/2023: Belgian Blue chuck roast (marrow-filled shoulder bone to left) accompanied by a Padre-made & Jacob-dressed salad which contained garden-fresh arugula and radishes. 
A dessert of sliced Granny Smith apple & yogurt sprinkled with cinnamon.
Final Note: Despite the lot he was given and a name of Smerdyacalf, he is an active little creature with much gumption to live.
Great post, helps me remember all that took place. Currently after 10:30 on a Sunday night and I’m thinking of Jacob cookies, tasty.