(Above: Pre-dawn of 8/1/2022. I woke up at 4:30 AM and was on the first light-rail train at 4:55 AM.)
7/31/2022: Today began in the mid 60s and proceeded to warm into the low 90s.
Morning of 7/31/2022: I enjoyed a couple Diet Cokes and a can of Mango & Orange Spindrift while writing and tending to the Sunday blog post. 
A light lunch of Paneer Tikka Masala. The jasmine rice was excellently cooked, but it was the masala-drenched cheese (paneer) that made the meal. Indeed, the tomato sauce was somehow savory and spicy at the same time while bearing a slight hint of sweetness. Excellent. 
For a drink, my brother and I imbibed some form of kombucha brew tasting of blueberries and ginger. It was refreshing, but the flavor was a bit strange (almost like a cross between beer and tea). 
Breaded & fried paneer. It was delicious, but I preferred the chunks to be found in the masala sauce. 
A stop for wild blackberries during the afternoon scooter-ride. 
As we walked into Discovery Park (our afternoon’s primary adventure), my brother spotted an owl perched in a tree to our left. It did not fly away. The creature simply sat there and peered at us. 
A canopy of verdant boughs leading into the park. 
An expanse of prairie located near Discover Park’s military base. 
Purple pea-like flowers found along one of the paths we walked. 
Elliot Bay as seen from the lighthouse point at Discovery Park. 
A massive tree (or rather, tree amalgam) found on our walk out of Discovery Park. My brother said that last time he saw it, it was ringed by people either doing yoga or some form of cultish activity. 
Two salted & trimmed F2 Wagyu New York Strips ready for reverse-searing. 
Soto Sake – a beverage brewed from fermented rice. The flavor was a mixture of “sweet” and “bitter” reminiscent of ‘herbal pears’. It was to be served chilled with the evening meal. 
Dinner of 7/31/2022: A reverse-seared F2 Wagyu Strip accompanied by Soto Sake. 
The New York strip was accompanied by a large salad dressed in a home-made Caesar vinaigrette. 
Both my brother and I agreed that, between the strips’ tenderness and flavor, it was possibly the best beef enjoyed in Seattle on the night of July 31, 2022. 
A dessert of frosty Marion berries, fresh blueberries, and white nectarine topped with local yogurt, monk-fruit sweetener, and cinnamon.
8/1/2022: Today began in the low 60s and proceeded to warm into the high 90s (Low 60s in Seattle and High 90s in Georgia / Florida).
Pre-dawn of 8/1/2022: I woke up at 4:30 AM and was on the first light-rail train at 4:55 AM. 
The ‘beast’ of burden bound to take me to Atlanta, GA. The whole airport process was especially easy this time around with TSA Pre-Check. I did not need to remove my shoes, and no items were removed from bags. Security only took approximately 10 minutes. 
Unfortunately, in my ravenous pre-travel state, I consumed my meal of egg tacos, salad, and cinnamon-sprinkled apple without taking a picture of the repast.
8/2/2022: Today began in the high 70s and proceeded to warm into the mid 90s. Mostly sunny. Brief bout of drizzling in the afternoon.
Dawn of 8/2/2022: The central pasture. 
This poor little Wagyu was born with all-legs-bent. At about mid-morning, I found that the creature had attempted to walk out of its square-wire pen. I proceeded to free it from the position before moving on to other farm activities. 
One of those other farm activities consisted of repairing the disintegrating steel gate behind the hay barn. 
After a morning of school, writing, and farm work, Madre and I procured lunch from Sushi Bistro. This is the miso soup adorned with shredded red cabbage and purlane flowers. 
The sushi was cool and fresh. Quite satiating. 
During one of my late-afternoon field checks, I witnessed a rainbow to the east. 
Dinner of 8/2/2022: Reverse-seared Belgian Blue & Wagyu shortribs accompanied by a green salad and a glass of Jonata red wine. 
It was a fantastic repast.
8/3/2022: Today began in the mid 70s and proceeded to warm into the low 90s. Mostly sunny in the morning with more clouds toward evening hours.
Dawn of 8/3/2022. 
Midday in the south-easternmost beef pasture. 
Lunch of 8/3/2022: A large Padre-made & Madre-dressed salad topped with hard-boiled eggs and steamed broccoli. 
A little extra apple was enjoyed after lunch to quell the lingering appetite. 
Approaching rain on the afternoon of 8/3/2022. 
A simple Belgian Blue meatloaf made for dinner of 8/3/2022. 
The full spread: Belgian Blue meatloaf, a Padre-made & Jacob-dressed salad, and a little dollop of homemade BBQ sauce topped with spicy mustard. 
A second apple-dessert enjoyed after dinner.
8/4/2022: Today began in the mid 70s and warmed to the mid 90s. The nearness of late-day thunder storms brought temperatures back down into the 80s.
Morning of 8/4/2022. The purslane has continued its verdurous rampage. 
For lunch, I enjoyed a repast of fried eggs along with some Padre-made & Madre-dressed salad. 
Late-afternoon beef pasture inspection of 8/4/2022. 
The same beef pasture inspection a few minutes later when the sun peeked out from behind the clouds. 
Before heading indoors for the evening, I decided to work on the garden for 10 minutes. It’s about time I cleared up the weeds and managed the pepper plants. 
Appetizer #1 for the dinner of 8/4/2022: A small head of broccoli topped with a 1/2 tbsp pat of butter. 
Appetizer #2 for the dinner of 8/4/2022: A couple small slices of Padre-made pizza. 
The main entrée was a plate of sliced apple & nectarine accompanied by Fage Greek yogurt and a sprinkling of cinnamon.
8/5/2022: Today began in the mid 70s and proceeded to warm into the 90s. Late day rains cooled temperatures back into the 80s, but these temperatures almost rose to the 90s once again when the sun was unveiled.
Mid-morning of 8/5/2022 between the central and south-easternmost pastures. 
Lunch consisted of homemade onion-bread topped with sunny-side-up eggs and accompanied by a Padre-made & Madre-dressed salad. 
The Jacobhouse garden during dusk of 8/7/2022. 
Dinner of 8/5/2022: A repast comprised of Belgian Blue London Broil & cucumber salad. 
Plated up: Belgian Blue London Broil (broiled), roasted mushrooms & purple onion (roasted under the beef), and a Padre-made / Jacob-dressed cucumber salad. Light on the belly and pleasant to the palate.
8/6/2022: Today’s temperatures began in the mid-70s and rose into the low 90s before cooling down with the arrival / closeness of afternoon thundershowers.
Dawn of 8/6/2022 in the south-easternmost beef pasture. 
Grapes collected from wild vines growing near the Master Blend signs at the entrance to the farm’s driveway. The fruits had excellent flavor but were about 80% seed. 
The Chiltepin-inundated hugelkultur located just southwest of Jacobhouse. I decided to post this picture on a gardening forum with this caption: “It seems that Chiltepin (Bird Peppers) really enjoy this raised-bed hugelkultur positioned under a shade cloth. The growing medium is a mixture of composted cow manure and a little bit of lime-rock over a base of rotting sticks & logs. These plants were grown from seeds that I collected from wild plants on our farm just north of Ocala, FL.” 
A close-up of the flourishing Chiltepin plants. 
A little Wagyu calf born with front hooves bent at the ankles. In spite of its poor luck, the little creature has a sprightly attitude and actually appears as if it wants to live. 
For lunch of 8/6/2022, Padre, Madre, and I ventured to La Hacienda Colombiana #2. There, Madre procured la Chuleta Frita (fried porkchop). This was accompanied by a couple fried plantains, some bean soup, and a salad. The pork was very juicy beneath its crispy crust. 
Padre and I, meanwhile, enjoyed the Pechuqueso. Once again, this savory dish was served sizzling. 
The pechuqueso was accompanied by half-a-cup of rice, some french fries, a salad, and a bowl of bean soup. All of it was freshly cooked and quite delicious. 
La Tigra (gaur out of #326) and her bovine compatriots consuming some weeds I pulled from the garden. 
Due to the extensive lunch fare, Padre and I decided on a light evening meal. For me, this consisted of a salad topped with purple onion and hard-baked eggs. I dressed it all in a balsamic vinaigrette. 
A dessert comprised of cherry-plums, watermelon, and nectarine sprinkled with cinnamon. Refreshing and sweet.
Final Note: Whether its an august return or a return of August, it is a pleasant to be home. Saying that, I do look forward to another adventure in the relatively near future.
Thanks for sharing yet again, nice to have you back, no doubt my stomach sure appreciates your return.