(Above: Blue displaying her ample figure on a late Friday afternoon (7/1/2022).)
6/26/2022: Today began in the low 70s and proceeded to warm into the mid 90s. Mostly sunny.
Dawn of 6/26/2022. 
Lunch consisted of a classic combination: Beef & Greens. Today it was a Belgian Blue chuck steak accompanied by a Padre-made & Madre-dressed salad. 
East pasture at mid-afternoon (6/26/2022). 
The sheep are growing plump on the same ration that we feed to the cows. It appears that potatoes are good for making animals fat and luxuriant. 
A picture of the Master Blend Venture Box destined for the website. 
A picture of the Master Blend Ritsabittle Box destined for the website. 
My dinner consisted salad (garnished with hard-baked eggs ), soup (Padre-made), and a novel dessert. 
A close look at the side-soup proffered by Padre containing purslane, pea pods, and Polish pork pierogi. These ingredients resided in a broth made from farm-fresh chicken. 
Dessert: A terrific combination of strawberries, Granny Smith apple slices, black seedless grapes, and homemade Wagyu yogurt. 
Of course, I needed to make that final addition of cinnamon.
6/27/2022: Today began in the mid 70s and proceeded to warm into the mid 90s. A little bit of a drizzle in the mid-afternoon was followed by a breezy warm evening.
Dawn of 6/27/2022, looking east. 
Lunch today was procured from Sushi Bistro. The appetizer was a miso soup that Padre garnished from fresh pea pods and purslane flowers. Interestingly, the purslane flowers dyed the broth a pinkish hue. 
A delectable tray of sushi from the Sushi Bistro of Ocala (6/27/2022). 
Following the afternoon’s farm activities, I ventured to Salt Springs where I swam for about 30 minutes. I lost my sunglasses at the beginning of the swim, but by the time I was about to head home, someone had placed them on the wall directly beside the stairs leading down to the water. 
Dinner: A Belgian Blue burger-steak topped with blackened cachucha peppers and accompanied by a deliciously vinegary salad.
6/28/2022: Today began in the low 70s and proceeded to warm into the mid 90s.
Early morning task of 6/28/2022: Lining this wire between the Lagoon Lot and the Beef Field with extra ribbon to make it more visible to the new cows that arrived early in the morning. 
One of the more unsavory morning activities: Padre and Wag conducting a post-mortem on a calf that died of chronic bloat. 
Lantana flowers belonging to a thriving bush. 
The replaced pressure-coupling just in front of the old (central) feed barn. 
Lunch of 6/28/2022 occurred at Lorito’s Italian Kitchen. The salad today was especially olive-laden yet remained tasty all the same. 
Two delightfully crispy slices of cheese pizza. 
The ol’ humpback cow #966 watching me intently as I took picture of her and her calf. 
Dinner: A pan-seared Belgian Blue burger-steak topped with a sautéed mushroom and accompanied by a Padre-made side salad. 
Dessert consisted of a sliced Granny Smith apple coated in cinnamon and accompanied by some homemade Wagyu yogurt.
6/29/2022: Today began in the low 70s and warmed into the mid 90s. Very slight precipitation and nearby showers cooled the late afternoon into the low 80s.
Dawn of 6/29/2022. 
Lunch of 6/29/2022: Padre-made & Madre-dressed salad topped with hard-baked eggs. 
Afternoon beef pasture inspection of 6/29/2022. Nearby rain made for a pleasantly cool ride. 
#41 with Jacobhouse in the background. 
This is the pizza I made for dinner. The ingredients consisted of: homemade dough (with Sour Doug in it), molcajete pizza sauce made with canned whole tomatoes / oregano / roasted garlic, grated Parmesan Reggiano, and mozzarella cheese. Olive oil was used to keep the dough from sticking and to grant the cheese even browning. 
The full dinner spread of 6/29/2022: Pan pizza and a Padre-made & Jacob-dressed salad. 
Accompanied by a glass of [ yellow tail ] Merlot.
6/30/2022: Today began in the low 70s and proceeded to warm into the high 90s.
Lunch of 6/30/2022: After a lengthy farm morning consisting of gate-hanging & calf-weaning, Padre, Madre, and I ventured in to Latinos y Más for lunch. This is the grilled fish filet that I got with the Latino’s avocado salad. It was all delicious, and the Diet Coke was quite refreshing. 
A closer look at the Latino’s avocado & palm heart salad. 
One of this morning’s projects (picture taken in the afternoon): Removing old barbwire, boards, and a post before hanging the new gate with my uncle’s aid. 
The skillet-and-turkey-fryer setup. I recently installed a screw for hanging the skillet on, and I also implemented a few magnets for a metal ‘cook-box’ filled with commonly used paraphernalia (ove-gloves, paper towels, lighter, and even a bottle of avocado oil). 
Pan deployed and cook-box open. Ready for cooking. 
Dinner of 6/30/2022: A Belgian Blue shoulder roast encrusted in black pepper and reverse-seared to medium rare. 
A better view of that ‘medium rare’ side profile. This hefty piece of beef was also accompanied by a Padre-made & Jacob-dressed cucumber salad.
7/1/2022: Today began in the high 70s and proceeded to warm into the low 90s. Rains occurred in the mid-afternoon.
Morning of 7/1/2022: The day was already warming, but the prevalent presence of clouds indicated that rain was to come. (It actually never did rain at the farm on July 1, but it did indeed rain at Salt Springs). 
Lunch today: Angus & Egg tacos topped with sour cream and homemade salsa. Accompanied by a Padre-made & Madre-dressed salad. 
Delicious. 
Blue displaying her ample figure on a late Friday afternoon (7/1/2022). 
Salt Springs on a rainy afternoon. The spring was almost vacant, and the quietude was magnificent. 
The half-way point: When I reach this bridge on the journey to and from Salt Springs, I know I’m about half way there / home. 
Dinner of 7/1/2022: Padre-made vegetable pizza along with some salad adorned with hard-baked eggs. 
Dessert: Seedless black grapes. Sweet and crisp with a slightly chewy skin.
7/2/2022: Today began in the mid 70s and proceeded to warm into the low 90s. Noontime clouds and rain lasted until late-day and brought temperatures to the low 80s.
Noontime in the central beef pasture [7/2/2022]. 
One of this morning’s tasks consisted of putting two calves on to Angus Cow #204’s udder for nursing. 
Lunch: A light albeit satiating repast of eggs, green salad (Padre-made & Madre-dressed), and a couple sprigs of Madre-made asparagus. 
Late-afternoon beef pasture inspection, central field. [7/2/2022] 
Burger-steaks destined for the dinner plate. The only obstacle to stand in the way of that was Prometheus, the Gatekeeper. 
Dinner consisted of one of the aforeseen burger-steaks accompanied by a salad topped with pizza-croutons (croutons made from leftover pizza). Delectable.
Final Note: Last night [7/2/2022], just as I was getting ready for bed, I heard the cicadas calling outside. Their serenade this time of year borders on cacophony, but when I’m indoors, it provides a faint and fitting accompaniment for a lullaby.
Once again, quite a week, thankfully there were some great repasts along the way to help offset the less savory parts. Thanks for sharing.