(Above: Following the afternoon break, I ventured up to Fat Tuscan where I enjoyed and helped present the Pasture-to-Palate: Celebrating the Cow class. The first course was an “Amuse-bouche” (A small bite to amuse the palate before the meal) consisting of shredded jerk beef neck bones slow braised and served over polenta. Accompanied by a glass of Canevel Prosecco Brut NV (sparkling wine).)
3/19/2023: Today began in the mid 40s and warmed into the mid 60s. Mostly sunny.
Dawn of 3/19/2023. Bovine #555 had recently enjoyed a ‘shavings shower’. 
On 3/19/2023, I enjoyed the first two fruits from the loquat tree growing just west of Jacobhouse. El 19/3/2023, yo disfruté la primera dos frutas del árbol de níspero que está directamente oeste de mi casita. 
Lunch of 3/19/2023: A large salad consisting of romaine lettuce, spinach, cucumber, and roasted tomato was accompanied by this combination of eggs, leftover beef, and leftover zucchini casserole. 
Following the afternoon break, I ventured up to Fat Tuscan where I enjoyed and helped present the Pasture-to-Palate: Celebrating the Cow class. The first course was an “Amuse-bouche” (A small bite to amuse the palate before the meal) consisting of shredded jerk beef neck bones slow braised and served over polenta. Accompanied by a glass of Canevel Prosecco Brut NV (sparkling wine). 
I neglected to take a picture of the second course which was one of my favorites: A Beef & Barbeque Salad consisting of fresh chopped cabbage, charred corn, and black beans topped with slow barbequed beef belly and blue cheese crumbles. Tossed in a creamy barbecue dressing. Third course is picture here: French Onion Soup. Rich beef stock made from fresh beef bones, carmelized onions & thyme, and a garnish of toasted bread topped with local Hawthorne Creek Creamery Gouda. Accompanied by a glass of Robert Hall Merlot. 
Fourth course. Wagyu (Wagyner Blue) Beef Pot Roast. Wagyu beef chuck roast braised with potatoes, carrots, and mushrooms in a savory beef & red wine reduction. Topped with a pat of roasted shallot butter. 
Fifth course consisted of a Lemon Curd Tart. Flaky tallow & butter pie crust filled with fresh local citrus curd topped with strawberry coulis and candied orange peel. 
I don’t know how, but on returning home, I had a slight resurge of appetite. So, I enjoyed a fresh apple, cinnamon, and a small dollop of Greek Yogurt.
3/20/2023: Today began in the low 40s and warmed into the mid 60s. Sunny throughout.
Dawn of 3/20/2023. 
Finishing up the full-feed-morning of 3/20/2023. 
Lunch of 3/20/2023 was procured from Sushi Bistro of Ocala. Not only was the food fresh & delectable, it only took me about 45 minutes to go into Ocala to get it. That’s a rare occurrence these days. 
The final piece (for now): a wasabi-topped yellowtail & green onion roll. 
Lagoon herd during the late-day beef pasture inspection of 3/20/2023. 
The temperatures warmed up into the high 60s, and the sun shone brightly. Everyone was cowmfortable. 
Fresh arugula and a carrot harvested from the Jacobhouse garden for the dinner salad. The thyme to the right will be used in the beef & egg mixture. 
During dinner, I ate a mixture of leftover beef & eggs. With this, there was a salad of lettuce, tomato, carrot, arugula, and feta cheese. All the food was delicious. Durante mi cena, yo comí un mixto de huevos y res sobrante. Con este, había una ensalada de lechuga, tomate, zanahoria, rúcula, y queso feta. Toda la comida estuvo deliciosa. 
An apple & yogurt arrangement enjoyed for dessert.
3/21/2023: Today began in the low 40s and warmed into the mid 70s. Sunny throughout.
Dawn of 3/21/2023. 
A fully re-stocked Moo-Magic compost stand. 
The beef herd awaiting entry to the central feed barn at midday. 
Lunch consisted of Belgian Blue taco salad (romaine & spinach topped with salsas, sour cream, roasted peppers, and Belgian Blue beef.) 
Late-afternoon beef pasture inspection under a cloudy firmament. 
A pizza with a sourdough crust, and on top of the mozzarella cheese, there were roasted peppers and slices of summer squash. The sauce had butter, garlic, and rosemary. Una pizza con una corteza de masa madre, y encima del queso mozzarella, había pimientos asados y rodajas de calabazas. La salsa tuvo mantequilla, ajo, y romero. 
A dessert consisting of sliced Granny Smith apples topped with cinnamon and accompanied by Greek Yogurt.
3/22/2023: Today began in the mid 50s and warmed into the mid 80s.
The foggy dawn of 3/22/2023. 
The day warmed up into the mid 80s by noon. Calves and cows sought shelter from the sun under the shade of hackberry trees. 
Lunch: Three fish fillets (2 tuna and 1 salmon) accompanied by a green salad dressed with an Italian vinaigrette. Almuerzo: Tres filetes de pescado (dos de atún y uno de salmón) con una ensalada verde que tuvo una vinagreta Italiana. 
A dinner comprised of leftover pizza topped with 3 over-easy eggs accompanied by a homemade Caesar salad (lettuce, spinach, cucumber, and feta in a dressing of mustard, Worcestershire, olive oil, garlic powder, and black pepper). 
A dessert enjoyed whilst conversing with Padre & Madre via Google Duo. (They are still in México.)
3/23/2023: Today began in the low 60s and warmed into the mid 80s. Mostly sunny.
The dawn of 3/23/2023. Some cows were walking through the pasture while the sun began to smile on the new day. El amanecer de 23/3/2023. Unas vacas caminaban por el pasto mientrás el sol empezó a sonreir en el día nuevo. 
Almost done with the second full-feed morning of the week. The sun is truly beginning to warm up now. 
Lunch of 3/23/2023: Beef-imbued eggs & salsa accompanied by a green salad tossed in homemade Caesar dressing. 
#7289 being BIG and basking in the springtime shade. 
On the afternoon of 3/23/2023, I went to class at the CF vintage campus. We took a 15 minute break in the middle of the class, and on my venturing to procure some water from my vehicle, I found two large Sandhill Cranes standing a few feet away from the trunk. 
During the second-half of the 15 minute break, as I was wandering back from the forage plots, I spotted two wild turkeys. It appears that the CF Vintage Campus is a bird haven. 
Dinner: Slow-roasted Wagyu short ribs, homemade BBQ sauce, and a green salad dressed with a light red wine vinaigrette. Seltzer water as beverage of choice.
3/24/2023: Today began in the low 60s and warmed into the mid 80s. Mostly sunny.
Lunch of 3/24/2023: Skillet-sauteed eggs imbued with Wagyu Short rib and topped with salsa verde & Cholula hot sauce. Accompanied by a green salad comprised of: spinach, avocado, olives, and some sliced summer squash. Almuerzo de 24/3/2023: Huevos con costilla de Wagyu salteados en la sartén y rematado con salsa verde y salsa picante Cholula. Los huevos estuvo accompañado por una ensalada verde que contenido espinaca, aguacate, acietunas, y calabaza verano en rodajas finas. 
Evening meal of 3/24/2023: Belgian Blue Burger-steak, vinaigrette-dressed salad, a little bit of sour cream for dipping, and a class of Robert Hall Merlot. 
Cross-section of the Belgian Blue burger-steak enjoyed for the evening meal. 
Somehow, I was still hungry after eating a 16 oz. Belgian Blue burger-steak & salad. So, I consumed two small Granny Smith apples sprinkled with cinnamon and dipped in sour cream.
I should also note that I made the Wagyner Blue article available on the Master Blend Cattle Co. website today: https://www.masterblendbeef.com/wagyner-blue
3/25/2023: Today began in the high 60s and warmed into the high 80s. Cloudy morning, partly sunny afternoon.
Morning of 3/25/2023 was warm and humid. The presence of this striped grass snake west of Jacobhouse is additional evidence of the weather’s warming. 
A picture of five bulls – 4 gaurs & 1 Brahman. Four of the bulls have horns. One of them do not. Una foto de cinco toros – cuatro Gaurs y uno Brahman. Cuatro de los toros tienen cuernos. Uno de ellos no los tiene. 
A daily noontime cownvocation outside of the central feeding barn. 
Lunch of 3/25/2023: Pan-seared coffee-encrusted Belgian Blue chuck steak accompanied by a Padre-wrought cucumber salad. 
A lunch-dessert of sliced Granny Smith apple & Greek yogurt sprinkled with cinnamon. 
This afternoon I made a modification to the drooping gate separating the holding lot behind the hay barn from the calf lane. It is my hope that the diagonal board prevent further droopiness over the long term. For the short term, it is already successful. 
Dinner: Sautéed Wagyu shortrib & eggs bathed in salsa verde and accompanied by a large Padre-made green salad. 
Dinner dessert of 3/25/2023: Sliced Granny Smith apple accompanied & Greek Yogurt sprinkled with cinnamon.
Final Note: A little nugget of wisdom excavated from Hattun’s past.
“By those words, I shoulda known right then that somethin’ was off, but me ma always did say…houses built of coulds n’ shoulds are flimsy things, and that when choosin’ would, I ‘ad better take care t’pick the proper type.” – Hattun the Madcap
Quite the week, included travel to great food and homecomings. Thanks for sharing and it looks like Hat’s mum was a bright gal.