(Above: The final product. Make sure to let this cool before eating. Doing so will ensure oral comfort.)
5/29/2022: Today began in the low 70s and warmed into the high 90s. Sunny throughout, and a dusk-time thunder shower nearby.
Early morning of 5/29/2022. Padre and I moved 14 Moo-Magic bags down to the compost stand. 
Mid-morning in the south-easternmost beef pasture on 5/29/2022. 
A morning task on 5/29/2022: IV’ing an ailing Wagyu calf. 
Lunch consisted of oven-roasted mahi filets, a couple hard-boiled eggs, and a delicious green salad. 
Between multiple pasture inspections and Iv’ing & Esophageal feeding an ailing Wagyu calf (2 times IV and 2 times Esophageal feeding), there were many Segway tracks made at this gateway today. 
A couple small pieces of privacy fence cut to partition the freezers from the storage boxes in the Master Blend freezer room. 
Dinner of 5/29/2022: A Belgian Blue burger-steak accompanied by a Padre-wrought & Jacob-dressed cucumber salad. 
A close-up of that same plate. 
Dessert: A plate of prime strawberries accompanied by a few blueberries.
5/30/2022: Today began in the low 70s and proceeded to warm into the low 90s. Mostly sunny morning, partly cloudy afternoon.
Morning activity of 5/30/2022: IV’ing the same unfortunate calf that we IV’ed twice yesterday. Today it received the same treatment regimen of two IV’s and two esophageal feedings. 
Opening the gates for the hungry beef herd (5/30/2022 at 12:17 PM). 
Today’s lunch proved to be quite the Ritsabittle. We originally intended to go to Latino’s y Más, but they were closed for Memorial Day. The same went for Lorito’s Italian Kitchen, and quite a number of other restaurants throughout Ocala. After a somewhat lackluster survey of O’Malley’s, we decided to go to Sushi Bistro. The soup and ensuing entrées were delicious. 
3-roll sushi lunch (from front to back): Eel Avocado Roll, Spicy Salmon Roll, and Alaska Roll. They were served at a temperature warmer than I’m accustomed to, which changed both the flavor and the ‘fill’ of the meal. The former was still delicious (just different), and for some reason, warmer sushi was far more satiating for the belly. 
Padre and I split the ‘Mermaid’ roll which consisted of tuna, salmon, yellowtail, and avocado topped in roe and wrapped with what appeared to be red seaweed or very thinly cut salmon. This was our favorite special roll so far. 
Sunflowers during the mid-afternoon beef pasture inspection (5/30/2022). 
Dinner of 5/30/2022 occurred at 10:20 PM. I cooked a Chicago-style deep dish pizza so that it would be ready for Madre’s arrival from the airport. (Pizza-constructing process can be seen below). It looked ridiculous and tasted excellent. Next time, I think I’ll go for a tad more cheese and a little less sauce. 
A side-profile of the same pizza ‘pie’. This piece was accompanied by a Padre-wrought and Jacob-dressed salad. 
Dessert: A Granny Smith apple sprinkled with cinnamon.
1. Oil the pan liberally (with avocado & olive oil), then spread the dough. 
2. Mozzarella cheese. 
3. Chicken (leftover farm-raised chicken from my cousin, Dana). 
4. Prosciutto to create a semi-impermeable layer through which the sauce will not pass. 
5. Homemade tomato sauce (roasted garlic, mashed tomatoes, stone-ground oregano, & salt). 
6. Parmesan Reggiano, and place into a 500 F oven for 10 minutes…. Follow that with another 45 minutes on 425 F (cover with foil if the crust is becoming too dark … probably around the 25-30 minute mark [referring to total time]). 
7. The final product. Make sure to let this cool before eating. Doing so will ensure oral comfort.
5/31/2022: Today began in the low 70s and warmed into the high 80s. Mostly sunny in the morning, cloudy at noon, and rain intermittently throughout the late afternoon.
Morning of 5/31/2022: #486 (Brangus) had a new Belgian Blue calf. By the time Padre and I arrived, she had already cleaned it to near-pristine condition. 
Late-morning inspection in the south-easternmost portion of the beef pasture. (5/31/2022). 
Lunch of 5/31/2022: I made a delectable fare of roasted chicken (spiced with salt, pepper, and lemon), and after it was done cooking, placed some mostly-cooked rice noodles in the bottom of the pan to soak up the drippings. Both were delectable, but for some reason there was a subtle ‘metallic’ taste to the noodles. I’m thinking that it was the result of some of the drippings burning near the beginning of the chicken’s roasting when the oven was at 500 F. 
The full spread of lunch (5/31/2022): Roasted chicken, gravy-drenched rice noodles, and a hillock of Padre-made & Madre-dressed salad. 
The late afternoon beef pasture inspections (5/31/2022). There was much precipitation at the beginning, but by the end it had departed. This meant that we needed to walk, but at least it was in a relatively comfortable climate. 
Dinner: Fried eggs (with chiltepin, garlic, & parmesan) accompanied by a mound of Padre-wrought salad and Jacob-dressing. 
Dessert. Akin to yesterday evening’s, it was a light fare of apples coated in cinnamon powder.
6/1/2022: Today began in the low 70s and warmed into the low 90s. Scattered rain showers began just before noon.
Dawn of 6/2/2022, looking east across the south-easternmost pasture. 
#3390, a Wagyu-Angus cross. 
#3438, a Belgian-Blue Angus cross. 
A visit to Salt Springs (6/1/2022). The day was hot – ideal for swimming – and storm clouds could be seen on the horizon. 
After my swim, I noted that the storm clouds from earlier had become much nearer. The not-so-distant rain caused a warm, dry wind to blow across the lake and warm my spring-chilled body. 
Today (6/1/2022) Padre, Madre, and I ate lunch at Lorito’s Italian Kitchen. There, the back section of the restaurant was closed due to renovations and there was only a crew of three people working (pizza maker, waitress / counter manager, and cook in the back). In spite of this and the lunch-crowd, we were served promptly and the food was fresh. 
A slice of delicious & cheesy pizza. 
#41, week 3. 
One of my later-afternoon tasks consisted of filling 18 bags of Moo-Magic. 
Picture of those same bags after they had been moo’ved down to the compost stand. 
As one of the day’s final tasks, I brushed and rinsed off the two pieces of privacy fence destined for the freezer room. I may utilize some of my spare time on Saturday to begin painting them. 
Dinner of 6/1/2022: A Belgian Blue burger-steak seared on a cast iron skillet. Crusty on the outside and juicy / medium rare on the inside (almost like a tuna filet).
6/2/2022: Today began in the low 70s and proceeded to warm into the low 90s. Mostly sunny throughout.
Dawn of 6/2/2022: #338 and her gaur daughter are almost of a height. The latter is not even a year old. 
Picture of the central feed barn at late morning (6/2/2022), just before I AI’d heifer #820. 
Noontime beef pasture inspection in the south-easternmost pasture (6/2/2022). 
Lunch of 6/2/2022: A delectable fare of leftover deep-dish served alongside a Padre-made & Madre-dressed salad. 
Dinner of 6/2/2022: A Belgian Blue burger-steak accompanied by a Padre-wrought and Jacob-dressed cucumber salad. Two pan-seared peppers (from Jacobhouse garden) garnished the top of the burger-steak.
6/3/2022: Today began in the low 70s and proceeded to warm into the mid 90s. Mostly sunny and quite dry.
Dawn of 6/3/2022. Padre and I perform the morningly beef-pasture inspection. 
Mulberry trees and an old cattle-chute on a late spring morning. 6/3/2022. 
The bovines played with their food this morning (or their lack thereof). These troughs needed re-arranging before the morning feeding took place. 
A late lunch at Latinos y Más with Padre and Madre. This freshly-grilled mero filet had a great crust and was topped with a lemon for garnish. 
The grilled mero was accompanied by an avocado & palm heart salad topped with garlic vinaigrette & feta cheese. At least… I think it was feta. Either way, it’s tangy flavor and crumbly texture emulsified quite well with the avocado. 
The lagoon pasture (seen looking west) during Padre’s and mine late-afternoon beef pasture inspection on 6/3/2022. 
A new banner for the Master Blend Cattle Company’s new selling format. 
For the other side, I posted ‘USDA-Inspected Beef Sold Here’ along with the flippable open / closed sign. 
A cleaned and neatened freezer room ready for the June 4th store-opening. I’m not even sure if anyone is going to arrive, but the room shall be ready either way. 
Four prepared beef-filled-boxes. (2 Ventures and 2 Ritsabittles) 
Dinner: Fried eggmalgamation accompanied by a Padre-made and Jacob-dressed salad.
6/4/2022: Today began in the low 70s and warmed into the low 90s. Very brief shower in the early afternoon.
Morning of 6/4/2022: The freezer room was prepared for any customers, but none ended up showing. Fortunately, I was able to occupy some of my time with painting the privacy fence barrier that will be put up between the freezers and the storage area. 
After a somewhat tranquil morning, lunch occurred at 1:00 PM and consisted of migas accompanied by salad. 
The afternoon beef-pasture inspection of 6/4/2022. 
Dinner of 6/4/2022: A Belgian Blue sirloin tip roast, roasted in the oven for 2 hours at 250F then seared on a cast iron skillet for 1.5 minutes a side. 
The full spread: Belgian Blue sirloin tip roast, a delectable cucumber salad, and a glass of Yellowtail Merlot. 
Dessert: A bowl of watermelon and cherries. Their flavor along with the merlot made for a great combination.
Final Note: Just as the best days have their worst point, the worst days have their highest point. I reckon that to be a good thing.
Great closing thought as it holds much truth, looking forward to what this week brings, away we go.