(Above: Morning activity of 11/26/2022. “Fun” for the newest lambs. It was time for tail-docking, and in the male’s case, castration. Poor little creatures… but they took it quite well.)
11/20/2022: Today began in the mid-40s and warmed into the high 50s. Cloudy and slightly drizzly throughout.
Morning of 11/20/2022: A cup of coffee, some writing, and some picture editing for Find Walden. 
The spicy beef-broth soup (garnished with fresh cabbage & spinach) enjoyed for lunch on 11/20/2022. Padre was the creator of this repast. 
A cinnamon-sprinkled apple arranged into a whorl. 
The dun, grey afternoon of 11/20/2022. Picture taken in the south-easternmost pasture. 
Dinner consisted of a medium-rare Belgian Blue chuck roast accompanied by a cucumber & cabbage salad and a glass of Yellowtail Merlot. 
A dessert platter of sliced Granny Smith apple coated in cinnamon accompanied by 4 pristine ultra-red cherries. Sour cream for dunking.
11/21/2022: Today began in the low 50s and warmed into the high 70s. Pretty sunny until late in the day.
Dawn of 11/21/2022. Padre and I enjoyed a beef pasture inspection before Wag and I ventured up to Nettle’s Beef Processing to procure a new inventory of Wagyner Blue for the freezers. 
A buttocks-shaped puffball mushroom located just outside of Jacobhouse. Its brown discoloration adds a somewhat obscene effect. 
#727 (left) and #7275 (right). Belgian Blue sisters out of the same mother, #905. 
A delicious artichoke-dip-stuffed brioche bunling consumed during Brioche Class at the Fat Tuscan (11/21/2022). The class covered a lot of ground, but it was well-managed. I learned that one of the reasons brioche bread has the texture like it does (soft), is because it contains eggs, milk, and butter as fluid agents instead of just plain water. This creates a very fine and very soft crumb. 
The result of my efforts during class: two ‘knotted’ brioche buns. They were pretty (for bread), and they ended up being quite tasty. 
To finish up the evening, I ventured to the Studio, enjoyed some Brioche with Padre and Madre, ate a couple slices of Padre-made pan pizza (had meat on the top and was quite tasty), and enjoyed a couple apples for dessert.
11/22/2022: Today began in the mid 60s and then warmed into the mid 70s. Cloudy throughout.
Morning of 11/22/2022: Two sirloin steaks procured from the two Wagyner Blues we most recently harvested. 
Brioche buns made from dough that I mixed together at Fat Tuscan last night. They took about 25 minutes to bake on 350 F, and before putting them in, I gave them an egg wash. That’s why they are so glossy. 
Yesterday was ‘Beef Acquisition Day’. Today was ‘straighten up the freezer room day’. Now, there is a box-wall. 
A fully loaded freezer at the north-central portion of the Master Blend freezer room. 
This is the delectable lunch we procured from Sushi Bistro of Ocala. The sushi was fresh, and the soup was excellent when garnished with red cabbage and spinach. 
The red-globe radishes are sprouting. Today, I thinned them to a spacing of 2″ apart. 
The grey afternoon of 11/22/2022. 
A splendid dinner of reverse-seared Wagyner Blue Sirloins. We tried one from each of the two animals that we sent. They were near identical in flavor and very nearly rivaled each other in tenderness. This was accompanied by a romaine & red cabbage salad. 
A dessert of sliced Granny Smith apple (sprinkled with cinnamon), blueberries, and a dollop of Greek Yogurt.
11/23/2022: Today began in low 60s and warmed into the mid 70s. Cloudy.
Pre-dawn of 11/23/2022: Bovines gather for the breakfast fodder which is inundated by colorful fruits and vegetables. 
One of this morning’s activities consisted of helping Padre feed a premature Wagyu ET calf via an esophageal feeder. 
Portrait of a Wagyu calf that has no idea what is happening. 
Lunch of 11/23/2022: Skillet-sautéed eggs accompanied by a green salad. 
A just-as-healthy dessert of cinnamon-coated Granny Smith apple slices accompanied by Greek Yogurt. 
The late-afternoon of 11/23/2022. The sun was shining as it set, making the grey sky in the east appear darker than is shown in this picture. 
Dinner of 11/23/2022: A skillet-seared Ahi Tuna filet acompanied by a cucumber & cabbage salad. It was a terrific combination of flavors and textures. 
A toothsome dessert of cinnamon-coated apple sprinkled with cinnamon. Accompanied by Greek yogurt.
11/24/2022: Today began in the high 60s and warmed into the high 70s. Foggy early and cloudy late.
The foggy dawn of 11/24/2022. Thanksgiving Day. 
Last night I made a hybrid sourdough & cottage bread mixture. On unveiling it this morning, this is what I found. 
A “comb” of bread dough pre-braiding. 
One of this morning’s tasks was to begin dry-brining a couple broken-package Belgian Blue ribeye steaks for dinner. 
Braided sourdough hybrid (hybread) post-cooking. 
Another view of the same loaf. 
Thanksgiving Lunch 2022: A few skillet-fried eggs accompanied by a hefty bit of green salad. 
A dessert of sliced Granny Smith apple sprinkled with cinnamon and accompanied by a spoonful of Greek Yogurt. 
Late-afternoon in the southeasternmost pasture. 
Thanksgiving Dinner of 2022: Reverse-seared Belgian Blue ribeye accompanied by a couple pan-seared mushrooms and a heap of cucumber & cabbage salad. A glass of 2018 J de Villebois Pinot Noir was enjoyed alongside. 
A close-up of the same remarkable repast. 
A pristine plate of sliced Granny Smith apple accompanied by a little mound of Greek Yogurt.
11/25/2022: Today began in the high 60s and warmed into the low 80s. Mostly cloudy.
Early morning of 11/25/2022: On walking by the loquat tree west of Jacobhouse, I found that it was putting on flowers for the first time. (Seeds found on 4/7/19 after eating loquats for first time. Planted into planter soon after. Transplanted into ground 11/8/2020.) 
Morning activity of 11/25/2022: Waiting for #303 to run in with the herd on their way in to breakfast. 
For lunch of 11/25/2022, I ventured over to Grandma’s house with Madre where I enjoyed a repast of Thanksgiving leftovers including: turkey, ham, and some excellent greenbean casserole. 
A photo of King Elray taken from a unique vantage. 
A delicious dinner of Wagyner Blue burger-steak accompanied by a couple seared mushrooms and some cucumber & cabbage salad. 
For dessert, I enjoyed a platter of sliced Granny Smith apple and a couple handfuls of flavorful & tart blueberries. 
The same platter after an application of cinnamon.
11/26/2022: Today began in the mid 60s and warmed into the high 70s. Cloudy throughout.
Morning activity of 11/26/2022: “Fun” for the newest lambs. It was time for tail-docking, and in the male’s case, castration. Poor little creatures… but they took it quite well. 
The primary beef herd running in for lunch at midday. 
(My) Lunch today consisted of a skillet-sautéed tomato & mozzarella frittata accompanied by a Padre-made & Madre-dressed salad. 
Late-afternoon in the central beef pasture (11/26/2022). 
The Jacobhouse’s southern railing has been improved with the addition of a bottom board. Now, wasps will be much less likely to make nests in the underside (and fly out & about while I’m hanging clothing to dry). 
Dinner of 11/26/2022: A Wagyner Blue Sirloin Tip roast and cucumber & cabbage salad. Sour cream made for an superb condiment and the Storypoint Pinot Noir was an excellent complement to the beef. 
A dessert of one satsuma and one cinnamon-coated banana accompanied by a little bit of sour cream for dipping.
Final Note:
There's nothing quite like biological growth to make a fellow consider time's passage. Five years ago, the seed from which the Loquat Tree (west of Jacobhouse) sprung was not even in existence. Now that tree is flowering and preparing to bear fruit.
Music, food, sheep, flowering trees, how much can one pack into a week… let’s continue to find out.