(Above: Ahi tuna and sockeye salmon coated with a thin layer of avocado oil and kosher salt. They will brine in the fridge like this for a few hours until it’s time for dinner.)
11/27/2022: Today began in the mid 60s and warmed into the low 80s. Partly cloudy and a little bit of rain just after noon.
Dawn of 11/27/2022: A stout pair of Belgian Blue calves enjoyed the comfortable morning temperatures. 
On venturing to the beef pasture this morning, we found a bit of a mess in the calf creep-feeding lane. #533, a cow we had in the lane for her calf’s sake, enjoys pushing troughs over. She was successful with the first but apparently was not strong enough to push over the almost-full bunk. 
The mostly-full-feed-morning of 11/27/2022. The only place we did not have to feed was the aforementioned calf-lane. 
Lunch of 11/27/2022: Taco salad topped with Wagyner Blue ground beef, fresh tomato, fresh onion, sour cream, and salsa verde. 
During the duskly beef pasture inspection, Padre and I found that cow #952 was showing signs of milk fever. I proceeded to make up a mix of rich feed from the calf-lane, one bottle of CMPK solution, and ~1/3 cup of minerals. We cordoned her feeding space from the rest of the herd via utilization of Segways and flagging tape. 
For tonight’s dinner, Padre and I both made pizza. His was topped with Wagyner Blue sirloin tip roast & mushrooms. Mine was 2-cheese (mozzarella, parmesan, & oregano). 
The full dinner spread of 11/27/2022: Homemade pan pizza, molcajete-mashed tomato sauce, and a Padre-made cucumber & cabbage salad (quite colorful). 
A dessert of cinnamon-sprinkled Granny Smith apple slices.
11/28/2022: Today began in the low 50s and proceeded to warm into the high 70s. Mostly sunny.
Dawn of 11/28/2022. 
One of this day’s early tasks consisted of IV’ing this cow because she had a case of milk-fever. A couple hours later, she was back on her feet eating feed I brought out for her, and her calf was nursing. 
Letting the bovines in for brunch on the morning of 11/28/2022. 
Lunch today was procured from Sushi Bistro of Ocala. This is the miso soup garnished with red cabbage, sliced mushrooms, a little bit of spinach, and a few sprigs of flowering purslane. 
The soup was, of course, accompanied by the sushi itself. 
Late-afternoon in the central beef pasture (11/28/2022). 
Dinner consisted of a slow-roasted Belgian Blue chuck which was cooked along with some button mushrooms and the classic combination of seasonings (Worcestershire sauce, chiltepin peppers, black pepper, a couple cloves garlic, and a sprig of fresh rosemary). 
One of the best store-bought apples I’ve ever eaten. As can be seen, the apple’s flesh was a pristine white. To accompany this fresh hue was some spectacular crispiness (a “third dimension of crunch”).
11/29/2022: Today began in the mid 50s and warmed into the low 80s. Partly cloudy.
Dawn of 11/29/2022. 
Hibiscus at high morning. 
One of this morning’s activities consisted of IV’ing a little Wagyu calf with the case of ‘the wobbles’. 
An excellent ensalada aguacate acquired from Latinos y Más on 11/29/2022. 
Late-afternoon beef pasture inspection of 11/29/2022. 
Two blueberry pies still warm from the oven. They had a slightly glossier & golden sheen due to my using an eggwash on the crust. 
Dinner of 11/29/2022: Skillet-seared Belgian Blue #3372 Chuck steak accompanied by a heap of Padre-made cucumber salad. Both Padre and I agree that the double-muscled Belgian Blue is still our favorite beef. 
For dessert, I enjoyed a small slice of blueberry pie topped with lemon-whipped cream. Both were delicious, and the pie had a tremendous texture. The whipped cream could have been whipped a little longer, but it was still quite delectable.
11/30/2022: A partly cloudy day beginning in the high 50s and warming into the low 80s.
Dawn of 11/30/2022. 
#3905 pre-intravenous administration of calcium and glucose (or dextrose). We suspected her to have another case of milk fever. 
#3905 post-IV. 
Later on in the morning, #3905 had regained her feet, and her calf was nursing. We still very much doubt her long-term survival, but things are better than they were. 
Lunch of taco-beef-eggs accompanied by a Padre-made & Madre-dressed salad. 
A big bag of beef fat. I didn’t mean to include this picture in today’s post, but it was uploaded to the FindWalden media library… So here it is. There’s currently 50 lbs or so of this in the freezer. 
A few puffball mushrooms growing in the south-easternmost pasture. 
A view of the CF Vintage Campus during an autumnal dusk. 
Dinner of 11/30/2022 had a main course of leftover pizza and Padre-made & dressed salad. It was all delectable and quite satiating. The lunch repast of eggs and greens was long gone. 
A dessert of delicious Granny Smith apple accompanied by a dollop of Greek Yogurt.
12/1/2022: Today began in the low 50s and warmed to the low 70s. Mostly sunny.
Early morning activity of 12/1/2022: Preparing an order of Wagyner Blue filet that is to be shipped out to Colorado on Monday. 
Lunch of 12/1/2022: A small piece of Belgian Blue chuck steak with some Padre-made & Madre-dressed salad. Satiating, but light. 
For dessert, I enjoyed a plate of Granny Smith apple accompanied by a dollop of Greek Yogurt on the side. 
Late afternoon in the central beef pasture (12/1/2022) 
A Wagyner Blue London Broil reverse-seared for the dinner of 12/1/2022. 
A delectable dinner of the aforementioned London broil alongside a Padre-made & Jacob-dressed cucumber salad. 
A dessert platter of sliced & cinnamon -sprinkled Granny Smith apple garnished with some Madre-prepared pomegranate.
12/2/2022: Today began in the mid 50s and warmed into the low 80s. Mostly sunny.
Dawn of 12/2/2022. 
A picture of Mr. Monkie walking on his toes just as bovines are meant to. 
Lunch of December 2, 2022: A skillet-seared Wagyner Blue chuck steak accompanied by a Padre-made & Madre-dressed salad. That was one ultra-tender & ultra-savory steak. 
A healthful dessert of cinnamon-sprinkled apple slices. 
Ahi tuna and sockeye salmon coated with a thin layer of avocado oil and kosher salt. They will brine in the fridge like this for a few hours until it’s time for dinner. 
A piece of barrel plastic was applied to the base of this gate as a means of preventing calves from escaping. 
Late-afternoon, looking across the south-easternmost pasture on 12/2/2022. 
Dinner: Skillet-seared Ahi tuna and wild-caught sockeye salmon accompanied by a Padre-made & Jacob-dressed cucumber & cabbage salad. Healthy and exceptionally flavorful. 
A dessert of sliced Granny Smith apple along with a large spoonful of 2% Greek Yogurt.
12/3/2022: Today began in the high 50s and warmed into the low 80s. Mostly sunny.
Dawn of 12/3/2022. 
Jacobhouse just before an early-morning vacuuming. 
A picture of the ol’ Poat (Padre-on-a-tractor). 
A lunch enjoyed at La Hacienda Colombiana #2. Today’s salad was comprised of Romaine, fresh corn, & Parmesan cheese, and it was accompanied by 4 sticks of fried yucca. The soup in the background was the main entrée and consisted of chicken, boiled yucca, corn, boiled plantain, and a garnish of cilantro. Todo fue excelente. 
The fixed-up ‘creep gate’ for the calf-feeding lane. Before I added the 3 horizontal 2×4 support boards (on the right), the vertical boards were dangling by one screw. 
Dinner of 12/3/2022: A Belgian Blue burger-steak topped with two button ‘shrooms and a sprig of rosemary for garnish. Accompanied by a Padre-made & Jacob-dressed salad. A splendid repast. 
A dessert comprised of sliced Granny Smith apple accompanied by the sour cream remaining from the entree.
Final Note: Another snippet of history concerning Raswald Streeph and Court Alchemist Auriel;
“Look at that pine. That dead one atop the hill. It’s been there since I was a boy… its bleached branches always a brilliant white against the stormy summer sky and the moss swaying from its boughs like laurels won in its prior life. My Ma told me it was slain by lightning. Slain for growing too tall and for rising above its brethren. But where are those brethren now, eh? They’re gone – cut down to build our homes and privies – while that mighty tree’s legacy remains.”
“No, Raz. It may still stand, but it’s decaying all the same. Those branches; they look so tired, so heavy with moss. If the coming storm doesn’t break them, the next will or the one after that ‘til nothing remains but the weevil-ridden trunk. And when that falls? Only a stump will remain. A rotten stump just like any other dead tree’s. That is legacy.”
“Goodness me, Lady Auriel. And they say I’m the cynic.”
– Raswald Streeph to Court Alchemist Auriel during a visit to a town named Heltresig
‘Poat’ hmm, seems to be a second office of sorts… as for your closing, how long before I get more than a teaser from that book you’ve been writing.