(Above: Pre-dawn of 10/22/2022, I found a dew-adorned dragonfly in the East Field clinging to a desiccated sida weed. It was likely awaiting the sun’s rise and the accompanying warmth.)
10/16/2022: Today began in the high 50s and warmed into the mid 80s. Sunny throughout.
Dawn of 10/16/2022: The actual artisan bench of an artist at embryo transfer and AI. 
The Jacobhouse garden. Sunrise made the rows’ variances of elevation very visible. 
“Front field” at mid-morning. 
A F1 Wagyu roundsteak omelet made with store bought eggs (Dana’s chickens have been experiencing slight production difficulties). Though it was a good omelet, the flavor and texture are both lacking due to the eggs’ factory-produced origins. 
A cinnamon-coated sliced apple for dessert. 
Later on, after a fairly peaceful afternoon of farming, weed-eating, and weed-clearing, Padre and I enjoyed a repast of reheated pan pizza and steamed broccoli doused in olive oil and De Nigris Balsamic. 
Dessert consisted of more cinnamon-coated apple slices, some blueberries, and a dollop of some Fage Greek Yogurt.
10/17/2022: Today began in the low 60s and warmed into the mid 80s. Sunny at the start, then a slight drizzling of rain followed by cloud cover during the afternoon.
Dawn of 10/17/2022. These vivid colors indicate an impending change in weather. Forecasts say it is going to grow quite a bit cooler in a few days. 
Photograph of 3 B.Blues in a row, taken by Padre on 10/15/2022. 
Before I went with Madre to procure lunch, I helped Padre and Wag cut out pregnant cows for vaccination and a couple for embryo transfer. As for lunch itself, I neglected to take a photo. It consisted of some warm Miso soup accompanied by 1.5 trays of delectable and fish-packed sushi. 
Afternoon activity of 10/17/2022: Padre, Wag, and I worked on replacing the old rusting-out water trough with a new one. Interestingly, it lasted exactly 2 years. This was learned when Padre looked in his journal for when we replaced the last one and it had occurred on 10/17/2020. 
The trough that we replaced is now being utilized as a planter. It took 16.5 5-gallon buckets of compost. 
By dusk, I had sewn thyme and lavender into the new planter. I also obtained a few rosemary cuttings to begin rooting in a couple glass jars. The intention is to have plenty of herbs both for myself and for future customers who buy beef. 
Dinner of 10/17/2022: Reverse-seared Belgian Blue short ribs accompanied by a Padre-made cucumber salad. A superlative combination. 
A plate of cinnamon-sprinkled apples and blueberries accompanied by a spoonful of Greek Yogurt.
10/18/2022: Today began in the low 60s and proceeded to warm into the low 80s. Temperatures began to reduce by afternoon; it is going to be a cold / cold night which will reach the 40s by morning.
The dawn of 10/18/2022. 
Lunch today consisted of 4 slices of bacon, 5 sautéed eggs, and plenty of green salad. 
For dessert, I enjoyed a plate of cinnamon-sprinkled Granny Smith apple. 
A delectable dinner of Belgian Blue burger-steak topped with sour cream and accompanied by a Padre-made Romaine, cabbage, & spinach salad. 
I wonder how many pictures on FindWalden are going to entail cinnamon-coated apples…
10/19/2022: Today began in the low 40s and proceeded to warm into the low 70s. Mostly sunny.
Late morning in the central beef pasture. (10/19/2022). 
I didn’t capture an image of the eggs & salad I ate for lunch, but I did procure a picture of the apple & blueberry plate that ensued. 
A casserole dish of Belgian Blue short ribs prepared for braising. The braising liquid consisted of Polish beer, a little bit of Worcestershire sauce, salt, pepper, and fresh rosemary. 
Purslane at midnoon (10/19/2022). 
Class at the CF Vintage farm campus on 10/19/2022. This evening’s project was to spread 5 different types of seed across prepared lots, treated plots (where weeds and grass had been treated with weed killer), and non-treated plots (where grass had just been trimmed very low). 
This is the first glance inside the Belgian Blue short-rib dish after 4 hours of cooking at 360 F. 
Dinner of 10/20/2022 consisted of those aforementioned short ribs (and mushrooms), a cucumber salad, some Padre-made mushroom & onion cheese bread (similar to pizza), and a glass of Jonata Red Wine. It was all delicious and quite warming when eaten during a cold evening. 
A ‘birds eye’ view of our dinner. 
A dessert of cinnamon-coated Granny Smith apple accompanied by a small heap of extra-dark blueberries.
10/20/2022: Today began in the high 30s with frost on the ground and proceeded to warm into the mid 70s. Sunny throughout.
Pre-dawn of 10/20/2022. Two segways awaited Padre and I after our bringing up the few stragglers from the Lagoon Herd. 
Flowering ragweed found in the dead-lot southwest of Jacobhouse. 
Dawn in the central beef pasture. 
Beef herd waiting to go into the barn at midday (10/20/2022). 
The last task for the morning was to check a calf in the front field. Whilst performing the inspection, we noticed that WE were being inspected by the Gaur-group. 
Lunch of 10/20/2022 was enjoyed at Lorito’s Italian Kitchen. I did not procure an image of the delicious pepperoni & cheese pizza, but I was able to include this picture of the starter salad and bubbly Diet Coke. Every fresh component of the salad was cool and crisp. 
The dinner of 10/20/2022 consisted of reverse-seared Belgian Blue chuck roast accompanied by a Padre-wrought cucumber salad. Quite delectable. The beef was incredibly tender despite being from the toughest part of the animal. 
A dessert of cinnamon-dusted Granny Smith apple along with 9 blueberries.
10/21/2022: Today began in the mid 40s and warmed into the mid 70s. Sunny and about perfect.
Dawn of 10/21/2022. 
Lunch of 10/21/2022: Skillet sautéed eggs. I utilized short-rib beef fat and butter as a frying medium. As a result, the eggs were especially savory and beefy in flavor. This was all accompanied by a Padre-made & Madre-dressed salad. 
The cinnamon-sprinkled apple slices that I enjoyed for dessert. 
On returning to Jacobhouse from lunch, I admired how clean the cast iron skillet looked. This usually happens after I cook eggs or make pizza (both of which utilize plenty of oils / fats). 
The late-afternoon beef pasture inspection of 10/21/2022. 
The new grow-tank located by the freezer room entrance now has 3 chiltepin tenants. 
The pizza made for dinner of 10/21/2022: It was topped with mushroom, Swiss cheese, and Parmesan cheese. The sauce consisted of a drizzling of olive oil & Worcestershire sauce, a sprinkling of dried thyme, and plenty of fresh-ground black pepper. Dough was made earlier on in the day from flour, water, and a bit of homemade sourdough “biga”. 
Full dinner spread of 10/21/2022: The aforementioned pizza accompanied by a Padre-made & Jacob-dressed cucumber salad. 
A dessert of cinnamon-dusted apple accompanied by a heaping spoonful of Fage Greek yogurt.
10/22/2022: Today began in the mid 40s and warmed into the high 70s. Sunny throughout.
Pre-dawn of 10/22/2022: I found a dew-adorned dragonfly in the East Field clinging to a desiccated sida weed. It was likely awaiting the sun’s rise and the accompanying warmth. 
Dawn of 10/22/2022. 
Lunch today consisted of 7 sautéed eggs and a large Padre-made & Madre-dressed salad. Satiating and saludable. 
Cinnamon-sprinkled apples enjoyed as the lunch dessert. 
Birthday-Padre playing with Mother #273 and her daughter. 
This is the 4′ gate we salvaged from a 12-footer behind the central feed barn. 
Dinner of 10/22/2022: A Belgian Blue burger-steak accompanied by cucumber salad and a glass of Jonata Red. It was an excellent meal to celebrate 58 years by. 
Dessert consisted of cinnamon-sprinkled apples dunked in sour cream left over from the entrée.
Final Note: Sometimes, understandings occur whose greatness would be diminished by attempting to put them into words. I think this was referenced at some point near the end of “Anna Karenina” by Leo Tolstoy.
Great pictures yet again this week, and yes some things are simply beyond words, if Tolstoy admitted this, where’s that leave me … much appreciate your blog