(Above: The self-satisfied smirk of a little life-loving lamb.)
10/23/2022: Today began in the mid 50s and warmed into the low 80s. Sunny throughout.
Dawn of 10/23/2022: It was a full-feed-morning . All herds on the farm were fed within 1 hour and 15 minutes. 
Feeding the wean lots on the a fall morning in October 2022. 
Lunch of 10/23/2022: Half a Belgian Blue sirloin seared in a cast iron skillet and topped with an over-easy egg. Accompanied by a Padre-made & Madre-dressed salad. 
The meal was finished with a sliced banana along with some fresh blueberries. The blueberries were at their prime (and the banana was, too, but it was slightly lacking in flavor). 
Autumnal east pasture at midday. 
The main course for dinner of 10/23/2022 consisted of 1.5 Sockeye Salmon filets accompanied by a large broccoli floret. The latter was dunked in the pan drippings created by the former, and that was probably the tastiest part of the entire meal. 
A dessert of cinnamon-coated Granny Smith apple along with about 3 tablespoons of Greek Yogurt.
10/24/2022: Today began in the high 50s and warmed into the mid 80s. Sunny throughout, and the aridity is making the farm very dusty.
Morning of 10/24/2022: I finished this bag of coffee beans from Guatemala. I would rank it as #2 behind the Peru coffee beans which were my favorite thus far. 
One of this morning’s projects consisted of adding a guard to the back of the sheeps’ new feed trough. Now, feed will not be able to be pushed or poured into the gap between trough and fence. 
Lunch of 10/24/2022: A delightful repast of sushi and miso soup — the latter of which was garnished with red cabbage and fresh spinach. 
#41. Below this slideshow and today’s sheep video, one can find what this creature looked like when she arrived at our farm. 
Dinner of 10/24/2022 consisted of reverse-seared Belgian Blue short ribs accompanied by a Padre-made salad. I also made a batch of no-sugar-added BBQ sauce. 
A diagonal-capture of the whole meal (along with the glass of Yellowtail Merlot). All of it was excellent. 
A dessert of cinnamon-sprinkled apple slices.
10/25/2022: Today began in the mid 50s and proceeded to warm into the mid 80s. Sunny and no cloudcover.
Pre-dawn of 10/25/2022: The cloud-eaters. 
Jacobhouse later on in the morning after the sun had risen. 
A lunch comprised of Padre-made & Madre-dressed salad along with eggs that were – unbeknownst to me – poisoned with perfume. One of the little girls over at my cousin’s dwelling (very likely the youngest) had accidentally spilled some alcohol-based scent on one of the boxes. This scent passed directly into the yolk, and from there, made it to my mouth. BLEAGH. 
After the perfumed-egg travesty, I forsook the main course for salad, fruit, and yogurt. Though I still had that smell in my mouth for a good hour afterward, I was able to mostly enjoy the remainder of the meal. This was the final plate: blueberries & apple along with a quarter-cup of Greek yogurt. 
12 Moo-Magic bags ready for departure on the afternoon of 10/25/2022. 
This was the morning project that I helped with. Padre, Wag, Madre, and I erected a simple structure over the shade garden next to the office / workshop container. 
Dinner of 10/25/2022: A Belgian Blue burger-steak accompanied by cabbage & cucumber salad. The steak was garnished with three pan-seared button mushrooms. 
Another view of the burger patty and its fungal adornment. 
A delectable dessert of cinnamon-covered Granny Smith apple slices along with a dollop of Greek yogurt.
10/26/2022:
Dawn of 10/26/2022. 
This small white lamb (though larger than we all expected) was born early on the morning of 10/26/2022. Its appetite has yet to be satiated. 
Lunch was enjoyed by Padre, Madre, and I at Hacienda Colombiana #2. I had the pechuqueso (background – pan seared chick breast topped with mozzarella cheese) fried yucca sticks, and a small side salad. Delicious. 
A beef & potato filled carimañola. It was reminiscent of a perogi that was made of corn flour and then fried. Quite savory. 
After venturing through much traffic both to and from class at the CF Vintage Farm, Padre and I enjoyed a meal of skillet-seared Ahi tuna alongside a vinaigrette-dressed salad. The fish was cooked to a true medium-rare which made it tender, flavorful, and juicy. 
A dessert consisting of sliced Granny Smith apple, Greek yogurt, and a sprinkling of cinnamon.
10/27/2022: Today began in the low 60s and proceeded to warm into the high 80s. Partly cloudy.
Dawn of 10/27/2022: The self-satisfied smirk of a little life-loving lamb. 
Lunch of 10/27/2022: Pan-seared Belgian Blue sirloin accompanied by a Romaine & Red Cabbage salad. 
For a post-meal snack, I enjoyed a classic fruit-plate consisting of Granny Smith apple and blueberries. 
This is the pizza I made for dinner of 10/27/2022. Dough was homemade and contained some Sour Doug starter. Sauce was made from canned tomatoes, fresh garlic, and dried chiltepin & oregano, and cheeses consisted of mozzarella, Swiss, & Parmesan. 
The aforementioned pizza was accompanied by a plentiful amount of steamed broccoli. Both were dressed / dunked in a mixture of olive oil and balsamic vinegar. 
A soup that Padre made from: Bone-broth from Fat Tuscan, mushrooms, potatoes, and leftover short rib. Steamed broccoli was added on top for garnish, and it was delicious. 
A dessert comprised of sliced Granny Smith apple, blueberries, and Greek yogurt. The yogurt was 2% milkfat instead of 5%; this granted it a slightly more sour flavor which I actually liked quite a lot.
10/28/2022: Today began in the low 60s and warmed into the high 70s. Cloudy throughout. (It rained a very small amount last night.)
Dawn of 10/28/2022: An ailment has begun passing through the herd again. This time, it’s some sort of cough & snot that afflict older calves rather than younger ones. 
An exceptionally large roast pulled out for dinner. This Belgian Blue eye-of-round looked akin to a massive tenderloin. 
Lunch of 10/28/2022 consisted of fried eggs and a Padre-made & Madre-dressed salad. These eggs were enjoyable – a far cry better than the prior batch. 
A dessert of cinnamon-coated apple slices, blueberries, and 2% Greek yogurt. 
Afternoon in the central beef pasture. (10/28/2022). 
The dinner of 10/28/2022: Reverse-seared Belgian Blue eye-of-round roast accompanied by a cucumber & cabbage salad. The beef was extremely lean – almost reminiscent in tenderness and appearance to pork loin. However, this had that ‘beefy’ Belgian Blue taste and was plenty juicy. 
A dessert of 1 sliced Granny Smith apple, a fistful of blueberries, and a little bit of sour cream left over from the main course.
10/29/2022: Today began in the high 60s and proceeded to warm into the high 70s. Partly cloudy.
Morning of 10/29/2022: The field was full of coughing and snot-nosed calves. This illness is somewhat reminiscent of the one that passed through Taxco right around Easter time. A benefit of such an aggressive spread is that it often dies out as quickly as it comes. 
Mother Cow #503 sleeping with her ET calf #3809. 
Today, Padre, Wag, and Primo were helping Charlie-the-welder put new metal in the feed wagon. Thus, after tending to freezer room & farm tasks, I set about making a couple pizzas for their lunch and mine. The first was a 2-cheese pizza with homemade tomato sauce atop a Doug-imbued crust. 
Another view of Pizza #1 on its way to feed the hungry folk in the Master Blend freezer room. 
Pizza #2 was topped with thinly cut Belgian Blue eye-of-round, and the ‘sauce’ was more of a dressing which consisted of olive oil, thyme, black pepper, and Worcestershire. There remained but one slice total after we were all finished. 
10 Moo-Magic bags readied for the compost stand on the evening of 10/29/2022. 
Due to my enjoying a rather carbohydrate-heavy lunch, I decided on cold roast beef and salad for dinner. It was cool, refreshing, and it satiated the appetite. 
Dessert consisted of a banana accompanied by some 2% Milkfat Greek Yogurt. Of course, cinnamon was also utilized.
Final Note:
Final Note: Even though this was a lengthy and novel week, it may have been moreso for the sheep.
Word of the week… Frolic, certainly describes the new additions…. It was quite the week.