(Above: Dawn of 9/16/2022. I find it impressive that the outdoors can still appear pretty in spite of the fact that so much of the soil has been churned into a mire.)
9/11/2022: Today began in the low 70s and proceeded to warm into the mid 90s. Temperatures retreated into the 80s when rain arrived at 4 in the afternoon.
Dawn of 9/11/2022, or rather, “moonset”. 
The morning of 9/11/2022. The clouds were arrayed in an even pattern across the sky. 
I usually park my Segway at this fence when procuring a seltzer drink. Today, however, I found the parking spot already occupied. 
Feeding of the bovines in the front field. 
Midday in the south-easternmost pasture. 
For lunch of 9/11/2022, I made a pizza consisting of homemade dough (fermented a couple days), mozzarella cheese, purple onion, and thinly sliced Wagyu chuck roast. 
The full spread of lunch for 9/11/2022: F1 Wagyu Chuck-topped pizza accompanied by an Italian dressed salad. 
Following afternoon farm activities, I had a dinner of skillet-fried eggs and steamed broccoli. 
Apples and cinnamon for a delicious dessert. Greek Yogurt for an added savory touch.
9/12/2022: Today began in the low 70s and proceeded to warm into the low 90s. Rain arrived around 2 PM to cool temperatures back into the 80s.
Dawn of 9/12/2022: The fields are all muddy, perhaps because it has rained every day for the past 3-4 days? 
A slightly more picturesque version of dawn, taken shortly after the prior. 
Jacob walking back to the barn after failing to walk up bovine #422 to the barn. Rain was coming. 
Late lunch of 9/12/2022: Leftover pizza accompanied by an Italian Dressed salad. This was the day’s final picture because the afternoon was quite task-filled, and I neglected to take more pictures during Duo Dinner with Padre and Madre who are presently in Mexico.
9/13/2022: Today began in the low 70s and proceeded to warm into the mid 90s. Cloud cover in the later afternoon brought temperatures back to the mid-80s. Humidity and mud rampant.
Dawn of 9/13/2022: Time to feed Monkie. 
Mud and a heavily burdened low-aired tire. The latter was rectified following this feeding. The former (mud) was not. 
Noon in the central beef pasture, 9/13/2022. 
#422’s calf beginning to nurse; fortunately, it was a swift learner (or it had already been practicing in the field). 
Central beef pasture at early-afternoon. (9/13/2022) 
For lunch, I made myself a beef, onion, & broccoli frittata accompanied by a salad dressed in a simple Caesar dressing (sour cream, mustard, Worcestershire, white vinegar, olive oil, & black pepper). 
Afternoon at the hay barn shortly before feeding Monkie. 
Rainbow over the farm during late afternoon of 9/13/2022. 
The high humidity and little air movement fogged up my camera as I ventured out at 7:45 PM to check on a calving Brahman cow (#477). 
Dinner of 9/13/2022 began with the remaining slice of leftover F1 Wagyu chuck roast pizza. It was satiating after a lengthy day’s work. 
For dessert, I designed and enjoyed a delicious fruit plate consisting of apples, blueberries, and Greek yogurt.
9/14/2022: Today began in the low 70s and proceeded to warm into the low 90s.
Lunch of 9/14/2022 began with a delicious Romaine-based salad topped with pea pods, roasted peppers, and a little bit of purple onion. 
The main course: leftover beef / broccoli / onion frittata. It is one of those things that only get better during the second heating. Flavors have had a lengthier time to mingle. 
Dessert: A plate of cinnamon-sprinkled apple accompanied by yogurt. 
#775’s little bull amidst another bout of “torturing mum”. He enjoys laying out of reach in the weeds beyond the fence. 
Dinner of 9/14/2022: A Belgian Blue sirloin tip roast accompanied by a Padre-made & Jacob-dressed salad, a small piece of pastry pizza, and a glass of Storypoint Pinot Noir.
9/15/2022: Today began in the mid 70s and proceeded to warm into the low 90s. Breeze and cloud cover helped temperatures return to the 80s.
Dawn of 9/15/2022. 
A remarkable number of bovines were to be found in the south easternmost pasture. 
Some form of Clematis vine found on the large mulberry tree west of Jacobhouse. The names of this plant vary from “devil’s darning needles” to “wild hops”, to “traveler’s joy”. 
For the lunch of 9/16/2022, we procured victuals from Sushi Bistro. This is the miso soup garnished with purple cabbage, pea pods, and purslane (both the yellow and the pink variety). 
A satiating and thoroughly enjoyable tray of sushi. 
For class today, I ventured to Sacred Silence Sheep Farm. There, I listened to Dr. Hughes dissertate about sheep for about 1.25 hours. I also got to observe some Black Japanese Bantams exhibiting their creeper gene, Cp (the cause of their short legs). 
Dinner this evening consisted of fried eggs and a large romaine-based salad. Healthy and an excellent combination. 
Apples and cinn-oh-man. I accidentally poured the fragrant powder out of the wrong side of the bottle.
9/16/2022: Today began in the mid 70s and warmed into the high 80s. Cloudy at start and intermittent rain throughout the afternoon.
Dawn of 9/16/2022. 
South-easternmost pasture during a late morning beef pasture inspection. 
The calf-feeding lane at midday (9/16/2022). 
A healthy lunch of farm-fresh scrambled eggs accompanied by a verdurous salad. 
About seven hours later, I had a F1 Wagyu Shoulder Roast sliced and ready for eating. 
The full dinner spread of 9/16/2022: F1 Wagyu Shoulder roast accompanied by cucumber salad and a glass of Storypoint Pinot Noir. Mustard was an excellent complement for the rich beef. 
A light dessert consisting of a cinnamon dusted apple and plum.
9/17/2022: Today began in the low 70s and warmed into the low 90s. Frequent clouds, however, kept temperatures primarily in the mid-80s. Breezy. The weather is changing.
Dawn of 9/17/2022. 
A remarkable cloudscape at midday. 
Tippler’s bane mushrooms found again at the southern side of the central beef pasture. 
Lunch of 9/17/2022 was enjoyed at La Hacienda Colombiana #2. There, I asked for “la ensalada con pollo”. The chicken was flavorful, and the salad was topped with marinated & roasted tomato peppers. 
Yucca fries to accompany that chicken salad. They were fresh out of the fryer and completely crispy. 
On the eve of 9/17/2022, I ventured to swim at Salt Springs. There, I found that the water level was three steps over the landing area on the stairs. This means it was over a foot higher than I’m used to. I should also note that half the swimming area was topped with debris such as sticks and leaves – the likely result of water levels from the lake rising and pushing back toward the spring. 
A margarita pizza I made for the evening of 9/17/2022. The ingredients were: water, flour, Doug, olive oil, tomato, mozzarella, Parmesan, salt, and a little bit of oregano. 
Dessert of apples & grapes dusted with cinnamon. The green grapes were especially crisp and juicy.
Final Note: It was a long week, but I’m glad to say that the Brahmaman Saga ended within the realm of “brightest possibilities”.
No doubt this week felt like it was at least three days longer than usual, there definitely were some memorable moments, great pictures and comments. Thanks for sharing.