(Above: A fine finale to my mornings in Taxco (4/27/2022).)
4/27/2022: Today began in the mid 50s and warmed to the mid 80s. It was sunny throughout.
A fine finale to my mornings in Taxco (4/27/2022). 
Dawn of 4/27/2022 at Casa Spratling. 
Lunch was enjoyed at Scaffecito. It was chilaquiles again, but this time I chose both ‘egg’ and ‘chorizo’ to go on top (instead of just chorizo). The way that the still-runny yolk combined with the salsa verde was delicious. 
Just before going to bed last night, my retainer broke. I decided right then that the next day (today), I would go visit Julio (the dentist that Padre and I visited on our last trip) to see if he could make me a new one within a day. 
It turned out that he could. This is my first person view as I sat in the dentist chair. 
While waiting for Julio and his assistant to make the ‘goop’ for the impression, I inspected the results of the COVID test that I had to take earlier in the morning. 
Negative. This meant I could return to the United States. I was happy about the outcome, but I still think it is ridiculous that such a test is required to return home. It cost 1000 pesos ($50). 
Later on, after a rest, I decided to go on a walk to Cristo while waiting for the impression of my teeth to set. Julio told me to be back by 6 PM, so I had plenty of time (it was shortly after 3:30 PM when I set out). 
My favorite part of the walk to Cristo. 
View of valley south of Taxco. 
The back of Cristo. I believe he is positioned so as to ‘look’ at the Santa Prisca Cathedral. 
On my way back down to Casa Spratling, I noted how one resident had chosen to ‘build up’ their front step into an even surface which allowed for the keeping of potted & bucketed plants. 
Just before reaching the Church of Guadalupe, I found this hidden stair descending into a bougainvillea-enshrouded courtyard. 
For a meager price of 1,500 pesos ($75.00) , Julio and his assistant took the impression of my teeth, made the retainer, and ground / filed it down to the right size in about 4 hours. They also provided me with 2 retainers, not just one. By going to Julio for this quick fix, I saved myself a couple hours worth of driving, two appointments at the orthodontist in Ocala, and at least $150.00. 
Before I departed, Julio showed me this book. He is a coin collector and would like the latest edition (2022). Being that he cannot acquire it in Mexico, he said he’d very much appreciate if I brought the book with me when I returned to México. 
By the penultimate day of my trip, most of the arugula plants had grown their fourth leaves. 
Being that Antologia was closed, my final dinner for this trip occurred at El Atrio. For beverage, I enjoyed a seltzer water and a glass of cabernet. 
I ate a little earlier than last time, and the sky was not so cloudy. Thus, I was better able to see what was occurring on the square. For a time, a band was quietly tuning and preparing at the corner closest to me. 
The Greek Salad – deliciously fresh lettuce topped with green bell pepper, tomato, olives, and goat cheese. I dressed it in a plain albeit tasty combination of olive oil and white vinegar. 
The pizza was especially delectable, consisting of a thin and crunchy crust topped with mozzarella, chuleta (pork chop), sliced jalepeño, and onion.
4/28/2022: Today began in the high 50s and warmed to the mid 80s. Sunny throughout. Similar temperatures at home.
Pre-dawn of 4/28/2022: I departed my quarter’s at Casa Spratling. 
The sky was still dark, and an orangey sliver-moon was just beginning to rise. This picture was taken from the ‘Tres Ventanas’ kitchen of Casa Spratling. 
Another picture taken from the lowest terrace. The city was as quiet as I ever heard it. 
An empty Zócalo at 6:15 AM. 
Sanctuary of the Lord of the Holy True Cross at dawn with a sliver moon and ‘morning star’. 
A stray dog joined me for my trek from the Zócalo down to the Costaline Bus Station. On realizing I was not going to feed him (it was indeed a very prominent ‘him’), he laid down to rest. 
Though not the exact bus I took to Mexico City, it was the same model and a ‘beast’ of a machine which seemed to have no trouble ascending or descending the hills. 
My best shot taken from the bus window. 
Outer suburbs of Cuernavaca. 
On the outer fringe of Cuernavaca. 
A view of Cuernavaca from a distant hill on the way toward Mexico City. 
After the bus ride and utilizing the restrooms at the terminal (there was some ridiculousness with getting my bags and myself through the turnstiles into the bathroom), I took one of the many pink-colored CDMX taxis to the Airport. It cost 300 pesos, and I gave the driver a 10 peso tip for helping me with my bags. 
The last food I enjoyed in Mexico – a couple tamales I bought at the bus station. It primarily consisted of moist masa dough wrapped around a little bit of chicken and salsa verde. They were not especially flavorful but had that ‘home-cooked’ quality and satiated me for a number of hours. They did their job, and they did it well. 
I stood here for a time, waiting for the ‘Departures’ board to show the appropriate gate. It never did; I ended up needing to go ask an attendant what security checkpoint I had to pass through. After some shenanigans with my walking stick and my loss of it (perhaps it will one day fulfill its purpose as a tool-handle) at security, I eventually made it to the correct gate. #81 of Hall F. 
Departure was delayed by almost an hour on account of a bent or misshapen wing tip. I was fortunate to have a ‘front row seat’ to the entire repair process. There were rotary tools, drills, and paint involved. 
Take off from Mexico City. 
This is the about the last I saw of Mexico; the rest of the way was pretty cloudy until we reached the Gulf of Mexico. 
‘Landfall’ at Florida. 
Dinner was a repast held at the late hour of 10:30 PM. It occurred at the studio with Padre and Madre and consisted of Parmesan & Chiltepin encrusted eggs atop a salad of leafy greens, onion, & tomato.
4/29/2022: Today began in the low 60s and warmed to the mid-80s. Mostly sunny.
Dawn of 4/29/2022: The first beef pasture inspection enjoyed in over a month. The weather was fine and cool, and the cows appeared content. 
A mulberry breakfast on the morning of 4/29/2022. 
Lunch today was procured from Sushi Bistro of Ocala. This was the Miso soup garnished with sliced purple cabbage and some fresh snap peas from the rather overgrown Jacobhouse garden (pictures later). 
The first sushi I’ve had in a month. It was indeed as tasty as it looks (if not moreso). 
A salted-and-peppered Belgian Blue sirloin tip roast. Later, I will be reverse searing it. 
A mid-afternoon beef pasture inspection partaken of alongside Padre. I knew there were a lot of cows, but this scene made the fact clearly visible. 
The Artichoke plant grew four very large heads in the time that I was gone to Mexico. I’m not exactly sure what to do with it other than take pictures of its majesty. 
Hand for scale. 
A close-up of the central ‘flower’. 
A closer close-up. 
The Jacobhouse garden after a few minute’s worth of weeding. 
A reverse-seared Belgian Blue sirloin tip roast sliced and ready for consuming. 
The full spread: A glass of water, a glass of wine, and a plate laden with freshly roasted beef and a green salad. 
Dessert: A sliced banana coated in cinnamon. 
To conclude the evening, Padre and enjoyed a round of cards for the first time in over a month.
4/31/2022: Today began in the mid 60s and warmed into the mid 80s. Mostly sunny.
Dawn of 4/30/2022 in the central beef pasture. 
As I wrote this morning, I was startled by the sound of an explosion and a gout of white/grey smoke. One of the feed-wagon tires had ruptured. This is moments after the occurrence when Padre was contacting the tire-man. 
Flowers that mysteriously appeared (during my time away) in the old flood tank directly at the end of the driveway leading from the road. I very much appreciated this change. The combination of new growth amidst old architecture was reminiscent in some ways of Taxco. 
This morning, I broiled-then-roasted a couple large tomatoes, a pound of tomatillos, 2 jalapeño peppers, and a foil ‘pocket’ of garlic. I next separated these components into 2 bags: 1 for red salsa consisting of the tomatoes, jalapeño, & garlic AND 1 for salsa verde consisting of tomatillos, jalapeño, & garlic. For lunch today, I mashed the components for the red salsa together in the molcajete, added a little salt, and was rewarded with some of the best salsa I had ever tasted. 
The fully-assembled tacos. Master Blend Belgian Blue ground beef topped with molcajete-wrought salsa. It was glorious. 
With the aid of Gregorio, Padre acquired 3 sheep today. All of them are about 4 months old and female. A male will soon join them to form a small albeit fully-functional flock. Granted, it will be about 3-4 months before they can reproduce. 
Tonight’s dinner consisted of Parmesan / Garlic / Chiltepin fried eggs accompanied by a Padre-made & Jacob-dressed salad. Eggs and salad are a wondrous combination.
Final Note: I am back home, now. I appreciate all the experiences I had while away, but I also appreciate the comforts of having my own dwelling and being amongst the people I know and whose company I very much enjoy. There is much to think about, especially when it comes to individuality and the pursuit of satisfaction.
Very much enjoyed your sharing the Taxco adventure, have to say as for me, I find a great deal of satisfaction in having a great meal sitting across the table from the Jacob.