(Above: Sunset on Cozumel – 2/11/2022. )
2/06/2022: Today began in the low 70s and proceeded to warm into the low 80s. Frequent bouts of precipitation throughout.
Morning of 2/6/2022. Padre and I enjoyed a game of chess, fruit, granola, yogurt, and Diet Coke after our morning swim. 
Mural of a racoon we found on the way to the Super Soriana. 
Within the Super Soriana, I found this SIM card display. If one has a phone that can accept two cards, it seems like this would be well worth it for a couple months’ vacation. 
French cheese found in the Super Soriana. 
And the price of said French cheese. 
Parmesan Reggiano at classic Parmesan Reggiano prices. 
I’ve been to a lot of grocery stores in the United States, but I have not seen any of these in them. 
For lunch today, I cut up some of yesterday’s tortillas and sautéed them in olive oil before sprinkling them with salt. 
Chips, more salt, and salad garnished with yesterday’s chicken-gizzard fajita meat. It was one of our favorite meals on this trip thus far. 
After a brief swim in the afternoon, Padre and I decided to go for a walk and stopped at La Perlita, a restaurant for mariscos (or seafood). It was the first time I had lionfish, and it was well-seasoned with salt, pepper, garlic, and cilantro.
2/07/2022: Today began in the low 70s and proceeded to warm into the high 80s. Sunny throughout.
Morning of 2/07/2022: Another fine breakfast of fruit, yogurt, and granola chunks enjoyed alongside Diet Coke and a few games of chess. 
These are the hours that the manager of ‘Musical House GENIUS 21’ told me I could come practice on their piano. 
I’m not sure what these color blocks were at the grocery store, and on looking them up with Google Lens, I am still not certain what they are. 
A meal of sautéed sea bass (seasoned with fresh garlic, olives, and lemon) along with salad. In Florida, Sea Bass typically sells for $25-$28 per lb. In Cozumel? $5.00 per pound. 
Sunset and cruise ship west of Cozumel. 
Padre’s meal consisted of sautéed conch (spicy), rice, and roasted vegetables. 
I ordered the server’s favorite dish: the Boneless Pollo Tamarino. It was dressed in a sweet-and-sour tamarind sauce. Quite delicious and very satiating after the day’s two swims.
2/08/2022: Today began in the mid 70s and proceeded to warm into high 80s. Sunny until afternoon whereupon rain showers commenced.
Morning of 2/08/2022: A delicious breakfast of fruit, granola, yogurt, chess, and Diet Coke. 
On the morning walk that ensued, we happened upon the Iglesia de San Miguel. It was decorated for either a wedding or a funeral. 
The beach near Hemingway Restaurant, taken before an hour long swim. 
After that hour-long swim, we returned to the Hemmingway restaurant where I enjoyed soup, salad, and some tortilla chips & guacamole. 
The view from where we ate our lunch. 
“Guac” & chips positioned in such a way that we could see the blue water behind. 
The guacamole was plated in quite an artistic manner. 
Dinner consisted of tortilla chips (made with fresh corn tortillas) & salsa, salad, and Merlot. It was an excellent repast.
2/09/2022: Today began in the high 70s and proceeded to warm into the low 90s. Mostly sunny.
Morning of 2/09/2022. Another excellent fruit plate at La Palomar. 
During our morning stroll, we found an Italian Restaurant that might be of interest if we were staying longer. We already had pizza and salad ‘on the mind’ though with the latter already being prepared back at the room. 
The pizza, identical to 2/05/2022’s Vegetariana with pepperoni and chorizo. Delicious. 
Accompanied by that aforementioned salad. 
A sunset on western Cozumel. 
Before we arrived, this boat was a rusting ruin. Today and yesterday, however, a crew saw fit to paint it with a Maya-inspired mural. 
For dinner, we supped at the Palomar where I obtained a Paloma (grapefruit juice + tequila). It was quite tasty and not strong, very reminiscent of a grapefuit + seltzer. 
“Ensalada verde” from the Palomar. Probably one of the best salads we have had thus far (aside from our own). The dressing was a balsamic vinaigrette while the white ‘seeds’ were either sesame or crumbled macadamia nut. 
Prosciutto + Arugula pizza (Palomar’s Wednesday special) accompanied by French Fries.
2/10/2022: A day beginning in the low 70s and warming to the low 80s. Mostly Cloudy.
Breakfast of 2/10/2022. A repast for fresh fruit and chest, as has been the customary repast for the past (almost) 3 weeks of travel. 
After breakfast, Padre and I ventured for a walk toward the airport. We found a small trail leading down to the sea, and these are some rocks we found surrounded by water of exceptionally azure hue. 
For lunch, I made pork for fajitas & heated some fresh tortillas while Padre chopped up the vegetation (lettuce, tomato, and bell pepper). For condiments, we used salsa and crema ácida (like sour cream but with slightly more fat and less astringent). They were excellent. 
A tremendous sunset. 
As dusk fell, Padre and I enjoyed a few games of chess at a shore-side restaurant named La Monina. The refreshments were cold, and the atmosphere was almost perfect excepting the music which was… I’ll just say ‘interesting’. 
Later on in the night, I ventured down to the sea to simply observe the water. It was shortly before I went to sleep, but apparently that is peak-time for the nearby bar: El Coctelito. 
Waves crashing against aged coral rocks at 9:30 PM.
2/11/2022: This day began in the high 70s and proceeded to warm into the low 90s. Sunny throughout.
I realize that these pictures of fruit are naught but a ‘cover-image’ for each day, but it really is a fine way to start the morning: Fruit, Diet Coke, and a few games of chess. 
On our morning walk to get COVID-tested, I found a tree adorned with seedpods such as these. It is called Madras Thorn or Manila tamarind. They are supposedly edible – a fact which I unfortunately did not know at the time. Otherwise I would have tried the sweet & sour pulp therein. 
After the midday swim, Padre and I ventured to La Cucina Italiana where we enjoyed some home-made fare. I say home-made because the restaurant – akin to S Caffecito in Taxco – was run out of a home by an Italian woman. To start the meal, we enjoyed Minestrone soup, toasted garlic bread, and a small salad. 
A view of the kitchen area. Much of the food was prepared (i.e. noodles were already handmade and stuffed, pork chops pre-cooked and ready for searing, and lasagna already made), so we got to see what we were going to eat before we actually sat down. 
We allowed the chef to choose her favorite. It ended up being these tortellini in a rich white sauce. Fantastic flavor and surprisingly filling. 
A cactus tree located east of the San Miguel Hacienda. 
For a final meal, we ventured to the Hemmingway restaurant. There, I discovered that I could get ‘three drinks’ for the price of one just by asking for Campari, Seltzer water, and Orange juice and mixing it myself. It was pretty tasty. The orange juice took some of the bitter of the Campari, and the seltzer watered the drink down and lent it a fizzy freshness. 
Fried calamari ordered as appetizer. Delectable (seasoned with smoked paprika, I think). 
Final dusk-feast for this adventured. We could not ask for a much better atmosphere. 
I ordered some Baja-Style fried-fish tacos, and they were excellent (fried fish, guacamole, spicy ranch, and vinegary cabbage salad). I was quite hungry. 
Sunset on Cozumel (2/11/2022).
2/12/2022: A day beginning in the low 70s and warming to the high 80s. Very humid and partly cloudy until our departure.
As befitted the final day of our Mexico adventure, Padre and I began the day with breakfast, chess, and beverage. 
A closer view of the prime fruit bowl. The pineapple was especially ripe and flavorful. 
After breakfast, we walked back to where the rocks met the vivid blue sea. There, we simply watched for a while. 
We returned to the room for lunch where we consumed all leftover vegetation, leftover pizza, and made tortilla chips by frying them in olive oil. 
The wait at the airport was a tad ridiculous, and the number of people in the terminal was far beyond any I saw throughout the trip (or any other, really). This is a picture I took when we got sent outside to board the plane. 
Goin’ up. 
Though my legs were jammed against the seat in front of me for the waiting-portion at the beginning, I was able to relieve them by spreading out into the empty seat beside me (once we had taken off). 
Jacob with mask off before getting a drink of seltzer water (seen in prior picture). 
Jacob with mask on as per the new ‘style’ we saw in the Cozumel terminal. “Super-filtration mode”. 
Goodbye for now, Cozumel! 
Plane shadow on the cerulean sea. 
An almost entirely submerged island I witnessed on the way to Miami. 
Everglades? 
I think these square ‘lakes’ are part of the the Biscayne Aquifer (a surface aquifer where much of South Florida gets its fresh water from). As can be expected from a surface aquifer, contamination from pollutants and from salt water is a large threat to its function. 
Taking off from Miami; the moisture of the air made the city scintillate akin to a cut gemstone. 
On arriving at home, I satiated two cravings: that for protein (egg) and that for greens (fresh arugula, collard, and broccoli from the garden).
Final Note: And just like that, the trip has already ended. However, throughout its course, memories were made that will last both Padre and myself a lifetime, and much information was gleaned that will most certainly play a role in shaping the way forward.