(Above: The central postern courtyard of the World Equestrian Center, viewed on 9/8/2022.)
9/4/2022: Today began in the low 70s and warmed into the low 90s. Cloud cover in the afternoon brought a breeze and lowered temperatures into the 80s.
Dawn of 9/4/2022: A barely visible brown bovine explores her jungle territory beneath dawn’s aureate veil. 
Lunch of 9/4/2022: I sautéed a dozen eggs to share amongst myself, Madre, and Padre. Between all of us (mostly me), those eggs were enjoyed along with a delicious green salad. I should note that I cooked 6 eggs in a non-stick pan and 6 eggs in a cast iron skillet. The unanimous verdict was that the skillet eggs were tastier (more flavorful and better texture). 
A little post-lunch fruit plate consisting of a sliced plum and some blueberries. 
The Belgian Blue heifer out of #303 displaying a fine capacity for relaxation. 
Dinner’s main course consisted of two ‘tortilla-crust’ pizzas (home-made sauce & some mozzarella cheese atop a couple high-fiber tortilla shells). These pizzas were first fried in a pan and then finished under the broiler. 
A dessert comprised of cinnamon-sprinkled apple, plum, and a wee bit o’ Greek yogurt.
9/5/2022: Today began in the 70s and proceeded to warm into the low 90s. Sunny throughout.
The morning of 9/5/2022. 
Lunch consisted of sushi and miso soup acquired from Sushi Bistro of Ocala. The sushi today – especially the salmon and yellowtail – were packed with fish. Truly satiating. 
Two chicken-halves (from my Cousin Dana) destined for the oven on the evening of 9/5/2022. 
Chickens after roasting in the oven for about 1.25 hours. I started them at 350 F, but then turned the oven up to 425 F when they were cooking too slowly. This ‘swift’ finish granted the birds some deliciously crackly skin. 
The full dinner spread of 9/5/2022: Roast chicken along with a Padre-made & Madre-dressed salad. 
Dessert arrived in the form of a small bowl of Blueberries. These exceptionally large and flavorful berries were acquired from Uncle Wag. They were grown in Peru.
9/6/2022: Today began in the 70s and proceeded to warm into the mid 90s. Sunny throughout.
Dawn of 9/6/2022: I found this cluster of tasty-looking mushrooms in the Gaur/Dana lot directly west of Jacobhouse. 
For lunch, Padre, Madre, and I ventured to Lorito’s Italian Kitchen. It was a delectable affair consisting of salad, pizza, and a glass of Diet Coke. I unfortunately only acquired a picture of the foremost and latter-most items. 
Belgian Blue short ribs split, salted, & peppered in readiness for searing for dinner. By salting them early and leaving them uncovered in the fridge, an outer layer is formed through which juice has trouble passing. Thus, the beef remains juicy even being seared at high heat. 
Mid-afternoon herd inspection of 9/6/2022. 
Near the end of the afternoon herd inspection, we noted large cumulonimbi mounting the east horizon. 
Following the afternoon farm activities, I ventured to Salt Springs. There, it was relatively quiet. Now that school has begun again, it seems that the most popular days are Friday and Saturday. It was a peaceful swim, and I noted the presence of many, many blue crabs. 
For dinner, I braved the bug-filled outdoors to sear those previously shown shortrib pieces. This beef was accompanied by a Padre-made cucumber salad and a glass of Chianti wine. 
A now-classic dessert of apples coated in cinnamon.
9/7/2022: Today began in the mid 70s and warmed into the mid-90s. Clouds arrived later in the day but did little to reduce temperatures until 7:30 PM.
Dawn of 9/7/2022. 
Whilst fueling the Ritsabittlemobile this morning, a cicada landed on my shirt-collar. I proceeded to remove the clingy insect with some difficulty whereupon it flew away. 
The completed brace for the haybarn’s chute-lane. Now, the fence is much sturdier. 
A lunch of fried eggs along with a Padre-made & Madre-dressed salad. Quite delicious and satiating. 
An afternoon task: With mine and Wag’s aid, Padre temporarily took this calf from its ferocious mother so we could tag & vaccinate it. 
The duskly beef-pasture inspection of 9/7/2022. This is today’s last picture, because for some reason I did not capture an image of the day’s final meal (Padre pizza, some broccoli, and a green apple along with some yogurt.)
9/8/2022: Today began in the 70s. There was drizzling bouts of rain that continued throughout the day. Temperatures ended up reaching the mid 80s, but no more.
Dawn of 9/8/2022: As the sun rose in the east, a rainbow shone in the west. 
Blue gave birth the prior evening, bringing forth a Wagyner Blue of startlingly black complexion. 
A grey morning, looking west across the south-easternmost pasture. 
The early lunch of 9/8/2022: A set of three Chicken & Kale burritos served along with sour cream and salsa verde. 
Inside the burrito: Sautéed chicken, kale, purple onion, Parmesan cheese, mozzarella cheese, and crumbled chiltepin peppers. 
Bovines consuming fodder on a florid Floridian afternoon. 
A fieldtrip to the World Equestrian Center on 9/8/2022. 
A statue of “Sergeant Reckless” adorned the central courtyard. “Reckless” was a horse that served in the Korean War and was decorated with 2 purple hearts for wounds received in service. I would ordinarily think this to be somewhat ridiculous, but “Reckless” did some pretty amazing things – things that people can’t even do. The horse was trained by Platoon Gunnery Sergeant Joseph Latham to run supplies solo (without human company). On her most trying day, “Reckless” ran 51 solo trips, carrying a total of 9,000 pounds (~150-175 pounds per journey), and some of this was through open fire. 
A store located in the Hotel at the Equestrian Center. The amount of stuffed animals being sold here was incredible… There were actually quite a number of people there buying those animals and walking out with them. 
The World Equestrian Center’s chapel. 
This is inside one of the arenas at the World Equestrian center. It was completely insulated & climate controlled, and the floor was comprised of ‘all-weather’ matting. That matting was akin to sand, except this bore silicon and carpet fibers to grant it some cushioning and reduce need for watering (to prevent dust). 
Dinner of 9/8/2022 was eaten at Filo’s Mexican Cantina. The food had decent flavor, but I felt like I could definitely do better at home.
9/9/2022: Today began in the mid 70s and only warmed briefly into the 90s at one point. Prominent cloud cover kept temperatures primarily in the 80s.
Dawn of 9/9/2022. 
A small heat-cluster was to be found in the south-easternmost pasture. 
Two predatory stinkbugs (Euthyrhynchus floridanus) siphoning juices out of a dead cockroach. Nothing like using the words “floridanus” and “cockroach” in the same sentence… 
F1 Wagyu sirloin tip steak sliced thin and lightly salted in preparation for placing upon a pan pizza. 
The aforementioned pan pizza. It’s combination of steak, onion, and mozzarella cheese was distinctly reminiscent to a Philly cheese-steak sandwich. 
Due to my ravenous appetite, I ended up consuming half of the pizza along with a large salad. 
By noon, storm clouds were gathering to the west. It was time to take in the clothing. 
Afternoon feeding of the beef herd (9/9/2022). 
The hugelkultur chiltepin plants are now exhibiting all stages of flowering and fruit. 
Dinner of 9/10/2022: A delicious repast of fried eggs & and broccoli accompanied by… 
A dessert of sliced Granny Smith apple and Greek yogurt sprinkled with cinnamon.
9/10/2022: Today began in the 70s and warmed into the mid 80s. Prevalent cloud cover and rain at 2 PM kept the temperatures comfortable.
Dawn of 9/10/2022. 
A F1 Wagyu chuck-roast pulled out for dinner later in the day. 
The full-spread of lunch for 9/10/2022: Pan-fried eggs and an Italian-dressed salad. Delicious. 
A close-up of the particularly pretty salad I made for myself. It had pickled peppers, purple onion, tomato, broccoli, and Romaine lettuce. 
Side profile of a snail. 
By late afternoon, the Wagyu out of #775 has found itself a pleasant little shelter in the shed located at the corner of the “Front Field”. 
Bovines relaxing in the eastern pasture during mine and Wag’s late-day beef herd inspection. We were on foot due to heavy rains earlier in the day. 
Salt Springs on the evening of 9/10/2022. 
Dinner consisted of a reverse-seared F1 Wagyu chuck roast accompanied by steamed broccoli. Sour cream and mustard was utilized to complement the beef. The meal was a splendid post-swim repast.
Final Note: I’m presently reading the “The Brothers Karamazov” by Fyodor Dostoevsky, and it is right alongside “Anna Karenina” by Leo Tolstoy in greatness. In both of these books, one sometimes cannot help but laugh at the characters which are extremely human at times.
Thanks for sharing all this, as I’m away it definitely gives me a taste of home, too bad it’s not literally as it looks like there were some tasty meals I missed out on… looking forward to eating across the table from you again soon… cattle look as though they don’t miss me very much.