(Above: After departing Salt Springs, I neglected to turn down the road back toward Fort McCoy. One dirt lane led to another which proceeded to bring me to a place near where the St. Johns River extends from Lake George. The quietude here was tremendous.)
1/17/2021
Morning of 1/17/2021. 
An enormous radish picked from the garden for a lunch salad. 
This barn – the central feed barn – has seen better days, but it is still standing thanks to a plenitude of cables. It should also be noted that it bears very little wind resistance during storms on account of its… threadbare nature. 
Afternoon in the rye-lot. This is a pasture we have set aside for the calves to graze. Today the little bovines were resting. 
A rolled up combination of puff pastry dough, prosciutto, and mozzarella cheese. 
The aforementioned log cut into ~ 2″ thick cross sections. 
Those cross sections cooked at 375 F for 37 minutes and then brushed with a honey-butter & black pepper glaze. 
A delicious dinner including Jacob-made pastry, Padre-made pizza, and a generous portion of garden-fresh arugula.
1/18/2021:
Dawn of 1/18/2021. 
Preparing Beef Shank steaks for lunch. I found that by pre-salting them for at least 1.75 hours (from frozen this time) and then reverse searing them in the oven (~40 minutes at 250 F followed by ~7 minutes at 550 F) yielded some of the most tender shanks yet. Unfortunately, they were so tasty that I neglected to take a picture of the final product. 
A freshly cleaned refrigerator. It looks like I need to make some eggs for dinner. 
Arugula and green onion to include with the aforementioned egg dinner. 
Dinner: Egg (over easy), prosciutto, garden-fresh onion, and arugula on a homemade biscuit.
1/19/2021:
Dawn of 1/19/2021. 
Angus #420… Is that cow breath or something else? 
Dusk of 1/19/2021. 
For some reason, my clothes sometimes smell ‘farm-fresh’ at the end of the day. 
We ate at Ipanema for dinner this evening, and even though I did not acquire any pictures of the various meats (of which I ate aplenty), I did capture an image of the salad that the swift & kindly manager procured for me.
1/20/2021:
Dawn of 1/20/2021. A Diet Pepsi whilst writing for an hour. 
Ritsabittle #5: A slightly chilly morning at the Salt Springs. Nevertheless, about 5 minutes after this photo, these feet were in the water. 
For a about 30 minutes of my time at the Springs, I had the entire swimming area to myself. 
After departing Salt Springs, I neglected to turn down the road back toward Fort McCoy. One dirt lane led to another (Black Bear Scenic Byway) which proceeded to bring me to a place near where the St. Johns River extends from Lake George. The quietude here was tremendous. 
The Fort Gates Ferry (prior image taken from its terminus). This Ferry has been used since 1853. That is 168 years. For reference, Fort Gates was a US stronghold during the Seminole Wars. 
The ferry boat was apparently across the river. 
Info-graphic near the ferry. Notice how it is locked with a stray piece of extension cord. I don’t think many people visit the ferry these days… but that means more tranquility for me. 
On the way home, I stopped by a shrimp vendor’s stand. There, I bought 4 lbs for $32.00… half of which I proceeded to use for this evening’s dinner. The heads from all 4 lbs of shrimp went into a ‘shrimp-head & radish’ stock. 
Parmesan Cheese and Salad Burnet (a herb that tastes like melon and/or cucumber). 
Sunset outside the front of Jacobhouse while stock simmered on the stove. 
Making noodles the old fashioned way: 1. Simply roll up a sheet of dough after flattening it with a rolling pin. 
2. Slice thinly. 
3. Extend and add flour. 
These shrimp have been beheaded, had their entrails removed, and were oiled / salted / peppered in preparation for 2 minutes of broiling on high. 
This sauce is comprised of: stock-softened radish (and radish greens), 2 cups of that stock, 3 tbsp butter, and 1 cup of Parmesan cheese. 
Noodles directly after boiling. 
The final product: Shrimp & Noodles topped with a creamy seafood sauce. There were no leftovers.
1/21/2021:
Dawn of 1/21/2021. The air was slightly humid, yet it was also the warmest morning since our return from Mexico. 
Sunlight attempting and partially succeeding at piercing the fog. 
This morning’s project was to fix the sail shade. I did not know that it would take 2.5 hours and much struggle. 
Now, however, I am glad for having performed the task. There will be less puddling, and it looks quite a lot neater (not wrinkly). 
Sail-Shade after the addition of two extra gate clamps and a pipe clamp to keep the central supports aligned. 
Grandmother (Brindle Brahman), mother (Brahman Blue), and grandson/son (Wagyner Brahman Blue). The lattermost was born while my family and I were in Mexico. 
Dusk of 1/21/2021. A peaceful pastoral landscape. 
A Master Blend Ribcap roast cooked medium rare. 
Dinner: Roasted Lim-Blu ribcap & garden-fresh greens.
1/22/2021:
The additional morning project. It took me about 13 minutes to pass the entire spool of wire beneath the subcounter and to thread it back up and out. As can be seen, the counter looks much neater without a large amount of cable in the corner. 
Jacobhouse Kitchen after the weekly cleaning. Pristine. 
Lettuce provided to us by a friendly Chilean horticulturist named Eduardo (his second visit). Padre gave him a load of compost in recompense. 
Homemade tomato sauce comprised of a fresh tomato, salad burnet picked from the garden, 3 cloves garlic, 1 tsp honey, 1/2 tsp salt, 1/4 tsp onion powder, 1/4 tsp dried oregano, and 1/4 tsp dried basil. 
Dinner: A pan pizza topped with mushroom, bacon, & a form of Swiss cheese. I should also note it was dressed with the previously pictured tomato sauce.
1/23/2021:
Morning of 1/23/2021: The weather was somewhat grey and misty, but the garden offset those dull colors with varied hues of vibrant green. 
This morning’s project: Finding, cutting, & gluing a couple pieces of aluminum strip to the open spaces which existed on both sides of the bathroom’s metal step. This is the left side. 
This is the right side. 
Left side’s fix (held in place by electrical tape, because that is all I had at the time). 
Right side’s fix. 
Today’s lunch at Aneta’s Bistro for their second anniversary event. On this plate, one can find (front then clockwise): egg & pea salad, cabbage salad, blood sausage & onion, curried brisket, and a couple potato & cheese pierogis. Every piece was delectable. 
Second plate (front then clockwise): 2 spinach pierogies, cabbage salad, hunter stew, and an absolutely outstanding ham hock which I commenced to share with Padre. 
Calves enjoying their green-field. 
A bundle of radishes picked from the Jacobhouse garden. 
The largest radish, weighing in at 28.79 ounces. Just 4.21 ounces short of 2 pounds.
Final Note: An error brought me to the Bear Scenic Byway, and curiosity brought me to the Fort Gates Ferry. It almost makes one look forward to experiencing more mistakes in the future.
Here’s to those mistakes that make life more meaningful… thanks for sharing