(Above:) Dawn of 3/15/2021.
3/14/2021: This day began with temperatures in the mid-50s which proceeded to warm to the high 80s. It got downright toasty in the afternoon.
Dawn of 3/14/2021. 
Padre helping a bent-leg Wagyu learn how to nurse. 
Prospect for a future project. 
This afternoon I set up sawhorses in the old milking parlor. The intention is to have a ‘longer-term’ location where I can prime and spray-paint the cow-wood bench’s inner frame. 
The unique setting in which I shall be painting. 
Progress continues. 
Dusk of 3/14/2021. 
Dinner: Homemade sourdough accompanied by garden greens, Padre-made cucumber salad, and farm fresh eggs.
3/15/2021: Today began in the low 50s and proceeded to heat up into the mid 80s. The sky was hazy with intermittent cloud cover.
Dawn of 3/15/2021. 
Lunch today: A Master Blend BLU burger-steak accompanied by a salad filled with garden-fresh greenery. 
The sorrel-field is now inhabited by duly happy bovines. 
Mid-afternoon activity: Replacing the battered old and ultimately destroyed ‘Beef Gate’. 
Late-afternoon activity: Painting more pieces of the cow-wood bench frame. 
Dinner: Scrambled eggs containing sausage and onion. 
A blueberry pie to accompany that dinner. 
Truly delectable.
3/16/2021: The temperature began at 54 F and proceeded to warm into the mid-80s. The skies were partly cloudy throughout.
Dawn of 3/16/2021. 
Hackberry trees draped with Spanish moss. 
14 bags of Moo-Magic beneath a sky whose clouds appeared as single brush-strokes of a titanic painter. 
This morning I fertilized the sprouted squashes and planted a hydroponically grown basil. 
The salad burnets are transforming into miniature bushes. 
Lunch Today: This delightful repast was procured from Sushi Bistro, and the soup was garnished with greens from the Jacobhouse garden. 
Yesterday’s freshly installed ‘beef gate’ already at work. 
All of the internal frame pieces belonging to the cow-wood-bench (now named Bovibox or Bovibench), are primed and ready for spray paint. 
Dinner: Sirloin Tip steaks topped with savory-and-smoky bacon. 
The Wagyner Blue top sirloin was so tender that, in combination with the bacon, it reminded me of the bacon-wrapped filet Mignon from Ipanema, Brazilian Steakhouse.
3/17/2021: The temperature began in the high 50s and proceeded to warm into high 80s. My brief dip in Juniper Springs was quite refreshing!
Dawn of 3/17/2021. 
Ritsabittle #13: Arrival at Ravine Gardens State Park. 
(Madre-captured image): Jacob wandering into the Ravine Gardens State Park. 
A hill of ferns. 
(Madre-captured image): Jacob smelling some of the only Azaleas along Azalea Trail. 
White Azaleas spotted along the Spring Trail at Ravine Gardens. 
A pleasant curve to the path on Spring Trail. 
A unique sort of bridge whose ‘bricks’ were comprised of whole bags of concrete. 
(Madre-captured image): Jacob standing at the center of the first bridge in the park. 
Mi Madre whom I brought with me on today’s Ritsabittle. 
(Madre-captured image): Jacob standing at the end of the second bridge in the park. 
View of a pond through cypress boughs which were flourishing with new growth. 
(Madre-captured image): Jacob ascending steps at the Ravine Gardens State Park. 
Cypresses standing over a tranquil pond at Ravine Gardens. 
The water’s murkiness at Juniper Springs was caused by the sheer number of folk enjoying the refreshing water! Such is the way of Spring Break. 
Self-portrait of a snorkel Jacob. 
A close-up of some plantlife near the bottom of Juniper Springs. The water is clearer here because it is quite near the source. 
(Picture taken by Madre). As can be seen, there were plenty of folk at Juniper Springs today. Can I be spotted? 
A lunch at Sabores Latinos: I had the Bistec de Caballo which was actually a skirt steak smothered in grilled peppers, onions, and tomatoes. It was served along with some tostones (savory plantain ‘hasbrowns’) and a fresh side salad dressed with mango/pineapple vinaigrette. 
A piece of Colombian cheesecake that Madre and I shared for dessert. The whole thing was excellent, but the crust was especially delicious. 
A young Wagyu in its afternoon hiding spot between the central and south-east fields. 
A silhouetted version of the prior image. 
More progress on the cow-wood bench. I will need to be careful with the second can of spray-paint so I have enough. This will be accomplished by painting only the portions of the frame that will be seen.
3/18/2021: Today began in the mid-60s and proceeded to warm to the mid-70s at midday. It has been overcast and windy.
Dawn of 3/18/2021. 
Morning Activity: Adding a second coat of cerulean spraypaint to ‘bovibench’ frame. 
Front or back frame-piece. 
Lunch: Sausage & Onion scrambled eggs accompanied by a garden-fresh salad. 
Brahman cattle in the field just outside of Jacobhouse. 
Spanish Moss trailing in the day’s strong breeze. 
A calzone stuffed with mozzarella cheese, mushrooms, and bacon. 
Homemade marinara sauce into which the calzone was dunked. 
Dinner: A mushroom & bacon calzone with a fresh salad and bowl of marinara sauce to the side.
3/19/2021: Today began in the low 60s and proceeded to warm to the high 60s at midday. The skies remained clear.
Dawn of 3/19/2021. 
A picture taken whilst partaking of some morning writing. The outdoors really are becoming greener with each passing day. 
Lunch today: A pan-seared & butter basted chuck steak. 
Accompanied by a hefty bowl of garden-fresh greenery. 
The tree nearest to Jacobhouse seems to enjoy the watering as much as the garden does. 
The bottom board of this fence will make up the top – the seat – of the cow wood bench. 
Dinner tonight: Spicy egg taco along with a relish comprised of sweet-onion, lime, and salad burnet.
3/20/2021: This day’s temperatures began at 60 F and varied less than 7 degrees. The skies were overcast.
Dawn of 3/20/2021: The green onions are flowering. 
Mid-afternoon. The sunflower lot is already rampant with the scratchy foliage of its namesake. 
This afternoon I replaced the bottom cow-wood board of this fence with two fresh 2x6s. “Good as new.” 
An actually photogenic picture of a bovine we called mini-cow. 
A slightly blurry image of a finger-nibbler #775. 
This is the cow-wood board I collected. 
So sMOOth. 
Lobster Bisque granted to me by a Master Blend customer. 
Master Blend Belgian Blue sirloin tip roast. 
Dinner: Fork-tender Belgian Blue sirloin tip roast served atop a bed of garden-fresh greens, and accompanied by authentic Lobster Bisque acquired from Hull’s Seafood Market.
Final Note: Between the journey to Ravine Gardens with Madre, working on Bovibench, a visit from Patrice (owner of La Cuisine of Ocala), everyday activities, and even discussion of a potential foray into showing a bovine, this has been a very eventful and interesting week.
Very much so, and it was a tasty week too.