(Above: Liver & papaya fajitas topped with shredded Romaine lettuce, cilantro, and plenty o’ salsa verde.)
1/02/2022: A day beginning in the high 40s and warming to the high 60s. Sunny and cool.
Dawn of 01/03/2022: Aurora displays her becoming colors. 
Lunch today consisted of a hearty chunk of toasted sourdough topped with over-medium eggs and accompanied by a Padre-wrought salad dressed in Madre’s tri-vinegar vinaigrette. 
Midday in the central beef pasture, looking westward. (1/02/2021) 
Dinner: Pan-seared Wagyu round steak accompanied by a salad, baked potato, and dill-garnished sour cream. A glass of Robert Hall Merlot was enjoyed with this repast.
1/03/2022: A day beginning in the high 40s and warming to the high 60s. Sunny and cool.
Dawn of 1/03/2022 – This line of clouds are the remnants of last night’s cold front. I appreciate that the temperatures have remained comfortable and that the coolness will be a fine reprieve for the garden-grown greens. 
Belgian Blue #227 and her ‘Polar Bear’ spawn. 
Mother cow #227 sharing body warmth with her latest offspring. 
A view of the support cable I repaired this morning (it snapped during last night’s heavy winds). 
A picture of the location for the cable-anchors so I can look it up next time instead of searching for it with a spade. 
The neatened tin ‘feed-guard’ which prevents fodder from falling between trough and fence. 
Late morning in the central beef pasture. Bovines wait for the lunch buffet. 
My own lunch consisted of some particularly delicious sushi procured from Sushi Bistro of Ocala. The spicy tuna rolls were my favorite this day. 
I baked a couple pies today – one for the neighbors and one for us. This is the piece I enjoyed after dinner, topped with homemade vanilla whipped cream. All terrific.
1/04/2022: Day beginning in the low 40s and warming into the low 70s. Sunny in the afternoon.
Morning of 1/04/2022: As I was preparing to help with some pinkeye treatments, I took this picture: An admittedly decrepit fence and the beast it is supposed to contain. 
Padre and I tried out the Ocala Fresh Produce & Deli. It was plain fare, but the quality was high and the hot ham sandwich was made particularly well with plenty of meat and cheese on toasted sourdough bread. 
Last night I finally applied felt ‘sliders’ underneath all the stools in Jacobhouse. It took only 5 minutes to do and has granted the floor a reprieve.
1/05/2022: Today began in the low 50s and proceeded to warm into the low 70s. Partly cloudy throughout.
Morning of 01/06/2022: A visit to the Salt springs. This time, I witnessed three otters at play. 
A lunch at Latin Cafe of Ocala. The appetizer consisted of two pieces of Cuban bread doused in butter and sprinkled with parsley. 
Lunch consisted of the Miami Chicken (slow-roasted chicken), a side salad, three tostones, a small bowl of red-bean soup, and a small bowl of boiled yucca. My two favorite items were the chicken and the boiled yucca, but the rest was all excellent. 
Dinner this evening consisted of F2 Wagyu Chuck steak accompanied by a plenitude of salad (which contained some garden-grown arugula). Delicious.
1/06/2022: A day beginning in the low 40s and warming into the mid 70s. Pleasingly sunny throughout.
Dawn of 1/06/2022. 
A foggy morning in the field just north of Jacobhouse. 
One of this morning’s tasks consisted of tightening this strand of barbwire fence. 
The black (or Glossy) ibis was a clearly noticeable imposter amongst the usual crowd of White Ibis. For all its difference in color (its plumage appeared chromatic beneath the sunlight), it acted just like its compatriots. 
A delicious lunch of spiced-egg tacos topped with salsa verde. 
Late afternoon in the eastern pasture (looking west). 
For dinner tonight, I made something akin to chicken marsala. Instead of marsala, though, I used champagne. Also, due to a lack of mushrooms, I utilized kale, collards, and red onion as vegetable substitutes. 
I suppose I could call it a Champagne Chicken Stew. 
Due to the cooking method (sautéing followed by a low simmer in liquid), the chicken breast was both flavorful and juicy. Due to the chicken being farm-raised by my cousin, it bore a satisfying meaty texture.
1/07/2022: A day beginning in the mid-40s and warming to the high-60s. Pleasantly sunny throughout.
Morning of 1/07/2022: The protective box around this tree had been decimated by sensation-seeking bovines (meaning that they like to scratch themselves on the wood). 
Utilizing one piece of wood along with much of the other pieces on the ground, I repaired the fence. 
Today Padre, Madre, and I ate lunch at Lorito’s Italian kitchen. The salad was fresh, as was the pizza. A simple and satiating fare after a fairly long morning of farming. 
Afternoon activity: This is one of the 5 calves we had to IV today. 
It was fortunately a fine day for being outside. 
A delectable dinner of Belgian Blue shoulder & rump roast accompanied by a salad which contained many greens from Eduardo’s hydroponic nursery.
1/08/2022: A day beginning in the mid 40s and warming to the mid 70s. Sunny.
Final Note: We are two weeks and one day from the adventure to Mexico, and I am very much looking forward to it.
Simply stated, Padre is looking forward to Mexico also.