(Above:) First glance at the ocean just outside of our room at Barcelo – one of our favorite vacation resorts in Mexico.
1/3/2021
In preparation of the trip to Mexico, the phone (and camera) got left back at the house for some media downloads. Adding to this, it was a grey morning and not very photogenic, so today’s first picture is of lunch: A Master Blend Wagyu chuck steak accompanied by plenty of greens. 
Afternoon in the central barn. Here, one can see many bovines ‘toiling’ at the feed troughs. 
Sunset of 1/3/2021.
1/4/2021:
Dawn of 1/4/2021. 
A small ‘Wood Warbler’ can be seen where these two large limbs join the bole. 
Despite or maybe because it has been damaged by the recent frosts, the Elephant Ear plants are putting on quite a number of flowers. This is a particularly pristine specimen. 
A mound of arugula located just west of Jacobhouse. 
A Master Blend Blue shoulder roast. For a 2 lb roast, it seems that one of the best methods for cooking is: 1. Coat it with olive oil, salt, and pepper. 2. Let rest at room temperature for about 30-45 minutes. 3. Cook at 250F (on a rack) for about 1 hour and 20 minutes. 4. Pull out, heat oven up to 550 F. 5. Place back in oven for 5-7 minutes until an internal temperature of 129-133 F is reached. 6. Consume and enjoy.
1/5/2021:
Dawn of 1/5/2021. 
Another image of #449’s Wagyu heifer calf (back) along with its adopted B.Blue bull brother (front). 
Preparing for Mexico. Due to Master Blend shenanigans and other preparations, there are fewer pictures this day. However, I did include a video below of how I crafted dinner. 
Blueberry Pancakes for dinner.
1/6/2021
Pre-Dawn of 1/6/2021: The journey to Mexico began with my venturing out to the car and starting the heat. This worked out quite well, because the windows and roof were covered with frost. 
Peering out the window at the Orlando Airport. 
Gazing out the window of our transport shuttle which relayed us from the Cancún airport to Barceló. 
First glance at the ocean just outside of our room at Barcelo – one of our favorite vacation resorts in Mexico. 
A second glance from the balcony of our room. 
A Tom Collins imbibed for dinner at Sapporo (Barcelo’s Japanese restaurant). 
This was an appetizer salad: three pieces of rare(cooked) tuna covered with a delicious sesame & garlic coating. 
The first dinner’s main course: a whole bunch o squid and shiitake mushrooms dressed in a spicy sauce and accompanied by rice noodles. 
Dessert: Fried ice-cream (recommended to us by our waitress and duly delicious).
1/7/2021:
Morning of 1/7/2021: After a swim near the pier (can be seen in the distance), I returned to the room, changed into dry clothes, and then played some rummy with Padre as the rain clouds rolled in. 
A better image of the impending precipitation. 
Today’s lunch consisted of multiple seafood salads (the best of which was the ceviche located at the foremost portion of this plate) and very soft, freshly baked bread. 
Dinner at the Mexican restaurant began with an Amaretto Sour. I did not order this beverage, but I very much appreciated the novel cherry-like flavor. 
A plate of two stuffed crab-shells in a mound of mashed plantains. Quite fresh and delicious. 
A Madre-prepared pork & pineapple taco. She made it quite pretty, and the flavor was excellent. 
Pork-crackling soup. Though it had a decent flavor, I would certainly say it was the weakest portion of this evening’s meal. 
Conversely, the octopus & chorizo entree bore some of the octopus that I (and Padre) have ever eaten. 
Tres Leches cake topped with a chocolate stick, a chocolate-covered grasshopper, and a small amount of strawberry jam. All of it was delectable… and that includes the salty & crunch & chocolatey insect.
1/8/2021:
Sunrise of 1/8/2021. A cool and quiet dawn. In some places, the ocean was so smooth it seemed akin to polished amethyst. 
Lunch of 1/8/2021: A plenitude of seafood, greens, sushi, and a couple pieces of bread. Quite light but satiating. 
Dinner at the La Via Dolce (Italian Restaurant). It began with a bread arrangement alongside small plates of olive oil, balsamic vinegar, and Parmesan cheese. 
My appetizer consisted of various shellfish and crustaceans (shrimp and cuttlefish among them) served in a clam shell. The food was fresh, and the seasoning splendid. 
A Bruschetta platter that my brother ordered. As can be seen, much more than bruschetta was present in this arrangement. 
Stracciatella alla romana with pecorino cheese. (Egg-drop soup with supreme flavor.) 
My main course: seafood pasta topped with a fresh parsley leaf and cherry tomato. Quite tasty. 
Padre’s main course: 3 Lamb Chops served atop a bed of mashed potatoes. Excellent presentation. 
My dessert: Coffee Tiramasu topped with chocolate and strawberries. 
Madre’s dessert: An apple tart. (Again, very photogenic arrangement.) 
Padre’s and my brother’s dessert: Sicilian Cannoli. Though not quite authentic, it was still delectable and not as sweet as American cannolis.
1/9/2021:
Morning of 1/9/2021 – a view of the sea just before swimming therein. 
A fruit salad and Caesar salad had for lunch. Both were of utmost quality. 
A macaroon-like muffin. 
View of the sea after returning from the day’s second swim. 
The first dish at La Comedie (Barcelo’s French Restaurant): Foi Gras & Cassis mousse with crispy herb bread and seasonal (black) berry compote. 
The salad: Smoked Salmon and Roquefort. A tremendous variety of flavors. 
Though this main course – the short rib bourguignon – was not comprised of Master Blend beef, it’s artful cooking made it flavorful and fork-tender. Splendid.
Final Note: We are only half way through our Mexico Trip, so there shall be many more pictures of the splendid food and water in the upcoming week. I should also note that we have been taking under-water pictures which will be included in a slideshow within next week’s post.
Thanks for sharing, helps me to reflect back on happenings, which there were many of.