(Above: Dawn of 12/3/2021 – The fog was exceptionally thick… and damp. And cold. It was not my favorite weather but was novel all the same.)
11/28/2021: A cool day beginning in the low 40s and proceeding to warm into the low 70s. Mostly cloudy.
The murky dawn 11/28/2021. 
Part of lunch today consisted of leftover Thanksgiving lasagna. To give it a bit more ‘fill’ and ‘savour’, I knocked a couple indents into the top with a spoon, dropped one raw egg into each divot, and sprinkled the top with Parmesan cheese. 30 minutes later in a 375 F oven, I had this delicious looking creation (eggs were over-medium, which was about perfect for me). 
Tonight, I made creamy mushroom gnocchi topped with prosciutto (for Madre). The only change I would make in the future it to add less salt, because the prosciutto added plenty to the recipe. 
Mine and Padre’s dinner consisted of roasted beef shoulder alongside a small baked potato and an excellent, balsamic-vinaigrette-dressed salad.
11/29/2021: A day beginning in the mid 40s and proceeding to warm into the low 70s. Sunny throughout.
Dawn of 11/29/2021: The beef herd was already waiting for lunch. 
The Coco-Mango Roll – a new and interesting creation to potentially try out at Sushi Bistro. 
Lunch of 11/29/2021: An excellent sushi selection accompanied by a bowl filled with arugula-garnished onion soup. 
Mid-afternoon in the south-east beef pasture. 
On the 27th of November I fixed a broken board on this fence, and today we found a bovine with her head caught between the two lower boards. I’m going to include that prior picture just to show how tight of a fit it was. 
All I’m saying is that it must have taken a fair bit of effort to shove a bovine skull between those two lower boards. 
Dinner this evening: Fajitas containing Wagyner Blue chuck, peppers, onions, and papaya accompanied by plenty o’ spices. Delectable.
11/30/2021: A day beginning in the low 30s and warming to the low 70s. It was a 40 degree difference in temperatures and a beautiful day all the same.
Dawn of 11/30/2021. Wisps of haze hung over the south-eastern pasture. 
First fix: I applied a board across this opening to prevent steers from poking their massive heads through. 
Second fix: I tightened the wire around this center-tree-line by adding a post about 10 feet out. 
Holding a group of Wagyu weanlings via tape. One was to receive treatment, and the other, dehorning. 
A particularly fine specimen of Wagyu bull. 
Lunch today occurred at Lorito’s. The salad ingredients were fresh, and the Italian dressing was excellent. 
Sausage & cheese pizza – salve for a hungering belly. 
I was out in the pasture at twilight last night. The sight of Spanish moss against the firmament was worthy of capture. 
Dinner: A Wagyu round steak accompanied by salad and a twice-baked potato. Delectable.
12/1/2021: A day beginning in the low 40s and proceeding to warm to the mid 70s. Sunny throughout.
Morning of 12/1/2021: Sun rising over the calf-feeding lane. 
About an hour later, I was arriving at Salt Springs. There was absolutely no one else there. 
“Hot Springs”. Due to the water temperature being significantly warmer than the air, mist could be seen rising from the springs. (Video below.) 
Lunch: A delicious repast at Café Havana of Ocala consisting of Mojo Pork & Onions, Noodle-Rice & Red beans, and boiled yucca. It all had excellent flavor, and I was very surprised by the supreme texture of the boiled yucca. I talked to the owner (I think), and after she told me some about Dominican Cuisine, I thanked her for the quality experience. 
Dusk in the south-east beef pasture.
12/2/2021: Today began in mid-40s and proceeded to warm into the mid-70s. Sunny throughout.
Dawn of 12/3/2021. 
A morning activity: IV’ing another young calf with acid / alkaline imbalance. As of today, when I am writing this (12/3/2021), the little bovine is faring much better. 
Lunch: A delightful repast of Belgian Blue shoulder roast, baked potatoes with beef cracklings (taken from the roast), and a Padre-made / Madre-dressed salad. 
After a brief afternoon during which I apparently did not take any pictures, I made a spiced Fritata bearing many vegetables (and fruits) including: purple onion, garlic, chiltepin peppers, cachucha peppers, and papaya. The taste was splendid. 
A collard & purple-onion salad dressed with lime and coconut oil.
12/3/2021: A day beginning in the mid-40s with frigid fog and warming into the mid 70s by midday. Sunny after the mists faded.
Dawn of 12/3/2021: The fog was exceptionally thick… and damp. And cold. It was not my favorite, but it was novel all the same. 
Lunch today was eaten at Off-Duty Tavern. Padre and I had the large salad along with fish & chips. Madre had a small salad alongside bangers & mash. The service was swift, and the food was both fresh and flavorful. 
Sunset over the central beef pasture (taken from the old A-frame feed barn). 
A loaf of sourdough bread made for Eduardo. I asked him how one says sourdough bread in Spanish, and he told me ‘Masa Madre’. It is a good term to know. Masa means dough, and Madre is a reference to ‘mother of yeast’ or ‘mother of bread’. 
Another picture of dusk, taken from the old hay barn. 
Dinner. Spiced eggs, tortillas, and salad. Delectable.
12/4/2021: . Today began with dense fog which lasted until about 10:30 AM. Sunshine followed thereafter.
Lunch preparations of 12/5/2021. Papaya, red onion, peppers, garlic, and spices — all in the name of skillet-fried fajitas for the midday repast. 
Lunch consisted of those aforementioned fajitas alongside a Padre-made & Jacob-dressed salad (Balsamic Vinaigrette). 
Late afternoon in the easternmost beef pasture. 
Dinner was eaten at a backyard bonfire behind a neighbor’s house. I enjoyed a plenitude of Dragon’s Breath chili alongside a few venison meatballs and cowboy beans. It was all homemade and bore excellent flavor.
Final Note: 5 weeks and 4 days until Ecuador.
Than you for posting your recent events. The meals look awesome. Have a great week Jacob. Clay