(Above: After the serving was complete, the show began, and I was able to eat a lunch of Polish cuisine while watching a show unlike any I had ever seen before.)
12/5/2021: A day beginning in the high 40s and swiftly warming into the mid-and-high-70s. Mostly sunny throughout.
Dawn of 12/5/2021: A pastel pastoral portraiture of Aurora herself. 
Midday near the container complex. 
Lunch consisted of a flame-seared Belgian Blue chuck steak accompanied by a Padre-Made & Madre-dressed salad. 
Dinner: A mixture of leftover beef, egg, papaya, onion, garlic, & spices served atop corn torillas with Salsa Verde on top. Satiating and piquant.
12/6/2021: A day beginning in the high 40s and proceeding to warm into the low 80s. Mostly sunny.
Dawn of 12/6/2021. This picture was taken shortly after I made repairs to the wood panel in the central feed barn. 
Brilliant day in the south-eastern most pasture. 
Opening up for the Herd. 
Lunch today consisted of chilled sushi procured from the Sushi Bistro. 
Later in the afternoon, I picked quite a number of chiltepins. This may be the last (wild) harvest for the season. 
Dusk in the central east pasture. 
Before dinner tonight, I processed dough via the noodle-maker (first flattening and then cutting). This was the result which I set up to dry. 
A delectable dessert of counter-ripened persimmon. It was delicious, and next time I will add a little bit of cinnamon to it.
12/7/2021: Today began in the low 50s and proceeded to warm into the high 70s.
Dawn of 12/7/2021: The fog was so thick that my camera had difficulty capturing the scene. 
Lunch today occurred at Lorito’s Italian Kitchen. It was a delicious repast consisting of three slices o’ pizza, Italian-dressed salad, and three french fries. 
After a quiet afternoon, I made Belgian Blue rump roast for dinner accompanied by a plenitude of greens. We tried some Italian (green) olives in the salad, and they bore a firm texture and a unique, half-nutty / half-herbaceous flavor. 
The olives are of the Castelvetrano type, and they originate from Sicily. They are treated with lye before washing and storage, resulting in the aforementioned unique flavor and texture.
12/8/2021: A day beginning in the high 50s and warming to the mid 80s.
Morning of 12/8/2021: Mostly sunny and pleasingly warm. 
Fajitas were a trial to make today. The ingredient-cutting and measuring was swift and simple, but the wind outside continually blew out the grill burner over which this pan was positioned. In the end though, persistence (and hunger) succeeded in sautéing this combination of Wagyu stew beef, papaya, purple onion, chili peppers, garlic, and spices. 
The end product of the lunch-making process: beef & papaya fajitas accompanied by Padre-made and Madre-dressed salad. 
Dinner consisted of fried / scrambled eggs accompanied by a Padre-made and Jacob-dressed salad. Light and very pleasant for the stomach.
12/9/2021: A mostly cloudy day beginning in the high 50s and warming to the mid 70s.
Dawn of 12/9/2021: Fog returns. 
Ritsabittle #45: Playing more accordion at the Salt Springs, and swimming in a ‘lagoon of crabs’. This time, when I swam, I saw more Blue Crabs than I ever had before. The water-spewing crag located nearest to the wall was absolutely filled with the fearsome (looking) creatures, and when visiting the lake-side portion of the swimming area, I accidentally disturbed four or five from their hiding places beneath the sand. 
Lunch today was eaten at Off-Duty Tavern with Padre and Madre. This is the appetizer croissant that they brought out. Its buttery presence was especially welcome after having spent 25 minutes in the frigid spring water on an overcast day. 
Chili, like the croissant, both warmed and satiated the appetite. 
Some interesting schematics I found in the back of the Tavern. It will be interesting to see if the dates on the top left corners (1940, 1937, and 1932 respectively) match with the inventions’ true ‘birth-dates’. 
Two Angus New York Strips in the midst of dinner preparations. 
Salad, a homemade ‘scone-pastry’ made from flour & clotted cream, and one of the aforementioned Angus strips topped with sautéed onion.
12/10/2021: A day beginning in the low 50s and warming to the mid 80s.
Dawn of 12/10/2021: Another foggy morn. 
Half of a peeled unripe papaya destined for the cook pot. 
Inside the half. 
Lunch today: Belgian Blue, papaya, and chili / cachucha pepper tacos served alongside salad. 
Dinner: A delicious repast of farfalle mixed with eggs and served alongside more delicious greens. 
Dessert: A ripe persimmon spiced with a bit of cinnamon. 
250 grams worth of egg noodles (heavier before dry) that are to be packaged and frozen.
12/11/2021: Today began in the low 60s and then warmed to 70s where it remained due to heavy cloud cover and intermittent rain.
Dawn of 12/11/2021 over the central beef pasture. 
At about 11:30 PM, I received a telephone call from Robert of Aneta’s Bistro. One of their aides had failed to show up, so he wondered if I could help for a couple hours at an event being catered 5 minutes way from Jacobhouse. I accepted, and it made for a very unique experience. 
I was in charge of keeping the beverage cooler well-stocked and the kerosene heaters beneath the food lit. The latter was more challenging than it appeared due to the stand being located in the windy corner of a small courtyard space. 
After the serving was complete, the show began, and I was able to eat a lunch of Polish cuisine while watching a show unlike any I had ever seen before (videos below). 
An Arabian horse (stallion). This breed is known for intelligence and a ‘hot-blooded’ disposition. 
Dusk in the central beef pasture after an admittedly lengthy albeit enjoyable day. 
Dinner consisted of lean beef accompanied by greens and a cinnamon-sprinkled persimmon for dessert.
Final Note: Though I did not quite know what to make of the horse-show, I found the whole experience to be a pleasant surprise and a splendid break from routine. I also learned about catering from the caterer’s perspective instead of the catered’s perspective. At this event, I would guess that 65% of the time was preparation, 15-20% to tending customers, and ~20-25% to clean-up. The 15-20% of time tending to customers, however, was full blast activity (~about 100 people served).