(Above: Hack-berry trees and flowering sorrel.)
3/7/2021: Today began in the high 40s and proceeded to warm to the high 60s. Clouds were absent.
Dawn of 3/7/2021: A mother Angus cow rests her nose upon her British Blue son. 
Sunday morning project: Replacing the cow-wood. This is before replacement. 
And this is after. 
Last year’s collards are beginning to flower; it has been a long and quite productive season. 
A proper handful of collards destined for mustard-beef hash. 
Lunch: The aforementioned mustard-beef hash comprised of Master Blend Ground Angus Beef, potatoes, collards, dill pickles, and plenty of spices amongst which mustard – both powdered and whole grain – reigned supreme. 
An Angus Steer belonging to the pasture just east of Jacobhouse. 
Dinner: Puff pastry pizza crust topped with homemade tomato sauce, some mozzarella, and a hefty amount of Butthead goat-cheese.
3/8/2021: Today’s weather conditions were nearly identical to yesterday’s, albeit they were about 5 degrees warmer. Splendid!
Dawn of 3/8/2021. 
Midday. 
Progress on the Madre-office: A hole was made in the front wall, and an exterior outlet box was installed. 
Progress on the Madre-Office: The air-conditioner outlet has been wired. 
Preparing dinner for tonight: (Right) A Belgian Blue New York Strip displaying a distinct lack of fat content. (Left) Wagyner Blue New York Strip – the first of its kind to ever be eaten. 
Plans for the cow-wood bench which is my next intended project for this month. 
Reverse-seared (Left) Wagyner Blue New York Strip and (Right) Belgian Blue New York Strip. 
The Wagyner Blue NYS proved to be a marvelous combination of taste and texture. It can simply be described as a “REALLY good steak”. The Belgian Blue, however, was the more novel of the pair. It was simultaneously so lean and tender that it reminded me of a combination of pork and beef tenderloin. Both pieces of beef were incredible and went excellently with a green garden salad.
3/9/2021: Today began in the high 40s and proceeded to warm to the mid 70s. Small clouds dotted the firmament.
Dawn of 3/9/2021. 
The Moo-Magic Bagon. (30 bags filled in the past two days). 
Lunch Today: Sushi from the Sushi Bistro alongside onion soup garnished with baby arugula and water cress. 
Midday in hill-lot which can otherwise be known as the calfsture. 
A British Blue steer out of #326. 
Today Madre wired the final breaker in her office project, and I – with only a smidgen of difficulty – hammered a few staples in to fasten the corner wire in place. 
This afternoon I finished repainting the ends of Jacobhouse’s roof. This is the west end right at dusk. 
And this is the east end, as can be told by the shadows.
3/10/2021: Today began in the high 40s and proceeded to warm into the low 80s. It was sunny, through-and-through!
Dawn of 3/10/2021: Beefers enjoying a sunny Wednesday morning in the south-east beef pasture. 
A young Wagyu reaching as far through the fence as possible for vegetation. 
Ritsabittle #12: It was a beautiful day for a ride, and that’s fortunate because on arriving at Hart Springs, Otter Springs, and Fanning Springs, I found all three to be flooded. I was told that the next nearest spring (Manatee Springs) was flooded as well and filled with alligators. So, I decided to head up to Gilchrist Blue Springs. 
Along the way I stopped at a Tex-Mex restaurant in Trenton. It was named Elle Cocina. They give a platter of chips and salsa to all who feast there. The chips were crispy and savory, and the salsa had good spices, but the latter had a bit too much sugar for my liking. 
The Brisket Taco Salad at Elle Cocina. Lettuce, tomato, onion, cheese, black beans, and brisket served atop a puffed tortilla ‘plate’. This was delectable. 
Gilchrist Blue Springs. 
Within the spring, one can find an impressive aquatic landscape. 
One of my favorite pictures from today. 
This is about 1/3 of the entire cliff (from left to right). 
An aged boardwalk that is no longer in use. I originally thought people used to jump off of it, but I found that the water at the base was much too shallow for such antics. 
More cypresses located at the postern section of the swimming area. 
Unique patterns were to be found leading up to the Springs. 
Cypress tree stump located directly in the middle of the swimming area. 
Fish and aquatic plantlife. (Starting to get a tad sleepy, it is 8:19 PM and Jacobhouse is warm and filled with the fragrance of a baking sausage & onion quiche.) 
Emerging from Gilchrist Blue Springs; the sun was warm and bright. 
Daisies in the foreground and Naked Springs (a minor spring restoration project) in the background. 
Another spring restoration area along the Blue Springs Trail. 
Lilies found along the same trail. 
On returning home, I found this ‘yard-cow’ wandering around eating all stray protruding bits of greenery. 
Dinner: A sausage & onion quiche with a pastry top. It was delightfully savory and crispy.
3/11/2021: Today began in the mid-40s and proceeded to warm to the mid-80s. Cloud cover was minimal.
Dawn of 3/11/2021. 
Here is a (left) Belgian Blue rib steak and (right) Wagyner Blue rib steak. Both have been salted in preparation for dinner. 
Lunch today: Leftover pastry-pizza and quiche along with a delectable garden-fresh salad with. 
Four 20″ long cow-wood posts destined for a rustic boot box (bench with opening lid). 
Dolores the office-spider likes to hang a leg out over the galvalume in the corner… just to let me know she is there. 
Dinner: Oven-seared ribeye steaks (B.Blue on the right and W.Blue on the left). 
They were both delicious, but the B.Blue once again surprised us with its utmost tenderness.
3/12/2021: This day began in the low 50s and proceeded to warm to the mid-80s. Clouds remain elusive.
Dawn of 3/12/2021. 
Lunch today: A skillet-seared Master Blend B.Blue burger steak accompanied by half a head of butter lettuce. 
A group of weanlings reposing in the shade at midday. 
Jacobhouse in the Springtime. 
Progress on the Madre-Office: The northern inner wall of the bathroom was cut and fitted into place. 
Beef Pasture at midday. Most of the bovines had gone to the barn for feeding, leaving the field deserted. 
A solitary Beefmaster calf atop a verdant hill. 
The verdure of the hackberry trees contrasted greatly with the muted brown of the feeding lane. 
A young calf resting in its mother’s shadow. 
Hack-berry trees and flowering sorrel. 
The same image a tad later in the day. 
A field filled with sorrel beneath a sunset.
3/13/2021: This day began in the low 50s and proceeded to warm to the low 80s. The sun was bright and unobstructed.
Morning of 3/13/2021: The excellent weather aided me in making the decision to work on the cow-wood bench this morning. 
I was able to complete most of the frame. 
Lunch Today: Aneta’s Bistro’s Kielbasa festival. This platter bears (clockwise): Bread & Butter, Smoked / BBQ sausages, blood sausage, and cabbage salad. All were excellent, but I especially favored the final two. 
More blood sausage and cabbage salad accompanied by fresh kielbasa. Delectable. 
The flowering green Misato Rose Radish at the garden’s east side. 
The flowering red Misato Rose Radish at the garden’s center (notice how the blooms are slightly pink). 
An opening green onion ‘pod’. 
I’m not sure if those are going to be seeds, flowers, or both. 
Afternoon of 3/13/2021 – a sun dog could be seen to the west. 
A magnificent profile. 
Sourdough loaves – one of which is destined for dinner. 
A close-up. 
A salad comprised of butter lettuce, endive, and watercress. Refreshing and light.
Final Note: For better or for worse, this week’s ritsabittle was the true definition of the word. For better, I think.