(Above: Jacobfoot, shortly after procuring my paddle which I had accidentally allowed to float away as I swam in the Rainbow River.)
5/09/2021: Today began in the mid 60s and proceeded to warm to the high 80s. The air bore very little humidity.
Dawn of 5/10/2021: Padre capturing a series of images of me wandering toward the distant sunflowers to provide scale. 
In this picture, I decided to stand at the corner so the sun could illumine my figure and thus provide the intended scale. 
Lunch: Master Blend Wagyner Blue Chuck steak accompanied by a variety of greens. 
A Mother’s Day blueberry pie pre-cooking. 
Sorrel turning a golden brown beneath the afternoon sun. Alas, this change was brought on by herbicide, but it still looks quite pretty. 
Speaking of golden brown, here is the previously shown pie post-cooking. 
And accompanied by a dollop of homemade whipped cream.
5/10/2021: Today began in the low 70s and proceeded to warm to the high 80s.
A clear view of the ‘Cook house from the driveway where I removed a jasmine-coated hackberry tree. 
Lunch today: Sushi procured from the sushi bistro. Today was the busiest I had seen that restaurant in years, and the entirety of Ocala’s Square was bustling. 
Dusk of 5/10/2021: Holstein #423 (right) and her daughter #596 (left).
5/11/2021: Today began in the low 70s and proceeded to warm to the high 80s before cooling down with a few light sprinklings of rain.
Dawn of 5/11/2021: The ‘Cook House’s stand of palm trees has become partially unveiled. 
Master Blend Blue Burger patties mid-sear amidst the fragrance of sauteed garlic, thyme, and salad burnet. 
Lunch: the aforementioned burger poised atop a bed of green-leaf lettuce and spinach. 
A stormfront approaching from the north.
5/12/2021: This day began in the low 70s and proceeded to warm to the low 90s. The sun was shining throughout.
Dawn of 5/12/2021. 
Morning mists shrouding sunflowers. 
Ritsabittle #22 – Paddle-boarding the Rainbow River. 
This was the first image I procured after beginning the journey upstream. It is a ball of ferns growing atop an old set of palm roots, and it resides just outside the Rainbow Springs. I would have procured more images of the upstream journey, but I needed both hands for paddling. 
The Rainbow Springs swimming area was quite crowded; fortunately there are many other springs to see and swim in the river itself! 
Under the water at Rainbow Springs State Park 
Exiting the Rainbow Springs State Park. No swimming is allowed anywhere within the waters of the park other than the swimming area itself. Past that sign, though, the Rainbow River begins and it is probably the largest spring-fed body of water I’ve enjoyed swimming in. 
A blue sun dog. 
Close-up. 
A quiet section of river where I decided to hop in the water. 
River-grass. 
The silence, the gently waving grass, and the current made it seem as if I were flying effortlessly over ‘land’. 
Water-grass seen just before a spring. 
A spring in the middle of the river. I didn’t realize until today how many of these ‘dot’ the length of the Rainbow River. 
Jacobfoot (shortly after procuring my paddle which had floated away). 
Picture of the river from a cove where I enjoyed some shade. 
A Great Egret standing statue still. 
Selfie whilst attempting to stop myself from drifting into the reeds. 
Return to the KP Hole. The KP Hole is where I rented today’s paddleboard for $10.00 per hour. It was an enjoyable excursion for under $30.00 and provided plenty of time for swimming and contemplation. 
View from the KP Hole dock. 
Lunch today: 6 Tacos (3 pork and 3 beef tongue) from Taco N’ Madre accompanied by a hefty bowl of sour cream and two in-house salsas. The red salsa was slightly weak while the green was spicy and delicious. 
A close-up of the cilantro & onion laden beef tongue taco. 
On returning home, I took a short rest before heading out to help search for a missing Wagyu calf. This is an odd tree I found. 
It almost looked like a veiny (viney) hand with an eye in the middle of it. 
I eventually found the calf; it had decided to hide in the sunflower lot. It is not apparently visible in this image, but on a closer look…. 
There she be.
5/13/2021: This day began in the 60s and stayed in the 60s almost all day; rainfall was intermittent.
Dawn of 5/13/2021: The ‘Cook House’s Palm trees have been completely unveiled. 
Morning activities: Receiving a new shipment of Master Blend Beef. These are the primal cuts destined for La Cuisine of Ocala. 
A Master Blend (left) Blue Angus New York Strip and (right) Wagyu New York Strip. 
Blue standing alongside a little Wagyu calf who decided to use the feed trough as its bed. 
Sail-Shade Car Port incoming. 
The Blue drinking blue. 
Master Blend (Left) Wagyu New York Strip and (Right) Blue Angus Strip. 
Delectable.
5/14/2021: This day began in the mid-50s and proceeded to warm to the low-80s. Partly cloudy.
Lunch today: Aneta’s Bistro Surprise-Buffet. Sadly, this will be the restaurant’s last buffet, as they are closing permanently at the end of this month. It is my hope that their commercial kitchen will continue to dole out delicious Polish Cuisine. We shall be venturing back tomorrow for ‘seconds’. 
Mid-afternoon snack – a few wild blackberries found at the south side of the beef pasture. 
The Hider; I spent 45 minutes searching for this calf. It was hidden in the farthest southeast corner of the beef pasture behind a small ‘oak shrub’. 
Due to the verdure of the surrounding yard, the strange conifer vine that I pictured here can barely be seen.
5/15/2021: Today began in the high 50s and proceeded to warm to the low 80s. Sunny throughout.
A lunch at Aneta’s surprise buffet (day 2). This time they had my two favorite menu items as all you can eat: Blood Sausage and Cabbage Salad. 
Plate #2: A big ole ham hock accompanied by Cossack mustard and cabbage salad. 
Plate #4. (Plate #3 was the same as Plate #1 except with reduced portions.) For dessert I had a gingerbread cookie and some form of extremely delectable coconut & cherry cake. 
Later on in the day I made a plenitude of Master Blend F2 Wagyu meatballs for tomorrow’s lunch. Amongst their more unique ingredients are: Parmesan Reggiano, Pecorino Romano, Salad Burnet from the garden, and green onion also from the garden. 
To conclude outdoor activities, I took Blue out for a walk to one of her more favored locales. This is the patch of grass growing above the septic tank of the old ‘Cook house.
Final Note: It has been a lengthy week, and it is time for sleep. Goodnight, to any who read this (including future Jacob).
Another great post, much happening, river was terrific.