(Above: On our way back from the morning beef pasture inspection, we witnessed a small patch of rain near the horizon.)
8/28/2022: Today began in the mid 70s and proceeded to warm into the mid 90s. Late day rains.
There was no outdoor picture this morning because I was resting my back in Jacobhouse. Thus, the day’s first image came at lunchtime with a Padre-made & Madre-dressed salad which was topped with eggs that I hard-baked earlier on in the day. 
On emerging from my abode for a late-day walk, I found the sky quite cloudy. 
For the dinner of 8/28/2022, I enjoyed a bowl of Padre’s beef-sausage soup garnished with red cabbage, garden-picked arugula, and freshly harvested purslane. 
A healthful dessert of Granny Smith apple & Greek Yogurt sprinkled with cinnamon.
8/29/2022: Today began in the low 70s and warmed into the low 90s. Clouds and mid-afternoon rains cooled temperatures back into the 80s.
Dawn of 8/29/2022. It was pleasant to be able to ride the Segway out to the pasture again. I should also note that we received 3 inches of rain the night before. There were some sections of washed sand that looked akin to a ‘virgin seashore with not even a hoof-print to mar its countenance’. 
Midday in the south-easternmost pasture. 
Lunch of 8/29/2022: A Padre-wrought & Madre-dressed salad topped with hard-baked eggs. I also had a little piece of leftover Padre-made pizza (not shown here). 
A Belgian Blue chuck roast prepared for reverse searing later on in the evening. 
Rain arrived by mid-afternoon. Instead of falling in large droplets, the precipitation fell in a mist akin that found during a tropical depression. 
Late afternoon in the east pasture (8/30/2022). 
Dinner of 8/29/2022: Belgian Blue chuck steak accompanied by a Padre-made cucumber salad and a glass of Robert Hall Merlot. (This is the meat-butterfly arrangement.) 
A second arrangement made out of this evening’s victuals. The medium-rare beef went exceptionally well with the cucumber & cabbage salad. 
A healthy dessert of cinnamon-coated apple accompanied by a couple tablespoons of sour cream.
8/30/2022: Today began in the low 70s and proceeded to warm into the low 90s. Midday clouds and prevalent mid-afternoon rains returned temperatures into the 70s and low 80s.
Morning of 8/30/2022. I could not help but notice that the recent rains have promoted a surge of growth on the loquat tree located just west of Jacobhouse. 
A ditch dug to drain a puddle-area behind the central feed barn into the lagoon. 
As Padre and I performed a late-morning herd inspection, I removed a fern-laden branch from the electric fence. 
The midday beef pasture inspection of 8/30/2022. 
Padre, Madre, and I ate at Lorito’s Italian Kitchen for lunch today. The salad was especially fresh with particularly crisp and flavorful olives (they have returned to the original type of olives which were of higher quality). 
The pizza today was splendidly cheesy, and I topped it with some crushed red pepper and crumbled Parmesan. 
I took this picture during the late afternoon beef pasture inspection just to show the sheer number of mushrooms emerging throughout the pasture. (8/30/2022) 
Dinner of 8/30/2022 consisted of a delectable green salad topped with fried eggs and Belgian Blue sausage. Padre made the salad and sausage, and I made the eggs. All of it was excellent.
8/31/2022: Today began in the 70s and proceeded to warm into the mid 90s. Partly cloudy throughout.
Morning of 8/31/2022: The Padre cow-list for today. 
For lunch of 8/31/2022, we procured sushi from the Sushi Bistro of Ocala. Everything was excellent, but the eel-avocado rolls on this tray were extra-exceptional. 
The miso soup was garnished with a combination of purple cabbage and a few purslane flowers. 
When Madre could not come out to help run the weanlings to their new pen, I asked ‘Segway’ to hold the umbrella. It did a good job. 
The late-afternoon beef pasture inspection of 8/30/2022. 
The ‘seasoning plate’. This is the plate that I set burger-steaks on after searing whereupon the beef-crusts soak up the herbed butter and olive oil. 
Belgian Blue Burger-Steaks (8 oz. each) topped with blackened cachucha pepper, roasted garlic, and in the case of one, a sprig of fresh rosemary. 
The full dinner spread of 8/31/2022: Belgian Blue Burger-Steak, salad, and a little bit of sour cream to the side. A delicious combination. 
A pleasantly portioned peach ‘sin pelo’.
9/1/2022: Today began in the 70s and proceeded to warm into the mid 90s. Midday rains cooled temperatures back into the low 80s and high 70s.
Dawn of 9/1/2022. Prevalent clouds painted gold by the rising sun. 
On our way back from the morning beef pasture inspection, we witnessed a small patch of rain near the horizon. 
One of my mid-morning tasks consisted of guarding the gate to the beef pasture from the main barn. While I did so, Padre and Wag replaced the old muck in the gateway with new shavings. 
Padre, Madre, and I ate at La Hacienda Colombiana #2 today for lunch. I decided to try out the “Ensalada con pollo”. This was grilled chicken that they brought me. It was excellently spiced, and the interior was exceptionally juicy. 
Accompanying the chicken was a salad & fried yucca sticks. Though the salad lacked ever-so-slightly in freshness, it was still tasty… especially when accompanied by those perfectly crispy yucca fries. 
During our early-evening beef pasture inspection, Padre and I could not help but notice the prevalence of fungi. It seems that more emerge every time we visit this field. 
A close-up of those aforementioned fungi. It seems that the majority of them are false parasol mushrooms. 
The dinner of 9/1/2022: A classic combination of pan-fried eggs accompanied by a Padre-made salad.
9/2/2022: Today began in the mid 70s and proceeded to warm into the high 80s. Clouds were prevalent from early morning and proceeded to begin pouring out their contents by 2 PM.
Morning of 9/2/2022: I ventured to Salt Springs for a swim. Before plunging into the pleasantly cool water, I wandered around the park. These are some Beauty Berries located just west of the swimming area. 
A picture of the Salt Springs itself. On looking closely, a small houseboat can be seen at the swimming area’s outlet. 
This is a cheese pan pizza I made for lunch of 9/2/2022. The crust was partly sourdough, the sauce was made in the molcajete (canned tomatoes, roasted garlic, oregano, chiltepin, & salt), and the cheese was the last of that which we procured from Billy at Lorito’s Italian Kitchen. 
The pizza was enjoyed alongside a Padre-made & Madre-dressed salad. It was a satisfying meal to enjoy after a morning swim. 
Prometheus and a Belgian Blue heifer explore unfamiliar terrain during the herd-sorting that took place on the afternoon of 9/2/2022. 
A picture taken during our late-day beef pasture inspection of 9/2/2022. 
For the dinner of 9/2/2022, Padre and I consumed a couple delectable sockeye salmon filet that Madre had procured for us. They were seasoned with salt and black pepper, and it was cooked in a generous amount of olive oil and butter. 
To accompany the salmon was a large head of broccoli which Padre and I proceeded to ‘dress’ in the buttery pan drippings left over from the fish-cooking process. 
For dessert, I enjoyed a plate of plums, apple, and Greek yogurt… all sprinkled with cinnamon, of course.
9/3/2022: Today began in the mid-70s and warmed into the low 90s. Midday clouds and light rain brought temperatures back into the 80s.
The morning morning of 9/3/2022 was a busy one consisting of sign-placing and roof-fixing. 
The printing job on this sign is slightly askew. 
This was the Master Blend Freezer Room building after our fixing the eaves and the gutter. 
(Left) Cali grass displaying its broad leaves and distinct rhizomes. (Right) Coastal grass, displaying similarly prominent rhizomes and much smaller leaves. 
Sheep… one of whom is almost entirely hidden behind a pecan tree. 
Lunch of 9/3/2022 consisted of 3 quesadillas accompanied by a Padre-made and Madre-dressed salad. A delicious combination. 
An after-lunch dessert consisting of cinnamon sprinkled apple slices and Greek yogurt. 
At about mid-afternoon, I prepared this bottom round roast for reverse searing. The simple process consisted of drying off the beef with paper towels, drizzling on some avocado oil, and then sprinkling it with a generous coating of salt. 
The late-afternoon herd inspection of 9/3/2022. Rain could be seen to approach from the north. 
After a small shower, Padre and I witnessed an especially vivid rainbow to the east. 
Dinner of 9/3/2022: Belgian Blue bottom round roast accompanied by a cucumber & cabbage salad, a little bit of sour cream, and a glass of Chianti wine. 
A repeat of lunch’s dessert albeit with a slight twist: I used sour cream in the stead of Greek Yogurt.
Final Note: It is 1:30 PM on Sunday (September 4, 2022). I’ve just enjoyed a lunch of pan-fried eggs and fresh-green salad with Padre and Madre over at the studio. The sun is shining outside, but there’s clouds gathering. Jacobhouse is cool and dark, and I’m getting sleepy. It’s time for the midday rest.
The food eaten in a single week is incredible, even sleepy it makes me hungry. Nice to have you ambulatory now, some great pictures and videos shared too, thanks.