(Above: The morning beauty was exceptional. 9/22/2022)
9/18/2022: Today began in the 70s and proceeded to warm into the 90s. Clouds and intermittent rain returned temperatures into the 80s for most of the day.
Dawn of 9/18/2022. After this tree fell in the Dana / Gaur lot (west of Jacobhouse), everyone in the lot ventured over for a foliage-filled breakfast. 
The daily task of letting bovines in for brunch. 
Lunch today consisted of a salad topped with taco beef, sour cream, and salsa. It was satiating, yet not high in calories (no carbs). 
A sliced & cinnamon coated apple. It is probably one of my favorite desserts. 
Part of the late-day beef pasture inspection was performed on foot. Why? Because it was raining yet again. 
Fried eggs along with a Padre-made / Jacob-dressed salad. Truly tasty and excellent for the body. 
The eggs and greens were accompanied by another sliced-and-cinnamon-coated apple. A fine way to finish the day.
9/19/2022: Today began with prevalent cloud cover and temperatures in the low 70s. This was ensued by the sun eventually emerging and bringing temperatures up into the low 90s and high 80s.
Dawn of 9/19/2022. Egrets fly above (or possibly ibis… hard to tell at this distance) a herd of grazing beef cows. 
Lunch of 9/19/2022: A splendid fare of pan-roasted Sockeye salmon along with a Padre-made & Madre-dressed salad. 
Cinnamon coated apple slices for a dessert. I would cease putting pictures of them on here, but I endeavor to include picture of all the food I eat on here. 
As Padre and I began the afternoon beef pasture inspection, we noted storm clouds to the north. 
Central Beef Pasture at late afternoon. 
Two casts destined for calf calves (Monkie’s to be more specific… and they will be positioned over the shin, not the calf). 
A salted Belgian Blue chuck roast shortly after the initial portion of its reverse-sear. At this point, it had been salted and then placed in a 250 F oven for about 1.5 hours. To prepare it for the final sear, I turned the oven up to 550 F and coated the piece of beef with avocado oil. 
The full dinner spread of 9/19/2022: Reverse-seared Belgian Blue chuck roast accompanied by plenty of cucumber salad and a small bowl of sour cream. 
A green apple perspiring at its likely fate. 
A few moments later.
9/20/2022: Today began in the 70s and then proceeded to warm into the low 90s. Partly cloudy.
The foggy dawn of 9/20/2022. 
Purslane in front of the feed barn on the morning of 9/20/2022. 
4 Wagyu Cows that we will likely end up buying sometime soon. They are all in splendid condition, shiny, and amiable creatures. 
After our adventured to the prior farm, Padre, Madre, and I ate at Latino’s y Más. There, I enjoyed the avocado salad topped wit char-grilled chicken. The chips and salsa were also delectable. 
Close-up of a Scotch Bonnet mushroom (I think). It looks very similar, and when I performed a minuscule taste test, it had the faint sweetness that such fungi are supposed to possess. Note that after tasting the fungus, I spat it out. 
Much to the dismay of my conscience, this evening, I removed the pepper plants. I now find myself looking forward to the fall & winter garden. 
Dinner of 9/20/2022: An omelet consisting of egg, a little leftover taco beef, roasted garlic, chiltepin, and mozzarella cheese. This was accompanied by a Padre-made green salad. All excellent. 
A dessert of sliced Granny Smith apple coated with cinnamon and accompanied by Greek Yogurt.
9/21/2022: Today began in the low 70s and proceeded to warm into the high 80s. Sunny and breezy throughout.
Dawn of 9/21/2022. 
A morning IV on the Wagyu out of #727. 
Lunch today was procured from Sushi Bistro of Ocala. This is the miso soup garnished with sliced mushrooms and freshly plucked purslane. 
This is the sushi tray that accompanied the prior soup. It was fresh, fish-packed, and delicious. 
Later in the afternoon, I decided to go for a swim at Salt Springs. Unfortunately, the swim did not occur because on my arrival, I found that Lake George had risen to such an extent that it was making the swim-area’s water quite murky. Such is the result of the past two weeks of heavy rain. 
The lake water (almost black with tannins) inundated most of the spring, nearly overtaking the outlets themselves. I spoke with an older lady who had been swimming at the spring regularly over the past 25 years, and she told me she had only seen this phenomenon once before. 
An especially diminutive specimen of Cuban Brown Anole. 
Dinner of 9/21/2022: A delectable fare of sautéed & roasted salmon spiced with sea salt and black pepper. 
To the side, was a sizeable head of steam broccoli adorned with three modest pats of butter and sprinkling of Himalayan rock salt. 
Dessert consisted of grapes and apples with a little bit of Greek yogurt.
9/22/2022: Today began in the low 70s and proceeded to warm into the high 80s / low 90s. Sunny and slightly breezy.
Dawn of 9/22/2022. 
Brilliant sunlight shining through morning mist and Spanish Moss. 
The morning beauty was exceptional. 
#593 a few hours before giving birth to a sizeable Wagyu (purebred) heifer. 
A couple Belgian Blue ribsteaks destined for a 30th birthday dinner. 
For lunch today, we ate lightly so as to build an appetite for dinner. Thus, the main course was a large Padre-made & Madre-dressed salad. 
Dessert: Half a cup of yogurt accompanied by a sliced Granny Smith apple. Cinnamon sprinkled liberally over all of it. 
A repast to remember: For my 30th birthday dinner, I reverse-seared a Belgian Blue ribsteak. This was accompanied by a Padre-made cucumber salad, and a couple glasses of Pinot Noir.
9/23/2022: Today began in the low 70s and warmed to the high 80s. Sunny and breezy throughout with a little more cloudcover in the late afternoon.
The first cup of coffee I have ever brewed. I apparently utilized too many beans (~ 4 tbsp of espresso beans) because I was caffeinated for about 5-6 hours after drinking this 12 oz. cup. Tomorrow, I will do less than half as much. 
Lunch today was enjoyed at Lorito’s Italian Kitchen. It consisted of 2.5 slices of pizza accompanied by a salad to the side. 
A picture of Padre wiring some PVC leg-braces to Mr. Monkie’s front hooves (we had to drill holes through the tips of his ‘toes’ before doing so). This was ensued by positioning a thick layer of cotton between the brace and his leg and then by wrapping that leg with vet-wrap-bandage. 
Mr. Monkie is uncertain what to think of his new leg braces. 
Central beef pasture on the late-afternoon of 9/23/2022. 
For dinner this evening, Padre and I enjoyed a dinner of reverse-seared Tuna steaks (encrusted with black pepper). This was accompanied by a Padre-made and Jacob-dressed salad. 
Inside the tuna-steak: a nearly perfect medium-rare. 
In a startling step back from recent norms, my dessert this evening consisted of a cinnamon-sprinkled banana along with a clementine orange. Both fruits were at their prime, bearing exceptional texture, scent, and flavor.
9/24/2022: Today began in the high 60s and warmed into the high 80s. Sunny throughout.
Noon of 9/24/2022. 
This is a close-up of the delicious taco salad that Padre and I enjoyed for lunch. The beef utilized was Belgian Blue. 
Molcajete-wrought pizza sauce containing 1/2 tsp salt, 3 dried chiltepin peppers, 1 tbsp dried oregano, 3 cloves garlic, and a 28 oz. can of whole tomatoes. I did not end up using the tomato paste because this batch of tomatoes had some excellent flavor. (Canned tomatoes sometimes vary in sweetness & tang.) 
This is a pizza upon which I utilized the aforementioned sauce. It was a simple albeit delicious pan pizza topped with mushrooms which had been sliced and dehydrated in a microwave for 30 seconds.
Final Note: It was a fine – a finer than fine – first 30 years filled with fun, food, and reflection. Here’s to 107 more!
Somehow your 30 years of fun, food and reflection has infected my life… very much appreciated, here’s to at least another 107 more. Great videos and pics again too.