More.

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Drying should be finished.  If not, a quick final spin should fix it.  The dishes were finished.  As well, I got the lettuce, onions, and radishes finished and up.  I will slice at least one tomato soon.  Avocado will take a long while.  After, brots, then pork roast, were cooked.  I always discern roasts before purchase, but you never can tell, not perfectly.  This particular roast, when opened, looked spectacular.  Something about it suggested this would be... special.  A once in a decade, perhaps lifetime, roast.

I cooked it with care.  I added just the right herbs and spices, even salting with serious consideration.  Pulling it before it reached the magic number.  I tented it, allowing it to slowly reach that exact temperature.  Each step being timed, and correctly.  My aim was about as exact as could be.  I let it cool further, so as not to drain so much, as this is for the week.  You can't always tell from a few bites, especially fromthe ends of the roast.  But going by experience, I would suggest this will be a truly exceptional roast.  I only wish it had been more evident in the pakage.  This roast is vastly superior very warm, and with roasted vegetables, and a (even keto) dessert.  I am still excited to taste more.

A few other minor tasks.  The cave has been closed up, except upstairs.  It was 65° outside, last I looked.  It got down to 55° through the night.  It is up to 74° in the main area downstairs.  I'm not sure about upstairs, though I best check.  I'll be sleeping soon.  I need it cool... upstairs was 68°?  Oh, right, I was using the oven all night.

Not perfect.  Not bad.  I sure enjoyed the night.  Some work done.  A few good meals.  Just... not bad.  On to doing a few last things, then back to bed.  God bless.