I'm gone. Like a steam locomotive rolling down the track, I'm gone, gone, and nothing's going to bring me back. I'm gone. 06/29/2023
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I understood that but lacking information on what exactly iHub management thinks is "inline with other social media sites' expectations on their sites" leaves a lot to be imagined.
For instance, if the goal is to be more like Facebook and Twitter, I personally wouldn't be very excited about that <understatement>. But we don't know if that is true or false.
Why not just publish the new rules so we don't have to guess?
Shelly, it will be hard to comment on the new rules until we know what they are.
Kind of like Congress saying "we must pass this bill before we find out what is in it".
POOF®!
I retired from Intel a long time ago. Have diversified in retirement but still hold INTC. In February, I sold 10% of my INTC holding and bought NVDA when Intel lowered the dividend. I still think Gelsinger will pull off the turn-around but am happy with my NVDA investment. Just hope Jensen has the "right stuff".
I compare Nvidia to AI as the shovel seller was to the gold rush. And they are ahead right now. I just hope they are paranoid as Andy Grove cautioned, Only the Paranoid Survive.
There's a bar in Santa Fe, NM called Evangelo's. The owner has had a very long-standing feud with Anheuser Busch and he has refused to serve any product from the company for decades. A man before his time!
https://www.evangeloscocktaillounge.com
I'm a diabetic and only drink maybe one Coke/year (of the sugared version). I concur with your test. Coke de Mexico is the best. That's my guilty pleasure every year or two (usually with a really good carne de asada taco or three).
Another Groundhog Day annual meeting. Perpetual start-up. Same as it ever was or ever will be.
Intel did me a favor, I suppose. When they reduced the dividend on INTC, I swapped 10% of my holding into NVDA on Feb. 24. Now I wish I had swapped 20% LOL.
This is a perpetual start-up and no amount of dot connecting and hopium is going to change that. Hope all enjoy their drinks tonight.
No, it is not. I closed my LinkedIn account when I retired. Further, I don't see much meat on that PR. It was just a bone for the Faithful to keep them on the reservation during the annual meeting.
The Securities and Exchange Commission today charged Rivetz Corp., Rivetz International SEZC, and Steven K. Sprague, the President of Rivetz and CEO of Rivetz International, with conducting an illegal, unregistered offering of securities through an initial coin offering.
filed Sept. 8, 2021
https://www.sec.gov/litigation/litreleases/2021/lr25198.htm
POOF®!
Or I could have asked Janet a question. Which I did. Prefacing the post with 2 (count them) 2 "OT"s.
If it put your bowels in an uproar, please delete the posts. Or imagine you deleted them.
I can't post on the recipe board except at happy hour. The tomatoes were already on simmer. Janice was a great help.
I cannot control what you may imagine. Thank Zeus.
I love mushroom sauce using fresh mushrooms. I also add sliced spicy Italian sausage at times or even make our own meatballs. This sauce will support any of those.
But tonight it is simply vermicelli, al dente with grated Parmigiano Reggiano. With a side salad and a glass of good Chianti.
I am really happy with this sauce. Thanks!
One thing is for sure. The canned San Marzano's are something very special. They make the sauce!
PS: Also added the med. onion cut in half. The sauce tastes awesome so far as it cooks.
Thanks! Not too late, the tomatos are still cooking. I also didn't want the tomato paste. Will add the herbs in a bit. We will add the red pepper flakes.
Will try the recipe you provided next time. Got a small 6-can flat of San Marzano tomatos so have enough to experiment. Pasta tonight!
Thanks so much!
OT OT
Janice, I couldn't wait until Happy Hour because I'm putting this together now. Here's a recipe I'm using for Italian tomato sauce. How would you change it? Thanks!
Ingredients
8 cloves minced garlic
2 tbsp extra-virgin olive oil
4-5 28oz cans San Marzano Peeled Tomatoes (with juices)
2-3 tbsp amore sun-dried tomato paste (or use regular tomato paste)
1/2 tsp (each) salt & black pepper
3 Tbsp fresh basil (for dried basil - 1 Tbsp)
2 Tbsp fresh oregano (for dried oregano - 2 tsp)
Instructions
Cook garlic: In a large stainless steel pot on LOW-MEDIUM heat sauté garlic in olive oil for 30-60 seconds. Stir constantly to keep garlic from burning.
Add tomatoes and simmer: pour canned tomatoes with juices in with the garlic. Add tomato paste, salt, and black pepper. Mix ingredients together, partially cover with lid - but not completely, and simmer on LOW heat for 3+ hours. Stir every so often to avoid burning. Note: if using a parmesan rind, add it in this step and let it simmer with sauce until finished. Remove and discard rind when ready to serve.
For smooth sauce: when sauce is finished cooking, use a hand immersion-blender to puree. Note: If you prefer a chunkier/thicker sauce (like I do), you can skip this step as the San Marzanos naturally break down while cooking.
Add herbs: when sauce is finished, mix in chopped fresh herbs. Season with additional salt & black pepper if needed and serve!
And I used an IBM 360. A long time ago. Punch cards. Fortran IV.
I am certainly not disheartened. Heck, this thing is turning out exactly as I expected. And warned from day 1 when you posted on another board and I learned about this "story" stock.