The Stock Market is UP! Is it a “WhoooHoooo!”... or a “So What!” ?
The nobheads are going to be going in to over drive today and maybe even for the next few whiles…
Why?
Because the stock market is up, up, up… The DOW, S&P and NASDAQ are up are up to a Two Month High!
I heard today that we were in a “full rally” mode, that the fundamentals were back in place, that everyone even the “Joe” (stock broker talk for a complete investor moron) on the street can see that the DOW companies that are down 30% are under valued.
This is just stupid talk by people who get their paycheck from people buying and selling stocks.
The truth about it… there is NO VOLUME!
What does that mean? It means that you do not have across the board movement… it means that you have a few BIG institutions making moves but not much else.
What is going on?
This happens EVERY YEAR!... if you watch you see the very same thing over and over and over and over again…
Kind of like how salmon will run up stream, birds fly south, farmers plant, and everything else that is done on a seasonal basis…
Companies need tax write off for the year and sell stock that are down between November and Dec to write off the loss… and then buy them back 31 days (or more) latter because they know (or think) they are undervalued. (They need to wait at least 30 days because if you sell a stock and buy it back a short time later the government will not allow you to use the sell for tax purposes)
The stock market in not closed yet… but today is the first trading day for 2009 and it counts… it will go into the records.
My closing observation…
The stock market nobheads are like magicians on a stage…
They get you to focus on some place other then where the action is really happening… they are MASTERS of misdirection.
And again…
Do not trust me, do not believe me, totally doubt me… do your research and prove me wrong!
By the way… about GOLD…
GOLD is not a commodity (but you can take advantage of people who treat it that way) … GOLD is a hedge against when all hell breaks loose.
By the way… Take a look at what happens to countries (in modern times) who go through a severe economic down turns (American media might tell you that Slovenia, Croatia, and Bosnian are all back water, low brow, technology disadvantaged countries… but those of us who do our research know the truth) after the government has lied and manipulated the media.
It’s not pretty.
Sleep well, Dream safe
Be well, Be safe
Uyetsga Adaya
Wade
By the way… keep your money safe… check out my e-book on my web site www.offshoreebookworld.com
Friday, January 2, 2009
Tuesday, April 29, 2008
Bourbon Beef Tenderloin
Kelley's Cooking Tips
With summer approaching, please be reminded of food safety, and
preventing foodborne illness.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.
* * *
Have a cooking question? Kelley has your answer!
Asian Barbecued Spareribs
www.koolgizmos.com
2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry
Trim off excess fat from the thick edges of spareribs. Place ribs
in a shallow pan or platter. Mix remaining ingredients for a
marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks
across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will
catch the drippings and keep the meat from drying out. Cook
spareribs for about 45 minutes.
Bourbon Beef Tenderloin
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, leaves chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin
Oil, to brush grill
Prepare marinade by combining the bourbon, brown sugar, soy sauce,
cilantro, lemon juice, Worcestershire sauce, water, and thyme in a
bowl. Make sure the tenderloin has been cleaned and the tissues has
been removed. Fold the tail end of the beef back underneath itself
so that it is of uniform thickness and secure with butcher's string.
Place meat in a dish and pour marinade over meat, cover, and
refrigerate for 4 to 6 hours, or up to overnight, turning meat over
several times.
Preheat grill or oven to 350F. When grill is ready, place meat on
oiled surface and reserve the liquid from the marinade. Cook over
high heat with lid closed, turning meat often and occasionally
basting with the marinade. Cook for approximately 25 minutes for
medium rare. Serve with horseradish cream on the side.
Quote of the Day...
Quote of the Day...
"It is the nature of man to rise to greatness if greatness is expected of him."
– John Steinbeck
About John Steinbeck
American author John Steinbeck is famous for his portrayals of workers struggling during the Great Depression in books such as the Dust Bowl novel The Grapes of Wrath and the novella Of Mice and Men. He was born in 1902 in California, the setting for many of his novels. Fascinated with marine biology, he joined an expedition in the Gulf of California, which led to the book The Sea of Cortez and an understanding, shown in his work, of the interdependence of living organisms. He died in 1968.
Comics 04/29
Peanuts
by Charles Schulz
Big Nate
by Lincoln Peirce
Dilbert
by Scott Adams
Grand Avenue
by Steve Breen
Luann
by Greg Evans
Rose Is Rose
by Created by Pat Brady; by Don Wimmer
9 Chickweed Lane
by Brooke McEldowney
Frazz
by Jef Mallett
Cow & Boy
by Mark Leiknes
Lola
by Todd Clark
Over the Hedge
by Michael Fry and T Lewis
Pickles
by Brian Crane
Raising Duncan Classics
by Chris Browne
Spot the Frog
by Mark Heath
by Charles Schulz
Big Nate
by Lincoln Peirce
Dilbert
by Scott Adams
Grand Avenue
by Steve Breen
Luann
by Greg Evans
Rose Is Rose
by Created by Pat Brady; by Don Wimmer
9 Chickweed Lane
by Brooke McEldowney
Frazz
by Jef Mallett
Cow & Boy
by Mark Leiknes
Lola
by Todd Clark
Over the Hedge
by Michael Fry and T Lewis
Pickles
by Brian Crane
Raising Duncan Classics
by Chris Browne
Spot the Frog
by Mark Heath
|
Adam@Home by Brian Basset  |
|
Bloom County by Berkeley Breathed  |
|
For Better or For Worse by Lynn Johnston  |
|
Non Sequitur by Wiley Miller  |
|
Cornered by Mike Baldwin  |
|
Flo and Friends by Jenny Campbell  |
|
Heart of the City by Mark Tatulli  |
|
Liberty Meadows by Frank Cho  |
|
Loose Parts by Dave Blazek  |
|
The Meaning of Lila by John Forgetta and L.A. Rose  |
|
Nest Heads by John Allen  |
|
One Big Happy by Rick Detorie  |
|
Overboard by Chip Dunham  |
|
Pooch Café by Paul Gilligan  |
|
Red and Rover by Brian Basset  |
|
Stone Soup by Jan Eliot  |
|
FoxTrot Classics by Bill Amend  |
|
Calvin and Hobbes by Bill Watterson  |
|
Pibgorn by Brooke McEldowney  |
Sunday, April 27, 2008
Black Magic
Amarula FinalÉ Recipe #220556
A delightfully different take on the traditional Bailey's shake - using Amarula-from the Amarula Cream website- makes 4 - depending on how big you want them!! YUMMY! If you haven't tried this fabulous liquor,you are really missing out!
by Mommy Diva
10 min | 10 min prep | SERVES 4
| 250 | ml Amarula cream liqueur |
| 1/2 | liter ice cream |
| 250 | ml filter coffee, cooled |
| 50 | g chocolate, grated |
| 40 | ml chocolate syrup |
| 50 | ml cream, whipped |
| 4 | maraschino cherries |
- In your blender, place the Amarula Cream, the ice cream, coffee and half the grated chocolate.
- Blend for a few seconds.
- Swirl the chocolate sauce around the sides of the glasses.
- Pour the Amarula mixture into each glass. Top with a little whipped cream, the remaining grated chocolate and a maraschino cherry or garnish as desired.
- Enjoy! :).
Black Magic Recipe #222998
Another easy to make Amarula cocktail. That guy at the liquor store must like Amarula, he told me about this one too!
by Chef~V
4 min | 2 min prep | SERVES 1
| 1 | ounce Amarula cream liqueur |
| 1 | ounce Creme de Cacao (white) |
| 1 | ounce Kahlua |
- Mix together in a martini shaker and serve over ice or strained in a glass.
Amarula Frappé Recipe #179482
This is a delicious coffee Adult milkshake! The recipe uses Amarula Cream Liquor from South Africa. It is sold at most liquor stores. The frappé looks great in a highball glass with a long stem or large mouth wine goblet. If you love chocolate and coffee... this shake is for you!
5 min | 5 min prep | SERVES 1
| 2 | ounces Amarula cream liqueur |
| 4 | ounces black coffee |
| 1/2 | cup chocolate ice cream (2 big scoops) |
| 2 | ounces milk or cream |
| whipped cream (optional) | |
| chocolate-covered espresso beans, garnish (optional) |
- Put the first 4 ingredients into a cocktail shaker and shake until creamy. The coffee should be warm enough to slightly melt the ice cream.
- Pour into a highball glass and garnish with whipped cream and chocolate covered espresso beans.
Nutty Irishman Went South African! Recipe #186129
This is a spin off of my Recipe #184346 using Amarula cream liqueur from South Africa. Very tasty and strong coffee.
by ~Rita~
15 min | 5 min prep | SERVES 1
| 5 | ounces strong coffee | |
| 1 | ounce Amarula cream liqueur | |
| 1 | ounce Frangelico | |
| 1 | ounce Kahlua | |
| Garnish | ||
| caramel syrup | ||
| whipped cream | ||
- Mix the first 4 ingredients in a large mug. Top with whipped cream and drizzle caramel.
Quote of the Day...
Quote of the Day...
"We cannot live for ourselves alone. Our lives are connected by a thousand invisible threads, and along these sympathetic fibers, our actions run as causes and return to us as results."
– Herman Melville
About Herman Melville
American author Herman Melville is best known for his epic whaling novel, Moby-Dick, which wasn't recognized as a masterpiece until after his death. He was born in New York in 1819. At age 20, he went to sea on a whaling ship. His seafaring adventures included time with cannibals in the Marquesas Islands, the basis for his successful novel Typee. His later, more philosophical, novels were not as well received as his early adventure yarns, and he died in obscurity in 1891.
Peanuts
by Charles Schulz
Big Nate
by Lincoln Peirce
Dilbert
by Scott Adams
Grand Avenue
by Steve Breen
Luann
by Greg Evans
Rose Is Rose
by Created by Pat Brady; by Don Wimmer
9 Chickweed Lane
by Brooke McEldowney
Frazz
by Jef Mallett
Cow & Boy
by Mark Leiknes
Lola
by Todd Clark
Over the Hedge
by Michael Fry and T Lewis
Pickles
by Brian Crane
by Charles Schulz
Big Nate
by Lincoln Peirce
Dilbert
by Scott Adams
Grand Avenue
by Steve Breen
Luann
by Greg Evans
Rose Is Rose
by Created by Pat Brady; by Don Wimmer
9 Chickweed Lane
by Brooke McEldowney
Frazz
by Jef Mallett
Cow & Boy
by Mark Leiknes
Lola
by Todd Clark
Over the Hedge
by Michael Fry and T Lewis
Pickles
by Brian Crane
|
Adam@Home by Brian Basset  |
|
Bloom County by Berkeley Breathed  |
|
For Better or For Worse by Lynn Johnston  |
|
FoxTrot by Bill Amend  |
|
Non Sequitur by Wiley Miller  |
|
Heart of the City by Mark Tatulli  |
|
Liberty Meadows by Frank Cho  |
|
The Meaning of Lila by John Forgetta and L.A. Rose  |
|
Nest Heads by John Allen  |
|
One Big Happy by Rick Detorie  |
|
|
|
Pooch Café by Paul Gilligan  |
|
Red and Rover by Brian Basset  |
|
Rubes by Leigh Rubin  |
|
Stone Soup by Jan Eliot  |
|
Strange Brew by John Deering  |
|
Working It Out by Charlos Gary  |
|
Calvin and Hobbes by Bill Watterson  |
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