I get a total of 15, what’s yours? 😂🫂💜

Hey so I already got two incredible hugs, but I’m having a really bad day and am selfishly boosting in hopes of getting more. If you have a hug or two to spare and don’t mind, I will cherish it forever. Thank you for your time. nostr:note1qrkfelr44l3ldmwe4rvtqneze63n4vk9szw0h4qafj4wjnh99rlqh2294a

This downloads the entire LN graph to your device so you can route payments privately. It’s about 100mb

If you're a big country that would like to be the poorest per capita, sell all the Bitcoin you can… Also why is Blackrock and Fidelity so busy buying in the last 2 days?

#saxony #germangovernment #bitcoin nostr:note1hnk05g9q48kvmt2q9ekppzyg647xqsfrwyfumz9lcvtem0q66v2ss5xhhl

Fun fact: New York City produces 28 BILLION pounds of trash every year.

That’s 12.7 BILLION kilograms of trash for you non-Americans.

For comparison, the Statue of Liberty weighs 450,000 pounds.

So NYC produces the equivalent of 62,222 Statues of Liberty in TRASH per year. nostr:note1cyhw9ux8mu02k6qx8t4e0q8c0f7jkr0h7zyfpc292u59dc99qwfq63xv2s

Fantastic! So you shouldn't have a problem to do focaccia, especialy with such a mature levain 🙂

Sure no problem. It is a very basic one, but still tasty 🫂💜

The American Burger Bar in Unterhaching now accepts Bitcoin via

@OpagoPay

.

The Burger Bar was founded by Maja and David and opened in September 2013. Owner David, a true American who has been living in Germany for 20 years, and Maja, a native of Munich, created the American Burger Bar with the simplest ingredients, a lot of love, and passion.

📍 Am Sportpark 3, 82008 Unterhaching, Germany

What started as a humble food truck has now become one of the most renowned spots in and around Munich for the tastiest burgers.

The American Burger Bar in Unterhaching now accepts Bitcoin via

@OpagoPay

.

The Burger Bar was founded by Maja and David and opened in September 2013. Owner David, a true American who has been living in Germany for 20 years, and Maja, a native of Munich, created the American Burger Bar with the simplest ingredients, a lot of love, and passion.

📍 Am Sportpark 3, 82008 Unterhaching, Germany

What started as a humble food truck has now become one of the most renowned spots in and around Munich for the tastiest burgers.

Da ist ist ein Post über #Inflation*.

Dein Fiat-Schuldgeld der Zentralbank ist stabil. Du musst die ständige Botschaft deines planwirtschaftlichen Zentralkomitees für Geldwirtschaft nur oft genug verinnerlichen. Auch ich als gelernter Jungpionier der DDR habe gelernt, dass der Staat mit seinen Funktionären als Vorbild dient. ✊ 🕊️ 🇪🇺

*das Preisschild findet sich im oberen Bildrand.

#StudyBitcoin 🧡

#bitcoin #nostr #einundzwanzig

Preiserhöhung beim 49 Euro Ticket!

Die genaue Erhöhung ist bislang unklar aber ich habe das schonmal vorgerechnet. Unter Madame Lagarde’s Inflationsvorgabe können die Bürger in 2025 eine Preiserhöhung von 98 cent* erwarten.

*(49 mal 1,02)

Study #bitcoin 🧡

Sure:

⭐️Focaccia dough :

300g Bread Flour

215g Water

6g Salt

60g Levain

15g Olive oil

⭐️On day 1

Mix water, flour, salt, levain and olive oil well until all the flour is fully hydrated and no dry flour bits remain.

Let it sit for 1 hour.

1 set of stretch-and-fold

Rest 30 min

Do coil fold # 1

Rest 30min

Do coil fold # 2

Rest 30min.

Transfer dough into container with lid, previously lightly oiled.

Do overnight fermentation in the refrigerator (up to 48 hours)

⭐️On day 2

Transfer the dough to lined baking tin

Proof until double and bubly.

Preheat oven at 230C

Drizzle a tablespoon of olive oil over the dough and gently dip your fingertips to create bubbles

Bake at 230 C for about 20-23 min.

⭐️Before baking I dusted the dough with coarse salt, you can add your favourite herbs, sun-dried tomatoes etc...

Sure:

⭐️Focaccia dough :

300g Bread Flour

215g Water

6g Salt

60g Levain

15g Olive oil

⭐️On day 1

Mix water, flour, salt, levain and olive oil well until all the flour is fully hydrated and no dry flour bits remain.

Let it sit for 1 hour.

1 set of stretch-and-fold

Rest 30 min

Do coil fold # 1

Rest 30min

Do coil fold # 2

Rest 30min.

Transfer dough into container with lid, previously lightly oiled.

Do overnight fermentation in the refrigerator (up to 48 hours)

⭐️On day 2

Transfer the dough to lined baking tin

Proof until double and bubly.

Preheat oven at 230C

Drizzle a tablespoon of olive oil over the dough and gently dip your fingertips to create bubbles

Bake at 230 C for about 20-23 min.

⭐️Before baking I dusted the dough with coarse salt, you can add your favourite herbs, sun-dried tomatoes etc...

Happy birthday to me! 🎂👩‍❤️‍💋‍👩🍾

GM 💜 Howa re you today? It was a baking day, made some sourdough foccacia for cold cuts. #foodstr #food #plebchain

Gm! ☕️ How are you today? 💜🫂 Yesterday we had a #nostr meetup in Munich. It was fantastic 😍 and I really enjoyed it 💜

Today I picked some red currants and gooseberries. The harvest is not impressive but I have one bush each. #foodstr #garden #plantstr #plebchain

posts like these is what zaps were made for. time to unload some zaps folks.

freedom money 🤝 freedom nostr:note1eppuucmjkrux55k9gmtta9kxfua56tfrfy8sankwmlf34aach6zqggurwa