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mbare
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Enthusiastic, payment industry veteran, hodler and believer Sicilian food expert. Feel free to ask me recipes and advise, I’ll be happy to help you!
Replying to Avatar Derek Ross

You'll want to watch nostr:npub1xtscya34g58tk0z605fvr788k263gsu6cy9x0mhnm87echrgufzsevkk5s on the latest episode of What Bitcoin Did with nostr:npub14mcddvsjsflnhgw7vxykz0ndfqj0rq04v7cjq5nnc95ftld0pv3shcfrlx 🤙🏻 It's a great interview and my man Will does a fantastic job as usual 🫂 Peter is an excellent conversationalist too. I love that all of his interviews are essentially just people sitting back, relaxing, and shooting the shit.

Peter, what do I have to do to get you to update your website to have Nostr socials at the bottom AND to create a WBD npub? Do I have to Zap Danny some Happy Birthday sats or something? C'mon man! 🫂🤙🏻💜

https://youtu.be/Mw8HunixHP0?si=PYMojTMHH61BYN8V

Amazing interview, worth watching every single minute. Will Casarin is a great visionary and we all need to support the expansion of Nostr

The incumbent who’s acting worse than a mafia cartel to prevent the unstoppable arrival of micropayments using LN.

Chopped parsley, garlic, salt, pepper, lemon juice and plenty of olive oil. Mix all together and rub the internal part of the ventresca (position the ventresca with the exterior on the bottom of the tray). Oven for 18 minutes at 190 degrees (Celsius!)

Top and sigle fish recipe: fresh tuna ventresca on the oven