This is so important.
When I look at the whole pie that is my energy output and subtract corporate taxes, income tax, sales tax, property tax, banking fees, insurance premiums, and on and on: it became clear that what’s left is a small, devaluing percentage.
My TFSA and RRSP barely tread water against inflation when managed by the bank. What did I do: I expended countless additional hours of energy researching and self-directing my small piece of the pie. I don’t enjoy it. As soon as I’m comfortable with an investing concept in the traditional markets: the rules seem to change. 2020 I said “I’m done with this”.
#Bitcoin (so simply) stores the value of my efforts, obviously, but it’s greatest recurring gift is the time it saves me.
A zap could lead to a conversation. A conversation could lead to friendship. We are all the mean net-worth of the people we surround ourselves with. You next zap could be an investment in yourself.
Nothing at all. It’s a smear campaign, perpetrated by the deep pockets over at #footstr
Light mode during the day and dark mode at night. Is there any other way?
I mix it up. Lots of love for #[4] and I also use Phoenix for their drain feature. If you get into running a node: Blixt has a tonne of options.
That Blue watch-only wallet though 🤌
Chroniclez
The zArchive
Despite what may be going on in your life, I guarantee that if you stop what you’re doing, take a couple deep breathes and, reflect on the fact that YOU control your money and therefore your present and future: your day will get significantly better. #Bitcoin
GM, #nostr
Try to do something nice for someone today. Even if it means going out of your way to do it. Show the people you love that they matter.
#tunstr is my fav #nostr content
“Not accessible in my region”.
I know you’re a man of good taste so I’ll assume this is Pavement, Zap you, and blaze on
https://spotify.link/U41Rp2e36yb
#tunestr
Malkmus at a #Phish show? Two of the greatest of all time. Legends and hero’s of mine.
GM! We are the young lions! #nostr #coffeechain
Sorry if that posted a bunch of times: I went to post, Damus crashed and I mashed the shit out of the post button because that took a looooong time to type out.
Here is our family recipe:
PITAS
Sponge:
7g Yeast
125g All-purpose flour
250g warm water
Combine and let the sponge rest for about 20 mins at room temperature.
In a stand mixer bowl combine:
1 sponge from above
1 1/2 Tbsp Olive oil
2 tsp fine sea salt
220g All-purpose flour
Knead with the dough hook for 5-6 minutes on low, adding a little more flour as required. You want the dough to pull away from the sides and basically have everything in a ball on the dough hook and nothing but residual oil on the sides.
Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.
Here is our family recipe:
PITAS
Sponge:
7g Yeast
125g All-purpose flour
250g warm water
Combine and let the sponge rest for about 20 mins at room temperature.
In a stand mixer bowl combine:
1 sponge from above
1 1/2 Tbsp Olive oil
2 tsp fine sea salt
220g All-purpose flour
Knead with the dough hook for 5-6 minutes on low, adding a little more flour as required. You want the dough to pull away from the sides and basically have everything in a ball on the dough hook and nothing but residual oil on the sides.
Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours. Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
Sprinkle a small amount of flour on a work surface and top of a dough ball; gently pat dough ball flat with your fingers, forming a flat, round bread about 1/4 inch thick. Let dough round rest for 5 minutes. Repeat with remaining dough balls. Brush a cast-iron skillet with remaining 3/4 teaspoon olive oil and place over medium-high heat. Lay pita bread into hot skillet and cook until bread begins to puff up and bottom has brown spots and blisters, about 3 minutes. Flip, cook 2 more minutes, and flip back onto original side to cook for about 30 more seconds. Pita bread will begin to puff up and fill with hot air. Stack cooked breads on a plate; when cool enough to handle, break breads in half and open the pocket inside for stuffing.