I know that a lot of people are debating when a correction will happen. With my luck and track record, this is the most accurate forecast out there. You're welcome for my sacrifice. Thought I should let you know.
Dune 3 runs in December. Here's the link to buy direct and avoid extra fees: https://www.tickmarq.com/sites/esquireimax/films/ST00001322
They can also be purchased on Fandango if the website crashes. I'm not affiliated with the Esquire IMAX in anyway, I just like going to the movies and feel grateful that we have a true IMAX in Sacramento. The Esquire IMAX is the only true, full sized IMAX screen in this area. Get your tickets early, there are dead center seats still available.
Hell yeah: https://www.nba.com/kings/pass
Made my stock with onions, mushrooms, thyme, garlic, and chicken base. Risotto has shallots, garlic, white wine, stock, nip of butter, and a bunch of parm stirred in at the end and topped to finish. Lemon squeeze and salt to serve. Dry packed scallops with salt and pepper.
I constantly dance, bop, and move my feet every set and it kicks my step count up. Oddly my upper body hurts more today than my legs, from throwing my arms and hands up when I dance.
Boys noize the final day kicked the numbers the highest, what a party such a great crowd out there at that set.
Took work off today in anticipation. Eating all the carbs and spending a couple hours in my gym’s hot tub, will a nice afternoon nap.
The grape, Grk, grows almost exclusively on the island of Korcula in Croatia. Pretty sure the vintage was 2025, didn’t catch it in my pics, pulling from memory. If you go to Croatia, definitely spend time (if not most of your trip), on the islands. Snatched a bottle while on Korcula before taking a ferry to Dubrovnik, which you’re seeing in the background.
Nose: honeydew melon, touch of pineapple
Palate: medium body, feels creamy on the palate, limestone minerality, lemon, touch of pineapple, and some nuttiness and salinity on the finish
Had plavac mali a few different times, mixed on some occasions from other producers, but this one was delightful.
Small mom and pop style operation on the island of Korcula. They got their start recently as a business, within the last 2 years or so, but sounds like the family has been making wine for a long time. Snapped the pic in Dubrovnik after taking the bottle with me on a boat from Korcula. If you go to Croatia, be sure to visit a couple islands. They’re an absolute gem.
Buska (the name they gave their wine, which I take to be their flagship) recently scored 94 points from Decanter, and they were really proud of this accomplishment especially as a new business. They should be.
Wine came in at 14.5%. Medium body, beautiful color. Tasted something between cab franc and sangiovese to me. Grippy tannins out of the bottle, intensely but pleasantly dry. Black cherry, cranberry, orange zest, leather, hints of thyme, clove and espresso.
Absolutely loved this wine, be sure to visit them if ever on the island of Korcula. Here’s their spot: https://maps.app.goo.gl/NmQBSAPeaur6BXEe8?g_st=ic
Could be trades, strategy, or rotations. Thoughts?
A play on Malcolm Reed’s original recipe, with a twist. Cherry and pecan wood, with kingsford bag of blue. Weber kettle with a smoke and sear insert. Salt and pepper on pork belly. 3 hours on the smoke at 250. 1.5 - 2 hours wrapped in foil with some apple cider vinegar. This is where I depart from Reed’s recipe, he uses butter, honey, and brown sugar to glaze. I glazed with butter, sour cherry preserves (called visino, and has big chunks of cherries running through it), and chipotles in adobo. Glaze made on stovetop then sets for 20 min or so uncovered on meat in smoker.
Sweet, spicy sticky goodness. Pork loves cherries. The burnt end just melts away in your mouth, so damn delicious on king’s Hawaiian rolls.
The party went crazy for it, was a great last cook.
Definitely a little in the feels that I’m not allowed to do this anymore, but I get it better for safety. One day I’ll be back at it again.
If I stop using fin twice a year for 2 full months, every 6 months or so, how much will this impact my hair re-growth / stopping hair loss.
Anyone else do this?
I bought a steel attachment for the front of my bike that fit an XL pizza box warmer perfectly. So I’d get food for DoorDash and strap it in. I did it as a little extra cash on the side while also getting my exercise in for the day.
Can’t entirely remember how DoorDash worked, but think back in the day they’d backlist you for rejecting enough orders, and I was getting close to the edge, so I said fuck it (and also fuck my life) and did it lol.
Made it to the very last minute of the estimated delivery window time for this order. When I brought the guy his lasagna, garlic bread, salad whatever, he looked like he saw a ghost. I was completely dripping sweat lol, “here’s your Sonny’s, later” and went home.
The decent down was sick though.
Anyway funny memory thought I’d share.
It out yet? Can’t find it anywhere, trying to decide between Saturday and Sunday
Think we all knew he was a stud. Stoked for him to be running the Giannis era Heat.
Seeing former Kings players as important players on contenders three years in a row will hurt though.
Here’s the logic. A playoff team could package salary filler plus a young player and modest draft capital (maybe a protected first and 2 2nds) to take a flier on Lavine, an elite 3 point shooter, as a 6th man. Then if it doesn’t work, he frees up a ton of money from the books.
Feel like there’s a world where a team wanting to be competitive next year would want his firepower off the bench.
Begs the question if the Kings could get better value back vs. just letting him expire then signing free agents.
What are your thoughts on potential packages available for him?