Dull Academic Incessant Liturgical Yapping: Philosophical Orations on Order & Reaction
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Another very strong example of the phenomenon described in the post I'm replying to. This home in Portland, OR costs $250,000.
Folks will often tell me, "That home is only $70,000, it must have major issues."
This is true if it's in a profitable area.... But often, the biggest "issue" causing a home to have a low price is that it's in a low demand area.
Location, location, location. Avoid the locations in high demand, and you can buy cheap.
Folks will often tell me, "That home is only $70,000, it must have major issues."
This is true if it's in a profitable area.... But often, the biggest "issue" causing a home to have a low price is that it's in a low demand area.
Location, location, location. Avoid the locations in high demand, and you can buy cheap.
Dull Academic Incessant Liturgical Yapping: Philosophical Orations on Order & Reaction
Photo
On the other hand, $250k in a poor area gets you a beautiful 4 bedroom house on 40 acres with farmland equipped with a chicken coop, various pens and fencing, and automatic watering systems, acres of forest with walking trails, and a stream running through it
Earlier this year, I bought a house and land in the U.P. and moved from Illinois. Paid a bit over $70k in total.
When I tell that to Illinois friends, they say "what's wrong with it?" They expect that it's some dingy little shed about to fall over.
When I tell Yooper friends, they say "what, you bought a mansion? Why would you pick something that pricey?" Their expectation is that a reasonable house should cost something like half that.
Location, location, location.
When I tell that to Illinois friends, they say "what's wrong with it?" They expect that it's some dingy little shed about to fall over.
When I tell Yooper friends, they say "what, you bought a mansion? Why would you pick something that pricey?" Their expectation is that a reasonable house should cost something like half that.
Location, location, location.
The mouth of the Hurricane River unfurls like a glistening ribbon, carving its way through dense forests before spilling generously into the vast embrace of Lake Superior. The sun dances upon the water's surface, sending sparks of gold into the air while the distant lullaby of waves serenades every visitor. Towering white pines stand sentinel, their boughs whispering stories of ancient times and Yooper legends. As one stands on its shores, it's hard not to feel that familiar tug of "da U.P." magic, making even the staunchest of travelers declare, "there's no place quite like this, eh?"
Forwarded from Thieves Of Wonders️️️ (Scott Metcalf)
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Forwarded from TG Chess Classic
Our next free chess tournament for right wing Telegram schizos has been scheduled.
On October the 28th, we'll be competing for a $50 first place prize, and those under certain rating thresholds have the chance to win free lessons with a professional coach.
The time control will be 15 minutes with a 10 second increment. There will be 7 rounds.
To join our tournament, you must first create a LiChess account. After that, or if you already have an account, you must join our club by clicking here, pressing the "join team" button, and then using club password "Nigger". After you're on the team, you'll be able to sign up for the tournament here.
Best of luck, everyone!
On October the 28th, we'll be competing for a $50 first place prize, and those under certain rating thresholds have the chance to win free lessons with a professional coach.
The time control will be 15 minutes with a 10 second increment. There will be 7 rounds.
To join our tournament, you must first create a LiChess account. After that, or if you already have an account, you must join our club by clicking here, pressing the "join team" button, and then using club password "Nigger". After you're on the team, you'll be able to sign up for the tournament here.
Best of luck, everyone!
You can make better tasting, healthier mayonnaise at home for less than it costs at the store. Learning to use egg yolks to bring together fats and liquids pays off like few other cooking skills can. Not only does homemade mayonnaise have a fresher, more vibrant flavor, but you also control the ingredients, allowing you to opt for high-quality oils, add a touch of flavors you enjoy (I added home grown habanero, thyme, and cilantro to this one), and avoid ingredients you'd rather not have in your food. Additionally, mastering this emulsification process provides a foundation for creating other sauces and dressings. So, the next time you think about reaching for that store-bought jar, remember that with just a few ingredients and a little technique, you can elevate your dishes with the rich, creamy goodness of homemade mayo.
Stay poor, friends.
Stay poor, friends.
Dull Academic Incessant Liturgical Yapping: Philosophical Orations on Order & Reaction
Photo
Guide to Basic Homemade Mayo:
For a classic yet simple mayo, you'll need five essential components:
1. Emulsifier: Egg yolk and a touch of Dijon mustard or ground mustard is a good place to start.
2. Oil: Your preference; olive oil is my favorite, but avocado oil also works well.
3. Acid: Lemon juice is the best starter choice, but vinegar is also great.
4. Liquid: Mostly covered by the acid. However, you may need to add a touch of water later if required.
5. Flavorings: For a basic mayo, just a pinch of salt will do.
Procedure:
1. In a bowl, whisk together your egg yolk, 1/2 a teaspoon of mustard, and 1-2 teaspoons of acid (or more but with the same ratio)
2. Begin emulsification by adding a few drops of oil to the mixture while whisking continuously. Add a few drops at a time at the start. Gradually, as the mixture begins to emulsify, you can add more oil at a time.
3. Continue whisking and adding oil until you reach your desired consistency. If it gets too thick, thin it out with a bit of water or more acid, depending on your flavor preferences.
4. If the mayo breaks, don't worry! Start with a fresh egg yolk in a new bowl and slowly whisk the broken mayo into it.
5. Lastly, salt to taste (if you plan on making it very thick, you should probably add the salt a little earlier).
Then, once you're comfortable with the basics, you can experiment by adding herbs or spices or otherwise changing up the ingredients.
For a classic yet simple mayo, you'll need five essential components:
1. Emulsifier: Egg yolk and a touch of Dijon mustard or ground mustard is a good place to start.
2. Oil: Your preference; olive oil is my favorite, but avocado oil also works well.
3. Acid: Lemon juice is the best starter choice, but vinegar is also great.
4. Liquid: Mostly covered by the acid. However, you may need to add a touch of water later if required.
5. Flavorings: For a basic mayo, just a pinch of salt will do.
Procedure:
1. In a bowl, whisk together your egg yolk, 1/2 a teaspoon of mustard, and 1-2 teaspoons of acid (or more but with the same ratio)
2. Begin emulsification by adding a few drops of oil to the mixture while whisking continuously. Add a few drops at a time at the start. Gradually, as the mixture begins to emulsify, you can add more oil at a time.
3. Continue whisking and adding oil until you reach your desired consistency. If it gets too thick, thin it out with a bit of water or more acid, depending on your flavor preferences.
4. If the mayo breaks, don't worry! Start with a fresh egg yolk in a new bowl and slowly whisk the broken mayo into it.
5. Lastly, salt to taste (if you plan on making it very thick, you should probably add the salt a little earlier).
Then, once you're comfortable with the basics, you can experiment by adding herbs or spices or otherwise changing up the ingredients.