I feel like BTC just has to go down in this part of the cycle and that includes even when it makes no sense.
MSTR and @saylor ain't selling shit, 32 BTC won't move the needle in a second let alone a day or a week.
ETFs keep stacking and are not dumping.
I am not selling, I don't know anyone who is selling but I know a lot of buyers. It doesn't have to make sense.
I have been on this train since 2012, this is just the ride that is required if you want the upside. Hold on folks, no matter what your insta-fluncer of choice says, the bottom comes in from Oct-Nov of this year in the cycle.
We ain't bottomed yet! More to come, hands up, enjoy the dips, the banked turns and the loops.
Oh and DCA every fuckin day!
Today at 12:00 CDT
We discuss Start9 and digital freedom with Jesse Markowitz, including StartOS, StartTunnel, self hosted services, privacy, Bitcoin tools, and taking real control of your digital life.
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Live today at 12 CDT - We celebrate TSPC turning 18, Laws of Life Book Two dropping & then dig into AI power demand, the coming AI boom and bust cycle, Iran, SpaceX, Tulsi, Fauci, the UK & more.
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Live at Today at12:00 CDT – Books, Bitcoin, Biochar & Bullsh!t.
My new book, Social Security math, the Karmelo Anthony case, biochar in steel, Saylor hate, Elon rage bait, garden wins and indoor mushroom plans and a ton more.
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Otlonpe Rechargeable Portable Fan – Item of the Day - Alton Brown told me how to use this fan for cooking while I was on an airplane between Denver and Dallas. Yes really. Well, sort of. 😝
Just something I came up with based on a pizza in Estes Park. Chicken Pesto Pizza with Prosciutto was the pizza and it was good but sparse on toppings and too much oil.
This is what it inspired.
Low carb too - I cooked chicken thigh in advance and made homemade pesto too. Chicken was allowed to cool. Cut in pieces and put in a carbon steel skillet.
Then the pesto was added and a bit of an Italian cheese blend. Toppings were mostly from the garden tomato, peppers, garlic, bacon, into a 425 degree oven for about 18 minutes, ticked on the broiler for about 3 more on low, then one minute on high.
Removed and added fresh herbs and shave parm. Herbs all from the garden, fennel frond, basil, thyme and parsley.
I was inspired by a pizza but in my opinion I made something with very low carbs and it was absolutely better!
The wife's response was, "I could eat that every day". I simply said "the variations on it are endless".