Time to short the S&P?

last weekend in three pictures

Ever feel like you're not doing enough?

Senator Bill Bradley's bio blurb:

Senator William W. Bradley is a Managing Director of Allen & Company LLC. From 2001-2004, he acted as chief outside advisor to McKinsey & Company’s nonprofit practice. He was a Senior Advisor and Vice Chairman of the International Council of JP Morgan & Co., Inc. from 1997-1999. During that time, he also worked as an essayist for CBS evening news, a visiting professor at Stanford University, Notre Dame University and the University of Maryland. Senator Bradley served in the U.S. Senate from 1979 – 1997 representing the state of New Jersey. In 2000, he was a candidate for the Democratic nomination for President of the United States. Prior to serving in the Senate, he was an Olympic gold medalist in 1964 and a professional basketball player with the New York Knicks from 1967 – 1977 during which time they won 2 NBA championships. Senator Bradley holds a BA degree in American History from Princeton University and an MA degree from Oxford University where he was a Rhodes Scholar. He has authored six books on American politics, culture and economy, including the recently published, “The New American Story”.

Sentence of the week: On Tom Perkins' (of KPCB) Yacht

"But three towering 192-foot masts - unsupported by the usual fore and aft stays and shrouds on the sides - would scare the Top-Siders off even Columbus or Magellan."


http://www.wired.com/culture/design/magazine/15-07/ff_boat

cheese

So my blog reader, of course, you are a wine connoisseur. You know the difference between a '97 and a '99 California Cabernet Sauvignon, and what kind of dessert to pairs up well with a iced-up Riesling. But maybe you are just starting to enjoy cheese. For your benefit (and mine - so that I can learn more about cheese) here is the proper way of tasting cheese:

When tasting cheeses, consider these guidelines:

1. Let the cheese warm to room temperature so that its aromas and flavors are at their maximum levels.
2. Taste milder cheeses first and progress to the stronger flavored ones, leaving blue cheeses till near the end and tasting "stinky" cheeses last.
3. Taste each cheese at its center first and then work your way to the outside where the cheese is most aged and stronger in flavor.
4. Taste the rind/skin last.
5. Taste starting from the tip of your tongue working towards the back of your mouth. This takes advantage of all of the taste receptors in your mouth and brings the cheese in contact with of all of the sense areas: sweet, salty, acidic, bitter, etc.
6. Take note of these characteristics when you taste:
1. texture — smooth, grainy, crunchy, etc.
2. density/weight — how compact the cheese feels in your mouth.
3. intensity — how flavorful is the cheese.
4. acidity — tartness, lemony.
5. duration/finish — how long each of the characteristics last.
6. fruit — fresh dairy tones, sweetness.
7. saltiness.
8. flavors — earthy, nutty, roasty, toasted, musty, mushroomy, meaty , etc.
   
7. Aroma - don't be shy about smelling the cheese just as you would wine.

- Great American Cheese

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I do miss the fresh Dutch Gouda cheese that I frequently bought when I was living/studying abroad in the Netherlands. Trader Joes satisfies me for now.