March 30, 2021

CNBC: Senate Democrats propose capital-gains tax at death with $1 million exemption

Would be a mess to administer. Only works easy if the assets are in stock market. Illiquid assets would be very complicated. 

Would create a while lot more "shielding structures" private foundations and charities that are largely make believe.  


Senate Democrats propose capital-gains tax at death with $1 million exemption
A group of senators proposed a plan Monday to get rid of the co-called "step-up in basis" and tax unrealized capital gains at death.

Read in CNBC: https://apple.news/AJk6b5jd3R-eanT0oY6D_5A


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S&P 500 could surge to 8,000 in about 100 months: strategists


It is disturbing that to a certain degree I agree with this article.  For the next "time" I don't see an alternative investment that is going to make any sense.  Everything is becoming unhinged and I don't see a way forward except to invest in equities.  Everything else is going to a zero yield, valuations are sky high and are likely to go higher as we see all of the stimulus and government spending play out.  Disconcerting.  Safest way to play it is still cash secured puts.  It gives you some level of variation protection and work to buy things that are relatively on their lower end for the last 20-60 days.  Pretty messy going forward with few other options.  


S&P 500 could surge to 8,000 in about 100 months: strategists

The portfolio strategist team of Inigo Fraser-Jenkins and Alla Harmsworth at AllianceBernstein are out with a new long-term call on S&P 500, and it's a headline-grabber — especially now amidst a renewed bout of volatility after the blowup of Bill Hwang's family office.

Over the next eight and a half years, the S&P 500 (^GSPC) could reach 8,000, says the duo. The S&P 500 currently trades a shade under 4,000, which was the pair's prior target price for the major index.

The call is rooted in two expectations: low inflation and the inherent desire by investors to own stocks relative to other assets.

"We argue that we are in a very different policy environment. For the first time in at least a decade there is a plausible narrative for why inflation may rise. In addition, there are also reasons why rates may not respond as quick to inflationary signals. This leaves us with the prospect of persistent low real yields which can justify market valuations," explains the two strategists in an extensive 16-page research note obtained by Yahoo Finance.

And with the prospect of low long-term inflation, equity investors will be hard pressed not to bite consistently at the apple. That's even if valuations on equities look rich on the surface.

Points out the team, "In absolute terms valuation appears to be an impediment to returns. The Shiller PE [multiple] at 36x is at the top end of the 120-year range. But valuation has failed to be a guide for equity returns for over a decade. An investor who followed valuation would have sold equities years ago. Policy has trumped valuation. Moreover, the lack of other appealing assets that offer positive real returns means flows into equity are likely to continue, "TINA" [there is no alternative] is not enough to make a fundamental justification for returns, but it can beget significant flow."

They do acknowledge the market's present concerns on rising inflation and how that may influence interest rates and ultimately stock prices. An inflationary outbreak is a key risk to the 8,000 S&P 500 call, the pair note.

"The most important point is that for the first time in at least a decade there is a plausible case for inflation. If this became 'unanchored' this could undermine the outlook, but we would argue that a moderate level of inflation would be positive," says Fraser-Jenkins and Harmsworth.

Brian Sozzi is an editor-at-large and anchor at Yahoo Finance. Follow Sozzi on Twitter @BrianSozzi and on LinkedIn.

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CNBC: Mutations could render current Covid vaccines ineffective soon, experts warn

This would just be annoying.


Mutations could render current Covid vaccines ineffective soon, experts warn
Mutations of the coronavirus could render current vaccines ineffective within a year, according to a survey of experts.

Read in CNBC: https://apple.news/Aa23u8ZhnQSGSrQBces_gGQ


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March 29, 2021

CNN: CDC director gives emotional warning of 'impending doom'

Sad post. Hopefully she is wrong. Unfortunately my current opinion is this is going to stay a mess for a while. 


CDC director gives emotional warning of 'impending doom'
After announcing that the United States has surpassed 30 million cases of Covid-19, Dr. Rochelle Walensky, director of the US Centers for Disease Control and Prevention, said she had a feeling of "impending doom" about the pandemic.

Read in CNN: https://apple.news/ALtntz460T_-49u3rpQzb3w


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BARRON'S: 5 Reasons to Get Defensive on Stocks

Cash secured Put Strategy is a great defensive strategy. Check out my trading page. 


5 Reasons to Get Defensive on Stocks
Investors who have stuck with value and avoided high-multiple stocks have fared well so far this year.

Read in Barron's: https://apple.news/A_TheoAdRRE6CBlwW_9XKfw


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March 27, 2021

Bagel Recipe

 For 1/2 dozen bagels

400 g white flour

200 g starter 1:1

10 g salt 2%

20 g sugar 4 %

185 g water 57%

Mix for about 2 minutes, let rest for 10-15 minutes. Mix for 5 minutes. Form a ball in another bowl and let rise till double. Takes my starter about 6 hours. 

Form into 4 ounce balls, put water on to boil. Shape into bagels and let rest for 10 minutes. Once water boils put into water and boil for about 1-2 minutes. Pull out and set on cookie sheet. Top how you like and put in 400 degrees convection oven till golden brown about 20-30 minutes. Let cool before slicing. 


Pretty cool. 


THE GUARDIAN: CDC “deeply concerned” about rising COVID cases as vaccinations accelerate

I would say not the best news. 


CDC "deeply concerned" about rising COVID cases as vaccinations accelerate
Most recent weekly average shows 7% increase in Covid infections in US from previous week, at about 57,000 cases a day

Read in The Guardian: https://apple.news/AHmbau-skRbar-XUHqTte8w


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March 26, 2021

Biscotti



Classic Biscotti Recipe - 4 Ways

kristineskitchenblog.com
This classic biscotti recipe makes the best biscotti cookies! A basic biscotti recipe plus recipes for almond biscotti, chocolate biscotti and cranberry orange biscotti. These homemade biscotti cookies are easy to make and perfect for holiday gifts and cookie trays!
Prep Time15 mins
Cook Time35 mins
Total Time1 hr 20 mins
Servings: 20 biscotti
 
Calories: 84kcal

Ingredients

Classic Biscotti

  • 4 tablespoons cold unsalted butter cut into 4 pieces
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract use 1 teaspoon if adding almond or anise extract
  • ½ teaspoon almond extract or anise extract optional
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour*
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • turbinado sugar coarse sugar, optional

Chocolate Biscotti

  • 4 tablespoons cold unsalted butter cut into 4 pieces
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 3/4 cup white whole wheat flour*
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips
  • 1/2 cup chopped almonds or walnuts optional

Almond Biscotti

  • 4 tablespoons cold unsalted butter cut into 4 pieces
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour*
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped almonds
  • turbinado sugar coarse sugar, optional

Cranberry Orange Biscotti

  • 4 tablespoons cold unsalted butter cut into 4 pieces
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • zest of 1 orange about 1 tablespoon
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour*
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup dried cranberries
  • turbinado sugar coarse sugar, optional

Instructions

Classic Biscotti

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • If desired, sprinkle the logs with turbinado sugar.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Chocolate Biscotti

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs and vanilla extract. Mix until well combined.
  • In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Mix in the chocolate chips and nuts, if using.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Almond Biscotti

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs, almond extract and vanilla extract. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Stir in the chopped almonds.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • If desired, sprinkle the logs with turbinado sugar.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Cranberry Orange Biscotti

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Using an electric mixer, beat the butter and sugar together until creamy.
  • Add the eggs, vanilla extract and orange zest. Mix until well combined.
  • In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.
  • Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.
  • Mix in the dried cranberries.
  • Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.
  • Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.
  • If desired, sprinkle the logs with turbinado sugar.
  • Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.
  • Let the logs cool on the baking sheet for 30 minutes.
  • Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.
  • Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.
  • Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Notes

*You may replace the 1 cup of white whole wheat flour with 1 cup of all purpose flour.
You may sprinkle turbinado sugar (coarse sugar) on the logs before baking for a pretty sparkle. I did this with my classic biscotti pictured above.
You can dip your cooled biscotti in melted chocolate. Refrigerate chocolate dipped biscotti for a few minutes to help the chocolate harden.

Nutrition

Serving: 1biscotti | Calories: 84kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 75mg | Fiber: 1g | Sugar: 6g

Chocolate Cake

 


The Best Chocolate Cake Recipe {Ever}

The Best Chocolate Cake Recipe - A one bowl chocolate cake recipe that is quick, easy, and delicious! Updated with gluten-free, dairy-free, and egg-free options!
Prep Time15mins
Cook Time30mins
Total Time45mins
Course: Dessert
 
Servings: 24
 
Calories: 124kcal
 
Author: Robyn Stone | Add a Pinch

    Ingredients

    • 2 cups all-purpose flour
    • 2 cups sugar
    • 3/4 cup unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 teaspoon espresso powder homemade or store-bought
    • 1 cup milk or buttermilk, almond, or coconut milk
    • 1/2 cup vegetable oil or canola oil, or melted coconut oil
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
    • Chocolate Buttercream Frosting Recipe

    Instructions

    • Preheat oven to 350ยบ F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

    For the chocolate cake:

    • Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
    • Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
    • Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
    • Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

    Notes

    The cake batter will be very thin after adding the boiling water. This is correct and results in the most delicious and moist chocolate cake I've ever tasted! xo
    Freezer Friendly
    Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost.
    High Altitude: If you live at a high altitude, adjust the recipe based upon the altitude for your area. 
    Nutritional information is for the cake only.

    Nutrition

    Calories: 124kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 114mg | Fiber: 1g | Sugar: 17g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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