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" ... Almost everyone knows GDP is unpredictable, even latest quarter. The FRB at 2% growth stands way below the newly congealed consensus approaching 3%. I place higher, seeing a build in end product demand, turnaround in capital spending and better trade figures. I’m betting on General Motors as my industrial of choice selling at 6.5 times this year’s earnings power. Tax cut, record low unemployment and surging jobs creation spell out staunch personal consumption expenditures, probing above 70% of disposable income. ... "
" ... If you were to push on something along a precise heading, you’d expect the force to go that same way: along that distinct axis that you pushed it. But sometimes — and you can poke a congealed Jell-O mold if you want to see the effect in action for yourself — a starting force that points one way can create forces within an object (or on an object) that point along different axes than the initial action that started it all. This creates forces along lines you could not explain if you only worked with scalar or vector fields. ... "
" ... Inequality flourishes everywhere. Because the country faces deep-seated issues like General Motors’ hungry workforce. Lopsided income disparities congealed over past 40 years. Our industrial workforce is a shadow of its sixties self, even the seventies. Hard to extrapolate more than modest GDP growth. Low interest rates should hold for years to come. ... "
" ... It’s a strategy bound to be absorbed into the congealed mass of Brand Twitter, which will soon regurgitate his rhetoric, to varying degrees of success. It’s depressing, downright dystopian, that a message coming from a frozen meat account can be taken so seriously. But it’s all incorporated into the account’s self-aware persona. ... "
" ... To make the foie-gras washed bourbon, Gatlin rendered a pound of foie (You may not need that much -- or maybe you're having a really big party), then combined two ounces of that liquid fat and 750 ml. of bourbon in a quart container. He then froze the container for several hours, until the fat congealed at the top, removed the fat, then strained the bourbon through a chinois. “We did not use cheesecloth as we wanted some of the fat to remain in the mix for a luxurious mouthfeel,” Gatlin says. ... "