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Joined 1 year ago
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Cake day: June 22nd, 2023

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  • I book service calls (repairs). Between calls and especially using my hands free while driving between service calls, I return phone calls and texts. When I get where I’m going, if I’m ever early, I respond to emails or place calls. If I finish a thing early or ever have to wait for people, I return texts calls and emails while waiting.

    Ive also aced driving distance between places in the city where I work so I’m able to build a solid schedule without running behind.

    At night, to clear my head, I schedule a bunch of texts and emails to send off first thing in the morning. Gives the impression I’m working even though I’m probably still asleep.



  • MPT’s single biggest tenant, representing about a quarter of its assets, is Steward Health, a struggling community hospital chain into which the REIT has plowed more than $5.5 billion since 2016. Steward’s former owner Cerberus Capital Management had extracted at least $800 million from the hospital chain by the time it sold out in 2021 to Steward founder Ralph de la Torre. Along with some senior managers, de la Torre bought out the private equity firm’s interest by taking out a $335 million loan with MPT, and shortly thereafter extracted their own nine-figure dividend from Steward. (Shortly after that, de la Torre bought a super-yacht.)

    🙄

    “we can’t afford to privatize healthcare!”


  • I make this copycat ravioli from a restaurant I love.

    Find some butternut squash or pumpkin stuffed ravioli. Fresh sage. Aleppo chili spice, some jumbo shrimp, and garlic mince or chopped fresh (like 3-4 bulbs).

    Melt butter in your pan, fry up the sage. Set aside.

    Boil your water for pasta. More butter to pan, cook the shrimp. When both sides are pink it’s done, don’t turn them to rubber by over cooking. Set aside and rinse out your pan.

    Boil the pasta and when it’s half done, more butter in the pan. Medium to high heat, it’s called brown butter sauce. You stir and let the butter fry until frothy. Add garlic and Aleppo at the end. I sometimes add a dab of truffle oil at the end too, depending on taste and if I have it.

    Drain pasta and stir in sauce. Plate, and top with shrimp and sage. Tiny pinch of truffle salt on top if you’ve got it, or pink salt if not.

    It’s fucking delicious.