New Albums Being Promoted on Radio FIP in March 2025

Added on by C. Maoxian.

Art Longo — Echowah island (2025)

Darkside — Nothing (2025)

Derya Yildirim & Grup Simsek —Yarin yoksa (2025)

Dope Lemon — Electric green lambo (2025)

Everything Is Recorded — Temporary (2025)

Florence Adooni — A.O.E.I.U. (An Ordinary Exercise In Unity) (2025)

Francois & The Atlas Mountains — Age fleuve (2025)

Hope Tala — Hope handwriten (2025)

Ichiko Aoba — Luminescent creatures (2025)

Jb Dunckel & Jonathan Fitoussi — Mirages II (2025)

Michi — Dirty talk (2025)

Oklou — Choke enough (2025)

Sharon Van Etten — Sharon Van Etten & The Attachment Theory (2025)

Voyou — Syracuse (2025)

MIAX Pearl Equities Exchange Identifiers

Added on by C. Maoxian.

Exchange Codes:

  • Bloomberg: VP

  • Blue sheet – Exchange Code: 8

  • Blue sheet – Requestor Code: 7

  • CAT Destination Code: PEARLEQ [Consolidated Audit Trail]

  • CAT Market Center ID: H [Consolidated Audit Trail]

  • CAT Related Market Center ID: S [Consolidated Audit Trail]

  • CAT Participant Code: PEARLEQ [Consolidated Audit Trail]

  • ECAT Code: H

  • FINRA Short Interest Reporting Code: Y

  • MIC Code: EPRL [Market Identifier Code]

  • MIC Code (Dark): EPRD [Market Identifier Code]

  • OATS Destination Code: XH [Order Audit Trail System]

  • OATS Market Center ID: H [Order Audit Trail System]

  • RIC Code: .MP [Reuters Instrument Code]

  • RIC Trade Exchange ID: MPE [Reuters Instrument Code]

  • SIP Code: H [Securities Information Processor]

  • Thomson One Exchange Code: NP

  • UTC Market Code: 190 [Universal Trade Capture]

You're the Top

Added on by C. Maoxian.

At words poetic, I'm so pathetic

That I always have found it best

Instead of getting 'em off my chest,

To let 'em rest—unexpressed.

I hate parading my serenading,

As I'll probably miss a bar,

But if this ditty is not so pretty,

At least it'll tell you how great you are.

You're the top! You're the Coliseum.

You're the top! You're the Louvre Museum.

You're the melody from a symphony by Strauss.

You're a Bendel bonnet,

A Shakespeare sonnet,

You're Mickey Mouse!

You're the Nile!

You're the Tow'r of Pisa.

You're the smile on the Mona Lisa.

I'm a worthless check, a total wreck, a flop!

But if baby I'm the bottom, you're the top!

You're the top! You're Mahatma Gandhi.

You're the top! You're Napoleon brandy.

You're the purple light of a summer night in Spain.

You're the National Gallery; you're Garbo's salary,

You're cellophane!

You're sublime; you're a turkey dinner.

You're the time of the Derby Winner.

I'm a toy balloon that is fated soon to pop;

But if baby I'm the bottom, you're the top!

You're the top! You're a Waldorf salad.

You're the top! You're a Berlin ballad.

You're the nimble tread of the feet of Fred Astaire.

You're an O'Neill drama; you're Whistler's mama; you're Camembert.

You're a rose; you're Inferno's Dante.

You're the nose on the great Durante.

I'm a lazy lout, who is just about to stop,

But if baby I'm the bottom, you're the top!

And More!!:

You’re a Ritz hot toddy

You're a Brewster body

You're the boats that glide on the sleepy Zuider Zee

You're a Nathan Panning

You're Bishop Manning

You're broccoli

You're a prize

You're a night at Coney

You're the eyes of Irene Bordoni

You're an Arrow collar

You're a Coolidge dollar

You're a baby grand of a lady and a gent

You're an Old Dutch master

You're Mrs. Astor

You're Pepsodent

You're romance

You're the steppes of Russia

You're the pants on a Roxy usher

You're a dance in Bali

You're a hot tamale

You're an angel, you’re simply too, too, too diveen

You're a Botticelli

You're Keats

You're Shelley

You're Ovaltine

You're a boon

You're the dam at Boulder

You're the moon over Mae West's shoulder

You're the Tower of Babel

You're the Whitney Stable

By the River Rhine, You're a sturdy stein of beer

You're a dress from Saks's

You're next year's taxes

You're stratosphere

Brewing a Cup of Mamuto AA from George Howell Coffee

Added on by C. Maoxian.

This week’s coffee is a washed SL28 from the Mamuto farm in Kenya. This is a medium roast.

I paid $35 for 8 ounces, which works out to only $4.38 a cup (beans only). I forgot to get a picture of the roast date, but it was a March 10 roast. This means that the coffee has been resting for about three weeks, which could be a perfect amount of time.

Lovely aroma from the whole beans. Quite a bit of chaff on the grind.

Do you even sift, bro? It’s extremely important that you sift out your fines when making pour over. The fines will muddy everything up and ruin your beautiful cup of coffee. Set them aside!

Comandante C40 notes:

25 Clix: 1100 microns: 12.5 grams, 800 microns: 8.1 grams

25 Clix (another grind): 1100 microns: 11.2 grams, 800 microns: 8.7 grams

24 Clix: 1100 microns: 11.5 grams, 800 microns: 8.9 grams

24 Clix (another grind): 1100 microns: 9.5 grams, 800 microns: 9.6 grams

23 Clix: 1100 microns: 6.5 grams, 800 microns: 10.3 grams (WAY too fine, never ever use Comandante C40 below 24 Clix for pour over)

20 grams of perfectly consistent grind after sifting. The usual recipe, 15:1 … 200-degree Fahrenheit water, 50 ml and 30 seconds to bloom, second pour of 150 ml, final pour to 300 ml total. Of course I use a hand-blown Chemex because it costs three times as much, which means it’s three times as good. It’s also important that you pronounce Chemex, “sha-may.”

Bloom pour of 50 ml.

Second pour of 100 ml to 150 ml total.

Final pour of 150 ml to 300 ml. Lovely dark color. Drained to drip at the two minute 45 second mark.

Brewing a Cup of La Negrita Yellow Gesha from Blendin Coffee Club

Added on by C. Maoxian.

This week’s coffee is a honey-processed Gesha from Finca La Negrita in Colombia.

I paid $35 for 100 grams, which works out to only $9.80 a cup (beans only). I forgot to get a picture of the roast date, but it was a March 11 roast. This means that the coffee has been resting for about two weeks, which could be a perfect amount of time.

Blendin Coffee Club has the bad habit of scrubbing the web page for these coffees after they sell out. They should stop doing that and keep them up there permanently.

These are the tiniest coffee beans I’ve ever seen … Tiny and hard and give lots of chaff.

Do you even sift, bro? It’s extremely important that you sift out your fines when making pour over. The fines will muddy everything up and ruin your beautiful cup of coffee. Set them aside!

Comandante C40 notes:

27 Clix: 1100 microns: 16.0 grams, 800 microns: 6.2 grams, sub-800 microns: 5.2 grams.

24 Clix: 1100 microns: 12.8 grams, 800 microns: 7.9 grams, sub-800 microns: 6.8 grams.

21 Clix: 1100 microns: 8.6 grams, 800 microns: 9.6 grams, sub-800 microns: 10.0 grams.

20 grams of perfectly consistent grind after sifting. The usual recipe, 15:1 … 200-degree Fahrenheit water, 50 ml and 30 seconds to bloom, second pour of 150 ml, final pour to 300 ml total. Of course I use a hand-blown Chemex because it costs three times as much, which means it’s three times as good. It’s also important that you pronounce Chemex, “sha-may.”

Bloom pour of 50 ml.

Second pour of 100 ml to 150 ml total.

Final pour of 150 ml to 300 ml. Lovely color. Drained to drip at the three minute 30 second mark.

Brewing a Cup of Finca La Soledad Cold-Ferment Typica from Bean & Bean Coffee

Added on by C. Maoxian.

This week’s coffee is a cold-ferment Typica from Finca La Soledad in Ecuador.

I paid $45 for four ounces, which works out to only $11.25 a cup (beans only). I forgot to get a picture of the roast date, but it was a March 8 roast. This means that the coffee has been resting for about two weeks, which could be a perfect amount of time.

Beans are a little more oblong than usual… lovely color and aroma. Easy to grind and not a lot of chaff.

Do you even sift, bro? It’s extremely important that you sift out your fines when making pour over. The fines will muddy everything up and ruin your beautiful cup of coffee. Set them aside!

20 grams of perfectly consistent grind after sifting. The usual recipe, 15:1 … 200-degree Fahrenheit water, 50 ml and 30 seconds to bloom, second pour of 150 ml, final pour to 300 ml total. Of course I use a hand-blown Chemex because it costs three times as much, which means it’s three times as good. It’s also important that you pronounce Chemex, “sha-may.”

Bloom pour of 50 ml.

Second pour of 100 ml to 150 ml total.

Final pour of 150 ml to 300 ml. Lovely color. Drained to drip at exactly the three minute mark.

I’ve never had a cold-fermented coffee and it is different… complex sour of course, but a stronger coffee flavor on the tongue than I like. I’ve been drinking a lot of Geisha recently so when I go back to Typica, I’m always sort of shocked by the coffee flavor up front. I’m not sure if I’m a fan of this … it may be a little bit too unusual. I’ll try it again tomorrow and post some more thoughts.

Earlier:

Brewing a Cup of Finca Momoto Natural Geisha from Proud Mary Coffee

Brewing a Cup of La Bendición CoE #1 from Bean & Bean Coffee

Brewing a Cup of Hawaii Kona Extra Fancy from Bean & Bean Coffee

Brewing a Cup of Monte Llano Bonito El Kinkajou CoE #3 from Bean & Bean Coffee

Brewing a Cup of Momokiemo CoE #2 from Bean & Bean Coffee

Brewing a Cup of Sítio Santa Luzia CoE #3 from Bean & Bean Coffee

Brewing a Cup of Ponderosa CoE #4 from Proud Mary Coffee

Brewing a Cup of El Injerto La Calaca from George Howell Coffee

Brewing a Cup of Finca La Mula from Blendin Coffee Club

Brewing a Cup of Finca Momoto Natural Geisha from Proud Mary Coffee

Added on by C. Maoxian.

This week’s coffee is a natural-processed Geisha from Finca Momoto in Panama.

I paid $35 for 100 grams, which works out to only $9.80 a cup (beans only).

I forgot to get a picture of the roast date, but it was a March 7 roast. This means that the coffee has been resting for about ten days, which could be a perfect amount of time.

Beautiful beans, almost like little jewels. Not a lot of chaff on the grind.

Do you even sift, bro? It’s extremely important that you sift out your fines when making pour over. The fines will muddy everything up and ruin your beautiful cup of coffee. Set them aside!

20 grams of perfectly consistent grind after sifting. The usual recipe, 15:1 … 200-degree Fahrenheit water, 50 ml and 30 seconds to bloom, second pour of 150 ml, final pour to 300 ml total. Of course I use a hand-blown Chemex because it costs three times as much, which means it’s three times as good. It’s also important that you pronounce Chemex, “sha-may.”

[Forgot pic of bloom pour]

Bloom pour of 50 ml.

Second pour of 100 ml to 150 ml total.

Final pour of 150 ml to 300 ml. Lovely color. Drained to drip at exactly the three minute mark.

100 Best American-Made Products

Added on by C. Maoxian.

Harrison Ford -- One Movie a Year for 25 Years

Added on by C. Maoxian.

Harrison Ford (born in 1942) was in more than one movie a year for many years, but I’ve just selected one movie for each year below:

1973 — American Graffiti

1974 — The Conversation

1977 — Star Wars

1978 — Force 10 from Navarone

1979 — Apocalypse Now

1980 — The Empire Strikes Back

1981 — Raiders of the Lost Ark

1982 — Blade Runner

1983 — Return of the Jedi

1984 — Indiana Jones and the Temple of Doom

1985 — Witness

1986 — The Mosquito Coast

1988 — Working Girl

1990 — Presumed Innocent

1991 — Regarding Henry

1992 — Patriot Games

1993 — The Fugitive

1994 — Clear and Present Danger

1995 — Sabrina

1997 — Air Force One

1998 — Six Days, Seven Nights

1999 — Randon Hearts

2000 — What Lies Beneath

Old Fart Trading Bloggers Revisited

Added on by C. Maoxian.

I borrowed the book One Good Trade by Mike Bellafiore from interlibrary loan. It was published in 2010. I skimmed it and found nothing of value, but this table of old trading blogs interested me. He strangely didn’t include the best trading blog of all time: mine!

Where are they now?

  1. TraderFeed (still around!)

  2. Alphatrends (still around!)

  3. Afraid to Trade (looks defunct)

  4. Trader Mike (redirects to broker lead generator)

  5. The Kirk Report (I think Charles Kirk was paralyzed in ATV accident?)

  6. Seeking Alpha (still around!)

  7. Chris Perruna (looks defunct)

  8. Quantifiable Edges (still around!)

  9. Trading Success (defunct)

  10. Wall Street Cheat Sheet (defunct)

50% still around ain’t bad after 15 years … bunch of bitter old men for sure now, lol (an inside joke).