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10.18.2017 - Kimchi? Bookmark

Hi all!  Today's commentary is way off the beaten path. On Sunday I was exchanging recipes with a friend of ours and she asked me if I knew anyone that made their own Kimchi ( the National food of Korea).  I said yes indeed, I've been making it for years and sent her my recipe. Then it dawned on me that I haven't put a recipe in any of our letters....ever? Well, if I did it was a long long time ago. 

 

So the general commentary is about the benefits of this incredible fermented food. The Market commentary is about the insatiable rise in the market as we gained yet another 160 points on the DOW today. Yes IBM was responsible for 100 of them, but the average person doesn't know that. We are now firmly over DOW 23,000. Amazing but true. 

 

As you can see, today's letter is a fun mix. Give it a read and hey, go make yourself some Kimchi, it's great stuff!

10.18.2017 - Ever Eat Kimchi? Bookmark

Hi all!  Today's commentary is way off the beaten path. On Sunday I was exchanging recipes with a friend of ours and she asked me if I knew anyone that made their own Kimchi ( the National food of Korea).  I said yes indeed, I've been making it for years and sent her my recipe. Then it dawned on me that I haven't put a recipe in any of our letters....ever? Well, if I did it was a long long time ago. 

 

So the general commentary is about the benefits of this incredible fermented food. The Market commentary is about the insatiable rise in the market as we gained yet another 160 points on the DOW today. Yes IBM was responsible for 100 of them, but the average person doesn't know that. We are now firmly over DOW 23,000. Amazing but true. 

 

As you can see, today's letter is a fun mix. Give it a read and hey, go make yourself some Kimchi, it's great stuff!

10.18.2017 - Free Investing Newsletter Bookmark

Kimchi

 

Today’s commentary is going to be way way off the normal path. Why? Over the weekend, I got to swapping some recipes with some friends of ours. Then it dawned on me that in 25 years of putting out commentary on just about every topic imaginable, I’ve never put a recipe out.  Or, if I have it’s been so long ago I forgot I did.

 

Anyway, while desperate for the recipe to our friend Karen’s incredible Osso buco recipe, which she sent over Sunday, she asked for one in return. One I didn’t think she’d ever be interested in, caught me off guard. She wrote “Bob, do you know anyone that makes Kimchi?”  Bingo. Yes I do.

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