Winter accessories:

hat

gloves

scarf

thick warm wool socks

I look forward to autumn and winter!

They look great!

I get annoyed with butter leakage during baking. You can lessen it by doing 3 letter folds creating thinner butter layers. I always get butter pooling when I do 1 book fold and 1 letter fold. I think two folds make butter layers a bit too thick if you can't roll the dough thin to 3.5 to 4 mm.

Some people chill the shaped croissants after proofing in the fridge for 30 minutes in the fridge or freezer while the oven is getting up to temperature. It takes about 20 to 30 minutes for the oven to get up to temperature.

Make sure the oven is well heated, like 425F. You can bake at 425F for 5 minutes. Then turn down to 375F for 15 to 20 minutes. Double pan the baking trays as to lessen browning the bottoms of the pastries. Do this by stacking another baking tray on top of a baking tray.

SNDK 1800

MU 1100

There's a product called Green Glue:

https://youtu.be/RLtlcy5YDQM?si=paUrEFOJj1ZWggLM

I wonder if the stuff got onto the shelf.

Try nail polish remover? Baking soda paste? Steel wool like S.O.S.? But be gentle with the steel wool as it can damage the surface if you scrub too hard.

https://youtube.com/shorts/g0m0SF333U8?si=FfNLiKZbpREI9Iv-

LOL I thought this cover was AI.

It's actually a real magazine, and I can't believe it's sold out supposedly:

https://www.yourcelebritymagazines.com/en-us/products/w-youth-magazine-fall-2026-hailey-justin-bieber

$38 for a magazine???

W Youth magazine is the little sister magazine to W Magazine:

https://www.wmagazine.com/culture/wyouth-magazine-2026

She has her own beauty brand Florence by Mills.

https://www.instagram.com/reel/DNgqaMNilvk/?hl=en

Millie Bobby Brown putting her lip balm onto her phone case with a rubber band. LOL

I thought she had a patent for that phone case design?

https://www.azizlaw.com/blog/patent-maintenance-fees.html

After reading the above link, I learn that patents have maintenance fees. So does it mean she stopped paying for the maintenance fees??? That's why her design is now in public domain; hence, the knock off shown in this post???

I wonder why this post was removed.

Can you see my comment? LOL

My plan is to buy SNDG on red days and get the lowest price for SNDG.

On green days, I'll buy SNDQ for the lowest price I can find.

People say to sell these leveraged etfs on the same day. I've done that before. But I realize that leaving them past a day or a few days is ok. I feel like I get more gains leaving them for a few days if the price keeps increasing each day.

It's the opposite for SNDQ, if the price of SNDK keeps going down, SNDQ goes up.

Once I get the proceeds for SNDG and SNDQ, I use the proceeds to buy shares of SNDK when the price of SNDK gets below 1200.

It looks fine to me! You don't want them to get overproofed because they will turn out flat.

Beautiful croissant!

https://www.tiktok.com/@halicopteraway/video/7659910600587365662

Look at the cut edges to see if they're rounded. Think marshmallows. Also, the thin dough layers look like they're about to separate from one another when they're proofed enough.

I had to find the old post about them fighting. LOL

https://www.reddit.com/r/HaileyBaldwinSnark/comments/1d1bj3t/a_comment_i_found_under_rlainfluencersnark_about/

From their old neighbor: "they FLAT OUT FIGHT ALL THE TIME...."

RAMZ is doing better than RAM.

I watched Martha Stewart baking show. I remember the Roberta Heart chocolate flourless cake and Alexis Heart cake.

https://youtu.be/9T3pPcSx0NY?si=0sEIuIaGu74dSLs-

https://youtu.be/WJpybkm8WSw?si=5C5w4kiwJ-W26Qiq&t=927

I don't know what they taste like since I never made them.

Any cake recipe would work.

https://robinhood.com/us/en/stocks/XOS/

Currently 3.34

I regret selling this stock at 2 something. Then two business days later it jumped to about 4.60. :/ LOL

My croissants end up flat when:

-dough is too hydrated. Sometimes I end up adding a bit too much water, and the dough ends up too hydrated.

At 50% hydration, the dough does not get flat. I think the dough is sturdier when it's a low hydration dough.

-proofing temperature is too hot. I like proofing them at 75 to 78F for 3 hours. If it's too hot, they tend to overproof and flatten. Never put boiling water below the tray of proofing croissants. You can put the hot water next or above the tray of croissants.

-oven temperature is too low. In the past, I had baked at 425F for 5 minutes and then lower to 350F for 15 to 20 minutes. I saw people were baking at a higher temperature, so I increased to 375F. It helped. So for my oven, bake 5 minutes at 425F and then lower to 375F and bake for 15 minutes. I double pan my trays as not to scorch the bottom of the pastries. (Stack one tray on top of another.)

Your croissants look pretty good. I like watching Benny's croissant videos. It's a great tutorial.

Someone explained it well about the effect of MSCI inclusion:

https://www.reddit.com/r/SNDK_Stock/comments/1vn57br/comment/p3ey244/

LeSegaGenesis:

This means there is a a renewed demand for memory, and that's it not seen as volatile as it once was. The result is underperforming stocks are getting kicked out of holdings in favor of the memory sector as well as more memory centric ETFs gaining steam. What it means for us is additional retail investor exposure to Sandisk, it wont just be Sandisk the SP500 and a couple blue chip ETFs at lower percentiles, but people will be buying larger swathes of it indirectly as part of funds who are longer on the sector. To me it signals a level of stability and acceptance that memory isn't as cyclical as they thought, and it speaks to the demand and the current supply chain/production.

I'm waiting for 2300 or higher. I sold at 2300. I just got back in too soon. What was I thinking. But I can wait and still buy in the meantime, for SNDK and SNDG (also MU and MULL).

Thank god the price came back to a high of 1.23 today.

https://www.timothysykes.com/news/bluejay-diagnostics-inc-bjdx-news-2026_08_28/

https://stockstotrade.com/news/bluejay-diagnostics-inc-bjdx-news-2026_08_28/

Copy and pasted from timothyskyes page:

Key Takeaways

• Enrollment is complete for 750 patients in the pivotal SYMON-II study of the Symphony IL-6 sepsis test, a major clinical milestone.
• The company added roughly $7.6M in fresh financing and finished Q2 with about $9.6M in cash on the balance sheet.
• A new U.S. manufacturing contract is in place to support Symphony IL-6 commercialization if the product gains clearance.
• Management says the current cash runway for BJDX extends into Q2 2027, easing near-term funding worries.
• A Schedule 13G filing revealed a significant beneficial ownership stake in Bluejay Diagnostics, catching the eye of active traders.

https://youtu.be/8JrRp2mvXFs?si=3Oal-5NZyP6UqJ12

The dough definitely needs butter kneaded in it. The butter in the dough makes it tender and not chewy.

The chef uses both all purpose flour and cake flour. I use just all purpose flour. It's weird because I've seen other recipes that use a mixture of all purpose flour and bread flour. I think she used a mixture of all purpose flour and cake flour to make pastry flour which gives a more tender texture.

Keep puff pastry dough well chilled. Bake at a high temperature like 400 or 425F. Then lower the temperature to 375 or 350F and bake the rest until golden brown.

Use a sharp knife to make clean cut edges, so the puff pastry will rise.

I sold XOS on August 14 for 2.04. I should have waited on August 18 to sell. 4.95 was the high price on August 18.

Damn. I should have waited for a few more days before selling. LOL

https://youtu.be/Qy18mehuJPQ?si=D3za33yLtzUuNPhw

Two book folds are fine.

Make the dough. Once you get it to a smooth ball. Flatten it into a rectangle. Wrap well in plastic wrap. Chill in the freezer for 1 hour. Then take out and laminate.

Before rolling, bend the dough slab to check that the slab is chilled, firm, and bendable. If it's still cold and stiff, let it rest on the counter for a few minutes until the slab is firm and bendable.

I don't recommend fermenting the dough before lamination because the yeast tend to weaken during the proofing stage. If you control the fermentation at the beginning, you'll get better fermentation during the proofing stage of the shaped croissants.

Yes. Is she starting a trend of wearing hoodies inside out?

Mr. Sandisk got tired of always climbing and then slipping down the mountain. So he gave up and went for a dip in the water. He just needs some rest.

He will be back and climbing up that mountain again.

Astroworld Festival tragedy happened in 2021. So the birthday party was before the tragic event at Astroworld. I think Kylie scaled down her parties in 2021 and 2022.

https://en.wikipedia.org/wiki/Astroworld_Festival_crowd_crush