Micah's Read of the Week, Vol. 80
The Olympics, the rush to get the last of the low mortgage rates, Super Bowl Party Recipe Extravaganza, Micah Recommends, and more.
Hello, and welcome to Micah’s Read of the Week.
This is a newsletter filled with things Micah Wiener finds interesting.
Check out the archive of previous newsletters here.
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I’ll skip the Olympics. You should, too.
The Winter Olympics are here. I don’t care.
I wrote 39 weeks ago that “I can’t stand the Olympics.” I still feel that way. So do many others. From Jennifer Rubin in WaPo:
I have never been a fan of the Olympics. Or, I should say, I have never been a fan of the International Olympic Committee.
An organization that rewards dictatorial regimes (Russia in 2014, and now China for the second time) with events that attract billions of eyeballs and sappy worldwide coverage — all while punishing athletes who stand up for human rights — is not apolitical or “promoting the Olympic spirit.” It’s making money off and providing cover for brutal regimes that use the Games to burnish their image.
To stage the Games in the midst of China’s genocide of Uyghurs and ongoing repression of Tibet and Hong Kong is an atrocity. To herald the spirit of sports in a police state that is clearly holding tennis star Peng Shuai captive — and worse, staged obvious PR stunts to clear China’s name — is simply grotesque.
There’s plenty of compelling writing about the ongoing abuses in China. From The Beijing Olympics are a show. What’s happening in China is chillingly real.
These pandemic Olympics will be held largely without fans on what amounts to a soundstage. They are little more than a Hollywood production, lacking only two-dimensional storefronts. But the precise location must be remembered: These Olympics are in China, and that carries with it grave entanglements. The lasting impact of these Games must not be to celebrate China. It must be to scrutinize its leadership.
“For starters, it’s important for people to understand that the same government that’s hosting the 2022 Winter Games has been committing and continues to commit — and will be committing while the Olympics are going on — crimes against humanity,” said Sophie Richardson, the China Director at Human Rights Watch.
Even if you forget about China’s current human rights atrocities, it’s worth remembering that the IOC is amongst the worst organizations in the world. From Beijing says the cost of hosting the 2022 Winter Games is among the cheapest ever at $3.9 billion. But the real cost might be more than $38.5 billion, 10 times the reported amount:
According to its official reports, China is hosting the Winter Games at a budget-friendly cost of $3.9 billion. Insider's investigation revealed that the total sum is in excess of $38.5 billion, 24 times the country's initial budget of $1.6 billion.
Even though I’m not watching, the games are underway. Yahoo Sports’ Dan Wetzel nails it here. The 2022 Olympics Opening Ceremony revealed this truth: China has a lot to hide:
A day after the International Olympic Committee tried to claim these Games should be free of politics, the Chinese Communist Party staged an Opening Ceremony draped in dual-track political messaging for audiences both inside China and out that was as loud and clear as the fireworks that lit up the Beijing sky.
It was a sign of both Chinese strength in its ability to use the Olympics to spread its narrative and its hidden terror at the truth actually seeping out.
Like all authoritative regimes, the Chinese are attacking journalists. This was on day 1 of the games:
Back to Wetzel’s piece. There’s a reason Chinese leadership is cracking down on reporters: the truth is horrific.
There is universal consensus among governments, independent groups and international journalists about what is happening in the Xinjiang province. It was reached despite the enormous risks politically, economically or even for security reasons in taking on China.
Slavery.
Forced sterilization.
The imprisonment of perhaps 1 million Uyghurs.
Re-education camps.
The erasing of culture.
Rapes, beatings, mandated abortions, starvations and every other form of torture imaginable.
“The evidence is overwhelming,” Williams Nee of the Chinese Human Rights Defenders and a former analyst for Amnesty International told Yahoo Sports.
“It should shock the conscience of humanity that massive numbers of people have been subjected to brainwashing, torture and other degrading treatment in internment camps, while millions more live in fear amid a vast surveillance apparatus,” the report stated.
Enjoy the competition if you want. But you count me out.
Borrowers rush to get the last of the low mortgage rates, with refinances jumping 18%
Interest rates are going up. If you haven’t refinanced in the past two years, now is the time to do so.
Mortgage rates continued to surge higher last week, and that brought borrowers out of the woodwork, looking to refinance. While that might seem counterintuitive, given the higher rates, there are still a significant number of borrowers who could benefit from a refinance, and they may have been worried that this was their last chance.
Last week saw the highest rates since March 2020. One year ago, the rate was 86 basis points lower.
What does this mean for you? If you haven’t refinanced in the past two years, there’s still time to do so, but that time is running out.
Click HERE to schedule a risk-free mortgage consultation with me now.
Even if you have refinanced, thanks to record-high appreciation rates, you can still cash in on the increased equity in your home. With rates going up, now is the best time to lock in a cash-out refinance to pay for renovations, credit card debt, or anything else you want to throw some money at.
Yes, interest rates are rising, but they are still at historically low levels. Rates are almost exactly the same as they were in February 2020, right before the pandemic.
Do you have 15 minutes this week to talk about how to best utilize your biggest financial asset? Schedule a call today at micahwiener.com.
It would be my pleasure to help you solidify your financial future in 2022.
Back to the read…
Micah Recommends
The Daily Coach
I’m not much for self-help books. I’m naturally skeptical, and the genre is filled with grifters and hucksters. That said, we can all use a little coaching. I’ve been enjoying this daily newsletter from Mike Lombardi and the team over that The Daily Coach.
Back Door Cover’s Superbowl Prop Bet Extravaganza
Coming this week to Back Door Cover, it’s our 7th annual Superbowl Prop Bet Extravaganza. It’s one of my favorite shows of the whole year. Subscribe now and get the episode sent to your device as soon as it’s released.
Joe Nullet’s New Newsletter, Stuff Frat People Liked
I worked with Joe for several years at a previous employer you may or may not have heard of. It didn’t work out. It was fun though.
Joe is a good dude and a talented writer. He started a newsletter last week and he’ll be sharing some stories about his time at Grandex. If you were a fan, it’s a must-read. Very excited to see where this goes…
Superbowl Party Recipe Extravaganza
Sour Cream Dip With Spicy Tadka
Forget that packet of onion soup mix. Steal the show at your party with an exotic and familiar sour cream dip.
For the sour cream base
2 tablespoons canola oil (or other neutral oil)
1 medium onion, finely chopped to yield 1 1/2 cups
3 garlic cloves, minced to yield 4 teaspoons
Salt and black pepper
1/2 teaspoon granulated white sugar
1 medium scallion
1/2 of a lemon
1 cup sour cream (or greek yogurt)
For the spicy tadka
1 tablespoon canola oil (or other neutral oil)
1 small clove garlic, finely minced
1/2 teaspoon brown or black mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon kashmiri chili powder (optional, yields a pretty mild heat); for a bit of a kick, double the amount of chili powder, or use 1/2 teaspoon of a spicier chili powder
Start cooking the onions and garlic: In a heavy medium-sized cast-iron pan or skillet, heat oil to medium heat. Once hot, add the onions and garlic. Cook, stirring occasionally, for 8 to 10 minutes, until the onions are soft and translucent. During this initial cooking, very mild, golden-brown edges are okay, but if you notice anything deeper in color, lower the heat. You can also add a splash of water to the pan to immediately reduce the heat if needed. Season with salt and pepper, and stir in the sugar.
Caramelize the onions: Lower the heat to medium-low, and cook the onions and garlic for 30 minutes. Stir occasionally, and adjust the heat as needed to prevent any burning. At the end of the 30 minutes, onions should be deep-golden brown in color (but not burnt) and taste quite sweet. If you have the time, you can also continue caramelizing the onions for an additional 30 minutes to bring out even more sweetness and complexity. Season with salt and pepper.
Cool the onions: Remove the onions from the heat and transfer to your serving bowl. Let cool until onions feel just slightly lukewarm, about 5 minutes.
Prep the scallions and lemon: While the onions cool, thinly slice the scallions. Juice the lemon (you should have about 1 tbsp juice).
Mix the base: Stir in the sour cream, lemon juice, and most of the sliced scallions (save about a tablespoon for garnish) into the onion mixture. Season with salt and pepper.
Chill the base: Place the serving bowl, covered, into the refrigerator for 30 minutes (and up to 1 day) to allow the flavors to develop. When ready to serve, take the dip out of the fridge and taste a spoonful. At this point, you can season again with salt and pepper. If the dip tastes slightly too "sweet", you probably need to add a little bit more salt or lemon juice, depending on your preference.
For the spicy tadka
Just before serving, make the spicy tadka. Heat a small saute pan or tadka pan on medium-low heat. Add the garlic, and let cook for 1 to 2 minutes, or until the garlic is just starting to turn a pale yellow color.
Immediately add the mustard seeds and cumin seeds, and swirl the pan to ensure even distribution.
Once the seeds are sizzling, immediately remove the pan from the heat and stir in the chili powder.
Immediately, pour half of the hot, sizzling tadka over the sour cream, and mix to combine thoroughly. Create a few swooshes at the top of the dip, and drizzle the remaining tadka on top. This process happens really quickly, so to prevent burning, try to be attentive and don't walk away at any point here.
Garnish with the reserved scallions.
Chicken Meatball Sub with Gobs of Fresh Mozzarella
Make a big-ass meatball sub. Or maybe some meatball sliders. Everyone likes a meatball.
For the chicken meatballs:
1 tablespoon olive oil (15 g)
1 sweet onion, minced (220 g)
3 cloves garlic, minced (15 g)
1 pound ground chicken (454 g)
2 tablespoons tomato paste (35 g)
1 teaspoon oregano (3 g)
2 tablespoons chopped fresh basil (6 g)
Salt and pepper, to taste
1 pinch red pepper flakes
1 egg (57 g)
3/4 cup breadcrumbs, or more as needed (63 g)
Olive oil, as needed for cooking
For the tomato sauce and the finished sandwich:
1 tablespoon olive oil (15 g)
1 small onion, minced (170 g)
2 cloves garlic, minced (10 g)
1 tablespoon tomato paste (17 g)
4 to 5 tomatoes, roughly chopped (or one 15-ounce can)
Salt and pepper, to taste
Chopped fresh basil, to taste
1 baguette, halved and cut into 4 pieces
8 ounces fresh mozzarella, thinly sliced (227 g)
Pepperoncini or other hot peppers, optional
In a small sauté pan, heat the olive oil over medium heat. Sauté the onions until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Set aside, and let cool.
In a large bowl, combine the cooled onion mixture with all the other meatball ingredients. Mix well to combine. Using your hands, roll the mixture into small balls.
Heat the olive oil over medium heat. Place the meatballs in the hot pan, and allow to cook until nicely browned on each side and cooked through, about 8 to 10 minutes (you can also sear the meatballs and finish them in the oven, if desired).
To make the tomato sauce, heat the olive oil in a small pot. Add the onion and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
Deglaze the pan with the tomato paste, then stir in the tomatoes. Season the sauce with salt and pepper, and bring to a simmer. Simmer until a good flavor develops, then stir in the basil just before serving.
Place the mozzarella on half of the bread slices (if your bread is stale, you can toast it first; I used a fresh baguette, so it didn't need toasting). Run the bread under the broiler until the cheese is melted and bubbly, about 2 minutes.
Toss the meatballs in the tomato sauce, and spoon some meatballs onto the bread. Garnish with hot peppers, if desired, then serve!
Almond Cookies (Bánh Hạnh Nhân)
Every Superbowl party needs some cookies. Bring these and make sure everyone knows that they are Vietnamese almond cookies and that you are fancy.
Almond Cookies
1 cup (114g) slivered blanched almonds
3/4 cup (150g) granulated sugar
1/2 cup (1 stick, 1/4 pound, or 113g) unsalted butter, at room temperature
1 whole egg, plus 1 egg yolk
1 tablespoon almond extract\
1 1/4 cups (156g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon Caramel Sauce (recipe below)
36 whole blanched almonds
Caramel Sauce (Nước Màu)
3/4 cup (180ml) water
1 cup (200g) granulated sugar
Position a rack in the middle of the oven and preheat to 350°F (180°C). Spread the slivered almonds on a baking sheet and toast, stirring every 3 to 4 minutes, for about 10 minutes, or until fragrant and light brown. Remove from the oven, let cool, and then transfer to a food processor or electric mini-chopper. Add 1 tablespoon of the sugar and process to a fine, sandy texture. Set aside.
In a bowl, using an electric mixer, beat the butter until soft and creamy. Gradually add the remaining sugar and beat until well blended, about 2 minutes. Add the whole egg and almond extract and beat until smooth.
In another bowl, sift together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix with a rubber spatula until smooth. Add the ground almonds and mix well until a soft dough forms. Cover with plastic wrap and refrigerate for about 30 minutes, or until the dough has firmed up. (The dough may also be transferred to an airtight container and frozen for up to 1 month. Thaw before continuing.)
Reheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Pinch off 1-inch chunks of dough and lightly roll them between your palms into smooth balls. Place the balls on the prepared baking sheets, spacing them 2 inches apart. Use your thumb to make an indentation in the middle of each ball, reducing it to about half of its original thickness.
To make the glaze, in a small bowl, lightly beat the egg yolk with the caramel sauce. Brush a little of the glaze on each cookie, and then place a whole blanched almond in the center of each indentation. Bake the cookies, 1 sheet at a time, for 10 to 11 minutes, or until they have spread out, cracked on top, and the glaze is golden brown. The cookies themselves will have just a touch of color. Remove from the oven and let cool on the pan for 10 minutes. Transfer the cookies to racks to finish cooling before serving Store any leftover cookies in an airtight container at room temperature for up to 3 days.
Caramel Sauce (Nước Màu)
Select a small, heavy saucepan with a long handle. Use one with a light interior (such as stainless steel) to make monitoring the changing color of the caramel easier. Fill the sink with enough water to come halfway up the sides of the saucepan.
Put ¼ cup (60ml) of the water and all the sugar into the saucepan and place over medium-low heat. To ensure that the sugar melts evenly, stir with a metal spoon. After about 2 minutes, when the sugar is relatively smooth and opaque, stop stirring and let the mixture cook undisturbed. Small bubbles will form at the edge of the pan and gradually grow larger and move toward the center. A good 7 minutes into cooking, bubbles will cover the entire surface and the mixture will be at a vigorous simmer. As the sugar melts, the mixture will go from opaque to clear. If a little sugar crystallizes on the side of the pan, don’t worry. After about 15 minutes, the sugar will begin to caramelize and deepen in color. You will see a progression from champagne yellow to light tea to dark tea. When smoke starts rising, around the 20-minute mark, remove the pan from the heat and slowly swirl it. Watch the sugar closely as it will turn darker by the second; a reddish cast will set in (think the color of a big, bold red wine) as the bubbles become a lovely burnt orange. Pay attention to the color of the caramel underneath the bubbles. When the caramel is the color of black coffee or molasses, place the pan in the sink to stop the cooking. The hot pan bottom will sizzle on contact. Add the remaining ½ cup (120ml) water; don’t worry, the sugar will seize up but later but dissolve. After the dramatic bubble reaction ceases, return the pan to the stove over medium heat.
Heat the caramel, stirring until it dissolves into the water. Remove from the heat and let cool for 10 minutes before pouring into a small heatproof glass jar. Set aside to cool completely. The result will seem slightly viscous, while the flavor will be bittersweet. Cover and store the sauce indefinitely in your kitchen cupboard.
Did Micah practice yoga this week?
Yes. 60 minutes with Kaylee at Black Swan Yoga 2.5. That’s 4/5 for the year.
Namaste.
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