Rabu, 26 September 2018

2 New Pullback Trades (Plus "Neeps and Tatties")

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10-Minute Millionaire
September 26, 2018

If you buy these three pot stocks today, you could retire next October

One government agency is projecting MILLIONS of dollars in legal cannabis sales before the end of 2018. It all starts when legal marijuana sales kick off just weeks from now, on October 17. To learn more about how a tiny stake today could make you as much as $2.3 million, go here.



2 New Pullback Trades (Plus "Neeps and Tatties")
By D.R. Barton, Jr.

Dear 10-Minute Millionaire Reader,

Last week, I wrote about the world's most ubiquitous main dish - haggis. In case you didn't get a chance to read that article, here's the link. Plus I'll throw in a description from the Encyclopedia Britannica of this most unusual main dish:

Haggis, the national dish of Scotland, a type of pudding composed of the liver, heart, and lungs of a sheep (or other animal), minced and mixed with beef or mutton suet and oatmeal and seasoned with onion, cayenne pepper, and other spices. The mixture is packed into a sheep's stomach and boiled.

To finish our summary of last week's article - haggis is not just a national dish in name only. The Scots eat if for every meal. And it was literally on every menu at every place we ate from the most humble to the luxuriously upscale.

And before I move on, let me ask you to tell me in the comments about any foods you've seen at every meal or on every menu at a place you've visited!

Last week I promised to write about whether I tried it (and whether I actually hurled it) in an upcoming article.

Let me start by saying that I'm not overly picky when it comes to trying new foods or preparations. I'll taste most any dish that's been prepared for "real" consumption. But I'm also not into shock value foods - painfully spicy stuff or weird "that's not really food" items. I'm also not a fan of almost any organ meat.

And I went to Scotland, I was sure that I wasn't going to try haggis - mostly because of that last statement above. Organ meats usually have a texture that I don't enjoy and an earthy flavor that doesn't fit my palate.

But I have to admit, that after about five days of seeing it on every menu, I secretly decided to give it a try, and spring it on my traveling companions to boot. 

And the way this Scottish "consumer staple" rose from "untouchable" to something much more is a lot like the stock sector group of the same name...


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