Sears Stock Quotes

One example of a high-tech company that submits to a Graham type of analysis is Amazon.com. Though it does business exclusively on the Web, Amazon is essentially a retailer, and it may be evaluated in the same way as Wal-Mart, Sears, and so forth. The question, as always, is, does the business provide an adequate margin of safety at a given market price. For much of Amazon’s short life, the stock was wildly overpriced. But when the dot-com bubble burst, its securities collapsed. Buffett himself bought Amazon’s deeply discounted bonds after the crash, when there was much fearful talk that Amazon was headed for bankruptcy. The bonds subsequently rose to par, and Buffett made a killing.

McDougall was a certified revolutionary hero, while the Scottish-born cashier, the punctilious and corpulent William Seton, was a Loyalist who had spent the war in the city. In a striking show of bipartisan unity, the most vociferous Sons of Liberty—Marinus Willett, Isaac Sears, and John Lamb—appended their names to the bank’s petition for a state charter. As a triple power at the new bank—a director, the author of its constitution, and its attorney—Hamilton straddled a critical nexus of economic power. One of Hamilton’s motivations in backing the bank was to introduce order into the manic universe of American currency. By the end of the Revolution, it took $167 in continental dollars to buy one dollar’s worth of gold and silver. This worthless currency had been superseded by new paper currency, but the states also issued bills, and large batches of New Jersey and Pennsylvania paper swamped Manhattan. Shopkeepers had to be veritable mathematical wizards to figure out the fluctuating values of the varied bills and coins in circulation. Congress adopted the dollar as the official monetary unit in 1785, but for many years New York shopkeepers still quoted prices in pounds, shillings, and pence. The city was awash with strange foreign coins bearing exotic names: Spanish doubloons, British and French guineas, Prussian carolines, Portuguese moidores. To make matters worse, exchange rates differed from state to state. Hamilton hoped that the Bank of New York would counter all this chaos by issuing its own notes and also listing the current exchange rates for the miscellaneous currencies. Many Americans still regarded banking as a black, unfathomable art, and it was anathema to upstate populists. The Bank of New York was denounced by some as the cat’s-paw of British capitalists. Hamilton’s petition to the state legislature for a bank charter was denied for seven years, as Governor George Clinton succumbed to the prejudices of his agricultural constituents who thought the bank would give preferential treatment to merchants and shut out farmers. Clinton distrusted corporations as shady plots against the populace, foreshadowing the Jeffersonian revulsion against Hamilton’s economic programs. The upshot was that in June 1784 the Bank of New York opened as a private bank without a charter. It occupied the Walton mansion on St. George’s Square (now Pearl Street), a three-story building of yellow brick and brown trim, and three years later it relocated to Hanover Square. It was to house the personal bank accounts of both Alexander Hamilton and John Jay and prove one of Hamilton’s most durable monuments, becoming the oldest stock traded on the New York Stock Exchange.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

I learned to baby the rabbit in sour cream, tenderer than chicken and less forgiving of distraction, as well as the banosh the way the Italians did polenta. You had to mix in the cornmeal little by little while the dairy simmered - Oksana boiled the cornmeal in milk and sour cream, never water or stock - as it clumped otherwise, which I learned the hard way. I learned to curdle and heat milk until it became a bladder of farmer cheese dripping out its whey through a cheesecloth tied over the knob of a cabinet door; how to use the whey to make a more protein-rich bread; how to sear pucks of farmer cheese spiked with raisins and vanilla until you had breakfast. I learned patience for the pumpkin preserves - stir gently to avoid turning the cubes into puree, let cool for the runoff to thicken, repeat for two days. How to pleat dumplings and fry cauliflower florets so that half the batter did not remain stuck to the pan. To marinate the peppers Oksana made for my grandfather on their first day together. To pickle watermelon, brine tomatoes, and even make potato latkes the way my grandmother made them.

Those of us who hope to be their allies should not be surprised, if and when this day comes, that when those who have been locked up and locked out finally have the chance to speak and truly be heard, what we hear is rage. The rage may frighten us; it may remind us of riots, uprisings, and buildings aflame. We may be tempted to control it, or douse it with buckets of doubt, dismay, and disbelief. But we should do no such thing. Instead, when a young man who was born in the ghetto and who knows little of life beyond the walls of his prison cell and the invisible cage that has become his life, turns to us in bewilderment and rage, we should do nothing more than look him in the eye and tell him the truth. We should tell him the same truth the great African American writer James Baldwin told his nephew in a letter published in 1962, in one of the most extraordinary books ever written, The Fire Next Time. With great passion and searing conviction, Baldwin had this to say to his young nephew: This is the crime of which I accuse my country and my countrymen, and for which neither I nor time nor history will ever forgive them, that they have destroyed and are destroying hundreds of thousands of lives and do not know it and do not want to know it …. It is their innocence which constitutes the crime …. This innocent country set you down in a ghetto in which, in fact, it intended that you should perish. The limits of your ambition were, thus, expected to be set forever. You were born into a society which spelled out with brutal clarity, and in as many ways as possible, that you were a worthless human being. You were not expected to aspire to excellence: you were expected to make peace with mediocrity …. You have, and many of us have, defeated this intention; and, by a terrible law, a terrible paradox, those innocents who believed that your imprisonment made them safe are losing their grasp on reality. But these men are your brothers—your lost, younger brothers. And if the word integration means anything, this is what it means: that we, with love, shall force our brothers to see themselves as they are, to cease fleeing from reality and begin to change it. For this is your home, my friend, do not be driven from it; great men have done great things here, and will again, and we can make America what it must become. It will be hard, but you come from sturdy, peasant stock, men who picked cotton and dammed rivers and built railroads, and, in the teeth of the most terrifying odds, achieved an unassailable and monumental dignity. You come from a long line of great poets since Homer. One of them said, The very time I thought I was lost, My dungeon shook and my chains fell off …. We cannot be free until they are free. God bless you, and Godspeed.67

History favors the bold. Compensation favors the meek. As a Fortune 500 company CEO, you’re better off taking the path often traveled and staying the course. Big companies may have more assets to innovate with, but they rarely take big risks or innovate at the cost of cannibalizing a current business. Neither would they chance alienating suppliers or investors. They play not to lose, and shareholders reward them for it—until those shareholders walk and buy Amazon stock. Most boards ask management: “How can we build the greatest advantage for the least amount of capital/investment?” Amazon reverses the question: “What can we do that gives us an advantage that’s hugely expensive, and that no one else can afford?” Why? Because Amazon has access to capital with lower return expectations than peers. Reducing shipping times from two days to one day? That will require billions. Amazon will have to build smart warehouses near cities, where real estate and labor are expensive. By any conventional measure, it would be a huge investment for a marginal return. But for Amazon, it’s all kinds of perfect. Why? Because Macy’s, Sears, and Walmart can’t afford to spend billions getting the delivery times of their relatively small online businesses down from two days to one. Consumers love it, and competitors stand flaccid on the sidelines. In 2015, Amazon spent $7 billion on shipping fees, a net shipping loss of $5 billion, and overall profits of $2.4 billion. Crazy, no? No. Amazon is going underwater with the world’s largest oxygen tank, forcing other retailers to follow it, match its prices, and deal with changed customer delivery expectations. The difference is other retailers have just the air in their lungs and are drowning. Amazon will surface and have the ocean of retail largely to itself.

Sorry, lass,” he said, with a half-smile. “I’m a marrit man.” He made to pass by, and she made a small incoherent sound, putting out a hand to stop him, but not quite daring to touch his sleeve. He stopped and looked at her more closely. “No, I meant it; I’ve a wife at home, and home’s not far,” he said, evidently wishing to be courteous. “But—” He stopped, close enough now to take in the grubbiness of her clothes, the hole in the sleeve of her coat and the tattered ends of her stock. “Och,” he said in a different tone, and reached for the small leather purse he wore tied at his waist. “Will ye be starved, then, lass? I’ve money, if you must eat.” She could scarcely breathe. His eyes were dark blue, soft with kindness. Her eyes fixed on the open collar of his shirt, where the curly hairs showed, bleached gold against his sunburnt skin. “Are you—you’re Jamie Fraser, aren’t you?” He glanced sharply at her face. “I am,” he said. The wariness had returned to his face; his eyes narrowed against the sun. He glanced quickly behind him, toward the tavern, but nothing stirred in the open doorway. He took a step closer to her. “Who asks?” he said softly. “Have you a message for me, lass?” She felt an absurd desire to laugh welling up in her throat. Did she have a message? “My name is Brianna,” she said. He frowned, uncertain, and something flickered in his eyes. He knew it! He’d heard the name and it meant something to him. She swallowed hard, feeling her cheeks blaze as though they’d been seared by a candle flame. “I’m your daughter,” she said, her voice sounding choked to her own ears. “Brianna.” He

You do not lie so good, Yellow Hair. Your eyes make big talk against you. But that is okay. We have had this one moment together, no? And you did not spit.” Chuckling, he ducked his head and tightened his arm around her with such crushing strength that she couldn’t breathe, let alone fight. Then he wheeled his horse, yelling gibberish. The young man who held Amy nudged his pony out of the ranks and galloped it toward the house. In a skid of hooves and flying dust, he dumped her none too gently onto the dirt and rode off. Amy scrambled to her feet, holding out her arms. “Loretta, no…Loretta, please…” To Loretta’s relief, Rachel burst out of the cabin, grabbed Amy, and dragged her up the steps. After shoving the child through the door, she reappeared with a rifle in her hands. Lifting the stock to her shoulder, she took careful aim. At Loretta… It happened so fast that even the Comanche was taken by surprise. His body snapped taut. For the space of a heartbeat, Loretta felt a shattering sense of betrayal, of fear. Then she understood. Aunt Rachel was going to kill her rather than see her taken by Comanches. The blast of the gun and a roar from the Comanche came almost simultaneously. He threw his body forward, slamming Loretta against the stallion’s neck. Pain exploded in her chest, a flattening, mind-searing pain. Insane as it was, the thought crossed her mind that the Comanche hadn’t won after all. The stallion reared, striking the air, then leaped forward, nearly tossing both his riders. Loretta was squashed between the long ridge of the animal’s neck and the Comanche’s chest. Sitting sideways as she was, her body was twisted at an impossible angle. Instinctively she clutched the horse’s mane to hold her seat. She was going to fall. The hooves of the other horses thundered all around her. If she lost her grip, the other riders would surely trample her. Desperation filled her. She was slipping. At the last moment, when her fingers lost their hold and she felt herself falling, her captor’s arm clamped around her ribs, pulling her back onto the horse. Then the weight of his chest anchored her, so heavy she couldn’t breathe. Wind blew against her face. Slack-jawed, she labored for air, pressure building to a pulsating intensity in her temples. The Indians rode a safe distance from the house before stopping. When Hunter finally drew rein and leaped off the horse, Loretta fell with him and landed in a heap at his feet. Dust plumed around her. Men dismounted, yelling, running in her direction. For a moment she thought they were going to swoop down on her, but they circled her captor instead, jabbering and touching his shoulder. There were so many legs, some naked. Brown buttocks flashed everywhere she looked. Hunter snarled something and peeled off his shirt. A furrowed flesh wound angled across his right shoulder. Pressing a hand to her chest, Loretta glanced down in bewilderment. She had been so sure…Laughter bubbled up her throat. Aunt Rachel had missed? She never missed when she could draw a steady bead on a still target. Loretta’s throat tightened. The Comanche. She looked up, confusion clouding her blue eyes. He had shielded her with his own body?

So,” Roland says, rolling it off his tongue until that one little word sounds obscene. “What’s my punishment for peeping?” No words. None. This man makes my blood boil. He leaves me torn between punching him smack in the jaw and telling him to go back to hell—or else doing something so rotten I’m sure it means jail time. I’m paralyzed with choices. Finally, my hand decides for me. I square my jaw, stretch up on my toes, and—while he locks up, staring at me with wide eyes—grasp a fistful of his hair, and yank. I’m not trying to make him bald or anything. I just want to make a point. But I’m not expecting the way his breath catches. The way he goes stock-still with a vibrant intensity, and a faint, rough sound catches in the back of his throat. Something that sounds like pleasure. His eyes close, the expression on his face searing into my head—until I realize what I’m doing and just how insane he’s made me. Snatching my hand back, I retreat a step, struggling to catch my breath. Roland’s eyes drift open slowly, lingering in a slow, searching burn. “Interesting. I had no idea you were so kinky, Miss Landry,” he whispers. Oh. Oh, frick. I’ve done it now.

I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance." "No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes. In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike." "Uh, I get that much, but, like, how did he manage to get that rich of a fragrance with only one spice? His dish's impact was on par with Ryo's!" "Yes! Just searing not give that punch. It is inconceivable!" "I used kaeshi sauce. Right before serving, I brushed a thin layer of kaeshi onto the fish slices." "Kaeshi? Does he mean the ramen soup base?!" "Kaeshi was mentioned during the Ramen Bout in the Quarterfinals, yes. It seems this time it is being used in a purely Japanese fashion." "Kaeshi? Like Tsubame-Gaeshi Sword Cut, yes? Kojiro Sasaki Swallow Cut!" "I'm surprised you're familiar with that sword technique. But no, this is different. Kaeshi is a mixture of soy sauce, mirin and sake. It is most often diluted with dashi stock to go with noodles. It is considered an all-purpose seasoning that can be used in almost any Japanese dish." "No wonder! Fish meat generally does not brown easily, even when using the high, focused heat of a blowtorch. But the sugars present in kaeshi make that easier! It also prevents the heating time from dragging out too long and ruining the freshness of the fish. " "The fatty acids of the fish mix with the sugars in the kaeshi. Add heat and they will sizzle and boil.

with a job at his tannery. Tomorrow I’ll go to Sears’s store and stock our cupboard, but for tonight, for the children—” She reached into her apron and pulled out the purse. Lyddie pushed it

Sauté the onions with a little olive oil, a smashed garlic clove, white wine, and a little sugar and let them cook down slowly. Transfer to a bowl and set aside. Sear the chops in a little butter and oil for a few minutes on either side, then return the onions to the pan. Add a bay leaf, a sprig of thyme, a bit of rosemary, some chicken stock, and more wine. Turn down the heat, cover it, and let it cook for about 10 minutes.

braised pork shanks with borlotti beans stinco di maiale brasato con fagioli borlotti beans ½ pound dried borlotti (cranberry) beans 1 whole garlic head, cloves separated 1 cup extra virgin olive oil 1 Onion Brûlée (recipe follows) 1 carrot, peeled and diced 1 celery rib, diced 4 ounces bacon, cut into large dice 5 fresh flat-leaf parsley stems 3 sprigs fresh thyme 2 sprigs fresh rosemary Pinch of crushed red pepper flakes 1½ quarts chicken stock 1 tablespoon kosher salt 2 tablespoons sherry vinegar brine 1 pound kosher salt 1 cup honey 1 sprig fresh rosemary 5 juniper berries pork Four 1-pound pork hindshanks ½ cup vegetable oil 1 carrot, peeled and cut into large dice 1 celery rib, cut into large dice 2 cups dry white wine ½ cup Stewed Tomatoes (Chapter 3) 1 quart veal stock or chicken stock to serve 1 tablespoon unsalted butter 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the beans, in a large pot, soak the beans in enough cold water to cover by 2 or 3 inches for 6 to 12 hours. Change the water two or three times during soaking, if possible. Drain and set aside. 2 Use a broad knife to crush the garlic cloves, still in their skins. 3 Heat a saucepan over medium heat. Add the olive oil, onion, carrot, celery, bacon, parsley, thyme, rosemary, red pepper, and half of the garlic cloves to the pan and cook, stirring, for about 7 minutes, or until the vegetables soften. 4 Add the drained beans and the stock and bring to a boil over high heat. Reduce the heat and simmer for about 40 minutes, until the beans are tender but not so soft that they lose their shape. 5 Add the salt and vinegar. Stir to mix, remove the beans from the heat. Taste the cooking liquid and season to taste with salt. Let the beans cool in the cooking liquid and then refrigerate until ready to use. 6 To prepare the brine, in a large pot, mix 1 gallon of water with the salt, honey, rosemary, and juniper berries. Bring to a boil over high heat and cook until the salt and honey dissolve. Remove from the heat and let the brine cool to room temperature. 7 To prepare the pork, submerge the pork shanks in the cool brine, cover, and refrigerate for 3 hours. 8 Preheat the oven to 300°F. 9 Lift the shanks from the brine and pat dry. 10 Heat a large ovenproof casserole or braising pan over medium-high heat. When the pan is hot, put the vegetable oil in the pan and sear the pork shanks for 6 to 8 minutes on each side, or until golden brown. 11 Add the carrot, celery, and wine and the remaining garlic cloves and bring to a boil. Cook over medium-high heat for 8 to 10 minutes, or until reduced by half. Add the tomatoes and stock and bring to a boil.

red wine–braised short ribs with garlic mashed potatoes costatine con purè di patate Four 12-to 14-ounce boneless beef short ribs Kosher salt and freshly ground black pepper 1 cup vegetable oil 2 carrots, cut into large dice 2 celery ribs, cut into large dice 1 yellow onion, cut into large dice 2 tablespoons tomato paste One 750-ml bottle dry red wine 2 cups port 3 sprigs fresh thyme 1 sprig fresh rosemary 1 bay leaf 2 quarts veal stock or chicken stock 2 tablespoons sherry vinegar 2½ cups Garlic Mashed Potatoes (Chapter 8) 2 tablespoons chopped fresh flat-leaf parsley 1 Lay the short ribs in a single layer in a shallow baking pan and season generously on both sides with salt. Cover and refrigerate for 2 hours. 2 Preheat the oven to 375°F. 3 Rinse the salt off the ribs and pat them dry with paper towels. Season the ribs with pepper and a light sprinkling of salt. 4 Heat a casserole or braising pan over high heat. When the pan is hot, put the oil in the pan. When the oil is hot, sear the short ribs on both sides until golden brown. Lift the short ribs from the pan and set aside. If the oil is dark, discard it and replace with fresh oil. 5 Reduce the heat to medium-high and add the carrots, celery, and onion to the pan. Cook, stirring, for about 8 minutes, or until the vegetables brown and caramelize. 6 Stir in the tomato paste. Reduce the heat to medium and cook for 2 to 3 minutes. Add the wine and port, raise the heat to medium-high, and cook for about 5 minutes, or until the liquid reduces by half. 7 Return the short ribs to the pan and add the thyme, rosemary, and bay leaf. Pour the stock into the pan. Bring to a boil over medium-high heat. Lay a sheet of parchment paper directly on the food and transfer the pan to the oven. Cook for about 2 hours, until the meat is fork tender. 8 Remove the pan from the oven and discard the parchment paper. Add the vinegar. Let the short ribs come to room temperature in the braising liquid. 9 Lift the short ribs from the liquid and set aside on a large plate or bowl, covered, to keep warm. 10 Strain the braising liquid through a fine-mesh sieve or chinois into a saucepan. Bring to a simmer over medium-high heat, reduce the heat to low, and cook for about 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any fat that rises to the surface. Season to taste with salt and pepper and pour the sauce over the ribs. 11 Serve immediately or allow to cool to room temperature and then cover and refrigerate for up to 5 days. (If you are serving immediately and the ribs and sauce are not hot enough, reheat gently over medium-low heat for about 10 minutes.)