duke

@RobiMangia @SipChainBridge

I choose you, @SipChainBridge , as my night cap! ⚡️ Team Carrot🥕 Would you give this a go?

@ptgruska @fleckcap @turt1e @bassamus @MrBlueberryT Doesn’t get much better

@docsofduke @fleckcap @turt1e @bassamus @MrBlueberryT

Bbq brisket and mangelista pork for Masters Sunday, Chateau de Tours perfect pairing @fleckcap @turt1e @bassamus @MrBlueberryT @docsofduke

Tweet of the day

@wowens Based

none of them know about the monad blockchain

Drop everything and build an agent. We are in the golden age

@Noles31BB @TheMasters @88blewby @PE_Dahl @Golfingbrock @MidwestGolfJake @BryanTweed16 Best week of the year without question

One of, if not the most favorite week of the year for me. @TheMasters #Golf #ANGC

This prediction mkt stuff is easy

@ptgruska @fleckcap Bang!

Easter brunch with the family, I’m Polish by descent so wedding sausage, ham, sauerkraut, horseradish were on the menu along with an absolutely fantastic Barthod. @fleckcap thinking you judged 2005 too early, this bottle had incredible depth and just entering into window but has the stuffing of a truly great wine @turt1e @MiamKitty @MasurianGalley

@MoutonIsAClaret I think you singlehandedly carry the bolly sales in the private mkts haha

Ah, Bollinger!

@pippopotamus One of the greatest countries in the world. Cant wait to get back this year!

Mrs in Thailand rn... make me jealous

@arcaropeter @MistrGoodman @rwe123 @RobertHunterFL @uptowntim88 @Constan70997526 @cortonamd @JohnMFodera @AmauryCarrasco @S_Andreoni @BsLegion @Vinofilosofia Now that’s an Easter celebration!

Happy Easter to all my Friends on this platform! Have a blessed one! @MistrGoodman @rwe123 @RobertHunterFL @uptowntim88 @Constan70997526 @cortonamd @JohnMFodera @AmauryCarrasco @S_Andreoni @BsLegion @Vinofilosofia

@judahrhodie Still waiting to find that 2020 Gloria

This is just ridiculously stupidly cheap ….

@the_stoic_cult @SahilBloom Based

@SahilBloom This is not boredom but the quiet victory of mastering your desires, for the wise man finds his empire in the home he tends rather than the chaos he chases.

My perfect Saturday night: - 5pm: Dinner date with wife - 7pm: Home - 7:15pm: Movie with wife and son - 9pm: Asleep My 20-year-old self would never believe I'd choose that "boring" Saturday night over just about anything in the world.

@pberard Great read. Enjoy it!

Can we talk about Cros Parantoux? Cros Parantoux is perhaps one of Burgundy’s greatest “how did this happen?” stories. Legendary today to be sure, but for most of its life this Vosne‑Romanée vineyard was seen as cold, rocky and frankly not worth much effort. The turning point came in the 1950s when Henri Jayer started picking up tiny parcels there. Other growers weren’t interested but Jayer was. He saw something in the slope, the drainage, and the limestone beneath all those stones everyone else complained about. Before vines, this land wasn’t even growing grapes. Parts of Cros Parantoux were planted with artichokes, a sign of how little wine potential people thought it had. What Jayer did next took patience bordering on obsession: he cleared rocks by hand, rebuilt the soil and replanted carefully. He even used dynamite. The subsoil was so compacted with limestone that blasting was sometimes the only way to break it up. After a while, the wines started to speak for themselves. Cros Parantoux produced wines of incredible depth and finesse—dark fruit, spice, silken texture, and shocking aging ability. Blind tastings often wrongly deemed the wines Grands Cru. Much of the magic comes from the marriage of site and philosophy. The vineyard’s thin soils and cool exposure give tension and precision, while Jayer’s cellar approach and wine making style preserved purity instead of power. Over time it has become one of the most coveted wines in all of Burgundy. Today, Cros Parantoux bottles are almost unicorns - tiny production, massive reputation and extravagant prices. Not to mention the insane prices for original Jayer bottles that show up at auction. Hard to believe this all started with artichokes and dynamite. After Henri Jayer, Cros Parantoux didn’t disappear - it passed into careful hands. Today, the vineyard is primarily bottled by two domaines that trace their lineage directly back to Jayer himself. Emmanuel Rouget, Jayer’s nephew and successor, farms the most famous parcels. His Cros Parantoux is often seen as the closest continuation of Jayer’s spirit: deeply Vosne, powerful but refined, and built to age for decades. The other key name is Domaine Méo‑Camuzet, which owns neighboring parcels worked for years by Jayer before returning to estate bottling in the late 1980s. By reputation, their Cros Parantoux is slightly more structured and aristocratic. Between Rouget and Méo‑Camuzet, Cros Parantoux remains small, fiercely sought‑after, and almost myth‑level in reputation. Same unclassified vineyard. Same rocky slope. Still producing wines that challenge Burgundy’s entire hierarchy. Tomorrow I will try it for the first time…

@turt1e Worse things to be chopping up on a cutting board when ur drunk haha

Get shit faced with your mates and start doing rate my chives challenge

@pedroh96 No balls u won’t

How I'm using OpenClaw today. I'll open-source my autopilot system soon.

@jwalkermobile what the actual fuck did i just watch james lol

I think I found the next big Food Network ⭐️!

@TheGrandeTop10 😅 goat

@docsofduke Funny to think we don’t watch the top 50 billboard songs every Tuesday already

🚨My Kalshi 2026 Recap So Far: January: +$31,196 February: +$37,020 March: +$25,337 Total: $94,302 Despite a very low motivated month with my own struggles we still managed 25K!

@turt1e Now go celly and get absolutely blacked while smoking as many cigs as you can. Way to go my friend! Killing it.

Intermediate cuisine at cordon bleu finished ✅