bwooceli
Joined 16 years ago
Joined 16 years ago
Protected Checking, Protected Savings, Discretionary Checking, Discretionary Savings
All income and all "regular bills" are aimed at Protected Checking. Every Friday, a fixed (but mutable) amount of weekly "discretionary" money transfers to Discretionary Checking, and a fixed amount goes to Protected Savings.
Discretionary Checking is ALL food, groceries, gas, dining out, random crap. If the I swipe my card, it is discretionary. Protected Checking is ALL bills, utilities, mortgage, etc.
To manage Protected Savings, I use a spreadsheet with 7 columns:
Date, Payee / Source, Category, Sub Category, Amount (all income is positive, all outflow is negative), Balance (=one cell up + amount on this row), Cleared (blank if in the future, "X" for when I reconcile)
I took a few hours about 7 years ago and added ALL expected paychecks (excluding bonus), bills/expenses, and transfers to Discretionary and Protected Savings for the next 5 years to it. So I only spend time reconciling the Protected Checking account - once a month or so I copy the ledger from my bank website and go down the list, checking them off and updating the amounts as needed.
Other than a quick glance for anything unexpected, I don't reconcile/audit the discretionary account.
So yeah, they pay a bunch of basement recording artists to throw together a million generic sounding low-effort Ableton jams and voila, lower play counts and lower royalties for the normal working artists.
Some genres are easier to game than others. Classical music is really rough right now. Unless you already know EXACTLY what version of the piano concerto you want, you're going to get some crappy midi playthrough that was likely just the "performer" dropping the sheet music straight into the midi roll.
16lb bird, brined. Followed the "in the fridge for 1 day per 4 pounds" rule of thumb. Loosened (carefully, without puncturing) the skin between the breast and smeared in-between with 2 sticks of herb butter. Stuffed it with 2 quartered lemons, 2 quartered onions, and a tied-up bundle of savory herbs (sage, thyme, rosemary) Put a couple pats of butter on the top as well, and started it off with 30 minutes at 400. Then reduced the heat to 325 for the remaining 3-3.5 hours. Tucked the wings under the bird on the roasting rack, tied the legs. Baste on the hour, when it's the right color, cover with foil.