Bottoms, Beaches, Boozin, & Books!
April 2025
First, Holy moly- Welcome to the almost 75 NEW SUBSCRIBERS TO UNPROFESSIONAL!
-Seriously, thanks for being here.
A Lot has happened since the last time we talked…
Including Gnarly Stock Market swingz.
Tired of hearing about Tariffs yet? Us too!
…So I’m not going to talk about them here!
you’re welcome.
So, INSTEAD!
Why it’s important to keep buying in a down market.
When markets take a nosedive, it’s tempting to hit pause on investing—but that’s often exactly when the long-term advantage is greatest. Continuing to buy during downturns, especially through strategies like dollar-cost averaging, isn’t just a nice idea—it’s backed by solid academic research and behavioral science.
It spreads your investments over time, which means you naturally buy more shares when prices are low and fewer when they’re high. Mathematically, that lowers your average cost per share. On top of that, research shows that valuation indicators like the Shiller CAPE ratio tend to predict long-term returns. When CAPE is low—usually during a downturn—future 10-year returns tend to be significantly higher.
So, buying into a falling market often means you’re locking in better forward-looking value.
There’s also a powerful behavioral case for staying the course. Our brains hate losses more than they love gains, and that emotional weight can keep even seasoned investors on the sidelines.
That said, this isn’t about blindly buying any dip.
Investors should be mindful of estimation risk (what if your models are wrong?), liquidity constraints, and changing macro conditions.
The takeaway? Buying when the market’s down isn’t just a contrarian move—it’s a strategy with academic rigor, behavioral benefits, and historical data on its side. Just make sure you’re doing it with a thoughtful framework, not just gut instinct.
I’m continuing to buy simple ETFs like VOO and VUG on a regular basis.
(ps this isn’t professional advice. Reference the Title of this Newsletter please.)
Podcast Recs
Self Publishing With Dale
I’ve been following Dale for a long time. He’s a seasoned self publisher with years of experience and gives solid advice.
He does regular updates about the self publishing industry and we here at THN are supremely grateful for his help.
For all you wannabe writers out there, check out his Podcast Here.
If you prefer to watch on Youtube - head here!
My First Million
I’ve talked about this show MANY a time on this newsletter - (no small boy stuff),
But a recent episode they released about TRENDS they are spotting in the business world was definitely worth your time if you haven’t listened yet.
The Good Stuff
White Lotus
Time to check it out on Apple TV!
The show has been widely praised by both critics and audiences.
Critical Acclaim
Critics have celebrated The White Lotus for its incisive social satire and dark humor. They often point out that the series deftly blends comedy with a sharp critique of wealth, privilege, and the complexities of modern luxury. Many reviews highlight the show’s ability to use an idyllic vacation setting as a backdrop for exploring the darker, underlying tensions of its characters.
Audience Response
Viewers have been drawn to the series’ unique tone—a mix of biting commentary and unexpected humor. The ensemble cast’s strong performances and the show’s distinctive visual style have resonated with audiences, sparking conversations about contemporary issues of class and entitlement. Social media buzz and word-of-mouth recommendations helped fuel its popularity, contributing to its status as a cultural talking point.
Overall, The White Lotus is seen as a standout example of modern television that marries entertainment with thoughtful societal commentary.
Business & Writing
Our Book release IS ALMOST HERE.
We never ask for paid newsletter subscriptions here at Unprofessional.
So if you want to support us, just buy one of our Books!
Seriously though- if you would be kind enough to give us some feedback, even on just the e-book… that would be yuge.
Shoot us an email at info@timehacknetwork.com if you’re interested in an advance reader copy!
Thanks in advanced!
Check out the CHAT
I finally caved and did it.
Head over to the home page of Unprofessional and Join our Subscriber Chat. It’s free.
“But what ever will we talk about?”
No idea.
Just keep it… not so serious please.
What’s for dinner?
Fish and Chips & Homemade Spiked TEA.
Went on a fishing trip the other day and made Traditional Beer Battered Fish…. and some Tweas.
Spiked Tea.
Steep 8 black tea bags in 1 cup boiling water, 6 minutes; discard the tea bags. stir in 1 1/2 cups raw sugar and the zest of 1 lemon (in strips). let cool; strain into a pitcher. add 3/4 cup lemon juice, 2 cups southern comfort, 4 cups ice cubes and 1 sliced lemon. stir to partially melt the ice. pour into glasses.
Beer Battered Fish & Chips.
3 quarts canola oil for frying plus 1/4 additional cup
3 cups all-purpose flour
1 cup cornstarch
½ teaspoon cayenne pepper
½ teaspoon paprika
1/4 teaspoon ground black pepper
3 tsp Diamond kosher salt
2 teaspoon baking powder
1 ½ – 2 pounds 1-inch-thick cod fillet or other thick white fish, such as hake or haddock cut into approximately 3-ounce pieces. (Thoroughly dry fish with paper towels)
up to 3 cups beer 24 ounces, cold. (Any beer will work in this recipe, even nonalcoholic beer with the exception of dark stouts and ales.)
Slice fish into your preferred size portions. Pat dry with paper towel and set aside in the refrigerator.
Set up the dredging station
Whisk the flour, cornstarch, cayenne, paprika, pepper, and salt in a large mixing bowl.
Remove 1.5 of a cup of the flour mixture and add it to some kind of dish or a paper plate or whatever you want and set this flour & dish aside.
Go back to the flour mixture that remains in the bowl and add baking powder. Whisk that dude up.
Add 1.5 cups beer (probably just 1 whole can) to the flour mixture in the mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whisking after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
Dredge & fry the fish
Increase the heat of the oil to medium-high, add remaining quart of oil if necessary and heat oil to 375°F. Dredge each piece of fish in the flour mixture shaking off excess flour. Dip 1 piece of fish in batter at a time and let excess run off, shaking gently. Place battered fish back into the dish with the flour mixture and turn to coat both sides. (This is messy, but worth it!)
As you add the fish, you will likely need to adjust the heat to keep it maintained at 375-385°F. Not adjusting your temperature to maintain oil temperature when frying is a common, and costly, mistake. The fish will not crisp up. But make it too high, and everything will burn. Use an oil safe thermometer if you got one of those shizznites.
Fry that fishy, stirring occasionally, until golden brown, about 5 minutes depending on thickness. Remove dat fish from hot oil and transfer fish to a sheet pan.
Walk away! Leave it unattended! Let it light the kitchen on fire!
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Always,
-Unprofessional