Kennon-Green & Co. Global Asset Management, Wealth Management, Investment Advisory, and Value Investing

Do Any Of You Have a Steak Brandy or Cognac Butter Reduction Recipe?

Ten or eleven years ago, I went to a steakhouse in Omaha, Nebraska during a trip home from college.  The chef that day had decided to make either a brandy or cognac reduction sauce using the drippings from the beef.  Feeling adventurous, I decided to order off menu and see what it was like.  The word incredible doesn’t even do it justice.

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Investing in The Hershey Company Has Made Generations of Investors Rich

As we approach the end of 2014, I’m looking back on the year.  One of the major changes from an investing perspective what a modification Aaron and I made in the investment policy manual.  That doesn’t happen often.  We added a handful of companies to the list of permanent business; those companies we consider so…

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I’m Building a Ghost Ship Portfolio for Someone; A Sort of Index Fund on Steroids

I’m putting together a retirement portfolio for several people I know.  One of them is proving to be a fun intellectual exercise.  Essentially, the mandate calls for me creating a ghost ship of a portfolio that, once it has set sail, will drift almost untouched for the next 30+ years when it will be gifted to the children at the end of the life expectancy of the owner.  Beginning in 7 to 10 years, the owner will start taking 3% to 4% distributions to augment an otherwise secure retirement.  The portfolio is to be allocated 70% to a collection of 70 to 100 blue chip stocks, 25% to high-grade bonds, and 5% to cash or cash equivalents.

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A Really Easy Caramel Pecan Apple Pie Recipe You Might Want to Try

I mentioned yesterday that I baked a caramel pecan apple pie.  We had some surplus homemade pastry dough and granny smith apples from the two granny smith apple pies I made on Thanksgiving, using my favorite apple pie recipe.  I wanted to try something different, and needed to find another apple pie recipe that didn’t require a top crust as I had just enough to cover the bottom of a pie pan to use the leftovers.  I began the search, ultimately settling upon a perfectly rated derivation from a publisher called Taste of Home.  

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Happy (Early) Thanksgiving Everyone!

Aaron asked me if I would make a couple of my apple pies for Thanksgiving with my family tomorrow.  It’s been awhile since I baked this particular pie recipe.  He brought it up three or four times, each entreaty accompanied by ever-escalating puppy dog eyes, so I knew he wanted me to do it even though I was planning on making some sort of specialty cake in the spirit of the honey lemon bee hive dessert I baked a few years ago; maybe a giant pumpkin or spice cake, in the (appropriately enough) shape of a pumpkin, with a cream cheese glaze drizzled over it; even better, perhaps a chocolate peanut butter bundt cake!  (Normally, I like vanilla cake with buttercream frosting but who doesn’t like chocolate and peanut butter?!)

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You Should Try the Wood-Fired Italian Neapolitan Pizza at Il Lazzarone

We met up with friends at a new wood-fired Italian Neapolitan pizza restaurant that opened 45 minutes north of Kansas City called Il Lazzarone.  This is the same group with which we regularly try new restaurants, though I’ve been terrible about posting them all over the years.  We sat inside for hours talking about everything from economics, rental…

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