The Meaning Behind "Oshi" When I started making pecan butter and date bars in the kitchen and selling it for #Bitcoin, I needed a name. Most people assume "Oshi" is just a nod to Satoshi. It's not. "Oshi" (推し) is a Japanese word that literally means "to push" or "push forward." But in Japanese culture, it means something deeper - it's your favorite artist, creator, or thing that you actively support. Not just "like", but to actively push forward with your time, energy, and money. When you spend your sats on #hodlbutter instead of keeping it on an exchange, you're not just buying pecan butter, date bars or chocolates. You're actively supporting peer-to-peer commerce. When you share reviews, tell friends, reorder jars - you're pushing forward an alternative to the industrial food system. It's active participation. It's choosing to put your resources behind something you believe deserves to exist. Every customer review, every reorder, every person willing to wait for restocks - you're doing "oshi." You're actively pushing forward small-batch quality over mass production. Sound money over fiat transactions. Direct relationship with me over corporate middlemen. My hope is that I'm building something worth your active support - something that earns the right to your Bitcoin, your time, your word-of-mouth. The name chose itself. This is about creating something that people don't just buy - they believe in and actively promote because it deserves to exist. That's "oshi." #CircularEconomy #ProofOfWork

Veraison is complete. Proof of work. The only task I truly dislike in the vineyard? Bird netting. Not because of birds—but because of the neighborhood squirrels. Frustrating, tedious, and absolutely necessary. They’re relentless. Hopefully they don’t find any kinks in the armor. Today was a long one. Topping, lateral thinning, and suckering are done. Cabernet Sauvignon is a beast—vigorous and unruly, especially with my tight vine spacing. Most vineyards space vines 6–8 feet apart. Mine? Just 2 feet. Precision is non-negotiable. Brix levels are sitting at 17–18, tracking toward a late October harvest. Everything’s on schedule. Veraison marks the turning point: the onset of ripening. Chlorophyll fades, anthocyanins rise—bringing color and sun protection. Sugars accumulate, glucose and fructose climb. I’m aiming for 24–25 Brix, roughly 1 Brix per week (give or take). Acidity shifts. Malic acid drops, tartaric acid takes the lead. Aromatics begin to bloom—fruity, floral, and varietal notes emerging with each passing day. Now begins the ripening phase. Protect your grapes. Protect your time. Nature prints squirrels out of thin air. Not your grapes, not your wine. #winestr #viticulture #proofofwork

Proof of Work and Proof of Workout room 💪😁 Despite the filter, the silencer and the noise-cancelling box, it's not the quietest room 😅 luckily for me I prefer to be outside ☀️🏝️ During training I don't pay attention to it, even though sometimes I put a shooting helmet on my ears. More healthy than wealthy, but always happy 😁 Objective: Accumulate a few more #Satoshi every day and see where we are in 2040, in the meantime continue mining. #POW #proofofwork #miner #mining #bitcoin #BTC