What do yunnies do when you give them a bailout? They spend thousands on champagne brunches in the Meatpacking District, then dump the champagne all over themselves. "It’s like, 'What recession?'" says one. And who's financing it? You are. Says another, “If you’d asked me in October, I’d say it’d be a different situation, and I don’t think I’d be here. Then the government gave us $10 billion.” [NYT]
AIG keeps blowing your money, too, planning millions in bonuses to people who really know how to spend it. [NYT] (Obama's going for the block.)
Coney's 85-year-old Totonno's pizza seriously damaged in fire. [Eater]
"New York Is Dying," according to traffic sign hackers on Broadway. [Gothamist]
Streit's matzo factory (click for a tour) is back on the market after a brief reprieve. [Curbed]
StuyTown ruling makes landlords nervous. [Gothamist]
Grieve is twittering. [EVG]
Monday, March 16, 2009
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6 comments:
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
Die Hard AIG Scum!!!!!
my response to the gang from AIG would conclude, "....and the horse you rode in on."
that nyt brunch article made me vomit in my mouth. i feared that was what would happen to bailout money, and now my fear has been realized.
God forbid that the NYT reporter catch someone from the Fulton Houses, a few blocks away from the taxpayer bailout funded "MePa" brunchers, buying a slice of pizza and a beer with food stamps. Instead of the style section, that story would be in the metro section, with all of the attendant outrage about "welfare abuse" and ending "entitlement programs".
Ha. I loved that NYT Brunch article. Gov. Sponsored Trickle down economics at work!
Those Brunching Fucktards better enjoy their last Eggs Benedicts, because when things go from "pretty bad" to "Fort Apache: Fucking Everywhere", disgruntled po' folk everywhere are gonna be hunting them down for their delicious, succulent, Hollandaise-tinged meat.
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