Posted on 10/06/2026 2:09:25 PM PDT by Tell It Right
While inflation has been running stubbornly high, American paychecks are growing even faster than prices are rising.
Inflation-adjusted weekly wages have risen in 16 out of the 18 months for which the government reported data since President Donald Trump was inaugurated in January 2025. There was no data for October because of the government shutdown last year.
To put it differently, real weekly wages have been positive 89 percent of the time since Trump took office. By contrast, real weekly wages rose less than half of the time—46 percent—during Biden’s presidency. During Trump’s first term, real weekly wages were positive 94 percent of the time.
(Excerpt) Read more at breitbart.com ...
Shhh, that might help Trump.
In before the “yes, but” Eeyores.
We need to stop this affordability scam...
Sure wages are higher, but how does that help the average family when eggs are up to $1.67 a dozen?!
“To put it differently, real weekly wages have been positive 89 percent of the time since Trump took office. By contrast, real weekly wages rose less than half of the time—46 percent—during Biden’s presidency.”
OMG! Don’t tell the TDS component of FR know about this! They’re running out of pearls to clutch as it is, LOL!
P.S. Still Retired. No plans to return to the work-a-day world no matter HOW enticing. ;)
Our Kwik Trip (gas station/convenience store) has eggs for 99 cents a dozen. Limit Two.
But since there’s a Kwik Trip on every corner, you can probably score a dozen dozens in a day. ;)
Dozen?
Yes. TWO DOZEN, not two eggs, LOL!
I have my own flock of laying hens. I only buy the Kwik Trip eggs if I’m making hard boiled - because those eggs are old, not any fresher than 2 weeks, usually. ;)
Yep. Just try to peel hard boiled fresh eggs.
You know it, Chef Jeff. ;)
I am just curious. Why is that?
It’s clearly a real thing but the left has zero solutions to fix it. Everything they stand on requires printing excess money and give aways.
AI Overview
Boiled eggs made from fresh eggs are difficult to peel because the egg white (albumen) bonds tightly to the inner shell membrane.
The Science Behind Why Fresh Eggs Stick
• Lower pH in Fresh Whites: Very fresh eggs have a lower, more acidic-to-neutral pH balance in the albumen. This specific chemical state causes the proteins in the egg white to glue themselves firmly to the inner shell membrane during cooking.
• Small Air Pocket: Fresh eggs contain a very small air cell between the inner and outer membranes. As an egg ages, moisture evaporates and carbon dioxide escapes through the shell pores, which enlarges the air pocket and shrinks the inner contents away from the shell.
• Age Changes the Balance: As eggs sit in storage for 1 to 2 weeks, carbon dioxide leaks out, raising the pH (making the white more alkaline) and naturally loosening the bond between the white and the membrane.
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