OGGN’s November 10th Sunday Update!
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This Week: KC Yost, Jr.
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Upcoming Events
Coating Society of Houston?Annual Golf Tournament?| November 11
HASC Golf Tournament?| November 11
8th Annual US-Mexico Natural Gas Forum?| November 11-13
3rd American Carbon Capture, Utilization and Storage Forum?| November 13-14
TXOGA 2024 Lone Star Energy Forum?| November 14-15
CLEAN GULF Conference & Exhibition 2024?| November 18-20
Smart Reliability Excellence Forum?| February 12-13
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This week’s must listen episodes…
Just Facts About Global Warming | Ep 299
Russell welcomes back to the show James Agresti with the Think Tank Just Facts.? In this interview, Russell and Jim review facts about climate alarmists’ claims of fossil fuels causing global warming, collapsing sensitive ecological systems, and other worsening conditions.
Is it True that Humans are Controlling Weather Events like Hurricanes? | Ep 81
In this conversation, the hosts discuss the conspiracy theory that humans can control weather events, particularly hurricanes. They explore the science of such claims, the psychology behind why people believe in conspiracy theories, and the political motivations that may drive misinformation. The discussion also touches on Elon Musk's ambitions and the implications of his actions in the context of wealth accumulation and power dynamics. Finally, they discuss the implications of conspiracy theories on public perception and the role of government secrecy in shaping trust.
Turbo Talk with Mark LaCour
Check out OGGN's latest podcast, Turbo Talk with Mark LaCour, exclusive to Sunday Update Newsletter subscribers. Because of technical limitations, we cannot load the podcast into this LinkedIn version of the newsletter. Simply click on the Turbo talk picture, and it will take you to this same newsletter sign-up page to have it delivered into your inbox each Sunday morning. In that version you'll have full access to not only the Turbo Talk podcast, but other content that is only available in the email version.
This week you missed out on guest Bill Killian with Frontier Waste Solutions
Stuff We Love (And You Might Too)
You Can Sponsor Any Show… TODAY!!
Have You Ever Online Shopped For Ads? Well Now You Can!
Ad buys don’t have to be complicated… That’s why we created the OGGN Sponsorship Market Place. An ONLINE STORE where you can choose the podcast you want to sponsor, add it to your cart, and then pay online! We provide up-front, easy to understand pricing so you can skip the ‘reach out to learn more’ step and IMMEDIATELY get the product you want.
Drill Down on Branding
Consider creating branded ‘Go-Bags’ designed specifically for emergency situations, packed with essentials like a flashlight, purified water, food and first-aid kit. Adding your logo and an emergency contact number on the bag reinforces your brand's commitment to safety and preparedness. These bags not only support a strong safety culture but also demonstrate your company's proactive approach to employee welfare. With each use, your brand is associated with trust and reliability, even in critical moments.
Paws for a Cause: Join Us in Supporting SPCA of Texas!
Find Your Perfect Companion and Change a Life Forever
Hi there, I'm Baylee! I'm just a puppy, full of energy and always ready to play. I love making new friends and I'm always the life of the party with my goofy antics. I can turn any boring day into a fun-filled adventure with my endless enthusiasm. I'm a sweet little soul, always ready to give love and receive it in return. My friendly nature makes me a great companion for anyone looking for a loyal friend. Adopting me would mean endless love, laughter, and a loyal companion who will always be by your side. So, why wait? Let's start our adventure together!?
Come and see me Saturday 11/9 at Bark and Brew in Waxahachie from 2:00 - 6:00!? https://spca.org/event/ellis-countys-annual-bark-and-brew-2/
Age: 7 months
Gender: Female
Breed: Great Pyrenees, Mix
For more dogs in need of loving homes,?click here?to explore the?SPCA of Texas?adorable lineup of furry friends waiting for their forever families! ?
Sage words from the Queso Advisory Council
Today we are going to discuss queso etiquette, because that is what separates us from the animals (and opposable thumbs, at least for most of the other animals).
First of all, you are only allowed to order large bowls of queso right when you sit down - no reason to even check the menu. For the same reason the jazz song is included on the jukebox at the bar in?Talladega Nights, the small bowl is only on the menu as a test. There are only 2 ways that are socially acceptable to order a small bowl: 1) You are dining alone in the restaurant as to go orders necessitate a large bowl for leftovers (maybe?) tomorrow or 2) Your group has finished the original large bowl, but the entrees haven’t yet arrived.?
Also, you must order one large bowl of queso for every 4 people, rounding up one bowl over 4 people, so that someone doesn’t have to awkwardly reach across the table or is left out. If you must, print this handy chart that explains how many bowls to order:
1 - 4 people = 1 large bowl
5 - 8 people = 2 large bowls
9 - 12 people = 3 large bowls
We hope that we don’t even have to discuss double-dipping, because “it’s like putting your whole mouth right in the bowl.” Don’t. Ever. No. Really. Seek help if you even consider it. Not kidding.
We are often asked about scraping the bowl to get the last few bites. It is truly a veteran move to be able to coax a few more bites when everyone else has conceded. We are completely and totally in favor of scraping (in fact, in many states it is considered very rude to not scrape!) and here is how to properly do it: find the remaining chips that are contoured to match the curve of the bowl. Scrape that last little bit while making eye contact with the person who has already given up, to establish and really reaffirm your dominant position. The spoon can also be used to scrape as long as it hasn’t already been licked.
OGGN’s Sunday Delicious Recipes!
Baked Cajun Chicken Wings by Rhonda Bean
Ingredients
Directions
Preheat oven to 350 degrees F. Mix together cajun spice, salt, garlic powder, paprika, and brown sugar. Rub onto wings liberally although you might not need all of the rub. You can either leave wings whole or cut them into flats/drums. Place wings on a baking sheet lined with foil or on a baking rack (my preference). Bake wings for 45-60 min. until cooked through and the skin is crispy/ browned. Meanwhile, mix together sauce with warm butter. If the sauce clumps because the butter cools, microwave it
for 15 seconds to warm up. When wings are cooked, either toss them in the sauce or drizzle with sauce. I prefer to drizzle these with sauce so the dry rub is the star, but they still have some sauce.
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2 周Hmmmm - I don't know Mark LaCour - I can see a bit of John Candy AND Steve Martin!! I have always told people when I started traveling that I started as John Candy and ended up as Steve Martin