Sorry to say, there is no longer any early development - we all got fired a few months ago.
Pipeline is all for sale
Why not the company ?
Pipeline is all for sale
Why not the company ?
Message to RC on possible sale new
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Yeah today we have a once in a lifetime opportunity to blow out our numbers
This is the week when we kick it up a gear and double our uptake
This is the week when we kick it up a gear and double our uptake
Indeed and if anyone thinks the pipeline is not for sale, you are delusional.
Here is reality: Bad/poor decisions were made causing what we have now. We will not be making up what we will lose. The stock is ticking up because....
You guessed it! We are being put up for sale quietly.
We aren't selling nothing. We won't give up our golden goose pipeline. Acorda is a stellar company with a great culture.
The Market is very hungry for a M&A deal for Acorda; let's cook that goose!!!
Roasted Goose Recipe: A Hanukkah Tradition From the Middle Ages
Ingredients
10-12 lb. goose
lemon juice
kosher salt
freshly ground black pepper to taste
2 apples, cubed
1 large onion, quartered
1-1/2 cups water
1 cup sweet white wine
Directions
Preheat the oven to 400 degrees.
Rinse the goose and remove excess fat. Rub the goose with lemon juice and sprinkle with salt and pepper. Place the apples and onion inside the goose cavity. Tie the legs together with kitchen twine. Prick the skin all over with the tines of a fork.
Place the goose, breast side up, on a rack in a roasting pan. Pour the water into the pan. Roast for 45 minutes.
Lower the oven heat to 325 degrees. Turn the goose breast-side down. Pour the wine over the goose. Roast for 45 minutes, basting once during this time.
Turn the goose breast-side up again and roast for another 30-60 minutes, basting once or twice, or until the juices run clear when you prick the thickest part of the thigh with the tines of a fork (a thermometer inserted into the thickest part of the breast should read 145-160 degrees, depending on whether you prefer the meat slightly rare or well done). Let rest for 15 minutes before carving.
The great chef Fergus Henderson’s The Whole Beast: Nose to Tail Eating serves as my inspiration, with a few modifications. I probably cook as many little birds as anyone, and I have a few pointers you might want to learn before you pop your pigeons in the oven.
First, pigeons are a red meat bird and should be eaten somewhere around medium.
What’s more, they are rarely fat, although once in a blue moon you’ll find a pigeon so morbidly obese you have no idea how it flew. (Those are a treat for the table, by the way.) Normally, however, you need to deal with athletic birds, able to cruise around at 55 miles an hour with a top end at close to 90 miles an hour; this makes them the fastest game bird in North America. Impressed yet?
Incidentally, if you like doves you will like pigeons. Pigeons are to doves what hares are to cottontails, or geese are to ducks: Bigger, smarter, tougher, older. Where most doves barely live a year, the average lifespan in the wild of a typical pigeon is five years. Yep, that’s older than most deer you shoot. So you’ll need to deal with that.
You can sometimes tell if you have old birds. Their feet look like they’ve been walked on for years and their keelbones are super hard. Young birds have a flexible keelbone and are just generally fresher looking. They also tend to have lighter colored meat. But it’s not an exact science.
So as an insurance policy against toughness, you need to start the cooking of the legs and wings before the breast. The easiest way to do this is to sear the legs and wings in hot butter or oil before you roast the bird. You don’t want to sear the breast, though, because you want it to be pink when you serve it. To do this, you need to hold the pigeon with tongs in the hot oil and be vigilant.
First, pigeons are a red meat bird and should be eaten somewhere around medium.
What’s more, they are rarely fat, although once in a blue moon you’ll find a pigeon so morbidly obese you have no idea how it flew. (Those are a treat for the table, by the way.) Normally, however, you need to deal with athletic birds, able to cruise around at 55 miles an hour with a top end at close to 90 miles an hour; this makes them the fastest game bird in North America. Impressed yet?
Incidentally, if you like doves you will like pigeons. Pigeons are to doves what hares are to cottontails, or geese are to ducks: Bigger, smarter, tougher, older. Where most doves barely live a year, the average lifespan in the wild of a typical pigeon is five years. Yep, that’s older than most deer you shoot. So you’ll need to deal with that.
You can sometimes tell if you have old birds. Their feet look like they’ve been walked on for years and their keelbones are super hard. Young birds have a flexible keelbone and are just generally fresher looking. They also tend to have lighter colored meat. But it’s not an exact science.
So as an insurance policy against toughness, you need to start the cooking of the legs and wings before the breast. The easiest way to do this is to sear the legs and wings in hot butter or oil before you roast the bird. You don’t want to sear the breast, though, because you want it to be pink when you serve it. To do this, you need to hold the pigeon with tongs in the hot oil and be vigilant.
Maybe you should try a recipe for leadership and execution. That seems to be lacking at ACOR.
You have tried to deflect with poems, lyrics and now this crap. Maybe you should take a break and let the dust settle from this particular failure so you don't look like a total fool.
Glad to see Ronnie is busy tweeting about drug pricing and innovation. Two things he clearly knows nothing about.
The mosquito breeding tweet is a nice little diversion as well. Try and focus on the business at hand vs your "image".
The mosquito breeding tweet is a nice little diversion as well. Try and focus on the business at hand vs your "image".
It's called deflection and pretend nothing is wrong/ Everything is wrong!