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jilibay casino By the looks of it, the socialist movement in the United States has petered out after the rapid rise of U.S. Sen. Bernie Sanders (I-VT) in the 2016 Democratic presidential contest. While it’s true that Sanders ran and nearly won again in 2020, many political pundits have since written off the American socialist movement as a momentary blip. In reality, this is not the case. Although Sanders and other prominent socialists like U.S. Rep. Alexandria Ocasio-Cortez (D-NY) have not been as front-and-center as they once were, they still remain a powerful force in the Democratic Party and could very well become the leading voice of the Democrats in the not-too-distant future.

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The Election Commission urged provincial election commissioners and officers to gear up for provincial administration organisation elections on Feb 1. Mr Sawang Boonmee, secretary-general of the EC, yesterday presided over the opening ceremony of a trainers' workshop in preparation for the PAO elections. During his speech, Mr Sawang referred to the EC's guidelines for managing PAO elections, saying that while election officers are trained, unexpected issues require technical skills and problem-solving abilities. Local EC offices must provide close assistance to ensure timely and accurate solutions, he said. Mr Sawang also acknowledged criticism of the EC, particularly during the 2023 elections. He said most people who criticised the EC had never studied the law, including academics. Many critics, he said, sought to please their audience without contemplating the consequences, while others exploited legal loopholes for personal gain. Legal ambiguities often lead to unfairness, he said, which affects the public. He encouraged those dissatisfied with the laws to push for change. Mr Sawang suggested that critics file legal complaints if they believe the EC is at fault, rather than simply accusing the EC of bias or lack of transparency. "I hope election officers are not discouraged by the criticism they face," he said. "No matter what we do, there will always be resistance because the election is a political competition and there are always people looking to benefit. "So, we must endure and ensure we operate strictly within the law. If we follow the law, we have nothing to worry about," he said. When asked about scrutiny from parties, he said the EC aims to minimise errors as PAO elections attract attention. The EC is committed to maximising efficiency, from polling stations to vote counting and results reporting, he said. Reflecting on PAO elections held previously in 29 provinces, he said results are often reported 1-2 hours later than scheduled due to system overloads. Meanwhile, Mr Sawang commented on the audio clip allegedly revealing a conversation about someone preparing 20 million baht to be spent on the elections in Prachin Buri. He said the EC must investigate all complaints.Live updates of the second test between New Zealand and England at the Basin Reserve in Wellington. The Black Caps won the toss and opted to bowl first. Both sides were unchanged after England’s eight-wicket win in the first test. Matt Henry nicked out Ben Duckett in the fourth over of the morning. The Black Caps’ team meetings must be brief affairs based on all the topics that apparently go unmentioned. Tom Latham’s side will remain unchanged for the second cricket test against England, starting on Friday at the Basin Reserve, as the hosts opted for a typically steady approach despite last week’s eight-wicket loss at Hagley Oval. Poor fielding and unconvincing batting left New Zealand trailing 1-0 in the series, the same scoreline that greeted these teams on their last trip to Wellington. It was then, in February 2023, the Black Caps became the third team in history to win a match after being asked to follow-on, a one-run margin making for a test no observer would ever forget. It’s also a test no home player had discussed this week, with Latham disappointing a narrative-chasing press pack by pointing to the differences in teams 22 months later. Indeed, England will have five new faces – including an entirely new bowling group – while the home side have selected four – with only Matt Henry and Tim Southee returning from their attack. Southee’s place could have been under threat after the veteran had been the least effective of the seam quartet in Christchurch. But despite spinning allrounder Mitchell Santner joining the squad, Latham said Southee’s potential omission was never raised. Instead, Southee will play the penultimate match in what will end a 107-test career, needing five sixes to reach 100 and a much unlikelier 13 wickets to finish with 400. Test rookie Nathan Smith loomed as the odd man out had conditions led the Black Caps to believe the Basin pitch would offer turn, a prospect discounted by Latham when confirming a “fantastic” Smith would play at his home ground. Spinners Nathan Lyon and Glenn Phillips did enjoy success when Australia won at the venue in March, but that came in warmer and drier weather at the end of the home summer. “The wicket took a little bit of spin, which surprised us,” Latham said. “But going by the games here [this season], the Wellington first-class games, I think the balance that we’ve gone with is the right balance for this for this wicket. “We obviously have some spin options in that top seven anyway. We think it’s the right fit.” Phillips was set to remain at No 7, despite the allrounder having in the last three months been left stranded on 49 not out in Galle, 48no in Pune and 58no in the first test. Latham said then that no discussions had occurred about an elevation ahead of Tom Blundell to No 6, with the wicketkeeper now averaging 13.5 in 14 tests since last March. Tom Blundell has been returning quickly to the pavilion in recent tests. Photo / Photosport That barren run began following Blundell’s pivotal 90 in the improbable revival against England, an innings that lifted his average to 55.2 in six tests at the Basin Reserve. “He’s another guy that’s playing at home in front of his home crowd – home ground, which he’s familiar with – so I know he’ll be looking forward to getting another opportunity,” Latham said. “We fully back Tom in terms of his ability to score runs and do a good job behind the stumps. We know what a quality player he is. “Cricket is a funny game – you’re only one innings away from being back in form. We’re certainly right in behind Tom; we know the important role that he plays in the side, especially with his keeping as well.” An unchanged England, conversely, will again play without a specialist wicketkeeper, after Ollie Pope took the gloves and moved from No 3 to No 6 to replace the injured Jordan Cox in Christchurch. That switch was out of necessity; this time, with Ollie Robinson having flown out to join the squad, it’s by choice. And it’s a choice the Black Caps could feasibly make if Will Young were to open and either Latham or Devon Conway shifted down the order. Young has never been at his best opening – averaging 22.8 in 12 tests and 43.9 in seven batting further down. Chances are, an alteration of such significance was never discussed. New Zealand team to play England Tom Latham (c), Devon Conway, Kane Williamson, Rachin Ravindra, Daryl Mitchell, Tom Blundell, Glenn Phillips, Nathan Smith, Matt Henry, Tim Southee, Will O’Rourke The Alternative Commentary Collective is covering every home Black Caps test this summer. Listen to live commentary here. Kris Shannon has been a sports journalist since 2011 and covers a variety of codes for the Herald. Reporting on Grant Elliott’s six at Eden Park in 2015 was a career highlight.

THE HAGUE (AP) — The world’s top war-crimes court issued arrest warrants Thursday for Israeli Prime Minister Benjamin Netanyahu, his former defense minister and Hamas’ military chief, accusing them of crimes against humanity in connection with the 13-month war in Gaza. The warrants said there was reason to believe Netanyahu and former Defense Minister Yoav Gallant have used “starvation as a method of warfare” by restricting humanitarian aid and have intentionally targeted civilians in Israel’s campaign against Hamas in Gaza — charges Israeli officials deny. The action by the International Criminal Court came as the death toll from Israel’s campaign in Gaza passed 44,000 people, according to local health authorities, who say more than half of those killed were women and children. Their count does not differentiate between civilians and combatants. Experts say hunger has become widespread across Gaza and may have reached famine levels in the north of the territory, which is under siege by Israeli troops. Israel says it has been working hard to improve entry of aid, though the trickle of supplies into Gaza remains near the lowest levels of the war. Netanyahu condemned the warrant against him, saying Israel “rejects with disgust the absurd and false actions” by the court. In a statement released by his office, he said: “There is nothing more just than the war that Israel has been waging in Gaza.” Gallant, in a statement, said the decision "sets a dangerous precedent against the right to self-defense and moral warfare and encourages murderous terrorism.” The warrant marked the first time that a sitting leader of a major Western ally has been accused of war crimes and crimes against humanity by a global court of justice. The decision turns Netanyahu and the others into internationally wanted suspects, putting them at risk of arrest when they travel abroad and potentially further isolating them . Israel and its top ally, the United States, are not members of the court. But others of Israel's allies, including some of its close European friends, are put in an awkward position. Several, including France, welcomed the court's decision and signaled they might arrest Netanyahu if he visited. The move “represents the most dramatic step yet in the court’s involvement in the conflict between Israel and Hamas," said Anthony Dworkin, senior policy fellow at the European Council on Foreign Relations. Israeli leaders, politicians and officials across the spectrum denounced the warrants and the ICC. The new defense minister, Israel Katz, who replaced Gallant earlier this month, said Thursday’s decision is “a moral disgrace, entirely tainted by antisemitism, and drags the international judicial system to an unprecedented low.” Human rights groups applauded the move. The warrants against both sides “break through the perception that certain individuals are beyond the reach of the law,” the associate international justice director at Human Rights Watch, Balkees Jarrah, said in a statement. The decision came six months after ICC Chief Prosecutor Karim Khan requested the warrants. The court issued a warrant for Mohammed Deif, head of Hamas’ armed wing, over the Oct. 7, 2023, attacks that triggered Israel’s offensive in Gaza. It said it found reasonable grounds to believe Deif was involved in murder, rape, torture and the taking of hostages amounting to war crimes and crimes against humanity. In the Hamas-led attack, militants stormed into southern Israel, killing 1,200 people — mostly civilians — and taking some 250 others hostage. Around 100 Israelis remain captive in Gaza, around a third of them believed to be dead. Khan withdrew requests for warrants for two other senior Hamas figures, Yahya Sinwar and Ismail Haniyeh , who have both since been killed. Israel says it also killed Deif in an airstrike, but Hamas has never confirmed his death. The warrants for Netanyahu and Gallant were issued by a three-judge panel in a unanimous decision. The panel said there were reasonable grounds to believe that both men bear responsibility for the war crime of starvation and the crimes against humanity of murder, persecution and other inhumane acts. The judges said the lack of food, water, electricity, fuel and specific medical supplies created conditions “calculated to bring about the destruction of part of the civilian population in Gaza,” including the deaths of children due to malnutrition and dehydration. They also found that by preventing hospital supplies and medicine from getting into Gaza, doctors were forced to operate, including performing amputations, without anesthesia or with unsafe means of sedation that led to “great suffering.” Israeli diplomatic officials said the government is lobbying the international community to speak out against the warrants and is considering an appeal to the court. The officials spoke on condition of anonymity pending a formal decision on how the government will proceed. Despite the warrants, none of the suspects is likely to face judges in The Hague anytime soon. Member countries are required to detain suspects facing a warrant if they set foot on their soil, but the court has no way to enforce that. For example, Russian President Vladimir Putin, wanted on an ICC warrant for alleged war crimes in Ukraine, recently visited Mongolia, a member state in the court but also a Russian ally. He was not arrested. Still, the threat of arrest now complicates any travel abroad by Netanyahu and Gallant. EU foreign policy chief Josep Borrell said the warrants are binding on all 27 members countries of the European Union. France signaled it could arrest Netanyahu if he came to its territory. Foreign Ministry spokesman Christophe Lemoine called it a “complex legal issue” but said France supports the court’s actions. “Combating impunity is our priority,” he said. “Our response will align with these principles.” Hamas in a statement welcomed the warrants against Netanyahu and Gallant but made no mention of the one against Deif. Israel’s opposition leaders fiercely criticized the ICC’s move. Benny Gantz, a retired general and political rival to Netanyahu, said it showed “moral blindness” and was a “shameful stain of historic proportion that will never be forgotten.” Israel’s campaign has caused heavy destruction across Gaza and driven almost the entire population of 2.3 million people from their homes, leaving most dependent on aid to survive. Two days after Hamas’ attack on southern Israel, Gallant announced a total seal on Gaza, vowing not to let in food, fuel or other supplies. Under U.S. pressure, Israel began allowing a trickle of humanitarian aid to enter a few weeks later. Israel now says it puts no limit on the supplies permitted into Gaza, and it blames the U.N. distribution system. But Israel's official figures show the amount of aid it has let in has plunged since the beginning of October. The U.N has blamed Israeli military restrictions, along with widespread lawlessness that has led to theft of aid shipments. The case at the ICC is separate from another legal battle Israel is waging at the top U.N. court, the International Court of Justice, in which South Africa accuses Israel of genocide , an allegation Israeli leaders staunchly deny. Lawyers for Israel argued in court that the war in Gaza was a legitimate defense of its people and that it was Hamas militants who were guilty of genocide. Associated Press journalists Raf Casert in Brussels, Mike Corder in The Hague and Josef Federman in Jerusalem contributed to this report.Pride, bragging rights and more than $115M at stake when final college playoff rankings come out

Nathan Ake calls on Man City to show character after latest setback“Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome.” ~ Julia Child When winter heads our way, bringing chilly temperatures and close, dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, sausages and sometimes pork or lamb, slowly simmered in well-seasoned broth, then baked in a wide-mouthed, glazed terra-cotta dish called a cassole . Like any truly traditional dish, there are multiple versions, all claiming to be the “authentic one.” Cassoulet originated in southwestern France. Toulouse claims it — and so does Castelnaudary and Carcassonne — and the recipes vary. Toulouse adherents eschew adding cubed pork. Castelnaudary purists add a bit of lamb, while Carcassonne’s adds partridge. In most restaurants, cassoulets are served in an individual cassole , bubbling with hot juices,and with a bit of duck leg peeking through the top. But at Hostellerie Etienne , a vast indoor- outdoor restaurant on the edge of a forest near Castelnaudary, the cassoulets come to the table in family-size cassoles , big enough to serve two, four, six or even 10 people, so you can share the dish with your dining companions. I don’t know if Etienne’s even has a single-serving bowl size. I didn’t see one, when I was there as the guest of a bean trader from Castelnaudary. According to him, Etiennne’s has the best cassoulet anywhere, and they use the Lauragais lingot beans known as the Castelnaudary bean. Copious doesn’t begin to describe the cassoulet scene there, with stacks of cassoles lined up in Etienne’s kitchen, next to caldrons of simmering beans, ready to be filled and popped into the vast ovens. Here in the Bay Area, we have our own go-to restaurants for cassoulets. Some, like the Left Bank Brasseries in San Jose, Menlo Park, Oakland and Larkspur, and Reve Bistro in Lafayette, only serve it during the winter months as a special. (Reve will be serving cassoulet Dec. 10-14, for example, and Jan. 7-11; reserve it when you reserve your table.) Others, such as Bistro Jeanty in Yountville and Le Central in San Francisco, always have it on the menu. Both Reve Bistro and Bistro Jeanty use cassoles made by potter Kathy Kernes at her Crockett Pottery in Crockett, and they are every bit as beautiful and as practical as those you’ll find in southwestern France. Kernes’ makes cassoles in six sizes ($38-$210), ranging from individual to “extra large plus,” which is very large indeed. (Browse the possibilities at www.crockettpottery.com.) Reve Bistro offers take-out cassoulets if you pre-order the week the dish is on the menu. Pick it up — in a takeout container, not a cassole! — then heat it at home. Just note that chef-owner Paul Magu-Lecugy only makes a limited number of portions. “It’s time consuming,” he says, noting for him, it is a two-day process. Le Central’s cassoulet is one of the more elaborate around, with lamb, pork shoulder and boudin blanc, as well as the all-important duck leg confit and slightly garlicky Toulouse sausage. Left Bank uses chef-owner Roland Passot’s recipe (see below) and keeps it simple, limiting the meats to duck leg confit and Toulouse sausages. (Don’t panic. If you’re making this at home, some specialty markets sell duck confit.) The beans are key to cassoulet. Once cooked, they should not be mushy, but hold their shape after the long cooking. In France, tradition calls for either Tarbais beans, a plump, white bean, or lingot beans — a strain of cannellini beans — in making cassoulet. As Passot suggests in his recipe below, you can substitute cannellini beans or Great Northern beans. Rancho Gordo produces a variety called cassoulet , a West Coast-grown bean from the Tarbais strain. Cassoulet isn’t difficult to make. It just requires time and patience. You can make it a couple of days ahead, refrigerate it and then slowly reheat it. That way, there’s nothing to do on the day of but sip a glass of wine while the beans and meats slowly heat to bubbling. Add a green salad and some crusty bread, and you’ll have the perfect winter meal. Or put your coat on and head to one of our local restaurants, where the cooking is done for you. All you need is a reservation. Serves 6 to 8 Beans: 4 cups dried lingot beans (white kidney, cannellini or Great Northern, will all work) 1 small carrot, peeled and chopped 1 small onion, diced (about 3⁄4 cup) 1 clove garlic, chopped 1 pound slab bacon or extra thick-cut bacon, cut into 1-inch cubes 2 sprigs of thyme 1 bay leaf Cassoulet: 1⁄4 cup duck fat (lard will do in a pinch) 2 pounds pork butt cut in 2-inch cubes 1 cup onions, diced small 4 cloves garlic, chopped 1⁄4 cup tomato paste 1 small can diced tomatoes 11⁄2-2 cups reserved bean water 6 Toulouse sausages 1 small garlic sausage 4 confit duck legs, purchased or homemade (see note below) 1 cup panko bread crumbs 1 teaspoon garlic, chopped 1 tablespoon parsley, chopped 1⁄4 teaspoon fresh thyme, chopped 1 tablespoon extra virgin olive oil Note: If you are making your own duck confit, start the night before by rubbing the duck legs with a “green salt” mixture — kosher salt, parsley, a couple of bay leaves and thyme ground together. The next day, rinse the duck legs well, pat dry and place in an oven-safe cooking vessel with enough duck fat to cover the legs. Roast in a 225-degree oven for 21⁄2 to 3 hrs. The night before, place the beans in a deep pot and add enough water to cover by 2 inches. Let beans soak overnight. The next day, rinse the beans well. Add the rinsed beans, carrots, onions, garlic, bacon, thyme and bay leaf to cold water and cook, over low heat, until the beans are tender. Strain the beans, saving the water, and set aside the beans. In a large braising pan, melt the duck fat over medium high heat. Once the pan is hot, brown the pork butt pieces without stirring. When beginning to brown, start stirring, making sure you scrape the bottom if it starts to caramelize. The pork doesn’t need much color, but it does need to cook in the duck fat for a while. Add lots of salt and pepper. This is not a shy dish. When the pork is nice and brown on all sides, add the 1 cup onions and garlic, and sauté until the onions are soft and cooked through. Add the tomato paste, diced tomatoes and reserved liquid from the beans. Stir, using a rubber spatula to clean the side of the pot. Preheat your oven to 250 degrees. Bring the heat under the braising pan up to high. Once at a rolling boil, turn down to low heat and add all the sausages. When they are cooked through, remove and set aside. Slice the garlic sausage in half and cut into 1-inch pieces. Return the whole and sliced sausages back to the pot along with the cooked beans. Continue to cook on low heat until the pork is cooked through. Taste for seasoning; add more salt and pepper if needed. Transfer the beans and pork to a heavy, wide mouth, earthenware, clay or cast iron baking dish that can hold 5 to 6 quarts. Bake at 250 degrees for about 11⁄2 hours, checking at least every 30 minutes. It may require a bit more time. If the dish is starting to look too dry, add a small amount of reserved bean broth or chicken stock. Add warmed duck legs to the cassoulet and make a breadcrumb topping by combining the panko, garlic, parsley, thyme and extra virgin olive oil. Return the dish to the oven and continue baking until the crumbs brown on the top. — Courtesy Roland Passot, Propriétaire, Chef Culinary Officer, Vine Hospitality

American Airlines resume flights after technical glitch

“Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome.” ~ Julia Child When winter heads our way, bringing chilly temperatures and close, dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, sausages and sometimes pork or lamb, slowly simmered in well-seasoned broth, then baked in a wide-mouthed, glazed terra-cotta dish called a cassole . Like any truly traditional dish, there are multiple versions, all claiming to be the “authentic one.” Cassoulet originated in southwestern France. Toulouse claims it — and so does Castelnaudary and Carcassonne — and the recipes vary. Toulouse adherents eschew adding cubed pork. Castelnaudary purists add a bit of lamb, while Carcassonne’s adds partridge. In most restaurants, cassoulets are served in an individual cassole , bubbling with hot juices,and with a bit of duck leg peeking through the top. But at Hostellerie Etienne , a vast indoor- outdoor restaurant on the edge of a forest near Castelnaudary, the cassoulets come to the table in family-size cassoles , big enough to serve two, four, six or even 10 people, so you can share the dish with your dining companions. I don’t know if Etienne’s even has a single-serving bowl size. I didn’t see one, when I was there as the guest of a bean trader from Castelnaudary. According to him, Etiennne’s has the best cassoulet anywhere, and they use the Lauragais lingot beans known as the Castelnaudary bean. Copious doesn’t begin to describe the cassoulet scene there, with stacks of cassoles lined up in Etienne’s kitchen, next to caldrons of simmering beans, ready to be filled and popped into the vast ovens. Here in the Bay Area, we have our own go-to restaurants for cassoulets. Some, like the Left Bank Brasseries in San Jose, Menlo Park, Oakland and Larkspur, and Reve Bistro in Lafayette, only serve it during the winter months as a special. (Reve will be serving cassoulet Dec. 10-14, for example, and Jan. 7-11; reserve it when you reserve your table.) Others, such as Bistro Jeanty in Yountville and Le Central in San Francisco, always have it on the menu. Both Reve Bistro and Bistro Jeanty use cassoles made by potter Kathy Kernes at her Crockett Pottery in Crockett, and they are every bit as beautiful and as practical as those you’ll find in southwestern France. Kernes’ makes cassoles in six sizes ($38-$210), ranging from individual to “extra large plus,” which is very large indeed. (Browse the possibilities at www.crockettpottery.com.) Reve Bistro offers take-out cassoulets if you pre-order the week the dish is on the menu. Pick it up — in a takeout container, not a cassole! — then heat it at home. Just note that chef-owner Paul Magu-Lecugy only makes a limited number of portions. “It’s time consuming,” he says, noting for him, it is a two-day process. Le Central’s cassoulet is one of the more elaborate around, with lamb, pork shoulder and boudin blanc, as well as the all-important duck leg confit and slightly garlicky Toulouse sausage. Left Bank uses chef-owner Roland Passot’s recipe (see below) and keeps it simple, limiting the meats to duck leg confit and Toulouse sausages. (Don’t panic. If you’re making this at home, some specialty markets sell duck confit.) The beans are key to cassoulet. Once cooked, they should not be mushy, but hold their shape after the long cooking. In France, tradition calls for either Tarbais beans, a plump, white bean, or lingot beans — a strain of cannellini beans — in making cassoulet. As Passot suggests in his recipe below, you can substitute cannellini beans or Great Northern beans. Rancho Gordo produces a variety called cassoulet , a West Coast-grown bean from the Tarbais strain. Cassoulet isn’t difficult to make. It just requires time and patience. You can make it a couple of days ahead, refrigerate it and then slowly reheat it. That way, there’s nothing to do on the day of but sip a glass of wine while the beans and meats slowly heat to bubbling. Add a green salad and some crusty bread, and you’ll have the perfect winter meal. Or put your coat on and head to one of our local restaurants, where the cooking is done for you. All you need is a reservation. Serves 6 to 8 Beans: 4 cups dried lingot beans (white kidney, cannellini or Great Northern, will all work) 1 small carrot, peeled and chopped 1 small onion, diced (about 3⁄4 cup) 1 clove garlic, chopped 1 pound slab bacon or extra thick-cut bacon, cut into 1-inch cubes 2 sprigs of thyme 1 bay leaf Cassoulet: 1⁄4 cup duck fat (lard will do in a pinch) 2 pounds pork butt cut in 2-inch cubes 1 cup onions, diced small 4 cloves garlic, chopped 1⁄4 cup tomato paste 1 small can diced tomatoes 11⁄2-2 cups reserved bean water 6 Toulouse sausages 1 small garlic sausage 4 confit duck legs, purchased or homemade (see note below) 1 cup panko bread crumbs 1 teaspoon garlic, chopped 1 tablespoon parsley, chopped 1⁄4 teaspoon fresh thyme, chopped 1 tablespoon extra virgin olive oil Note: If you are making your own duck confit, start the night before by rubbing the duck legs with a “green salt” mixture — kosher salt, parsley, a couple of bay leaves and thyme ground together. The next day, rinse the duck legs well, pat dry and place in an oven-safe cooking vessel with enough duck fat to cover the legs. Roast in a 225-degree oven for 21⁄2 to 3 hrs. The night before, place the beans in a deep pot and add enough water to cover by 2 inches. Let beans soak overnight. The next day, rinse the beans well. Add the rinsed beans, carrots, onions, garlic, bacon, thyme and bay leaf to cold water and cook, over low heat, until the beans are tender. Strain the beans, saving the water, and set aside the beans. In a large braising pan, melt the duck fat over medium high heat. Once the pan is hot, brown the pork butt pieces without stirring. When beginning to brown, start stirring, making sure you scrape the bottom if it starts to caramelize. The pork doesn’t need much color, but it does need to cook in the duck fat for a while. Add lots of salt and pepper. This is not a shy dish. When the pork is nice and brown on all sides, add the 1 cup onions and garlic, and sauté until the onions are soft and cooked through. Add the tomato paste, diced tomatoes and reserved liquid from the beans. Stir, using a rubber spatula to clean the side of the pot. Preheat your oven to 250 degrees. Bring the heat under the braising pan up to high. Once at a rolling boil, turn down to low heat and add all the sausages. When they are cooked through, remove and set aside. Slice the garlic sausage in half and cut into 1-inch pieces. Return the whole and sliced sausages back to the pot along with the cooked beans. Continue to cook on low heat until the pork is cooked through. Taste for seasoning; add more salt and pepper if needed. Transfer the beans and pork to a heavy, wide mouth, earthenware, clay or cast iron baking dish that can hold 5 to 6 quarts. Bake at 250 degrees for about 11⁄2 hours, checking at least every 30 minutes. It may require a bit more time. If the dish is starting to look too dry, add a small amount of reserved bean broth or chicken stock. Add warmed duck legs to the cassoulet and make a breadcrumb topping by combining the panko, garlic, parsley, thyme and extra virgin olive oil. Return the dish to the oven and continue baking until the crumbs brown on the top. — Courtesy Roland Passot, Propriétaire, Chef Culinary Officer, Vine Hospitality

Riley scores 18, Utah Tech beats Denver 68-54Man City blow three-goal lead in Champions League, Bayern beat PSG

PITTSBURGH — Maybe the most deflating aspect of the Steelers' last-minute loss in Cleveland was the second-stingiest defense in the NFL failing to protect another lead against one of the worst offenses in the league. And it wasn't the first time. Not only did the Steelers allow the Browns, the lowest-scoring team in the AFC, to top 18 points for only the second time this season in a 24-19 defeat, but they failed to stop them after the Steelers battled back from an 18-6 deficit in the fourth quarter to take a 19-18 lead with 6:15 remaining. The Steelers allowed Browns quarterback Jameis Winston to complete three consecutive passes after tight end Jordan Akins dropped what appeared to be an easy walk-in touchdown to set up Nick Chubb's winning score with 57 seconds remaining. "It is very deflating," outside linebacker T.J. Watt said. "We need to close out games and we were not able to do that. It sucks that we could not hold on, but a loss is a loss." The Steelers have not been very good at closing out games. They did the same thing in the home loss to Dallas Cowboys on Oct. 6, giving up a touchdown to receiver Jalen Tolbert with 20 seconds remaining in a 20-17 defeat. Even against the Baltimore Ravens on Sunday, the Steelers let Lamar Jackson complete 6 of 8 passes for 74 yards on a nine-play, 69-yard drive, including a 16-yard touchdown with 1:06 remaining, to come within a failed two-point conversion of forcing overtime. Just as disturbing was the Steelers lack of pressure on Winston, who was sacked only once — by outside linebacker Nick Herbig, who forced a fumble that DeShon Elliott recovered and led to the go-ahead touchdown throw to Calvin Austin III. The Browns had allowed a league-high 46 sacks and were using their fourth different starter at left tackle, Germain Ifedi, against the Steelers. But it didn't lead to any extra pressure by the Steelers, who are on pace to have 39 sacks — their fewest since the 2016 season (38). That was especially evident on the third-and-6 play with 1:55 remaining, when Winston had plenty of time to throw against a four-man rush and completed a 15-yard pass to receiver Jerry Jeudy to the Steelers' 9 to set up Chubb's winning touchdown. "They were able to convert when they were able to and make plays in big time moments and we were not able to," Watt said. Well received? Wide receiver Mike Williams played 19 snaps against the Browns and, for the second game in a row, did not even get a target. That means Williams has played 44 snaps since his winning touchdown catch in his Steelers debut in Washington without getting a pass thrown in his direction. The good news: The Steelers got their other receivers involved in the offense for a change. Receiver Calvin Austin had catches of 45 and 23, the latter for the go-ahead touchdown with 6:15 remaining; Van Jefferson had a 35-yard catch that led to a field goal; and tight end Pat Freiermuth re-emerged to have his most receptions (four for 57 yards) since Week 4 in Indianapolis. "We had some really good explosive plays down the field, throwing the ball to Van," quarterback Russell Wilson said. "He made some great catches.... Calvin, too. I thought the guys, the receivers, did a really good job of making plays tonight in tough weather conditions. We were able to put the ball down the field and make plays in key moments, and that was really good." Wilson had his highest completion percentage of the season (21 of 28, 75%) and second-highest yardage total (270) despite the snowy conditions. It was his third game in five starts with a 100-plus passer rating. But after cornerback Donte Jackson intercepted Winston with 4:22 remaining, the Steelers went three-and-out from their own 24 with Justin Fields, not Wilson, taking two of the final three snaps. Fields did not run the ball on either of his two plays. What's more, it seemed like a dubious decision to have Fields throw on third-and-4, especially a deep incompletion to George Pickens. That failed series led to a chunked 15-yard punt by Corliss Waitman to the Steelers 45, leading to the Browns' winning touchdown. Fields played seven snaps against the Browns, which, in the end, was one too many. "I think that we all as a team, we're trying to make plays," Wilson said. "We're trying to do different things. Obviously, we have trust in Justin, too, and what he can do and what he's capable of. Listen, I always want to be in there. That's just the competitor in me. But at the same time, we have great trust in Justin, and our team, our coaches, and everything we're doing." (c)2024 the Pittsburgh Post-Gazette Visit the Pittsburgh Post-Gazette at www.post-gazette.com Distributed by Tribune Content Agency, LLC.Walmart’s DEI rollback signals a profound shift in the wake of Trump’s election victory

SAINT GEORGE, Utah (AP) — Beon Riley's 18 points helped Utah Tech defeat Denver 68-54 on Tuesday night. Riley also had 11 rebounds for the Trailblazers (2-6). Noa Gonsalves scored 15 points and added eight rebounds and three steals. Justin Bieker shot 4 of 6 from the field and 2 for 3 from the line to finish with 11 points. The Pioneers (3-5) were led in scoring by Sebastian Akins and Josh Lee, who both finished with 11 points. The Associated Press created this story using technology provided by Data Skrive and data from Sportradar .Türkiye’s role in the new Syria