Even after dropping to 7-5 following Sunday's 34-26 loss to the Dallas Cowboys, the Washington Commanders are still in position to make the NFC playoffs. However, the margin is razor thin. Washington now sits only half a game ahead of the Arizona Cardinals for the final Wild Card spot, and 1.5 games ahead of three formidable challengers in the Tampa Bay Buccaneers, Los Angeles Rams and San Francisco 49ers. With the 9-2 Minnesota Vikings and 8-3 Green Bay Packers all but locked into the first two Wild Card spots, it's going to come down to those five teams (along with the Seattle Seahawks and Atlanta Falcons, should they lose their respective division leads) for the last one. That means the Commanders can't afford to take any more losses like they had on Sunday. Their defeat at the hands of the 4-7 Cowboys was their first truly bad loss this season, and it needs to end up being their only one. Next week, the Commanders get another home matchup against a three-win team in the Tennessee Titans prior to their Week 14 bye. The Titans are riding some momentum after their own upset road win on Sunday, a 32-27 victory over the Houston Texans. That, combined with the Commanders' loss to Dallas, needs to be a wakeup call that no opponent can be taken lightly. Sunday is a must-win for Washington, and following their week off, they may need to go at least 3-1 against the New Orleans Saints, Philadelphia Eagles, Atlanta Falcons and Cowboys again to secure a playoff spot. It's very doable, but after Sunday, the Commanders are out of mulligans.
YOURSAY | Money not main reason for doctors leaving govt serviceThis year’s FAFSA form for college financial aid is officially open
US prosecutors have decided to drop the criminal prosecution of President-elect Donald Trump for his attempt to overturn the results of the 2020 election. Special counsel Jack Smith, a top prosecutor in the long-running case, asked a federal judge in Washington on Monday, local time, to formally dismiss the indictment against Mr Trump, bowing to the reality that Department of Justice policy forbids pursuing prosecutions against sitting presidents. The request by Mr Smith was his final acknowledgement that after two years of courtroom drama, prosecutors will not be able to hold Mr Trump accountable for his efforts to undo the results of the 2020 presidential election as he prepares to re-enter the White House. The department’s policy that sitting presidents may not be prosecuted “is categorical and does not turn on the gravity of the crimes charged, the strength of the government’s proof or the merits of the prosecution, which the government stands fully behind,” Smith wrote. “Based on the department’s interpretation of the Constitution, the government moves for dismissal without prejudice of the superseding indictment.” Even in seeking a dismissal of the case, Smith’s filing held out the possibility that the charges could be refiled again after Mr Trump completes his term in office. But it is also possible that after he returns to the White House, Mr Trump could try to pardon himself to spare him from possible legal jeopardy in the future. Mr Trump’s spokesman, Steven Cheung, said the decision to abandon the case represented “a win for the rule of law”. “The American people and President Trump want an immediate end to the political weaponisation of our justice system and we look forward to uniting our country.” The Department of Justice had charged Mr Trump in August 2023, accusing him of pressuring state officials to change election results after Joe Biden clinched victory in the 2020 presidential race. The 78-year-old’s legal team filed numerous challenges, halting the proceedings for months and winning a broad ruling from the Supreme Court that granted the ex-president legal immunity for actions taken while they were in office. The case was one of two criminal indictments Mr Smith brought against Mr Trump last year; the other was the attempted prosecution of the ex-president for illegally handling classified documents at his Mar-a-Lago resort after his time in the White House. A Floridian judge, appointed by Mr Trump, dismissed that case in July. That ruling is under appeal, and Mr Smith has until December 2 to decide if he will dismiss that case, too. Mr Trump will return to the White House in January after a sweeping election victory earlier in November. — with New York TimesIt looked like a recipe for disaster. So, when his country's swimmers were being accused of doping earlier this year, one Chinese official cooked up something fast. He blamed it on contaminated noodles. In fact, he argued, it could have been a culinary conspiracy concocted by criminals, whose actions led to the cooking wine used to prepare the noodles being laced with a banned heart drug that found its way into an athlete's system. This theory was spelled out to international anti-doping officials during a meeting and, after weeks of wrangling, finally made it into the thousands of pages of data handed over to the lawyer who investigated the case involving 23 Chinese swimmers who had tested positive for that same drug. The attorney, appointed by the World Anti-Doping Agency, refused to consider that scenario as he sifted through the evidence. In spelling out his reasoning, lawyer Eric Cottier paid heed to the half-baked nature of the theory. “The Investigator considers this scenario, which he has described in the conditional tense, to be possible, no less, no more,” Cottier wrote. Even without the contaminated-noodles theory, Cottier found problems with the way WADA and the Chinese handled the case but ultimately determined WADA had acted reasonably in not appealing China's conclusion that its athletes had been inadvertently contaminated. Critics of the way the China case was handled can't help but wonder if a wider exploration of the noodle theory, details of which were discovered by The Associated Press via notes and emails from after the meeting where it was delivered, might have lent a different flavor to Cottier's conclusions. “There are more story twists to the ways the Chinese explain the TMZ case than a James Bond movie,” said Rob Koehler, the director general of the advocacy group Global Athlete. "And all of it is complete fiction.” In April, reporting from the New York Times and the German broadcaster ARD revealed that the 23 Chinese swimmers had tested positive for the banned heart medication trimetazidine, also known as TMZ. China's anti-doping agency determined the athletes had been contaminated, and so, did not sanction them. WADA accepted that explanation , did not press the case further, and China was never made to deliver a public notice about the “no-fault findings,” as is often seen in similar cases. The stock explanation for the contamination was that traces of TMZ were found in the kitchen of a hotel where the swimmers were staying. In his 58-page report , Cottier relayed some suspicions about the feasibility of that chain of events — noting that WADA's chief scientist “saw no other solution than to accept it, even if he continued to have doubts about the reality of contamination as described by the Chinese authorities.” But without evidence to support pursuing the case, and with the chance of winning an appeal at almost nil, Cottier determined WADA's “decision not to appeal appears indisputably reasonable.” A mystery remained: How did those traces of TMZ get into the kitchen? Shortly after the doping positives were revealed, the Institute of National Anti-Doping Organizations held a meeting on April 30 where it heard from the leader of China's agency, Li Zhiquan. Li's presentation was mostly filled with the same talking points that have been delivered throughout the saga — that the positive tests resulted from contamination from the kitchen. But he expanded on one way the kitchen might have become contaminated, harkening to another case in China involving a low-level TMZ positive. A pharmaceutical factory, he explained, had used industrial alcohol in the distillation process for producing TMZ. The industrial alcohol laced with the drug “then entered the market through illegal channels,” he said. The alcohol "was re-used by the perpetrators to process and produce cooking wine, which is an important seasoning used locally to make beef noodles,” Li said. “The contaminated beef noodles were consumed by that athlete, resulting in an extremely low concentration of TMZ in the positive sample. "The wrongdoers involved have been brought to justice.” This new information raised eyebrows among the anti-doping leaders listening to Li's report. So much so that over the next month, several emails ensued to make sure the details about the noodles and wine made their way to WADA lawyers, who could then pass it onto Cottier. Eventually, Li did pass on the information to WADA general counsel Ross Wenzel and, just to be sure, one of the anti-doping leaders forwarded it, as well, according to the emails seen by the AP. All this came with Li's request that the noodles story be kept confidential. Turns out, it made it into Cottier's report, though he took the information with a grain of salt. “Indeed, giving it more attention would have required it to be documented, then scientifically verified and validated,” he wrote. Neither Wenzel nor officials at the Chinese anti-doping agency returned messages from AP asking about the noodles conspiracy and the other athlete who Li suggested had been contaminated by them. Meanwhile, 11 of the swimmers who originally tested positive competed at the Paris Games earlier this year in a meet held under the cloud of the Chinese doping case. Though WADA considers the case closed, Koehler and others point to situations like this as one of many reasons that an investigation by someone other than Cottier, who was hired by WADA, is still needed. “It gives the appearance that people are just making things up as they go along on this, and hoping the story just goes away," Koehler said. “Which clearly it has not.” AP Olympics: https://apnews.com/hub/2024-paris-olympic-gamesGretchen McKay | (TNS) Pittsburgh Post-Gazette Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical fruit, though not in the way you heard as a kid. Classified as both a vegetable and a plant-based protein in the USDA’s Dietary Guidelines for Americans, beans and other legumes can be the ingredient you build an entire vegetarian or veggie-forward meal around. Or, they can help an economical cook stretch a dish twice as far with nutritious calories. A healthful and shelf-staple plant food — they last for years when dried — beans have been among a home cook’s most reliable pantry items for a very long time. (Common beans (Phaseolus vulgaris) are thought to have been grown in Mexico more than 7,000 years ago.) That’s why, for some, they’re often something of an afterthought, especially if the only time you ate them as a kid was when your mom tossed kidney beans into a pot of beef chili or made baked beans (with brown sugar and bacon, please!) for a family cookout. Vegetarians have always appreciated their versatility and nutritional punch, and because they’re cheap, they also were quite popular during the Great Depression and World War II as C rations. Sales also peaked during the coronavirus pandemic, when shoppers stockpiled long-lasting pantry essentials. It wasn’t until Rancho Gordo, a California-based bean company, trotted out its branded packages of colorful heirloom beans that the plant began to take on cult status among some shoppers. Unlike the bean varieties commonly found in even the smallest grocery stores, heirloom beans are mostly forgotten varieties that were developed on a small scale for certain characteristics, with seeds from the best crops passed down through the generations. The result is beans that are fresher and more colorful than mass-produced beans, and come in different shapes and sizes. They also have a more complex and intense flavor, fans say. “The Bean Book” dishes up dozens of different ways to cook Rancho Gordo’s 50 heirloom bean varieties, which include red-streaked cranberry beans, mint-green flageolets, black and classic garbanzos and (my favorite) vaquero — which wear the same black-and-white spots as a Holstein cow. Other gotta-try varieties (if just for the name) include eye of the goat, European Soldier, Jacob’s Cattle and Good Mother Stallard, a purple bean with cream-colored flecks. “The very good news is that you have to work extra hard to mess up a pot of beans, and it’s not difficult to make an excellent pot,” Steve Sando writes in the book’s foreword. “The even better news is that you become a better cook with each pot you make.” Not convinced? Here are five reasons to jump on the bean bandwagon: Even the smallest grocery store will have a selection of dried and canned beans. Common varieties include black, cannellini (white kidney), Great Northern, pinto, navy, kidney, Lima and garbanzo (chickpea) beans. Even when they’re not on sale, beans are a bargain at the supermarket. Many varieties cost less than $1 a can, and dried beans are an economical way to build a menu. I paid $1.25 for a one-pound bag of cranberry beans, a smooth and velvety bean with a slightly nutty flavor, at my local grocery store. Rancho Gordo’s heirloom beans cost substantially more. (They run $6.25-$7.50 for a one-pound bag, with free shipping on orders over $50.) But they are sold within a year of harvest, which makes them more flavorful and tender. A bag also comes with cooking instructions and recipe suggestions, and the quality is outstanding. Plus, after cooking their beans with aromatics, “you are left with essentially free soup,” Sando writes in the cookbook. “If you drain properly cooked and seasoned beans, the liquid you are left with is delicious.” Beans are a great source of plant-based protein and both soluble and insoluble fiber, and they include essential minerals like iron, magnesium and potassium. If you’re watching your weight or following a particular diet, beans are naturally free of fat, sodium and cholesterol and are rich in complex carbohydrates. They also contain antioxidants and folate. And if you’re vegan or vegetarian, most types of dry beans are rich sources of iron. The U.S. Dietary Guidelines for Americans recommends eating 1-3 cups of legumes, including beans, per week Dry beans have to be soaked overnight, but cooking them is easy. They can be cooked on the stovetop, in a slow cooker, in the pressure cooker and in the oven. Canned beans are even easier — just rinse and drain, and they’re ready to go. Beans can be used in so many different dishes. They can be made into soup, salad or dips, top nachos, add some heft to a casserole or be mashed into the makings of a veggie burger. You also can add them to brownies and other baked goods, toss them with pasta, add them to chili or a rice bowl or stuff them into a taco or burrito. Check out these four recipes: PG tested This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon. For soup 1/4 cup olive oil 1 medium yellow onion, chopped 2 celery stalks, chopped 1 medium carrot, scrubbed and chopped 6 garlic cloves, finely grated or pressed 2 sprigs fresh thyme, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon pepper 4 cups vegetable broth 2 15-ounce cans cannellini beans, drained and rinsed For bacon 8 ounces shiitake mushrooms, caps cut into 1/8 -inch slices 2 tablespoons olive oil 1/4 teaspoons fine sea salt To finish Plant-based milk Chili oil, for drizzling Preheat oven to 400 degrees. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper if needed. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil. Serves 4-6. — “Mastering the Art of Plant-Based Cooking” by Joe Yonan PG tested Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups canned chopped tomatoes, juice reserved 1 tablespoon red wine vinegar 2 tablespoons tomato paste 1 cup chicken or vegetable broth 4 fresh sage leaves Salt and pepper 4 cups cooked Lamon or cranberry beans 2 cups uncooked polenta 6 ounces pancetta, diced Chopped fresh basil or parsley, for garnish Grated Parmesan cheese, for serving In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes. Stir in tomatoes and red wine vinegar. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes. Add beans to tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes. Meanwhile, prepare polenta according to package instructions. Place pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain. To serve, spoon polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta. Garnish with fresh basil and serve with grated Parmesan. Serves 6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando PG tested Beans and seafood might seen like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast. 4 cups cooked white beans, bean broth reserved 1/4 cup extra-virgin olive oil 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt, or to taste 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, scrubbed well Chopped fresh parsley, for garnish Country-style bread and butter, for serving In large pot, heat beans in their broth over medium-low heat. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open. Add clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers. Pass plenty of good bread and creamy butter at the table Serves 4-6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry PG tested So easy to pull together for your next party! 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil Juice and zest of 1 lemon 1 small garlic clove, minced Generous pinch of salt Freshly ground black pepper 2 or 3 tablespoons water, if needed 2 fresh basil leaves, chopped, optional 1 sprig fresh rosemary, leaves chopped, optional In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined. If it’s too thick, slowly add the water with the food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using Serve with veggies, pita or bruschetta. Makes 1 1/2 cups — Gretchen McKay, Post-Gazette ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.
BOISE, Idaho — Freshman wide receiver George Dimopoulos threw a 25-yard touchdown pass to Dane Pardridge on the first play of double overtime and Jordan Hansen ended the game on a fourth-down sack to give Northern Illinois a 28-20 victory over Fresno State on Monday in the Idaho Potato Bowl. Dimopoulos, who played quarterback in high school, also converted the two-point conversion when he passed it to quarterback Josh Holst for his second completion of the season. Holst, a freshman walk-on, was making just his third start at quarterback as NIU was without starter Ethan Hampton, who entered with 1,600 yards and 12 touchdowns to go with six interceptions. Holst completed 18 of 30 passes for 182 and two touchdowns for Northern Illinois (8-5). He was also intercepted on the first play of the game. Both teams missed a 35-yard field goal in the final three minutes of regulation, including Dylan Lynch's third miss of the game on the final play to send it to overtime. Fresno State started overtime with a touchdown when Bryson Donelson was left wide open out of the backfield to haul in a 9-yard touchdown pass. NIU needed five plays, and a defensive holding penalty, to score as Holst found Grayson Barnes for a 3-yard touchdown. Donelson finished with 15 carries for 82 yards and a touchdown for Fresno State (6-7). He added three catches for 28 yards and another score. Dual-threat quarterback Joshua Wood was 16 of 23 for 180 yards and a touchdown. Mac Dalena made six catches for 118 yards to help go over 1,000 yards for the season. Fresno State was without 14 players, including starting quarterback Mikey Keene after he transferred to Michigan. Two top-three receivers, Jalen Moss and Raylen Sharpe, also did not play as the Bulldogs were forced to use five new starters. UTSA 44, COASTAL CAROLINA 15: Owen McCown threw for 254 yards and a touchdown and UTSA scored the opening 27 points of the Myrtle Beach Bowl to cruise past short-handed Coastal Carolina in Conway, S.C. UTSA (7-6) broke away in the second quarter by scoring a touchdown on three straight drives for a 21-0 lead. McCown was 14 of 17 in the first half, including a 6-yard touchdown pass to Patrick Overmyer. McCown also scored on a 35-yard run after breaking two tackles near the end zone. The other score was a 9-yard touchdown run by Brandon High. Coastal Carolina (6-7) finished the first half with just 140 total yards — 60 coming on the final drive. The Chanticleers punted on five straight drives to begin the game — with the longest possession lasting seven plays for 25 yards. UTSA added short field goals on its opening two drives of the second half, while Coastal Carolina started with two straight three-and-out drives. UTSA ended CCU’s third drive on Jakevian Rodgers’ first career interception to extend the program's single-game streak with an interception and a sack to 23 games. CCU’s first touchdown came on the first play of the fourth quarter when Bryson Graves caught a 50-yard touchdown pass from Tad Hudson. But UTSA’s Chris Carpenter returned the ensuing kickoff for a 93-yard touchdown to make it 34-7. It was the largest margin of victory in the five-year history of the Myrtle Beach Bowl. Be the first to know Get local news delivered to your inbox!BOISE, Idaho — Freshman wide receiver George Dimopoulos threw a 25-yard touchdown pass to Dane Pardridge on the first play of double overtime and Jordan Hansen ended the game on a fourth-down sack to give Northern Illinois a 28-20 victory over Fresno State on Monday in the Idaho Potato Bowl. Dimopoulos, who played quarterback in high school, also converted the two-point conversion when he passed it to quarterback Josh Holst for his second completion of the season. Holst, a freshman walk-on, was making just his third start at quarterback as NIU was without starter Ethan Hampton, who entered with 1,600 yards and 12 touchdowns to go with six interceptions. Holst completed 18 of 30 passes for 182 and two touchdowns for Northern Illinois (8-5). He was also intercepted on the first play of the game. Both teams missed a 35-yard field goal in the final three minutes of regulation, including Dylan Lynch's third miss of the game on the final play to send it to overtime. Fresno State started overtime with a touchdown when Bryson Donelson was left wide open out of the backfield to haul in a 9-yard touchdown pass. NIU needed five plays, and a defensive holding penalty, to score as Holst found Grayson Barnes for a 3-yard touchdown. Donelson finished with 15 carries for 82 yards and a touchdown for Fresno State (6-7). He added three catches for 28 yards and another score. Dual-threat quarterback Joshua Wood was 16 of 23 for 180 yards and a touchdown. Mac Dalena made six catches for 118 yards to help go over 1,000 yards for the season. Fresno State was without 14 players, including starting quarterback Mikey Keene after he transferred to Michigan. Two top-three receivers, Jalen Moss and Raylen Sharpe, also did not play as the Bulldogs were forced to use five new starters. UTSA 44, COASTAL CAROLINA 15: Owen McCown threw for 254 yards and a touchdown and UTSA scored the opening 27 points of the Myrtle Beach Bowl to cruise past short-handed Coastal Carolina in Conway, S.C. UTSA (7-6) broke away in the second quarter by scoring a touchdown on three straight drives for a 21-0 lead. McCown was 14 of 17 in the first half, including a 6-yard touchdown pass to Patrick Overmyer. McCown also scored on a 35-yard run after breaking two tackles near the end zone. The other score was a 9-yard touchdown run by Brandon High. Coastal Carolina (6-7) finished the first half with just 140 total yards — 60 coming on the final drive. The Chanticleers punted on five straight drives to begin the game — with the longest possession lasting seven plays for 25 yards. UTSA added short field goals on its opening two drives of the second half, while Coastal Carolina started with two straight three-and-out drives. UTSA ended CCU’s third drive on Jakevian Rodgers’ first career interception to extend the program's single-game streak with an interception and a sack to 23 games. CCU’s first touchdown came on the first play of the fourth quarter when Bryson Graves caught a 50-yard touchdown pass from Tad Hudson. But UTSA’s Chris Carpenter returned the ensuing kickoff for a 93-yard touchdown to make it 34-7. It was the largest margin of victory in the five-year history of the Myrtle Beach Bowl. Get local news delivered to your inbox!
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