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card game 500 Gretchen 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. Related Articles Restaurants Food Drink | 5 budget-friendly Thanksgiving dinner ideas Restaurants Food Drink | Four food safety tips to keep your CT holidays healthier Restaurants Food Drink | Christmas-themed cocktail pop-up bar returns for 2024 holiday season in CT Restaurants Food Drink | McDonald’s reaches for choosy diners with value menu revamp Restaurants Food Drink | The future of Thanksgiving is takeout and hosts couldn’t be happier 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.Geoffrey Hinton to donate some of Nobel winnings to create new annual award

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Shoppers despair as Easter eggs found on supermarket shelves in December

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KyKy Tandy scored a season-high 21 points that included a key 3-pointer in a late second-half surge as Florida Atlantic roared back to beat Oklahoma State 86-78 on Thursday in the opening round of the Charleston Classic in Charleston, S.C. Florida Atlantic (4-2) advances to play Drake in the semifinal round on Friday while the Cowboys square off against Miami in the consolation semifinal contest, also Friday. Oklahoma State led by as many as 10 points in the first half before securing a five-point advantage at halftime. The Owls surged back and moved in front with four and a half minutes to play. It was part of an 11-1 run, capped by a 3-pointer from Tandy that made it 75-68 with 2:41 remaining. Ken Evans added 14 points for Florida Atlantic, with Leland Walker hitting for 13 and Tre Carroll scoring 11. The Owls went 35-of-49 from the free throw line as the teams combined for 56 fouls in the game, 33 by Oklahoma State. Khalil Brantley led Oklahoma State (3-1) with 16 points while Robert Jennings added 14 points and 11 rebounds for the Cowboys, who hit one field goal over a 10-minute stretch of the second half while having three players foul out. The Owls were up by as many as seven points in the early minutes and by 13-10 after a layup by Carroll at the 11:32 mark of the first half. Oklahoma State leapfrogged to the front on Abou Ousmane's layup off a Brantley steal, fell behind again on a 3-pointer by Evans and then responded on a 3-pointer by Jennings to take a 17-16 lead. From there, the Cowboys stoked their advantage to double digits when Jamyron Keller canned a shot from beyond the arc with five minutes to play in the half. Florida Atlantic got a layup and a monster dunk from Matas Vokietaitis and a pair of free throws from Walker in a 6-2 run to end the half to pull within 39-34 at the break. Jennings and Ousmane tallied seven points apiece for Oklahoma State over the first 20 minutes, as the Cowboys led despite shooting just 33.3 percent from the floor in the half. Carroll and Vokietaitis scored seven points apiece to pace the Owls, who committed 11 turnovers that translated to seven points for Oklahoma State before halftime. --Field Level MediaA number of shoppers around the UK have complained after finding Easter eggs on supermarket shelves in December. Easter Sunday is four months away, falling on April 20 in 2025 but some supermarkets already have seasonal stock out on their shelves. Chocolate eggs and hot cross buns have already been spotted for sale in shops including Morrisons, Tesco and Asda. As reported by Sky News , Gary Evans, 66, from Margate, shared a picture of Creme Eggs on display at his local Morrisons on Boxing Day. I’m a very liberal person but seeing Morrisons selling #Easter eggs right after #Christmas is where I draw the line 🥲 pic.twitter.com/RZR4gsvanx — Martins (@kukuliitiis) December 28, 2024 "I just think it's crazy that everything is so superficial and meaninglessly commercial... [there's] something quite frantic about it," he said. Meanwhile, Joseph Robinson, saw themed Kit-Kat and Kinder Surprise products at his local Morrisons in Stoke-on-Trent on Friday evening (December 27). He said: "It's funny as they've not even managed to shift the Christmas chocolates off the shelves yet and they're already stocking for Easter. "I wish that supermarkets weren't so blatantly consumerist-driven and would actually allow customers and staff a time to decompress during the Christmas period." On X (formerly known as Twitter) user @Jingle1991 shared an image of Malteser Bunnies in Sainsbury's on Christmas Eve and pointed out: "Easter chocolate already out. Jesus hasn’t even been born yet". Another added: "I’m a very liberal person but seeing Morrisons selling #Easter eggs right after #Christmas is where I draw the line". In an alternative view, marketing consultant Andrew Wallis, 54, admitted he was surprised to see Easter eggs in the Co-op in Kilgetty, Pembrokeshire. However, he added it also illustrates "forward-thinking" from big businesses. Recommended reading: Cadbury chocolate Easter eggs spotted in B&M as shoppers say 'far too early' Quality Street discontinues chocolate labelled 'favourite of all time' by fans I went looking for discontinued chocolates still on sale in UK - here's what I found He explained: "It made me reflect on how big brands are always thinking ahead and planning early. "My message to retailers would be: while planning ahead is important, it's also essential to be mindful of consumer sentiment. "Some might feel it's too early for seasonal products like this but others might see it as a sign of forward-thinking. Striking the right balance is key to keeping customers happy."

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49ers QB Brock Purdy resumes throwing but status for this week remains unknownOscar Fairs, a teenage goalkeeper at West Ham, has died aged 15 (Nigel French/PA) A teenage West Ham academy goalkeeper has died aged 15 after suffering from cancer. Oscar Fairs from Benfleet, Essex, was diagnosed with a rare 7cm ependymoma brain tumour in August 2023 and underwent seven surgeries, one round of chemotherapy and one round of radiotherapy to be told palliative care was the only option. A GoFundMe page was set up to help the family raise £100,000 towards a treatment trial in France. We need your consent to load this Social Media content. We use a number of different Social Media outlets to manage extra content that can set cookies on your device and collect data about your activity. West Ham footballers donated £27,000, chairman David Sullivan donated £10,000 and Arsenal footballer and former West Ham star Declan Rice gave £5,000, according to Ms Fairs. On Friday, West Ham announced that the 15-year-old had died. Sporting director Mark Noble said: “Oscar was adored by everyone at the Academy – not only was he a great goalkeeper, he was a true Hammer and a fantastic young person, who will be deeply missed by everyone who had the pleasure to know him. “I have wonderful memories of Oscar playing in my garden – (my son) Lenny and his teammates all loved him. “He was a friendly, happy, well-mannered and polite young man, who had such a bright future ahead of him, and it is just so unimaginably devastating that he has been taken from his family and friends at this age. “The thoughts and sincere condolences of everyone at the Club are with Oscar’s parents, Natalie and Russell, and his brother Harry, and we kindly ask that the family’s privacy is respected at this extremely difficult time.” All scheduled Academy fixtures over the weekend have been postponed as a mark of respect.

NEW YORK (AP) — U.S. stock indexes fell Thursday following some potentially discouraging data on the economy . The S&P 500 slipped 0.5% for its fourth loss in the last six days. It’s a pause for the index, which has been rallying toward one of its best years of the millennium . The Dow Jones Industrial Average lost 234 points, or 0.5%, and the Nasdaq composite sank 0.7% from its record set the day before. A report early in the morning said more U.S. workers applied for unemployment benefits last week than expected. A separate update, meanwhile, showed that inflation at the wholesale level, before it reaches U.S. consumers, was hotter last month than economists expected. Neither report points to imminent disaster, but they dilute one of the hopes that’s driven the S&P 500 to 57 all-time highs so far this year : Inflation is slowing enough to convince the Federal Reserve to keep cutting interest rates, while the economy is remaining solid enough to stay out of a recession. Of the two reports, the weaker update on the job market may be the bigger deal for the market, according to Chris Larkin, managing director, trading and investing, at E-Trade from Morgan Stanley. A surge in egg prices may have been behind the worse-than-expected inflation numbers. “One week doesn’t negate what has been a relatively steady stream of solid labor market data, but the Fed is primed to be sensitive to any signs of a softening jobs picture,” he said. Traders are widely expecting the Fed will ease its main interest rate at its meeting next week. If they’re correct, it would be a third straight cut by the Fed after it began lowering rates in September from a two-decade high. It’s hoping to support a slowing job market after getting inflation nearly all the way down to its 2% target. Lower rates would give a boost to the economy and to prices for investments, but they could also provide more fuel for inflation. A cut next week would have the Fed following other central banks, which lowered rates on Thursday. The European Central Bank cut rates by a quarter of a percentage point, as many investors expected, and the Swiss National Bank cut its policy rate by a steeper half of a percentage point. Following its decision, Switzerland’s central bank pointed to uncertainty about how U.S. President-elect Donald Trump’s victory will affect economic policies, as well as about where politics in Europe is heading. Trump has talked up tariffs and other policies that could upend global trade. He rang the bell marking the start of trading at the New York Stock Exchange on Thursday to chants of “USA.” On Wall Street, Adobe fell 13.7% and was one of the heaviest weights on the market despite reporting stronger profit for the latest quarter than analysts expected. The company gave forecasts for profit and revenue in its upcoming fiscal year that fell a bit shy of analysts’. Warner Bros. Discovery soared 15.4% after unveiling a new corporate structure that separates its streaming business and film studios from its traditional television business. CEO David Zaslav said the move “enhances our flexibility with potential future strategic opportunities,” raising speculation about a spinoff or sale. Kroger rose 3.2% after saying it would get back to buying back its own stock now that its attempt to merge with Albertsons is off . Kroger’s board approved a program to repurchase up to $7.5 billion of its stock, replacing an existing $1 billion authorization. All told, the S&P 500 fell 32.94 points to 6,051.25. The Dow Jones Industrial Average dropped 234.55 to 43,914.12, and the Nasdaq composite sank 132.05 to 19,902.84. In stock markets abroad, European indexes held relatively steady following the European Central Bank’s cut to rates. Asian markets were stronger. Indexes rose 1.2% in Hong Kong and 0.8% in Shanghai as leaders met in Beijing to set economic plans and targets for the coming year. South Korea’s Kospi rose 1.6% for its third straight gain of at least 1%, as it pulls back following last week’s political turmoil where its president briefly declared martial law. In the bond market, the 10-year U.S. Treasury yield rose to 4.33% from 4.27% late Wednesday. AP Business Writers Matt Ott and Elaine Kurtenbach contributed.TAMPA, Fla. (AP) — Two-time Pro Bowl linebacker Shaquil Barrett is rejoining the Tampa Bay Buccaneers. The Bucs signed the two-time Super Bowl champion on Saturday, while also announcing safety Jordan Whitehead was activated from injured reserve ahead of Sunday’s home game against the Carolina Panthers. Barrett spent five seasons with Tampa Bay from 2019 to 2023. He led the NFL with a franchise-record 19 1-2 sacks in his first year with the Bucs, then helped the team win its second Super Bowl title the following season. In all, Barrett started 70 games with Tampa Bay, amassing 45 sacks, 15 forced fumbles, two fumble recoveries and three interceptions. He was released last winter in a salary cap move, signed a one-year contract with the Miami Dolphins in free agency, then abruptly announced his retirement on social media before the start of training camp in July. Barrett, who also won a Super Bowl during a four-season stint with the Denver Broncos, decided to unretire last month. He signed with the Bucs after clearing waivers earlier in the week. Whitehead has missed the past four games with a pectoral injury. His return comes of the heels of the Bucs placing safety Christian Izien on IR with a pectoral injury. On Saturday, the Bucs also activated rookie wide receiver Kameron Johnson from IR and elevated punter Jack Browning to the active roster from the practice squad. NFL: https://apnews.com/hub/nfl

RCC’s students help other people hold food drive during holidays