There Is News At Every Corner

CONTRACT BRIDGE

REDUCING THE RISK FACTOR

THINK FIRST, PLAY LATER

BYLINE: By Steve Becker

Most mistakes made by declarer are due more to carelessness than lack of skill. As a case in point, consider today’s deal where South got to six hearts and West led a spade.
Declarer won the jack with the king, cashed the ace of trump, then led a low trump to the queen. When West showed out, South realized that the slam was in jeopardy. Although he could get rid of his club loser on one of dummy’s spades, he might still lose a diamond trick as well as a trump trick.
South therefore decided to leave a trump in dummy as he tested the diamonds. At trick four, he led a diamond to the ace and another to dummy’s queen, but East ruffed and returned a trump, and South had to go down one.
Had declarer given a bit more thought to the matter after the hearts failed to break, he would have made the contract. Instead of leading a low diamond to the ace at trick four, he should have cashed dummy’s queen of diamonds first before leading another diamond from dummy at trick five. This would have left East with no recourse.
If he ruffed, declarer would follow low and later draw East’s last trump to wrap up the contract. And if East did not ruff, South would win the diamond with the king, cash the A-Q of spades, discarding a club, and then lead dummy’s last diamond.
Again, East would find himself between the proverbial rock and a hard place. If he ruffed, it would be all over; if he did not ruff, declarer would win with the ace and ruff the nine of diamonds in dummy. Whatever East did, South’s only loser would be a trump trick.

NOW HERE'S A TIP

BYLINE: By JoAnn Derson

* “I purchased a roll of reflective tape to mark our basement stairs. It reflects the light from the open doorway at the top of the stairs, and I can turn the downstairs lights off before heading up. I had some leftover, so I put a strip on my dog’s collar. When I let him out at night, I can shine a flashlight and spot him instantly, since the tape is more visible in the night.” — V.R. in Pennsylvania
* Tongs lost their clip? Use the rubber band from a bunch of broccoli to hold the ends together in storage.
* “I am an avid craft sewer. One trick I have used that was passed down from my mother is to save the bar soap when it gets to a sliver. Then I use it to trace patterns on cloth. I like it better than chalk. It makes a clear mark that ‘sticks.’ But it will wash right out when you are done.” — I.W. in Kansas
* Use an old vegetable peeler in the shop to sharpen pencils.
* “Diaper rash hurts. The best medicine, in my opinion, is a little diaper-free time for baby. But there are times when it’s not practical to let the little one go about pants-free. When you just can’t air-dry an angry baby bottom, you can help dry the skin up with a couple minutes of warm air from a hair dryer.” — P.M.
* Wrap the metal end of your paintbrush with masking tape before painting. Then you can peel it off and there’s no stuck-on paint.
* Store plastic wrap in the refrigerator or even freezer to keep it from sticking to itself.
Send your tips to Now Here’s a Tip, 1800 Pembrook Dr., Suite 300, Orlando, FL 32810.1

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THE RICH LOWRY COLUMN

Does Trump need a portrait of James K. Polk?

Donald Trump has a painting of Andrew Jackson in the Oval Office, but as he tries to browbeat Denmark into coughing up Greenland, maybe he should add a portrait of a Jackson acolyte — James K. Polk.
If cold-eyed American expansionism is the theme, there are few better representatives than the 11th president.
He added more than 1 million square miles to U.S. territory and extended the country all the way to the Pacific, making him the most successful president not celebrated as part of the American pantheon.
Trump’s impulse to throw his weight around and assume control of sparsely populated, strategically desirable territory recalls Polk.
A thoroughgoing Jacksonian populist, he unexpectedly won the Democratic nomination for president in 1844 (much of what I relate here, by the way, is drawn from my book, “The Case for Nationalism”). He ran on a platform urging what Democrats called the “re-annexation” of Texas and the “re-occupation” of Oregon.
Texas was a flash point. Anglos settled there when it was a province of Mexico, rebelled against the dictatorship of Santa Anna, and won independence. Texans wanted to be part of the U.S., but a Mexican threat to fight over annexation helped stay our hand. When we eventually moved, Mexico was furious. It also insisted that its border with Texas was at the Nueces River, two hundred miles north of the Rio Grande.
When Polk sent troops into the area between the Nueces River and the Rio Grande, Mexican cavalry ambushed a party of U.S. dragoons.
We ended up occupying Mexico City and forcing a deal. Mexico conceded to the United States a border at the Rio Grande, running all the way to the Pacific, giving us California, inclusive of San Diego, in exchange for the assumption of Mexico’s debts and the price of $15 million.
There’s no doubt that Polk had been spoiling for a fight. The view of the war as simple U.S. plunder is much too simplistic, though. We were within our rights to deal with an independent Texas, which had achieved independence via a just revolution, and Mexico — in the grips of a foolish war fever — fired the first shots.
In his book on the war, “A Country of Vast Designs,” Robert W. Merry describes the underlying dynamic.Mexico, he notes, “was a dysfunctional, unstable, weak nation whose population was insufficient to control all the lands within its domain.” The United States, on the other hand, “was a vibrant, expanding, exuberant experiment in democracy whose burgeoning population thrilled to the notion that it was engaging in something big and historically momentous.” This created a drive “toward expansion into largely unpopulated lands that seemed to beckon with irresistible enticement.”
Today, it is Trump personally, rather than the nation at large, tempted by historic acquisitions of territory. He, too, could be a Thomas Jefferson, or a William Seward — or a Polk, although hopefully without the war.
But there’s a difference between a young 19th-century country surging into loosely governed territory around its perimeter — or buying territory that European nations are eager to sell –and a mature 21st century world power invested in stable borders and important alliance systems.
Mexico circa 1846 wasn’t a treaty ally of the United States, and there were enormous benefits to actually acquiring the Southwest, whereas we can presumably get the military bases and mineral extraction we want out of frozen Greenland without formal ownership.
If Trump is going to look to Polk, a more apt antecedent is his handling of the dispute with the Brits over the Oregon territory. After making maximalist demands, Polk agreed to an equitable compromise at the 49th parallel.
Polk’s example is worth marking in another respect. He really did play 3D chess. There’s no way he’d let ego or emotion get in the way of pursuing the national interest, which in this case includes not needlessly alienating long-time allies when other means are available to achieve our strategic ends.
Rich Lowry is editor of the National Review.

ARIES (March 21 to April 19) There could be some negative reaction to your tough stance when making a recent decision. But overall, your efforts result in well-earned recognition and all that can follow from this.
TAURUS (April 20 to May 20) Your financial situation seems confusing, even for the fiscally savvy Bovine. Maybe it’s the conflicting advice that you’re getting. Check it out before things get too tangled to unknot.
GEMINI (May 21 to June 20) A relaxed attitude goes a long way in helping you deal with any of life’s irritants that might be popping up this week. You’re also a reassuring role model for others in the same situation.
CANCER (June 21 to July 22) Your aspect favors creativity, which should persuade you to work on your artistic projects. If time is a problem, prioritize your commitments so that your work isn’t compromised.
LEO (July 23 to August 22) Scrutinize all the job offers that interest you. Most are honest and worth considering, but a few might not be completely forthcoming about what the job is and what the salary and benefits are.
VIRGO (August 23 to September 22) An unexpected snafu could delay the completion of a project that you’re eager to finish. Find out what’s causing it, fix it, and if you need help, don’t be shy about asking for it. Good luck!
LIBRA (September 23 to October 22) An idea that could be helpful to you comes from an unlikely source. Listen to it. Discuss it. If necessary, adjust it. If it looks as if it might work out quite well, go ahead and use it.
SCORPIO (October 23 to November 21) Be careful about allowing someone to share a very personal secret with you. This could cause problems down the line with others who are involved in this person’s private life.
SAGITTARIUS (November 22 to December 21) A cooling down of a relationship could be the result of neglect — unintended or not. To save it from icing over, you need to warm it up with a large dose of hot SAGITTARIUS passion!
CAPRICORN (December 22 to January 19) This is a good time to get involved with a number of family matters that deal with money or other issues that might jeopardize the closeness between and among family members.
AQUARIUS (January 20 to February 18) Cheer up! A difficult person who appears to be deliberately stalling your project might just need to be reassured of the value that they bring to it.
PISCES (February 19 to March 20) Good news! Expect to feel reenergized now that you’ve gone through a stressful energy-depleting period that involved a lot of changes. Now, go out there and show them what you can do!
BORN THIS WEEK: You have a warm, giving nature that inspires many to follow your example. You show all of us what it’s like to lead with love.

HOLLYWOOD

HOLLYWOOD

BYLINE: By Tony Rizzo
HOLLYWOOD — LEOnardo HOLLYWOOD — For many years, Jennifer Grey has been trying to launch a sequel to “Dirty Dancing” (which made $214 million in 1987) and, again, play Frances “Baby” Houseman. Grey confesses, “The role of Baby has held a very deep and meaningful place in my heart, as it has in the hearts of so many fans over the years. I’ve long wondered where we might find Baby years later …”
More importantly, where will they find a leading man like Patrick Swayze, who passed away in 2009 at 57 from pancreatic cancer? Has it been too long since the first film? Can they find an actor who can match the charisma that she and Swayze brought to the screen? Stay tuned!
***
Brad Pitt has never rested on his laurels. The 62-year-old superstar elevated his recent sports film “F1,” which became the highest-grossing auto-racing film of all time. “F1” grossed $633.1 million and earned four Oscar nominations, including Best Picture.
Next up, Pitt is in the action-adventure film “Heart of the Beast” with J.K. Simmons. He’s also just wrapped “The Adventures of Cliff Booth,” which was written as a sequel by Quentin Tarantino to “Once Upon a Time in Hollywood” (2019). Scott Caan and Elizabeth Debicki (of “Guardians of the Galaxy”) co-star in the film with him.
Pitt’s been dating jewelry executive Ines de Ramon since 2022.
***
The Chia Pet made its debut in 1977, and there have been many pets that were made to resemble famous people such as Homer Simpson, Sophia of “The Golden Girls,” Oscar the Grouch, Hello Kitty, Abraham Lincoln, The Mandalorian from “Star Wars,” Godzilla, and even our current president! But they’re taking it up a notch …
It’s been announced that they’ll be making a major motion picture starring — you guessed it — the Chia Pet! Have they finally run out of things to make movies about?
***
When Universal Pictures invested in the Broadway production of “Wicked” in 2003, they had no idea it would earn them $1.8 billion over the next 22 years. No doubt the big money signs from Broadway colored their judgment when they split the movie version into two parts. If they had heeded the reviews from Broadway critics who all wrote that Act II of “Wicked” had no great songs and was not as satisfying as Act I, they would have curbed their greed and not split it into two films.
“Wicked: Part I” received glowing reviews and 10 Oscar nominations including Best Picture, Best Actress, and Best Supporting Actress, but it only won two Oscars for Best Costume Design and Best Production Design. “Wicked: Part I” earned a big $758.8 million, while “Wicked: For Good,” made $527.8 million (probably because of great audience expectations). “Wicked: For Good” didn’t receive a single Oscar nomination — not one. Guess “Wicked: For Good” couldn’t make it “Over the Rainbow!”

A Mendocino Legend Reimagined: The New Café Beaujolais Cookbook Celebrates 50 Years of Coastal California Cuisine

From California’s windswept Mendocino coast comes a cookbook that captures the soul of a legendary restaurant while ushering in a new era of coastal cuisine. The New Café Beaujolais Cookbook (The Collective Book Studio, February 3, 2026, Hardcover/$40.00) celebrates more than five decades of culinary excellence with over 85 seasonal recipes from current owner and chef Julian Lopez, alongside 10 beloved classic recipes from Margaret S. Fox, the pioneering restaurateur who transformed Café Beaujolais into a West Coast dining destination in the 1980s.
 
This beautifully photographed 304-page volume bridges past and present, honoring the Mendocino community, local purveyors, and the region’s seasonal bounty. The book’s recipes—spanning breakfast, lunch, dinner, and dessert—blend the flavors of the Northern California coast with global inspiration. Readers will savor dishes such as:
  • Beaujolais Fruit Scones
  • Duck and Waffles
  • Wild Mushroom Risotto
  • Green Goddess Little Gem Salad
  • Vietnamese Pizza
  • Cioppino
  • Pine-Smoked Salmon
  • Blackberry Crisp
  • Cast-Iron Gingerbread
Every recipe in the book showcases Café Beaujolais’s signature balance of comfort and sophistication.
 
The cookbook also features a heartfelt foreword by Margaret Fox, who shares stories of the restaurant’s early days and her iconic Black Bean Chili, famously ordered by Julia Child during a visit that helped put Café Beaujolais on the culinary map. Julian Lopez, who took over ownership with his family, continues that legacy through a “Modern Beaujolais” lens—infusing contemporary technique, international flavors, and a deep respect for Mendocino’s local farms and artisans.
 
“This book is both a tribute and an evolution,” says Lopez. “It honors the foundation Margaret built while celebrating how Café Beaujolais continues to evolve—creative, connected, and deeply rooted in the community.”
 
Published by The Collective Book Studio, a woman-owned independent publisher known for creating visually stunning, story-driven cookbooks, The New Café Beaujolais Cookbook is an heirloom volume for food lovers, travelers, and anyone who cherishes the rich intersection of place and plate.
 
Julian Lopez is the chef and owner of Cafe Beaujolais restaurant located in the town of Mendocino, California. After graduating from Gonzaga University with a operations management degree in business he spent time in Southern France, Northern Italy and Southern California developing his skills in the kitchen. With the dream of opening a restaurant he and his father Peter Lopez moved to Mendocino and took over the famed Cafe Beaujolais. The restaurant, which has been in business since 1968, focuses on bringing quality food and experiences to locals and tourists alike.  For more information visit cafebeaujolais.com 

Try this Café Beaujolais classic recipe made famous by Julia Child.

Original Café Beaujolais Black Bean Chili Makes 8 Servings

Surely no old-time Café Beaujolais preparation is found in more fans’ freezers around the country than this one, a stick-to-your-ribs vegetarian chili so satisfying and easy to make. To my amazement, Julia Child ordered this homey dish when she visited the Beaujolais in the mid-1980s. Topped with grated cheese and served with warmed corn tortillas, it was a healthy, economical meal that we wound up making by the boatload for a very long time once word got out about Julia’s choice.
—MF
 
4 cups dried black beans
3 cups whole canned tomatoes, crushed
2 large yellow onions, finely chopped
1½ cups finely chopped green bell peppers
½ cup olive oil
2 tablespoons cumin seeds
2 tablespoons Beaujolais Blend Herbs (see below)
1 teaspoon cayenne pepper
1½ tablespoons paprika
½ cup finely chopped jalapeño peppers (canned are fine)
2 cloves garlic, minced (optional)
1 teaspoon kosher salt
½ pound cheddar or Monterey jack cheese, grated
½ cup finely chopped green onions
⅔ cup sour cream
8 sprigs fresh cilantro (and if you really like cilantro, then 2 tablespoons more to sprinkle on top)
 
Sort through the beans and remove the funky ones and the small pebbles. (They’re always there. Our prep cook didn’t like doing it either.) Rinse well. Place the beans in a large pot and cover with water until it’s several inches above the top of the beans. Cover and bring to a boil. Reduce the heat and cook until the beans are tender, about 1¾ hours. You will need to add more water if you start to see the beans.
 
When the beans are cooked, reserve 1 cup of cooking water. Drain the beans, then return them to the pot and add back the reserved cooking water.
 
Place the cumin seed and Beaujolais Blend Herbs in a small pan and bake in a 325° for 10 to 12 minutes until the fragrance is toasty.
 
In a skillet over medium heat, sauté the onions, green peppers, and garlic in oil the with cumin seeds and herbs, cayenne pepper, paprika, and salt, until onions are soft, about 10 minutes. Add the tomatoes and chiles. Add all to the beans and stir well.
 
To serve, place 1-ounce grated cheese, then 1¼ cups hot chili in a heated bowl. Place a spoonful of sour cream on top. Sprinkle with 1 tablespoon green onions and place a sprig of cilantro or about ½ tsp chopped cilantro on the sour cream. Serve warm.
 
Beaujolais Blend Herbs
MAKES ABOUT 2 TABLESPOONS
2 generous pinches dried basil
2 generous pinches dried oregano
2 generous pinches dried thyme
1 generous pinch dried tarragon
1 generous pinch dried rosemary
 
Mix the herbs together and put in an airtight jar.

About FoodTrients

About Grace O
Over a span of 30 years, Grace O has built an impressive record of business achievement, community building, philanthropy, and community service in California. Guided by her spirit of entrepreneurship and building on a model of generosity learned from her family, Grace has spent a lifetime helping people heal through food and medicine. Grace launched FoodTrients.com in 2010 where she shares age-defying superfoods from around the world and creates delicious recipes with them. Grace is the author of three award-winning cookbooks—The Age GRACEfully Cookbook: The Power of FOODTRIENTS to Promote Health and Well-being for a Joyful and Sustainable LifeThe Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, and the multi-award-winning Anti-Aging Dishes from Around the World

About FoodTrients

FoodTrients® is a philosophy and a resource dedicated to the foods and rejuvenating nutrients that help us fight the diseases of aging and promote longevity. All of the recipes combine modern scientific research and medicinal herbs and ingredients from cultures around the world. They’re loaded with flavor and superfoods, which promote wellness, increase energy and vitality, improve skin, and help people look and feel younger.

About Grace O
Over a span of 30 years, Grace O has built an impressive record of business achievement, community building, philanthropy, and community service in California. Guided by her spirit of entrepreneurship and building on a model of generosity learned from her family, Grace has spent a lifetime helping people heal through food and medicine. Grace launched FoodTrients.com in 2010 where she shares age-defying superfoods from around the world and creates delicious recipes with them. Grace is the author of three award-winning cookbooks—The Age GRACEfully Cookbook: The Power of FOODTRIENTS to Promote Health and Well-being for a Joyful and Sustainable Life; The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, and the multi-award-winning Anti-Aging Dishes from Around the World.

For more information and recipes visit www.FoodTrients.com.