There Is News At Every Corner

CONTRACT BRIDGE

TENDER LOVING CARE

BYLINE: By Steve Becker

It is easy to win tricks with aces and kings, and naturally far more difficult to win them with deuces and treys. Between these extremes, though, lies the challenge of making sure that intermediate cards — those of middle rank — pull their full weight. It is in this area that a player must frequently exercise tender, loving care.
Take this deal where West led the king and another diamond against four hearts. East took the ace and continued with a third diamond. South ruffed hopefully with the nine, and when West discarded a spade, declarer had gotten over his first hurdle.
Declarer next led a low heart to the jack, losing to the ace, but had to go down one when East returned another diamond. It did not matter whether South ruffed with the seven or the queen; either way he would sooner or later lose a second trump trick.
South would have made the contract had he handled his trumps more carefully. It was obvious that East had the ten of trump after the nine won the third trick, and it was not difficult to deduce from the bidding that East also had the ace of trump.
South should therefore have led the first trump from dummy, and not from his own hand. At trick four, he should have crossed to dummy with a club or a spade and returned a low trump.
If East followed low, South would win with the queen and lead a low trump back to the jack, depleting West of his trumps in the process. If instead East went up with the ace on the first trump lead and returned a diamond, South would ruff high, lead a low trump to the jack, return to his hand to draw East’s last trump and claim the rest.
Either way, by leading the first trump from dummy, declarer could neutralize the defenders’ intermediate cards and at the same time make maximum use of his own.

NOW HERE'S A TIP

BYLINE: By JoAnn Derson

* When cooking meat, you have to take care. Here are two tips straight from my local butcher: First, let meats come to room temperature before cooking. It allows the meat to cook more evenly and you won’t end up with a cold center and a burnt outside. Secondly, when your meat comes off the grill or out of the oven, give it time to rest before serving. This allows the juices to redistribute throughout the cut of meat, and you’ll end up with juicy goodness in every bite.
* “Depending on how you scoop it, you can end up with too much or too little flour. Here is a tip about getting the best amount every time. Give the flour a stir with a spoon and then lightly spoon it into a measuring cup. When it is heaped over, use a knife to level out the measure without tamping down.” — Y.E. in Arkansas
* “Baking is a science as well as an art. It’s about interaction of ingredients and what happens when they mix in certain ways. So this is not so much a tip as a caution. Make sure of your substitutions, and use the right amounts of things. Then your cakes will be light and fluffy and your pastry will be flaky and moist.” — B.G. in Pennsylvania
* Berries are in season and there’s no greater time to stock up. But don’t feel like you have to make jam out of all the berries. Freeze in a single layer and transfer to a freezer-safe bag or container. They can be popped into muffins and quick breads, as well as eaten straight out of the bag for a delicious treat.
* When searing meat on a stovetop, be sure your pan is oiled (if called for) and at temperature. Otherwise, it’ll stick.
Send your tips to Now Here’s a Tip, 628 Virginia Drive, Orlando, FL 32803.

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THE RICH LOWRY COLUMN

Putin is playing Trump

It was never going to be easy for President Trump to bring an end to the Ukraine war, but it’s even harder when he’s operating under an erroneous theory of the conflict.
The man who instigated the war and who is the chief obstacle to peace is Vladimir Putin. Yet, this enemy of the West, murderer of dissidents and serial perpetrator of wars of territorial aggrandizement has never been subjected to the same U.S. pressure campaign as Ukrainian President Volodymyr Zelenskyy, whose fundamental offense is to be leading a country that his larger neighbor wants to subjugate.
After a much-anticipated phone call with Putin on Monday, Trump sounded optimistic and said Ukraine and Russia would keep negotiating, although there was no indication of anything new.
After the browbeating he took in the Oval Office a few months ago and a pause in U.S. intelligence assistance, Zelenskyy got the message. He’s done everything possible to portray himself as the reasonable one who’s interested in pursuing a deal.
A U.S.-proposed general ceasefire? Zelenskyy has said he’s willing to accept it. Russia’s idea for direct talks in Istanbul? Zelenskyy said he’d go himself.
He signed a critical minerals deal with the U.S. Putin, in contrast, has been at the receiving end of an all-carrots approach, and has reacted accordingly.
One of Trump’s advantages on the world stage is that he can make use of the “mad man theory,” the idea that he’s so unpredictable and potentially extreme that it’s best not to displease him. Against type, Trump has been less the madman with Putin than the therapist who speaks in dulcet tones, is understanding to a fault and is determinedly nonjudgmental.
Pretty much whatever Putin does, Trump says someone else would do the same in his circumstances. Putin could nuke Warsaw, and Trump might observe, “Well, it’s a shame and I hope he doesn’t do it again.”
Trump almost never strikes a pleading tone, but when Putin launched a large-scale strike on Kyiv last month, Trump posted on Truth Social, “Vladimir, STOP!”
The play for the Kremlin is obvious here. It wants to keep inching ahead with territorial gains, and if it continues to string along negotiations, has to hope that Trump tires of the whole thing and cuts off U.S. aid to Ukraine. That would reward Putin’s intransigence with an important diplomatic victory — a split between the U.S. and Europe — and a chance to make major advances against an increasingly hard-pressed Ukraine.
Trump at times seems to realize this, and has referred to Putin “tapping me along.” But the master at establishing leverage in negotiations has failed to do so over Putin. In part, this is because the president has absorbed his MAGA base’s view that Putin isn’t really the problem — the Russian leader was baited into war by globalists who took insufficient account of Russia’s interests and feelings.
Whatever one thinks of the policy of NATO expansion, Ukraine didn’t invade Russia, and Putin’s opposition to Ukraine’s existence as its own independently governed nation is at the root of the war.
So long as Putin believes that he’s winning and holds “all of the cards,” there’s no reason for him to become more pliable. Trump and other administration officials have floated further economic measures against Russia, but these would probably be of limited utility. If the administration stipulated that if Putin doesn’t drop his maximalist demands — basically for a Ukraine that can’t defend itself — it will back Ukraine to the hilt, that might change his calculations.
Russia’s gains have come at a hideous cost — nearly a million Russian casualties since the start of the war. If Ukraine isn’t going to buckle and the U.S. isn’t going to abandon her, then the Russians could reach a point of exhaustion.
Short of that, Putin has every reason to think he can persevere when the world’s superpower has little sympathy for the victim of his unprovoked aggression.
Rich Lowry is editor of the National Review.

ARIES (March 21 to April 19) A heads-up to all free-spirited Ewes and Rams: Be wary of a deal that could result in compromising your independence. Check every detail before making a commitment.
TAURUS (April 20 to May 20) New facts emerge that help put an irksome workplace situation in perspective. Meanwhile, pay more attention to a family member who needs your wisdom and strength.
GEMINI (May 21 to June 20) A slight setback in plans is nothing to worry about. Use this delay to deal with a number of matters you might have ignored for too long. Expect news from someone in your past.
CANCER (June 21 to July 22) You’re entering a period of stability. Use it to straighten out any outstanding problems related to a very personal situation. Also, pay closer attention to financial matters.
LEO (July 23 to August 22) As much as you love being a social Lion, you might well benefit from staying out of the spotlight for a while. You need time to reflect on some upcoming decisions.
VIRGO (August 23 to September 22) A difficult family situation improves, thanks to your timely intervention. You can now start to focus more of your attention on preparing for a possible career change.
LIBRA (September 23 to October 22) An on-the-job change works to your benefit by offering new opportunities, but it’s up to you to check them out. Meanwhile, a stalled romantic situation starts up again.
SCORPIO (October 23 to November 21) A flare-up of Scorpian temperament cools down, leaving you more receptive to suggestions about changes that might need to be made in your personal life.
SAGITTARIUS (November 22 to December 21) An unusual period of indecisiveness is a mite frustrating. But things soon clear up, allowing the sage Sagittarian to make wise pronouncements again.
CAPRICORN (December 22 to January 19) You might feel that you know best, but it’s not a good idea at this time to try to force your opinions on others. Best advice: Inspire change by example, not by intimidation.
AQUARIUS (January 20 to February 18) Some setbacks could affect your plans to fortify your financial situation. But things start moving again by early next week. Meanwhile, enjoy your resurgent social life!
PISCES (February 19 to March 20) Show that often-hidden steely spine of yours as you once again stand up to an emotional bully. You’ve got the strength to do it, especially as friends rally to your side.
BORN THIS WEEK: Your ruling planet, Mercury, endows you with a gift for writing. Have you considered penning the world’s greatest novel?

HOLLYWOOD

HOLLYWOOD

BYLINE: By Tony Rizzo
PHOTO CREDIT: Depositphotos
PHOTO CAPTION: Jennifer Lawrence (Upcoming in “Die, My Love”)

HOLLYWOOD — Jeremy Allen White, winner of two consecutive Emmys for “The Bear,” will take on Austin Butler (“Elvis”) in “Enemies.” The $25-million low-budget crime drama will shoot — where else? — in Chicago. The dynamic duo are squaring off as a detective and an infamous contract killer who collide in a deadly cat-and-mouse game.
White completed shooting for “The Mandalorian and Grogu” (opening on May 22, 2026) and is now wrapping up his portrayal of Bruce Springsteen in “Deliver Me from Nowhere.” (Springsteen has given his blessing and visited the set several times to watch shooting.) It opens later this year. In addition, White’s fourth season of “The Bear” drops on June 25.
Meanwhile, Butler’s completed “Eddington” with Joaquin Phoenix, Pedro Pascal and Emma Stone (hitting theaters on July 18). He has also finished up Darren Aronofsky’s black-comedy crime film “Caught Stealing,” co-starring Matt Smith, Zoe Kravitz, Leiv Schreiber and Carol Kane. It completed shooting in late November 2024 and will be released on Aug. 29.
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Stanley Tucci, who scored big with Meryl Streep and Amy Adams in “Julie & Julia” (2009), made cooking all over Italy fascinating to watch in CNN’s “Stanley Tucci: Searching for Italy” (2021). Now he’s booked another go-round to pasta land, this time for National Geographic’s “Tucci in Italy” — a 10-part docuseries exploring different regions of Italy through his perspective on Italian cuisine and culture.
But first and foremost, he’s a film actor who recently starred in the eight-time Oscar-nominated film “Conclave.” The film won its only Oscar for Best Adapted Screenplay, written by Peter Straughan. His script was so accurate that cardinals who elected the current American Pope used it as their bible!
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As a big fan of Valerie Harper’s “Rhoda” series (1974-78), I loved Julie Kavner, who played her sister, Brenda. I wondered where she’s been, and guess what? She’s been hiding in plain sight as Marge Simpson in “The Simpsons” from 1989 to the present day.
Kavner, now 74, will be on screen in writer/producer/director James L. Brooks’ (of “The Mary Tyler Moore Show” fame) comedy drama “Ella McCay.” It also stars Woody Harrelson, Kumail Nanjiani, Albert Brooks, and Jamie Lee Curtis.
Curtis’ long-awaited sequel “Freakier Friday,” with Lindsay Lohan, is arriving on Aug. 8, and she also produced Apple TV+’s “The Lost Bus,” starring Matthew McConaughey and America Ferrera. McConaughey’s crime thriller “The Rivals of Amziah King,” co-starring Kurt Russell and Cole Sprouse, is due later this year.
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Jason Statham has scored with more than 50 action-packed hits like “The Beekeeper” in 2024 ($162.6 million grosses with a $40 million cost) and “A Working Man” in March ($99 million grosses with a $40 million cost). He’s next hitting screens in “Mutany,” out on Jan. 9, 2026, and then he’ll be back on screens in “The Beekeeper 2,” which will be less about tending bees and more about raising Cain!

Relax Midweek with Elegant Low-Alcohol Cocktails: Introducing Wednesday Night Wine-Down

Oakland, CA — This spring, take a midweek pause to savor something truly special. Wednesday Night Wine-Down: 52 Drinks for Low-Alcohol Midweek Sipping, the new cocktail guide by Jennifer Newens, author of Monday Night Mocktails. This delicious new book offers a fresh and stylish approach to unwinding after a busy day. With 52 seasonal recipes—one for every week of the year—and more than 50 vibrant full-color photographs, Wednesday Night Wine-Down makes every Wednesday evening a celebration.

Low-alcohol cocktails have become a major trend, and for good reason. Bars and home mixologists alike are embracing them for their ability to deliver flavor and enjoyment without overindulgence. Research shows Americans are drinking less alcohol, with 34% of people aiming to cut back over the past two years, and the trend is expected to grow.

In response to the rising popularity of low-ABV (alcohol by volume) drinks, Wednesday Night Wine-Down provides a collection of inspired, easy-to-create cocktails that feature wine, Port, sherry, and vermouth. Whether you’re a novice wine enthusiast or a seasoned connoisseur, these creative infusions bring together widely available ingredients and seasonal flavors to create refreshing, health-conscious libations.

“Wine-based cocktails offer a healthier alternative to traditional spirit-based drinks, helping reduce alcohol consumption while still providing a sophisticated sip,” says Newens. “My book pairs this trend with expert wine knowledge and hosting tips, making it the perfect companion for anyone looking to elevate their weeknight routine.”

From well-loved standards like the Aperol Spritz, Kir, and New Orleans French 75, to globally inspired favorites from Spain, Italy, and Portugal, Wednesday Night Wine-Down captures the best of both tradition and innovation. Some of the inventive twists on spirit-based cocktails found in the book include:
Smoky Wine Margarita
Moscato and Strawberry Slush
Cantaloupe Wine Spritzer
Spanish Negroni
Spice Pear Cocktail
New York Sour
Sherry Old-Fashioned
Each recipe is designed to be approachable yet elegant, making it simple to mix up a delicious drink that suits the season and your midweek mood.

In addition to its wide variety of cocktails, Wednesday Night Wine-Down offers practical advice for hosting memorable midweek gatherings and is the go-to guide for enjoying a delicious and relaxing midweek treat, every week of the year. Whether planning a cozy night in or a casual get-together, this book ensures you have everything you need to impress guests with style and ease.

Make Wednesdays something to look forward to with these inspired, low-alcohol cocktails that turn ordinary evenings into extraordinary experiences.
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About the Author:
Jennifer Newens is a cookbook editor, cooking teacher, and literary agent from Oakland, California. She received her culinary training from the prestigious Culinary Institute of America in Hyde Park, New York. She is the author of Monday Night Mocktails. Jennifer believes that everyone deserves to have a special drink in a fancy glass with a pretty garnish at the end of a long day!

Wednesday Night Wine-Down will be available at major retailers, independent bookstores nationwide, and online May 20, 2025.

CHAMPAGNE BOWLER Makes 1 cocktail.

This classic cocktail dates from the 1930s and ‘40s. Delicious and refreshing, it takes advantage of in-season strawberries at their peak. Pick your best California wine for this festive sip—a Chardonnay is ideal.


GLASS: Balloon | GARNISH: Strawberry

3 fresh strawberries
3⁄4 oz / 22 ml Cognac
1⁄2 oz / 15 ml Simple Syrup
1⁄2 oz / 15 ml dry white wine
4 oz / 120 ml chilled dry white sparkling wine
Strawberry, for garnish

In a cocktail shaker, muddle the strawberries. Add the Cognac, simple syrup, and white wine. Add ice and shake until chilled. Strain into a cocktail glass and top with the sparkling wine. Stir gently. Garnish with a fresh strawberry.

For more information, interviews, or review copies, please contact: Trina Kaye – TrinaKaye@tkopr.com / 310-963-3964

Wednesday Night Wine-Down: 52 Drinks for Low-Alcohol Midweek Sipping
By Jennifer Newens, photos by Alyson Brown
The Collective Book Studio / May 20, 2025
ISBN: 9781685559298
Hardcover: $19.95

About The Collective Book Studio
The Collective Book Studio is a woman-owned independent publisher dedicated to producing high-quality books that inspire, entertain, and educate. Known for their beautifully designed and curated titles, The Collective Book Studio connects readers with stories that matter, making their books ideal for gifts and personal collections alike.

The Collective Book Studio’s books are distributed by Simon & Schuster, a global leader in general interest publishing, dedicated to providing the best in fiction and nonfiction for readers of all ages. For more information, visit www.simonandschuster.com.

Torta al Cioccolato (Flourless Chocolate Cake) Yield: 8 to 10 servings.

About FoodTrients

You will find irresistible chocolate tortes and confections in pastry shops throughout Italy. In honor of the arrival of spring and family festivities that mark the season, we have created a rich Italian-style flourless cake in the tradition of Capri. It is a combination of quality bittersweet chocolate and butter. The cake is bound with eggs, sugar and superfine almond flour. Then the mixture is lightened with whipped egg whites, which give it a melting souffle-like texture.

While the cake is simple to make, there are things to keep in mind. Have all your ingredients ready before starting. This is especially important because once you whip the egg whites, you want to be ready to complete the steps necessary to mix the cake. Choose the best chocolate you can find because it is the star ingredient in this recipe. We look for bittersweet chocolate with 60 to 70% cocoa solids.

Fold in the egg whites gently, just until there are no white specks in the batter but not so much as to deflate the mixture. Serve the cake the day it is made or the next day. While it can be frozen to serve later, it is best when eaten within a day of baking.

INGREDIENTS:

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6 ounces bittersweet chocolate
8 tablespoons (4 ounces) unsalted butter, cut into pieces
1 tablespoon honey
1 teaspoon vanilla extract or amaretto
5 eggs separated
pinch of salt
3/4 cup granulated sugar
1 tablespoon cornstarch
1 cup almond flour or finely ground almonds
Powdered sugar, as needed
Whipped cream, as needed
Grated chocolate, as needed

Preheat the oven to 325°F degrees. Butter and flour a 9-inch round cake pan. Set aside.

Place the chocolate and butter in a small bowl over simmering water. Cover the bowl and let it sit for 5-8 minutes. Remove the bowl from the heat. Remove the cover and stir the chocolate until it is smooth. Stir in the honey and vanilla. Set aside to cool slightly.

Beat the egg whites and the salt in the bowl of a mixer fitted with the whip until stiff but not dry. Scrape them into a separate mixing bowl.

Beat the egg yolks and sugar in the mixer bowl until light in color and foamy, about 3 minutes. Stir in the chocolate mixture and blend for 1 minute. Add the cornstarch and almond flour, mix just until incorporated for about 1 to 2 minutes. Scrape the bowl.

Carefully fold one third of the whipped egg whites into the chocolate mixture to lighten the batter. Then fold in the remaining egg whites. Pour the batter into the prepared pan. Smooth the surface of the batter with a spatula.

Bake the cake on the middle rack of the preheated oven for 25-20 minutes. The cake will be slightly firm but moist in the center. If the cake looks a bit underdone, that is correct. This is a moist cake, like a chocolate souffle.

Cool the cake on a wire rack for 10 minutes. Invert the cake onto a serving dish then flip the cake over. Sprinkle the cake with powdered sugar if desired.

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.