rigbet88
Connected, brainy, athletic: the suspect in US insurance CEO’s slaying
WEST PALM BEACH, Fla. (AP) — Canadian Prime Minister Justin Trudeau said Saturday he had an “excellent conversation” with Donald Trump at his Mar-a-Lago club after the president-elect's threat to impose significant tariffs on two of America’s leading trade partners raised alarms in Ottawa and Mexico City . It was unclear, as Trudeau headed back to Canada from Florida, whether the conversation had alleviated Trump’s concerns. A person familiar with the details of the leaders' hastily arranged meeting Friday night said it was a “positive wide-ranging dinner that lasted three hours.” The official, who was not authorized to discuss the matter publicly and spoke to The Associated Press on condition of anonymity, said topics included trade, border security, fentanyl, defense, Ukraine, NATO, China, the Mideast and pipelines, as well as the the Group of Seven meeting in Canada next year. The Republican president-elect has threatened to impose tariffs on products from Canada and Mexico if the countries don’t stop what he called the flow of drugs and migrants across their borders. He said he would impose a 25% tax on all products entering the U.S. from Canada and Mexico as one of his first executive orders when he takes office in January. As he was leaving his West Palm Beach hotel, Trudeau stopped briefly to answer a reporter’s question about the dinner meeting, saying it was "an excellent conversation." Trump’s transition team did not respond to questions about what the leaders had discussed. Trump, during his first term as president, once called Trudeau “weak” and “dishonest,” but it was the prime minister who was the first G7 leader to visit Trump since the Nov. 5 election. "Tariffs are a crucial issue for Canada and a bold move was in order. Perhaps it was a risk, but a risk worth taking,” Daniel Béland, a political science professor at McGill University in Montreal. Among those at the dinner were Howard Lutnick, Trump's pick for commerce secretary; North Dakota Gov. Doug Burgum, in line to lead the Interior Department; and Mike Waltz, Trump's choice to be his national security adviser. Accompanying Trudeau were Canada's public safety minister, Dominic LeBlanc, whose responsibilities include border security, and Katie Telford, Trudeau's chief of staff. Trudeau had said earlier Friday that he would resolve the tariffs issue by talking to Trump. Mexican President Claudia Sheinbaum said a day earlier after speaking with Trump that she is confident a tariff war with the United States will be averted. Trudeau said Trump got elected because he promised to bring down the cost of groceries but now he's talking about adding 25% to the cost of all kinds of products including potatoes from Prince Edward Island in Atlantic Canada. “It is important to understand that Donald Trump, when he makes statements like that, he plans on carrying them out. There’s no question about it,” Trudeau said before his leaving for Florida. “Our responsibility is to point out that he would not just be harming Canadians, who work so well with the United States, but he would actually be raising prices for Americans citizens as well and hurting American industry and business,” he added. To Nelson Wiseman, professor emeritus at the University of Toronto, Trump "doesn’t need convincing that new tariffs on Canadian products would not be in U.S. interests. He knows that, but cannot say it because it would detract from what he has said publicly. His goal is to project the image that he gets action when he talks.” Those tariffs could essentially blow up the North American trade pact that Trump’s team negotiated during his first term. Trudeau noted they were able to successfully renegotiate the deal, which he calls a “win win” for both countries. Trump made the tariff threat Monday while citing an influx of migrants entering the country illegally, even though the numbers at the Canadian border pale in comparison to those at the U.S.-Mexico border. Trump also spoke about fentanyl from Mexico and Canada, even though seizures from the Canadian border are few in comparison to the Mexican border. Canadian officials say lumping Canada in with Mexico is unfair but say they are ready to make new investments in border security. When Trump imposed higher tariffs during his first term in office, other countries responded with retaliatory tariffs of their own. Canada, for instance, announced billions of new duties in 2018 against the U.S. in a response to new taxes on Canadian steel and aluminum. Canada is the top export destination for 36 U.S. states. Nearly $3.6 billion Canadian (US $2.7 billion) worth of goods and services cross the border each day. ___ Gillies reported from Toronto.
There is no need to chuck the remnants of your festive meal into the bin when you can make these innovative dishes. After the joyful excess of Christmas dinner, one thing is inevitable: there will be leftovers. Advertisement And if you cannot bear the idea of repeating your exact festive lunch for days afterwards, it is well worth using them up in new ways to keep things interesting – and minimise any potential food waste. But where to start? From festive sausage rolls to generous pies, these are three nifty ways to really make your leftovers sing after December 25th... 1.Roast dinner sausage rolls Ingredients: Advertisement (Makes 16) 2tbsp olive oil 1 onion, finely chopped 1 plump garlic clove, finely chopped Advertisement 1tsp dried mixed herbs 450g leftover cooked meat and/or vegetables 2tsp chipotle paste or other chilli paste 2tsp crème fraîche, cream or milk (if needed) Advertisement 40g cold butter 1 sheet ready-rolled puff pastry, about 35 x 23cm or roughly 330g from a block 1 egg, lightly beaten 1⁄2tsp nigella seeds Advertisement Fine sea salt and freshly ground black pepper Method: Preheat the oven to 220°C/200°C fan Gas mark 7 and line a baking sheet with baking paper. Warm the olive oil in a large frying pan and gently fry the onion with a pinch of salt over a medium heat until soft and translucent, about 10 minutes. Add the garlic and mixed herbs and fry for a couple more minutes. Transfer to a large mixing bowl and leave to cool to room temperature. Chop the leftovers by hand or pulse in a food processor. Don’t overdo it; the mixture should be rough not smooth. Season generously with salt and pepper. Transfer the leftovers to the bowl with the onions and add the chipotle paste and crème fraîche. Grate in the butter. Mix well. Lay the pastry sheet on a lightly floured work surface with a short side closest to you. Fold the top edge down to meet the lower edge and lightly press to make a crease along the centre. Unfold and cut along the crease to make two smaller rectangles. Fold each of the small rectangles in half along the short side. Unfold and cut along the crease to make four rectangles 9 x 23cm. Place a quarter of the filling along a long side of each pastry rectangle. Squeeze the filling as you go so it holds together. Brush the facing long edge with egg, then firmly roll into a log. Press to seal firmly. Repeat with the remaining filling and pastry. Cut each log into four equal pieces and transfer to the prepared baking sheet. Brush with egg and sprinkle with nigella seeds. Bake for 25 minutes or until puffed and golden. Serve hot. Second Helpings by Sue Quinn is published by Quadrille, priced £18.99 (€22.81) Available now. 2.Ham and celeriac rémoulade sandwich This is a handout image of ham and celeriac remoulade sandwich from Max's World Of Sandwiches. Ingredients: (Makes 1 sandwich) 2 nice, thick slices of good white bread Lashings of butter Heap of cooked ham, cut thin, or thick if that’s what you prefer (I like it thin) 2 heaped tbsp celeriac rémoulade (see below) 1tsp mayo 1tbsp very finely chopped flat leaf parsley or chives (whatever you prefer) (you might need more herbs; be prepared) For the celeriac rémoulade (makes enough for 4-6 people): Juice of 1⁄2 lemon 1tbsp wholegrain mustard 1tbsp Dijon mustard 100g mayonnaise (I like Hellmann’s) or homemade 1tbsp extra virgin olive oil 1tbsp red wine vinegar 1⁄2tsp salt 10-12 grinds of black pepper 1 small celeriac (celery root), top and messy bottom cut off, peeled (but don’t do any of this until you’ve made the sauce) Method: Make the celeriac rémoulade: Put all the ingredients apart from the celeriac into a bowl and whisk them together. Taste it. Nice, huh?! Now julienne the celeriac with that special peeler you’ve bought and mix the slithers into the sauce as you go, being careful not to julienne yourself. At the end, mix well – I like to use my hands for this one so that I can gently squish everything together. Once mixed, leave for at least one hour, or ideally a few hours, for the flavour to develop and the celeriac to soften. My fried Owen, I believe, salts his celeriac slivers before putting everything together. I never bother! This’ll keep for three days in the refrigerator. Make the sandwich: Butter the bottom of your bread with a heavy hand and pile on the ham in a nice even layer. Pile on the rémoulade. Lid on, bit of a squish, trim the crusts off and cut the sarnie in half with a serrated knife, back and forth, back and forth, being careful not to squidge the bread. Spread all round the open, now crustless edges of the sandwich with mayo. Sprinkle the chopped parsley onto a little plate or something and dunk the mayo’d edges into it. Sit down, feet up, TV on, enjoy yourself. Have a glass of wine, or two; it’s Boxing Day. Max’s World Of Sandwiches by Max Halley & Ben Benton is published by Hardie Grant, priced £25. Available now. 3.Leftover Christmas pie Ingredients: (Serves 6) 2tbsp olive oil or water 2 leeks, washed and finely chopped 2 garlic cloves, crushed 160g sweetcorn 200g leftover vegan roast, cut into cubes (or leftover vegetables) 1tsp sea salt 2tsp cracked black pepper 240ml vegan-friendly white wine or vegetable stock 360ml oat or soy cream or coconut milk 1tbsp white miso paste A little flour, for dusting 320g ready-made vegan puff pastry For the glaze: 4tbsp maple syrup 4tbsp non-dairy milk 4tbsp vegetable oil Method: Heat the oil or water in a large saucepan placed over a medium heat. When hot, add the leeks and garlic and sauté for three to four minutes until soft. Add the sweetcorn and vegan roast (or veg), stir with a wooden spoon, and cook for a further three minutes. A little caramelisation on the turkey will add a great flavour. Add the seasoning, then pour in the wine or stock, scraping any bits off the bottom to deglaze the pan. Cook for a further three minutes. Stir in the cream and miso paste and simmer gently for 15 minutes – don’t let it boil. After 15 minutes, it should be nice and creamy. Check the seasoning, and add more if needed. Scrape the filling into a 23-centimetre pie dish and leave it to cool for around 25 minutes. Meanwhile, preheat your oven to 180°C. Lightly flour a clean work surface and roll out your pastry to around four-millimetres thick and wide enough to fit over your pie dish. Carefully transfer the pastry and lay it over the filling, gently pressing around the edges of the pie dish to seal and trim off any overhanging pastry. Pinch the pastry around the edge of the pie dish to create a fluted edge. Get creative with the pastry trimmings – roll out again and cut into festive shapes or letters to decorate your pie, brushing with milk. Mix the glaze ingredients together in a small bowl, then brush the glaze over the pie top and decoration. Bake on the lower shelf of the preheated oven for 30 minutes until the pastry is beautiful and golden. I like to brush over a little more glaze just before serving.
Kosovo arrests blast suspects, Serbia denies involvementReform UK overtakes Conservative membership - Nigel Farage calls it 'historic', Kemi Badenoch says numbers are 'fake'