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Clara Strack and Georgia Amoore each scored 21 points on Saturday to help No. 16 Kentucky beat visiting Western Kentucky 88-70 in Lexington. Teonni Key netted 15 points, Amelia Hassett paired nine points with 12 rebounds and Saniah Tyler scored 11 off the bench for the Wildcats (11-1), who won their fourth straight game. The Lady Toppers (9-3) got 18 points from Alexis Mead, 14 from Acacia Hayes, 11 from Destiny Salary and 10 from Josie Gilvin. Western Kentucky has lost three of five following a 7-0 start. Kentucky used a 9-0 run in the second quarter to take a double-digit lead that it held for the rest of the game. Strack bookended the surge with a layup and a 3-pointer that pushed the hosts ahead 36-22 with 1:01 remaining in the first half. The Wildcats' lead peaked at 23 points after Amoore scored five straight late in the fourth quarter to make it 88-65. Saturday marked the final nonconference game for both teams this season. Kentucky hosts Mississippi State to begin Southeastern Conference play on Thursday, while Western Kentucky starts its Conference USA slate by hosting Liberty the same night. --Field Level Media( MENAFN - Live Mint) The iconic Birkin bag, debuted by French fashion house Hermès in 1984, has long been a symbol of luxury and exclusivity. Named after actress and singer Jane Birkin , the bag is handcrafted and produced in limited numbers, due to its high price tag. Depending on its model and condition, a genuine Birkin bag can sell anywhere from $18,000 to $225,000 on resale platforms such as Wrist Aficionado, cementing its status as a coveted fashion accessory for the wealthy elite. However, a new twist has emerged in the world of luxury fashion, as a convincing dupe of the Birkin bag has gone viral. Available on Walmart .com for under $100, the lookalike leather bag has garnered significant attention, particularly among fashion enthusiasts who admire the style of the Birkin but cannot or choose not to afford the authentic version. Despite the sharp contrast in price, the dupe is said to resemble the luxurious original, providing a much more budget-friendly option for those desiring the high-end aesthetic. The viral success of this affordable alternative has ignited an ongoing debate online, as shoppers flock to Walmart to secure their own version of the bag. Unfortunately, due to high demand, the lookalike bags are currently sold out, but eager buyers can check back on the retailer's website in hopes of new stock being added. The incident highlights the growing trend of "dupe" culture in the fashion industry, where consumers are increasingly seeking affordable alternatives to high-end, designer items. MENAFN29122024007365015876ID1109039892 Legal Disclaimer: MENAFN provides the information “as is” without warranty of any kind. We do not accept any responsibility or liability for the accuracy, content, images, videos, licenses, completeness, legality, or reliability of the information contained in this article. If you have any complaints or copyright issues related to this article, kindly contact the provider above.Siemens Aktiengesellschaft (OTCMKTS:SIEGY) Short Interest Down 14.2% in December
Businesses across the globe are scrambling — even trying to frontload orders to the United States — as they stare down the second inauguration of President-elect Donald Trump and the possibility he'll follow through on enacting steep tariffs . Trump recently threatened to impose tariffs on U.S. allies and demanded that the European Union close its trade gap with the United States. The president-elect told the EU to reduce the gap by buying oil and gas or face tariffs, which he's also threatened to levy on Canada , China and Mexico. “I told the European Union that they must make up their tremendous deficit with the United States by the large scale purchase of our oil and gas," Trump posted on Truth Social earlier this month. "Otherwise, it is TARIFFS all the way." Companies such as Hangzhou Skytech Outdoor Co. in Shanghai and a winemaker in Germany are among businesses frantically preparing for Trump, with the former hastily trying to find other markets to tap into and the latter sprinting to fill as many orders as possible before Jan. 20, Bloomberg reported. ALSO READ: Why ABC settled a case they knew they would win — and why the Lincoln Project didn't “We’re still in the freakout period,” Robert Krieger, president of the customs brokerage and logistics advisory firm Krieger Worldwide, told the publication. “There’s about to be a king tide in the supply chain.” Businesses worldwide are in panic mode as they brace for possible tariffs , according to the report. JLab has frozen hirings until mid-2025 and mulled price hikes for its headphones and other wireless products if tariffs are imposed . Bloomberg noted that mentions of tariffs on company conference calls have skyrocketed in November and December, higher than at any time in the last four years, eclipsing the previous high of March 2020. “If you wait too long, you’re going to find yourself trying to make the transition in a pinch,” Zipfox CEO Raine Mahdi told the outlet. “This time you’re not catching the tail end of the Trump administration, you’re catching the entire thing and with a new wrath.”NoneBishop Guilfoyle Academy beats Port Allegany to earn 5th PIAA football title
Skylar Vann scored eight of her 12 points in the fourth quarter, including a clutch 3-pointer that gave No. 10 Oklahoma a double-digit lead, in a 72-62 win over No. 20 Michigan in Charlotte, N.C., on Tuesday. Payton Verhulst also scored 12 points, Lexy Keys added 11 and Sahara Williams 10 for the Sooners (10-1), who had been averaging 92.6 points per game, fourth-best in the nation. The game was the nightcap of the Jumpman Invitational. Mila Holloway led all scorers with 20 points but went just 6 of 14 from the floor as Michigan (9-2) had its nine-game winning streak snapped. Jordan Hobbs netted 14 points and Syla Swords 11, but the two combined for 13 of the Wolverines' 26 turnovers. Oklahoma, which shot only 37.5 percent for the game, took a three-point lead into the fourth quarter but went 7 of 13 from the floor in the period and hit all three of its 3-point attempts. Keys and Vann hit treys about 90 seconds apart that pushed the Sooners lead to 62-51, their largest of the game, with 5:47 to play. The Wolverines got no closer than eight the rest of the way. No. 4 UConn 101, Iowa State 68 The Huskies' Sarah Strong, Paige Bueckers and Ashlynn Shade each made 10 field goals, and combined for 83 points to help UConn demolish the Cyclones in the second game of the Basketball Hall of Fame Women's Showcase in Uncasville, Conn. Strong (29 points) went 10-of-18 from the floor and 5-of-9 from deep. The other scorers were even more on-target, as Shade (27 points) finished 10-of-13 and 7-of-10 from distance, while Bueckers (27 points) was 10-of-15 and 5-of-7 on threes. Of the six other Huskies to score, none had more than five points. Shade went 7-of-7 from the field and hit six triples during her 20-point first quarter that propelled UConn ahead 36-10. The Huskies (10-1) shot 52.8 percent from the floor in the first half and led 54-35 at the break. Audi Crooks, Division I's 10th-leading scorer entering Tuesday (21.6 ppg), tallied 22 points on 9-of-14 shooting for Iowa State (9-4). Sydney Harris made 6 of 8 3-point attempts and finished with 17 points. The rest of the Cyclones made just 10 of 32 shots from the floor (31.3 percent). No. 5 LSU 91, Seton Hall 64 Aneesah Morrow finished with 24 points, 19 rebounds and three steals and Mikaylah Williams added 22 points as the Tigers buried the Pirates in the Basketball Hall of Fame Women's Showcase in Uncasville, Conn. Morrow scored six points as the Tigers (13-0) closed the first quarter on a 10-2 run to erase a one-point deficit. Williams, who finished 6-of-11 on 3-point attempts, nailed three straight treys early in the second quarter to power a 17-4 burst that gave LSU a 39-19 lead. The Tigers entered as the third-best scoring team in the nation, averaging 93.7 points per game. Flau'Jae Johnson added 17 points and Kailyn Gilbert scored 14. Faith Masonius netted a career-high 29 points to go with five rebounds and three steals for Seton Hall (8-3), which shot only 31 percent from the floor, including 23.5 percent from deep. LSU hit 53.7 percent overall and 45 percent on 3-pointers. No. 6 Texas 111, La Salle 49 The Longhorns put six scorers in double figures and took control in the second quarter en route to pummeling the Explorers in Austin, Texas. Kyla Oldacre finished with 18 points and nine rebounds, fellow reserve Justice Carlton scored 17 points, and Taylor Jones collected 13 points, 11 rebounds and three blocks for Texas (11-1). Bryanna Preston added 11 points off the bench and Rori Harmon and Madison Booker notched 10 apiece. The Longhorns, who began the night scoring 88.6 points per game, sixth in the country, tallied their second-most points in a game this season. They led by five near the end of the first quarter before going on a 15-0 run that carried over into the second period. Aryss Macktoon and Ivy Fox led the Explorers (6-6) with seven points each. La Salle shot just 26.3 percent from the floor and committed 26 turnovers. No. 11 Ohio State 82, Grand Valley State 57 Cotie McMahon scored nine of her 21 points in the first five-plus minutes and the unbeaten Buckeyes had no problem defeating the Lakers in a matinee in Columbus, Ohio. Chance Gray led Ohio State with 23 points and went 5-of-8 on 3-point shots, including nailing her first three attempts as the Buckeyes jumped to a 22-4 lead with 4:39 left in the first quarter. McMahon and Gray combined to go 17 of 28 from the floor to carry the Buckeyes (11-0), who hit 78.6 of their shots in the first quarter and 52.5 percent for the game. Abrie Cabana led the Division II power Lakers (11-1) with 14 points. She went 4-of-8 from the floor, but the rest of the team was just 16-of-49 to finish at 35.1 percent. No. 12 TCU 103, Samford 64 Madison Conner's season-high 33 points led the onslaught as the Horned Frogs routed the Bulldogs in Fort Worth, Texas. Conner went 8-of-16 on 3-point attempts and 10-of-21 overall, adding six rebounds and four assists. Hailey Van Lith finished with 15 points, eight assists and two blocks for TCU (11-1), which shot 50 percent from the floor and 45.7 percent (16 of 35) from deep. Donovyn Hunter added 14 points and five steals, and Deasia Merrill chipped in 13 points and seven rebounds. Sadie Stetson led Samford with 13 points on 4-of-8 shooting, including 3-of-5 on 3-pointers. Emily Bowman collected 10 points and six rebounds, and Claire Johnson also netted 10 points. The Bulldogs hung within single digits through the first quarter, but Merrill scored four points during an 8-0 run that bridged the first and second periods to push the lead to 13. The margin reached 24 at halftime, 55-31. --Field Level MediaNotable quotes by Jimmy Carter
“Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome.” ~ Julia Child When winter heads our way, bringing chilly temperatures and close, dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, sausages and sometimes pork or lamb, slowly simmered in well-seasoned broth, then baked in a wide-mouthed, glazed terra-cotta dish called a cassole . Like any truly traditional dish, there are multiple versions, all claiming to be the “authentic one.” Cassoulet originated in southwestern France. Toulouse claims it — and so does Castelnaudary and Carcassonne — and the recipes vary. Toulouse adherents eschew adding cubed pork. Castelnaudary purists add a bit of lamb, while Carcassonne’s adds partridge. In most restaurants, cassoulets are served in an individual cassole , bubbling with hot juices,and with a bit of duck leg peeking through the top. But at Hostellerie Etienne , a vast indoor- outdoor restaurant on the edge of a forest near Castelnaudary, the cassoulets come to the table in family-size cassoles , big enough to serve two, four, six or even 10 people, so you can share the dish with your dining companions. I don’t know if Etienne’s even has a single-serving bowl size. I didn’t see one, when I was there as the guest of a bean trader from Castelnaudary. According to him, Etiennne’s has the best cassoulet anywhere, and they use the Lauragais lingot beans known as the Castelnaudary bean. Copious doesn’t begin to describe the cassoulet scene there, with stacks of cassoles lined up in Etienne’s kitchen, next to caldrons of simmering beans, ready to be filled and popped into the vast ovens. Here in the Bay Area, we have our own go-to restaurants for cassoulets. Some, like the Left Bank Brasseries in San Jose, Menlo Park, Oakland and Larkspur, and Reve Bistro in Lafayette, only serve it during the winter months as a special. (Reve will be serving cassoulet Dec. 10-14, for example, and Jan. 7-11; reserve it when you reserve your table.) Others, such as Bistro Jeanty in Yountville and Le Central in San Francisco, always have it on the menu. Both Reve Bistro and Bistro Jeanty use cassoles made by potter Kathy Kernes at her Crockett Pottery in Crockett, and they are every bit as beautiful and as practical as those you’ll find in southwestern France. Kernes’ makes cassoles in six sizes ($38-$210), ranging from individual to “extra large plus,” which is very large indeed. (Browse the possibilities at www.crockettpottery.com.) Reve Bistro offers take-out cassoulets if you pre-order the week the dish is on the menu. Pick it up — in a takeout container, not a cassole! — then heat it at home. Just note that chef-owner Paul Magu-Lecugy only makes a limited number of portions. “It’s time consuming,” he says, noting for him, it is a two-day process. Le Central’s cassoulet is one of the more elaborate around, with lamb, pork shoulder and boudin blanc, as well as the all-important duck leg confit and slightly garlicky Toulouse sausage. Left Bank uses chef-owner Roland Passot’s recipe (see below) and keeps it simple, limiting the meats to duck leg confit and Toulouse sausages. (Don’t panic. If you’re making this at home, some specialty markets sell duck confit.) The beans are key to cassoulet. Once cooked, they should not be mushy, but hold their shape after the long cooking. In France, tradition calls for either Tarbais beans, a plump, white bean, or lingot beans — a strain of cannellini beans — in making cassoulet. As Passot suggests in his recipe below, you can substitute cannellini beans or Great Northern beans. Rancho Gordo produces a variety called cassoulet , a West Coast-grown bean from the Tarbais strain. Cassoulet isn’t difficult to make. It just requires time and patience. You can make it a couple of days ahead, refrigerate it and then slowly reheat it. That way, there’s nothing to do on the day of but sip a glass of wine while the beans and meats slowly heat to bubbling. Add a green salad and some crusty bread, and you’ll have the perfect winter meal. Or put your coat on and head to one of our local restaurants, where the cooking is done for you. All you need is a reservation. Serves 6 to 8 Beans: 4 cups dried lingot beans (white kidney, cannellini or Great Northern, will all work) 1 small carrot, peeled and chopped 1 small onion, diced (about 3⁄4 cup) 1 clove garlic, chopped 1 pound slab bacon or extra thick-cut bacon, cut into 1-inch cubes 2 sprigs of thyme 1 bay leaf Cassoulet: 1⁄4 cup duck fat (lard will do in a pinch) 2 pounds pork butt cut in 2-inch cubes 1 cup onions, diced small 4 cloves garlic, chopped 1⁄4 cup tomato paste 1 small can diced tomatoes 11⁄2-2 cups reserved bean water 6 Toulouse sausages 1 small garlic sausage 4 confit duck legs, purchased or homemade (see note below) 1 cup panko bread crumbs 1 teaspoon garlic, chopped 1 tablespoon parsley, chopped 1⁄4 teaspoon fresh thyme, chopped 1 tablespoon extra virgin olive oil Note: If you are making your own duck confit, start the night before by rubbing the duck legs with a “green salt” mixture — kosher salt, parsley, a couple of bay leaves and thyme ground together. The next day, rinse the duck legs well, pat dry and place in an oven-safe cooking vessel with enough duck fat to cover the legs. Roast in a 225-degree oven for 21⁄2 to 3 hrs. The night before, place the beans in a deep pot and add enough water to cover by 2 inches. Let beans soak overnight. The next day, rinse the beans well. Add the rinsed beans, carrots, onions, garlic, bacon, thyme and bay leaf to cold water and cook, over low heat, until the beans are tender. Strain the beans, saving the water, and set aside the beans. In a large braising pan, melt the duck fat over medium high heat. Once the pan is hot, brown the pork butt pieces without stirring. When beginning to brown, start stirring, making sure you scrape the bottom if it starts to caramelize. The pork doesn’t need much color, but it does need to cook in the duck fat for a while. Add lots of salt and pepper. This is not a shy dish. When the pork is nice and brown on all sides, add the 1 cup onions and garlic, and sauté until the onions are soft and cooked through. Add the tomato paste, diced tomatoes and reserved liquid from the beans. Stir, using a rubber spatula to clean the side of the pot. Preheat your oven to 250 degrees. Bring the heat under the braising pan up to high. Once at a rolling boil, turn down to low heat and add all the sausages. When they are cooked through, remove and set aside. Slice the garlic sausage in half and cut into 1-inch pieces. Return the whole and sliced sausages back to the pot along with the cooked beans. Continue to cook on low heat until the pork is cooked through. Taste for seasoning; add more salt and pepper if needed. Transfer the beans and pork to a heavy, wide mouth, earthenware, clay or cast iron baking dish that can hold 5 to 6 quarts. Bake at 250 degrees for about 11⁄2 hours, checking at least every 30 minutes. It may require a bit more time. If the dish is starting to look too dry, add a small amount of reserved bean broth or chicken stock. Add warmed duck legs to the cassoulet and make a breadcrumb topping by combining the panko, garlic, parsley, thyme and extra virgin olive oil. Return the dish to the oven and continue baking until the crumbs brown on the top. — Courtesy Roland Passot, Propriétaire, Chef Culinary Officer, Vine Hospitality