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Aston Villa’s disallowed goal would have counted in England – Unai EmeryJimmy Carter had the longest post-presidency of anyone to hold the office, and one of the most active. Here is a look back at his life. 1924 — Jimmy Carter was born on Oct. 1 to Earl and Lillian Carter in the small town of Plains, Georgia. 1928 — Earl Carter bought a 350-acre farm 3 miles from Plains in the tiny community of Archery. The Carter family lived in a house on the farm without running water or electricity. 1941 — He graduated from Plains High School and enrolled at Georgia Southwestern College in Americus. 1942 — He transferred to Georgia Institute of Technology in Atlanta. 1943 — Carter’s boyhood dream of being in the Navy becomes a reality as he is appointed to the U.S. Naval Academy in Annapolis, Maryland. 1946 — He received his naval commission and on July 7 married Rosalynn Smith of Plains. They moved to Norfolk, Virginia. 1946-1952 — Carter’s three sons are born, Jack in 1947, Chip in 1950 and Jeff in 1952. 1962-66 — Carter is elected to the Georgia State Senate and serves two terms. 1953 — Carter’s father died and he cut his naval career short to save the family farm. Due to a limited income, Jimmy, Rosalynn and their three sons moved into Public Housing Apartment 9A in Plains. 1966 — He ran for governor, but lost. 1967 — Jimmy and Rosalynn Carter’s fourth child, Amy, is born. 1971 — He ran for governor again and won the election, becoming Georgia’s 76th governor on Jan. 12. 1974 — Carter announced his candidacy for president. 1976 — Carter was elected 39th president on Nov. 2, narrowly defeating incumbent Gerald Ford. 1978 — U.S. and the Peoples’ Republic of China establish full diplomatic relations. President Carter negotiates and mediates an accord between Egypt and Israel at Camp David. 1979 — The Department of Education is formed. Iranian radicals overrun the U.S. Embassy and seize American hostages. The Strategic Arms Limitations Treaty is signed. 1980 — On March 21, Carter announces that the U.S. will boycott the Olympic Games scheduled in Moscow. A rescue attempt to get American hostages out of Iran is unsuccessful. Carter was defeated in his bid for a second term as president by Ronald Reagan in November. 1981 — President Carter continues to negotiate the release of the American hostages in Iran. Minutes before his term as president is over, the hostages are released. 1982 — Carter became a distinguished professor at Emory University in Atlanta, and founded The Carter Center. The nonpartisan and nonprofit center addresses national and international issues of public policy. 1984 — Jimmy and Rosalynn Carter volunteer one week a year for Habitat for Humanity, a nonprofit organization that helps needy people in the United States and in other countries renovate and build homes, until 2020. He also taught Sunday school in the Maranatha Baptist Church of Plains from the mid-’80s until 2020. 2002 — Awarded the Nobel Peace Prize. 2015 — Carter announced in August he had been diagnosed with melanoma that spread to his brain. 2016 — He said in March that he no longer needed cancer treatment. 2024 — Carter dies at 100 years old. Sources: Cartercenter.org, Plains Historical Preservation Trust, The Associated Press; The Brookings Institution; U.S. Navy; WhiteHouse.gov, Gallup
Cozy winter fare: Make a French-style cassoulet at homeCANCUN, Mexico (AP) — Sam Hines Jr. scored 17 points as SE Louisiana beat North Dakota 76-60 on Wednesday. Hines also had five rebounds for the Lions (3-4). Brody Rowbury added 13 points while going 3 of 9 and 7 of 8 from the free-throw line while they also had eight rebounds. Jakevion Buckley shot 4 of 8 from the field and 4 of 6 from the free-throw line to finish with 12 points. The Fightin' Hawks (3-4) were led by Amar Kuljuhovic, who posted 14 points, seven rebounds and four assists. Treysen Eaglestaff added 13 points for North Dakota. Dariyus Woodson also recorded 11 points and two blocks. The Associated Press created this story using technology provided by Data Skrive and data from Sportradar .Investing.com stocks of the week“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
NoneThey were an ensemble of ruffians and renegades, booze runners and barrier crashers, united by a critical common denominator. All were mavericks. Now, their audacity and achievements have been recounted in a sleek, photo-filled coffee-table book. “NASCAR Mavericks: The Rebels and Racers Who Revolutionized Stock Car Racing,” was been released. Published by Motorbooks (an imprint of the Quarto Publishing Group), it’s available at various online sites including Amazon and store.nascar.com . H.A. “Herb” Branham and Holly Cain, both former Tampa Tribune motorsports writers, spent 10 months on the project, interviewing roughly 100 sources. “What does it mean to be a maverick?” three-time NASCAR champ Tony Stewart asks rhetorically in his foreword. “Speaking from personal experience, it’s doing what you think is right, even when others say you’re wrong. And it’s being told you can’t, so you go even harder just to prove them wrong.” What ensues over the next 192 pages is an illustrated digest of sorts; character sketches in simple, unapologetic prose of those who embodied the maverick approach. “We talked to just about anybody that was relevant to the stories that were still alive, including obviously the people themselves,” Branham said. The mavericks include visionaries who helped propel the sport from red-clay tracks to major speedways (i.e. Bill France Sr.), crew chiefs who bent the rules to nearly their breaking point (i.e. Smokey Yunick), and drivers who had developed their automotive chops by running from the law in the South’s nether regions (i.e. Curtis Turner). The group also features those who sped full-throttle into what was once deemed a Southern-male sport. Among them: Wendell Scott, the first Black racer to win a NASCAR Cup Series race; and Sara Christian, the first female driver in the Strictly Stock Division (forerunner to the NASCAR Cup Series). Of course, the stars of NASCAR’s heyday — such as Dale Earnhardt, Darrell Waltrip and Richard Petty — get their due, as do modern-day mavericks such as Stewart, Kurt and Kyle Busch, and Hall of Fame crew chief Chad Knaus. Even maverick-style developments (a tobacco company becoming a corporate sponsor, the network TV takeover, the creation of a street race in Chicago) are chronicled. “It was a little bit of Wild West-style,” said Branham, who worked in NASCAR’s communications department nearly two decades. “It’s really not a corporate book at all. NASCAR, I think, is consciously just trying to ungloss what we did during my time there, where we just put lacquers over all of the history, at times which was deemed maybe not the type of stuff that mainstream America would like. And I think NASCAR now is trying to put it in reverse a little bit, and they’re really trying to recapture that great history.” Complementing that history are hundreds of photos — some iconic — that help bring the characters and cars to life. Noticeably absent is Michael Jordan’s ongoing antitrust lawsuit against NASCAR — a maverick move in itself — but Branham said the book had been completed long before that litigation arose. “We would’ve dealt with it,” he said. “We would’ve mentioned it, because there’s really not a whole lot of punches pulled in this book, which kind of makes it a little bit different.” Kind of a hardcover maverick.
