668 jili slot login
Shares of Weatherford International plc ( OTCMKTS:WFTLF – Get Free Report ) were up 6.9% on Friday . The stock traded as high as $13.01 and last traded at $12.40. Approximately 452,600 shares traded hands during mid-day trading, an increase of 242% from the average daily volume of 132,486 shares. The stock had previously closed at $11.60. Weatherford International Trading Up 6.9 % The firm has a 50-day moving average of $12.40 and a 200 day moving average of $12.40. About Weatherford International ( Get Free Report ) Weatherford International plc, an oilfield service company, provides equipment and services for the drilling, evaluation, completion, production, and intervention of oil and natural gas wells worldwide. The company operates in two segments, Western Hemisphere and Eastern Hemisphere. It offers artificial lift systems, including reciprocating rod, progressing cavity pumping, gas, hydraulic, plunger, and hybrid lift systems, as well as related automation and control systems; pressure pumping and reservoir stimulation services, such as acidizing, fracturing and fluid systems, cementing, and coiled-tubing intervention; and drill stem test tools, surface well testing, and multiphase flow measurement services. Further Reading Receive News & Ratings for Weatherford International Daily - Enter your email address below to receive a concise daily summary of the latest news and analysts' ratings for Weatherford International and related companies with MarketBeat.com's FREE daily email newsletter .
The Packers (7-3) could damage San Francisco’s playoff hopes Sunday by beating the 49ers at Lambeau Field. San Francisco (5-5) dropped to .500 after losing at home to the Seattle Seahawks, though the 49ers remain just a game behind the Arizona Cardinals in the NFC West. “I think we’re motivated to keep winning more than anything,” Packers center Josh Myers said. “Obviously, they have knocked us out quite a bit. There’s that extra motivation behind it, but at this point, we’re just trying to churn out wins.” Green Bay is third in the NFC North and two games behind the Detroit Lions, but the Packers appear on track to at least earn a wild-card playoff berth. History suggests their path to a potential Super Bowl would get much clearer if the 49ers aren’t standing in their way. The 49ers trailed 21-14 in the fourth quarter before rallying to beat the Packers 24-21 in the divisional playoffs last year on Christian McCaffrey’s 6-yard touchdown run with 1:07 left. Now it’s the 49ers who are struggling to protect late leads, as they’ve blown fourth-quarter advantages in three games against divisional opponents. “You could look at, ‘Hey, we’re three possessions away from being 8-2,’ but you can’t really live like that,” 49ers tight end George Kittle said. “Those are the mistakes that we’ve made to be 5-5. It’s not exactly where we want to be. It is frustrating. The nice thing is we have seven games left to go out there and play Niners football and take advantage of those opportunities.” Green Bay’s recent history of playoff frustration against the 49ers also includes a 13-10 loss at Lambeau Field in the 2021 divisional playoffs and a 37-20 road defeat in the 2019 NFC championship game. Even the Packers who weren’t around for last season’s playoff loss realize what this game means. “I think one of the first meetings that I was in here, we had a conversation about the Niners beating us,” said Green Bay safety Xavier McKinney, who joined the Packers this season. “So I understand how important it is, and we all do.” Both teams must figure out how to convert red-zone opportunities into touchdowns. The 49ers are scoring touchdowns on just 48.8% of their drives inside an opponent’s 20-yard line to rank 27th in the NFL. The Packers are slightly worse in that regard, scoring touchdowns on 48.7% of their red-zone possessions to rank 28th. In their 20-19 victory at Chicago on Sunday, Green Bay drove to the Bears 5 without scoring on two separate series. Kittle expects to play Sunday after missing the Seahawks game with a hamstring injury, but four-time Pro Bowl edge rusher Nick Bosa’s status is uncertain after he hurt his left hip and oblique in that game. Seattle scored both of its TDs after Bosa left in the third quarter with an injury and averaged 2.7 additional yards per play after he got hurt. Packers cornerback Jaire Alexander didn’t play in the second half of the Bears game due to a knee injury that also prevented him from playing in a Nov. 3 loss to Detroit. Green Bay’s defense feasted on turnovers the first part of the season, but hasn’t been as effective in getting those takeaways lately. The Packers have 19 takeaways – already exceeding their 2023 total – but haven’t forced any turnovers in their last two games. 49ers coach Kyle Shanahan hasn’t eased McCaffrey back into the lineup in his return after missing the first eight games with Achilles tendinitis. McCaffrey has played 91% of the 49ers’ offensive snaps the past two weeks. Jordan Mason, who rushed for 685 yards during McCaffrey’s absence, has just five snaps on offense the last two games. Shanahan said he’d like to get Mason more opportunities, but it’s hard to take McCaffrey off the field. Green Bay nearly lost to the Bears because of its third-down struggles on both sides of the ball. The Packers were 1 of 5 on third-down opportunities, while the Bears went 9 of 16. The Packers’ defense could have a tough time correcting that problem against San Francisco, which has converted 45.4% of its third-down situations to rank fourth in the league. AP Pro Football Writer Josh Dubow contributed to this report. AP NFL: https://apnews.com/hub/NFL
Gretchen McKay | (TNS) Pittsburgh Post-Gazette Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical fruit, though not in the way you heard as a kid. Classified as both a vegetable and a plant-based protein in the USDA’s Dietary Guidelines for Americans, beans and other legumes can be the ingredient you build an entire vegetarian or veggie-forward meal around. Or, they can help an economical cook stretch a dish twice as far with nutritious calories. A healthful and shelf-staple plant food — they last for years when dried — beans have been among a home cook’s most reliable pantry items for a very long time. (Common beans (Phaseolus vulgaris) are thought to have been grown in Mexico more than 7,000 years ago.) That’s why, for some, they’re often something of an afterthought, especially if the only time you ate them as a kid was when your mom tossed kidney beans into a pot of beef chili or made baked beans (with brown sugar and bacon, please!) for a family cookout. Vegetarians have always appreciated their versatility and nutritional punch, and because they’re cheap, they also were quite popular during the Great Depression and World War II as C rations. Sales also peaked during the coronavirus pandemic, when shoppers stockpiled long-lasting pantry essentials. It wasn’t until Rancho Gordo, a California-based bean company, trotted out its branded packages of colorful heirloom beans that the plant began to take on cult status among some shoppers. Unlike the bean varieties commonly found in even the smallest grocery stores, heirloom beans are mostly forgotten varieties that were developed on a small scale for certain characteristics, with seeds from the best crops passed down through the generations. The result is beans that are fresher and more colorful than mass-produced beans, and come in different shapes and sizes. They also have a more complex and intense flavor, fans say. “The Bean Book” dishes up dozens of different ways to cook Rancho Gordo’s 50 heirloom bean varieties, which include red-streaked cranberry beans, mint-green flageolets, black and classic garbanzos and (my favorite) vaquero — which wear the same black-and-white spots as a Holstein cow. Other gotta-try varieties (if just for the name) include eye of the goat, European Soldier, Jacob’s Cattle and Good Mother Stallard, a purple bean with cream-colored flecks. “The very good news is that you have to work extra hard to mess up a pot of beans, and it’s not difficult to make an excellent pot,” Steve Sando writes in the book’s foreword. “The even better news is that you become a better cook with each pot you make.” Not convinced? Here are five reasons to jump on the bean bandwagon: Even the smallest grocery store will have a selection of dried and canned beans. Common varieties include black, cannellini (white kidney), Great Northern, pinto, navy, kidney, Lima and garbanzo (chickpea) beans. Even when they’re not on sale, beans are a bargain at the supermarket. Many varieties cost less than $1 a can, and dried beans are an economical way to build a menu. I paid $1.25 for a one-pound bag of cranberry beans, a smooth and velvety bean with a slightly nutty flavor, at my local grocery store. Rancho Gordo’s heirloom beans cost substantially more. (They run $6.25-$7.50 for a one-pound bag, with free shipping on orders over $50.) But they are sold within a year of harvest, which makes them more flavorful and tender. A bag also comes with cooking instructions and recipe suggestions, and the quality is outstanding. Plus, after cooking their beans with aromatics, “you are left with essentially free soup,” Sando writes in the cookbook. “If you drain properly cooked and seasoned beans, the liquid you are left with is delicious.” Beans are a great source of plant-based protein and both soluble and insoluble fiber, and they include essential minerals like iron, magnesium and potassium. If you’re watching your weight or following a particular diet, beans are naturally free of fat, sodium and cholesterol and are rich in complex carbohydrates. They also contain antioxidants and folate. And if you’re vegan or vegetarian, most types of dry beans are rich sources of iron. The U.S. Dietary Guidelines for Americans recommends eating 1-3 cups of legumes, including beans, per week Dry beans have to be soaked overnight, but cooking them is easy. They can be cooked on the stovetop, in a slow cooker, in the pressure cooker and in the oven. Canned beans are even easier — just rinse and drain, and they’re ready to go. Beans can be used in so many different dishes. They can be made into soup, salad or dips, top nachos, add some heft to a casserole or be mashed into the makings of a veggie burger. You also can add them to brownies and other baked goods, toss them with pasta, add them to chili or a rice bowl or stuff them into a taco or burrito. Check out these four recipes: PG tested This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon. For soup 1/4 cup olive oil 1 medium yellow onion, chopped 2 celery stalks, chopped 1 medium carrot, scrubbed and chopped 6 garlic cloves, finely grated or pressed 2 sprigs fresh thyme, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon pepper 4 cups vegetable broth 2 15-ounce cans cannellini beans, drained and rinsed For bacon 8 ounces shiitake mushrooms, caps cut into 1/8 -inch slices 2 tablespoons olive oil 1/4 teaspoons fine sea salt To finish Plant-based milk Chili oil, for drizzling Preheat oven to 400 degrees. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper if needed. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil. Serves 4-6. — “Mastering the Art of Plant-Based Cooking” by Joe Yonan PG tested Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups canned chopped tomatoes, juice reserved 1 tablespoon red wine vinegar 2 tablespoons tomato paste 1 cup chicken or vegetable broth 4 fresh sage leaves Salt and pepper 4 cups cooked Lamon or cranberry beans 2 cups uncooked polenta 6 ounces pancetta, diced Chopped fresh basil or parsley, for garnish Grated Parmesan cheese, for serving In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes. Stir in tomatoes and red wine vinegar. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes. Add beans to tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes. Meanwhile, prepare polenta according to package instructions. Place pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain. To serve, spoon polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta. Garnish with fresh basil and serve with grated Parmesan. Serves 6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando PG tested Beans and seafood might seen like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast. 4 cups cooked white beans, bean broth reserved 1/4 cup extra-virgin olive oil 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt, or to taste 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, scrubbed well Chopped fresh parsley, for garnish Country-style bread and butter, for serving In large pot, heat beans in their broth over medium-low heat. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open. Add clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers. Pass plenty of good bread and creamy butter at the table Serves 4-6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry PG tested So easy to pull together for your next party! 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil Juice and zest of 1 lemon 1 small garlic clove, minced Generous pinch of salt Freshly ground black pepper 2 or 3 tablespoons water, if needed 2 fresh basil leaves, chopped, optional 1 sprig fresh rosemary, leaves chopped, optional In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined. If it’s too thick, slowly add the water with the food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using Serve with veggies, pita or bruschetta. Makes 1 1/2 cups — Gretchen McKay, Post-Gazette ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.A post shared by Atul Agnihotri (@atulreellife) The TOI Entertainment Desk is a dynamic and dedicated team of journalists, working tirelessly to bring the pulse of the entertainment world straight to the readers of The Times of India. No red carpet goes unrolled, no stage goes dark - our team spans the globe, bringing you the latest scoops and insider insights from Bollywood to Hollywood, and every entertainment hotspot in between. We don't just report; we tell tales of stardom and stories untold. Whether it's the rise of a new sensation or the seasoned journey of an industry veteran, the TOI Entertainment Desk is your front-row seat to the fascinating narratives that shape the entertainment landscape. Beyond the breaking news, we present a celebration of culture. We explore the intersections of entertainment with society, politics, and everyday life. Read More Morning habits that can help improve concentration and performance at work Graceful snaps of Helly Shah Statement wedding jewellery inspired by ardent gemstone lover Nita Ambani Elegant snaps of Malavika Mohanan 10 simple ways you can boost productivity at work Vaani Kapoor's winter formal styling sets the next big fashion trend 10 authors who went viral on social media in 2024 Rasha Thadani's all-black look exudes chic elegance 8 tips to protect home garden in wintersFinal poll before election day shows three main parties neck and neck
Accor SA (OTCMKTS:ACRFF) Short Interest UpdatePublished 02:11 IST, November 26th 2024 The Federal prosecutors announced that they are dropping the classified documents case against President-elect Donald Trump. Washington: The Federal prosecutors, on Monday, announced that they are dropping the classified documents case against President-elect Donald Trump, citing longstanding Justice Department policy that sitting presidents cannot face criminal prosecution. The decision was made in an appeals court filing in Florida, following a similar motion in Washington, where prosecutors also moved to dismiss charges accusing Trump of attempting to overturn the 2020 election results. This development marks an expected conclusion to what had been one of the most serious legal threats to Donald Trump just a year ago. The decision reflects the practical reality of Trump's upcoming presidency, allowing him to enter office free from legal scrutiny over his handling of classified documents and other actions prosecutors had claimed jeopardised national security. Trump Was Alleged of Making Efforts To Overturn 2020 Election Results The move to dismiss both cases had been anticipated in recent weeks, particularly after special counsel Jack Smith began signalling that he was considering how to wrap up the investigations, including a separate case involving Trump's alleged efforts to overturn the 2020 election results. The legal principle that sitting presidents cannot be indicted or prosecuted has been a standard interpretation of Justice Department policy for decades, and this filing reflects that precedent. Special counsel Jack Smith asked a federal judge on Monday to dismiss the case accusing President-elect Donald Trump of plotting to overturn the 2020 election, citing longstanding Justice Department policy shielding presidents from prosecution while in office. The move announced in court papers marks the end of the Justice Department's landmark effort to hold Trump accountable for what prosecutors called a criminal conspiracy to cling to power in the run-up to his supporters' attack on the US Capitol on January 6, 2021. Justice Department prosecutors, citing longstanding department guidance that a sitting president cannot be prosecuted, said the department's position is that “the Constitution requires that this case be dismissed before the defendant is inaugurated”. “That prohibition is categorical and does not turn on the gravity of the crimes charged, the strength of the Government's proof, or the merits of the prosecution, which the government stands fully behind,” the prosecutors wrote in Monday's court filing. The decision was expected after Smith's team began assessing how to wind down both the 2020 election interference case and the separate classified documents case in the wake of Trump's victory over Vice President Kamala Harris. The Justice Department believes Trump can no longer be tried in accordance with longstanding policy that says sitting presidents cannot be prosecuted. Trump has cast both cases as politically motivated, and had vowed to fire Smith as soon as he takes office in January. The 2020 election case brought last year was once seen as one of the most serious legal threats facing the Republican as he vied to reclaim the White House. But it quickly stalled amid legal fighting over Trump's sweeping claims of immunity from prosecution for acts he took while in the White House. The US Supreme Court in July ruled for the first time that former presidents have broad immunity from prosecution, and sent the case back to US District Judge Tanya Chutkan to determine which allegations in the indictment, if any, could proceed to trial. The case was just beginning to pick up steam again in the trial court in the weeks leading up to this year's election. Smith's team in October filed a lengthy brief laying out new evidence they planned to use against him at trial, accusing him of using “resorting to crimes” in an increasingly desperate effort to overturn the will of voters after he lost to President Joe Biden. 02:11 IST, November 26th 2024