“I don’t think our team has hit a wall at all,” Romar said. “Let’s back up here for 10 games. We won five of six, then over the last four we had a chance to win three of them. I don’t think a team that hits a wall is capable of doing that.” Two of those four losses were a pair of four-point decisions to No. 13 Washington State and No. 12 Pittsburgh. “We’re talking about one thing here: How much better can we get over the next two weeks?” said Romar, whose five-year UW basketball restoration program hit a snag this season as the Huskies attempted to reach the NCAA tourney for a fourth year in a row. “We’re definitely capable,” he said. “It’s a strong league so there are a lot of teams that are capable. But I think we’re one of those teams.” The Huskies have just two seniors, forward Hans Gasser and walk-on Brandon Burmeister. SEATTLE – As the Washington Huskies’ regular season winds down with four losses in a row and two games still to play, coach Lorenzo Romar doesn’t think his team has hit the wall. But he concedes the Huskies (16-12, 6-10 in Pac-10) need to win these last two games – and the Pac-10 tournament as well – to have a shot at advancing to the NCAA tournament. Although the Huskies started off 11-1 and nationally ranked, they have not won more than three in a row since early December. Tonight, the Huskies host No. 23 USC (21-8, 11-5). On Saturday, they host league-leading UCLA (25-3, 14-2), ranked No. 2 in the nation. Those games will be followed by the Pac-10 Tournament in Los Angeles. Only the tournament winner is guaranteed a NCAA berth. That lack of experience has played a significant role in the Huskies’ disappointing season. Sophomore forward Jon Brockman, who leads the Pac-10 in rebounding at 9.5 per game, added that if a turnaround is possible, it had better begin Thursday. “We can’t be bad this weekend,” he said, “and expect miracles to happen in L.A.” – site of the Pac-10 tournament. 160Want local news?Sign up for the Localist and stay informed Something went wrong. Please try again.subscribeCongratulations! You’re all set!
Now, City Hall is taking its war against the public to a new level by steamrolling through a phony phone tax while hiking water and power rates and imposing a gang tax without a gang strategy. City Hall is out of control with its lust for more and more of your money to put into the pockets of the unions, contractors and developers who keep our politicians in office. The politicians’ answer to every problem is another fee, another tax, another rate hike. But the problems never get fixed. Traffic gets worse. Gangs grow more numerous. The infrastructure is falling apart. There’s something fundamentally wrong with how the city is being run – and has been run for a long time. And it seems the only way for people to get attention is to sue City Hall. L.A.’s firefighters found they couldn’t stop the hazing and harassment on the job, but they could sue the pants off the city and walk away millionaires. WHERE are all the public-interest lawyers? They ought to be clamoring for a piece of the great L.A. rip-off in which 4 million Angelenos have been victims of City Hall. It’s clear now that City Hall politicians have no intention of listening to the people and serving them. All the politicians understand are lawsuits. That’s why they pay off millions of dollars every year to employees who are victims of mistreatment in the workplace and citizens who are mistreated by the city on the streets. For decades, the political class of Los Angeles has been squandering the city’s wealth on deals that benefit special interests, build monuments to their own grandiose egos and give away the public treasury to city unions and an enormous bureaucracy. Evidence of this pattern of deceit has mounted for years, from the outrageous lies told to water down term limits and get taxes passed, to the false claims that the politicians were actually fixing traffic congestion, getting rid of street gangs, paving streets and sidewalks and standing up for the business community and the creation of good jobs. This is a city that has surrendered the Police Department to federal control and now is about to be forced into a federal court consent decree over the Fire Department. It’s a clear-cut case: City Hall is using deception to bilk the public. Isn’t that as contrary to the public’s interest as target advertising to hook young kids on nicotine? Go on, sue City Hall. If the public doesn’t, someone else surely will.160Want local news?Sign up for the Localist and stay informed Something went wrong. Please try again.subscribeCongratulations! You’re all set!
In this forth article on the Donegal great outdoors, hidden gem series Ian Miller visited Umphin, a little known and rarely visited uninhabited island living far off the Gweedore coastline in Western Donegal.Umphin Island FilmLiving a shade over 3 kilometres out into the Atlantic Ocean from mainland Donegal and 1.5 kilometres from the seaward side of Inismeaine, Umphin Island sits in a very exposed nautical location just to the north of the much larger and better known, Gola Island. Umphin Island is approx. 250 square meters in size and 42 meters high above sea level at its highest point, running though the eastern flank of the island is a deep tidal channel.This channel separates Umphin mainland from the smaller outlaying Tornacolpagh Island.This tidal channel provides the only sheltered landing spot on the island at the superb raised shingle beach on the Umphin side of the sea way.Getting to the island is by far best savoured by sea kayak with Port Arthur providing the nearest public slip and easiest launch point. Sea conditions need to be uber calm with minimal westerly motion as the mass of Umphin Island is not large enough to provide enough lee for a safe sea passage.Another excellent and perhaps safer way for the less nautically minded to visit the island is by RiB (Rigid inflatable Boat) with Selkie Sailings providing island tours by RiB during the summer months.Landing on Umphin and simply walking to its highest point is like making a visit to the land time forgot.With no human inhabitants and with the western side of the island a carpet of over 1000 ground nesting sea birds it is a truly surreal experience to be in the company of such a rare glimpse of remaining wilderness.A walk around the cliff tops on the seaward side of the island takes you around, over and through many of the islands sea sculptured blowholes, sea caves, cliffs and stacks. The western side of the island is sheer with a continual band of 20 meter high granite sea cliffs protecting the rest of the island from the huge winter westerly seas.It is on the tops of these sea cliffs that the hardier Guillemots and Gannets have made their homes.Perhaps one of the more unusual sea birds calling the island home is the common Fulmar, get too close to its nest and it will spit a huge amount of semi-digested fish at you as its form of defence.With this in mind it is probably not the best time to visit the Island during the nesting season. STUNNING PICTURE SPECIAL: IAN MILLER’S GREAT OUTDOORS: UMPHIN ISLAND was last modified: November 26th, 2014 by Mark ForkerShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:FeaturesGreat OutdoorsIan Millernews
Chelsea will field a strong side for the FA Cup third-round game at home to Scunthorpe.Keeper Thibaut Courtois and skipper John Terry are on the substitutes’ bench, so Asmir Begovic is in goal, Gary Cahill partners Kurt Zouma at centre-back and Branislav Ivanovic captains the side.Ruben Loftus-Cheek is also among the substitutes for the match at Stamford Bridge, where Diego Costa will lead the Blues’ attack.Chelsea: Begovic; Ivanovic, Zouma, Cahill, Azpilicueta; Ramires, Fabregas; Willian, Oscar, Pedro; Costa.Subs: Courtois, Terry, Baba Rahman, Mikel, Loftus-Cheek, Kenedy, Traore.Follow West London Sport on TwitterFind us on Facebook
Share Facebook Twitter Google + LinkedIn Pinterest By Shelly Detwiler, berry farmer and dieticianI live with a dairy farmer and meat and milk are usually what’s for dinner at our house. However, I think for one meal a week, or better yet a serving daily, all us carnivores can think outside the box and enjoy beans and legumes, or pulses as they are called these days. Pulses are the edible seeds grown in pods that are harvested dry. The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses nes (which is everything not in a before mentioned group).Experts will say they are environmentally friendly and sustainable. Those hot trendy terms are not why I like to recommend them. Pulses are low fat and high in fiber with plenty of protein. Research has shown that eating a half-cup to three-quarters of a cup of pulses per day can help lower blood pressure and cholesterol. This is beneficial in helping reduce your heart disease risk factors. As Paul and I age, these health benefits are the reason I am going to start adding some pulses into our daily meals.Pulses are easy to cook and prepare in any kitchen. We primarily used canned beans. We’ve tried many of the black, cannelloni, kidney, soybean, edamame, pinto, navy and lentils. This March for National Nutrition month, I may take a pulse food adventure and check out the availability and recipes of those seldom seen pulses in my kitchen. Not sure what flavors, textures and tastes I’ll discover but that’s why it’s an adventure. Join me on a foodie adventure outside your box this March and add some heart healthy pulses to your meals. The possibilities are endless!Eat well and healthy,Shelly Frijoles Negros…Black Beans (Pulses.org) 16 oz dried black beans (3-4 cans)2 cups chicken or beef stock1 green or red bell pepper, chopped3 tbsp vegetable oil1 large onion, chopped4 garlic cloves, minced2 tbsp molasses (or 3 tbsp dark brown sugar)1 tbsp cuminWorcestershire sauce4 slices baconsalt and pepper to taste Rinse beans and let them soak overnight in water. (If using canned, skip this step)Drain beans and cover with chicken or beef stock. Add chopped red pepper. Bring beans to a simmer and cook over low heat until tender.Cook bacon in a heavy skillet until crispy. Remove bacon from skillet and add the onion and garlic to the bacon fat. Cook over low heat until soft and translucent. Add the cumin and brown sugar to the onions and continue to cook until browned and soft. Once beans are tender, remove 2 cups of the cooked beans and process in a blender with the onion mixture. Add the blended beans and onion to the rest of the cooked beans. Season with salt, pepper and Worcestershire sauce to taste. Continue to cook beans until very tender. Add water if necessary, until desired texture is achieved. Crispy Crunchy Roasted Chickpeas itdoesnttastelikechicken.com 19oz can chickpeas, drained & rinsed1 tablespoon olive oil3/4 teaspoon chili powder1/2 teaspoon dried thyme leaves1/2 teaspoon salt Preheat your oven to 375F (190C).Spread the chickpeas in a single layer on a baking sheet. It’s ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every now and then.Remove the chickpeas from the oven and carefully add the hot chickpeas to a bowl along with the olive oil, chili powder, thyme, and salt. Toss well to coat the chickpeas evenly. Spread the seasoned chickpeas back onto the baking sheet and return to the oven for another 10 to 15 minutes until they are golden and crispy. Remove from the oven and let cool a bit before enjoying. You can snack on them still warm, or completely cooled. Store in an air-tight container in the fridge for about a week. They may start to get a little soft and less crispy. Rigatoni with Fava Beans and Pecorino theitaliandishblogspot.com adapted from Andrew Carmellini’s Urban Italian3 pounds fresh fava beans, pods removed (about 2 cups with pods removed) 1-pound rigatoni 3 Tablespoons extra virgin olive oil 2 Tablespoons butter 1 medium onion, sliced 2 cloves garlic1/4 cup pine nuts 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon coarse ground black pepper 1/2 cup grated pecorino cheese, plus more for sprinkling 1/4 cup fresh basil (about 12 leaves), roughly chopped Put a large pot of salted water on to boil for the pasta.Put another large pot of salted water on to boil to blanch the fava beans. Place a large bowl of ice water next to your stovetop. When the blanching water boils, throw the shelled fava beans into the pot and blanch them for about one minute. Remove them with a strainer to a bowl of ice water to stop the cooking process. Remove the translucent skin from the beans. They should slip right out, easily.Add the rigatoni to the pasta water to cook and start preparing your sauce.In a large skillet, add 1 tablespoon of butter, the onion and 1 tablespoon of the olive oil and cook until the onion starts to soften, about 2 minutes. Add the garlic and pine nuts and cook until both have begun to toast, about 2 minutes, stirring often to keep the garlic from burning. Add the red pepper flakes, oregano and 3/4 cup of the pasta water and mix to combine. Add the fava beans. When the rigatoni is just al dente, remove with a strainer and add right to the skillet with the onion and fava bean mixture. Stir until the pasta is coated with the sauce, about 1 minute.Remove the skillet from the heat. Add the salt and pepper, the rest of the butter and the remaining tablespoon of olive oil, the grated pecorino cheese and the basil and mix everything together well. Serve with pasta in individual serving bowls, sprinkled liberally with more pecorino and black pepper. serves 4-6 Lupini Bean Recipe: Marinated Tremoços from Portugal legalnomads.com This is a recipe for patient people. But your patience is rewarded with delicious and healthy snacks! About 1 cup (240 ml) dry lupini beans, rinsed. (Available via Amazon)Large pot of water, at least 4 cups2 cloves garlic vertically sliced into thin slivers.Olive oil.Black pepper.White pepper (optional).Handful of chopped fresh parsley.4 tablespoons (1/4 cup) salt.Put the beans in a pot of water and soak overnight, for a total of 24 hours. Ensure that the water covers the beans completely. After twelve hours, check on the beans to make sure they are fully submerged and add more water if needed.After the 24-hour period of soaking, bring the beans to a boil and simmer for 2 hours. Drain and rinse the beans.Place the beans in a large container and cover with cold water. Let them cool and then stick them in the refrigerator.For the next 14 days, change the water once a day with new cold water. This soaking is what removes the bitterness from the beans.After 14 days, add 4 tablespoons (1/4 cup) of salt and the sliced garlic to the beans. Place back in the fridge to soak overnight.On the 15th day (I know, I know):Once you are ready to eat your lupini beans, you simply remove the amount you would like to eat, and toss with olive oil, a pinch of black pepper, the chopped fresh parsley, and some white pepper if you would like a punch of heat.Store the rest of the beans for future use in your airtight container in the fridge. They will keep for approximately two weeks.