Monthly Archives: May 2021

Arsenal's decision to hand Willian a three-year contract has been thrown into focus after reports claimed he wants to leave the club at the end of the season.

Mikel Arteta landed the Brazilian on a free transfer last summer, after he ended his long and successful spell with local rivals Chelsea.

Willian played more than 300 times in his seven seasons at Stamford Bridge, winning three Premier League titles, an FA Cup and a Europa League crown.

"He has the experience of everything in the football world but still has the ambition to come here and contribute to bring the club where it belongs, Arteta said after the signing was announced.

Chelsea did offer the forward a deal to remain with the club, but were unwilling to match what the Gunners had put on the table.

That mainly came down to length of contract, with the Blues not prepared to commit to Willian for as long as his new club.

However, less than a season into that three-year deal, suggestions have been raised that he could look to leave the Emirates.

The Athletic report that he is one of five senior players along with Bernd Leno, Granit Xhaka, David Luiz and Hector Bellerin who are actively looking to leave.

Shifting the under-performing veteran, who is on a reported 100,000-per-week, will not be easy, particularly in the current financial climate.

And it shows why legendary Arsenal boss Arsene Wenger was so reluctant to hand long contracts out to ageing stars.

The Frenchman was in the Gunners dugout when the stadium move was carried out and the financial implications that came along with that.

In those years he tended to sign players with good resale value and admitted in 2010 that once a player reaches 32, Willians age when he signed last summer, he would only go year-to-year.

"It's not over 30, it's over 32. So when you have a player [who is] 32 he will just get a one-year contract, Wenger explained.

It depends on the positions as well. If a central defender, then no problem to sign them until 34. But a striker is different.

After 32 you go from year to year. A midfielder as well, after 32 you go from year-to-year."

Willian netted his first Arsenal goal in Sundays win over West Brom and following the win, Arteta admitted that he had struggled to get the best out of him.

Willi, we have to [demand high standards] because hes done it in the past and we have to demand it much more, he explained. Hes done it for many years and achieved big things in the game. Somehow this season we havent managed to get the best out of him.

It remains to be seen whether Arteta will be given the time to find that level of performance, but either way, looking back, the signing smacks of a transfer mistake that could have been avoided.

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Originally posted here:

Arsene Wenger's golden rule proved right as Arsenal flop 'wants to leave this summer' - Mirror Online

We sometimes say of people who cook well that they are born cooks. But no one is born a cook. Good cooks are made. In the best scenarios, some of us have a natural interest in cooking and possibly innate talent, and those are big assets.

But before we can become cooks and provide good food, we all have to learn culinary techniques, which are many and varied. Talent alone, in any field, is never enough: one also needs study, training and practice.

One of cookings simplest dishes is the soft-boiled egg. But theres no single method to achieve a perfect one: someone had to work out technique and timing and others had to learn from them.

The same is true of fried eggs, scrambled eggs and the omelette: you have to learn the golden rules that lead to perfection. And thats just eggs.

Then you have the basic cooking techniques required for boiling a ham, frying chops, sauting mushrooms, roasting a chicken, or chargrilling a rack of pork spareribs.They all have to be learned, not just for themselves, but because they enshrine essential knowledge that will be needed when making a wide range of other dishes.

Frying and sauting are especially important because both are used in starting off dishes such as stews and casseroles. But its not enough to know how to fry and saut you will always get better results if you also realise why certain techniques are essential in the making of successful dishes.

If you want to turn out really succulent stews and casseroles, it is vital to be aware of what is happening when any kind of meat comes into contact with the high heat of a frying pan, grill or barbecue pit.

One way of learning anything is to draw conclusions from the mistakes of others. Its a graphic surefire way of seeing how the right thing should be done.

The other evening I was at my daughters when she was preparing a stew for next day. She had put the meat into a greixonera and was annoyed when the meat, instead of frying and browning, quickly released a great deal of liquid and was stewing merrily in it.

My daughter, like many others the world over, isnt always good at accepting fatherly advice. Several times I have explained to her the technique for browning meat when making a stew. But she pays little attention and commits the same mistakes over and over again.

Most cookbooks tell us that when preparing a stew we should fry the meat to sear the surface and seal in the juices. People who write that have completely misunderstood what happens when meat comes into contact with high heat.

As soon as cubes of meat hit hot oil in a frying pan, muscular tissue shrinks and the meats juices are forced to the top and underside surfaces where they escape. This is natural process and we cant do anything to stop it. Nor do we want to stop it.

Whether we are doing chops or steaks to go from the frying pan to the plate, or frying meat as part of the preparation of stew, we use the same technique.

The meat must be fried over a high heat so the juices that naturally ooze out are immediately caramelised to form a crust round the meat. This forms a barrier that slows the loss of juice.

But plugging leaks is only part of what we are aiming for: the main effect we want is the intense flavour produced by that crust of concentrated juices.

Without that covering of the crunchy solidified juices, a fried or barbecued steak, or a stew or casserole, would be lacking in flavour.

Meat fibres have no taste, because the flavour is in the juices. Thats why a piece of beef that has been simmered for three hours or more is a mound of tasteless fibres: the juices and their flavours have seeped out and are in the stock.

But when those cubes of stewing meat have been fried over a high heat and their seeping juices have caramelised to form a brown crunchy crust, we give them a terrific taste and that means we have made a succulent stew.

The meat in the stew my daughter was preparing hadnt even started to fry and was soon cooking in a big pool of boiling liquid. Where had she gone wrong?

Like many housewives nowadays, my daughter is in big hurry when cooking and frequently tries to cut corners. But you cannot take short cuts when browning meat.

The biggest mistake my daughter made was to tip a kilo of cubed meat into the hot greixonera and expect it to fry quickly and to take on a brown colour.

What actually happened was that the large amount of meat caused a sudden lowering of the temperature. Some of the muscle tissue eventually shrank, but when the juices started to run the heat wasnt strong enough to caramelise them. So instead of forming a crust round the cubes of meat, the juices quickly produced a puddle of liquid in which the stewing meat started to boil.

Two weeks previously I had cooked the same kind of meat from the same butcher my daughter uses and I had no problem with it. Its not that Im a better cook, its simply that long ago I learned the rules as laid down in the chemistry of cooking.

And the golden rule in this case is that when we are browning meat we must to it in small amounts and in a very hot greixonera, frying pan or a wok.

When done this way, the droplets of juice pushed to the surface meet a searing heat that immediately caramelises them and turns them into a flavourful crust.

My daughter tipped a kilo of meat into her greixonera and tried to brown itand failed. I divided my kilo of meat into four batches and fried each one separately. The result was perfectly browned meat.

So the golden rule for browning meat is to fry it in a big frying pan over a very high heat. My daughter will probably continue to cut corners and make the same mistakes, but anyone else should learn the rule and stick to it.

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Food and Wine: Golden rules that lead to perfection - Majorca Daily Bulletin

Mario the Monster ManThe Spider Woman Strikes Back (1946)

The UK dictionary traces henchman to the Old English hengest (meaning stallion), and the first celluloid incarnation of that term could be this mute ranch-hand played by Rondo Hatton, a journalist who suffered from acromegaly. Hattons imposing performance would later inspire the Lothar character in Disneys The Rocketeer (1991).

A proper heavy should have minimal backstory. When we see drug enforcer Snoop browsing nail guns in season four of The Wire, we know enough about her already. Whether she is kneecapping witnesses or being branded terrifying by horror writer Stephen King, Snoop is a fresh-faced psychopath who you definitely shouldnt ask for ID.

Hell hath no fury like a woman armed with a Chinese meteor hammer. Innocent-looking Gogo is surely the wildest sixth-former to ever grace the screen: the boys from If (1968) would run shivering to their dorms if they saw what she can do to an unwanted suitors testicles. Proof that not all bodyguards need to fill a doorway to be intimidating.

Ah, the golden age of henching, when the streets were rife with costumed master-criminals ready to hire you. Of the many thugs that Batman and Robin biffed and kapowed, it was Penguins underling Octopus with his bald head and dodgy tentacle moves who most closely fitted the henchman staple of unquestioning loyalty to your leader.

Shakespeare: its all tights and prancing, right? Wrong: the RSCs bloody account of the 13th-century sovereign features Angiers hardman Hubert (played by Tom McCall), given orders to terminate heir to throne Arthur. His conniving is proof that jewellery isnt a sign of class (unless youre bouncer-turned-actor Mr T).

At 2.18m (7ft 2in), Richard Kiels metal-toothed killer could throw Roger Moore around like a boomerang. Terrifying in his first appearance, he turned slapstick for 1979s Moonraker, and broke the golden rule: always obey your bosss instruction to throw the good guy out of a space station.

In its 80s heyday, the ruthless Spitting Image depicted the Conservative secretary of state for trade and industry as a goon in a bomber jacket. If you dared disobey Maggie, hed stuff your hand into a mincer. You wouldnt want a nutcase like this patting down the punters. Thank goodness todays cabinet is 100% made up of altruists.

Right-hand man to the dastardly Sheriff of Nottingham and a romantic rival to Robin Hood, this arrow-flinging cad is definitely the sort of bloke whod drop his masters name to jump the queue. Given his penchant for leathers, you just know hes smarmy enough to insist that his Kanye West Yeezys count as formal footwear.

This replicant heavy can rip open vault doors, and her implanted emotions emerge as pure sadism particularly when shes coordinating missile strikes while receiving a manicure. How best to deal with her? Fight surveillance with surveillance. Switch on your bodycam and tell her everything she says is being filmed and recorded.

In Louis Mellis and David Scintos 60s-set play, which originally starred Peter Bowles, crime boss Freddie Mays thinks a young thumb-breaker will watch his back. He does, but not before knifing it in this bloodcurdling tale of repressed desires. A good example of why its no good thinking MMA lessons will fix the quiet kid who likes to torture spiders.

Read more here:

Thumb-breaking gangsters to sadistic androids: 10 of the best hired goons - The Guardian

NASHVILLE, Tenn. (WKRN) Governor Bill Lee announced Tuesday that Tennessee will no longer accept federal COVID-19 aid for unemployment.

There are currently 109,900 claimants in Tennessee receiving benefits through federal unemployment programs, according to the Department of Labor.

The state is falling in line with eight other states, including Alabama and Mississippi in dismissing the extra support.

This comes even with a cut in weekly unemployment benefits from 26 weeks down to 12.

We also want to move people from a benefit to meaningful employment and thats the goal of what were doing, Governor Bill Lee said.

Lee, a Republican, is pushing ahead with rejecting the $300 federal pandemic unemployment assistance payout.

I dont think its fair- people need it, Ed Gragg, who lives in Tennessee said.

The current unemployment rate is 5 percent in the Volunteer State.

The move is drawing strong reaction from folks who are in line waiting benefits.

Its costing me three times for the lumber to buy as it did last year and theyre saying thats going to get worse, so who is he to make a decision that by July 3rd everybody is going to be busy? I dont know if Im going to be back to normal, a self employed woodworker said.

Others, however, believe there are jobs available and some people should get back to work.

Its kind of a 50/50. I mean the people that need it, they need it, but there are people sitting back that are not going. No offense on that but I see it, Danny James said.

Democrats say its a pattern of Governor Lee failing Tennesseans again.

Its heartless; I think its appalling. Its ridiculous at this time when people are still hurting. Were still getting unemployment calls for you to cut the pay, Rep. Vincent Dixie, a Nashville Democrat said.

Any weeks filed before July 3 that are eligible under federal program requirements will continue to be processed.

Republican Rep. Mark Green praised the move by Governor Lee saying, As long as the federal government continues to disincentivize work, communities and businesses will suffer.

Jim Cooper, a Democrat, released a statement in part saying, I voted to give Tennesseans this help during the pandemic, but Gov. Lee is taking it away. Is that how he would want to be treated? Is he obeying the golden rule? What would Jesus do?

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I dont think its fair: Tennesseans react to Gov. Lee rejecting federal unemployment assistance payouts - wreg.com

The sun is shining, the world is opening back up and it's finally patio season. If you're one of the thousands of Americans who opened their homes to the many (affectionately nicknamed) COVID pups, there are a number of suburban haunts that welcome dogs and their humans for drinks and dinner.

Although enjoying a beer outside with man's best friend sounds like the ideal afternoon, there are a few things to consider before grabbing that leash and heading out the door.

First, doggy manners matter.

Before taking dogs along to any public space, be sure they can behave themselves.

"Duration commands are very important," Chicago dog trainer Ryan Kamm said. "Yes, sit and stay are great, but how long can (the dog) actually hold (the command)?"

Kamm has more than seven years of dog-training experience, with a specialty in training bully breeds and addressing behavioral issues.

"The restaurant isn't the time to test your dog's impulse control for the first time," Kamm said.

Even humans eat out of dog bowls at the pup-friendly Dawg Park Grill in Glenview.- Courtesy of Dawg Park

Kamm recommends practicing "down" and "stay" at home with five minutes of staying in place for puppies being the goal and 10 minutes for adult dogs. Owners should practice "down" on different types of surfaces outside of your dog's bed or normal training places.

Though most dog owners love paws-on time with their pups, not everyone will want to be greeted head on with Fido's barks or jumping.

"Your dog doesn't need to say hello to everyone," Kamm said. "Practice distractions while on walks and don't let them approach every dog and person."

This doesn't mean your dog has to sit still like a statue -- after all, that's not what humans do. It's OK for them to move around under the table or stretch their limbs.

Of course, don't forget the golden rule of training and dog outings, "don't feed your dog from the table," Kamm said.

Once your dog is ready, grab some sunscreen for you and a water bowl for the pooch and enjoy patio season. Here are a few dog-friendly suburban patios to try; check hours and COVID-19 precautions before you go.

Dogs are more than welcome at Dawg Park Grill in Glenview.- Courtesy of Dawg Park

1839 Tower Drive, Glenview, (847) 834-0270, dawgparkgrill.com: Husband and wife duo Mark Kobylinski and Patchwipa Mahapornpaisal opened Dawg Park in June of 2020. Unlike other restaurants and bars, Fido brings his humans here, not the other way around. The entire restaurant is dog-themed and friendly. Dawg Park specializes in comfort food and serves you and your pooch in dog bowls. Enjoy the food and stop in their indoor park area for a photo-op.

360 Historical Lane, Long Grove, (847) 821-6140, buffalocreekbrewing.com: Located in historic Long Grove, Buffalo Creek Brewing welcomes dogs of all shapes and sizes to the patio. For humans, the brewery offers tours and special themed nights including Friday night food trucks.

Dawg Park in Glenview offers a variety of hot dogs for humans while also welcoming dogs on the patio.- Courtesy of Dawg Park

1115 N. Milwaukee Ave., Vernon Hills, (847) 780-7977, and 436 Illinois Route 59, Naperville, (630) 481-7301, lazydogrestaurants.com: Nothing lazy about grabbing lunch or dinner at Lazy Dog. The local outposts not only allow dogs on their patios, they offer pups their own meals.

1661 Quincy Ave. #179, Naperville, (630) 995-3062, solemnoathbrewery.com: Solemn Oath Brewery welcomes dogs and their owners to the concrete patio to enjoy a cold glass of beer and some fresh air. Though the brewery doesn't sell food, they do bring in different food vendors each week.

300 W. Main St., St. Charles, (630) 584-4414, filling-station.com: A St. Charles "navigational landmark," The Filling Station Pub and Grill welcomes pups and their owners to their outdoor patio.

More here:

How -- and where -- to enjoy outdoor drinks or dinner with your dog in the suburbs - Daily Herald