Chelsfield MBO statement due this week

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Lauri Markkanen injury update: Bulls F cleared for full contact, could return in early December

first_img Bulls C Wendell Carter Jr. discusses Duke F Zion Williamson: ‘Not many people can guard that’ “It’s going to be a day-by-day situation. If he has soreness, we’ll obviously scale back,” Hoiberg said. “But if he keeps making progress, we can keep getting him out on the floor.”Markkanen shined as a rookie for Chicago last season, averaging 15.2 points and 7.5 rebounds in 68 games. He also knocked down 36.2 percent of his 3-pointers. Lauri Markkanen could be back on the court soon.The 21-year-old forward sprained his elbow in late September and has not appeared in a game this season. But, Bulls coach Fred Hoiberg told reporters Monday he has been cleared for full contact. Bulls F Jabari Parker on his start to season: ‘I’m far away from where I want to be’center_img “Lauri is excited, his teammates are excited and certainly his coaches are excited,’’ Hoiberg said (via the Chicago Sun-Times).Markkanen has a chance to return sometime in early December, according to the Sun-Times. Related News Markkanen said Tuesday was his “first real practice” since the injury.“Impossible to say (when my rhythm comes back),” Markkanen said. “I’ve been playing basketball now but it’s totally different from five-on-five. Just trying to get my wind back because obviously no matter how much I do conditioning, games are different. Hopefully it doesn’t take long.’’The Bulls will face the Bucks on Wednesday. They’ll enter that matchup with a 5-16 record.last_img read more

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The women steal the spotlight — and the jewels — in heist flick “Ocean’s 8”

first_img Related Warner Bros. Pictures/Village Roadshow Pictures(LOS ANGELES) — The heist is on: Ocean’s 8 hits theaters today with an all-female cast led by Sandra Bullock.The film, a spin-off of the Ocean’s 11 movies starring George Clooney, follows Bullock’s Debbie Ocean, sister of Clooney’s Danny Ocean, as she recruits a team of women to help her rob the fashion event of the year: the Met Gala.Her fierce team of con-women are played by Cate Blanchett, Anne Hathaway, Mindy Kaling, Sarah Paulson, Rihanna, Helena Bonham Carter and Awkwafina.At a recent press conference at the Metropolitan Museum of Art in New York, the actresses expressed that making a film with a diverse all-female cast was both a joy for them personally – they remain close and still chat with each other on group text — and on a deeper level as well.“I didn’t care about the heist as much as I cared about how [the women] treated each other and how they lifted each other up,” Bullock says.Hathaway, who plays actress Daphne Kluger in the film, adds, “We’re getting to see that representation…you get to see not just archetypal, reduced, reductive, flat female characters. You’re getting to see how distinct and complex and nuanced the possibilities are. And that’s I think what really matters, especially to young women.”Awkwafina, who plays pick-pocket Constance, agrees.“The important thing about the characters in this movie — especially the people of color in this movie — that’s not defining our characters,” she says. “In the movie, I’m a New Yorker from Queens. That Asian-ness has nothing to do with it and I think that’s representation…I think this movie is going to be a step toward a right direction in that case.”Copyright © 2018, ABC Radio. All rights reserved.Powered by WPeMaticolast_img read more

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KitchenWise: This chicken salad is served in a hot dog bun

first_imgDELUXE BLT CHICKEN SALAD SANDWICHES WITH BASIL DRESSINGStart to finish: 1 hour 20 minutes (20 active)Servings: 61 to 1 1/4 pounds boneless skinless chicken breasts (not thin sliced), about 3/4-inch thick6 cups chicken broth2 cups cherry tomatoes, halved or quartered if largeKosher salt6 ounces bacon3/4 cup mayonnaise1 1/2 cups packed fresh basil leaves2 teaspoons lemon zest and 1 1/2 tablespoons fresh lemon juice6 hot dog buns2 tablespoons unsalted butter, meltedBaby romaine lettuce leaves for garnishIn a medium saucepan combine the chicken with the broth and heat the pan over medium heat until it registers 170 F. Remove the pan from the heat, cover the pan and let it stand 20 minutes. (Cut into the thickest part of the thickest chicken breast and if you see any pink reheat the chicken briefly.) Transfer the chicken to a bowl and let it cool. When cool, cut into 1/2-inch cubes. Strain the broth, cover and either chill or freeze it for future use.Meanwhile, sprinkle the tomatoes lightly with salt and let them stand for 15 minutes.In a large skillet cook the bacon over medium heat until crisp, about 5 minutes and transfer to paper towels to drain. When cool, crumble.In a food processor combine the mayonnaise, basil, lemon zest and juice and puree until smooth. Add a little water if the dressing is too thick to pour.Using a serrated knife, slice off and discard the side crusts of the hot dog buns. Brush the cut sides with the butter. In a large nonstick skillet toast the buttered sides of the hot dog buns over medium heat until they are golden brown.Using paper towels gently pat dry the tomatoes. In a large bowl combine the chicken, dressing, tomatoes and bacon; stir gently just until combined.To serve: Put a piece of lettuce inside each toasted bun and mound the chicken salad on top.Nutrition information per serving: 599 calories; 370 calories from fat; 41 g fat (11 g saturated; 0 g trans fats); 111 mg cholesterol; 690 mg sodium; 25 g carbohydrates; 2 g fiber; 4 g sugar; 31 g protein.EDITOR’S NOTE: Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including “Cooking Live.” Her latest cookbook is “HomeCooking 101.” This May 2017 photo shows BLT chicken salad with basil dressing sandwiches in New York. This dish is from a recipe by Sara Moulton. (Sara Moulton via AP) Chicken salad, that summertime classic, often suffers from Chewy Chicken Syndrome, a pitfall that requires a tightrope walk to avoid.You want to build the recipe around white meat chicken — the perfect foil for its mayonnaise-based sauce — but you don’t want to overcook it, an easy thing to do given white meat’s leanness. (And if you do happen to overcook it, you might as well kiss it goodbye. It’ll end up about as tender as a pencil eraser.)Accordingly, this recipe for Deluxe BLT Chicken Salad Sandwiches With Basil Dressing mimics the cooking process called sous vide to guarantee the chicken turns out tender. Without going into a lengthy explanation, let’s just say the premise of sous vide is to cook the item at a temperature no higher than the one at which you want it to end up. That way it can never be overcooked. In this case the outer limit for the internal temperature is 165 degrees, the heat at which you can be sure that any bacteria have been killed.Here the chicken is cooked in chicken broth, which deepens the flavor of both the chicken and the broth. You’ll start by heating the broth to 170 F, not 165 F, because the temperature drops quickly with all the chicken in there. Then cover the pan and pull it off the burner, allowing the chicken to cook gently in the lingering heat of the broth. (To make sure you don’t undercook it, cut into the thickest piece of chicken after it rests for 20 minutes and, if necessary, reheat it briefly to finish the process.)What puts this chicken salad over the top? Salting the tomatoes to remove excess water and make them more tomato-y and pureeing the basil leaves in a food processor to make them more basil-y. Lastly, we borrow one of the features that makes a New England lobster roll so magnificent — serving the chicken salad in a buttered, toasted hot dog bun.last_img read more

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