: Chief Minister A. Revanth Reddy has ordered stringent action against millers who were involved in irregularities. He also asked the district collectors to complete procurement of paddy early. Participating in a video conference he said, “With record paddy production, procurement and payments for the acquired produce are happening in time. The fine and coarse paddy varieties should be acquired separately and bonus payment made to the former. Facilities should be provided at the procurement centres so that farmers don’t face difficulties.” The CM asked ministers and officials to tour the districts under their charge to take stock of the paddy procurement situation. He also asked them to see that mills don’t face any shortage of lorries. Paddy has been grown in 66 lakh acres, and still 20 lakh acres is yet to be harvested. Officials should guard against entry of paddy from neighbouring states with an eye on bonus payment, the CM said.
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(Bloomberg) — If President-elect Donald Trump’s first-term playbook is any guide, his latest threat to slap tariffs on major US trading partners is the start of negotiations rather than the end. In a gambit familiar to adversaries and allies alike, Trump said in a social media post Monday evening he would slap 25% tariffs on imports from Mexico and Canada and additional 10% duties on China, unless they clamp down on migrants and illegal drugs coming to the US. Those three countries account for about 40% of all US trade. It all had a familiar feel to a flurry of threats in his first term. In May 2019, Trump announced on social media that he’d impose a 5% tariff on Mexico within 10 days, and gradually increase it, unless the country stopped migrants from reaching the US southern border. Mexico complied and the tariff was never imposed. “I’m feeling a lot of deja vu,” said Juan Carlos Baker, who helped Mexico negotiate the current trade deal with US and Canada. Trade partners during Trump’s first term “did learn something, and that experience comes in handy,” Baker said. “But I would warn against supposing that just because we have Trump 1.0, we know exactly what is happening and how to deal with it.” One challenge this time is that Trump won’t take office for almost two more months. How far he’s willing to go, including damaging his own economy, is another big unknown. Trump’s threats to withdraw from the North American Free Trade Agreement led to its replacement, the US-Mexico-Canada Agreement. And those duties threatened on Mexico if it didn’t use its national guard to stop migrants came as that new deal was being sealed. He also hit China with a raft of tariffs, which were ratcheted back after a deal with President Xi Jinping’s government. He imposed levies on steel and aluminum from around the world, including from America’s biggest trade partner, the European Union. “Making these announcements two months before you’re in power is certainly signaling that you’re ready to begin negotiating,” Daniel Tannebaum, a partner at consulting firm Oliver Wyman, said on Bloomberg Surveillance Radio on Tuesday. “We’ll have to see what the new administration team actually does as they get on board.” Two big things will be different in the new term. First, Trump is more familiar with the levers of power. This time around, he plans to use the International Emergency Economic Powers Act to quickly impose tariffs by declaring a national emergency, the same law he used to get funding from a reluctant Congress for parts of his “border wall” in 2019, according to people familiar with the plans, who asked not to be identified discussing private deliberations. His first tariffs, by comparison, took about a year to impose as necessary investigations crept through America’s trade bureaucracy. “The tempo of this will be fast,” said Dan Ujczo, a senior counsel at law firm Thompson Hine in Columbus, Ohio, who has worked on North America and China trade issues. The tariffs announced on Monday night are “tactical and transactional,” he said, “designed to achieve targeted results.” Second, gone are some of the market-friendly, impulse-restraining officials from the first administration like Steven Mnuchin, his treasury secretary, or Gary Cohn, the former Goldman Sachs Group Inc. executive who reigned in Trump when he threatened to withdraw from Nafta, or even Rex Tillerson, the former Exxon Mobil Corp. chief who was his first secretary of state. Among most of the other recently announced nominees for this cabinet, the most important trait appears to be loyalty to Trump and his establishment-bashing approach. One major exception may be Scott Bessent, his pick to the lead the Treasury Department. The hedge fund manager has called for a gradual approach to trade restrictions and has appeared open to negotiating the exact size of tariffs. America’s neighbors were quick to respond to Monday’s threat. Canadian Prime Minister Justin Trudeau called Trump to discuss border security and trade, according to a government official with knowledge of the matter. Mexican President Claudia Sheinbaum called for collaboration, but also hinted that her country would retaliate. That’s because tariffs would be a violation of the USMCA, leaving Mexico and Canada only to hit back with tariffs of their own. Trump’s impact on trade with China has endured. At one point he raised tariffs on practically all of the $500 billion-plus annual goods imports, showing a willingness to accept a cost on American consumers, who most economists estimate ultimately pay for the tariffs. Those duties were lowered as part of a 2020 trade deal with Beijing, when it promised to buy more American goods and stop intellectual property theft. The levies on about $300 billion of goods that Trump left in place were sustained by President Joe Biden, who even raised some of them earlier this year, a testament to the staying-power of some Trump decisions. Jan Hatzius, chief economist at Goldman Sachs, said that it’s important not to conflate Trump’s tariff threat with the larger 60% tariffs on China and 10%-20% on the rest of the world that he promised on the campaign trail to rebalance trade toward the US. In other words, this may be just the beginning.
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Gretchen McKay | (TNS) Pittsburgh Post-Gazette PITTSBURGH — Many Americans consider social media a scourge, but for a home cook, it can be a fun and informative place to get help deciding what to eat. Sure, some of the recipes would-be influencers recommend are in fact pretty abominable — check out @chefreactions on TikTok, Instagram or X for many, many examples — but I have stumbled across some pretty good recipes on many occasions, too. Related Articles Restaurants Food and Drink | In season: The universal joy of carrots Restaurants Food and Drink | Don’t shun pinot grigio! The good versions of wines you think are bad Restaurants Food and Drink | Quick Fix: Horseradish Crusted Snapper with Arugula Pasta Restaurants Food and Drink | 3 recipes to help you through the busy holiday season Restaurants Food and Drink | Roasted orange delivers big flavor in this smoky chicken traybake One that’s been going viral for a while and but only recently caught my eye shines a spotlight on the creamy, tomatoey dish known as Marry Me chicken. There are probably as many recipes for Marry Me chicken on social media as there are cooks. (Delish claims to have created the video recipe for the original dish, also known as Tuscan chicken, in 2016.) But in my opinion, the best variations hang their chef’s hat on a sauce made with sun-dried tomatoes, garlic and cream. Yum! This rich and luxurious entree is a definite step above the “engagement” chicken that caused a similar stir when it made its debut in Glamour magazine in 2004. That proposal-worthy recipe — saved for posterity in the 2011 cookbook “100 Recipes Every Woman Should Know: Engagement Chicken and 99 Other Fabulous Dishes to Get You Everything You Want in Life” — featured a whole chicken roasted with lemon and herbs. Awesome for sure, but not nearly as swoon worthy. I’ve been married for a very long time, so I’m not looking for a dish that will get me engaged. But who wouldn’t want applause when they put dinner on the table? That’s how Delish’s original recipe made it into the latest installment of “Dinner for Four for $25.” Usually when I’m building these economical meals, I do all my shopping in one store. This time, I shopped over the course of a weekend at some of my favorite haunts to see if that made a difference. (And no, I didn’t factor in the cost of gas, but maybe should have!) First stop after downing my Saturday morning latte and Nutella mele at a street-side table at Colangelo’s in the Strip District: Wholey’s Market, where I found boneless chicken breast at the bargain price of $3.89 per pound. I then crossed the street and headed down the block to Pennsylvania Macaroni Co., where I found several varieties of sun-dried tomatoes to chose from. I went with a jar of Ponti sun-dried cherry tomatoes for $5.09 — a definite splurge when your budget is only $25, but an ingredient I knew would deliver plenty of flavor. At Aldi, I found a bag of five huge lemons for $3.89, or 78 cents apiece, and a nice package of fresh broccoli for $2.28. A bargain, considering I would only use about two-thirds of it. The German supermarket chain known for its low prices and no-frills shopping experience (you have to deposit a quarter to get a shopping cart) also had butter — a main ingredient in my sandwich cookie dessert — on sale for $3.99 a pound. A bag of powdered sugar was pretty cheap, too, at just $2.09 for a two-pound bag. “Shopping” my pantry for ingredients I always have on hand, including garlic, olive oil, spices, rice, molasses and vanilla, once again helped keep costs down. Total bill: $24.38, or 62 cents under budget. Not bad when you consider the homemade dessert recipe makes more oatmeal sandwich cookies than a family can/should eat at one sitting. PG tested Sun-dried tomatoes could be considered a splurge item because even a tiny jar is expensive, but their concentrated, sweet and tangy tomato goodness add so much flavor to a dish! They are certainly the star of this chicken dish that has been making the rounds on social media platforms. Some say the entree is so good, you’ll get a marriage proposal out of it. At any rate, the Parmesan cream sauce that gets spooned on top of the chicken and rice will certainly make your diners swoon. This original recipe from Delish.com is a pretty easy dish to get on the table in quick fashion. Just remember to use a dry pot holder to take the pan out of the oven because it will be very hot; I very stupidly used a damp dish towel and now have another cooking scar. 4 (8-ounce) boneless, skinless chicken breasts Kosher salt Freshly ground black pepper 3 tablespoons extra virgin olive oil, divided 2 cloves garlic, finely chopped 1 tablespoons fresh thyme leaves 1 teaspoon crushed red pepper flakes 3/4 cup chicken broth 1/2 cup chopped sun-dried tomatoes packed in oil 1/2 cup heavy cream 1/4 cup finely grated Parmesan Fresh basil, torn, for serving, optional Cooked rice, for serving Preheat oven to 375 degrees. In a large ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate. In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet. Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife, 10-12 minutes. Arrange chicken on a platter. Spoon sauce over. Top with basil, if using, and serve with cooked rice. Serves 4. — delish.com PG tested Broccoli is a reliable veggie when you need a little something extra to round out a meal and don’t want to spend a fortune. Here, it’s blanched until crisp-tender and then tossed with lemon juice and zest and a pinch of red pepper flakes. I used lemon olive oil (already on hand) for an extra burst of citrus flavor. 1 large bunch broccoli, separated into florets 2 tablespoons olive oil or butter 1 clove garlic, minced Juice and zest of 1/2 lemon 1 pinch (or two) red pepper flakes Flaky salt and freshly ground ground black pepper, to taste Place broccolini in a large skillet with about 2 inches of water; bring to a boil and cook until bright green, 1-2 minutes. Drain. Heat olive oil in the same skillet over medium heat. Stir in garlic and cook until golden and fragrant, 1-2 minutes. Add broccoli; cook and stir until heated through, 2-3 minutes. Squeeze lemon juice and zest over broccoli and season with red pepper flakes, salt, and pepper. Serves 4. — Gretchen McKay, Post-Gazette PG tested Remember how if you were lucky when you were a kid you got an individually wrapped Little Debbie Oatmeal Creme Pie in your lunchbox? These soft and chewy oatmeal cookies sandwiched with vanilla buttercream taste exactly the same. Actually, they’re better because they’re not made with corn syrup and artificial flavorings, but rather real butter and brown sugar. It’s important to let the cookies cool on the baking sheet for a few minutes before transferring them to a rack. Otherwise they will fall apart. The icing is very sweet, so you might want to reduce the amount of powdered sugar. For cookies 1/2 cup unsalted butter, at room temperature 1 cup packed light brown sugar 1 tablespoon molasses 1 large egg, room temperature 1 teaspoon vanilla 1 1/4 cups all-purpose flour 1/2 cup old-fashioned oats 3/4 teaspoon baking soda 1/2 teaspoon salt For filling 1/2 cup unsalted butter, at room temperature 3 cups powdered sugar 2 tablespoons heavy cream 2 teaspoons vanilla Pinch of salt Preheat oven to 325 degrees and line two sheet pans with parchment paper. In stand mixer outfitted with whisk attachment add butter, brown sugar and molasses and beat on low speed until combined. Gradually increase speed to medium-high and beat until smooth, about 2 minutes. Scrape down sides and bottom of bowl with spatula, then add egg and vanilla extract. Beat on medium-high speed until combined. Add flour, oats, baking soda and salt and beat on low speed until just combined and no streaks of flour remain. Use a 1/2 -ounce cookie scoop tor tablespoon measure to portion out equal amounts of dough. Roll the dough in your hands to smooth the edges, then place 2 inches apart on prepared pans. Bake until cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 9-11 minutes. Remove sheet pans from oven and allow cookies to rest on the pans for 5 minutes, then use a metal spatula to transfer cookies to a cooling rack to cool completely. Once cookies have cooled, make filling. In stand mixer fitted with the paddle attachment, combine butter, confectioners’ sugar, cream, vanilla and salt. Beat on low speed, gradually increasing the speed to high, until creamy and fully incorporated, about 45 seconds. If filling is dry, add a small splash or two of cream. Assemble cookies. Using a small offset spatula or butter knife to spread about 2 tablespoons of filling onto the bottom side of one cookie, then place second cookie on top to sandwich. Repeat with remaining cookies and serve. Makes 16 sandwich cookies. —”Sweet Tooth” by Sarah Fennel (Clarkson Potter, $35) ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.
