what was important to the aztecs

what was important to the aztecs

Title: Reddit Launches AI-powered In-house Search Tool 'Answers'World News | Republicans Rally Around Hegseth, Trump's Pentagon Pick, as Gaetz Withdraws for Attorney General

Like a football off McBride's helmet, the Cardinals aren't getting many lucky bounces these daysWall Street veteran Scott Bessent nominated to be Trump's treasurer - and he couldn't be more different from Rachel Reeves!The Government will block new incinerators if they do not help meet environmental objectives under rules unveiled on Monday. Developers will have to show that their project either helps reduce the amount of non-recyclable waste going to landfill, or replaces an older, less efficient incinerator. The move forms part of the Government’s drive to increase recycling rates, which have held at about 45% of household waste since 2015. Environment minister Mary Creagh said: “For far too long, the nation has seen its recycling rates stagnate and relied on burning household waste, rather than supporting communities to keep resources in use for longer. “That ends today, with clear conditions for new energy from waste plants – they must be efficient and support net zero and our economic growth mission, before they can get the backing needed to be built.” Developers will also have to ensure their incinerators are ready for carbon capture technology, and demonstrate how the heat they produce can be used to help cut heating bills for households. The Government expects that its “crackdown” on new incinerators will mean only a limited number are built, while still reducing the amount of waste sent to landfill and enabling the country to process the waste it produces. The Department for the Environment, Food and Rural Affairs said the country was almost at the point where it had enough waste facilities to handle non-recyclable rubbish, and so had limited need for new incinerators. But the proposals stop short of the plans included in the Conservatives’ 2024 manifesto, which committed to a complete ban on new incinerators due to their “impact on local communities” and declining demand as recycling increased.

New powerful technology reverses insecticide resistance in pests

The pattern of former Manchester United players thriving at their new clubs has not gone unnoticed by the fans, who are growing increasingly frustrated with the lack of success at their own club. The pressure on new manager Ole Gunnar Solskjaer is mounting, as he faces the difficult task of rebuilding a squad that is lacking in quality and depth. The expectations at Manchester United are always high, and the fans are demanding to see results sooner rather than later.In conclusion, the upcoming 4th Plenary Session of the 20th Central Commission for Discipline Inspection is a crucial milestone in China's ongoing fight against corruption. By reaffirming the Party's commitment to clean governance and accountability, the CCDI aims to uphold the principles of integrity and transparency that are essential for the CPC's continued leadership and the country's sustainable development.

BEIJING (Reuters) – Huawei cut the prices of a variety of high-end devices, including mobile phones, by up to 3,000 yuan ($411) over the weekend on one of China’s leading e-commerce platforms, it said in a post on its official Weibo social media account on Sunday. In a JD.com “Super Brand Day” promotion running from Saturday evening through to midnight on Sunday, Huawei offered discounts on its smartphones, headphones, watches and tablets, the post showed. ($1 = 7.2980 Chinese yuan renminbi) (Reporting by Joe Cash; Editing by Kim Coghill) Disclaimer: This report is auto generated from the Reuters news service. ThePrint holds no responsibility for its content. var ytflag = 0;var myListener = function() {document.removeEventListener('mousemove', myListener, false);lazyloadmyframes();};document.addEventListener('mousemove', myListener, false);window.addEventListener('scroll', function() {if (ytflag == 0) {lazyloadmyframes();ytflag = 1;}});function lazyloadmyframes() {var ytv = document.getElementsByClassName("klazyiframe");for (var i = 0; i < ytv.length; i++) {ytv[i].src = ytv[i].getAttribute('data-src');}} Save my name, email, and website in this browser for the next time I comment. Δ document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() );

NoneMoreover, the AI Director Collaborative Creation Program opens up new avenues for social welfare organizations and causes to reach wider audiences and amplify their messages. By partnering with content creators and leveraging AI technology, these organizations can create impactful and engaging campaigns that educate and inspire viewers to take action on important social issues. Whether it's raising awareness about environmental conservation, promoting mental health awareness, or supporting marginalized communities, the program provides a platform for meaningful storytelling that drives positive social change.

Tencent Video Announces Adjustment of VIP Device Sharing Benefits, Old Members' Benefits Unchanged

One of the most contentious points of discussion has been the inclusion of Manchester City players in the Best XI, with a total of four players from the English club making the cut. While Manchester City had a successful season, winning both the Premier League and the Carabao Cup, some critics argue that there may have been other players more deserving of a spot in the lineup. The dominance of Manchester City players in the Best XI has led to accusations of bias and favoritism, stirring up debate across social media platforms and football forums.‘Father of the Bride’ Director Dies at 83Gretchen 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.

No. 12 Oklahoma will look to extend its unbeaten start to the season on Sunday afternoon when it concludes its non-conference schedule against Prairie View A&M in Norman, Okla. Needless to say, Sooners coach Porter Moser has grown fond of his team as it has bolted to a 12-0 record. "Our character is togetherness, toughness, spacing and playing the right way," Moser said. "Defensively we want five guys trying to stop the ball." Oklahoma is off to its best start since 2015-16, when the team won its first 12 games and advanced to the Final Four in the NCAA Tournament. The Sooners' current surge has been led by reclassified freshman Jeremiah Fears. Fears, who is averaging a team-best 18 points per game, could be a senior in high school had he not graduated early and enrolled at Oklahoma in July. His four-point play with 11 seconds remaining helped the Sooners record an 87-86 win over then-No. 24 Michigan on Dec. 18 at the Jumpman Invitational. Oklahoma is coming off an 89-66 home win against Central Arkansas on Monday. In addition to Fears, the Sooners are helped by fellow guards Duke Miles (12.1 points per game) and Kobe Elvis (9.8). "Those three guards have each had a game over 25 points this year," Moser said. "It gives you some depth that different guys can contribute like that scoring-wise. Duke really gets it going defensively, too. His energy and aggressiveness defensively has been really good." The Sooners' ability to push the pace into the open court is something Moser wants to become a team focus. He marveled at the team's creativity, even if it's something he didn't possess as a player. "We want to run," Moser said. "We have two athletic guys leading the break. There are some things based on my playing experience and coaching experience I can teach. I really can't teach the underhand lob from the elbow and come in there (to dunk)." Prairie View A&M (1-11) is ranked last of 364 teams in scoring defense at an average of 94.2 points per game. The Panthers also are last in opponent field-goal percentage, as teams shoot 53 percent from the floor against them. After they opened its season with a 111-90 home win against the College of Biblical Studies on Nov. 4, the Panthers have lost 11 straight road games. Prairie View A&M lost 64-46 at Rice last Sunday. Nick Anderson scored a game-high 18 points and grabbed 10 rebounds for the Panthers, who held a 27-23 halftime lead. Anderson leads the Panthers in scoring at 18.9 points per game. "It's difficult, obviously, but we're up to the task," Prairie View A&M coach Byron Smith said. "It gives a lot of these kids a chance to see some different places. From a basketball standpoint, it does make it a bit tough." --Field Level Media

A pair of Mountain West Conference powers square off Saturday, when No. 20 San Diego State hosts Utah State in each team's second conference game. The Aztecs (8-2, 1-0 MWC) climbed three spots in this week's poll and have a five-game winning streak. Head coach Brian Dutcher's squad is ranked in the Associated Press Top 25 for the fifth time in six seasons and is chasing a fifth straight NCAA Tournament appearance. Dutcher believes the difficult nonconference slate the Aztecs battled through will serve his team well ahead of Saturday's matchup with the Aggies (11-1, 1-0). "I'm really pleased with the effort I've gotten from these guys," Dutcher said. "We had as good a nonconference as we could have had with the schedule we played. A loss to Gonzaga, a loss to Oregon, that's nothing to hang your head over. Wins over Creighton, Houston, Cal and UC San Diego -- who's 11-2. I thought that we put a good resume together." Leading his new team in scoring at 13.4 points per game is senior Nick Boyd, who transferred from Florida Atlantic, where he faced San Diego State in the 2023 Final Four. Miles Byrd follows with 13.0 points per contest, up from just 4.0 a season ago, and BJ Davis adds 11.2 points per game. Saturday marks the first of two regular season games between the Aggies and Aztecs, with a third meeting in the conference tournament a strong possibility. Either San Diego State or Utah State has appeared in every MWC championship game since 2018, with the teams facing each other in four of the last six finals. Utah State only has one blemish on the season, a two-point loss to UC San Diego on Dec. 17. The Aggies won their first 10 games of the season prior to the defeat, marking the best start to a season in program history. First-year head coach Jerrod Calhoun's roster is a bit of a rarity in today's college basketball landscape. The Aggies' three leading scorers are all returned from last year's team coached by Danny Sprinkle. Mason Falslev (17.3 points per game), Ian Martinez (17.0) and Karson Templin (10.3) spearhead a Utah State group that looks to build off last year's NCAA Tournament first-round win over TCU. It was the Aggies' first tournament victory since 2001. "I've said all along, (Utah State) is a place that you can win at a high level consistently," Calhoun said. "They've shown that year after year, but these guys have the 'it factor.' ... It's about getting better each day. It's about enjoying the process. The outcomes will be there if you really take the process to heart." The Aggies will look to avenge last season's 86-70 loss to San Diego State in the MWC tournament semifinals. San Diego State and Utah State will meet again on Feb. 22 in Logan, Utah. --Field Level MediaThe Inaugural AIGC Director Co-creation Program University Roadshow in China is Launched, "RealAI" Drives a New Trend in Film and Television Creation