Talks starting Saudi Arabia this weekend to find a peaceful settlement to end Russia's war in Ukraine will

Sean Dyche praised Everton’s improved mentality away from home after he watched his side beat Crystal Palace 3-2 at Selhurst Park to make it back-to-back Premier League victories on the road. Twice in south London Everton surrendered their lead but neither time were they deterred and they finally nicked it with a goal from Idrissa Gueye four minutes from the end. Dyche, whose side beat West Ham at the London Stadium on their last Premier League away day, said he saw clear signs that his players are forging a mentality to win consistently away from Goodison Park. “Obviously topsy-turvy,” said Dyche. “We started so well, with a fantastic goal. They responded with a moment we should have dealt with earlier. They get a soft penalty from our point of view. “Then really it was a strange game after that. I don’t think anyone really gripped the first half, and second half (Palace) did. I thought they were very good. I think we had to work very hard. “I think the mentality I’m trying to work with the players on is the belief in finding different ways of winning games, and I think we’re showing that. “We had to do it last week against Brighton, so nearly won but got a good point. Then coming (to Palace) today. “Away form here was a big question mark when got here. We’re beginning to change the mentality towards these games. That was on show today.” Vitalii Mykolenko headed in Jack Harrison’s cross after only 55 seconds but Eberechi Eze, on his first start since returning from a hamstring injury, levelled from the penalty spot four minutes later. Abdoulaye Doucoure restored Everton’s lead minutes after the break, but again Palace fought back to level when Odsonne Edouard capitalised on James Tarkowski’s error to score. The hosts could not hold on to a point, though, as Gueye struck late to win it after latching on to Doucoure’s excellent through-ball. Mykolenko, who had a hand in Doucoure’s goal, put in one of his best performances in an Everton shirt and Dyche said he felt the Ukrainian’s progression encapsulated his side’s improved approach in recent weeks. “He’s beginning to mature into himself really as a player and in his Everton career,” he said. “I think he can defend, he’s beginning to show that he can go forwards, he wants to get into the right areas. “It’s a fantastic header and he’s nearly got a brace with a lovely strike, a controlled effort at goal.” Palace boss Roy Hodgson reflected on a match that ultimately slipped away from his side despite a gallant effort to twice recover from falling behind. “I’m sad, I’m frustrated,” he said. “Early goals in each half, we had to come from behind twice. “We had to work very hard to come from behind twice and put in a very good effort. We had a lot of the ball and worked hard to create those chances. “To then concede a third goal and lose the game, that’s hard to take.” Read More Manchester United need to make the most of their chances – Erik ten Hag Mikel Arteta: ‘I’m completely with referees’ Jack Draper has grand ambitions for 2024 after falling short in Sofia Open final Matthew Mott admits some ageing England players face ‘line in the sand moment’ Ben Stokes and Joe Root give England hope of ending World Cup on a high From Covid to the Copper Box: Maia Lumsden relishes her ‘unbelievable’ return

EUGENE, Ore.--(BUSINESS WIRE)--Aug 9, 2023--

The Philadelphia Phillies beat the Arizona Diamondbacks in Game 5, in part due to the two-way play of Bryson Stott. Bryce Harper was quick to offer high praise.

Jared Goff threw for 333 yards and two touchdowns, Riley Patterson kicked a 41-yard, game-winning field goal as time expired, and the Detroit Lions prevailed in a 41-38 shootout over the Los Angeles Chargers

A mother-and-son duo who carried zip ties as they searched for lawmakers after breaching the US Capitol were sentenced to federal prison for several felony and misdemeanor charges in connection with the riots. Eric Munchel, 32, dubbed “zip-tie guy” on social media, was sentenced to nearly five years in prison followed by 36 months of supervised release on 8 September. His mother Lisa Marie Eisenhart, 59, was sentenced to more than two years in prison followed by 36 months of supervised release. They each have been ordered to pay $2,000 in restitution. They were convicted earlier this year on obstruction and conspiracy charges, and Munchel – who was armed with a Taser – was additionally found guilty of disorderly or disruptive conduct in a restricted building or grounds with a deadly or dangerous weapon and unauthorised possession of a deadly or dangerous weapon on Capitol grounds. Photos and videos captured Munchel carrying plastic zip tie-style handcuffs they allegedly stole from inside a closet at the Capitol. “Zip ties! I need to get me some of them mother*******,” Munchel can be heard in video footage. As they made their way into the Senate Gallery, with Munchel shouting “I want that f****** gavel,” the pair wondered aloud where the “traitors” and “cowards” who evacuated the chamber had gone. The US Department of Justice said the pair were looking for “potential hostages”. Munchel’s cell phone, mounted to the outside of his tactical vest, recorded a nearly hour-long video of his approach and his time inside the Capitol, which prosecutors used as evidence against them. “We’re going straight to federal prison if we go in there with weapons,” Eisenhart told Munchel, according to court records. Eisenhart – who wore a Donald Trump-supporting “Keep America Great Again” beanie – and her son had “prepared for violence” on 6 January 2021, and “projected their willingness to engage in it” as lawmakers convened to certify the results of the 2020 presidential election that Mr Trump lost, according to prosecutors. They also “openly declared to a reporter that their intent in storming and entering the Capitol was to intimidate Congress,” prosecutors wrote in court filings. “What is America for?” Eisenhart told a reporter with The Times of London on 7 January 2021. “I’d rather die as a 57-year-old woman than live under oppression. I’d rather die and would rather fight.” “With the 2024 presidential election approaching, a rematch on the horizon, and many loud voices in the media and online continuing to sow discord and distrust, the potential for a repeat of January 6 looms ominously,” prosecutors wrote. The sentences imposed by US District Court Judge Royce C Lamberth came days after five members of the neo-fascist Proud Boys gang were handed down some of the longest prison terms to date among the hundreds of people charged in connection to the attack. Now-former Proud Boys leader Enrique Tarrio was sentenced to 22 years in prison after a jury found him and three other members of the group guilty of seditious conspiracy, among a number of other crimes connected to their planning and actions on January 6. The sentence is the longest yet among Capitol riot defendants. More than 1,100 people have been arrested and charged for crimes related to the assault on Congress. Read More Convicted Proud Boys turned down plea deals that could have halved their prison time, documents show ‘Donald Trump’s army’: Proud Boys members face decades in prison for January 6 sedition Meadows fails in bid to move Trump Georgia case as Graham and Flynn named in jury report – live Trump is notably absent from historic and urgent call to protect democracy by 13 former presidents Proud Boys ringleader Enrique Tarrio sentenced to 22 years in prison for Jan 6 attack

Defining Dishes is a new Indyeats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I came up with this baked honey-soy salmon dish in the first flat I ever had all to myself, as a master’s student in Stirling, Scotland. I think that’s what makes me feel most proud of it, because it was the first thing I made that made me truly feel like an adult. I was 25 and had been living away from home in Malaysia for nearly five years, and although I never really cooked with fish, I was really craving it, particularly Chinese steamed fish. Salmon was relatively cheap in Scotland, but I always felt that there was something about cooking fish that was very intimidating. It felt like it was too fancy for me. I also feel like it’s still socially acceptable to eat overcooked, dry chicken breast, but eating overcooked fish is just much more unpleasant and no one wants that. But something came over me one day when I saw a fresh salmon fillet with a really good discount in the Tesco clearance aisle. Maybe that should tell you something about me – I don’t know if others would consider that safe – but it looked good and I said, “You know what, maybe today’s the day”. At the time, it so happened that honey-soy salmon was really trending, I had seen it all over the place. I didn’t Google a recipe, I just sort of figured out what flavours could be good on a piece of fish. I made a sauce using soy sauce, Chinese cooking wine and maple syrup (which was gifted to me by one of my very nice friends), poured it on top of the fish and shoved it in the oven, because I didn’t have a steamer then. I did look up how long to cook it for, and Google said 20 minutes. I ate it with steamed rice and to my delight, surprise and relief, it was absolutely delicious. I felt really good about it. It was a real level-up moment in my life. It was the first time I had made a difficult dish, even though the actual labour wasn’t difficult at all and it is essentially a very simple dish. It made me feel like I could do it; I could make grown-up food. At the time, I was 24 or 25-years-old and I had been living away from home for some time, but never without housemates. So I was truly on my own. It was a revelation to realise that I could make Chinese food like this at home. I come from a Malaysian-Indian family. We don’t steam much of anything and so if I wanted steamed fish, I’d have to go to a Chinese restaurant. But now, I didn’t really have to. After that, it became my hyper-fixation meal. I just couldn’t get enough of it and made it all the time – at the peak of my fixation, I ate it three times a week. But I did learn that it does not make for good leftovers. It must be eaten on the day it’s made, otherwise the fishy smell gets a bit unappealing. Once I learned that, I ate it about once a week, and each time I’d experiment with it. I learned the importance of adding aromatics like garlic, ginger, spring onions, coriander and chili. But the key motivator to my experiments was laziness. Could I get away with not slicing things up? What if I don’t want to turn the stove on? How can I cut corners? No matter what kind of nonsense I threw at it, it has always turned out reliably good. The first time I cooked the dish for someone else was when my parents came to visit me from Malaysia. We had just returned from a trip, and they were staying in my flat for a week and it was the first time they came to a place that was truly mine. I remember very clearly cooking the salmon for them because a couple of friends had invited me out to the pub that night and I wanted to go, but I didn’t want to order takeaway for my parents – they were at that stage in their holiday when all Asian parents get grumpy because they haven’t had rice in three days and it was paramount that they ate some immediately. I had 30 minutes before I had to get going to the pub, and I figured that I knew how to cook this dish so well by now that I could get it done in 20 minutes. However, it was also the first time I had scaled a fish. Before, I just cooked the fish with scales and all, I didn’t even realise you had to take them off. For some reason, this time I decided I needed to scale this slab of salmon. I read one Google-recommended article and was like: “Let’s go.” What they don’t tell you is that scales fly. They go absolutely everywhere. And there’s a kind of black coating, like a slime, on the fish that will also go everywhere. I remember my parents peeking their head around the kitchen door to ask if everything was OK, and me just barking: “YA IT’S FINE.” I had to get that thing in the oven NOW, so it had to happen. And you know what? It turned out great. This was the second dish I’ve made for my parents that they’ve said: “Oh, wow.” The first time was for a prawn curry, but this was special because they were so impressed by the efficiency of it and also, it was the first time they realised that wow, I’m an adult, I’ve figured it out. They were used to me making good food, but this was the first practical dish; it’s not me sitting in the kitchen, having to cut a mountain of onions and pounding galangal. Last year, after I moved to Virginia to be with my husband, I made it for him for the first time. It feels really nice to share this part of me with him. It was a piece of myself that I figured out on my own, before married life, and it feels really significant because it was my independence dish. I want everybody to make it. However, I have a bone to pick with fishmongers in the UK. I want to know why they don’t scale the fish you buy unless they’re asked. Surely nobody wants to eat the scales? Just scale it please, thank you very much. And if any readers have suggestions for how I can make my baked salmon skin crispy, I would very much like to know. I still haven’t figured that part out yet. Mallini Kannan is a communications specialist from Malaysia, who now lives in the US with her husband. She still cooks this dish every week. Read More The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup Breakfast for dinner and four other things you should cook this week Where to find the best Guinness in London – and how to spot a bad one How sizzling kitchen drama The Bear is spicing up the dating game for chefs

Kelly Clarkson recently moved her kids to NYC from LA after a bitter divorce from Brandon Blackstock

Money managers that trade derivatives linked to oil and fuel prices are about as bearish as they’ve been

Steelers wideout George Pickens looked visibly frustrated in his team's blowout loss to the 49ers in Week 1. Trouble brewing in Pittsburgh?

It was not a great sequence.

Major League Baseball has overreacted following the benches clearing incident during Game 5 of the ALCS. Bryan Abreu has been suspended for two games.