X Factor judge Louis Walsh settles defamation case












DUBLIN (Reuters) – Television personality and pop music producer Louis Walsh on Wednesday settled a 500,000 euro ($ 640,000) defamation case against News Group Newspapers in Ireland.


The deal came after Walsh, best known for his role as a judge on the hit television show “The X Factor”, sued the group for publishing a story last year based on false allegations that he had groped a man in a Dublin night club.












Leonard Watters, who made the accusations before later retracting them, was jailed for six months earlier this year.


Paul Tweed, Walsh’s solicitor, said: “The publishers of the Irish, UK and online editions of the Sun have this morning unreservedly apologized to Louis Walsh.


“They have also agreed to pay very substantial damages of 500,000 euros together with his legal costs.”


Walsh, who managed Irish boy bands Westlife and Boyzone, said the story had a “terrible effect” on him.


“I’m very satisfied with this morning’s total vindication for me, but I remain very angry at the treatment I received at the hands of the Sun,” he said outside court.


“I have the utmost respect and time for most journalists with whom I’ve always enjoyed a good relationship, and I’m therefore absolutely gutted and traumatized that these allegations should have been published


“I wouldn’t wish this on my worst enemy.”


The Sun said it apologized “unreservedly”.


(Reporting by Sarah O’Connor)


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Recipes for Health: Roasted Sweet Potato and Crispy Kale Salad — Recipes for Health


Andrew Scrivani for The New York Times







This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.




2 large or 3 medium sweet potatoes


1 generous bunch curly kale (about 1 pound), stemmed, leaves washed and dried thoroughly (see above)


2 tablespoons extra virgin olive oil


Salt to taste


1/4 cup broken pecans, lightly toasted


For the dressing:


1 small garlic clove, pureed


2 ounces Roquefort or blue cheese, crumbled


1 teaspoon chopped fresh thyme leaves


1/2 cup buttermilk


1 tablespoon sherry vinegar


Freshly ground pepper


1. To roast the sweet potatoes, heat the oven to 425 degrees. Rinse the sweet potatoes and pierce in several places with the tip of a paring knife. Line a sheet pan with foil and place the sweet potatoes on the foil. Bake 40 to minutes to an hour, depending on the size of the sweet potatoes. They are done when they are soft and beginning to ooze. Remove from heat and allow to cool.


2. Meanwhile make the dressing (or you can make it a day ahead). In a mini-processor or in a mortar and pestle blend together the garlic, cheese, thyme, buttermilk, and vinegar. Season to taste with salt and pepper. For best results, leave it to sit for at least an hour.


3. To make the crispy kale, heat the oven to 300 degrees. Line two baking sheets with parchment. Make sure that your kale leaves are dry and tear them into medium-size pieces and toss with the olive oil. Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil. Place in an even layer on the baking sheets. Do this in batches if necessary. Place in the oven and roast for 16 to 22 minutes, until the leaves are crisp but not browned. If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven. Watch closely as once the kale browns it will taste bitter. Season to taste with kosher salt or fine sea salt. Allow to cool.


4. Peel the sweet potatoes, quarter lengthwise and slice. Place in a salad bowl and add the pecans and half the crispy kale.


5. Line the edge of a platter with the remaining crispy kale. Toss the sweet potato mixture with the dressing, place in the middle of the platter and serve at once.


Yield: Serves 4 as a main dish


Advance preparation: The crispy kale will remain crisp for a day at room temperature. Sweet potatoes can be baked and refrigerated for up to four days. The salad should be served right away once assembled.


Nutritional information per serving: 378 calories; 17 grams fat; 4 grams saturated fat; 3 grams polyunsaturated fat; 9 grams monounsaturated fat; 14 milligrams cholesterol; 49 grams carbohydrates; 8 grams dietary fiber; 431 milligrams sodium (does not include salt to taste); 11 grams protein


Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”


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27 indicted in Mexican Mafia drug case in Ventura County









From a prison cell outside California, an inmate known as "Evil" was making himself known on Ventura County's streets.

Martin Madrigal, 39, was squeezing drug profits from street gangs for the prison-based Mexican Mafia, according to a grand jury indictment released Tuesday. He was so feared that rival gangs cooperated on extortion schemes, drug deals and violent crimes, according to law enforcement officials.

The 35-count indictment portrays Madrigal as a powerful figure representing an efficient and merciless organization that law enforcement officials believe has been operating for decades, largely from behind bars, calling shots among street gangs. He was one of 27 people named in the indictment, 24 of whom have been arrested. Officials declined to disclose where or why Madrigal is serving time.








The forced cooperation among rival gangs alleged in the indictment may be a sign that Mexican drug cartels are attempting to extend their authority over California drug trafficking, according to Ventura County Assistant Sheriff Gary Pentis.

Madrigal operated as a kind of regional manager, with a Ventura County gang member named Edwin "Sporty" Mora enforcing his decisions on the street with a written hit list from Madrigal and "permission to conduct extortion on behalf of the Mexican Mafia," according to the indictment. In one of the document's counts, Mora is said to have indicated that a gang member named Little Rudy "was going to kick in money by Wednesday and if he can't make that happen, Mora wanted the fool in the dirt."

Dozens of weapons, including an AK47, were confiscated during a series of arrests starting in May and ending earlier this month.

The Ventura County probe, dubbed Operation Wicked Hand, started with two shootings in Moorpark in April and a heroin bust about the same time.

"We soon came to realize the incidents weren't happenstance," Ventura County Sheriff Geoff Dean said.

Sheriff's officials said investigators thwarted several crimes, including two planned killings and a drugstore robbery.

Officials would not reveal details of how the investigation was conducted. The indictment, returned Nov. 14, makes it clear authorities had access to text messages and phone calls that gang members made among themselves.

More than 70 officers from the Sheriff's Department participated in the investigation, as well as officers from the Oxnard Police Department and other agencies.

"This case has dealt a crushing blow to organized crime in Ventura County," Pentis said. "We have incapacitated the organization from the top through its geographic managers."

Bail for those arrested, including two juveniles, ranges from $1 million to $5 million. Dist. Atty. Greg Totten said a number of suspects are facing multiple charges, and three are facing possible life sentences under the state's three-strikes law.

Totten said his office submitted the case to a criminal grand jury rather than opting for a preliminary hearing because of its complexity and the ongoing investigation's need for secrecy.

The indictment names more individuals than any other in Ventura County's history, he said.

steve.chawkins@latimes.com





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In elf ears and wizard hats, ‘Hobbit’ fans rejoice












WELLINGTON, New Zealand (AP) — Wearing elf ears and wizard hats, sitting atop their dad’s shoulders or peering from balconies, tens of thousands of New Zealanders watched their favorite “Hobbit” actors walk the red carpet Wednesday at the film trilogy’s hometown premiere.


An Air New Zealand plane freshly painted with “Hobbit” characters flew low over Wellington’s Embassy Theatre, eliciting roars of approval from the crowd.












Sam Rashidmardani, 12, said he came to see Gollum actor Andy Serkis walk the red carpet — and he wasn’t disappointed.


“It was amazing,” Rashidmardani said of the evening, adding his Gollum impression: “My precious.”


British actor Martin Freeman, who brings comedic timing to the lead role of Bilbo Baggins, said he thought director Peter Jackson had done a fantastic job on “The Hobbit: An Unexpected Journey.”


“He’s done it again,” Freeman said in an interview on the red carpet. “If it’s possible, it’s probably even better than ‘The Lord of the Rings.’ I think he’s surpassed it.”


While is unusual for a city so far from Hollywood to host the premiere of a hoped-for blockbuster, Jackson’s filming of his lauded ‘LOTR’ trilogy and now “The Hobbit” in New Zealand has helped create a film industry here. The film will open in theaters around the world next month.


One of the talking points of the film is the choice by Jackson to shoot it using 48 frames per second instead of the traditional 24 in hopes of improving the picture quality.


Some say the images come out too clear and look so realistic that they take away from the magic of the film medium. Jackson likens it to advancing from vinyl records to CDs.


“I really think 48 frames is pretty terrific and I’m looking forward to seeing the reaction,” Jackson said on the red carpet. “It’s been talked about for so long, but finally the film is being released and people can decide for themselves.”


Jackson said it was strange working on the project so intimately for two years and then having it suddenly taken away as the world got to see the movie.


“It spins your head a little bit,” he said.


Aidan Turner, who plays the dwarf Kili in the movie, said his character is reckless and thinks he’s charming.


“I don’t get to play real people it seems, I only get to play supernatural ones,” he said. “So playing a dwarf didn’t seem that weird, actually.


Perhaps the most well-known celebrities to walk the carpet were Cate Blanchett and Elijah Wood, who reprise their roles in the LOTR in the “Hobbit.”


“Mostly I came here to see everyone. I like them all,” said fan Aysu Shahin, 16, adding that Wood was her favorite. She said she wanted to see the movie “as soon as possible. I’m excited for it.”


At a news conference earlier in the day, Jackson said many younger people are happy to watch movies on their iPads.


“We just have to make the cinema-going experience more magical and more spectacular to get people coming back to the movies again,” he said.


Jackson said only about 1,000 of the 25,000 theaters that will show the film worldwide are equipped to show 48 frames, so most people will see it in the more traditional format. The movie has also been shot in 3D.


A handful of animal rights protesters held signs at the premiere.


The protest by the group People for the Ethical Treatment of Animals comes after several animal wranglers said three horses and up to two dozen other animals had died during the making of the movies because they were housed at an unsafe farm.


Jackson’s spokesman earlier acknowledged two horses had died preventable deaths at the farms but said the production company worked quickly to improve stables and other facilities and that claims of mistreatment were unfounded.


“No mistreatment, no abuse. Absolutely none,” Jackson said at the news conference.


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Recipes for Health: Spinach and Turkey Salad — Recipes for Health


Andrew Scrivani for The New York Times







Turkey or chicken transforms this classic spinach salad (minus the bacon) into a light main dish, welcome after Thanksgiving and before the rest of the holiday season feasting begins.




2 cups (12 ounces) shredded cooked turkey, chicken breast or chicken breast tenders


1 6-ounce bag baby spinach


6 white or cremini mushrooms, thinly sliced


1 cup cooked wild rice


2 tablespoons chopped walnuts


1 to 2 hard boiled eggs (to taste), finely chopped (optional)


2 tablespoons chopped chives


1 to 2 tablespoons chopped fresh herbs such as parsley, tarragon or marjoram


For the dressing:


2 tablespoons fresh lemon juice


1 tablespoon red wine vinegar, tarragon vinegar or sherry vinegar


1 teaspoon Dijon mustard


Salt and freshly ground pepper


1 small garlic clove, pureed


1/3 cup extra virgin olive oil


2 tablespoons plain low-fat yogurt


1. Combine all of the salad ingredients in a large salad bowl. Whisk together the lemon juice, vinegar, Dijon mustard, salt, pepper, garlic, olive oil and yogurt. Toss with the salad just before serving.


Yield: Serves 4 as a main dish


Advance preparation: The salad can be assembled and the dressing mixed several hours before serving. Refrigerate and toss together when ready to serve.


Variation: Add 1 ripe but firm persimmon, peeled, cored and sliced, to the mixture.


Nutritional information per serving: 375 calories; 25 grams fat; 4 grams saturated fat; 5 grams polyunsaturated fat; 15 grams monounsaturated fat; 53 milligrams cholesterol; 14 grams carbohydrates; 2 grams dietary fiber; 119 milligrams sodium (does not include salt to taste); 26 grams protein


Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”


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Facebook Gift Store Urges Users to Shop While They Share





SAN FRANCISCO — Facebook is already privy to its users’ e-mail addresses, wedding pictures and political beliefs. Now the company is nudging them to share a bit more: credit card numbers and offline addresses.







James Best Jr./The New York Times

Facebook Gifts is a service that prompts users to buy things for friends on the social network.






Sharing Even More




What do you think about Facebook’s plan to have users buy gifts for their friends through the site using their credit cards?







A screenshot of Facebook Gifts.






The nudge comes from a new Facebook service called Gifts. It allows Facebook users — only in the United States for now — to buy presents for their friends on the social network. On offer are items as varied as spices from Dean & DeLuca, pajamas from BabyGap and subscriptions to Hulu Plus, the video service. This week Facebook added iTunes gift cards.


The gift service is part of an aggressive moneymaking push aimed at pleasing Facebook’s investors after the company’s dismal stock market debut. Facebook has stepped up mobile advertising and is starting to customize the marketing messages it shows to users based on their Web browsing outside Facebook.


Those efforts seem to have brought some relief to Wall Street. Analysts issued more bullish projections for the company in recent days, and the stock was up 49 percent from its lowest point, closing Tuesday at $26.15, although that is still well below the initial offering price of $38. The share price has been buoyed in part by the fact that a wave of insider lockup periods expired without a flood of shares hitting the market.


To power the Gifts service, Facebook rented a warehouse in South Dakota and created its own software to track inventory and shipping. It will not say how much it earns from each purchase made through Gifts, though merchants that have a similar arrangement with Amazon.com give it a roughly 15 percent cut of sales.


If it catches on, the service would give Facebook a toehold in the more than $200 billion e-commerce market. Much more important, it would let the company accumulate a new stream of valuable personal data and use it to refine targeted advertisements, its bread and butter. The company said it did not now use data collected through Gifts for advertising purposes, but could not rule it out in the future.


“The hard part for Facebook was aggregating a billion users. Now it’s more about how to monetize those users without scaring them away,” said Colin Sebastian, an analyst with Robert W. Baird.


He added: “Gifts should also contribute more to Facebook’s treasure trove of user data, which has the benefit of a virtuous cycle, driving more personalization of the site, leading to better and more targeted ads, which improves overall monetization.”


Facebook already collects credit card information from users who play social games on its site. But they are a limited constituency, and a wider audience may be persuaded to buy a gift when Facebook reminds them that a friend is expecting a baby or a cousin is approaching her 40th birthday.


The Gifts service, which grew out of Facebook’s acquisition of a mobile application called Karma, was introduced in September and expanded earlier this month on the eve of the holiday shopping season.


Magnolia Bakery, based in New York, was among Facebook’s early partners for Gifts. Its vice president for public relations, Sara Gramling, said the company had sold roughly 200 packages of treats since then. She counted it as a marketing success. The bakery, which gained fame thanks to “Sex and the City,” had only recently begun shipping its goods. “It was a great opportunity to expand our network,” she said.


Magnolia Bakery isn’t exactly catering to the masses. A half-dozen cupcakes cost $35, plus about $12 for shipping. Facebook, Ms. Gramling said, takes care of the billing. The bakery is eyeing Facebook’s global reach, too, as it opens outlets internationally, especially in the Middle East.


One of the appeals of Facebook Gifts is the ease of making a purchase. Facebook users are nudged to buy a gift (a gift-box icon pops up) for Facebook friends on their birthdays. They are offered a vast menu to choose from: beer glasses, cake pops, quilts, marshmallows, magazine subscriptions and donations to charity. They are asked to choose a greeting card. Then they are asked for credit card details. Facebook says it stores that credit card information, unless users remove it after making a purchase.


Facebook has declined to say how many users have bought gifts, only that among those who have, the average purchase is $25.


David Streitfeld contributed reporting.



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Man suspected of plotting to join Al Qaeda is held without bail









A Riverside man arrested on suspicion of plotting to join Al Qaeda with three other suspects was ordered Monday to be held without bail until trial.


Magistrate Judge Sheri Pym found that Arifeen Gojali, 21, was too much of a flight risk and danger to the community, based on the allegations by federal investigators.


Gojali was led by federal marshals into U.S. District Court in Riverside on Monday, bound by handcuffs and leg irons and wearing a bright orange, jail-issued uniform. He showed little emotion during the hearing, chatting briefly with his attorney, John Aquilina.





Aquilina told the judge that neither his client nor his family had the financial means to post bail.


"If we can't get over that hurdle, what's the point?" Aquilina told reporters outside the courtroom after the brief hearing.


Gojali and three other men from the Inland Empire have been accused of plotting to join Al Qaeda or the Taliban in Afghanistan to attack American troops or coalition forces.


Gojali and two other suspects, Bart Deleon of Ontario, 24, and Miguel Santana of Upland, were arrested during a vehicle stop in Chino on Nov. 16, a day after they booked airline tickets from Mexico to Afghanistan.


Deleon and Santana are being held without bail. The alleged ringleader, Sohiel Omar Kabir, 34, was taken into custody the next day. Kabir has lived in Pomona and served a year in the U.S. Air Force.


The native Afghan and naturalized U.S. citizen converted Deleon and Santana to Islam in 2010, then left for Afghanistan, intent on joining the Taliban or Al Qaeda and paving the way for Santana and Deleon to join him, according to authorities.


Santana and Deleon allegedly recruited Gojali in September. Deleon's attorney, Randolph K. Driggs, last week criticized the federal government's case for hinging on evidence gathered by a paid confidential informant who had been convicted of drug-related charges.


The informant, who received $250,000 from the FBI and "immigration benefits" for his work over a four-year period, infiltrated the group in March and wore recording devices that provided evidence crucial to the case.


phil.willon@latimes.com





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A Google-a-Day Puzzle for Nov. 27











Our good friends at Google run a daily puzzle challenge and asked us to help get them out to the geeky masses. Each day’s puzzle will task your googling skills a little more, leading you to Google mastery. Each morning at 12:01 a.m. Eastern time you’ll see a new puzzle posted here.


SPOILER WARNING:
We leave the comments on so people can work together to find the answer. As such, if you want to figure it out all by yourself, DON’T READ THE COMMENTS!


Also, with the knowledge that because others may publish their answers before you do, if you want to be able to search for information without accidentally seeing the answer somewhere, you can use the Google-a-Day site’s search tool, which will automatically filter out published answers, to give you a spoiler-free experience.


And now, without further ado, we give you…


TODAY’S PUZZLE:



Note: Ad-blocking software may prevent display of the puzzle widget.




Ken is a husband and father from the San Francisco Bay Area, where he works as a civil engineer. He also wrote the NYT bestselling book "Geek Dad: Awesomely Geeky Projects for Dads and Kids to Share."

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Follow @fitzwillie and @wiredgeekdad on Twitter.



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Halle Berry’s ex claims he was victim in Thanksgiving brawl












LOS ANGELES (Reuters) – Halle Berry‘s ex-boyfriend Gabriel Aubry on Monday won a restraining order against the actress’s current lover, as the two men fought in the Los Angeles courts over who started their Thanksgiving Day brawl.


Releasing photos of himself with a black eye and cuts to his face, Aubry claimed that he was the victim in the November 22 punch-up with Berry’s fiancĂ©, French actor Olivier Martinez, in the driveway of her Los Angeles house.












“I suffered numerous injuries as a result of the attack, including a fractured rib, multiple bruises on my face and a number of cuts which required stitches,” Aubry said in court papers, alleging that Martinez had threatened the day before to kill him.


“It all happened so fast and so suddenly; I did not see Mr Martinez’s actions coming and thus I was not ready for it and was not able to defend myself,” Aubry wrote.


Aubry, Martinez, and the Oscar-winning “Monster’s Ball” actress have been embroiled for months in a custody fight over Berry’s 4-year-old daughter, Nahla. Berry wants to take the daughter she had with Aubry to live with her and Martinez in France, but a Los Angeles judge denied that request earlier in November.


Aubry claimed in his request for a restraining order on Monday that Martinez told him, “You cost us $ 3 million,” while the French actor punched and kicked him on November 22.


Aubry, a Canadian model, was arrested last week for battery after the fist fight, and ordered to stay away from Berry, the child, and Martinez.


Neither man has been yet been formally charged in the case.


(Reporting by Jill Serjeant; Editing by Jackie Frank)


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Recipes for Health: Quinoa Salad With Avocado and Kalamata Olives — Recipes for Health


Andrew Scrivani for The New York Times







This is inspired by a salad I recently enjoyed in a small vegetarian restaurant called Siggy’s on Henry Street in Brooklyn Heights. They called it a quinoa Greek salad, but really the only thing that was Greek about it was the kalamata olives. No matter, it was still delicious.




3/4 cup quinoa


1 1/4 cups water


Salt to taste


1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart)


1/4 cup kalamata olives, pitted and halved (about 12__ olives)


1 ripe avocado, diced


1 tablespoon slivered fresh mint leaves


2 tablespoons chopped fresh parsley


1 1/2 ounces feta cheese, crumbled (1/3 cup, optional)


1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination


For the dressing:


1 tablespoon freshly squeezed lemon juice


1 tablespoon sherry vinegar


1 teaspoon Dijon mustard


1 small garlic clove, pureed


Salt to taste


2 tablespoons extra virgin olive oil


1/3 cup buttermilk or plain low-fat yogurt


Freshly ground pepper


1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.


2. Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.


3. Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.


Yield: Serves 4 to 6


Advance preparation: You can assemble the salad up to a day ahead but do not toss with the dressing until shortly before serving.


Nutritional information per serving (4 servings): 340 calories; 21 grams fat; 4 grams saturated fat; 3 grams polyunsaturated fat; 13 grams monounsaturated fat; 10 milligrams cholesterol; 30 grams carbohydrates; 7 grams dietary fiber; 347 milligrams sodium (does not include salt to taste); 9 grams protein


Nutritional information per serving (6 servings): 226 calories; 14 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 9 grams monounsaturated fat; 7 milligrams cholesterol; 20 grams carbohydrates; 5 grams dietary fiber; 231 milligrams sodium (does not include salt to taste); 6 grams protein


Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”


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