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SAN ANTONIO (AP) — Dylan Hayman and Davion Bailey scored 18 points apiece to help Incarnate Word beat Texas Lutheran 99-48 on Sunday. Hayman also contributed six rebounds for the Cardinals (8-5). Bailey shot 6 for 13, including 4 for 10 from beyond the arc. Jordan Pyke scored 15 on 7-for-8 shooting. Mason Wallace led the Bulldogs with 12 points. Kevin Juarez added eight points and six rebounds. ___ The Associated Press created this story using technology provided by and data from . The Associated Press

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TEHRAN – Following a five-year lull, terrorist violence has resurfaced in Syria with a series of attacks beginning Wednesday. Reports and evidence show the attacks are supported by Turkey and Israel. Hayat Tahrir al-Sham (HTS) and its allied terrorist factions based in Idlib and Latakia countrysides began assaults on the northwestern Aleppo governate as soon as a ceasefire came into effect between Lebanon’s Hezbollah Resistance movement and Israel. Reports say the terrorists have so far captured about 40 percent of Aleppo, with the Syrian army appearing to have been caught off guard by the sudden attacks that were not supposed to happen under the Astana Peace Process. Photos and footage published by the terrorists show a big majority of them are not even Syrian, with fighters from Uzbekistan, China, and even Ukraine joining the HTS led by a figure linked to Al-Qaeda. "In 2017, Iran, Russia, Syria, and Turkey agreed to establish four safe zones in Syria; three were created by the end of 2018," explains West Asia expert Mohammad Reza Moradi. "However, when the other three nations aimed to secure the fourth—encompassing Idlib, Latakia, and part of Aleppo—Turkey intervened, citing humanitarian concerns," Moradi added Turkey in return, promised to prevent terrorist activity in this border region. Now, with substantial evidence pointing towards Ankara’s support of the new terrorist insurgency in Syria, it looks like Turkey has decided to blatantly violate agreements under the Astana Peace Process. Moradi added the HTS terrorists are part of a bigger puzzle Israel and its Western allies are trying to build. “Israel has said that it will be targeting every country associated with the Axis of Resistance. It appears that the regime and Washington managed to prepare for attacks in Syria when the Resistance was focused on developments in Gaza and Lebanon.” The renewed fighting in Aleppo presents an uncertain future. While Western and pro-Israel media outlets emphasize terrorist gains, the rapid influx of Iranian and Russian military support suggests a volatile situation with an unpredictable outcome. Iran’s ambassador to Lebanon who recently got injured in an Israeli pager attack in the Arab country, said on Friday that the situation will not return to how it was during the 2010s, when the Syrian government had lost significant territory to Daesh terrorists backed by Barack Obama’s administration. “If the terrorists think they can repeat the events of the early 2010s in Aleppo, they are mistaken,” he said in an interview with Iran’s national news channel. “The Syrian government is now stronger, and the Russian government is more determined to defend Syria. The Resistance Front and Iran also continue to support the Syrian government and its people.” The envoy explained that terrorist groups in Syria believed the war against Israel had weakened the Resistance Front and Hezbollah. “The terrorists think they can succeed at this stage, but I doubt they will even secure a relative victory,” Amani said. In separate remarks, Iranian Parliament Speaker Mohammad Baqer Qalibaf reiterated Iran's support for Syria's fight against terrorism, pledging assistance similar to that provided during the previous Takfiri insurgency. “The new movements of Takfiri-terrorist groups are part of the plot of the U.S. and the illegitimate Zionist regime,” Qalibaf said on Friday in a post on his X account. “After defeating the Zionist regime, the Islamic Republic of Iran and the Axis of Resistance will support the Syrian government and people against the new conspiracy like in the past.” The former IRGC commander and powerful Iranian politician also seemed to send a warning to Turkey, urging the neighbors of Syria “to be vigilant and not to fall into their trap.” An Iranian lawmaker, however, was more forceful in criticizing the Turkish government in remarks published on Saturday. “Over the past year, Takfiri forces and opponents of the Syrian government have done nothing in the defense of the oppressed people of Gaza while the Resistance has been fighting the Zionist regime. Now, with the strong support of the Turkish army and the Turkish government, they have started a terrorist operation in the name of Islam,” said Ali Khezrian on his X account. Given the terrorists' brutality on the ground and the tenacity of Russians and Iranians in supporting Syria, a fierce and bloody battle appears imminent and inevitable. Still, diplomatic initiatives from countries in West Asia may offer a glimmer of hope for partial resolution. Reports show Iran’s Foreign Minister Abbas Araghchi is poised to visit Syria and Turkey next week.None“Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome.” ~ Julia Child When winter heads our way, bringing chilly temperatures and close, dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, sausages and sometimes pork or lamb, slowly simmered in well-seasoned broth, then baked in a wide-mouthed, glazed terra-cotta dish called a cassole . Like any truly traditional dish, there are multiple versions, all claiming to be the “authentic one.” Cassoulet originated in southwestern France. Toulouse claims it — and so does Castelnaudary and Carcassonne — and the recipes vary. Toulouse adherents eschew adding cubed pork. Castelnaudary purists add a bit of lamb, while Carcassonne’s adds partridge. In most restaurants, cassoulets are served in an individual cassole , bubbling with hot juices,and with a bit of duck leg peeking through the top. But at Hostellerie Etienne , a vast indoor- outdoor restaurant on the edge of a forest near Castelnaudary, the cassoulets come to the table in family-size cassoles , big enough to serve two, four, six or even 10 people, so you can share the dish with your dining companions. I don’t know if Etienne’s even has a single-serving bowl size. I didn’t see one, when I was there as the guest of a bean trader from Castelnaudary. According to him, Etiennne’s has the best cassoulet anywhere, and they use the Lauragais lingot beans known as the Castelnaudary bean. Copious doesn’t begin to describe the cassoulet scene there, with stacks of cassoles lined up in Etienne’s kitchen, next to caldrons of simmering beans, ready to be filled and popped into the vast ovens. Here in the Bay Area, we have our own go-to restaurants for cassoulets. Some, like the Left Bank Brasseries in San Jose, Menlo Park, Oakland and Larkspur, and Reve Bistro in Lafayette, only serve it during the winter months as a special. (Reve will be serving cassoulet Dec. 10-14, for example, and Jan. 7-11; reserve it when you reserve your table.) Others, such as Bistro Jeanty in Yountville and Le Central in San Francisco, always have it on the menu. Both Reve Bistro and Bistro Jeanty use cassoles made by potter Kathy Kernes at her Crockett Pottery in Crockett, and they are every bit as beautiful and as practical as those you’ll find in southwestern France. Kernes’ makes cassoles in six sizes ($38-$210), ranging from individual to “extra large plus,” which is very large indeed. (Browse the possibilities at www.crockettpottery.com.) Reve Bistro offers take-out cassoulets if you pre-order the week the dish is on the menu. Pick it up — in a takeout container, not a cassole! — then heat it at home. Just note that chef-owner Paul Magu-Lecugy only makes a limited number of portions. “It’s time consuming,” he says, noting for him, it is a two-day process. Le Central’s cassoulet is one of the more elaborate around, with lamb, pork shoulder and boudin blanc, as well as the all-important duck leg confit and slightly garlicky Toulouse sausage. Left Bank uses chef-owner Roland Passot’s recipe (see below) and keeps it simple, limiting the meats to duck leg confit and Toulouse sausages. (Don’t panic. If you’re making this at home, some specialty markets sell duck confit.) The beans are key to cassoulet. Once cooked, they should not be mushy, but hold their shape after the long cooking. In France, tradition calls for either Tarbais beans, a plump, white bean, or lingot beans — a strain of cannellini beans — in making cassoulet. As Passot suggests in his recipe below, you can substitute cannellini beans or Great Northern beans. Rancho Gordo produces a variety called cassoulet , a West Coast-grown bean from the Tarbais strain. Cassoulet isn’t difficult to make. It just requires time and patience. You can make it a couple of days ahead, refrigerate it and then slowly reheat it. That way, there’s nothing to do on the day of but sip a glass of wine while the beans and meats slowly heat to bubbling. Add a green salad and some crusty bread, and you’ll have the perfect winter meal. Or put your coat on and head to one of our local restaurants, where the cooking is done for you. All you need is a reservation. Serves 6 to 8 Beans: 4 cups dried lingot beans (white kidney, cannellini or Great Northern, will all work) 1 small carrot, peeled and chopped 1 small onion, diced (about 3⁄4 cup) 1 clove garlic, chopped 1 pound slab bacon or extra thick-cut bacon, cut into 1-inch cubes 2 sprigs of thyme 1 bay leaf Cassoulet: 1⁄4 cup duck fat (lard will do in a pinch) 2 pounds pork butt cut in 2-inch cubes 1 cup onions, diced small 4 cloves garlic, chopped 1⁄4 cup tomato paste 1 small can diced tomatoes 11⁄2-2 cups reserved bean water 6 Toulouse sausages 1 small garlic sausage 4 confit duck legs, purchased or homemade (see note below) 1 cup panko bread crumbs 1 teaspoon garlic, chopped 1 tablespoon parsley, chopped 1⁄4 teaspoon fresh thyme, chopped 1 tablespoon extra virgin olive oil Note: If you are making your own duck confit, start the night before by rubbing the duck legs with a “green salt” mixture — kosher salt, parsley, a couple of bay leaves and thyme ground together. The next day, rinse the duck legs well, pat dry and place in an oven-safe cooking vessel with enough duck fat to cover the legs. Roast in a 225-degree oven for 21⁄2 to 3 hrs. The night before, place the beans in a deep pot and add enough water to cover by 2 inches. Let beans soak overnight. The next day, rinse the beans well. Add the rinsed beans, carrots, onions, garlic, bacon, thyme and bay leaf to cold water and cook, over low heat, until the beans are tender. Strain the beans, saving the water, and set aside the beans. In a large braising pan, melt the duck fat over medium high heat. Once the pan is hot, brown the pork butt pieces without stirring. When beginning to brown, start stirring, making sure you scrape the bottom if it starts to caramelize. The pork doesn’t need much color, but it does need to cook in the duck fat for a while. Add lots of salt and pepper. This is not a shy dish. When the pork is nice and brown on all sides, add the 1 cup onions and garlic, and sauté until the onions are soft and cooked through. Add the tomato paste, diced tomatoes and reserved liquid from the beans. Stir, using a rubber spatula to clean the side of the pot. Preheat your oven to 250 degrees. Bring the heat under the braising pan up to high. Once at a rolling boil, turn down to low heat and add all the sausages. When they are cooked through, remove and set aside. Slice the garlic sausage in half and cut into 1-inch pieces. Return the whole and sliced sausages back to the pot along with the cooked beans. Continue to cook on low heat until the pork is cooked through. Taste for seasoning; add more salt and pepper if needed. Transfer the beans and pork to a heavy, wide mouth, earthenware, clay or cast iron baking dish that can hold 5 to 6 quarts. Bake at 250 degrees for about 11⁄2 hours, checking at least every 30 minutes. It may require a bit more time. If the dish is starting to look too dry, add a small amount of reserved bean broth or chicken stock. Add warmed duck legs to the cassoulet and make a breadcrumb topping by combining the panko, garlic, parsley, thyme and extra virgin olive oil. Return the dish to the oven and continue baking until the crumbs brown on the top. — Courtesy Roland Passot, Propriétaire, Chef Culinary Officer, Vine Hospitality

Rodgers says he'll enjoy the rest of the Jets' season and 'let the future take care of itself'Police deny sitting on evidence as Netflix doc brings renewed attention to JonBenet Ramsey’s killingJames Hunt used to spend his days commuting to London, where he ran a successful marketing firm. But his children Jude and Tommy were diagnosed as autistic when they were toddlers, and he later decided to care for them and his parents full-time. James, from Burnham-on-Crouch in Essex, started blogging about their lives nine years ago and now has more than a million followers on social media. Here, in his own words, James speaks about his hopes for the future for his teenage sons. When my eldest son Jude was a baby, he was slow to crawl and didn't respond to his name. He used to stare out of the window, he was quite distant and almost in a different world. His mum Charlotte, my ex-wife, first raised concerns when he was eight months old but I just thought he was a bit behind because he was premature. We went back to the doctor quite a few times before we got an autism diagnosis in 2009 when he was 18 months old. At the time, the information out there was very clinical, most things we were reading were from the NHS website and medical journals. I felt like I couldn't take it in and I had so many unanswered questions. Three years later we went through the same diagnosis with Tommy at a similar age. I knew a lot more about autism than when we had Jude, but the boys have always been so different. I didn't enjoy the first year of Tommy's life as much as I could have done because I spent so much time watching him and looking for signs. He hit certain milestones much quicker than Jude but he wouldn't make eye contact and would get easily frustrated and enjoyed playing alone. Around the same time, when Jude was four, he started having huge meltdowns and was physically hurting himself. Jude is non-speaking, so it's very difficult for him to explain what's wrong. That was the hardest period of my life. He used to wake up in the night screaming and hitting himself. Thankfully as Jude has gotten older, and we've learnt more about how to meet his needs, this has got much better. Unfortunately at the time Tommy was a huge trigger for him because he was loud and unpredictable. His self-harming would scare Tommy so we used to have to keep them apart a lot. In 2016, my wife Charlotte and I sadly decided to separate. We took the incredibly difficult decision to split Jude and Tommy up and we felt guilty, like we were failing. But Jude was immediately like a different child, you could sense his anxiety going, so we knew it was the right decision. I live in an annexe at my parents' house and help care for my dad who has Parkinson's and my mum, who has dementia, though she is now in a home. It's opposite my ex-wife's home and I have one of the boys for several nights a week and then we swap over, and I have the other one. They both need one-to-one care and it's impossible for them to live together. You never imagine life like that. I don't know if they will ever be able to live together but they will always be part of each other's lives. I wish I could be with both of them at the same time, and I don't get much free time, but this is the best thing for them right now. It has probably made being a single parent easier for me because I'm never alone. Their school is helping them to do more fun things together like trampolining and eating lunch together. Jude is now 16 and loves music so we go on long car drives listening to the radio. It's one of the few places where he feels safe and can relax. There have been times he's been too anxious to do that and we were housebound but at the moment he's doing OK. Tommy is 13, and he is cheeky, mischievous, funny, and curious about everything around him. He loves looking at books and puzzles. He isn't fully verbal but he uses a communication device. I recently had one of the best days I've ever had with Jude and Tommy. In the past, when we have tried to do anything to celebrate Christmas, it has never gone well, it was too overwhelming for them. But we went to see Father Christmas and made such special memories. Nine years ago I began sharing stories from our lives online, on a weekly blog. Then I started , , and accounts. It was initially a way to show friends and family what our life was really like. Jude and Tommy struggled with social occasions, so we stopped going. I could never find the words to explain, and I wanted to show how proud I was of them, so I started writing instead. I didn't realise how much our stories would resonate with others, or how much it would help me. I learned so much more about autism, connected with people all over the world and discovered a passion for helping other families. I've been lucky that I've been able to make a living through social media. I had to give up my previous job to be there for the boys. I started a clothing line last year, with positive messaging around autism, disabilities and neurodivergence. I love getting messages from people saying they have bumped into someone wearing one of the hoodies, and it started a conversation. I opened a shop in Burnham-on-Crouch where we stock the clothes and wrap and pack and send out the orders. It's somewhere for people in the community to visit, we have a sensory room in the shop and we get lots of parents coming in who want to have a chat. Everyone working in the shop is a parent, carer or is autistic, so they can share their experiences with customers. I always try to focus on the positives and not think too far ahead but there are days when my mind runs away with me. It will be a huge challenge when the boys leave school when they are 19. That's massively scary because suddenly you have to trust a whole new bunch of people. There is a part-time college I hope they can go to but it's a huge unknown and there will be big decisions to make. You feel like you have to live forever to look after them, and that is the biggest fear for many parents. Jude and Tommy will need life-long support, and I've started to realise I might not always be able to provide that for them. I don't know what the future will look like, but I know I need to think about how to help them live as independently as they can, and prepare for the days when I'm not here. Autism has meant we've had some of the highest highs, and experienced some lows far lower than I ever knew were imaginable. It has taught me to cherish and enjoy the simple things and I just want the boys to be happy. Looking back at how I felt when they were diagnosed, I would like to tell myself it's all going to be OK. Those first few years can be a really scary and emotional time. You feel like you have no idea what you're doing. Don't bottle everything up, find people to open up to. Your friends and family want to help, they just don't know how to yet. You will go through the most challenging and difficult days of your life but you will learn so much from your boys and your love for them will get you through.

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