Every schoolchild knows the story of the Emperor’s new clothes. After years of preparation and bureaucratic self-deception, the Emperor was finally prepared to model his invisible robes. His administrative sycophants had long since convinced themselves that the new wardrobe was indeed magnificent. As the Emperor commenced his royal procession through the city streets, his obedient subjects greeted him with cries, “Oh, how beautiful are our Emperor’s new clothes.” It was only towards the end of this parody that a young lad blurted out, “But the Emperor has nothing at all on!” At last, the truth was unavoidably obvious. Like many such fables, this story contains an enduring truth and has many real-world applications. One such application is collegiate sports in America today. For the last 75 years, American colleges have wrestled with how best to promote, manage, and control intercollegiate sports. The genesis of intercollegiate athletics was the laudable 19th-century notion of the “student athlete” — the one who could balance rigorous academic demands with vigorous sports competition. Athletics was seen as an integral component of a liberal education and even of our national identity. Nineteenth-century Americans instinctively embraced the truth of the Duke of Wellington’s declaration, “The battle of Waterloo was won on the playing fields of Eton.” Crew was the first intercollegiate sport in America, but it was soon surpassed by football. In response to both the sport’s growing popularity and the increasing incidence of injuries, President Theodore Roosevelt, an avid football fan, called together representatives from some 60 colleges in 1906 and charged them with “cleaning up” college athletics. The NCAA was formed, and so began the long history of modern American collegiate athletics. (RELATED: For Whom Does the Ball Roll?) Interestingly, the development of collegiate athletics in the U.S. has been quite different from the rest of the world. In almost every other country, there exists a clear distinction between professional sports and intercollegiate sports. Press coverage, monetary sponsorship, fan support, etc. focuses on professional teams, not collegiate teams. Colleges sponsor active intramural athletics, where the student athlete model remains largely intact. The history of the NCAA has been a continuous attempt to balance the conflicting goals of maximizing big-time athletic profitability while purporting to uphold the bond between collegiate athletics and academic excellence. A natural bifurcation among American colleges has gradually occurred, with several divisions within the NCAA. Many schools, unable to compete at Division I levels, have opted to continue to offer athletic scholarships in less competitive Division II, while some schools in Division III have abandoned scholarships entirely. The history of NCAA regulation can best be described as a long, steady march towards the professionalization of college sports. There have been innumerable cheating scandals involving athletes, endless violations of NCAA rules regulating recruitment, preferred academic treatment of athletes, and the increasing blurring of the lines around what constitutes compensation for athletes. One of several efforts to provide more rigorous supervision of athletics was the Knight Commission, chaired initially by North Carolina’s William Friday. It became increasingly apparent that these efforts were dealing quite ineffectively with the effects — and not the cause — of the problem. (RELATED: College Sports’ March Toward Unionized Madness) Tension within collegiate sports came to a head in 2021 when the U.S. Supreme Court ruled unanimously that the NCAA violated antitrust regulations. The suit was settled with the NCAA’s agreement to allow compensation of Division I athletes. At last the band-aid was ripped off. College athletics was accurately exposed as a business. However, instead of acknowledging the obvious truth that big time sports have nothing to do with the academic mission of the colleges, the NCAA has haplessly tried to continue to function in the old regulatory paradigm.  The NCAA is now plaintively appealing to Congress to take action. It is reported that President Trump wants to jump into the fray to create a new commission on college sports. It seems likely that any such congressional or presidential efforts would attempt to prop up a failed system. The truth is, professional sports and academic institutions are not natural bedfellows. Big-time collegiate sports teams can — and should — stand alone as farm teams to the pro leagues, and colleges should re-focus on their academic missions.  And besides, Congress and the president have more important challenges right now. Let the market sort this out. It’s been a long time coming, but at last it’s apparent: the Emperor has no clothes.  Garland S. Tucker III, retired Chairman/CEO of Triangle Capital Corporation, author of Conservative Heroes: Fourteen Leaders Who Shaped America- Jefferson to Reagan (ISI Books) and The High Tide of American Conservatism: Davis, Coolidge and the 1924 Election (Emerald Books). READ MORE from Garland S. Tucker III: The President and the Chains of the Constitution Why Do We Forget Coolidge? The post The Emperor’s Clothes: NCAA and Collegiate Sports appeared first on The American Spectator | USA News and Politics.

by Mike Whitney, The Unz Review: We have one very, very clear red line, and that is enrichment. We cannot allow even 1% of an enrichment capability,” Steve Witkoff, U.S. Special Envoy, ABC’s “This Week” “Demanding zero uranium enrichment means NO DEAL”, Sayed Abbas Araghchi, Iran’s Foreign Minister You could have spotted this from a mile away. […]

by Jim Rickards, Daily Reckoning: Are we on the brink of an existential war between two nuclear-armed powers? I don’t refer to the U.S. and China over Taiwan nor the U.S. and Russia over Ukraine. I’m referring to India and Pakistan. That’s the most dangerous corner of the world today. And the answer to the […]

I’ve re-tested this recipe countless times in order to achieve Chewy Peanut Butter Cookies that are chewy, rich, and genuinely delicious. These are the perfect one-bowl peanut butter cookies and the only one ever need again. These Chewy Peanut Butter Cookies are proof that the classics never go out of style. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadFrequently Asked QuestionsChewy Peanut Butter Cookies RecipeMore to Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Why This Recipe Stands Out These Chewy Peanut Butter Cookies are everything I want in a classic cookie – soft, rich, and loaded with that irresistible peanut butter flavor. Here’s why I keep this recipe on repeat: Soft, Chewy, and Packed with Flavor: These bake up tender in the center with just the right golden edges, like my go-to Soft Chocolate Chip Cookies, but with a peanut butter twist. Perfect for Mix-Ins: Sometimes I throw in chopped chocolate or candy pieces for variety, just like we do in Monster Cookies for that classic bakery-style feel. No Mixer, No Fuss: One bowl, pantry staples, and you’re ready to go. It’s the same simple magic I love about our Funfetti Cookies – easy enough for any day, impressive enough for guests. Great for Gifting or Sharing: These cookies are always a hit at bake sales and cookie trays. They’re every bit as shareable and special as our Lofthouse Cookies (Soft Sugar Cookies). Key Recipe Ingredients Brown Sugar – Tightly packed brown sugar gives these cookies their signature chewiness and deep caramel-like flavor. Peanut Butter – Creamy peanut butter adds rich, nutty flavor and moisture, making the cookies soft and satisfying. Butter – Softened butter blends easily and adds richness that helps create a tender, melt-in-your-mouth bite. Egg – A single egg binds the dough and contributes to the soft, chewy center. All-Purpose Flour – Provides structure to the cookies while allowing the soft, thick texture to shine. Substitutions And Variations Here are some of our favorite substitutions and variations: Sugar Options: You can use dark brown sugar adds deeper caramel flavor and extra moisture if you prefer a richer taste. Peanut Butter Swap: Feel free to use chunky peanut butter, which adds extra crunch. Just make sure to avoid natural varieties with oil separation. Mix-In Ideas: Chocolate chips are my go-to, but chopped Reese’s, mini M&M’s, butterscotch chips, or roasted peanuts all work wonderfully in the dough. Bake Size: Standard-size cookies bake up soft and chewy, but you can go mini with 1-inch dough balls or bake extra large bakery-style cookies by increasing bake time slightly. Step-By-Step Recipe Instructions Preheat oven to 375°F and line a baking sheet. In a large bowl or stand mixer, beat brown sugar, peanut butter, butter, and egg until creamy. Fold in flour, baking soda, baking powder, and salt until combined. Shape dough into 1.5-inch balls and place 3 inches apart on the sheet. Flatten slightly with a fork for a criss-cross pattern, if desired. Bake for 10–11 minutes until golden. Let cool 5–10 minutes on the sheet before transferring to a wire rack to cool completely. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Make the Dough Ahead: The cookie dough can be made up to 3 days in advance. Store it tightly covered in the fridge until ready to bake. Let it sit at room temp for 10–15 minutes if it’s too firm to scoop. Freeze Dough for Later Baking: Roll dough into balls, flatten slightly with a fork if desired, and freeze on a baking sheet. Once solid, transfer to a freezer-safe bag. They can be frozen for up to 2 months. Bake straight from frozen – just add 1–2 extra minutes to the bake time. Baked Cookies Keep Well: Once baked, cookies stay fresh in an airtight container at room temp for up to 5 days. Freeze Baked Cookies: I often bake a couple dozen of these cookies so I can serve half of them now and freeze the other half in airtight containers for up to 1 month. I make these Chewy Peanut Butter Cookies any time I want a fast, no-fuss treat. Frequently Asked Questions Why is my dough too soft or sticky? Make sure your butter is softened but not melty. If your dough still feels too soft, pop it in the fridge for 15–20 minutes to firm up before rolling. Do I need to chill the dough before baking? This recipe doesn’t require chilling, but if your kitchen is warm or your dough is too soft, chilling can help prevent the cookies from spreading too much. Can I use “natural” peanut butter? Natural peanut butter with oil separation is not recommended here since it can cause the dough to be too oily or crumbly. Use a stabilized variety for best results. How long do the chewy peanut butter cookies keep? Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 1 month. Print Chewy Peanut Butter Cookies I've re-tested this recipe countless times in order to achieve Chewy Peanut Butter Cookies that are chewy, rich, and genuinely delicious. These are the perfect one-bowl peanut butter cookies and the only one you'll need. Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 10 minutes minutesTotal Time 25 minutes minutes Servings 24 cookies Calories 127kcal Author Amy Dong Ingredients1 cup brown sugar tightly packed½ cup peanut butter creamy or chunky½ cup unsalted butter softened but not melty1 egg room temperature1 ¼ cups all purpose flour½ teaspoon baking soda½ teaspoon baking powder⅛ tsp table salt InstructionsPreheat oven to 375F with rack on lower middle position.In the bowl of a stand-mixe, beat together the brown sugar, peanut butter, butter, and egg on medium speed until creamy.Add flour, baking soda, baking powder, and salt; mix on low speed just until combined. Do not over-mix.Shape dough into 1 ½ inch dough balls and place 3 inches apart on a parchment-lined cookie sheet. If desired, use fork to slightly flatten each dough ball just enough to create criss-cross design.Bake 10-11 minutes or until lightly golden brown. Let cool on baking sheet 5 minutes before transferring to cool completely on wire rack before serving. Notes Use creamy peanut butter that’s already fully mixed and doesn’t have oil separation, for best flavor and texture.  Customize your cookies with fun mix-ins like peanut butter chips, chocolate chips, chopped Reese’s peanut butter cups, M&M’s, or toasted chopped peanuts for extra texture and flavor. The criss-cross pattern is totally optional – these cookies bake up beautifully even without it, so feel free to skip that step if you’re in a hurry. You can freeze the cookie dough in an airtight container for up to 2 months. Just scoop, freeze, and bake straight from frozen – add a minute or two to the bake time. Baked cookies also freeze well. Store them airtight for up to 1 month and enjoy soft, chewy peanut butter cookies anytime. This recipe is part of our 10-Ingredients or Less Recipes Collection. If you try this recipe, please come back and give it rating – I love hearing from you! NutritionCalories: 127kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 73mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 128IU | Calcium: 18mg | Iron: 1mg More to Bake And Eat Buttery Jam Thumbprint Cookies – These melt-in-your-mouth jam thumbprint cookies are supremely tender and buttery– they’re also the easiest (egg-free!) version you’ll find.  Thick and Chewy Triple Chocolate Cookies – These are the BEST chocolate-chocolate (and chocolate) cookies we’ve ever had the pleasure of baking and devouring. Salted Caramel Cookies – If caramel and chocolate are your favorites, then you have to make these salted caramel cookies!  Chewy, Soft Gingerbread Cookies – These chewy soft gingerbread cookies are chewy and delicious, thanks to the combination of ginger, cinnamon, and molasses.  The post Chewy Peanut Butter Cookies appeared first on Chew Out Loud.

CNN's Kaitlan Collins was not pleased during a Thursday interview she had with Health and Human Services Secretary Robert F. Kennedy Jr., when he accused the media of being complicit in spreading false information during the COVID pandemic. "You know, one of the big mistakes that you and many of...