For all the trash he talked about them, Donald Trump seems hellbent on making Dick Cheney and John McCain proud.

With his latest illegal strikes on Iran, Trump the “peace president” has once again chosen to meddle abroad to distract from the fact his domestic policy agenda is failing the American people.

As Trump himself put it in 2012, “Remember that I predicted a long time ago that President Obama will attack Iran because of his inability to negotiate properly-not skilled!”

After blowing up boats in the Caribbean and killing a bunch of people in Venezuela, it’s clear the president quite enjoys his power to end lives. The receipts go back years: some of his only vetoes as president in his first term were in response to congressional efforts to block his involvement in Saudi Arabia’s war in Yemen. Also in his first term, civilian deaths in Afghanistan surged thanks to escalating airstrikes there on his orders.

LOS ANGELES — If there was suspense to be found during Tuesday night’s return leg in the first round of the CONCACAF Champions Cup at BMO Stadium, it had nothing to do with the outcome.

After thrashing Real España by five goals on the Honduran club’s home field last week, the Los Angeles Football Club had virtually no chance of missing next month’s Round of 16.

Playing before an announced crowd of 10,491 in its 2026 BMO Stadium debut, LAFC officially moved through to the next stage of the continental tournament, winning 1-0 (7-1 on aggregate), courtesy of defender Nkosi Tafari’s first-ever goal for the club near the 1-hour mark.

The only unsettled matter coming into the contest centered on whether or not LAFC’s stars – Son Heung-min and Denis Bouanga, who combined for four goals and four assists in the first leg – would play during a stretch of four games in 12 days to begin the season.

And if so, why?

Rotating seven of the 11 players he used in both of the club’s two matches, LAFC head coach Marc Dos Santos opted to include Son and Bouanga on the team from the kickoff.

Despite the participating powerhouse duo, LAFC could not engineer anything of note for much of the first 45 minutes.

LAFC did not take its first shot on goal until nearly a half-hour into the match when Swedish newcomer Amin Boudri, in his debut for the Black & Gold, set up Tyler Boyd, whose attempt was saved by España goalkeeper Luis Lopez, a member of LAFC’s expansion team in 2018.

Prior to the conclusion of the opening half, LAFC also forced Lopez into a diving save off the foot of Canadian midfielder Ryan Raposo.

Starting alongside Son, Bouanga, Stephen Eustáquio and Nkosi Tafari, Dos Santos went with goalkeeper Thomas Hasal; defenders Kenny Nielsen and Ryan Hollingshead; midfielders Raposo, Boudri, Mathieu Choiniere; and forward Tyler Boyd.

España’s best opportunity occurred at the half-hour mark when an errant pass from Hasal prompted a bounced shot by Darixon Vuelto, one of three alterations to the visitors’ lineup from last week.

Dos Santos removed Son, Bouanga and Eustáquio at halftime, leaving the bulk of the work to his bench, including 17-year-old Jude Terry who made his LAFC debut to start the second half.

Boudri, 21, acquitted himself well, growing into the game and creating several dangerous opportunities for himself and his teammates, who will face Costa Rican power LD Alajuelense in the Round of 16. The two-leg series begins March 10 at BMO Stadium, and wraps up a week later at Estadio Alejandro Morera Soto.

Three seasons ago, LAFC’s run to the 2023 Champions League final opened against Alajuelense. Winning 3-0 on the road thanks to a Bouanga hat-trick, LAFC held on in the second leg to advance 4-2 on aggregate.

Matching its start from 2023, this is the second time in nine seasons that LAFC came out victorious in its first three games. Next, the club heads to Houston for an MLS match against the Dynamo on Saturday.

More to come on this story.

Recently, when talking about food with family and friends, the subject of beans has come up in our conversation. Indeed, beans are having their moment. Whether canned, dried, or steamed and packaged in refrigerated containers, it seems that people can’t get enough of them.

Beans are high in protein, fiber, vitamins and minerals. Important attributes, but there is more to say about their surge in popularity. Many sources tout that they help your gut, your blood pressure, and your cholesterol numbers. Throw frugality into the mix, and you have a winning ingredient. And, of course, they can be very delicious.

Creamy White Bean Soup with Chorizo Oil and Garlicky Crumbs

Spanish chorizo is a cured, dry sausage seasoned with paprika, served sliced like salami, while Mexican chorizo is a fresh, raw sausage seasoned with chili peppers and vinegar that must be cooked and crumbled like ground meat, often used in eggs or tacos. It is the Spanish style chorizo that is used as an irresistible garnish atop this creamy soup.

Yield: 4 to 6 servings

INGREDIENTS

Chorizo Oil and Garlicky Breadcrumbs:

5 tablespoons extra-virgin olive oil, divided use

1/4 cup panko breadcrumbs

1 garlic clove, minced

Pinch of salt

2 1/2 ounces Spanish-style chorizo sausage, finely chopped

Soup:

2 tablespoons extra-virgin olive oil

1/2 cup chopped onion

1/3 cup minced celery

3 sprigs fresh thyme

2 garlic cloves, thinly sliced

Pinch of ground cayenne pepper

2 (15-ounce) cans great northern beans, undrained

2 tablespoons grated Parmesan cheese

2 cups chicken broth, divided use

2 tablespoons unsalted butter

1/2 teaspoon lemon juice, plus extra for seasoning

DIRECTIONS

1. For the chorizo oil and garlicky breadcrumbs: Cook 1 tablespoon oil and panko in 8-inch skillet over medium heat until golden brown, 3 to 5 minutes, stirring frequently. Add garlic and cook until fragrant for about 30 seconds. Transfer to bowl and stir in salt. Heat remaining 1/4 cup oil and chorizo in now-empty skillet over medium heat until chorizo is crispy, about 2 minutes, stirring frequently. Using a slotted spoon, transfer chorizo to paper towel-lined plate and cover skillet to keep oil warm.

2. For the soup: Heat oil in large saucepan over medium heat until shimmering. Add onion and celery and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add thyme sprigs, garlic, and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Add beans and their liquid and stir to combine. Reduce heat to medium-low, cover, and cook, stirring occasionally, until beans are warmed through and just starting to break down, 6 to 8 minutes. Remove from heat and discard thyme sprigs.

3. Process bean mixture and Parmesan in blender on low speed until thick, smooth puree forms, about 2 minutes. With blender running, add 1 cup of broth and butter. Increase speed to high and continue to process until butter is incorporated and mixture is pourable, about 1 minute.

4. Return soup to clean large saucepan and whisk in remaining 1 cup broth. Cover and bring to simmer over medium heat, adjusting consistency with up to 1 cup hot water as needed. Off heat, stir in lemon juice. Season with salt and extra lemon juice to taste. Drizzle each portion of soup with chorizo oil and sprinkle with chorizo and breadcrumbs. Serve.

Source: “Mostly Meatless” from America’s Test Kitchen

Composed Mexican-Inspired Bean Salad

You can showcase different varieties of canned beans in this quick-to-prepare composed Mexican-inspired salad. Great northern beans are a delicious component, but cannellini or chili beans are a welcome substitute. If you wish to shave off some prep time, use sturdy storebought tortilla chips rather than making chips from scratch (skip step number one and two).

Yield: 4 servings

INGREDIENTS

2 large soft corn tortillas, cut into 1/2-inch strips

1 tablespoon neutral oil, such as canola oil or vegetable oil and pinch of coarse salt

3 tomatoes, diced

1 small white onion, diced

1 avocado, diced

1 1/2  cans (15-ounces each) great northern beans, drained, rinsed

1 teaspoon dried oregano

3 1/2 ounces feta cheese, cut into small dice

4 tablespoons extra-virgin olive oil

Juice of 2 limes

1 1/2 tablespoons finely chopped cilantro leaves

Optional: 1/2 to 1 jalapeño chili, seeds and membranes removed, finely diced

Salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.

2. Arrange strips of tortillas on prepared baking sheet. Drizzle with 1 tablespoon neutral oil and sprinkle with a little salt. Bake for 4 to 6 minutes, or until golden brown and crisp. Cool.

3. Arrange components in a large, rimmed bowl or platter, giving each component its own space. Arrange tomatoes, onion, avocado, and beans. Sprinkle on oregano and feta. Drizzle with olive oil and lime juice. Garnish with cilantro and jalapeno (if using). Season with salt and pepper. Add tortilla chips.

Source: Adapted from “Bold Beanco: Full of Beans” by Amelia Christie-Miller

Kale and Cannellini Beans with Crumbled Sausage

Most supermarkets sell bags of coarsely chopped curly-leaf kale. I couldn’t have imagined such a product when I started writing fruit-and-vegetable cookbooks almost 20 years ago. Back then kale was only available in bundles, if at all. For the most part, the chopped product is free of thick stems, but occasionally a sturdy bit or two sneaks in. That little bit of stem isn’t worrisome. This recipe combines the deep green veg with cannellini beans and crumbled Italian sausage for a quickie one-dish meal. The cannellini beans, large white kidney beans, add a lovely starchy-sweet edge. The sausage? Use the sweet variety for the mildest taste or add spicy attitude with hot sausage. I usually use a turkey sausage, some mild, some spicy.

Yield: 4 main-course servings

INGREDIENTS

8 ounces Italian sausage, bulk or casings removed; see cook’s notes

2 tablespoons extra-virgin olive oil

4 cups (large stems removed) coarsely chopped, washed curly kale

4 large garlic cloves, thinly sliced

1/2 cup water

Salt and freshly ground black pepper

One 15-ounce can cannellini beans, undrained

2 tablespoons red wine vinegar

Cook’s notes: For a vegetarian version, omit sausage and add a good pinch of dried red pepper flakes along with the beans; garnish with chopped fresh basil. OR, substitute vegetarian Mexican-style chorizo for the sausage using 5 ounces and prepare as directed.

DIRECTIONS

1. Put sausage in medium-sized skillet on medium-high heat. Break it up with a spatula, heating until sausage is thoroughly cooked and no pink color remains, about 4 to 5 minutes. Drain on paper towel and set aside.

2. Heat oil in large, deep skillet on medium-high heat. Add kale, garlic and 1/2 cup water; season with salt and pepper to taste. When liquid comes to a boil, cover and cook until kale is tender, about 10 minutes, tossing mixture two- or three-times during cooking.

3. Stir in beans, vinegar, and sausage; cook until beans are hot, about 2 minutes. Taste and adjust seasoning if needed. Serve in shallow bowls.

Source: “50 Best Plants on the Planet” by Cathy Thomas ($29.95, Chronicle)

White Bean Dip with Rosemary, Roasted Garlic and Hot Sauce

This tasty concoction can be used as a dip or a sandwich spread topped with sliced tomato and lettuce. It’s handy to have on hand in the refrigerator as a quick snack served with sliced baguette or sturdy crackers.

Yield: 4 servings

INGREDIENTS

1 1/2 tablespoons extra-virgin olive oil, divided use

1 1/2 tablespoons coarsely chopped fresh rosemary leaves

1 (15-ounce) can cannellini beans, drained, rinsed

1 head of roasted and cooled garlic, see cook’s notes

Salt and freshly ground black pepper to taste

1 1/2 teaspoons fresh lemon juice

1 teaspoon Frank’s RedHot Original sauce, plus more to taste

About 2 to 3 tablespoons hot water

For serving: raw vegetables, crackers, pita chips, tortilla chips, baguette slices

Cook’s notes: To roast garlic, preheat oven to 375 degrees. Cut off top (pointed end) of the head of garlic to expose the cloves. Place it on a sheet of aluminum foil and drizzle on 1 teaspoon extra-virgin olive oil. Enclose in foil and place on a baking sheet. Roast for 45 minutes. Cool enough to safely hold.

DIRECTIONS

1. Heat 1 tablespoon olive oil in a small skillet on medium-high heat. Add rosemary and cook for 1 to 2 minutes, until slightly golden and toasty. Remove it from heat and transfer it (including oil) to a small bowl. About 1 teaspoon of this rosemary will be reserved for a garnish.

2. In a food processor, add cannellini beans and squeeze the roasted garlic cloves out of the husks atop the beans. Discard husks. Add all but 1 teaspoon of the toasted rosemary and the oil it cooked in. Add salt and pepper to taste, juice and Frank’s RedHot sauce. Process until smooth, adding enough warm water to have a smooth consistency. Taste and add more Frank’s RedHot sauce if desired.

3. Spoon mixture into a bowl. Top with a drizzle of olive oil. And scatter reserved rosemary on top. Serve with vegetables, crackers, or baguette slices, or pita chips, or tortilla chips.

Source: Adapted from “Easy Everyday” by Jessica Merchant

COLUMBUS, Ohio — Jaloni Cambridge scored 33 points, including 16 in the fourth quarter, and No. 10 Ohio State used a 15-0 run to rally for a 88-83 victory over USC in a Big Ten Conference women’s basketball game on Sunday.

It was Cambridge’s fifth 30-point game this season. The sophomore was 12 of 21 from the field and 8 of 9 from the line as the Buckeyes (23-5, 11-4) snapped a two-game losing streak.

Cambridge also had three steals and forced USC to commit a season-high 25 turnovers as the Trojans (17-10, 9-7 Big Ten) had their six-game winning streak come to a close.

USC’ freshman Jazzy Davidson scored a season-high 32 points, including six 3-pointers, before fouling out with 1.1 second left. The freshman also had six rebounds and four assists.

Ohio State’s Chance Gray had 16 points and Kennedy Cambridge scored 14 points and four steals before fouling out with 4:06 remaining.

Kennedy Smith had 18 points and Dayana Mendes 13 for the Trojans.

There were 13 lead changes and six ties before Ohio State took control.

The Buckeyes trailed 65-61 early in the fourth quarter before going on their decisive run. Jaloni Cambridge had seven points as Ohio State was 5 of 7 from the field while USC committed four turnovers.

The Trojans missed their first seven shots in the fourth quarter and had an 8:17 drought from the field. They made a late surge to get within 86-83 on a 3-pointer by Mendes with 2 seconds remaining, but Cambridge made a pair of free throws after being fouled by Davidson to make it a two-possession game.

Ohio State was 23 of 28 from the foul line. The attempts were a season-high while the makes were one off from tying it.

WESTWOOD — With the nation’s eyes on Westwood, with questions swirling about whether Mick Cronin had lost the fanbase and the locker room, the UCLA men’s basketball team authored a response. The Bruins played for their coach.

Amid this week’s judgment, Cronin implored, “Nobody’s got their players back more than me.” He sleeps well at night, he said, because nobody works harder to teach these guys. His players seconded that message.

Then on Saturday, they exemplified that support for their coach with a gritty effort to upset No. 10 Illinois, 95-94 in overtime.

How’s that for an apology?

The Bruins played with the toughness Cronin demands. They dove for loose balls. They fought for box outs. They didn’t blink despite being down 23 points in the first half deficit, or when trailing by one with 4.9 seconds left in overtime.

Needing one more punch, Donovan Dent mimicked the great Tyus Edney. He drove coast-to-coast, scooping home a game-winning layup as the buzzer sounded.

Dent finished with 14 points and 15 assists. He made up for missing a potential go-ahead 3-pointer at the end of regulation. Eric Dailey Jr. dropped a game-high 20 points despite fouling out in the second half. Tyler Bilodeau scored 16 of his 18 points in the second half and overtime, hitting a crucial corner 3-pointer to start the extra period.

But for the first 10 minutes, there were fears the drama surrounding UCLA was too much for the players to handle.

“We looked like we lost confidence,” Cronin said following the game.

UCLA inserted Skyy Clark into the starting lineup for the first time since Jan. 6, opting for a smaller lineup with Xavier Booker heading to the bench. Illinois, which entered Saturday as the nation’s sixth-best rebounding rate, exploited the size advantage.

The Illini grabbed seven offensive boards in the first 10 minutes, jumping out to a 23-point lead after Ben Humrichous hit his fourth 3-point shot. That capped a 20-0 Illinois run, as the Bruins missed 11 consecutive field goal attempts over a six-minute span.

Humrichous and guard Jake Davis bumped chests to celebrate the Illini’s hot start as the Bruins called a timeout. They responded with 23 points, taking the lid off the basket over the next six minutes. Clark hit a transition step-back 3-pointer, meeting the boos from visiting Illinois fans with gritty shot-making.

Still, Illinois retained a comfortable lead as they shot 10-of-19 from 3-point range in the first half to score 50 points. The Illini had a chance to increase that total on the final possession of the half, but committed a turnover. Trent Perry sprinted the other way, drawing a foul on a 3-point shot, converting each to bring UCLA within seven at the break.

UCLA carried that momentum into the second half. They started on a 13-6 run, tying the game after Dent found Dailey for a transition dunk. They continued that effort, with timely defensive rotations and solid box-outs to prevent second-chance points.

Booker put-back a layup to give the Bruins their first lead. Dent dished a no-look pass to Tyler Bilodeau for a dunk. Dailey hit a corner 3-pointer, and Bilodeau flared for another one to give UCLA a five-point lead.

Illinois responded. Keaton Wagler and Zvonimir Ivisic connected for the alley-oop. Humrichous banged his fifth 3-pointer of the night, and Dent’s miss sent the game to overtime.

Despite that miss, UCLA carried that energy into the extra period, earning a victory that can rewrite their season.

The scores from Friday’s games in the CIF-SS boys basketball playoffs.

CIF-SS BOYS BASKETBALL PLAYOFFS

FRIDAY’S SCORES

OPEN DIVISION

Quarterfinals

Sierra Canyon 70, Santa Margarita 47

Notre Dame/SO 59, Corona Centennial 56

Harvard-Westlake 49, Crespi 46

La Mirada 73, Redondo Union 70

State play-in games

St. John Bosco 70, Corona del Mar 42

Damien 59, Etiwanda 46

SEMIFINALS

DIVISION 1

Crean Lutheran 67, Rancho Christian 55

JSerra 103, Inglewood 91

DIVISION 2

Bishop Amat 65, Eastvale Roosevelt 51

Hesperia 57, Mater Dei 52

DIVISION 3

Murrieta Mesa 63, Warren 56

Aliso Niguel 66, Gahr 59

DIVISION 4

Trabuco Hills 69, Norte Vista 62

Colony at Shalhevet, Saturday, 8:30 p.m.

DIVISION 5

Serra 89, Vasquez 80

Pilibos 59, San Juan Hills 42

DIVISION 6

Ramona 60, Valencia/P 57

Laguna Hills 62, Moreno Valley 51

DIVISION 7

Salesian 61, Canyon/CC 58

Rialto 52, Rowland 44

DIVISION 8

Redlands Adventist at Victor Valley, Saturday, 6:30 p.m.

South El Monte 45, Edgewood 43

DIVISION 9

Colton 58, Santa Maria Valley Christian 45

Pacific 62, Samueli Academy 41

Note: The schedule for the CIF-SS finals on Feb. 27-28 will be announced Monday, Feb. 23.

The 25-acre Von Karman Creative Campus in Irvine will flip to housing with help from its new owner, Lennar Corp., in a joint venture with TPG Angelo Gordon.

Irvine-based IRA Capital, which sold the campus in late January for $232 million, or $9.1 million per acre, bought the property in 2023 for $100 million, according to public documents provided by PropertyShark. The private equity company and partner Foxfield LLC in Boston spent two years working with Irvine officials to clear the path for as many as 426 for-sale homes to replace the sprawling office-industrial campus and its nine buildings.

VKCC, which is just a short walk to a Walmart Supercenter, sits across Barranca Parkway from the bustling District at Tustin Legacy shopping center.

In a news release from Foxfield, the company said the site required “a coordinated strategy encompassing tenant transitions, entitlement planning and community engagement.”