SINGAPORE — President Donald Trump will leave Singapore Tuesday night after his historic summit with North Korean leader Kim Jong Un the White House said Monday, adding that talks between U.S. and North Korean officials "are ongoing and have moved more quickly than expected." A White House statement said Trump will hold a one-on-one meeting with Kim Tuesday morning, with only translators present, followed by a working lunch and an expanded bilateral meeting that will include Secretary of State Mike Pompeo, Chief of Staff John Kelly, and National Security Advisor John Bolton. The U.S. president will then address the media before flying out late Tuesday Singapore time. Previous reports had suggested Trump would leave on Wednesday. On the eve of the first encounter between a sitting U.S. president and a leader of North Korea, American officials are maintaining any resulting agreement must lead to an end of North Korea’s nuclear weapons and ballistic missile threats. There will not be a repeat of “flimsy agreements” made between previous U.S. administrations and North Korea, U.S. Secretary of State Mike Pompeo told reporters in Singapore on Monday. “The ultimate objective we seek from diplomacy with North Korea has not changed — the complete, verifiable and irreversible de-nuclearization of the Korea peninsula is only outcome that the United States will accept,” declared Pompeo. Sanctions will remain until North Korea completely and verifiably eliminates its weapons of mass destruction programs, added Pompeo. “If diplomacy does not move in the right direction, those measures will increase,” he said. Pompeo said he is “very optimistic” the meeting Tuesday between President Donald Trump and North Korean leader Kim Jong Un “will have a successful outcome.” “It’s the case in each of those two countries there are only two people that can make decisions of this magnitude and those two people are going to be sitting in the room together tomorrow,” said Pompeo. He declined, however, to reveal any details of the... What is probably true about Macron? Pick the correct answer from the following options: - not enough information - he enjoys his visit to the US - he has dandruff - he likes reporters
he enjoys his visit to the US

The Marshall police were looking for the killer, but they had no evidence or witnesses. The case would go cold in a hurry. Carnie was ready to check out of her room--not because of any fear of getting caught--just from boredom. She hadn't sold the old lady's jewelry, but had plenty of cash anyway. Carnie flipped open her cell phone and dialed. "Hello?" "Hey, Sis, how are you doing?" "Fine. What's going on?" "How about if I come stay with you guys for a few days before the wedding?" "You mean now?" "Yeah. If you don't mind." "Uh...sure, that'll be fine." "Great. It'll be like old times." "No, no. I can't party all night and get drunk." Carsie laughed. "Okay. Maybe not exactly like old times. But we'll have fun. See you in thirty minutes." "Thirty minutes? Where are you?" But Carnie had already hung up. It was hard to believe that her sister, Carsie, had wormed her way into the heart of the wealthy doctor. Sis had a lot more patience than she did. She would have just slit his throat and skipped town with his fortune. Surely Carsie hadn't actually fallen in love with the nerd. Maybe her biological clock had started ticking too loud to ignore. Carsie was about to turn 31, and Carnie was only a year behind her. But unlike her sister, Carnie didn't need a man to support her and give her babies. Anything she needed she would get for herself, thank you very much. But it would be hysterical to watch Carsie go through the whole 'until death do we part' shtick. Would she actually have the balls to wear a white dress? If the color of the dress indicates the purity of the bride, maybe she should go with midnight black. Why did Carnie think her sister was marrying the doctor? Pick the correct answer from the following options: - She wanted to get back at her ex - She loved him - Her biological clock was ticking - not enough information
Her biological clock was ticking

When I was writing the manuscript for Florentine, I enlisted the help of an army of recipe testers — about 80 people from all over the world — to test every recipe thoroughly. Only one came back to me consistently with problems. From Minnesota to Melbourne, three testers wrote to me that their very first attempt at making Tuscan gnudi (ricotta and spinach balls that, rather than be encased in pasta like for ravioli, are simply dusted in flour) resulted in a pot of simmering water with “dissolved” gnudi. It reminded me of Pellegrino Artusi’s potato gnocchi recipe in his famous cookbook from 1891, where he interrupts the recipe instructions to mention a signora who, upon attempting to stir the gnocchi cooking in the pot, finds they have disappeared – O dove’erano andati? “Where did they go?” In the case of the gnocchi, there was too little flour used, according to Artusi. But in the case of the gnudi, I already had a hunch. I grilled all three testers on a number of various factors — was the water just simmering, not on a rolling boil (which can destroy delicate gnudi), did they drain the spinach very well, and equally the ricotta (one said she even drained it overnight)? Did they use “proper” ricotta? Aha. “Proper” ricotta. The kind that was only made a day or so earlier, the leftovers of the cheese-making process, the real deal. The kind that you can see in a deli counter, standing on its own, that gets cut into a big wedge and weighed when you order it. Not the kind you buy at the supermarket, in a tub, that so often is grainy, more like the consistency of yogurt, has no structure, and is full of unnecessary gums or additives. All my recipe testers had used the second kind — to be fair, some were new to the idea of buying ricotta and in their neighbourhood only had access to this. In that case, it would have probably been better to make your own, or choose another recipe. When does the author suggest to used the right type of ricotta? Pick the correct answer from the following options: - Any time - it'll have better structure - not enough information - Only when needed - the ricotta in the tub is just as good - There is no right type of ricotta

Any time - it'll have better structure