first_imgWorld Cup 2019: England name Jofra Archer in final squad of 15World Cup 2019: Jofra Archer, who was knocking on the doors of England selection after a string of strong performances, was named in England’s 15-man squad for the 2019 Cricket World Cupadvertisement India Today Web Desk LondonMay 21, 2019UPDATED: May 21, 2019 14:45 IST Jofra Acrher named in Englan’d final squad for 2019 World CupHIGHLIGHTSJofra Archer and Liam Dawson have been named in England’s 15-man squad for the World CupDavid Willey and Joe Denly missed out as ECB announced the final squad on TuesdayEngland recently beat Pakistan in a 5-match ODI series as part of preparations for the World CupEngland have announced their final 15-man squad for the World Cup 2019 with fast bowler Jofra Archer making his place in the team at the expense of seamer David Willey.England have made three changes to the prelimanry World Cup squad they had announced ahead of ODIs against Ireland and Pakistan this month. Joe Denly has made place for all-rounder Liam Dawson, while James Vince has been named the replacement for Alex Hales who was omitted from the team afer failing a drugs test.An ECB press release said Dawson made it to the squad after a run of good form for his county.”Hampshire’s Liam Dawson returns to the England set-up for the first time since sustaining a side strain during last October’s limited-overs tour of Sri Lanka.”Sussex’s Jofra Archer was called up after his debut in the Royal London ODI series against Pakistan.”The 24-year-old fast bowler played two matches in England’s four-nil series victory over the past month.”The 29-year-old left-arm spin-bowling all-rounder has been in fine form for his county, claiming 18 wickets and averaging 45 with the bat during Hampshire’s run to the Royal London One-Day Cup final.”James Vince, the classy Hampshire top-order batsman, is also included having played his part during the Royal London ODI series against Pakistan. The 28-year-old will be looking to add to his 10 caps during the tournament.”From the preliminary squad that was announced last month, Kent’s Joe Denly and Yorkshire’s David Willey miss out on selection.”The squad will report to the Ageas Bowl, Southampton on Friday ahead of the warm-up fixture against Australia on Saturday,” the release said.advertisementWorld Cup 2019 squad: Jonny Bairstow, Jason Roy, Joe Root, Eoin Morgan (c), Ben Stokes, Jos Buttler, Moeen Ali, Chris Woakes, Liam Plunkett, Adil Rashid, Mark Wood,James Vince, Tom Curran, Liam Dawson, Jofra ArcherAlso Read | Keep it funny, not personal: Moeen Ali urges fans to go easy on Smith and WarnerAlso Read | Former Australian cricketer Michael Slater kicked off plane after creating ruckusAlso See For sports news, updates, live scores and cricket fixtures, log on to indiatoday.in/sports. Like us on Facebook or follow us on Twitter for Sports news, scores and updates.Get real-time alerts and all the news on your phone with the all-new India Today app. Download from Post your comment Do You Like This Story? Awesome! Now share the story Too bad. Tell us what you didn’t like in the comments Posted byAnita Jat Tags :Follow Jofra ArcherFollow 2019 World Cuplast_img read more

NEW YORK — Memoirist no more? It’s hard to believe, but “Save Me the Plums” just might be the last such narrative for Ruth Reichl.Her latest, after “Tender at the Bone,” ”Comfort Me with Apples” and a lifetime’s worth of others, has Reichl taking on her decade as editor in chief of Gourmet magazine, and it comes nearly as long after the 70-year-old magazine was abruptly shut down on her watch.This is Reichl’s side of the story, part ode to the friends she made at Gourmet (she thanks late publisher Si Newhouse) and part plain talk about 2009, the year of the end for the iconic monthly and a painful time for the magazine industry as a whole.The multiple James Beard-winning and bestselling Reichl was credited with modernizing Gourmet while she was treated to a level of luxury served up by Conde Nast that took some getting used to. That after her stint — and disguises — as restaurant critic for The New York Times and the Los Angeles Times.At 71, Reichl has been far from idle. She’s been at her typewriter, as always, putting out her first novel, “Delicious!”, and most recently a cookbook, “My Kitchen Year.” And she’s been cooking, joyously, for the people who matter most, friends and family.Oh, and she still tweets delectably to her 1.3 million followers: “It’s spring! Ecstatic birds flit through sunny skies. Deer leap through the woods. Hot biscuits. Strawberries. Happy.”Our conversation with Ruth Reichl:AP: When did you start writing this book?Reichl: I guess I kind of started writing it right after the magazine closed, or at least thinking about writing it at that point. I was so devastated. It took me a while. But I then decided I would write a novel first, that I would just go away and imagine myself into another place. It actually worked. I had a lot of fun writing that novel and just leaving reality behind.Maybe three years ago I thought, now it’s time. It’s time to write the Gourmet book.AP: Is it also time to finally write off the paper media industry, including magazines?Reichl: I think it’s way too early for that. I think we’re in this revolution and none of us really knows how it’s going to come out. There are all these surprising moments in this. People thought that digital books were going to kill books. It hasn’t happened.People want paper media. We’re still in that place now where we’re figuring out what’s better digitally and what’s better tactually. What do you really want to hold? Gourmet was something you could dream about. It wasn’t just information. We still need that.AP: You transformed Gourmet. How did Gourmet transform you?Reichl: I went in there as kind of a Cinderella. I was an ordinary person and suddenly I am dropped into this place where anything is possible, and you live like a rich person for a while. You have hair and makeup people show up at your house in the morning and fluff you for the day. It’s really, really fun and it’s kind of exciting.But I got to this point where I realized what really mattered to me was the magazine, my staff, the wonderful things that we could do there. The rest of that stuff was just unnecessary.AP: You took a transformative, on-the-cheap trip to Paris near the end. You harkened back to your hippie past at Berkeley and flew economy for the first time in a long while. When was the last time you flew economy as you did on that trip?Reichl: Uh, this morning. Otherwise it’s a lot of money for a few hours. I was on stage the other night and somebody was talking about Uber and I said it’s really cheap if you do Uber Pool. And he looked at me and he said boy, you really still are a Berkeley hippie, aren’t you?AP: Do you miss being a boss?Reichl: I miss that enormous pleasure of the collaboration and what happens when you work with a group of people and somebody has an idea and somebody else takes it and says I can make it better. As a group, you build something. I miss that. I really miss that.AP: How has the experience of cooking changed for you now that you’re a civilian?Reichl: I find a deeper pleasure. Being someone who spends most of my time writing means I have time to cook. Being at Gourmet I was really trying to balance family life and work life. There were times when I would not even take my coat off before I was throwing things into the pan.I still gain enormous amounts of pleasure from cooking.AP: Do you have a favourite thing to cook?Reichl: I mostly cook for other people. I get up in the morning and I say to my husband, what do you want for dinner? That gives me great pleasure. If people are coming over I think, oh, Peter really loves blueberry pie, so I’ll make a blueberry pie.AP: What does Ruth like to cook just for Ruth?Reichl: So much of cooking for me is about aroma. I love the way chicken soup smells when it’s cooking. It fills the house and calms you down. That’s a real pleasure for me.AP: Do you make matzo balls?Reichl: I’ve never made a matzo ball in my life.AP: So what’s next?Reichl: I’m about to write another novel and I have a contract to write a third.AP: Will they be food themed?Reichl: One of them is food themed and one of them is not. But I always go to the food place. It’s just in my DNA.Leanne Italie, The Associated Press read more