娄底开放式耳、鼻、喉学辅助教学系统(安顺仿古针灸铜人) (今日更新中)

(CNN) - It's beginning to look a lot like 1990 in a new ad for Google Assistant that features Macaulay Culkin.The actor who played the young Kevin McAllister, who was famously left at home as his family traveled to France in the hit Christmas comedy "Home Alone," appears in the ad acting out some of the memorable parts of the movie.Culkin, who has been seen with long hair and facial hair in recent years, is clean shaven and has a similar style to his 8-year-old self in the ad.Watch the video to see it. 515

(KGTV) — Health officials say another case of coronavirus has been confirmed in someone who hasn't had any known contact with a confirmed case or traveled abroad recently.The patient is considered a presumptive positive case, according to the Centers for Disease Control and Prevention.Santa Clara County Public Health Department spokesperson Maury Kendall told the Associated Press that the patient is isolated at home.RELATED:UC San Diego, SDSU cancel South Korea study abroad programs due to coronavirusSan Diego County now able to test for coronavirusSan Diego-based Olympic hopefuls undeterred by coronavirus threatSome Americans refusing to buy or drink Corona beer amid coronavirus outbreak, according to surveyFriday's case comes a day after state officials said a woman hospitalized at UC Davis Health Center in Sacramento tested positive for COVID-19. That patient was the first case of coronavirus without having any known contact with someone who is infected.State officials say there are currently 33 people across California with the virus.Solano County Public Health Officer Dr. Bela Matyas says officials have identified dozens of people who have had close contact with the woman. They are quarantined in their homes and a few have shown symptoms requiring isolation, the AP reported.Besides the two patients, all 59 other cases in the U.S. have been for people who traveled abroad or had close contact with others who traveled, according to the AP.The Associated Press contributed to this report. 1522

(KGTV) — California is now allowing breweries, bars, wineries, and distilleries to sell drinks to-go if they partner with a meal provider to provide food as well.The state's Department of Alcoholic Beverage Control (ABC) announced the change Friday, allowing locations that do not have their own kitchen to reopen for business in some fashion.The change comes after several requests to expand to-go sales to breweries, bars, wineries, and distilleries that do not have kitchens, according to ABC. In March, the agency allowed those locations with kitchens to sell drinks to-go with food.RELATED:Pacific Beach's El Prez shut down for violating health ordersWhat to know: Changes at beaches, restaurants this Memorial Day weekendABC says the change will help more than 50,000 small and large businesses affected by economic challenges amid the coronavirus pandemic."We know businesses have suffered as they continue fighting to slow the spread of COVID-19," said ABC Director Jacob Appelsmith. "We have heard directly from these businesses that the notices of regulatory relief can give them a boost and help bring more people back to work."On May 15, the ABC issued another change that will allow these businesses to use parking lots, patios, and sidewalks to spread out dine-in customers. The agency says it is also now allowing virtual wine tasting, free alcohol delivery, extended delivery hours, alcohol transactions through pass-out windows or trays, and distilleries to make hand sanitizer approved by the FDA. 1523

(KGTV) — "Star Wars" fans have been waiting with Jedi-like patience — perhaps, barely — for Disney to reveal its version of a galaxy far, far away."Star Wars: Galaxy's Edge" is set to open at Disneyland Resort this summer and Walt Disney World Resort this fall, and has promised to fully immerse guests into the "Star Wars" universe at Black Spire Outpost on the planet Batuu.While the secrets of the outpost remain for guests of the remote planet to discover, Disney has shared details about the rides, foods and drinks, and merchandise fans will get to experience and enjoy at the theme parks' expansion.THE RIDESThe attractions at "Galaxy's Edge" aim to be some of the most ambitious rides at the theme parks, launching park-goers into their own "Star Wars" adventures.Millennium Falcon: Smuggler's Run invites a new generation of smugglers to board the Han Solo's iconic vessel and control the ship from the cockpit with a crew of pilots, gunners, and engineers. The adventure will put guests in complete control of the ride, as the decisions of guests and its effects are created in real-time, according to Dan Brooks, Lucasfilm senior content strategist and editor of StarWars.com.“It’s a completely interactive experience,” Scott Trowbridge, studio leader at Walt Disney Imagineering, tells Brooks. “So if you don’t fire and hit that TIE fighter that’s coming after you, it may get some shots and create some damage on the ship that then you have to fix. If you don’t fly right, you smash into a wall. You’re truly in control of what happens on your mission.”GALLERY: The attractions coming to Disneyland's "Star Wars: Galaxy's Edge"Every detail of the Falcon can be seen in its halls as well, from random gear and cables to scuffs along the walls and the dejarik table — just remember to let the Wookie win.Rise of the Resistance pits guests into a different adventure, smack dab in a First Order Star Destroyer trying to escape a fleet of Stormtroopers and Kylo Ren himself. Guests journey through the attraction on a trackless vehicle, meeting Rey (actress Daisy Ridley), Finn (actor John Boyega), and Poe (actor Oscar Isaac) along the way.There are even life-size recreations of Poe Dameron's X-Wing and A-Wing fighters and TIE fighters. "The journey from the entrance to the ride location is seamless, and the hangar of the Star Destroyer is downright huge," Brooks describes.THE FOODS AND DRINKS"Galaxy's Edge" won't feature your everyday hot dog and candy options. Guests are in a whole different culinary universe (for the better.)Guests can choose from eateries like Docking Bay 7 Food and Cargo, Ronto Roasters, the Milk Stand, Kat Saka's Kettle, and Oga's Cantina for an assortment of dishes and drinks capturing the "Star Wars" universe.Dishes will include foods like "Ronto Wrap" (Portuguese sausage, roasted pork, and cabbage slaw), "Fried Endorian Tip-Yip" (fried chicken), and "Felucian Garden Spread" (plant-based dish with hummus and pita bread), Brooks described. So don't worry, they're made of actual our-universe food.GALLERY: Delicious foods, drinks at Disneyland's "Star Wars: Galaxy's Edge"And of course, there are the treats. Guests can indulge in desserts like raspberry creme puffs, chocolate cake, and a space-age kettle corn mix — all of which have their own very "Star Wars" name.Creative drinks, of both the alcoholic and non-alcoholic nature, will also keep guests immersed. Colorful concoctions like the Tatooine Sunset (tea-based drink), Moof Juice (a fruit juice), and even Blue and Green Milk, the latter made popular in the latest "Star Wars" film, are all family-friendly options.Alcoholic selections like The Fuzzy Tauntaun, The Bespin Fizz, and The Outer Rim will look straight out of the films, sometimes bubbly and sometimes smokey. A selection of beers is also on tap for guests.THE TOYS AND GEARFrom lightsabers to droids to Jedi outfits, guests will be able to assume their ideal "Star Wars" identity.Dok-Ondar’s Den of Antiquities will feature rare and unique items, like Jedi artifacts, from across the "Star Wars" galaxy. For the Jedi, Savi’s Workshop offers hand-built lightsabers, custom made by guests — hopefully to provide balance to the universe. We're looking at you, Sith.GALLERY: Toys and merch heading to Disneyland's "Star Wars: Galaxy's Edge"The Droid Depot allows park-goers to construct their own droids to accompany them throughout the land. If guests value a different companion, the Creature Stall provides Porgs, tauntauns, and more. The Toydarian Toymaker also has an assortment of plush characters, wooden and tin toys, and trinkets for purchase.For outfits, First Order Cargo, Resistance Supply, and Black Spire Outfitters all offer options like uniforms, hats, jackets, pins, and other supplies covering the various allegiances in the "Star Wars" universe.EXTRASGuests can jump into even more immersive adventures using the Disney Parks Mobile App, which will provide new opportunities in the park for guests to engage with, like translating galactic languages, learning the contents hidden inside crates, and accomplishing certain tasks.The app can also interact with a variety of park elements, like droids, ships, screens, door panels, and more.And above the entire experience, "Star Wars" composer John Williams has provided musical scores created specifically for the park expansion. New music by other composers from around the world will also help deepen the experience as guests walk around. 5485

(CNN) -- We all do it: buy fresh fruits and veggies with the best of intentions to gobble them down, only to open the fridge a few days (or weeks) later to discover a rotten mess.One tweetfest tapped into our pervasive shame over store-bought salad: "Almost left the grocery store without buying a bag of spring mix to throw, unopened, into the garbage in two weeks.""I thought I was the only one!""I have one in the fridge. I'm afraid to make eye contact.""I have a friend who calls the veg drawers in her fridge, the rotters.""I find comfort in knowing this is a universal epidemic.""Good lord, there's so many of us! What percentage of store-bought spring mix is actually consumed? 8%?"It doesn't have to be that way. You can learn to choose the freshest fruits and veggies, clean and store them properly and be assured at least a few more days of usable life.Store bought spring mix and leafy greensLet's start with our "universal" waste disgrace -- store-bought spring mix. First, check out the best-by or expiration date (it may help to pull from the bottom or back of the stack to get a date further in the future). Then before you buy, inspect. Are any wet or bruised leaves visible? If so, keep looking.Once you've bought the freshest and driest salad you can find, you'll want to open it as soon as you get home and, with freshly washed hands, transfer the leaves into a large bowl. As you put those leaves back into the plastic container, remove any bruised or spoiled pieces and discard. Just as a bad apple will more quickly rot the barrel, those leaves will shorten the life of the rest of your salad greens.Trouble keeping spinach fresh in those large, cheap containers? The same trick applies.And if the greens say "pre-washed" there's no need to rewash them, according to Shuresh Ghimire, an extension vegetable specialist at UConn Extension at the University of Connecticut."The assumption is that the pre-washed salad is washed at a commercial washing facility with quality water following the FDA guidelines," Ghimire said.Your sink, on the other hand, may be full of bacteria. In fact, it's one of the dirtiest places in your home. No wonder Uncle Sam has more faith in commercially pre-washed greens.Greens by the bunch If you buy lettuce by the head or greens by the bunch from the farmer's market or grow your own, they may contain sand or dirt as well as bacteria.Before washing, trim the ends, discard outer leaves as well as any broken leaves. Breaks in the stem or leaves offer pathways for pathogens to enter the cells, therefore escaping a rinse or any antimicrobial you use.Immersing the leaves in a bowl of tap water for a few minutes can loosen up any dirt. Again, don't use the dirty sink to soak.But be careful with the water temperature -- and this applies to all vegetables and fruits -- it should be about the same temperature as the produce you are washing.If immersed in water more than 10 degrees Fahrenheit colder than the produce, it will create a vacuum -- due to air cells contracting within the produce -- and pull in wash water, Ghimire said."If the wash water is contaminated, anything in that water, including foodborne pathogens, will be internalized or sucked into the produce," he explained, adding that it's likely to happen at the weak points of the stem and blossoms."Hot water is not desired as it would increase the temperature of the produce and decrease shelf-life," Ghimire said.Studies show adding vinegar to the water before you soak leaves can reduce bacteria, but it also can leave an aftertaste and may affect the texture of the greens. Balsamic and white vinegar seemed to be the best at killing E. coli and other nasty bacterias. Try 50% vinegar and 50% fresh water.If you choose a commercial produce cleaner, be sure it's labeled EPA certified.After washing, spin the leaves in a salad spinner. If you're storing, pat dry with paper towels before putting them into perforated or vented plastic bags and putting them into the crisper section of your refrigerator."Using the crisper in your fridge can prolong the freshness of fruit and veggies," said nutritionist Lisa Drayer, an author and CNN health and nutrition contributor."I rinse and dry lettuce leaves or raw veggies, such as celery, broccoli, and cauliflower, wrap them in paper towels, and store them in plastic bags or in plastic containers lined with paper towels," Drayer added.And don't forget to wash your salad spinner after about three uses -- if it will fit into the dishwasher, that's a great option to sanitize it.Veggies"Select veggies in season for maximum freshness, flavor, and nutritional value," said Drayer. And they cost less when in season, an extra bonus.To find out what veggies (and fruits) are in season, use this handy guide from the US Department of Agriculture."Firmness, shape, color, texture of skin, and aroma are keys to selecting the freshest produce," Ghimire said. "For example, a fresh broccoli would be firm, closed, dark-green florets, and tender stalks. Yellowing green-colored heads of broccoli are over mature."Once they are home, you'll want to take them out of the plastic bags if the bags aren't breathable or perforated."Produce are alive even after harvest and they continue to breath and transpire even on your counter top," Ghimire said.Brush off any loose dirt before storing.Storing veggies depends on the type. Many do fine in vented plastic bags or plastic containers. Others may fare better in brown paper bags."As brown paper bags absorb moisture and are breathable, they would better work for produce like mushrooms and strawberries that have a short shelf-life," Ghimire said.Potatoes and onions are also good choices for paper bags, Ghimire said. Because brown paper restricts the ability of light to penetrate, onions and potatoes won't turn as green as they would in clear plastic bags; it also reduces the chance of "hollow heart" in potatoes -- the black center you sometimes see which is caused by a lack of oxygen.Corn should be eaten immediately, but if it's still in the husk, it might last in the fridge one to two days, according to the University of Maine's Cooperative Extension. Asparagus degrades quickly after it's picked. When you get home, wrap a moist paper towel around the ends, then place in a plastic bag and store in the refrigerator.Some vegetables need to be kept out of the 40-degree Fahrenheit refrigerator to stay fresh and tasty. You probably know that tomatoes should be stored on the countertop.But did you know the same is true for basil, cucumbers, eggplants, onions, peppers, potatoes, pumpkins, squash and sweet potatoes?Cucumbers, for example, "may develop chilling injury if stored below 50 degrees Fahrenheit for more than two or three days," Ghimire said. "Produce kept outside the fridge should be stored in a cool, dry and well ventilated space."Wash before eating, of course, by using a vegetable brush on hard varieties like potatoes and carrots before peeling; more sensitive veggies can be rubbed briskly between your hands under running water.FruitsAgain, selecting fruits that are in season will allow you to buy them at the height of their freshness, flavor, and nutritional value."Fruits that still have their stems or leaf, such as in an apple, pear, and clementine, will be fresh longer," said registered dietitian Rahaf Al Bochi, owner of Olive Tree Nutrition and a media spokeswoman for the Academy of Nutrition and Dietetics."Look for fruits that are firm, don't have soft brown spots or bruises, and are not overly ripe," Al Bochi said, adding that they should not have an odor.Pears, peaches, plums and other soft fruits should be washed under slightly cool running water and dried with a paper towel before storing or eating."You should also wash the peels of bananas, oranges, avocados, and grapefruit with cool tap water as bacteria can transfer from the peel to the edible flesh," Drayer said.Melons, especially the type that have rough, pocked surfaces such as cantaloupes, should be washed with a vegetable brush under running water and patted dry before storing or eating. Why? Bacteria and other microorganisms can hide in those pits and be transferred to the inside flesh while cutting, or to other veggies and fruits while storing.The exception to the rule are grapes, cherries and berries."Berries should be washed just prior to eating because the moisture can cause them to spoil earlier," Drayer said.And here's a wrinkle: Some veggies and fruits don't play nicely together. That's because some release ethylene gas as they ripen, which can hurt some other produce."For example, apples, avocados, unripe bananas, peaches, nectarines, plums and tomatoes release ethylene gas -- and should not be stored with ethylene-sensitive produce, such as broccoli, Brussels sprouts, ripe bananas, lettuce, peppers, cucumber, eggplant, carrots, cauliflower, and sweet potatoes, as this can speed the decay of the sensitive produce," Dryer said.Fresh herbsLook for bright green foliage that isn't wilted. Once home, rinse them under cool water and then lay on paper towels in a single layer to dry. Some suggest using a salad spinner -- but gently.Storage will depend on whether the herb has a soft or woody stem.Soft herbs: Treat soft herbs like tarragon, parsley, cilantro, dill and mint like they are fresh flowers. Cut a half-inch off the ends and put the ends down in a jar of water. Cover the jar loosely with a plastic wrap and store in the fridge, changing the water every few days.Do the same with basil, but store it uncovered on the counter where it can get a bit of light.Woody herbs: Wrap herbs such as rosemary, thyme, oregano, sage, and chives in wet paper towels and store them in an air-tight container or sealed plastic bag to keep the oxygen out.Plan aheadThere's one more tip you need to be a star at getting the most out of your produce dollar: Plan your menus for the week in advance."Having a general plan of the meals you plan on cooking for the week will help you know what fruits and veggies to buy at the grocery store and help you use up your produce efficiently," Al Bochi said. "You'll reduce food waste and ultimately save money." 10206

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