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 foreign policy is Kushner responsible for? A. so he responsible B. not enough information C. Trump's travel D. bnecause of trumps travelled
C

A beautiful, sexy redhead sat across from Greg Tenorly. He was nervous about the closed door, but she had insisted. The slightest hint of impropriety would spark a blaze of rumors. Greg tried to concentrate on her story. But his mind wandered to his 34-year-old receding hairline and bulging stomach. The part-time music minister had been feeling good about himself ten minutes ago. Time to start exercising again. "I grew up in Marshall. Graduated from East Texas State, and got a job at a bank in Greenville. Three years ago, I moved here so I could be closer to Mom. She still lives in Marshall. I met Troy at a high school football game. He was fun, down-to-earth. We've been married for two years." Cynthia Blockerman was a vice president at First State Bank, yet only in her late 20's. She certainly looked the part, dressed in an expensive brown business suit, matching shoes and tasteful jewelry. And her shoulder-length hair was the kind you only see in shampoo commercials. Greg felt underdressed in his faded golf shirt, baggy slacks, and generic running shoes. "Everything was fine for the first six months or so. But I guess he was just playing the part of a good husband. Then I started to see his real personality. As soon as he gets home from work, he goes straight for the beer. By nine, there's a pile of cans next to his recliner, and he's calling me names, and throwing things. "Sometimes he hits me. He did it one time before we got married, but he said he was so sorry. And even broke down and cried. He promised he'd never do it again." "Is there anything in particular you say or do that seems to set him off?" It was a dumb question, but the only one he could think of. "No. It doesn't matter. I can be extra sweet, or mean, or just ignore him. He still gets mad and crazy. I don't know what to do. I want to leave him, but I'm afraid he'll come after me." How long did Cynthia probably attend East Texas University? A. 9 years B. 1 year C. not enough information D. 4 years
D

The sudden burst of spring produce in the market after a long, monotonous winter of cavolo nero and bright oranges is one of the things that constantly reminds me why I love living and eating in Italy. A wander through the market like any other becomes, in spring time, a new experience. I feel like a fresh arrival, like it's my first time walking through my local market. There are long, twisty fava bean pods, waiting to be podded and munched on with bitey pecorino cheese to tame the bitterness of the raw beans. Thin, long-stemmed asparagus. A lovely array of greens, including radishes with leaves so happy that they become the main ingredient, fluffy-fronded fresh herbs and fresh garlic. Artichokes of many different kinds, but especially the pointed purple ones that are either local, from Tuscany's Maremma, or sometimes from Puglia or Sicily. Rarely the rounded globe artichokes you find spilling out of crates in Rome, or the tiny, delicate Venetian ones, the so-called castraure (though they often aren't the real deal, how you can tell is by the price) that you can find in the shadow of the Rialto. And then there are thick bunches of agretti (salsola soda), looking more like mermaid's hair than a monk's beard, their English namesake. A few years ago, this wasn't such a common sight at the market in Florence. It still isn't, in that you won't get them by the crateful like you do fava beans and artichokes, though they're not particularly difficult to find now. They're just one of those special things that don't last long. Blink and you'll miss them, or come late to the market and they could easily be sold out. It's worth getting up and out of the house a little earlier for these (a note to myself, of course). If you've never tasted agretti before, it's worth seeking out if you're in the right place at the right time and find a bunch or see it on a menu. Frances Mayes likens it to spinach, but notes that it is so much more, "While agretti has the mineral sharpness of spinach, it tastes livelier, full of the energy... What isn't a common sight at the market? A. not enough information B. Artichokes C. Fava beans D. Agretti
D