Simone Biles leads the U.S. women into the gymnastics team final as part of an action-packed slate Tuesday at the 2024 Paris Olympics.

Here is a guide of what to look out for:

Biles in gymnastics team final despite injury

The 27-year-old Biles is in the lineup to compete in all four events of the team final despite a calf injury. Biles tweaked her left calf while warming up for floor exercise during qualifying on Sunday. She still topped the all-around with the highest scores on floor and vault.

Simone Biles of United States, has her ankle taped after competing on the uneven bars during a women’s artistic gymnastics qualification round at Bercy Arena at the 2024 Summer Olympics, Sunday, July 28, 2024, in Paris, France. (AP Photo/Charlie Riedel)

Competition begins at 6:15 p.m. CEST (12:15 p.m. EST) at Bercy Arena. The Americans are favored to win gold after finishing runner-up to Russia in 2021.

Biles’ teammate Jordan Chiles also will compete in all four events. Chiles finished fourth in the all-around during qualifying behind Biles, Brazil’s Rebeca Andrade and 2020 Olympic champion Sunisa Lee.

U.S. women start defense of 3×3 basketball title

The U.S. women begin defense of their 2021 Olympic title in 3×3 basketball when the competition begins Tuesday. Dearica Hamby and Rhyne Howard of the WNBA join Hailey Van Lith, a college basketball player at Texas Christian University, and former WNBA player Cierra Burdick on the team. They will face Germany at 5:30 p.m. CEST (11 a.m. EST) at La Concorde.

Later, the U.S. 3×3 men’s team will take on Serbia. The U.S. men did not qualify for the Olympics in 2021.

Katie Ledecky back in pool, swimming finals continue

Ledecky is back in the pool to compete in the women’s 1,500-meter freestyle, one of her signature events. The qualifying heats start at 11:44 a.m. CEST (5:44 a.m. EST) at Paris La Defense Arena. Ledecky is the world and Olympic record holder in the event and is a favorite to defend her 2021 title.

Gold medalist Ariarne Titmus, of Australia, middle, stands with silver medalist Summer McIntosh, of Canada, right, and bronze medalist Katie Ledecky, of the United States, after winning the women’s 400-meters freestyle final the at the 2024 Summer Olympics, Saturday, July 27, 2024, in Nanterre, France. (AP Photo/Petr David Josek)

The women’s 100 backstroke final will take place at 8:56 p.m. CEST (2:56 p.m. EST). That’ll be followed by the men’s 800 free final. Ireland’s Daniel Wiffen qualified in first place in the heats at 7:41.53.

The last swimming final Tuesday is the men’s 4×200 free relay at 10:01 p.m. CEST (4 p.m. EST).

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Gold in women’s rugby sevens

The gold and bronze medal matches for women’s rugby sevens add to the excitement of Tuesday’s slate. The bronze match at Stade de France will start at 7 p.m. CEST (1 p.m. EST), followed by the gold medal match at 7:45 p.m.

New Zealand, the defending champion, was set to take on China in a quarterfinal Monday night. Britain and the United States were to begin their quarterfinal match Monday at 9:30 p.m. CEST (3:30 p.m. EST). And Tokyo runner-up France was scheduled to face Canada at 10 p.m.

Sangria, that inviting warm-weather pitcher drink, can be the cornerstone of casual summer gatherings. With my first sip of Sangria, I became an enthusiast. It was decades ago, in a sunny garden at the Hotel Ritz in the heart of Spain’s capital city of Madrid, that I first downed the blood-red libation.

Every drop of the chilly, wine-based concoction was consumed with post-siesta vigor; a combo of fruit juice, and cut-up fruit teamed with the wine, plus something effervescent and a smidgen of liqueur or brandy.

I’d always assumed that the stirred-in-a-pitcher drink originated in Spain. But many sources trace its origins to the Caribbean as far back as the 17th century, noting that it became the national iced drink of Spain in the 20th century.

It’s such a host-friendly libation. Having a pitcher of sangria ready when your guests arrive eliminates last-minute cocktail chores. The bubbly element and ice can be added just before serving.

Here are recipes for some of my favorites:

Summertime Sangria is made with wine, water, sugar, blackberries, blueberries, peaches, strawberries and orange slices. (Photo by Nick Koon, Orange County Register/SCNG)

Summertime Sangria

A glass of sangria on a hot day is such a refreshing treat. This version is a classic combination of red wine and sparkling water augmented with plenty of tasty fresh berries and stone fruit. Salted almonds are an appealing accompaniment, as are Pepper Spiced Candied Pecans (recipe included).

Yield: 10 servings

INGREDIENTS

6 tablespoons water

5 tablespoons sugar

1 cup blackberries

1 cup blueberries

1 cup pitted cherries

1 cup diced, pitted peaches

1 orange, unpeeled, cut in half lengthwise and cut into 1/4-inch slices

10 medium strawberries, hulled, quartered lengthwise

5 cups dry red wine

1 1/2 cups orange juice

1/2 cup orange liqueur

Ice

1 1/2 cups sparkling water

DIRECTIONS

1. Prepare sugar syrup: Place water and sugar in small saucepan and bring to boil on high heat and stir. Lower heat to medium and simmer until sugar dissolves. Remove from heat and cool.

2. In large pitcher, combine fruit, wine, orange juice, liqueur and cooled sugar syrup. Gently stir. Can be covered and refrigerated for up to 5 hours.

3. To serve, place several ice cubes in each of 10 glasses. Use slotted spoon to remove most of fruit from pitcher and add about 1/3 cup of fruit mixture to each glass. Add sparkling water to wine mixture in pitcher and gently stir; pour over fruit and ice in glasses. Serve.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley)

Pepper Spiced Candied Pecans are an ideal snack to serve to accompany sangria. (Photo by Cathy Thomas)

Pepper Spiced Candied Pecans

These candied pecans are quick and easy to prepare. Medium-coarse ground black pepper teams with kosher salt and sugar to give the nuts a tempting edge, especially when teamed with a chilly glass of fruit-amped sangria.

Yield: 1 1/2 cups

INGREDIENTS

1/4 cup granulated sugar

1 teaspoon kosher salt

3/4 teaspoon medium-coarse ground black pepper

1 1/2 cups pecan halves

DIRECTIONS

1. In a small bowl combine the sugar, salt, and pepper, stirring to blend well. Set aside next to stove. Set a rimmed sheet pan next to stove.

2. Heat a large deep skillet or wok over high heat until it is hot. Add the pecans and heat the pecans, about 1 minute, occasionally tossing or stirring. Sprinkle half of the sugar mixture and shake pan or stir frequently until sugar melts, about 1 minute. Add the remaining sugar mixture and shake pan or stir until sugar melts. Immediately turn out onto the baking sheet. Spread nuts out and cool completely. Store cooled nuts well sealed.

White Sangria

This robust, sweet-tart sangria shows off white wine rather than red. The recipe was developed at America’s Test Kitchen where the chefs suggested that the sangria is better when made with a cheap white wine, such as an inexpensive Pinot Grigio or un-oaked Chardonnay.

Yield: 4 servings

INGREDIENTS

2 large juice oranges, 1 cut into 1/4-inch-thick slices, 1 juiced

1 large lemon, cut into 1/4-inch-thick slices

1/4 cup sugar

2 tablespoons orange liqueur, such as Triple Sec

1 (750-ml.) bottle fruity white wine (medium-bodied), chilled (see above note)

Ice

Cook’s notes: The longer this sangria sits before drinking, the smoother and more mellow it will taste. A full day is best, but if that’s impossible, give it an absolute minimum of 2 hours to sit. Use large, heavy, juicy oranges and lemons for the best flavor. Doubling or tripling the recipe is fine, but you’ll have to switch to a large punch bowl in place of the pitcher.

DIRECTIONS

1. Add orange and lemon slices and sugar to large pitcher; mash gently with wooden spoon until sugar dissolves and fruit releases some juice but is not completely crushed, about 1 minute. Stir in orange juice, orange liqueur, and wine; refrigerate for at least 2 and up to 8 hours.

2. Before serving, add ice cubes and stir briskly to redistribute settled fruit and pulp; serve immediately.

Source: Courtesy of America’s Test Kitchen, All Rights Reserved

Ina Garten’s Rosé Sangria augments the usual ingredients with pomegranate juice. (Photo by Getty Images)

Ina Garten’s Rosé Sangria

Ina Garten’s Rosé Sangria augments the mix with 100% pomegranate juice from Pom Wonderful. It’s a luscious combination, but it gets even better when orange liqueur and either brandy or Cognac are added. She limits the fruit to fresh berries and plums, but I like to also add a sliced orange. The choice is yours.

INGREDIENTS

1 (750 ml) bottle good rosé wine

1/2 cup pomegranate juice, such as Pom Wonderful

1/3 cup freshly squeezed lemon juice (3 lemons)

1/4 cup superfine sugar

3 tablespoons Grand Marnier

1 tablespoon Cognac or brandy

Water and ice, plus extra ice for serving

1/2 cup fresh raspberries

8 large fresh strawberries, hulled and quartered

2 red plums, pitted and sliced 1/4 inch thick

Optional: 1 orange, sliced, each slice cut into quarters

DIRECTIONS

1. Combine the rosé, pomegranate juice, lemon juice, sugar, Grand Marnier, Cognac or brandy, 1 cup of water, and 1 cup of ice in a large glass pitcher. Stir in the raspberries, strawberries, plums, and orange (if using). Cover and refrigerate for at least 2 hours but preferably overnight.

When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice cold.

Source: Adapted from “Make It Ahead” by Ina Garten (Clarkson Potter)

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com

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Two summers ago, Bill Guerin traded Kevin Fiala in what amounted to a cap move, sending him to Los Angeles for Gophers defenseman Brock Faber and the 19th overall pick in the 2023 entry draft.

The Wild general manager was asked Monday if he looks back on that as a solid trade.

“If this doesn’t say it, I don’t know what the heck will,” said Guerin, who had signed Faber to an eight-year contract extension worth $8.5 million annually through the 2032-33 seasons.

That’s a lot of commitment for a 21-year-old, but it’s not hard to see why the Wild signed off on one of the longest deals in franchise history. In his first full season, Faber recorded eight goals and 47 points and became, with teammate Marco Rossi, one of two rookies to play 82 games in a season.

Just as important as that production, Faber moved into pivotal roles on special teams, ultimately replacing injured Jared Spurgeon as the captain of the top power-play unit.

“I’m a Minnesota kid, born and raised, and it’s always been a dream of mine to be able to wear this sweater and play for this team, and it just so happened that it worked out the way that it did,” Faber said. “Now, I’m just trying to take advantag of every opportunity I get from here on out.”

Faber led the Wild in time on ice — and all NHL rookies, as well — and blocked shots. Was tied for first with 42 assists and was third with 13 power-play assists. He has one more year on his rookie deal, so the cap hit won’t kick in until 2025-26.

“When I was going through it, (it was) 10 years, or 31 (years old), then you can sign your big deal,” said Guerin, a longtime NHL player. “Well, the prime years are behind you. I’d much rather have a guy of Brock’s age on an eight-year deal, or nine-year deal really, than a 31-year old guy. So, it makes sense.

“He’s not even in his prime yet. I mean, he’s played one year. But it was so good. He’s shown that he’s mature enough to handle it. He’s shown that he can keep getting. So, yeah, it’s worth the bet.”