CLEVELAND — Edouard Julien found, perhaps, the most effective way to keep the Twins’ momentum going on Monday, depositing the first pitch of the game, a fastball up in the zone, into greenery in center field. And the Twins were off and running.

Fresh off a homestand in which they won five of six games and facing some tougher competition, the Twins couldn’t be slowed on Monday night, ousting the Guardians 11-1 in the series opener at Progressive Field in Cleveland.

Julien’s home run was one of four runs the Twins scored in the first two innings as they took command early.

Shortstop Carlos Correa, who just days earlier lamented that his swing “sucks right now,” had singles in both innings, scoring in the first. He now has multiple hits in three consecutive games.

Byron Buxton drove in a pair of runs, and Ryan Jeffers brought home three — two on his first home run of the season, which came off of a position player in the eighth inning.

Recently-acquired infielder Jonah Bride had three hits, and Mickey Gasper added two, driving in a run. All told, every position player who started the game finished with at least one hit as the Twins went off for a season-high 17.

It was more than enough for Bailey Ober, who pitched into the eighth inning, marking the second straight game that a Twins starter has completed seven innings.

The starter allowed just one run, which came as part of a three-hit fifth inning for the Guardians, following a long layoff after a top of the fifth during which there was an injury delay and the Twins themselves scored a pair of runs.

Ober recorded just two strikeouts, but he got plenty of groundballs, working efficiently through the Guardians’ lineup.

Jim Forsland and Dana Rose, longtime Sharrett’s Liquors co-owners, are retiring and have sold the business to new owners, who plan to briefly close the store for renovation before reopening in early summer.

The final day of operation for the current iteration of Sharrett’s — and Forsland and Rose’s final day behind the counter — is Tuesday, April 29. Nearly every bottle in the store, located at 2389 University Ave., is on sale.

From behind the cashier’s counter Monday afternoon, Forsland confirmed his plans to step away but declined to share further details. The new owners are unaffiliated with Sharrett’s as it stands now, he said, but he did not name them. Attempts to reach the building’s owner, who Forsland said has been involved in the transition, were unsuccessful.

As far as Forsland knows, he said, the new owners plan to keep the space as a liquor store but remodel and reorganize it, and reopen in late May or June.

Forsland and Rose took over the store in 1976 from Rose’s father, Ben Rose, who himself had been running the place as a combination liquor store-pharmacy since about 1949. Previously, it had been predominantly a pharmacy and had at one point had been owned by Edward Sharretts, after whom it’s named. Under Forsland and Rose, the store also developed something of a cult reputation for giving change in $2 bills.

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By various accounts, Rumeysa Ozturk is a good student and a decent person. She was a Fulbright scholar from Turkey who earned a master’s degree from Columbia University’s Teachers College. She was working on a doctorate at Tufts University’s Department of Child Study and Human Development when she was arrested by masked plainclothes officers, handcuffed, shackled and transported, eventually, to an ICE detention center in Louisiana, where she is being held in austere conditions.

On Wikipedia, Ozturk’s friends report that she was “sweet, kind and gentle,” “soft spoken” and never “discriminatory towards anyone.” Her university department described her as a “valued member of our community” whose “genuineness and care for others have been deeply felt here at Tufts.”

She looks the part: Her pictures reveal a smiling, pleasant-looking woman in a hijab, wearing the prominent eyeglasses of a scholar.

But I haven’t bothered to verify these details. Why? Because they don’t matter. Any more than they matter for Kilmar Abrego Garcia.

Recently, I wrote a column objecting to the detention of Abrego Garcia, an El Salvadoran who had been living legally in Maryland for 13 years. The Trump administration admitted his deportation to El Salvador was an administrative error, but it refuses to comply with a Supreme Court directive to “facilitate” his return, based largely on the unsupported allegation that Abrego Garcia is affiliated with the MS-13 gang.

Some readers objected to my defense of Abrego Garcia, arguing that the undocumented and criminals don’t deserve due process.

But this idea shouldn’t be so hard to understand: In our system, criminals, above all others, need due process, and we give it to them (or, at least, we did) not only because of our constitutional obligation, but also to preserve it for ourselves.

In other words, by denying anyone, good or bad, access to due process, we are imperiling our own.

Neither Abrego Garcia nor Ozturk has been charged with anything. Ozturk’s only offense appears to have been co-authoring an opinion piece in the Tufts student newspaper that is critical of Israel’s current policies in Gaza.

Anyone interested in free speech should read the opinion piece. Its purpose is to criticize Tufts’ administration for its casual dismissal of several student senate resolutions, which, the coauthors say, were the product of “meaningful debate.”

The resolutions represent an attempt “to hold Israel accountable for clear violations of international law,” including, the writers contend, “deliberate starvation,” “indiscriminate slaughter” and “plausible genocide.”

Throughout, the prose is measured and evenhanded. The article doesn’t call for the destruction of Israel, doesn’t mention “from the river to the sea” and expresses no support for Hamas.

In short, it’s an opinion that uses language very similar to that available to any citizen who wishes to criticize Israel’s policies in Gaza.

Ozturk’s chances of deportation appear to be significant. Too bad. What she could have learned in U.S. universities about children, teaching and human development might be valuable back in Turkey.

But here’s what I wish she could have learned here and taken home with her:

In 2007, Thomas Friedman, Middle East expert and New York Times columnist, said that the first thing he would do to change Iran’s behavior would be to grant 50,000 student visas for young Iranians to study in U.S. universities.

Why? Because when students come here, especially from repressive theocracies or autocracies, they witness something remarkable: They discover a land that is much freer than their home countries, a place where citizens can come and go as they please; where the rule of law reigns; where women are seen as equals (mostly); and where LGBTQ+ citizens are treated with tolerance and respect.

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And, most wonderful, a country that has enough confidence in itself and respect for free speech that anyone is allowed to speak out without fear of being abducted, shackled and silenced.

That’s the country that I wish the bright, young Rumeysa Ozturk could have told her fellow Turks about, the country we used to be. They might have found something to admire, to their benefit and to ours.

John M. Crisp, an op-ed columnist for Tribune News Service, lives in Texas and can be reached at jcrispcolumns@gmail.com.

Brunch can be tough for those who are wheat-free because so many favorite breakfast foods — pancakes, waffles, French toast and avocado toast — are made with flour or bread.

Enter the potato crust quiche, a gluten-free take on the popular French tart filled with creamy custard and studded with any number of cheeses, meats and vegetables.

Made with smashed baby Yukon Gold potatoes instead of a traditional pastry crust, the vegetarian crust is both easy to pull together and makes the dish a little heartier than an everyday pie crust.

Because it’s crispier, a potato crust also adds more textural interest to the dish.

This recipe is extremely adaptable to personal tastes or whatever ingredients need to be cleaned out of your refrigerator’s crisper or happen to be on sale. If, for instance, you don’t like feta, use Swiss or cheddar cheese to bind the filling instead. You can also ditch the bacon for a custard packed with ham, chorizo or any other sausage.

For a meat-free quiche, stir in any favorite chopped vegetable — think fresh mushrooms, bell peppers, zucchini or fresh or sun-dried tomatoes.

Looking to be even more creative? You also can play around with the herbs and spices, adding more or less, changing them up or leaving them out altogether, save for the salt. My husband, for instance, was not a fan of the fresh dill I added to the filling. Or as he put it, “What was that?”

Leftovers can be reheated, covered in foil, until warm in a 350-degree oven. You also can reheat quiche pieces in a skillet or air fryer.

Potato Crust Quiche with Spinach, Feta and Bacon

INGREDIENTS

2½ pounds baby Yukon gold potatoes, scrubbed

2 tablespoons, plus 2½ teaspoons kosher salt, divided

4 tablespoons extra-virgin olive oil, divided

1 small Vidalia onion, chopped (about 1 cup)

12-ounce package frozen chopped spinach, thawed, drained and squeezed dry

6-ounce package crumbled garlic and herb feta (about 1 cup)

6 slices cooked bacon, crumbled

8 large eggs, lightly whipped

½ cup heavy whipping cream

1 generous tablespoon chopped fresh dill, plus more for garnish

1 generous tablespoon chopped fresh mint, plus more for garnish

DIRECTIONS

Preheat oven to 400 degrees. Position rack in lower third of oven.

Combine potatoes, 2 tablespoons salt and enough cold water to cover by 1 inch in a large saucepan. Bring to a boil over high heat, undisturbed.

Reduce heat to medium; cook, undisturbed, until potatoes are fork-tender, about 25- 30 minutes. Drain well and pat dry with paper towels.

Generously brush a 10-inch cast-iron skillet evenly with 2 tablespoons oil. Place drained potatoes in an even layer in skillet. Using a flat-bottom measuring cup, smash potatoes firmly into the bottom, then press over bottom and about 1½-inch up sides of skillet.

Use a spoon or small offset spatula to evenly spread potatoes, smoothing and patching any holes or thin spots as needed.

Brush potato crust evenly with 1 tablespoon oil and sprinkle evenly with 1 teaspoon salt. Bake potato crust until edges are golden brown and slightly crisp and center is lightly golden, 35-40 minutes.

While crust bakes, heat remaining 1 tablespoon oil in a separate medium skillet over medium. Add onions and cook, stirring frequently until very soft and tender, 5-7 minutes. Remove from heat and stir in spinach and crumbled until evenly combined. Set aside.

Remove skillet from oven. Sprinkle half of the feta (about ½ cup) in an even layer over bottom of potato crust. Top evenly with spinach mixture followed by remaining half of feta.

Whisk together eggs, cream, dill, mint and remaining 1½ teaspoons salt in a large bowl until well combined, about 30 seconds. Pour egg mixture over filling in skillet, spreading into an even layer, if needed.

Carefully transfer to oven using kitchen mitts. Bake until filling is set and a paring knife inserted in center comes out clean, 20-25 minutes, loosely covering edges with aluminum foil to prevent overbrowning if needed.

Let cool slightly on a wire rack before serving, about 20 minutes. Serve garnished with more dill and mint, if desired.

Serves 6-8.

—adapted from foodandwine.com

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