Out of all the chores we do in order to keep our homes sparkling clean, doing laundry has always been my favorite. It’s not just because I love clothes (and love taking good care of them), either. Tell me: Is there anything more joyful in life than wrapping yourself in freshly-dried, toasty sheets or being able to wear your favorite top again? I think not.

College is where you’re supposed to find yourself, discover your passions and lay the foundation for your future. It’s a place where memories are created and lifelong relationships are formed, yet no two journeys through college are alike. And navigating the tides of schoolwork, social situations, and so many "firsts" can elicit a wide range of emotions.

Coming soon: Sign up for the India Edition newsletter by Menaka Doshi – an insider's guide to the

There’s something enchanting about the mellow-misted colours of Borough Market in autumn that I find utterly absorbing and truly magical. Hypnotic shades of rusted ochre reds, dark butterscotch browns, plum purples, mustard yellows, forest greens and golden copper oranges. It’s a palette of comforting abundance, which ushers forth the only season of the year whose flavours exhilarate the tastebuds just as much as they soothe the soul. Russet red Discovery apples are one of the first fruits to arrive. Their sweet-acidic bite and floral strawberry notes pair fantastically with cheeses like Cumin Gouda or Bath Soft Cheese, drizzled with a kiss of truffle honey if feeling fancy. Tart ombré-green Bramley apples call for slow baking into cinnamon-sugar scented pies, old fashioned crumbles or streusel-topped crisps – the latter being particularly delicious with the addition of toasted coconut, rum-soaked sultanas, and a pinch of warming green cardamon. But the cornucopia of autumn’s apples also takes wonderfully to savoury treatment in the kitchen. A recipe I discovered recently from a north Italian neighbour is Tuscan sausage baked apples. The apples are sliced across the top to create a lid, hollowed out, then stuffed with a piquant filling of spiced Italian sausage meat, garlic, crushed fennel seeds, finely chopped shallots, toasted breadcrumbs, pecorino, wine vinegar and a splash of vermouth. Bake at 180C for 30-40 minutes until the apples are burnished outside and the filling cooked through – it makes for the most sumptuous autumnal supper with big hunks of focaccia to mop up the juices. Braeburn and Egremont Russets are great varieties for this, their hard-fleshed nuttiness adding an extra dimension of flavour to the dish. One of the most thrilling markers of autumn in the market are chalkboard signs blazoned with the word “WILD”: a moniker attached to both mushrooms and game birds, both of which have their moment at this time of year. Girolles, chanterelles, pheasant and partridge are a quartet of ingredients that cry out to be married together in a pie. This is an occasion for a crumbly lardy pastry, generous sprigs of fresh rosemary and a good splash of vin jaune or dry sherry for yeasted acidic kick. The comedic sight of squashes piled high in wooden market crates in an assortment of gnarly shapes and speckled colours always looks to me like a convention of delicious misfits gathered together for their annual symposium. Their names alone – butternut, acorn, pumpkin, delicata – have an inviting poetry that autumn’s harvests alone possess. My favourite among them is the kabocha – a dappled green gourd with a fluffy orange inside that tastes of fired chestnuts, floral honey and sweet potato all at once. Roasted at 180C for 30 minutes in elliptic boat shapes with a generous glug of olive oil and either a sprinkling of ras al hanout, a splash of ponzu or a scattering of freshly torn sage, it makes the perfect accompaniment to any autumnal roast. But I think kabocha squash is most delicious when gently baked with a little brown sugar and grated nutmeg, then blitzed to a velvety orange mash for enriching autumnal deserts. A deep-filled pumpkin pie is the truly classic way to go, but the bake I turn to on repeat every autumn is the kabocha, olive oil, and bittersweet chocolate cake from Los Angeles-based restaurant, Gjlena. Eaten warm from the oven in a puddle of vanilla custard, its rich, buttery texture and intense roasted-squash flavour is the bear-hug of comfort that autumn’s colder days demand. The market’s fruits of the sea also flourish at this time of year. Turbot – king of the flatfish – is exquisite in the prime of autumn. With its firm flaky texture and delicate flavour, it takes well to spicing – but always do so with subtlety. I like to pan fry well-seasoned fillets in a little oil with a good knob of butter, crisping up the skin side for 3-4 minutes. Complete by flipping over and adding a pinch of a single spice to the frothy butter, as suits your mood. Crushed black lime will add zesty smokiness, finely ground pink peppercorns bring lemony fruitiness, or for something a little decadent, a pinch of crushed saffron pairs perfectly and tints the turbot bright sunshine yellow. Whichever direction you take it, serve with leeky spring onion champ on the side. For autumnal suppers with a more brazen hit of spice, I turn to the season’s fresh clams, which arrive at the market in abundance at this time of year. Their sweet brininess has a special affinity with the powerful flavours of Thailand, Cambodia and Vietnam. I love them stir-fried with fresh ginger matchsticks, bruised lemongrass, slivers of garlic, a little tamarind paste, palm sugar, fish sauce and a chiffonade of Thai basil to finish. Add a birdseye chilli if you want a touch of autumnal heat and serve with fragrant jasmine rice. Alternatively, there is no better time than now to be making spaghetti alle vongole on repeat! Bundles of freshly excavated beetroot, dotted around Borough’s market halls like giant purple baubles, are the quintessence of earthy sweetness that makes cooking in autumn so homely. For a simple warming lunch dish, keep the beets unpeeled then slice into thick discs. Jumble together in a shallow roasting tin with blanched purple kale, a jar of Spanish chickpeas, a glug of tarragon vinegar, maple syrup and a generous sprinkle of smoked salt. Roasted at 190C for 30-40 minutes, it makes for a delicious vegan bake. These cooked beetroots are equally delicious blitzed into a soup with some good vegetable stock and obligatory ripple of double cream just before serving. Garnishing with Kentish cobnuts will add hazelnutty crunch, while shavings of manchego cheese add a delicious tang. Among Borough’s most welcoming autumn arrivals are the wicker baskets of pear-shaped quinces in muted shades of custard yellow. They make for the most delicious autumnal breakfast compotes and chutneys – marrying just as well with vanilla bean, cinnamon and sugar as they do with freshly grated ginger, cider vinegar and star anise. Their sweet citrussy bitterness also makes them wonderful for baking into brown sugar upside-down cakes, pairing gloriously with toasted almonds and marzipan. I particularly love cubes of quince gently stewed in orange juice, honey and cognac for layering into nostalgic trifles, with dense madeira cake and pillowy orange blossom whipped cream. But of all the sights in the market, it’s the majestic purple of ripe autumn figs that brings me most joy. Their flavours are so intensely raisiny at this time of year that I like to eat them fresh – simply score in a cross with a knife, then gently squeeze open like a ruby-seeded lotus. Their syrupy sweet flavours can be amplified even further by adding savoury sweet adornments for devouring together in the same bite. The flavour-chord trio of ripe figs, crumbled Stichelton and sour cherry molasses is rather special. But what I love most is a slice of warm sourdough with the jammiest soft figs of the season smooshed on top like an avocado – then decorated with slivers of pickled walnut, fresh thyme and a little flaky salt. It’s a combination that both enlivens your palate and comforts your senses in equal measure. All the magic of autumn on toast – simply sublime! For more information on what you can find at Borough Market, visit: boroughmarket.org.uk Read More How to shop at Borough Market in the summer Obsessed with Boursin? It’s the perfect way to elevate your leftovers Spice up your life: Three recipes from Nadiya Hussain’s new book that bring the heat Budget Bites: Three one-pan recipes that minimise on washing up

Married couples can benefit from a range of tax breaks in the form of credits and deductions

The U.S. government's tech-based immigration policies are blocking asylum-seekers from safely entering the country through

As we wave goodbye to summer and the low autumn sun signals a shift in seasons, a woodland vibe is suddenly where it’s at. Think harvest time, nature trails, fiery oranges, pumpkins, log baskets and cosy furnishings to come home to. Here’s how to style up your space and rework existing pieces with autumnal-themed decor and a countrycore aesthetic… 1. Autumn Harvest Floral Wreath – Orange, £27.99, The Range Adorned with autumnal shades of yellow, orange and burgundy with petite pumpkins peeking out, this rustic wreath can be hung on the door, or placed as a centrepiece to elevate your timely tablescape. 2. Yankee Candle Autumn Daydream, £29.99, Yankee Candle With top notes of clove, lavender, balsam and eucalyptus, we’ve a burning desire to evoke warming woodland scents for a homely ambience. 3. Emma Bridgewater Vegetable Garden Tomatoes Soup Plate, £25, Daisy Park With thoughts turning to comfort food, this is the soup plate to cosy up with. 4. Toadstool Ceramic Salt & Pepper Shakers, £18.50, Oliver Bonas We’ve fallen for these fairytale toadstools. 5. George Natural Reactive Glaze Dinner Set 12-Piece, £30, George Natural Vintage Ceramic Bottle, £12, Direct.asda Think cottage-style interiors, reclaimed wooden tables, rustic woven hanging baskets – and this timeless stoneware is the finishing touch. 6. Glass BonBon Jar Set of 2, £32.90, Solavia Glassware What could be lovelier than rambling through the countryside and foraging for pine cones, conkers and their spiky green shells? These glass vessels are perfect for showcasing favourite finds. 7. George Orange Halloween Pumpkin Teapot, £8, George Orange Halloween Pumpkin Serving Bowl, (23.3 x 20.3 x 28.5cm), £12, rest of items from a selection, Direct.asda It’s pumpkin season which means earthy, sweet squash recipes topped with a warming cuppa. 8. Geometric Square Scatter Cushion Cover, Brick, £12.99, Fausley Log Carrier, £62.99, and other items from a selection, Wayfair Time to transition your soft furnishings – switch out light covers and throws for heavier fall fabrics. Chunky cushions, faux fur, thick knits and a log basket are your best bet to get the look. 9. Autumn Harvest Pod Garland, £55, Sophie Allport This harvest garland features faux leaves, simple straw, pinecones and seasonal berries for an autumn colour palette. Lay on a fireplace or drape along a windowsill and style with LED pillar candles… 180cm of length to play with. 10. British Wildlife Collection – Hedgehog Side Plate, £22.50, Jimbobart When it comes to prickly friends, this sweet side plate imbibes thoughts of country living and spotting hedgehogs amongst the hedgerows. 11. Hello Pumpkin Autumn Cushion, £18, Next Every accent chair calls for a pumpkin cushion to snug into this time of year.

Lewis Hamilton was the notable exception on a night when numerous F1 drivers voiced their concerns about jet lag and the demanding end of season schedule. This weekend’s inaugural Las Vegas Grand Prix in the heart of Sin City takes place a week prior to the final race of the season in Abu Dhabi, 8,000 miles away. F1 has a record 24-race calendar next season but even with this year totalling 22, Max Verstappen was among a number of drivers critical of the end of the season travel across the world. Yet Hamilton, speaking in the pre-race press conference in Vegas on Wednesday, insisted he feels ‘great’ ahead of the final two races of the season. “I personally haven’t found it [jet lag] a problem,” the seven-time world champion said. “Still manage to keep training and I feel great. I saw some of the drivers complaining about jet lag… but I’ve not found it a problem since I’ve been here. “It is demanding but we know that entering the sport. If it was easy, we wouldn’t do it.” Three-time world champion Verstappen had earlier criticised the schedule as the 2023 season draws to a close. Pierre Gasly, Yuki Tsunoda and Alex Albon were among the other drivers admitting to struggling with their sleep. “It’s already a 12-hour difference but also a completely different timezone because basically we live on a Japanese time schedule [in Vegas] but then almost on a different day,” Verstappen said. “I don’t really get that. That is very tiring. “It’s the end of the season that we have to do this, it doesn’t really make a lot of sense.” Verstappen also lambasted Wednesday’s lavish opening ceremony outside the new $500m pit building. All 20 drivers were introduced via lifts onto a string of podiums, concluding a half-an-hour show which included a drone sequence and a number of musical performances from the likes of Kylie Minogue, John Legend and Steve Aoki. Lando Norris also revealed he was “not a big fan” of the opening ceremony festivities, while Carlos Sainz believes the sport should soon look at the overall race weekend schedule due to it being “overpacked” with commitments for the drivers. Practice at the Las Vegas Strip Circuit starts at 3:30am on Friday morning (GMT). The race starts at 6am on Sunday morning in the UK, which is 10pm on Saturday night in Vegas. Read More ‘You look like a clown’: Max Verstappen derides Las Vegas GP opening ceremony F1 Las Vegas Grand Prix LIVE: Opening ceremony updates and news Lewis Hamilton makes F1 ‘circus’ plea after backlash from Las Vegas locals Celebrities and sponsors descend on Las Vegas as F1 returns to Sin City How Formula 1 cracked America Bernie Ecclestone wouldn’t bet on F1’s future in Las Vegas

PORTLAND, Ore.--(BUSINESS WIRE)--Jun 22, 2023--

We haven't seen the last of our favourite demon/angel duo just yet. On Wednesday Prime

TL;DR: Enjoy customized massages and heat therapy with the Titan Pro Alpha Massage Chair, on

Coming out can be hard at any age, but by the time you’re well into adulthood it may feel terrifying, and be completely life-changing. Many people who come out in their thirties and onwards may have wanted to for a long time but not felt safe enough to do so. As October 11 marks National Coming Out Day, it’s important to reflect on how, if and when people can share their authentic selves. “I wasn’t raised in a time when it felt safe to express attraction to women,” says author and creative mentor Fiona Fletcher Reid, who came out last year at the age of 35. “I wasn’t sure about my sexuality until I had psychosexual therapy and was able to explore all the layers of internalised homophobia and repression that I had accumulated over my 35 years,” she says. So, how you can support someone who is going through it? Don’t assume everyone is the same Not every person’s coming out looks the same, and some LGBTQ+ experiences are not universal. “Coming out is a personal experience and because it is often physically and emotionally dangerous to be openly queer, lots of people never feel able to be open,” says Fletcher Reid, now 36. “Some people might feel free to come out once they have ended a particular relationship, or after meeting people who they feel safe around. “For others, like me, it’s that we don’t consciously acknowledge our sexuality until we are a lot older and have the confidence to work through the emotional implications and real-life consequences that come with that,” The writer, from Glasgow, was going through a divorce at the time with a man she’d been with since the age of 17. “During therapy, I talked a lot about the pain I was experiencing during intercourse as well as my general anxiety around sex. It wasn’t until I’d built up a trusting relationship with my therapist that I felt able to discuss the fact that I thought I might be gay and I did not expect that to come up, so I was just as surprised as everyone else when I came out.” Don’t question their authenticity Validate what the person who has come out is saying. “Don’t say, ‘Are you sure?’ because you can rest assured that the person coming out to you has thought long and hard about this,” says Fletcher Reid. “Casting self-doubt on someone when they have opened up a vulnerable part of themselves to you is hurtful.” Don’t question them about their sex life It’s no one else’s business. “Please don’t ask about whether they have been intimate with anyone, or any other sort of suggestion that they need to ‘prove’ their sexuality to you,” she stresses. Consider what they feel and accept that it is a big deal They are probably feeling “a mix of emotions, including excited, happy, empowered and scared for their safety”, says Fletcher Reid. “Sadly coming out can still cause huge ruptures in relationships so be aware that this is a huge moment for them and comes with real consequences. “Dismissing their experience as ‘not a big deal’ because you think it’s ‘normal to be gay’ now is a dangerous and false narrative.” It may sound simple, but just listening and supporting them is vital. “Be there to listen and try to celebrate all the new things that they are exploring as they come out, whether that’s dating, meeting new people or finding ways to experiment with their identity through fashion,” says Fletcher Reid. “Repeat often that you love and care for them and that you accept this evolution of them, that you are happy to see them happy.” Suggest they find community “Encourage them to talk to other people who have been through similar experiences if you can,” she says. “As much as friends and family want to understand what they are going through, it is far more validating to talk to someone else who has come out later in life and understands the emotional intricacies of the experience. “They can also hopefully show them that there are good times ahead.” Thank them for sharing with you “It is a privilege that someone trusts you with coming out, especially later in life. Tell them that you are honoured to have been trusted with this information, and reassure them that you will keep it private until they are ready to tell other people,” Fletcher Reid suggests. “The best reactions that I had from people were seeing their joy that I had discovered this important part of myself, and that had a huge impact on my ability to feel hopeful amidst the pain caused by my divorce. “Allowing them to feel conflicted and guilty and offering reassurance that they have the right to be themselves will make them feel so much happier.” Read More Israel-Hamas conflict: How to talk to teenagers about distressing news stories Autumn décor ideas for a seasonal refresh Why you shouldn’t tidy your garden too much in autumn World Mental Health Day: 5 ways to beat anxiety and change your life Alternative veg to grow for next season How to spot if your child is struggling with their mental health – and what to do next