Walmart Inc. is adding cash-back travel rewards to its membership plan as the company pushes to gain ground

The Fifth Circuit Court of Appeals weighs whether to preserve access to mifepristone.

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Donald Trump railed against a list of “villains” including electric vehicles (EVs), President Joe Biden and “radical left lunatics” as he delivered a speech in the battleground state of Michigan on Sunday night. The former president spoke before 2,500 supporters at Oakland County GOP’s Lincoln Day Dinner, where he was honoured by the party as its “Man of the Decade”. During the event, he claimed that electric vehicles would result in the “decimation” of the state’s traditional auto industry and claimed that his criminal indictments are “bulls***”. Michigan could be a key focus of the 2024 race after Mr Trump won the state in 2016 but lost it to Mr Biden in 2020. His appearance came one day after he told a crowd of evangelicals on Saturday that the federal government has a “vital role” in the restriction of abortion access and once again took credit for overturning Roe v Wade. But the former president did not detail his proposal for national abortion restrictions at the Faith & Freedom Coalition conference in Washington DC, in contrast to his 2024 rival Mike Pence, who said he supports outlawing care nationally at 15 weeks of pregnancy. Read More Trump celebrates anniversary of anti-abortion ruling as he tells religious crowd ‘I’m getting indicted for you’ Trump declares himself the ‘most pro-life’ president in American history Biden warns Republicans aren’t done with abortion bans as protesters hit streets on anniversary of Roe’s fall Trump quietly changes political fundraising site to funnel funds toward legal woes

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A woman can barely use her hands and says her confidence has suffered after developing a suspected allergy to nail products. Lisa Dewey, 36, had been getting her nails done regularly for years without issue. But in February a set of gel nails became inflamed and started peeling away from the nail bed. At the time it was put down to a bacterial infection, and Lisa she was given a steroid cream and antibiotics to fight it. But after deciding to get a set of acrylic nails put on last month, the mum-of-two found she was hurting again. Once more, her nails became “very aggravated” and she could barely move her hands due to the pain. The NHS cleaner struggled to wash her daughter’s hair, do up a seatbelt, hold a pen and wash up. Now, despite years of nail treatments with no issues, she can never again have gel or acrylic nails, and believes it’s an allergy. Lisa, from Pattishall, Northants., said: “I’ve been getting my nails done all my life for acrylics or gels. “So when it first happened after a set of gels in February, I thought it was a bacterial infection. “My nail bed even started going purple and I worried I would lose the whole finger. “When I had them done again recently - this time acrylics - the same thing happened. “Now my skin is like paper tearing away from my fingers and I can barely move my hands from the pain. “It has knocked my confidence so much too - it’s so embarrassing and I’m always hiding my hands away.” Lisa, a mum of two girls aged three and 12, first noticed a reaction after getting gel nails applied in February. Despite getting the same treatment she had been having for years, within a matter of days her nails had began peeling up from the nail bed. One even went PURPLE - while the others became itchy and extremely sore. She never suspected her manicure could be the problem - and doctors prescribed her a round of antibiotics for what seemed to be an infection. Lisa said: “It happened suddenly - I feared I might even lose a finger when it went purple around the nail. “I feared it might be starved of oxygen - but it ended up being something completely different.” After having the gels removed and taking a break from nail products, she thought it was over. But after getting a set of acrylic nails put on again in April, the problem reared its head once more. But not only did her fingernails begin to lift again, but the skin around her nails became “like paper”. She has recently been prescribed a different round of medication to treat her. Lisa explained that being a mum to a young daughter poses issues. Her hand and nail pain makes everyday tasks tough and she is constantly having to ask for help from husband Lee, 45. She said: “Washing my daughter’s hair is hard because you have to bend your fingers. “Even strapping her in the car - if I catch my finger on the belt, I jolt from the pain because the skin is raw. “It gets so aggravated but wearing gloves doesn’t even help because sweaty hands aggravate it too. “Anything scented or fragranced makes it worse - I can’t put a conditioning treatment or mousse in my hair. Now Lisa has vowed to stay away from nail products for good - and warned others. She added: “People can get their nails done for years with no issues until one day it hits them. “I am going on holiday in August and I was booked to get my hands and toes done. Now I’m not getting them done. “This has knocked my confidence so much - I don’t normally care what people think of me, but now I hide my hands away. “It’s just embarrassing to have hands like this - there’s a coronation party this week, and if my hands aren’t better, I won’t be going. “I just want to do my bit in trying to get the word out that things might not be as good as they seem.” Read More Experts warn of ‘life-long’ effects of nail gel polish Fit and healthy father diagnosed with stage 4 bowel cancer reveals first warning sign Four bowel cancer symptoms that can show two years before diagnosis Mother left ‘looking like Freddy Krueger’ reveals first skin cancer warning sign Mum put on life support after infected finger led to ‘devastating’ diagnosis Age-defying pensioner shares two simple secrets to her youthful appearance

Ernest Hemingway is known for his simple, direct, and pointed writing style. He was the

“The more ramen I eat, the more I’m drawn to miso ramen,” says chef Tim Anderson. “Thanks to its complex tare and the many textures found in its stir-fried veg topping, it’s just so damn interesting. Cooking and plating are a little different for this one, so make sure you read the method below.” Miso ramen Ingredients: For the broth (makes around 2.4L)): 2 tbsp vegetable oil or animal fat 50g fresh ginger root, thinly sliced 1 onion, quartered 1 garlic bulb, halved 250g chicken skin 250g chicken feet 800g chicken wings 1.5kg chicken frames, roughly chopped ≈3.5L water 4 bay leaves (optional) ½ tsp white pepper For the miso tar (makes 400g): 150g red miso 100g white miso 50g brown rice miso 2 tbsp vegetable oil or animal fat 1 onion, finely chopped 4 garlic cloves, finely chopped 20g fresh ginger root, peeled and finely chopped 6 tbsp sake 1 tbsp sesame oil 1 tbsp sesame seeds, crushed 4 tbsp single cream 4 tbsp Ovaltine or malt powder 30g parmesan or mature cheddar, finely grated 1 tbsp shoyu For the garlic sesame oil (makes 80ml): 45ml vegetable oil or lard 60ml sesame oil 30g garlic (about 8 cloves), very thinly sliced For the toppings (makes enough for 4 bowls): 1 tbsp lard or vegetable oil ½ an onion, thinly sliced 100g minced meat (pork is typical but chicken, turkey or vegan mince work, too) ¼ of an hispi or flat cabbage, cored and coarsely chopped ½ a small carrot, cut into planks about 3mm thick A big handful of bean sprouts A few mangetout ¼ of a red pepper, thinly sliced A small pinch of salt and/or MSG (optional) 1 tsp sesame oil, or aroma oil of your choice Menma (tinned bamboo shoots) Shredded spring onions (scallions) or leeks Shop-bought noodles Optional toppings: Corn Butter Chilli oil Spinach or wakame Parmesan Beni shōga (red pickled ginger, sharp, sweet and artificially coloured. Good with tonkotsu) Sesame seeds Ajitama (ramen egg) Method: 1. Make the broth: Heat the oil or fat in a roasting tray in a fan oven set to 200C (425F), then add all of the vegetables and chicken parts and roast for 40 minutes, turning everything once halfway through cooking. Remove the vegetables with tongs and set aside. Tip the chicken parts and any drippings from the tray into a stock pot and add the water (enough to cover) and bay leaves, and set over a high heat. Boil hard for four hours, topping up the water as needed to maintain the water level. After four hours, add the veg and the white pepper, and continue to boil for another two hours. In the final hour, stop topping up the water and allow it to reduce slightly. Remove from the heat, then bring back to a high simmer if using immediately. Remember to re-emulsify the broth with an immersion blender before serving. 2. Make the miso tare: Stir together the three types of miso until well mixed. Heat the oil or fat in a small saucepan over a medium-high heat, then add the onion, garlic and ginger. Sauté for about 10 minutes, stirring often, until everything softens and begins to colour, then add roughly half of the miso mixture and continue to cook for another seven to eight minutes, until the miso darkens as well. Whisk in the sake and boil for three to four minutes to cook off the alcohol, then add the sesame oil, sesame seeds and the cream. Bring to the boil and cook for another three to four minutes, stirring often. Remove from the heat, leave to cool for a few minutes, then whisk in the Ovaltine, cheese, shōyu and remaining miso mixture. Transfer everything to a blender or food processor and process until smooth. 3. Make the garlic sesame oil: Pour the vegetable oil and one tablespoon of the sesame oil into a small saucepan and stir in the garlic, ensuring that none of the slices are stuck to each other. Set over a low heat and cook gently for about 15 minutes, stirring often, until the garlic is evenly golden brown (the reason for keeping the heat low is to cook off all of the garlic’s moisture before it begins to colour). Once the garlic is lightly browned (we’re looking for gold, not bronze), remove it with a slotted spoon, fork or similar, drain on paper towels and leave to cool. Leave the oil to cool for about 10 minutes, then tip into a jar and add the remaining sesame oil. Once the garlic chips have cooled, crush them into small pieces and keep in an airtight container lined with paper towels. 4. Make the toppings: Have all of your veg prepped and ready to go, because the cooking here should be very quick. In a wok or frying pan, heat the lard or oil over a high heat and add the onion and mince and stir-fry for a couple minutes, then add the cabbage and carrot and continue to stir-fry for two to three minutes until everything is wilted but still crunchy. Add the bean sprouts and mangetout and continue to stir-fry for another two to three minutes, then add the pepper and salt and/or MSG (use this sparingly, or not at all, if you’re going to boil the mixture in seasoned soup). Stir-fry for a further two minutes or so, then remove from the heat and stir in the sesame or aroma oil. 5. Build the ramen: You can build this bowl as you would any other ramen, but I think it’s tastier the way many shops in Sapporo do it, which is to combine everything in a wok and then transfer it to the bowl. Start with the stir-fry and when it’s done, stir in the tare, then the broth. Whisk to combine and bring to the boil. Meanwhile, cook the noodles in a separate pot of boiling water, and when they’re done, drain well and tip them into bowls. Pour the broth from the wok over the noodles along with the stir-fried and boiled veg, keeping the veg on top of the noodles as you portion them out. The fat can either be added to the bowl or to the wok; if you add it to the wok it will become emulsified with the broth upon boiling, but it will taste the same. If topping with butter and corn, add cold butter at the last minute, just before serving. ‘Nothing special’ ramen “Sometimes the ramen craving strikes and there’s no ramen to be found – what do you do? Instant ramen does the job, of course, and some of it is excellent, especially if you’re able to add good toppings,” says Anderson. “But even that is sometimes unavailable. This recipe is designed to tick the proper ramen box from common refrigerator and store cupboard ingredients – when you don’t have any good broth, nor tare, nor oils, nor nothing!” Serves: 1 Ingredients: 20g lard 80g minced pork 2 anchovies ½ an onion, thinly sliced A big handful of bean sprouts 2 garlic cloves, grated 1 tbsp sesame oil 2 tbsp red miso 1 tbsp sugar 1 tbsp white wine 1 tbsp tomato purée 2 tbsp shōyu 1 tbsp peanut butter or tahini A pinch each of white pepper and smoked paprika 500ml water 1 tbsp grated parmesan or cheddar 1 portion shop-bought noodles A big pinch of sesame seeds 1 spring onion, thinly sliced Chilli oil, to taste (optional) Salt, to taste Method: 1. In a wok or medium saucepan, melt the lard over a high heat and add the pork mince, anchovies and onion. Stir-fry for a few minutes, breaking up the anchovies as you go, until the pork is cooked through and the onion has begun to soften. Toss in the bean sprouts and garlic and stir-fry for another one to two minutes, then tip everything out into a bowl. 2. Add the sesame oil to the pan and set over a medium heat, then add the miso and sugar and fry it for a few minutes until the aroma becomes rich and caramel-like. Stir in the white wine, tomato purée, shōyu and peanut butter or tahini and cook for another few minutes, then add the pepper, paprika, water and cheese. 3. Bring to the boil, add the noodles and cook them to your liking. Once they’re done, taste the broth and add salt or more water as needed – different noodles will absorb different amounts of liquid, so you’ll have to adjust for this accordingly. 4. Transfer the broth and noodles to a bowl and top with the stir-fried mince and veg and garnish with the sesame seeds and spring onion. Add as much chilli oil as you like. Yu Xiang aubergine mixed noodles This recipe is inspired by aburasoba – a soupless ramen dish where the noodles are served in a bowl with tare (dipping sauce) and oil at the bottom and toppings on top, which is then mixed together at the table. “I’m tempted to call it an aburasoba… but it would not resemble any aburasoba I’ve seen in Japan,” says Anderson. “Aw heck, let’s just say it’s mixed noodles and call it a day!” Serves: 2 Ingredients: 1 large or 2 small dried shiitake mushrooms 150ml just-boiled water 1 large aubergine Oil, as needed for shallow-frying 1 tsp cornflour 2 tbsp shōyu 1 tbsp dark red miso (such as Hatchō miso) 1 tbsp oyster sauce 2 tbsp Chinkiang vinegar, Japanese black vinegar or similar, plus extra to taste 1 red pepper or a handful of small, sweet peppers, thinly sliced 2 garlic cloves, finely chopped 15g fresh ginger root, peeled and finely chopped 1-2 dried red chillies, or a few pinches of chilli flakes (to taste) 3 tbsp light brown sugar 1 tbsp sesame oil 2 portions noodles 2 spring onions, thinly sliced at an angle 2 egg yolks 50-60g Menma or tinned bamboo shoots Chilli oil, to taste Method: 1. Place the shiitake mushrooms in a small dish and cover them with the boiled water, then leave to rehydrate for about an hour. Meanwhile, cut the aubergine into batons or prisms about 2cm thick, and pour the oil into a large frying pan or wok to a depth of about 1cm. 2. Heat over a medium-high heat for a few minutes, then test the temperature by placing a piece of aubergine into the oil. If it sizzles vigorously immediately, the oil is ready. Add all of the aubergine to the oil and fry for about five to six minutes, turning often, until richly browned all over. Remove with a slotted spoon or spider and drain well on paper towels. Tip the oil out into a heatproof container, but leave about one tablespoon oil or so in the pan. 3. Once the mushrooms have rehydrated, remove their stems and cut them into thin slices. Stir the cornflour into the resulting mushroom dashi and stir together the shōyu, miso, oyster sauce and vinegar in a separate bowl until no lumps of miso remain. 4. Ensure you have all of your prep ready to go before cooking, because the pace needs to be fairly quick once you begin. Place the pan with the reserved one tablespoon oil back over a high heat. Once the oil is shimmering, add the peppers and stir-fry for two to three minutes until browned. 5. Add the garlic, ginger and chillies, and stir-fry for another one to two minutes, then add the sliced shiitake mushrooms and sugar and stir-fry briefly so the sugar melts and bubbles. 6. Add the liquid seasoning mixture and stir well, then add the cornflour and mushroom dashi mixture and bring to the boil so it thickens. Finally, tip in the fried aubergine and stir well to coat. Reduce the heat to low to keep warm while you cook the noodles. 7. Divide the sesame oil between the two bowls and add a few spoonfuls of the aubergine sauce to each one. 8. Boil the noodles until tender, then drain well and tip into the sauce. Stir the noodles through the sauce, then top with the aubergine and its sauce, and garnish with the spring onions, eggs and menma. Serve with chilli oil and extra vinegar – add as much as you like. ‘Ramen Forever: Recipes For Ramen Success’ by Tim Anderson (Hardie Grant, £26). Read More World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Dear Pret, this is what a £7 sandwich should look like Jack Stein’s Cornish mussels with spinach and cider

LOS ANGELES--(BUSINESS WIRE)--Jun 28, 2023--

In a 2am tweet at Saturday morning, Twitter/X owner Elon Musk said that “the split

Brittany Allen previously appeared in 'Project Runway' Season 18

It’s a case of 12 down, 10 to go for Formula 1 in 2023. Max Verstappen is cruising to a third-straight world championship for a Red Bull team who look invincible – and could yet go the whole season invincible. Yet there have been other notable performances too, with Aston Martin and more recently McLaren impressing, while behemoths like Ferrari and Mercedes are left wondering how they’ve been left so far behind Red Bull yet again. It’s now time for the usual four-week August break, but not before The Independent takes a look at the highlights and lowlights from the first five months of the 2023 season. Best driver – Max Verstappen Unsurprisingly, the easiest choice of the lot. Eight wins in a row, 10 from 12 in total, Verstappen is has a mammoth 125-point lead to team-mate Sergio Perez with 10 races left. The title is already virtually sewn up. The only question left is – how many records he can set this season? Next in line is Sebastian Vettel’s 2013 record of nine wins in a row, which he can match at his home race in Zandvoort. Thank you, next. Best team – Red Bull To the second easiest choice of the lot. It seemed highly unlikely that Red Bull could improve on their double success last year; surely the chasing pack would reel them in? In fact, it’s gone the other way. Red Bull’s rocketship RB19 is Adrian Newey’s greatest design yet. It has won all 15 races including sprints – 12 from Verstappen, three from Perez – and they’ve had five one-two finishes. Including last season, Christian Horner’s team have won 22 of the last 23 grands prix. George Russell was somewhat ridiculed for suggesting after the first race in Bahrain that Red Bull “could win every race this season.” He doesn’t look so silly now. An unprecedented perfect season could well be the story of the season. Biggest disappointment – Nyck de Vries Already out the door after 10 races, with Daniel Ricciardo replacing him at AlphaTauri, Nyck de Vries’ Formula 1 career is in tatters. With zero points, a best-finish of 12th and Red Bull overlord Helmut Marko criticising him as early as April, the writing was on the wall for De Vries from the outset. Did he deserve quite such an early exit? Probably not. But it was coming. This was not supposed to be the order of play after the Dutchman’s mightily impressive debut at Monza last year for Williams, where he finished ninth filling in for Alex Albon. A return to Formula E appears most likely for the 28-year-old now. Most improved driver/team – Aston Martin Eyebrows were raised last summer when Fernando Alonso switched from Alpine to the struggling Aston Martin, who finished seventh in the Constructors’ Standings. But how that decision has bore fruit. Alonso started the 2023 season with five podiums in six races, with the racing green Aston modelled closely on leader of the pack Red Bull, leapfrogging the likes of Mercedes and Ferrari early on. They’ve had something of a dip recently, but Alonso remains the best of the rest behind Red Bull in the world championship. Their emergence as a frontrunner will be undoubtedly confirmed if they can achieve a race victory in the second-half of the season. Biggest surprise – McLaren’s recent revival Aside from the extent of Red Bull’s dominance, the July renaissance from the McLaren papaya has come completely out the blue. It looked set to be a long season when, in the season-opener in Bahrain, Lando Norris pitted six times amid issues with the MCL60. But, having made personnel changes and altered their floor of the car, Norris secured two second-place finishes in a row in Silverstone and Hungary. Australian rookie Oscar Piastri has also impressed after a cagey start – the highlight a sterling drive to finish second in the Belgian GP sprint race on Saturday. Biggest underachiever – Ferrari This will not be the biggest surprise. After looking so fierce and domineering at the start of 2022, how the Scuderia’s fortunes have reversed in the 18 months since. Ferrari have not won a race since Charles Leclerc in Austria last year – over 12 months now – and despite changing their team principal in the off-season from Mattia Binotto to Fred Vassuer, they continue to be impacted by the same disorderly confusion which characterised last season. Charles Leclerc appears close to breaking point on occasions, with Carlos Sainz not far behind. Ferrari themselves will do well not to be left bereft in the midfield in the remainder of 2023. Biggest shock – Toto Wolff revealing Mercedes will ditch car concept Max Verstappen insisting he could quit F1 if more sprint races are added to the calendar was a shock. But just beating it, it didn’t take long for Mercedes to finally ditch their unique no-sidepod design. Toto Wolff didn’t even wait until the season-opening Bahrain Grand Prix; testing, practice and qualifying had told him enough. “I don’t think this package is going to be competitive eventually,” he said. “We got it wrong last year. We thought we could fix it by sticking to the concept of car but it didn’t work out so we just need to switch our focus on to what we believe is the right direction.” Improvement for Lewis Hamilton and George Russell has been slow but steady since. Biggest farce – Esteban Ocon pit-lane incident in Baku Everyone knew it was happening. The pit wall, the broadcasters – but not the FIA seemingly. Esteban Ocon had to pit before the last lap of the Azerbaijan Grand Prix having pursued a bold – albeit ineffective in the end – strategy to drive the whole race on one set of tyres. F1 rules dictate every driver must pit at least once. So the shocking scenes which followed of Ocon almost running over photographers and officials walking in the pit lane was shambolic and extremely unsafe. Best race – Australian Grand Prix In a season lacking classic races thus far, the street track of Albert Park in Melbourne did at least provide drama from start to finish. Three red flags were thrown due to crashes throughout the race, with a late shunt forcing a captivating two-lap shootout to finish, which subsequently resulted in the Alpines crashing into each other and Carlos Sainz penalised for spinning Fernando Alonso. The sort of chaotic carnage which has not been replicated since. Worst race – Hungarian Grand Prix Expectations were high in Budapest after Hamilton claimed his first pole position since December 2021. Could he defend from Max Verstappen from lights out? Could there be a battle between the pair not seen since Abu Dhabi 2021? No, no there couldn’t. Verstappen dived down the inside at turn one and was not seen again. The race descended into nothing short of a bore-fest and had just 16 overtakes – the lowest amount in any grand prix in 2023. For comparison, last year’s race at the Hungaroring had 61 overtakes. Read More Daniel Ricciardo is back - and this time he wants to go out on top Lewis Hamilton makes Austin Powers reference to show Max Verstappen dominance Max Verstappen extends invincible streak with victory at Belgian Grand Prix Lewis Hamilton reveals return of major issue with Mercedes car at Belgian Grand Prix Max Verstappen extends invincible streak with victory at Belgian Grand Prix ‘We should not be deterred’: Lewis Hamilton unhappy with stewards after penalty