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Summer vacation plans have officially commenced, so if you haven’t started making your packing list, or (dare we say) haven’t secured your travel bags yet, the time to start is right now. Travel brand Lo & Sons offers a range of travel bags and commuter bags, and many of its popular styles are deeply discounted right now. During its Summer Sale, you’ll find best-selling bags on sale for up to 50% off, now through July 31.

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ICYMI, Amazon's mid-October Prime Big Deal Days are, well, a big deal. Much like Prime Days past, the two-day shopping event is basically an internet-wide free-for-all with steep discounts across fashion, beauty, home, tech, and much more — and in typical R29 style, we've gone through pages upon pages of search results to curate the best stuff worth shopping.

SAVE $50: As of October 19, a certified refurbished 4th gen Echo is on sale

Meghan Trainor and her husband Daryl Sabara have welcomed their second child, a son named Barry Bruce. Trainor, 29, and Sabara, 31, shared a joint post on Instagram on Tuesday to announce the baby news. In addition to their newborn, the pair are also parents to a two-year-old son, Riley. In the caption, Trainor revealed when the baby was born and formally introduced him. “On July 1st (our seven-year anniversary of our first date) we welcomed Barry Bruce Trainor into the world,” she wrote. She went on to share that she welcomed the infant via Caesarean section before thanking her medical team for their support. “He was a big boy at 8lbs 7oz...and sideways (transverse), but we had an amazing, successful C-section, and I finally got my skin to skin time!” the “Mother” singer wrote. “Thank you to all of the incredible doctors and nurses who took such great care of us.” The Instagram post included multiple photos of the newborn with his mother and father, along with snaps of the singer in a hospital bed. In the comments, fans and celebrities celebrated the baby news, with Paris Hilton writing: “Congratulations sis! So happy for you!” “Go Mama!! And welcome to the party, Barry!! What a lucky dude!” Mandy Moore added, while Gina Rodriguez wrote: “He is perfect!!! Congrats sweet superhero mama!!!” In January, Trainor revealed that she was pregnant with her second child when she confirmed the news in an interview with People. At the time, she said she was “ just so grateful [that she could] get pregnant”. “I’m crushing it. This is amazing,” she said in a statement to the magazine at the time. “This is my dream. I’m halfway there - I want four kids!” She went on to reflect on how her second pregnancy was different from her first. “It’s like a real pregnancy,” she said. “The first one was like make-believe. I had no symptoms with Riley to the point where I was like: ‘We need to go to the doctor. There’s nothing in me.’” Since then, Trainor has also opened up about how her first experience with childbirth impacted her mental health. In April, she revealed that she struggled with post traumatic stress disorder (PTSD) after welcoming Riley via Caesarean section. During an interview with Today, she said that after she’d had her child and returned from the hospital, there were times she felt like she was still in the delivery room. “I was like: ‘It’s so weird,’ to my therapist and my doctors,” the “Made You Look” singer recalled. “I was like: ‘It’s like I’m back in my room.’ At nighttime, when the pain would kick in. I was like: ‘Daryl, I’m still on the table, I know she’s inside me.’” Trainor said that the feeling, which went on for “months,” ultimately led to her diagnosis. “They were like: ‘So we have to work through this. That’s a sign of PTSD,’” she recalled. “And I was like: ‘Oh, I didn’t know that.’” PTSD is “a mental health condition that’s triggered by a terrifying event through either experiencing it or witnessing,” as noted by the Mayo Clinic. According to the Postpartum Support International, approximately “nine per cent of women” experience PTSD after childbirth Read More Meghan Trainor reveals the symptom that led to her postpartum PTSD diagnosis Meghan Trainor’s ‘big boy’ sex story with her husband is not what you think Meghan Trainor apologises for ‘careless’ teacher remark: ‘I’m so so sorry’ How to go sober if your partner still drinks The shared symptoms of menopause and young onset dementia Fiona Phillips Alzheimer’s diagnosis at 62: 7 ways to reduce your risk

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Tens of thousands of people marched through Warsaw on Saturday to support the LGBTQ community in Poland, where the right-wing government is seeking another...

Butter chicken is often considered to be one of those dishes that takes ages to prepare and to cook, but this version will give you flavourful results in almost half the time with half the effort,” says Sanjay Aggarwal, author of Spice Kitchen. “Just allow your chicken to marinate overnight so that the meat is more succulent and the flavours can develop.” Ultimate (and speedy) butter chicken Serves: 4 Ingredients: 500g boneless chicken breasts, cut into bite-sized chunks 2 tbsp vegetable, sunflower or rapeseed oil 2 tbsp ghee 1 tbsp Tarka (see below) 1 onion, sliced 2 tsp ginger-garlic paste (see below) 1 tbsp garam masala (see below) 400g can plum tomatoes ½ tsp harissa (see below) 1 tsp salt 50ml double cream 1 tsp sugar For the marinade: 100g Greek-style yoghurt 2 tbsp ginger-garlic paste 1 tbsp garam masala ½ tsp harissa 1 tsp salt To serve: Naan 300g rice 1 tbsp chopped fresh coriander, optional For the tarka: 50g black mustard seeds 50g cumin seeds For the garam masala: 35g cumin 28g coriander 11g black peppercorns 6g ginger powder 3g cloves 8g cinnamon 4g star anise 2g nutmeg, grated 2g cardamom For the harissa: 21g paprika 3g coriander 3g caraway 3g cumin 27g chilli powder 27g chilli flakes (red pepper flakes) 5g garlic granules 10g salt For the time-saving ginger-garlic paste: 125g fresh ginger 125g garlic cloves ½ tsp salt 1 tbsp vegetable, sunflower or rapeseed oil Method: 1. For the tarka: This blend uses whole spices; simply mix the seeds together and store in a jar for when you need them. 2. For the garam masala: Put any whole spices into a coffee grinder or pestle and mortar. Grind. Then add in any powdered ingredients and mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 3. For the harissa: Put any whole spices into your coffee grinder or pestle and mortar. Grind to your desired consistency. Then add in any powdered ingredients and your chilli flakes, garlic granules and salt. Mix by hand to combine. Label and store in a clean jar in a cool, dark place for up to six months. 4. For the time-saving ginger-garlic: Peel and roughly chop your ginger and garlic and add to your blender with the salt and oil. Blend until you have a smooth paste. Either scoop into a clean jar or bottle and store in the fridge or freeze in ice-cube trays and pop out a cube when you need to cook. 5. For the butter chicken: First make the marinade by combining all the ingredients in a large, non-metallic bowl. Add the chicken and give everything a good stir to combine. Cover and leave in the fridge overnight if you can, or for at least two hours to permeate the meat. 6. When you are ready to cook, heat the oil in a large, heavy-bottomed frying pan over a medium heat. Add the chicken pieces with the marinade, and fry until browned, turning just once and resisting the urge to move them around the pan. They will need about three minutes on each side (you will finish cooking the chicken later in the sauce). Set aside. 7. Give the pan a quick wipe and put it back over the heat. Add the ghee and, when hot, add the tarka and allow the seeds to sizzle and pop for around 30 seconds, being careful not to burn. Next, add in your onion slices and stir to coat them in the spice-infused ghee. Cook gently for about 10 minutes, stirring regularly. Once the onions have started to sweat and become translucent, add in the ginger-garlic paste and cook for about a minute. When the raw smell has disappeared, add in the garam masala. Cook for a further 10 seconds, stirring to ensure nothing sticks to the bottom of the pan and burns. 8. Next, add the tomatoes, harissa and salt. Cook over a low-medium heat for 15 minutes. Turn off the heat and let the mixture cool a little, then, using a stick blender directly into the pan, carefully blend your sauce until it is completely smooth. If you’re finding the sauce is splattering around too much, transfer it into a deeper pan for this step. You can also stir in a little water if the mixture is too thick. 9. Add the cream, sugar and chicken to the pan and give everything a good stir. Simmer for a further 10 minutes to ensure the chicken is thoroughly cooked. Serve with fresh naan bread, rice and chopped coriander scattered over the top. Recipe from ‘Spice Kitchen’ by Sanjay Aggarwal (Quadrille, £22).

Apple announced its newest and most powerful chip yet at the WWDC 2023, its event