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A woman claims to have been banned from boarding a flight after dressing in cosplay at the airport. Kine-Chan, a 21-year-old model, influencer and OnlyFans content creator, appeared at Navegantes Airport in Brazil, dressed in ‘Rebecca's Cosplay’. Wearing only a black bikini, turquoise wig and black sandals, she claims she was told she wasn’t dressed appropriately and was banned from boarding the flight. Sharing the alleged incident on Instagram (@kinechan2.0) with her 612,000 followers, Kine-Chan wrote: “Xuxus, a very annoying situation happened this weekend!” “I tried to board at Navegantes airport dressed as Rebecca's Cosplay for an event. I already knew that I could be late, so I was dressed so as not to waste time and could go straight to my room. “But I was told to go home and change clothes because the one I was wearing was not “appropriate”. “I explained that I was going to an event. Anyway Rebecca barred lol.” Sign up for our free Indy100 weekly newsletter Dressed as the fictional character Rebecca from the anime series Cyberpink: Edgerunners, Kine-Chan donned the skimpy outfit before being allegedly stopped by airport security and barred from continuing to her flight. Fans have rushed to comment on her antics, many thinking she has gone too far. “Kine i love you but for the love of God... you could have put on an easy pull-up outfit, like a falling dress or even a button-down blouse,” commented Jazz. [sic] Bruno added: “THEY WERE RIGHT, YOU COULD HAVE PUT THAT CLOTHES ON THERE, THEY WERE SURE, NOT GOING TO LET YOU BOARD.” [sic] Page wrote: “AMG, it didn’t hurt to wear a dressing gown on top.” [sic] “Man I work shows and my schedule in between shows is pretty short... I'm going with my costume and ON TOP I'll put a robe or an overalls! Here's the tip for you,” said Leticia. [sic] Jam Press has contacted Navegantes Airport for comment. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Gumbo is a Louisiana institution. Fusing together flavours from the state’s Creole and Cajun heritage, it’s traditionally a deeply-flavoured stew. After exploring southern Louisiana, this is Gordon Ramsay’s version of a traditional gumbo… Chicken andouille gumbo with rice Serves: 8 Ingredients: For the braised chicken: 4 boneless, skin-on chicken breasts 4 bone-in, skin-on chicken legs, thighs attached 1 tsp freshly ground black pepper 2½ tsp kosher salt, divided 2 tbsp grapeseed oil 4 garlic cloves, crushed 3 celery stalks, diced 2 yellow onions, diced 8 cups chicken stock 3 sprigs thyme 3 spring onions, trimmed and chopped 1 lemon, cut in half, seeds removed For the gumbo base: 227g andouille sausage, cut into 1.3cm-thick slices 108g unsalted butter 125g all-purpose flour 2 celery stalks, finely diced 2 garlic cloves, minced 1 red bell pepper, finely diced 1 green bell pepper, finely diced 1 yellow onion, finely diced 1 tsp kosher salt 1 tsp cayenne pepper ½ tsp freshly ground black pepper 2 tbsp hot sauce For the rice: 341g white rice 946ml water 2 sprigs thyme, picked 2 tsp kosher salt Method: 1. Make the braised chicken: Season the chicken with the pepper and two teaspoons of the salt. In a large pot over medium heat, add the oil. Once the oil is shimmering, sear the chicken on all sides until golden brown, about 10 minutes. Be careful not to overcrowd the pan, and work in batches if necessary. 2. Remove the chicken from the pan and add the garlic, celery, and onions. Cook in the chicken fat until the vegetables begin to caramelise. Season with the remaining salt. 3. Add the chicken back to the pot and cover with the chicken stock. Add the thyme, scallions, and lemon halves and bring to a simmer. Continue cooking on a low heat until the chicken is tender and can easily be pulled apart, about one hour. 4. Remove the chicken from the stock and shred the meat from the bones. Cover the chicken and refrigerate until ready to use. Strain and reserve the chicken stock and discard the vegetables and thyme. 5. Make the gumbo base: In another large pot over a medium heat, add the andouille sausage and cook until the fat has rendered and the sausage has crisped. 6. Use a slotted spoon to remove the sausage from the pot and set aside on a paper towel–lined plate. 7. To the fat in the pot, add the butter. Once the butter is completely melted, add the flour and mix until a thick paste forms to make a roux. Reduce the heat to medium-low and continue cooking, stirring constantly until the roux has turned a very deep brown, about 30 to 45 minutes. 8. Add the celery, garlic, bell peppers, and onion. Continue cooking until the vegetables are softened, about five minutes. Season with the salt, cayenne, and black pepper. 9. Add the reserved chicken stock and the hot sauce and bring to a simmer. Continue cooking on low until the gumbo base has thickened, about 30 minutes. 10. Make the rice: In a medium pot over a medium heat, add the rice, water, thyme and salt and bring to a boil. Cover and reduce to a simmer. Cook until all the moisture has evaporated, about 20 minutes. Fluff the rice with a fork just before serving. 11. Add the pulled chicken and andouille sausage to the gumbo and serve with the rice. Recipe from ‘Gordon Ramsay’s Uncharted: A Culinary Adventure With 60 Recipes From Around The Globe’ (National Geographic, £25). Read More Three meat-free dishes to try this National Vegetarian Week How to make TikTok’s viral whole roasted cauliflower Gordon Ramsay: ‘I’m going off the beaten track to become a better cook’ Gordon Ramsay’s coffee-spiced pork shoulder recipe What is coronation chicken? The story of the royal recipe and how to make it Healthy lemony smoked salmon pasta that takes zero effort

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Flights to DC-area airports are able to resume after the Federal Aviation Administration lifted a ground stop made earlier Sunday evening due to equipment problems at an air traffic control facility in Virginia.

The “Alaska Weather” program has been must-see TV for 47 years in a state where extreme weather dictates everyday life