An earthquake in the Italian region of Tuscany sparked the brief evacuation of the cathedral and closure of museums Wednesday in...

Walt Disney Co.’s Wish was supposed to celebrate the 100th anniversary of the company that invented animated princess

Smartwatches have grown from a novelty for early adopter cyborgs to a robust and diverse

Hip hop legend and marijuana aficionado Snoop Dogg says he’s going to stop smoking

They’ve been talking about it for weeks. In fact since the season-opening Bahrain Grand Prix at the beginning of March, Mercedes have pinpointed this weekend in Imola as a new beginning not only this season, but in this new phase of ground-effect regulations first brought in last year. Toto Wolff has made no secret of F1’s return to traditional European circuits as marking a line in the sand for his team’s prospects in 2023, with Lewis Hamilton and George Russell waiting eagerly in the cockpit to see how far they can reduce the hefty gap – 128 points in the constructors’ standings – to Red Bull out in front. News on Wednesday then of the cancellation of this weekend’s Emilia Romagna Grand Prix comes as a bitter blow to their development plans. In the wider scheme of things, though, Mercedes’ fortunes are very much not a priority. The swiftness of those at Formula 1 on the ground in Imola has not gone unnoticed in the past few days. F1 made the right call to cancel given the severe flooding in the region, even if as expected the race cannot be rescheduled this year. For a sporting entity and a governing body, the FIA, who have repeatedly blundered in recent months, this time the communication between executives, teams and the media was clear throughout in an ever-changing situation. As opposed to Australia in 2020 amid the coronavirus outbreak, as well as Spa in 2021 with heavy rain eventually rendering racing redundant, the call here was decisive while matters of far more importance to local bodies in northern Italy, not least the emergency services, take greater hold. However, given the sheer anticipation at Mercedes for an upgrade package which was set to include a trio of new sidepods, floor and front suspension, this delay is far from ideal. As recently as the weekend, engineering director Andrew Shovlin said: “We took some decisions on how we develop the car – how the car works aerodynamically, how we shape the characteristics of the car, how it is in terms of handling. "What we are going to be bringing to the track in Imola is the first step of that work. This takes quite a long time to develop in the wind tunnel, you can’t just do these things overnight. But the Imola package is the first step in that direction.” At Imola, with three practice sessions, qualifying and a 63-lap race on a traditional European circuit with 19 turns – even if rain was forecast – the technicians and engineers at Mercedes would have gathered swathes of useful data regarding the W14’s performance, consistency and raw speed. An immediate evaluation would have been collated: have the upgrades made the car quicker? But it is no longer the Imola package. Rather unsatisfactorily, it is now the Monaco package. Out of all 23 race circuits on the 2023 schedule, the twisty turns of the principality are perhaps the last place upgrades would want to be tested first time out. The unique dimensions of the Monaco street circuit are out of quilter with the vast majority of tracks on the calendar, meaning upgrades designed to improve the quality of the car over the course of a season may not have a positive impact in Monaco. Thankfully, the race that follows is in Barcelona – a track which before the pandemic was traditionally used for testing. A more appropriate analysis can be ascertained during that weekend in Spain. While Ferrari were also expected to bring improvements this weekend, the focus was undeniably on the Mercedes garage. Now, that anticipation and development plan will have to be re-routed. Hamilton stated after the Azerbaijan Grand Prix in April that he was “counting down the days” until the anticipated upgrades at Imola: the scene of his ultimate humiliation when he was lapped by old foe Max Verstappen in last year’s race. Unfortunately for the seven-time world champion, he will have to wait that little bit longer. Read More F1 Imola Grand Prix cancelled F1 Grand Prix – live: Lewis Hamilton reacts after Imola race cancelled Will Imola Grand Prix be rescheduled? Where are Mercedes and Ferrari? Frankly, you don’t want to hear the answer ‘Nasty piece of work’: Lewis Hamilton’s Mercedes slammed by Toto Wolff Lewis Hamilton would be taking gamble by leaving Mercedes, says former rival

Soldiers seized power in OPEC member Gabon, four days after the central African nation held presidential elections. Army

From creams and oils promising to take the user to seventh heaven to multi-sensory vibration devices and erotic lingerie, the sex accessory market has become more...

Google raised an “Over 1 Billion Served” banner for its implementation of RCS messaging Thursday,

Japan Investment Adviser Co., the first unrated company in the nation to sell publicly offered bonds, is preparing

As Razer’s smallest gaming laptop, you could never tell the Blade 14's size purely from

Rhubarb season runs from April through to the end of summer, but it’s a real treat to eat fresh before the hot weather truly arrives. In the UK, it’s best grown in the “Rhubarb Triangle” in West Yorkshire, so we asked two-starred Michelin chef Michael Wignall, who runs The Angel Inn at Hetton, for his favourite ways with the vibrant vegetable. Rhubarb cooked in foil Serves: 4 Ingredients: 400g rhubarb (washed and cut into approx 5cm batons) 5 drops of vanilla extract Zest and juice of 1 lime 100g light brown sugar Aluminum foil Method: Set an oven at 180C. Place a sheet of aluminum foil (approx size of 2 x A4 sheets) on your work top. Lay your rhubarb on one side (ensure they are laid uniform) and leave the other side empty. Mix the zest and juice of lime, vanilla extract and brown sugar together and sprinkle over the rhubarb. Fold the empty side of the foil over the rhubarb to each corner and then fold each side into towards the centre 2-3 times, to wrap the rhubarb tightly, like an envelope (the better the seal the faster the rhubarb will cook, retaining all of its lovely flavour and juices). Place the foil envelope onto a ceramic tray (this is to allow you to use the juices, should any leak out) and cook for approx 25-35 minutes. Remove from the oven, allow to cool for 5 minutes before carefully opening the bag and serve. Serving suggestions: Serve with warm ginger custard, crème fraiche or clotted cream. Or go savoury with roasted duck or chicken. Rhubarb crumble Serves: 4-6 Ingredients: For the crumble topping: 450g plain flour (sieved) 270g muscovado sugar 250g unsalted butter (diced) 170g ground almonds (replace with oats, if nut free) 60g pecan nuts (chopped fine) replaced with pumpkin seeds for nut free) Zest of 1 orange For the fruit base: 800g of rhubarb (washed and chopped into approx 3cm) 200g blueberries (adds a lovely sweetness and colour) 150g light brown sugar Method: For the crumble mixture: Rub together the flour, sugar and almonds, making sure there are no lumps in the sugar (Muscovado sugar can get quite lumpy). Then add the butter in 3 stages and rub together, until you have a breadcrumb consistency. Lastly, add the pecan nuts and stir in thoroughly. For the fruit base: Add the sugar and rhubarb to a large pan and cook on a medium heat, until the rhubarb has slightly softened. Remove from the heat and lightly stir in the blueberries. Place the mixture onto a tray to cool. Preheat an oven to 180C, divide the filling into individual heat proof ramakins or one large heat proof dish. Sprinkle with the crumble mixture (do not press down) and bake for 15-20 minutes or until golden in colour and the filling is starting to bubble at the sides. Serving suggestion: Serve with ginger custard or ice cream. Lemon and ginger posset Serves: 6 Ingredients: 500ml double cream 250ml castor sugar 4 lemons (juice and zest) If you can, source good quality lemons – leafy and unwaxed. Amalfi lemons are the best, if in season. It makes all the difference! 20g root ginger (peeled and finely grated) 2 sheets of bronzed gelatin, soaked in ice cold water Method: Place the cream, sugar and ginger in a medium sized pan and bring to the boil. Remove from the heat, add the lemon juice and then the soaked gelatin. Stir well and pass through a fine sieve, into a pouring jug. Pour into ramakins or glasses and allow to set in the fridge for 5 hours. Serve with the compote of Rhubarb and vanilla. (Recipe below) Rhubarb compote Serves: 4 Ingredients: 1kg rhubarb (leaves and base removed) 350g castor sugar 1 vanilla pod (split and seeds removed) 50ml water ½ tsp of ground ginger Method: Cut the rhubarb into approx 2cm slices, along the length of the stem. Place a wide thick bottomed pan, onto a medium heat and add the sugar, vanilla, ginger and water. Allow the mixture to dissolve. Add the chopped rhubarb, making sure it is completely coated in the sugar syrup. Cook over a medium heat, stirring often, until the rhubarb begins to break down and turns into a thick mixture (there should be no water remaining). Chef’s tip: Forced rhubarb is best for this, as there is no need to peel, you get a lovely colour. Outdoor summer rhubarb can work well but peel before cutting and cooking and replace the water with 100ml of cranberry juice. Read More Love wine but can’t afford it? Here’s how to drink luxury for less 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 Gordon Ramsay takes on Louisianian gumbo

John Goodman showed off his dramatic weight loss transformation over the weekend, but his weight loss journey didn’t “happen overnight”. The Big Lebowski star, who turned 71 on 20 June, recently attended the 2023 Monte-Carlo Television Festival in Monaco on Sunday (18 June) where he debuted his slimmed-down figure on the red carpet. In photos from the event, Goodman looked sharp in a navy blue double-breasted suit and khaki pants, which he paired with a yellow tie, brown loafers, and round-framed sunglasses. The actor’s transformation is the result of more than a decade of hard work, after he reportedly started working on his health back in 2007. In a new interview with Rolling Stone published on 17 June, Goodman revealed that he has lost a total of 200 pounds, ever since he first revealed to David Letterman in 2011 that he was “pushing 400” pounds when he was at his heaviest. “I’d get off of Roseanne every spring. I’d lose 60 pounds every spring [but] I’d gain it back and then some, every year,” he told the late-night host at the time. At the start of his journey, Goodman hired health coach Mackie Shilstone who helped him to give up sugar and work out six days a week. The actor, who’s been open about his struggles with alcoholism in the past, also stopped drinking after checking into a rehabilitation center in 2007. “It takes a lot of creative energy to sit on your a** and figure out what you’re going to eat next,” he said in an interview with People in 2010. “I wanted to live life better.” Five years later, Goodman’s health coach revealed to the New York Post that the Roseanne star had lost 100 pounds through a combination of diet and exercise. Goodman unveiled his 100-pound weight loss transformation at the premiere of his film Trumbo in 2015. “This didn’t happen overnight – it’s been an ongoing process,” Shilstone told the Post. He introduced Goodman to a “Mediterranean-style eating plan,” which heavily leaned on a diet of fish, nuts, olive oil, vegetables, and fruit. The Monsters, Inc actor also racked up 10,000 to 12,000 steps a day, along with getting in some miles on the elliptical bicycle and treadmill. At the time, Goodman’s then-100 pound weight loss took around two years. In an interview with ABC News, Goodman revealed that he decided to make a change to his habits after he would look in the mirror and not like what he saw in his reflection. “I just got tired, sick and tired of looking at myself. You’re shaving in the mirror and you don’t want to look at yourself. It gets dangerous,” he told ABC’s Peter Travers in 2016. Goodman also explained that his weight loss journey was made easier after he “just stopped eating all the time”. “I’d have a handful of food and it’d go to my mouth,” he said. “In the old days, I would take three months out, lose 60 or 70 pounds, and then reward myself with a six-pack of Bud or whatever and just go back to my old habits.” “Then this time I wanted to do it slowly, move, exercise. I’m getting to the age where I can’t afford to sit still anymore. And it gives me the energy to work, ‘cause work is very draining.” These days, John Goodman has been busy balancing his ongoing health journey with his many roles in television – reprising his role from Roseanne as beloved father Dan Conner in ABC’s The Conners, and televangelist patriarch Eli Gemstone in the HBO comedy, The Righteous Gemstones. Speaking to Rolling Stone, Goodman detailed that he stays active by “getting out and walking the dogs” amidst his busy schedule. Before production began on The Conners in 2018, Goodman said he spent much of his time boxing too. “I was boxing up until then and I haven’t been able to do that since Covid because I’m lazy,” he shared. “I haven’t been exercising, but I’m going to start a routine again this summer where I can get some stuff done. I’ve just let everything go just because I haven’t had the energy because of the jobs.” The iconic Hollywood actor also opened up about his past struggles with alcohol and “anger as a younger man,” which he admitted was “fuelled by fear”. “But I was probably born an alcoholic,” he joked. “But most of the anger’s gone. If I don’t watch the news, I’m cool.” Read More John Goodman weight loss: Fitness expert explains how actor lost 100lbs Scientist behind Ozempic says drug can make life ‘so miserably boring’ What to know about prescription drugs promising weight loss What are the symptoms of laryngitis and how long does it take to recover? What is egg freezing and how does it work? Regular napping could be good for brain health, research suggests