Wynn Resorts Ltd. said it expects to soon obtain a gaming license in Ras Al Khaimah, a northern

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The Akita Inu has been lionised in Japan and beyond as a symbol of devotion and fidelity

Amy Dowden has shared her gratitude for the kind words she’s received from fans after revealing more about her cancer diagnosis. The Strictly Come Dancing professional dancer, 32, told fans she’d been diagnosed with breast cancer in May. She underwent a full mastectomy to treat the disease shortly after. Dowden had been waiting to discover what further treatment she’d need, having noted that chemotherapy would affect whether she’d compete on this year’s Strictly. In an Instagram Live chat with breast cancer survivor and Paralympic gold medallist Erin Kennedy for the charity CoppaFeel! on Friday (21 July), Dowden spoke out about being told she’d need chemotherapy after more tumours were discovered following her mastectomy. “For me my journey everything changed,” she explained. “I was originally going to have a lumpectomy, radiotherapy and hormone treatment. But then, after my MRI, they found another tumour so then it changed into a mastectomy and then, after my mastectomy, unfortunately, they found even more tumours. “They found another type of cancer and then they told me I needed chemo – for me that was a massive blow,” she continued. “It wasn’t in the plan, originally – and I know the plan you can’t get fixated on.” Dowden admitted that she had reservations about beginning chemotherapy as she feared it would interfere with her dance practice. “For me, straightaway, it was my dancing – like, you can take away my boob but you can’t take my dancing away from me and that’s what I get really upset about,” she recalled. Though Dowden had hoped to return to Strictly this year, the effects of the chemotherapy mean that she will not return in a competitive capacity for the forthcoming season. She added: “This year, it means I’m not going to be able to dance with a celebrity on Strictly, but I’m in such regular contact with the team – the BBC have just been utterly incredible.” After the live broadcast ended, the performer shared an additional message on her Instagram stories thanking everyone for the “love and support” that has been directed her way. She wrote: “I’ll tackle this next step the best I can and very blessed to have the love and support of my family and friends along with you guys. “The rest of the year looked very different to what was planned but hopefully I’ll enter 2024 cancer free and I’ll never take anything for granted and promise to live life to the full.” Dowden joined Strictly in 2017, and has competed in every series since, reaching the final in 2019 with kids’ TV presenter Karim Zeroual. Read More Tim Shaddock rescue: Ben Fogle offers to pay for Australian sailor and dog to be reunited after emotional separation Father sparks outrage for calling son ‘spoiled’ after 23-year-old said he can’t throw wedding for under $7,000 Fans defend Prince Harry and Meghan Markle amid breakup rumours Researchers warn after 25 types of toxic flame retardant found in human breast milk Mother calls out ‘double standard’ after husband is praised for doing ‘bare minimum’ Couple praised after sharing intimate bathroom TikTok: ‘The reality of birth’

Brooklyn-based art collective MSCHF have officially sold their crumb-sized bag for a staggering $63,000 for Pharrell William's online auction house, Joopiter. Following the success of their Big Red Boots, the designers returned with a "bag" measuring just 657 by 222 by 700 micrometres. It's modelled on Louis Vuitton's OnTheGo handbag, where Pharrell currently acts as the brand's creative director. Despite this, MSCHF'S chief creative officer Kevin Wiesner candidly told the New York Times that he did not ask the French brand for permission to use their design. "We are big in the ‘ask forgiveness, not permission’ school," Wiesner told the publication. On Wednesday (28 June), the microscopic bag sold for $63,750. Other items included in the auction were said to include: A 'Portrait of an English Lady' by George Condo ($1,050,000), a Lewis Hamilton x Takashi Murakami F1 Grand Prix Helmet ($387,500), a Louis Vuitton x Virgil Abloh Dream House Window Mannequin ($65,000) and a Pharrell Williams x Richard Mille RM 65-01 ($481,250). Sign up for our free Indy100 weekly newsletter It comes after the brand made waves earlier this year with a peculiar pair of boots that soon circulated on social media. Donned by the likes of WWE wrestler Seth Rollins, rapper Lil Wayne and Diplo, the MSCHF's Big Red Boots became an overnight hot topic with polarised views across the internet. "Man if y’all don’t get these big ugly ass Clifford the big red dog looking ass shoes outta here," one person joked, while another added: "This how I used to draw everybody feet in elementary school." Meanwhile, there were many fans of the Big Red Boots, with one writing: "I’m sorry I wanna buy me some so bad." 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.

“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

KITCHENER, Ontario--(BUSINESS WIRE)--Aug 14, 2023--

NEW YORK--(BUSINESS WIRE)--Jun 14, 2023--

During my junior year of high school, I began struggling with invasive, destructive thoughts. I was clinically depressed, and as a teenager, I had no idea how to manage these troubling apprehensions and emotions. My psychiatrist at the time prescribed me Lexapro and Adderall, the former to help with my anxiety and depression and the latter for my newly diagnosed ADHD. At the time, being so young, it was difficult for me to grasp the idea of medication. I wondered why I needed it to function and why other people didn’t. Nonetheless, I spent the next six years taking these psychiatric medications, and this treatment helped me to start living fully again.

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