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In the northeastern suburbs of Paris, amid a cluster of multi-story residential blocks, a 19-year-old, chestnut-colored horse named

A DUI suspect attempted to switch car seats with his dog after being pulled over by police for speeding. Springfield Police stopped and approached the vehicle for travelling 52mph in a 30mph zone on Saturday (13 May). It was then the driver allegedly got out of the passenger side and claimed he was not driving. "The driver attempted to switch places with his dog who was in the passenger seat, as the SPD officer approached and watched the entire process," a post from Springfield Police Department read. "The male party then exited the passenger side of the vehicle and claimed he was not driving." The male driver was said to show clear signs of intoxication. Sign up for our free Indy100 weekly newsletter When confronted about his alcohol consumption, he ran away from the officer before being apprehended around 20 yards from the vehicle. An officer from Springfield Police Department discovered that the man was lost in the area after driving from Las Animas to Pueblo. He was later found to have two active warrants for his arrest and was charged with driving under the influence of alcohol and/or drugs, driving while ability impaired, driving under suspension, speeding 20-24 over, and resisting arrest. "The dog does not face any charges and was let go with just a warning," the department joked in a Facebook post, before explaining that the dog was given to an acquaintance to be looked after while the suspect was in jail. Indy100 reached out to Springfield Police Department for comment, who highlighted in their post that the investigation is still ongoing. 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.

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There is something so wonderfully comforting about a bowl of ramen noodles, whatever the season,” says chef and TV presenter Shivi Ramoutar, author of Cook Clever. “This version uses packet ramen – don’t turn your nose up at it; I assure you that with the added flavours, veg and protein, it becomes something spectacular and amazingly easy to accomplish. This is one to elevate to your heart’s content – you really can’t go too OTT with this. Have it slurpy or dry as you like.” Pimped packet ramen Serves: 2 Ingredients: For the base: 2 tbsp toasted sesame oil 1 spring onion (white bulb discarded), snipped 1 tsp garlic purée 2 mugs of boiling water 2 packets of ramen noodles (or any other instant noodles) OR 300g ready cooked noodles and 1 chicken stock cube, crumbled OR 300g ready cooked noodles and 2 sachets of miso soup mix For the protein (choose from): 1 mug of frozen, fresh or cooked chicken strips 1 mug of frozen, fresh or cooked seafood 1 mug of frozen or fresh gyoza dumplings ½ block of firm tofu, broken into smaller pieces For the veg: 250g packet of pak choi, leaves separated ½ mug of frozen vegetables Toppers (choose as many as you like): Soft-boiled egg halves Drizzles of chilli oil 1 tbsp sesame seeds Fresh coriander sprigs Fresh chillies Kimchi Drizzles of sriracha Method: 1. Heat the oil in a small saucepan over a medium heat and cook the spring onion and garlic purée for a couple minutes, stirring often until aromatic. 2. Add the boiling water, along with the dried noodles and their flavour sachets, or the cooked noodles with the crumbled stock cube or the miso soup sachets. Stir together and cook for a minute or two until the liquid is mostly absorbed. 3. Add your chosen protein and the veg and cook until the protein is just cooked through, about five minutes or so. If you are using fresh chicken or seafood it will take less time. If using tofu, add in the last few minutes so it doesn’t disintegrate. 4. Serve into bowls and go crazy with the toppers. ‘Cook Clever: One Chop, No Waste, All Taste’ by Shivi Ramoutar (HarperCollins, £20). Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon Breakfast for dinner and four other things you should cook this week How to save money in the kitchen according to top chefs Money-saving chilli con carne that absolutely slaps with flavour Do it for the Gram: Speedy but spectacular goat’s cheese linguine Where to find the best Guinness in London – and how to spot a bad one