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According to the sheriff, the children were locked in their room in the apartment for 'as many as six weeks at a time'

On Monday, May 1, the Writers Guild of America (WGA), the national organization representing television

The FIA have announced that all 10 Formula 1 teams have complied with the cost cap in 2022 – meaning no repeat of the shenanigans which overshadowed the latter stages of last season. Red Bull were found guilty of an overspend of the 2021 budget cap, the same year in which Max Verstappen claimed his first drivers’ title. Christian Horner’s team were fined £6m and docked 10 per cent of their car development time after a long, drawn-out process. Yet this year, the FIA have confirmed that no teams have fallen foul of the financial regulations and detailed that their analysis included an “extensive check of any non-F1 activities... which comprised of multiple on-site visits to team facilities.” The news will come as a relief to all teams, particularly in light of rising inflation and freight costs which led Horner to suggest earlier this year that as many as six teams could’ve broken the cost cap. The statement in full reads: “The FIA confirms that its Cost Cap Administration has now completed the review of the Reporting Documentation submitted by each Competitor that participated in the 2022 FIA Formula One World Championship in respect of the 2022 Full Year Reporting Period ending on 31 December 2022. “The FIA Cost Cap Administration has issued certificates of compliance to all of the ten Competitors. “The review has been an intensive and thorough process, beginning with a detailed analysis of the documentation submitted by the competitors. “Additionally, there has been an extensive check of any non-F1 activities undertaken by the teams, which comprised multiple on-site visits to team facilities and careful auditing procedures to assess compliance with the Financial Regulations. “The FIA Cost Cap Administration notes that all Competitors acted at all times in a spirit of good faith and cooperation throughout the process. “The FIA also notes that the Financial Regulations are essential to the long-term financial stability of the sport, and that they will continue to be developed and refined based on the findings of each review process both in terms of the regulations themselves, which are written and approved under the FIA Formula 1 governance process, and the way in which they are enforced and policed. “The FIA has made and will continue to make significant investments in this department for the collective benefit of the sport.” Read More F1 2023 race schedule: When is the Singapore Grand Prix? Damon Hill unimpressed by Toto Wolff’s dismissal of Max Verstappen’s record win Alex Albon, James Vowles and the start of a Williams renaissance

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“I love the sticky sound this steamy pasta makes as you stir through pumpkin, walnuts and blue cheese until it forms a creamy sauce,” says chef Donal Skehan. “It’s proper autumnal food – seek out smaller, sweeter pumpkins with interesting textures and skin colours; they are far more flavourful than the regular large orange ones.” Autumn pasta with blue cheese and nuts Serves: 4 Ingredients: 1 pumpkin or autumn squash (about 1kg), peeled, deseeded and sliced 3-4 sprigs of thyme 1 tbsp olive oil 1 tbsp salted butter 2 onions, thinly sliced 350g pasta shapes, such as conchiglie or rigatoni 100g blue cheese 75g walnuts, toasted and roughly crushed Sea salt and freshly ground black pepper Best-quality extra virgin olive oil, to serve Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6. 2. Place the pumpkin on a large baking sheet with the thyme sprigs and toss in the olive oil until all the pieces are coated. Season generously with salt and pepper. Roast in the oven for 40 minutes, or until tender and caramelised at the edges. Once cooked, keep warm. 3. While the pumpkin cooks, place a large heavy-based frying pan (skillet) over a medium-high heat and add the butter. Add the onions and season generously, tossing to coat completely in the melted butter. Reduce the heat and cook gently until the onions are sweet and caramelised, about 10-15 minutes. 4. Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and generously season with salt. Once boiling, add the pasta and cook until al dente. Drain and reserve a cup of the starchy cooking water for use in the sauce. 5. Increase the heat back up under the pan with the onions, then add the reserved pasta water and bring to a steady simmer. Meanwhile, mash half the cooked pumpkin and add this to the onions. Crumble in almost all of the blue cheese (keep a little back to serve) and stir until you have a smooth, creamy sauce. Working quickly, add the pasta to the pan and stir through until completely coated. 6. Serve the pasta hot in warmed plates topped with the remaining pumpkin slices and blue cheese. Sprinkle with toasted crushed walnuts and top with a generous drizzle of the best-quality extra virgin olive oil you have to hand and a last seasoning of sea salt and black pepper. One-pot Moroccan-style meatballs “There are some recipes that are ideal for making ahead of time and seem to improve in flavour once you plonk them in the fridge for an overnight stay. This is particularly true of a tomato-based meatball stew like this one,” says Skehan. “The spices have an opportunity to mingle with the lamb, the harissa paste has time to develop the deep hum of heat in the sauce, and you are left with a pot of something truly special. “Make these meatballs while you have time on a Sunday night, and all you have to do to make a meal of them is serve them at the table with rice or couscous, and maybe some flatbreads.” If you don’t have a slow cooker, make this in a casserole dish and cook, uncovered, in an oven preheated to 160C/140C fan/320F/gas 3 for one hour. Serves: 4 Ingredients: 450g minced lamb ½ red onion, finely chopped 2 garlic cloves, crushed 1 medium free-range egg 2 tsp ras el hanout 30g fresh white breadcrumbs 1 tbsp finely chopped flat-leaf parsley 2 tbsp olive oil Sea salt and freshly ground black pepper For the sauce: 1 tbsp olive oil ½ red onion, finely chopped 2 garlic cloves, finely chopped 1 heaped tbsp harissa paste Grated zest of 1 lemon 400g tin chopped tomatoes 100ml chicken stock 400g tin chickpeas, drained and rinsed To serve: Handful of flat-leaf parsley, chopped Couscous, steamed Greek yoghurt Flatbreads, charred and torn Method: 1. In a large bowl, mix the lamb with the red onion, garlic, egg, ras el hanout, breadcrumbs and parsley. Season well and with wet hands, shape into 20 walnut-sized balls. 2. Heat the two tablespoons of oil in a frying pan or using the sauté function on the slow cooker and brown the meatballs all over. Transfer to a plate. 3. Now for the sauce. Add the one tablespoon of oil to the pan or slow cooker and gently fry the onion for five minutes, then add the garlic, harissa and lemon zest, and cook for one minute more. 4. Transfer to the slow cooker (if you’re not already using it), then add the meatballs. Pour over the chopped tomatoes and stock. 5. Season well and cook on high for four hours, then add the chickpeas and cook for a further 30 minutes. If the sauce is too juicy at the end, remove the meatballs and reduce to your liking in a pan or using the sauté function on your slow cooker. 6. Serve the meatballs and sauce scattered with parsley, with steamed couscous, a dollop of yoghurt and flatbreads. Irish coffee, hazelnut and chocolate tiramisu Tiramisu is one of Skehan’s “go-to desserts to feed a crowd”. He says: “This version is the latest twist and an homage to that favourite after-dinner treat: Irish coffee topped with whipped cream.” Serves: 6 Ingredients: 400ml double cream 250g mascarpone 4 tbsp caster sugar 75ml Baileys 300ml strong coffee 75ml whiskey 200g Savoiardi sponge fingers 100g hazelnuts, toasted and roughly crushed in a pestle and mortar 75g dark chocolate, grated Method: 1. Put the cream, mascarpone and sugar into a bowl and whisk by hand with a balloon whisk until it is thick and luscious. Whisk in the Baileys and set aside. 2. Mix the coffee and whiskey together in a shallow dish. Dip the sponge fingers into this mixture and put a layer of them into a glass serving dish. Spread over a third of the mascarpone mixture and scatter with a third of the nuts and chocolate. 3. Repeat to make two more layers, finishing with a layer of cream scattered with nuts and chocolate. Chill for at least two hours before serving. This will keep well covered in the fridge for two to three days. ‘Home Kitchen: Everyday Cooking Made Simple And Delicious’ by Donal Skehan (Yellow Kite, £25). Read More Three authentic Thai recipes to try at home Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word

This content originally appeared on Mashable for a US audience and has been adapted for

SAN FRANCISCO--(BUSINESS WIRE)--Aug 31, 2023--

Formula One’s newly crowned world champion Nico Rosberg announced his retirement from the sport on this day in 2016. Mercedes driver Rosberg had claimed his maiden title at the season-deciding race in Abu Dhabi just five days earlier – and then made the shock revelation at a press conference in Vienna ahead of the FIA’s official prize-giving awards ceremony. The German, 31, confirmed he took the final decision to walk away from the sport in the hours after his championship triumph. Rosberg began his grand prix career with Williams in 2006 and competed in more than 200 races. He joined Mercedes in 2010 and partnered compatriot Michael Schumacher, the seven-time champion, before Lewis Hamilton, his long-term rival, joined the team from McLaren in 2013. Hamilton beat Rosberg to the drivers’ championship in both 2014 and 2015, with the German finally ending his long-running losing streak by claiming the 2016 title at the Yas Marina Circuit. Following his shock revelation, Rosberg later posted a message on Facebook giving more details behind the decision. “Since 25 years in racing, it has been my dream, my ‘one thing’ to become Formula One World Champion,” he said. “Through the hard work, the pain, the sacrifices, this has been my target. And now I’ve made it. “I have climbed my mountain, I am on the peak, so this feels right. My strongest emotion right now is deep gratitude to everybody who supported me to make that dream happen. “I pushed like crazy in every area after the disappointments of the last two years, and they fuelled my motivation to levels I had never experienced before. “Of course that had an impact on the ones I love, too – it was a whole family effort of sacrifice, putting everything behind our target.” The German later returned to motorsport after establishing Rosberg X Racing to compete in the all-electric off-road racing series Extreme E, with the team winning both the 2021 constructors’ and drivers’ titles. Read More Lewis Hamilton cannot wait for season to end after qualifying 11th in Abu Dhabi George Russell fastest as rookies handed chance in first Abu Dhabi practice Class action lawsuit filed over farcical start to Las Vegas Grand Prix Williams confirm second driver for 2024 F1 season F1 Drive reveal bespoke karts with ‘DRS’ for Tottenham Hotspur Stadium track Max Verstappen reveals three favourite wins in 2023 title triumph

The Fifth Circuit Court of Appeals weighs whether to preserve access to mifepristone.

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The process of getting dressed is usually as follows: Pick out whichever articles of clothing we’re gravitating toward that day, follow with a handbag and some jewelry, and then, finally, choose a pair of shoes before running out the door.