Even in this day and age, some people just prefer physical copies of their documents.

Mick Schumacher has been confirmed as a driver for Alpine in the World Endurance Championship next year. The 24-year-old has been present in the Formula 1 paddock this season as a reserve driver for Mercedes, driving in the simulator and providing cover for Lewis Hamilton and George Russell. The German driver, son of seven-time world champion Michael Schumacher, was dropped from his F1 race seat at Haas at the end of the 2022 season after two years but after experiencing a year without racing in 2023, Schumacher will race for Alpine in their Hypercar squad next season. “A new chapter is beginning for me with Alpine in the FIA WEC hypercar category,” Schumacher said. “The car is impressive, and I can’t wait to get started. “I’ve grown up with single-seaters, so driving a car with a closed cockpit and covered wheels is a great opportunity to hone my driving skills.” Schumacher recently completed a test for Alpine in their A424 hypercar as he takes his first racing steps outside single-seater cars. It is thought that any endurance racing would be in tandem with his role as a Mercedes reserve again next year, though Silver Arrows boss Toto Wolff is yet to formally confirm that Schumacher will be staying with the team. Schumacher added: “I sorely missed racing this year; it’s what I’ve loved to do since I was a kid, and it was sometimes difficult to watch the other drivers take to the track. “Endurance racing is a new challenge for me, and I’m sure we will share great moments together next year with Alpine.” Schumacher has been linked with the only F1 seat unconfirmed for next year - Logan Sargeant’s spot at Williams. However, it is likely that the American will be given another year at the wheel by Williams, particularly after his strongest qualifying performance of the season to date in Las Vegas at the weekend. Bruno Famin, vice-president of Alpine Motorsports, added of Schumacher’s addition: “With [team principal] Philippe Sinault, we wanted drivers who are not only fast and reliable but also showing a real team spirit and good racing acumen to best represent the Alpine colours in the premier category of the World Endurance Championship. “It might be [Schumacher’s] first foray into endurance, but his enthusiasm for the project and his will to join us are palpable. I’m sure he will be a real asset.” Schumacher will be present in the F1 paddock this weekend at the last race of the season in Abu Dhabi.

With the distinct lack of sunshine we’ve experienced so far this summer, fake tan has been more important than ever for those of us who love the bronzed look. Whether you’re a seasoned sunless tanner or you’ve recently discovered the joy of the faux glow, there’s always room for improvement – and TikTok is full of advice for perfecting your self-tanning routine. Experts and amateurs alike have been racking up millions of views with their viral videos sharing best-performing products and clever application techniques. Here are five pro tips from TikTok to help you level up your DIY tan… 1. Prep your skin properly To ensure a streak-free finish, smooth skin is key. And if you really want to be thorough, your self-tan routine should start in the shower 24 hours before you apply your fake tan. Beauty influencer Aurora Lovestrand recommends using an exfoliating scrub and a body brush to whisk away any dead skin cells and leave the perfect base for tanning. 2. Try a blending brush Previously, tanning experts recommended using the leftover mousse on your tanning mitt to apply a light layer of product to areas like hands, feet and elbows. A blending brush is even better – the soft, tightly packed bristles let you deliver just the right amount of product and avoid any streaks or uneven patches. 3. Top up with tanning drops When you’ve tanned from top to toe, it’s normal for your face to fade faster than the rest of your body, particularly if you use exfoliating products or cotton pads to remove your make-up every day. Tanning expert Jules Von Hep says self-tan drops are perfect for topping up your tan in a flash. Simply mix a few drops into your usual night cream (start with three and add more next time if want a deeper shade), apply all over your face, ears and neck, and you’ll wake up beautifully bronzed. 4. Use a back applicator Do you struggle to reach the middle of your back with your tanning mitt, no matter how much you stretch and contort yourself? Beauty editor Sigourney Cantelo says a tanning back applicator is a game-changer. Pump your fave fake tan mousse into the middle of the applicator and rub it across your back to blend into those hard-to-reach areas. 5. Try tantouring your face The longer-lasting version of contouring, tantouring means using fake tan to add glow and definition to your face. Beauty influencer Elle McNamara, aka Bambi Does Beauty, has perfected her technique, using a foundation brush to apply one-hour tanning mousse to her forehead, cheekbones, jawline and eyelids. She then uses a thin brush to add ‘eyeliner’ and tantour her nose and under her bottom lip, with impressive results. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Not got the A-level grades you needed? Here’s how to get started with the clearing process Jennifer Lopez shares her beauty regime – here’s how to look after skin in your 50s 11 glorious ways to bring green into your home

Gaming is a fun way to have fun, relax, and learn to strategize. But we

The Rugby World Cup quarter-finals were absolutely incredible. We're not sure how the semi-finals can

First-quarter earnings from Home Depot, Cisco Systems, Take-Two, Target, Walmart, Alibaba, Applied Materials, Ross Stores, and Deere. Plus, retail sales and leading economic index.

No grave, nor a wreath. Instead, eternal rest in an urn buried at the foot...

Summer fashion has sprung — and the promise of beach days, park picnics, and backyard BBQs are at our fingertips. With all these outdoorsy activities at hand, it's only necessary that you reach for a pair of cute sunglasses to shade your eyes from what are soon-to-be long, ray-filled days. And as luck would have it, we happen to know a certain dotcom destination that’s a veritable treasure trove for Insta-ready accessories: Amazon.

Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. As a teenager growing up in Hungary, the summer school holidays were usually spent at home because my parents were still working. They would leave us a list of house chores we needed to do before they left for work in the morning, and it included cooking our own meals, so I learned at an early age that I really enjoy cooking. I love cooking traditional Hungarian food, but I was also keen to experiment with other recipes and there was one day when I was looking for something to cook for that evening, just anything. My friends and I would go to the local library regularly, and on this day, I went and found an old cookbook in the food section. It looked about a hundred years old, it was falling apart, some pages were missing and others were stuck together. But I browsed through it and found a cake recipe involving plums soaked in rum that I thought sounded delicious. The recipe was incomplete because of the state of the book, but I wrote it down in my notebook anyway because it sounded good and I really wanted to try it. I resolved to make it for our dessert that evening. I went to the supermarket and went to search for all the ingredients for the cake. What I wasn’t expecting at the time was how expensive they would be – thinking back now, it makes sense that rum, plums and vanilla would not come cheap, but I was young and didn’t really know the price of things like that. It turned out to be quite an expensive shop, particularly for a 16-year-old using her own pocket money, but I didn’t mind too much as I was convinced it would be great! I got home and started getting ready to cook. It was around this time that I realised just how incomplete the recipe was. It confused me – for example, it seemed to call for just milk and eggs in the batter, there was no flour. But I pressed on and told myself that the recipe writers surely knew what they were doing. I mixed everything in a bowl and it was very, very liquidy, almost like water, which worried me. I poured the batter into a pan and into the oven it went. Now, the recipe said it would only take 20 minutes to cook. But as much as I wanted to trust the recipe, this part made me doubtful because of how liquid the batter was. So I waited and waited, but it remained stubbornly liquid. I wasn’t even sure if it would be edible. After an hour and a half of waiting, I used the toothpick method to see if it was cooked. I inserted the toothpick into the middle of the cake and when I removed it, it was sticky but no batter was left on it, so it looked like it might be OK to take it out. By this time, I had used so much electricity and energy that I was anxious to get it out of the oven. I took it out and left it on the kitchen counter to cool down. I told myself: “Maybe it will be solid by the time I come back.” It did smell amazing because of the vanilla and rum and plums, almost like Christmas cake that filled the house. But to be honest, I had a bad feeling about it. It looked horrendous, the most disgusting-looking cake I had ever seen. At least it looked solid, so I thought OK, that seems fine-ish. After a while, I figured it had cooled down enough so I tried to get it out of the tin. I had used a cake tin that you push up from the bottom to release the cake. While I was pushing the bottom, I don’t know what happened, but the cake slipped and the whole thing just fell onto its face on the floor. I remember standing there for a moment and thinking, I just spent a bloody fortune on this cake and it’s fallen in the dirt on the floor. I rushed to my room in tears, I just couldn’t deal with it. I was so sad. My 18-year-old brother had been in his room the whole time and heard me slamming my door. He must have wondered what happened because I heard him come out of his room and go downstairs to the kitchen. I stayed in my room for a little while feeling sorry for myself, before pulling myself together and heading back out to go and clean up the mess I made. I went down the stairs and I kid you not, saw the funniest scene before my eyes. My brother was on his knees in the kitchen, literally eating the cake from off the floor. I said: “What the hell are you doing?” He told me it smelled and tasted amazing, he couldn’t resist. It reminded me of the Friends episode “The One with All The Cheesecakes”, because there is a scene where Rachel and Chandler are eating cheesecake off the floor in their hallway. It was hilarious that it was happening to me in real life. I didn’t join my brother on the floor, but I did try a little bit of the cake once we picked it up from the floor. It was really tasty even though it wasn’t quite done, but it wasn’t the total failure I thought it was going to be. He offered to get me more eggs so I could try and recreate it again. The next time I made it, I made some adjustments and it turned out bloody amazing. Now, after a lot of experimenting and tweaking the original recipe, I’ve kind of mastered it. It is still expensive to make, so I decided I would only make it for celebrations and for Christmas. I even entered my recipe in an online competition. One of the prizes was a Jamie Oliver cookbook and my dad absolutely adored him. I enlisted his help to submit my entry because I didn’t have a laptop at the time, and it turned out to be a fun thing for us to do together. Some time later, I checked my email and found out I won the competition! Both Dad and I were stunned because I was worried my recipe was too complicated and nobody would want to make it. When we received the book prize, Dad was definitely more pleased than I was. It was a great thing for both of us to do. I genuinely believe that making this cake taught me the power of not giving up. That lesson has followed me throughout my life ever since. I am now an archaeologist living in Glasgow, but it hasn’t been an easy journey. I have had to persist with things even if they don’t go according to plan and keep motivating myself to get here. I think this random cake I picked out of an old book in a library has helped shape my attitude towards life. I’m also really glad my brother ate it off the floor because if he hadn’t, I would never have learned those lessons and maybe, I would be in a very different place today. Evelin Eros is a Hungarian archaeologist living in Glasgow. She makes her rum cake every Christmas and for other special occasions. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’

It takes some serious chutzpah to try to reclaim the terrain that Billy Crystal and

TL;DR: As of July 21, get lifetime access to all Rosetta Stone Languages for only

It's official: Twitter is dead and X marks the spot of its burial. Just a