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MILAN (AP) — Rain forced more than one fashion house to scramble for indoor locations in Milan and fashionistas to find a way to move about the gridlocked Italian city on Friday without the threat of a drenching.

Parenting is hard enough when you only have one or two children. So imagine how tough it can be when you have six kids – which is the case for comedian and television producer Ashley Blaker. Blaker, who’s worked on shows including Little Britain and starred in the Radio 4 series 6.5 Children about his family, has six children aged between nine and 19, two of whom have autism and ADHD, and one, who’s adopted, with Down’s Syndrome. But despite the busy load, he’s keeping a smile on his face – although he wholeheartedly admits that family life for him and his wife Gemma, a headteacher, can be challenging, particularly in relation to caring for their 15-year-old daughter Zoe, who has the mental age of a four-year-old. “We’ve really worked hard to support each other, and to make our family work,” he says. “There have been many, many times that things go a bit wrong. We have so much to worry about, it’s actually often the small stuff that gets us. “Being a parent can put you in a vulnerable place, and it can be the very littlest thing that throws everything awry. When a child has a meltdown or the support you were expecting didn’t arrive or whatever, then it can throw a massive spanner in the works.” Blaker, 48, explains that his eldest son Adam, now 19, was diagnosed with autism and ADHD when he was three – he had speech delay and was completely non-verbal until age six, ate a very restricted diet, and “he was very hard to control, very wild – he had a lot of behaviour issues”, his dad shares. His third son Dylan, now 16, was diagnosed with autism and ADHD at age six, and Blaker says both boys’ diagnoses benefitted the whole family. “It’s been a very, very helpful thing,” he explains. “My third son in particular has a very positive attitude towards his diagnosis – he loves having autism, and his diagnosis has allowed him to navigate his life in a more serene way.” The diagnoses have also helped the boys get extra support at school, and medication, and have definitely been a positive for Blaker and his wife as parents. “From our point of view as parents, it’s allowed us to go – ok, we’re not just inadequate parents,” says Blaker. “It would have been very easy to view ourselves as very bad parents, so getting that diagnosis was a very important and positive step towards being kinder to ourselves.” Despite the undeniable challenges of raising the four children they had at the time, the Blakers decided to adopt Zoe when she was two, when many couples may have shied away from adopting a child with Down’s syndrome. Why did they decide it was the right choice for them? It’s a question Blaker can’t really answer, admitting that he and his wife weren’t even considering adoption – but saw a local council advert about Zoe and answered it. It turned out to a life-changing decision both for her and for them, that they have absolutely no regrets. “She brings us unbelievable joy – she’s the greatest blessing in our life,” he says. “She’s in many ways the most impressive member of our family – probably because she’s the only one who shares none of my genes,” he jokes. “There are many challenges, but there’s such a wonderful innocence about her that sets her apart from most 15-year-old girls. She’s not on Snapchat, she’s not on the phone all night, she’s never made me take her to see Harry Styles in concert. She’s an absolute joy to be with – you can make her laugh incredibly easily, she’s the easiest audience in the world.” But despite the absolute joy Zoe and her brothers and younger sister bring to their parents, there’s no denying the Blakers’ family life is a long way from ‘normal’ – which is one of the reasons Blaker has just written a book about his unusual family, Normal Schmormal (HarperCollins, £16.99). “I really wanted to write the book that I wish I’d read 16 years ago, when my eldest son was diagnosed,” he says. “I read a lot around the subject at the time, and it was very depressing and worrying. I wanted to change the conversation a little bit on the subject of children with special needs, from being something depressing and worrying to something that’s positive, and makes our family who we are. Who wants to be normal anyway?” After Blaker finished writing the book, he was himself diagnosed as autistic with ADHD, at age 48. “Especially now I have my own diagnosis, I feel even more that it’s like: who wants to be normal anyway?” he says. “I’d lived with autistic sons over 18 years, but it was somehow only on writing about them and their hyper-fixations and sensory needs and social awkwardness that I thought I could have been writing about myself. “So I thought I’d like to at least find out – I think everyone, children included, has a desire to understand themselves, to know who they are, and explain certain aspects of their life.” So, how did his two autistic sons react when they learned their dad shared their conditions? “My eldest son was completely disinterested,” he says, “but my third son found it kind of funny. His exact words were, ‘I always knew there was something wrong with your semen’. But I do think that for both of them, it’s deepened our bond.” It’s impossible not to admire Blaker and his wife for their dedication to their family and the decisions they’ve made. Blaker concedes that he’s proud of himself – but “even prouder of my children”. He says being incredibly organised and having set routines – which he points out that kids, particularly those with special educational needs, love – has really helped the family over the years. But have he and Gemma ever had time for a break? In the past they’ve taken holidays without each other, leaving the other parent with the kids, just to get time away, he says. But he thinks taking a break is vital for carers, be they parents or otherwise, which is why he’s supporting Sense, the charity for people who are deafblind or have complex disabilities, with a new campaign highlighting the issue. The charity found 65% of carers are burnt-out or exhausted. “It’s really important to get a break, and it’s another reason why diagnoses can be crucial, because it opens up a wealth of help, like respite care,” says Blaker. “There’s a lot of help out there, but those things often need diagnoses. It’s like the magic key that opens everything up.” Ashley Blaker is supporting Sense’s new Give Carers a Break campaign. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Moschino celebrates 40 years of fashion with spectacular catwalk show From tailoring to florals: 5 key fashion trends to know for autumn/winter Cue the damson decor trend to snug up your space

Coty Inc., the US beauty and fragrance company, is moving forward with a proposed Paris listing that could

Christy Turlington's daughter Grace Burns, 19, made her Milan Fashion Week debut on September 20

(Reuters) -CoverGirl cosmetics parent Coty is moving forward with its plan to list on the Paris Stock Exchange which could

Amy Dowden has shared “the hardest step” of her cancer journey with fans as she shaved her head. The Welsh dancer, who has competed on Strictly Come Dancing since 2017, was diagnosed with breast cancer in May. She is currently undergoing chemotherapy. Dowden, 33, has been documenting the journey for her fans, and recently described in a candid video how she “cries every day” as her hair falls out due to treatment. On Thursday (21 September), with Dowden over halfway through her chemotherapy, the dancer made the brave decision to “take control” and shave her head. In a montage shared on Instagram, Dowden was shown dabbing at her eyes while her “loved ones” cut off chunks of her hair down to a short, cropped style. The remaining hair was then shaved off, with the Strictly star growing more emotional and pausing to cover her face with her hands. However, she was in the end shown admiring the end results in the m “This too shall pass,” Dowden wrote, before describing the haircut as “the hardest step so far”. “I tried my best to save it. I know it’s only hair but these past few months I’ve had what feels like so much taken away from me that has made me not feel like Amy. I’m missing every possible aspect of dancing. I just wanted to keep my identity with my hair and I tried telling myself it wouldn’t go. But I would dread the pain of waking up to the shredding everyday.” She continued: “I’ve not been able to take control of this journey so far, but as you can see with some of my loved ones I took the courage and CONTROL. “It’s going to take some time to get use to and learn to love and embrace but, I’m now focusing – not on the hair I’m losing but the hair I’m going to get back and the happy dancing, tea lover who talks way to fast whilst rolling every rrrrr who is still there inside with or without hair!” Dowden said that she could now “see the finish line” after shaving her head, explaining: “This for me was a hurdle I couldn’t even bring myself to think or speak about. I’ve done it and I’ve also crossed the halfway chemo line! I’m feeling empowered and positive!” Dowden’s fellow Strictly pro Dianne Buswell commented: You are still all the things you were before, just with added courage, strength and determination. One thing about you is that you don’t let anything take over! “I cannot wait to have you back on the dancefloor with us chatting away, making endless cups of tea! We all love you so much and I’m such a proud friend.” Due to her treatment, Dowden has not been given a professional partner during this series of Strictly Come Dancing. However, the team paid tribute to Dowden during Saturday (16 September) night’s launch show. Host Tess Daly called Dowden their “Welsh dragon” and explained that she would be missing “the start of the series”. Strictly Come Dancing continues Saturday 23 September at 6.15pm on BBC One. Read More Strictly’s Bobby Brazier: ‘I don’t think happiness or fulfilment lies in what TV show I’m gonna do’ Strictly’s Amy Dowden says she ‘cries every day’ as she opens up on losing her hair during cancer treatment Strictly Come Dancing’s biggest stars this year are 50 plus – it’s refreshing to see Stacey Solomon leads tributes to cancer campaigner Nicky Newman who has died aged 35 Yoghurt could be the cure for bad garlic breath, study finds Teenager’s death after drinking too much water was ‘preventable’

It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue and what better way to get rid of it than good old yoghurt? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer? Groundbreaking migraine treatment offers ‘new hope’ for patients

Socialite and reality star Paris Hilton is launching her own collection of sportswear and handbags alongside IHL Group.

With several UK-grown courgette varieties now at their most abundant, we wanted to share some of our favourite at-home recipes for dishing up the best of this season’s courgette harvest. Best enjoyed between the months of June and October, courgettes are the perfect vehicle for taking your cooking from summer into autumn. A versatile yet budget-friendly staple, they are equally delicious served raw, fried, roasted or even in cake. So, from comforting courgette fritto, courtesy of Brighton’s Tutto, to Acme Fire Cult’s grilled trombetta courgettes (elevated with the addition of a vadouvan butter) there’s something for everyone. Courgette fritto Recipe from: Tutto ,Brighton Ingredients: 6 large green courgettes Squeezy honey Grated pecorino Fresh rosemary Lemon wedges Salt and pepper Extra flour for dusting For the batter: 200g gluten-free self-raising flour 320g water 2g ground cumin 2g onion powder 2g salt Equipment: Deep fryer (or deep frying pan and a thermometer) Method: Using a bowl and whisk, mix all the dry ingredients for the batter. To prevent lumps, add half the water to create a smooth slurry, then add the rest and whisk to an even consistency. Slice the courgettes at an angle into long discs approximately 3-5mm thick. Set the deep fryer to 180C. Dust the courgettes lightly with some extra gluten-free flour and shake off the excess. Submerge in the batter, drip off the excess, and gently fry for 45 seconds on each side. Once golden brown, drain onto paper towel. To finish, arrange onto a plate, drizzle with honey and season with salt and pepper, sprinkle with grated pecorino and chopped fresh rosemary. Serve with a lemon wedge. Grilled trombetta courgettes with vadouvan butter Recipe from: Daniel Watkins, chef and co-founder at Acme Fire Cult, London Serves: 4 Ingredients: For the courgettes: 4 trombetta courgettes For the vadouvan butter (makes a portion for 8; freeze half): 400g dairy-free butter 220g shallots 11g madras curry powder 11g turmeric 6g each of the following: Fennel seeds Cumin seeds Salt Cardamom Black Peppercorns Mustard seeds Red chilli, finely diced 3 garlic cloves, minced Peel of 1 orange 2 inch ginger finely chopped For the chickpea purée: 800g tinned chickpeas 5 tbsp olive oil 2 bay leaves 1 tsp thyme leaves Juice of half a lemon Confit garlic (optional) For the tofu whip: 1 pack silken tofu Juice of 1 lemon Salt Method: For the trombetta courgettes: Simply wash and cut down into the desired portion size. Add a little olive oil and seasoning. Grill all sides until they start to soften, depending on temperature of fire. Trombettas lend themselves really well to live flames. For the vadouvan butter: Sweat down shallots and all the other ingredients, cook out slowly (without colour) for approximately 2-3 hours. Take off the heat and let it stand for 30 minutes. Once the mix has cooled a little, place the mix in a high speed blender until smooth. Taste, check the seasoning and add a little salt. This can be frozen and makes for a great accompaniment for most vegetables but particularly works well with the courgettes. For the chickpea purée: Boil the chickpeas in a pan of water with the bay leaves and thyme (approximately 30 mins). Drain the chickpeas, keeping back 2 tablespoons of the cooking water and discard the bay leaves. In a blender, purée the beans to a soft cream with the reserved cooking liquid and the olive oil, then squeeze in the lemon and salt to taste. At this stage, add more lemon juice, olive oil or confit garlic, if you like. For the tofu whip: Blend all ingredients in Thermomix, until smooth and cream-like. Store in a squeezy bottle. To finish: On a plate, take a generous amount of chickpea puree on to the center of the plate, place the grilled courgettes in the center. Spoon over generous amount of butter. To finish, add some tofu whip or creme fraiche. Whole roasted courgette with manouri cheese, tabbouleh and basil sauce Recipe by: Fionnan Flood, head chef at The Chelsea Pig, London Serves: 2 Ingredients: 1 yellow courgette 100g freekeh (cracked wheat) 1 plum tomato 50g Manouri cheese (a Greek cheese that’s creamier than feta) 1 bunch basil 20g confit garlic 5g capers Olive oil Chives Parsley Lemon juice and zest Micro basil (for garnish) Method Top and tail your courgette then finely crosshatch score the inside flesh before putting aside. Boil (blanch) the freekeh in heavily salted water until tender and leave aside to cool down – ideally spread out onto a tray to speed the cooling process. Finely chop the chives and parsley, and also finely dice the flesh from the tomato (leaving aside the seeds). Make your basil sauce by blitzing in a food processor: basil, olive oil, confit garlic and capers – blending until smooth then adjusting the seasoning to taste. Now, assemble the tabbouleh – mixing the freekeh, chopped herbs and tomatoes. Next, add lemon juice and zest to taste, alongside seasoning (salt and pepper). In a frying pan on medium heat, place your courgette flesh side down, and colour it until golden brown. Place the pan in the oven for about 5 minutes at 180C until cooked through. For plating: place the basil sauce on the bottom on the dish (feel free to express yourself here), then add a few piles of tabbouleh around then place your courgette on top. Crumble some manouri cheese over, and add your micro basil (optional for garnish/presentation) . Read More How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup After Le Gavroche, Michel Roux is taking his cooking back to basics Three recipes from Michel Roux’s new fuss-free French cookbook London’s best new restaurants from the past 12 months The dish that defines me: Michele Pascarella’s Neapolitan ragu

A Derry-based charity leads a delegation in Dublin to challenge border legislation for migrants.

A Texas school district that has suspended a student for nearly two weeks over his loc hairstyle has asked a court to clarify if the district's dress code violates the CROWN Act, a state law that prohibits discrimination on the basis of hair.

Disney+ has been feast or famine lately, and Ahsoka (which wraps up this month) wasn't