List of All Articles with Tag 'lifestyle'

This week’s new entertainment releases include a new album from Post Malone, a movie starring Zach Galifianakis about the creation of the cute collectable Beanie Babies and a video game for the whole family with Disney Illusion Island

Cinemas finally have something to celebrate. Barbie, a comedy about the famous fashion doll, and Oppenheimer, a biography

Gemma Atkinson has announced the name of her second child with Gorka Marquez as she shared the first picture of the infant. The couple, who met when the former Emmerdale star took part in BBC reality show Strictly Come Dancing in 2017, welcomed their first child earlier this week. In her original post, Atkinson, 38, shared that she had given birth to a boy, with the pair spending a joyous week together before Spanish dancer Marquez, 32, heads off to rehearsal for the new series of Strictly. On Saturday (22 July), Atkinson shared her first photo of her baby son sleeping in his cot in a blue t-shirt. She confirmed his name in the comment section, writing: “Thiago Thomas Marquez [heart emoji]. Our family is complete.” Atkinson and Marquez’s fellow Strictly stars flooded the comment section with support, with pro Oti Mabuse calling the picture “beautiful”. It Takes Two host Janette Manrara commented: “Look at him! CONGRATULATIONS GUYS!” Dianne Buswell said that Thiago was a “mini” version of his father, while Karen Hauer wrote: “Oh the most beautiful little one. Felicidades.” The couple, who already share a three-year-old daughter, Mia, were not partnered up on Strictly in 2017, but started dating after the series finished. Atkinson gave birth to Mia in 2019, during which she he needed an emergency c-section and suffered a haemorrhage after the birth, losing nearly a litre of blood. Following the experience she said she was initially “adamant” that she and Marquez would not want another child. Appearing on Steph’s Packed Lunch last year, she recalled: “All these things were going through my mind, what did I do that caused all that to happen? I was telling myself for weeks and weeks I’d failed at childbirth. “I was having horrible dreams that someone was going to take Mia from me. I remember my mum running into my bedroom and I was sat up screaming, sweating.” Marquez will appear as a professional dancer on the forthcoming series of Strictly Come Dancing, which kicks off in September. One fan favourite pro who won’t be taking part this year, however, is Amy Dowden, following her breast cancer diagnosis. The Welsh dancer, 32, told fans she’d been diagnosed with breast cancer in May and underwent a full mastectomy to treat the disease shortly after. Dowden had shared ambitions to compete on the dancing competition this year, saying that only chemotherapy would affect whether she’d compete on this year’s Strictly. However, on Friday (21 July), Dowden shared that she would be needing to have chemo after more tumours were discovered following her mastectomy. “They found another type of cancer and then they told me I needed chemo – for me that was a massive blow,” she said. “It wasn’t in the plan, originally – and I know the plan you can’t get fixated on. “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,” she said. Read More Fans defend Prince Harry and Meghan Markle amid breakup rumours 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 Gemma Atkinson announces birth of second baby in heartwarming Instagram post Myleene Klass says she’s ‘changed history’ as government pledge miscarriage support Researchers warn after 25 types of toxic flame retardant found in human breast milk

The annual Hemingway Look-Alike Contest has been won by a Wisconsin man who was celebrating his 68th birthday

Myleene Klass has celebrated “changing history” after the government announced plans to better support women who miscarry while pregnant. For the last four years, the former Hear’Say singer has been backing changes to the Women’s Health Strategy in Parliament. This included a call to ensure women will not have to suffer up to three miscarriages before receiving help – an issue sensitive to Klass due to her personal experience with miscarriage. On Saturday (22 July), the Department of Health and Social Care announced a package of new measures to "boost the health and wellbeing of women and girls", including a pilot scheme that will see medical intervention for women after every miscarriage. As the pledge was made, Klass, 45, shared a picture to Instagram of herself and Labour MP Olivia Blake stood outside the Houses of Parliament celebrating the win. In the photo, Klass is wearing a yellow power suit while Black wears a floral dress, with the two campaigners holding signs that read “we did it” and “miscarriage matters”. “WE DID IT!!!!” the I’m a Celebrity… Get Me Out Of Here! star captioned her lengthy post. “We have changed the law and therein, history! The world is officially a better place for women and their families because we never gave up. “I met @oliviablake_mp filming my Bafta nominated Miscarriage documentary. We were both battered and bruised from our MC experiences but from that moment we joined forces and I became a campaigner for change to Miscarriage law and women’s health care.” She continued: “Women’s health has always been a contentious, almost invisible issue. Miscarriage is the final taboo, dismissed as ‘one of those things’ or ‘it wasn’t meant to be’. I now know that not to be the case. Change has to come from the top, from Government. Who knew our wombs are owned by Westminster?!” Klass then explained what the new law meant and how baby loss charity Tommy’s would be helping going forward. This includes more support for those experiencing miscarriage, retraining medical staff to handle the issue and updated guidelines for the Royal College of Obstetricians and Gynaecologists. “That’s the official line,” she continued, “The personal side of this is 4 miscarriages along, pouring the heartache and frustration into fierce campaigning HAS WORKED. We have changed the future for so many mothers to be and babies to come. “This will all take time, but it’s officially confirmed and will be actioned… I wanted my children to see their mother turn her pain into power and the babies I never got to hold, to know they chose a mother who would fight to have their voices somehow heard. I never dreamed those voices would resonate into the history books and their legacy would be the most powerful of all, real change.” The changes come after a published pregnancy loss review, which looked at improving NHS gynaecology and maternity care. Minister for women’s health Maria Caulfield said: “Our work continues to support women through the agony of pregnancy loss… We will keep working and investing so girls and women across the country can benefit from the world-class healthcare they deserve.” Earlier this month, Klass had spoken out defiantly in support of the proposed changes to the law, saying that the government did not “deserve power” if it failed to implement them. “A health secretary and a health department and a government that doesn’t look after the people, that is in a position and empowered to do so, doesn’t deserve to hold [onto] that power,” she said. Read More Tim Shaddock rescue: Ben Fogle offers to pay for Australian sailor and dog to be reunited after emotional separation Fans defend Prince Harry and Meghan Markle amid breakup rumours Father sparks outrage for calling son ‘spoiled’ after 23-year-old said he can’t throw wedding for under $7,000 Myleene Klass: Government does not deserve power if miscarriage policy unchanged Researchers warn after 25 types of toxic flame retardant found in human breast milk Amy Dowden announces absence from Strictly Come Dancing due to chemotherapy

Associated Press photographer Matt York, who has covered Arizona for 23 years, recently was caught off guard by the heat wave that has shattered records in Phoenix

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’

Malaysia called off a music festival in Kuala Lumpur after male members of a British indie band kissed

We all love a good barbecue but sometimes we want something a little more than overcooked burgers and soggy salads. There’s no reason you can’t be adventurous when cooking al fresco, says Farang chef Sebby Holmes. When cooking chicken over a fierce heat, for example, it’s always best to marinate or brine it first. That’s what makes the chicken green curry below so packed full of goodness by the time it hits the barbecue. The same goes for the grilled tiger prawns and citrus som tam salad. A widely eaten salad in Asia, the som tam’s clementine adds a natural sweetness to the juices of the grilled prawns, making this a stand out dish. When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. The smoky aubergine, pickled cucumber and sesame salad with runny duck eggs is the perfect accompaniment to a barbecue, and also delicious served with steamed rice as a main. Barbecue chicken green curry When cooking chicken over a fierce heat such as a barbecue, it’s always best to marinate or brine it first. Now, you can honestly spend a lifetime researching the brining process and some people do, however we don’t have time for that! Suffice to say that by leaving raw meat in contact with salt and/or sugar and moisture before cooking, you allow it to take on flavour. This recipe uses the green curry paste to marinate the chicken, meaning it’s packed full of goodness by the time it hits the barbecue. Serves: 2 Ingredients: 20g coconut oil (vegetable oil can also be used instead) 100g green curry Payst 3g kaffir lime leaves, torn a little to release their flavour 10ml fish sauce (if using Payst no seasoning is necessary as it is pre-seasoned) 10-15g palm sugar (if using Payst no seasoning is necessary as it is pre-seasoned) 200ml chicken stock 1 tin coconut cream 4 free-range chicken thighs on the bone (400-600g total weight) 100g new potatoes, sliced in half 80g baby sweetcorn, sliced at an angle 80g green beans, sliced in half lengthways 10g krachai wild ginger, peeled and julienned (if you can’t find this, use the larger, more common ginger) 10g Thai sweet basil A piece of wood for smoking on the BBQ (my favourite is hickory) Method: Heat the coconut oil in a large saucepan over a high heat, then add the green curry paste and kaffir lime leaves and stir regularly until the paste begins to split like scrambled eggs – this will take a few minutes. You will notice that the smell of the ingredients changes from raw to fragrant. At this point, add 10ml fish sauce and allow it to cook into the paste for 1 minute (don’t add too much as it is strong and you can always add, but never take away). Next, add the sugar and cook for a minute or so until melted and beginning to caramelise – this is noticeable as the paste begins to darken. Now it’s time to loosen the curry with liquids. Add half the chicken stock and 100ml of the coconut cream to the pan, then remove from the heat and allow to cool. When cool, use a little of the curry to marinate the chicken thighs; use enough to coat them, then refrigerate the chicken to allow the flavours to infuse for a minimum of 2 hours, but ideally overnight. Light the barbecue and wait for the coals to glow red. Place the piece of wood onto the coals and allow to set alight and begin to smoke. At this point, add the chicken thighs skin-side up and cook for 3-4 minutes on one side, lowering the BBQ lid so that the meat is engulfed by the smoke. Turn the chicken pieces over and repeat the process until the skin is crispy and golden brown and the chicken is piping hot. Next, return the remaining green curry to the pan and bring back to a simmer. Add any excess from the marinated chicken, then add the remaining stock. Add the potatoes and cook for about 8 minutes until they begin to soften. Add the sweetcorn and green beans and cook for a further 5 minutes until all the vegetables are softened but still retain a little bite. Add the hot chicken thighs, the remaining coconut cream and the krachai and basil. Check you are happy with the seasoning, add a little more fish sauce, sugar or coconut milk if needed and serve immediately. This dish is best served with steamed jasmine rice. Grilled tiger prawns and citrus som tam salad Som tam has fast become one of the most widely eaten and popular salads to come out of Asia. It originates from Lao, but now has many well-known variations from all over. This version is one I created for Farang. The use of clementine, which adds a natural sweetness, along with the juices of the grilled prawns, makes it a stand out dish. Try it with some sticky rice and some of our ginger and green sweet chilli dipping sauce for a proper feed. Serves: 2 Ingredients: 8-10 prawns, cleaned, deveined and outer shells removed 1 tsp fish sauce 1 tsp vegetable oil 4 garlic cloves, peeled 2 tsp dried shrimp A pinch of Maldon sea salt 1 tbsp peanuts, fried or roasted 3 red bird’s-eye chillies (more if you like it spicy) 10g green beans, chopped in 2 30g cherry tomatoes 200g shredded green papaya (can be found in most Asian supermarkets) 10-15g palm sugar 20ml thick tamarind water Juice of 2 limes ½ lime, chopped with the zest on Juice of 1 clementines Method: Coat the prawns in the fish sauce and oil, then place them on a hot grill for 2-3 minutes until the side in contact with the heat has turned pink. Turn the prawns over and repeat on the other side until they are hot throughout. Remove from the heat and set aside. Pound the garlic and dried shrimp in a mortar and pestle, using the salt as an abrasive. Then pound in the peanuts to break them up just enough to mix through the salad; be careful not to over-pound them or they will turn into peanut butter. Next, one by one, add the chillies, green beans, tomatoes, grilled prawns and papaya to the mortar, bruising them as you go to distribute the flavours. Add the palm sugar, tamarind water, lime juice, chopped lime and the juice of 1 clementine. Give the salad a final bruising to ensure that all ingredients are packed full of the flavoursome dressing, making sure that the palm sugar has completely dissolved in the dressing, otherwise someone will get an unexpected sweet mouthful. Taste the dressing to check that it suits your tastes – it should be sweet, salty, sour and spicy with a hint of bitterness from the lime zest. Adjust the seasoning if necessary, then serve. Smoky aubergines, pickled cucumber and sesame salad with runny duck eggs When cooked over an open fire, aubergine has an amazing ability to transform into a smoky, soft bombshell of flavour. This salad, a perfect accompaniment to a barbecue and also delicious served with steamed jasmine rice as a main, uses a runny egg to contribute to the dressing. I’ve used Thai purple aubergines, which are thinner and easier to grill evenly in a short time. You can also use ordinary aubergines, but they may need a little longer on the fire. Serve drizzled in our burnt chilli dipping sauce to add an extra level of flavour. Serves: 2 Ingredients: 4 Thai purple aubergines (these can be found in most Asian supermarket, however, the larger, more popular, aubergines can be used instead) 2 duck eggs 10g jasmine rice 10g mint, torn 10g coriander 10g Thai shallots, peeled and thinly sliced (banana shallots can be used) 1 tsp toasted sesame seeds For the pickle: 2 tbsp caster sugar ½ tsp table salt 50ml distilled white vinegar ¼ cucumber, thinly sliced For the dressing: Juice of 3 limes Juice of 2 clementine 2 tsp fish sauce (seaweed sauce can be used as a vegetarian substitute) ½ tsp chilli powder (a little less if you don’t like things too spicy) 2 tsp caster sugar 3 tsp tamarind water Method: Light the barbecue and place the whole aubergines directly onto the hot coals, or near the hottest part of the grill if you’re using a gas barbecue. Keep a close eye on them and turn them over frequently, ensuring that the heat from the coals is distributed evenly. The aubergines are ready when they are soft to the touch, with charred and blistered skins. When cool enough to handle, peel off the skin. If you are not using a barbecue, crank the oven right up to full blast and bake the aubergines until the skins are charred and the flesh is soft – this will take 20-25 minutes. Meanwhile, soft-boil then peel the duck eggs. An average-sized egg takes 6-7 minutes to cook on a rolling boil. I cook mine in salted water, then transfer them into ice-cold water with a splash of olive oil. If you peel the eggs in the water, the oil gets between the shell and the flesh, making them easier to peel. Once peeled, set aside at room temperature. Put the rice in a dry frying pan and lightly toast on a medium heat, shaking the pan constantly until the grains have turned golden brown and release a lovely aroma. Pound the rice into a powder in a granite mortar and pestle, or use a spice grinder. Make sure to grind the rice to a powder as it will be used to add texture to the salad; it will be crunchy if the grains are too coarse. Next, make the pickle. In a medium saucepan, gently heat the sugar, salt and vinegar together with 50ml cold water until the sugar has dissolved. Be sure to keep stirring so that the sugar dissolves without heating the water too much. Remove from the heat and add the cucumber, then refrigerate. Make the dressing. In a bowl, mix the lime and clementine juices, the fish sauce, chilli powder, sugar and tamarind water. Taste and adjust the dressing to cater to your own taste buds: it should be sweet, salty, sour and hot, with an edge towards the salt and citrus. When you’re happy with the flavour, add the aubergines, mint, coriander, shallots and the pickled cucumber (straining any pickling juices before adding), then gently fold together, leaving the aubergines whole if you can be delicate enough. Put the aubergines on a serving plate and place the duck eggs on top. Using the tip of a knife, pierce a hole in the eggs and break them open with your fingers, releasing the runny yolks so that they ooze into the salad. Sprinkle the salad with the rice and sesame seeds and add a tiny pinch of salt onto the runny egg yolks as a surprise burst of flavour. Serve with steamed jasmine rice for an extra fill.

British holidaymakers are trading longer beach vacations for shorter city breaks this summer to save money as they

For four years, The Associated Press' global climate and environment news director, Peter Prengaman, has lived in Phoenix

Whether you’re obsessed with Barbie or you just really love sharks, these new limited-edition collections from MeUndies can make your summer even more fun.