Over the past seven years, a NASA spacecraft has put 4.4 billion miles on the

Harrison Ford has spoken candidly about how his successful Hollywood career has impacted his role as a father. The Indiana Jones star, 80, revealed some of his parenting regrets in a new cover story with Esquire published on 31 May. Speaking about his family, Ford admitted that he would “probably be a better parent” if he had a “less successful” career. “I can tell you this. If I’d been less successful, I’d probably be a better parent,” the Star Wars alum shared. He went on to reference a viral quote from his February interview with the Hollywood Reporter, in which he stated: “I know who the f*** I am.” “I accept my flaws and my failures – I don’t accept them, I own them,” he continued. “And certainly the more constant gardener is the better parent, and I’ve been out of town, up my own ass, for most of my life.” Harrison Ford is a father to five children. He shares sons Benjamin, 56, and Willard, 54, with his first wife, Mary Marquardt. He also has son Malcolm, 35, and daughter Georgia, 31, from his second marriage to Melissa Mathison; and his 22-year-old son Liam, whom he adopted after he married his current wife, Calista Flockhart. The couple have been married for 13 years ever since they first met at the Golden Globe Awards in 2002 when Ford was 60 years old, 22 years older than Flockhart at the time. He proposed to the Ally McBeal star in 2009 and they were married one year later. Ford and Flockhart recently celebrated Liam’s graduation from Amherst College in Massachusetts over the weekend. Ford was seen dressed in a black suit with a pale blue shirt and no tie, while the Supergirl star wore a white lace dress and a cream cardigan. Although Harrison Ford has kept most of his family life private, the action star previously spoke about being a father to his then nine-year-old son in an interview with The Independent. “I’ve got five kids in total, so it’s not my first rodeo,” he said in 2010. “Yeah, obviously I’m getting older but I don’t relate to it very much. It doesn’t interest me as something to dwell on.” “I have a nine-year-old kid at home. I feel like the father of a nine-year-old kid. My older children have taught me a lot about parenting. My first child was born when I was 25. I reckon I’m a little better at it now.” Read More Al Pacino, 83, ‘expecting his fourth child’ with 29-year-old girlfriend Harrison Ford and wife Calista Flockhart attend son Liam’s graduation Harrison Ford lovingly admires wife Calista Flockhart in ‘adorable’ viral photo: ‘Couple goals’

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DALLAS--(BUSINESS WIRE)--May 24, 2023--

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No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).

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Fashion may need clogs, but clogs don’t need fashion. The shoe style has long thrived on the sartorial sidelines, happily occupying space inside the functional footwear category without requiring recognition. While sometimes known to unfurl its freak flag, the clog never sheds its core traits of function, dependability, comfort, and relative affordability. Despite its occasional appearance in the limelight, the chunky classic is a steadfast foot supporter that crosses styles and decades. Thus, I present to you, my love letter to the clog: The uber-functional, super-comfortable, and (most of the time) good-for-your-feet shoe. The upshot of the 2023s clodhopping renaissance, however, is that there are more clog options (ahem, cloptions) out there than ever, rendered in materials like wood, cork, leather, rubber, felt, and foam. We’re getting down to the what — aka all of the clogs on the internet that we think are worthy of your time and coin.