A jet-setter has been hailed a "genius" after sharing a hack to avoid paying extra baggage fees. In a viral TikTok circulating across the platform, Julie Waters (@dance.likenooneswatching) sported a fishing vest as part of her airport outfit filled with extra items to see whether she could successfully board the flight. The savvy traveller claimed to have packed a week's worth of clothes in the vest while flying with Spirit Airlines. "No one batted an eye, but a friend did make a comment that someone could have thought you were some kind of crazy Unabomber-type person so that would be the biggest downside," she told the Wall Street Journal. "What I really want to try is the pillowcase one, where instead of a pillow it’s full of clothes." Sign up for our free Indy100 weekly newsletter @dance.likenooneswatching Will this packing hack work? Extra bag fees??? No thanks! ? #travelhacks #airplanetiktok #airplanehack #traveltips #savemoney #fishingvest #airportoutfit #airportfit #losangeles #lax #spiritairlines #frugal #travel #packing #flight #packinghacks This fishing vest is a great packing hack! Don’t pay extra baggage fees for your flight. This fishing vest held a week’s worth of clothes. I got it from Dick’s Sporting Goods. ??? Go get your’s! Follow me for more great life hacks! ?? The concept was also explored by fellow TikToker, @cheapholidayexpert, who also took to the platform with her packing hack. She managed to pack everything from a bikini, a deck of cards to a portable speaker, a laptop and deodorant. “After stuffing my pants in a neck pillow and using a duty-free bag, it was only time before I reached the heady heights of leisurewear,” Cheap Holiday Expert jokes in the video’s caption. The clip racked up almost two million views and hundreds more comments. @cheapholidayexpert Packing hack #3 - A FISHING VEST ? After stuffing my pants in a neck pillow and using a duty free bag, it was only time before I reached the heady heights of leisurewear ? Not only is it super stylish (?) but it has about twelve million pockets for stuffing your bits in. Honestly - this one is daft but also… COMPLETELY LEGIT???!! It’s a winner for me ? WOULD YOU GIVE THIS A GO? And let me know if there’s any hacks you want me to test out for you - I AM WILLING TO GIVE ANYTHING A GO ? Just call it #inv#investigativejournalism♀️ ? Don’t forget to save this hack or tag someone you think will like this!! #t#travelhacktravelhacks #pac#packinghacke#cheaptraveld#budgettravels#easyjeta#ryanairzzair "This and cargo pants?? life changing," one fellow TikToker commented, while another added: "I spent so long looking for a travel jacket with tonnes of pockets I don’t know why I never thought of this!" A third person asked what happens when she went through security, to which she replied: "You always take your jacket off at security! And they’re not checking allowance, just liquids and illegal items." Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Crystelle Pereira can’t believe how time has flown in the two years since she competed in the Great British Bake Off. “Since I hit send on that application, it’s literally felt like I have just hit, like, times 10 in speed of life!” she tells me, wide-eyed, on a video call from the home in North London she shares with her parents and one of her two sisters. The 28-year-old – who finished runner-up to Giuseppe Dell’Anno in the 2021 season – was working in a fast-paced finance job when she took part. Landing a book deal shortly after the series aired (seven publishers were vying for her signature), she waited seven months before handing in her notice to pursue a cookery career. “I wouldn’t say I’m a pessimist, but I’m a realist,” the London-born cook says. “It’s very easy to quit your job and think, ‘Oh my gosh, I’m famous, this is great’. But I thought, ‘I don’t want to quit my job blindly and chase my dreams’. I need to think, ‘Is this viable? Can I actually get work?'” How did she decide to finally take the plunge? “It got to a point where I was like, I’m just working two full-time jobs – I’ve got no more annual leave, I’m about to burn out. “And also I need to grab this opportunity with both hands and just do it [otherwise] I think I’ll always regret it.” She hasn’t looked back since: “Honestly, it’s the best decision I’ve made. [Cooking] is literally my full-time job, it’s no longer a side hobby that I rush to do after I finish a long day of work. “It means I’ve got more time to really put into my job, I’m free to go on trips to Italy to look at Parmesan,” (an excursion she’s embarking on soon) “and obviously doing my book took up so much time.” Flavour Kitchen, her debut cookbook, is a colourful ode to Pereira’s Portuguese-Goan heritage (her parents met in Mumbai before moving to the UK). Split into two halves, the savoury section features brunch bites, curries, pasta, noodles, salads and more, all bursting with international flavours, such as Goan chilli chicken fry, kimcheese toasty, and honey and chipotle baked camembert. The sweet half is all about cakes, cookies, pies and other treats with a twist. Bake Off fans will remember the pistachio, orange and cardamom carrot cake Pereira created for her final Signature Challenge. “Goa is in the south of India, and it was colonised by the Portuguese,” Pereira says, which is why Goan food is so different to the rest of Indian cuisine. Vindaloo curry, for example, has its roots in Europe: “The Portuguese had this dish called carne de vinha d’alhos, a pork and wine dish. The Goans took that and swapped Portuguese wine with Goan vinegar and that became vindaloo.” Many of the savoury recipes in Flavour Kitchen feature a liberal splash of the tangy liquid. “Our food is very vinegar-based, which sounds a bit off-putting but it just works because it’s all balanced really well,” Pereira says. “If something’s got lots of vinegar, then it’s offset with something sweet like jaggery, which is an unrefined sugar, or coconut, because coconuts are in abundance in Goa.” Given the choice, the adventurous cook would much rather tuck into fiery fish curry, egg fried rice with Korean gochujang chilli paste or noodles with “about 10 cloves of garlic” than a plate of pretentious haute cuisine. “I will be honest, this is really controversial…” she begins, pausing before admitting: “I’m not that big on French food.” Conceding that Parisian pastries are unbeatable, she continues: “I’m just more into pan-Asian and Mediterranean food – I just think the flavours are a bit more vibrant. “Like you think about South Korea, you think about gochujang; in Greece you think about fresh mint, coriander, lemon, halloumi; Mexico, you’ve got chipotle; go to the Middle East, you’ve got harissa, ras el hanout [spice mix], all these flavours.” The cook credits her mum and dad’s cooking for helping her develop a taste for the exotic, and her late grandad – to whom she dedicates the book – with overseeing her success. “He sadly he passed away before any of this took off, but I genuinely believe in life after death – I genuinely believe he’s been a big part in guiding me through all of this. “I think he just knew l was going to end up in food. Funnily enough he used to call me MasterChef – we used to watch a lot of cooking shows together.” Having amassed 190,000 Instagram followers and cooked live on Good Morning America, The Today Show and ITV’s Lorraine, Pereira is well on her way to celebrity chef status. There have been many a pinch-me moment during her first year as a fully-fledged foodie, none more surreal than when she met King Charles (at that point still a Prince) at a Queen’s Jubilee lunch event last summer. “[Charles and Camilla] turned up and I thought, ‘I’m sure they won’t come over to speak to us,” Pereira recalls. “All of a sudden he’s walked over and said, ‘Oh, do you mind if I sit there? Because there was a seat next to me.” What did the pair talk about? “I think I was just word-vomiting! I said ‘Do you like baked goods?’ and ‘Do you bake?’ “The general consensus was he doesn’t bake, but he does like to eat. He likes cakes, he likes Italian cuisine. And then I was just talking to him about my style of baking and stuff. We had a merry old chat!” As well as finding herself starstruck by royals, Pereira has had to get used to being recognised by fans: “It literally happened the day after the first episode, which was wild. “I was going to work, I was on the train platform – I had a mask on my face, which is even funnier. This girl comes up to me and goes, ‘Oh my gosh, are you Crystelle from Bake Off?” Though she was recently “so embarassed” to be spotted at the end of spin class while “red and sweaty”, being asked for selfies is a small price to pay for being able to live out her dream. “I will never complain,” she says. “Like, no one’s there like throwing things at me! If I bump into anyone on the train or on holiday or whatever everyone is genuinely so lovely, so it’s actually just really nice to be honest.” ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22).

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Style icon Iris Apfel has celebrated turning 102 years old in true “Barbiecore” fashion. Apfel reached the milestone age on Wednesday 29 August. In honour of her birthday, the fashion designer shared a pink-filled photo of herself to Instagram, with Kool & The Gang’s "Celebration” playing in the background. “102 today… who would’ve thought!!” she captioned the post, which featured animated pink balloons flying over her head. In the image, Apfel posed in her eccentric New York City apartment, complete with a white porcelain dog statue and a gold accent table. She was dressed in head-to-toe pink, along with her signature oversized, black round eyeglasses. Apfel wore a large, baby pink cape à la fellow icon André Leon Talley, and layered, chunky necklaces and bangles. She finished the look with salmon-coloured trousers, floral socks, and hot pink ballet flats with a bow. In the comments, many fans and famous friends rushed to wish the 102-year-old interior designer a happy birthday. “HBD, Iris!!!” wrote none other than the official Instagram account for Barbie. “You make 102 look fabulous!” said one fan. Another follower commented: “As beautiful as ever!” “Forever an icon,” a third person said, while someone else wrote: “What an achievement!” On Tuesday, Apfel also celebrated her birthday with an intimate dinner at Tutto il Giorno in the Hamptons, New York, where she was joined by designer Donna Karan, model Christie Brinkley, and Brinkley’s daughter, Alexa Ray Joel. The model shared a series of photos and videos with the fashion legend to Instagram in honour of her birthday. “Happy Birthday to Iris! She’s 102 and she’s got more style than me and you!” Brinkley captioned her poem-like birthday tribute. “She’s the queen of fashion who gets better every year, and today’s her birthday, did you hear? She’s got her trademark glasses and a wardrobe of fun and we wish her every happiness under the sun. “She’s smart and savvy and extremely witty and she wants everyone to know that individuality is always pretty, that we should all be ourselves, one of a kind,” Brinkley wrote. “Good advice like that’s hard to find. So thank you Iris for all you do, to say to people, ‘You do you!’ (Like you do so well!). Happy Birthday Iris! We LOVE YOU!” Apfel was born in 1921 in Queens, New York, to a father whose family owned a glass and mirror business, and a mother who owned a fashion boutique. Along with her late husband, Carl Apfel, she launched the textile firm Old World Weavers in 1950, which ran until they retired in 1992. Throughout her career, she took on restoration projects in the White House for nine US presidents. In 2005, she showcased her large collection of clothing and accessories in an exhibit at the Metropolitan Museum of Art’s Costume Institute, titled “Rara Avis (Rare Bird): The Irreverent Iris Apfel”. Her decades-long career in fashion and design became the subject of a 2015 documentary, simply called Iris. In 2019, she signed a modelling contract with global agency IMG at age 97. In an interview with Today following her 100th birthday, Apfel spoke candidly about her age and revealed why she’ll never retire. “Oh, I love to work. It’s fun because I enjoy it,” she said. “And then I can help people. I can give employment. People tell me I inspire them. So many good things come out of it.” “I think retiring at any age is a fate worse than death,” she continued. “Just because a number comes up doesn’t mean you have to stop.” Despite turning 100 at the time, Apfel explained that she didn’t see her age as a reason to “change” her lifestyle or career “overnight”. “I didn’t change overnight because the number changed,” she said. “I want to keep on working and doing different projects.” Instead, her motto at work is to “just do what [she]” feels and to do what she feels in her heart, rather than “verbalising” it. “I just feel it. If it feels right here,” she said, pointing at her heart. Read More 100-year-old fashion icon Iris Apfel reveals why she’ll never retire: ‘A fate worse than death’ Style icon Iris Apfel signs modelling contract with IMG, aged 97 Social media's 70-up 'grandfluencers' debunking aging myths Staggering environmental advantages of buying second-hand clothes revealed Why do we crave brand new clothes and how can we resist the urge to buy them? Chanel is opening a beauty-themed pop-up ‘diner’ with no burgers or French fries

Some may argue that the most difficult part of dating apps is putting a profile together – well, one of them at least. That's before the love bombing, ghosting and a string of other modern dating behaviours come into play. For the first time since 2020, Hinge has revealed the 25 most successful Prompts, based on how often they lead to a conversation. The insight is a fun look into dating today and the creative way daters are expressing themselves on their profiles. It showcases some of the ways daters are stepping out of their comfort zone to show their most authentic selves. Before we launch into them, Hinge's director of relationship science, Logan Ury (she/her) offered three tips to get the most out of your online profile. Try using your voice if you're struggling with what to write Hinge’s Voice Prompts feature is one of the most authentic ways you can express yourself on your profile. 64 per cent of daters feel a potential match’s voice is an important factor in determining if they like them and almost half (49 per cent) of users have become more attracted to someone after hearing their voice. Be Yourself Successful profiles include a mixture of both humour and vulnerability, so lean into both your silly side and your more serious one. If you want to use the ‘The Way to Win Me Over’ Prompt, dig deep and think of something original and unique to you. Stop talking about your love for “The Office” and start telling us about your secret hobby as a herbal tea connoisseur. The Perfect Prompt Answer the Prompts in a way that encourages more in-depth conversation and leads to more meaningful connections. In other words, no one-word answers, please! Whatever it is you love about who you are, make sure other people can see it. This will help you present your authentic self. Your profile should be an extension of your personality. Ideally, your Prompts should give someone a sense of what you’re like and what it would be like to date you. Paint a picture of who you are by mentioning specific quirks or pleasures can help create a vivid image of who you are and help them picture what a relationship with you would be like. Still not sure where to start? Try using one of the following most successful prompts on the platform: The way to win me over is My simple pleasures I go crazy for Together, we could My most irrational fear We'll get along if I'm looking for This year, I really want to Typical Sunday A life goal of mine My greatest strength Dating me is like I’m convinced that I want someone who Unusual skills The key to my heart is First round is on me if What if I told you that I’m weirdly attracted to My Love Language is All I ask is that you I’ll fall for you if I won’t shut up about The one thing you should know about me is I bet you can’tSign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Ferrari driver Carlos Sainz topped a rain-hit practice session for the Belgian Grand Prix. With persistent rain falling at Spa-Francorchamps, not one driver completed more than eight laps. Sainz headed the timing charts, half-a-second clear of McLaren’s Oscar Piastri with team-mate Lando Norris third. Max Verstappen, who is set to serve a five-place grid penalty following a gearbox change, was among five of the 20-strong field who did not complete a timed lap. Qualifying is due to take place at 5pm local time (4pm BST), but the running is under threat given the bad weather and poor visibility generated by the spray in the Ardennes. Formula One’s governing body, the FIA, said their priority is to ensure qualifying for Sunday’s main event takes place with other sessions throughout the weekend – including Saturday’s sprint schedule – likely to be sacrificed. Heavy rain is expected to continue on Friday, and into Saturday with conditions forecast to improve on Sunday. One option is to move qualifying to Sunday morning, as the FIA did in Japan in 2019 when Typhoon Hagibis struck. If qualifying can not take place, the FIA confirmed the grid for Sunday’s main event will be set by championship order. Conditions worsened through Friday’s one-hour session with Logan Sargeant crashing out at the midway stage. The Williams rookie lost control of his car under braking for Les Combes, heading straight into the barrier. The American was unharmed in the accident but the red flags were deployed to recover his stricken machine. Alfa Romeo’s Zhou Guanyu also grazed the barrier after he ran through the gravel. The FIA’s decision whether or not to run in the wet conditions will be heightened following the death of 18-year-old Dilano Van ‘t Hoff at Spa-Francorchamps earlier this month. The Dutch teenager was killed after a crash in a rain-hit Formula Regional European Championship (FRECA) race on July 1. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live How Max Verstappen and record-breaking Red Bull compare to Formula One greats I held my breath – Lewis Hamilton enjoys ‘extraordinary’ run to pole in Budapest Max Verstappen gives hope to rivals after coming 11th in Hungarian GP practice

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Somehow, despite it all, time keeps moving — one minute we’re breathing in the end of the summer September breeze and then the next minute (in the words of Maisie Peters), we wake up and it's October. With another month down, it’s time for a little peek into the shopping carts of team R29.

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