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A conservative columnist in the United States has accidentally turned himself into a meme after complaining about a supposed meal that he paid for in Newark Airport which cost him $78. David Brooks, who writes for the New York Times, tweeted an image of a burger, fries, salad and a beverage which he claimed cost him $78. Brooks wrote on X/Twitter "This meal just cost me $78 at Newark Airport. This is why Americans think the economy is terrible." However, things soon backfired on Brooks after the restaurant itself, the 1911 Smokehouse Barbecue, noted that the tab was corrected but 80 per cent of the bill was made up of Brooks's drinks orders. On Facebook, the venue wrote: "Looks like someone was knocking back some serious drinks - Bar tab was almost 80% and he's complaining about the cost of his meal. Keep drinking buddy - we get paid off everything." The clapback has since been added as a community note to the post which continues to go viral. In fact, it's gone so viral that the post has now spawned its own meme with others sharing mock images of meals that they pretended they paid $78 for. Here are some of our favourites. If that wasn't bad enough for Brooks the restaurant are now selling their own D Brooks Special' which doesn't cost $78. Sign 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.

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The combination here tastes wonderful whether you’re using fresh raspberries in season (when they’re cheaper) or frozen raspberries,” says former Great British Bake Off contestant Hermine Dossou. “To enhance the flavour of your desiccated coconut, you could toast it lightly (for five minutes or so) while preheating the oven – but keep an eye on it as it does turn brown very quickly.” Coconut, raspberry and chocolate muffins Makes: 12 Ingredients: 180g milk 2 large eggs 60g vegetable oil 60g unsalted butter, melted 230g sugar 1 tsp vanilla extract ½ tsp ground cinnamon ½ tsp ground nutmeg 5g salt 250g plain (all-purpose) flour (gf plus ½ tsp xanthan gum) 80g desiccated (dried shredded) coconut 10g baking powder (gf) 150g raspberries 150g milk chocolate, chopped into chunks Method: 1. Preheat the oven to 200C/180C fan/400F/gas 6 and line a 12-hole muffin tin with paper cases. 2. In a large mixing bowl, mix together the milk, eggs, oil, butter, sugar, vanilla, cinnamon, nutmeg and salt for about a minute, until well combined. Add the flour, coconut and baking powder and stir until fully incorporated. Fold in half the raspberries and all the chocolate chunks. 3. Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight container, or, once cooled, freeze them for up to 3 months. They are lovely served warm – either out the oven or reheated for a few seconds in the microwave. ‘The Thrifty Baker’ by Hermine Dossou (White Lion, £18.99).

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