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Ever since Diablo IV officially released on June 5-6, it has taken the internet by

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Something you should know about me before I launch into what will ostensibly be a sofa review (be patient!) is that there are few instances in which I will turn down free stuff. Free snacks? Give them to me. Free clothing? I’ll wear it to my wedding. And a free couch that looks nice, has great reviews, and hasn’t been sitting on a street corner in the rain for the better part of a week? You’d have to pry it from my cold, dead hands. So, when Albany Park generously offered me the opportunity to review one of its bestselling Kova sofas, I said “yes” faster than a Bachelor contestant hoping to secure that sweet, sweet spinoff money six months down the line.

Which of the Pickwick Triplets did it? Who of the crew could commit this crime?

Facing backlash, Walt Disney World’s governing district will pay a stipend to employees whose free passes and discounts to the theme park resort were eliminated under a policy made by a new district administrator and board members who are allies of Florida Gov. Ron DeSantis

Sarah Beeny has said she is feeling happy and well after being given the all-clear from cancer by her doctors. The TV presenter and property expert, 51, was diagnosed with breast cancer in August last year. In April she was told she was all-clear from the disease. In recent months, Beeny has been working on a new Channel 4 documentary that follows her journey from diagnosis to treatment. Appearing on BBC‘s The One Show on Monday (29 May), the presenter said she “always feared” getting breast cancer after her mother died from the same cancer when Beeny was 10 years old. “When I got to 39, which is the age she died, I thought ‘Here we are.’ And then I got to 40 and thought, that’s weird!” she said. “And then I got to 50 and got the diagnosis.” “I’ve lived with this fear for such a long time,” she continued. “But once I realised how the treatment works, it’s not nearly as bad as the fear.” Appearing on Lorraine in April, Beeny said her cancer journey had been a “rollercoaster ride”. ​​“But I feel very fortunate that I had the diagnosis that I did, and that I live in 2023 and that I’m the age that I am. So many things I’m fortunate for, so I feel very blessed,” she said. Beeny, who received chemotherapy, said she would have to take medication for the next 10 years and remain “very vigilant”. “But, yeah, it’s been a weird ride that I wouldn’t wish on anyone else but I’m glad I did it rather than somebody else,” she added. Beeny has four children: Rafferty, Laurie, Billy and Charlie; and married her husband, artist Graham Swift, in 2003. Her family appears in her Channel 4 series Sarah Beeny’s New Life In The Country, which was filmed before her diagnosis. Sarah Beeny: Breast Cancer, My Family and Me will air on Monday 12 June on Channel 4 at 9pm. Read More College student goes viral after sharing her wild two hour commute everyday: ‘This is a journey’ Mother’s warning after viral TikTok hack left skin peeling from her face The ideal age gap for a relationship if you want it to last, according to experts Sarah Beeny shares health update after all-clear from breast cancer Breast cancer symptoms and survival rate as Amy Dowden diagnosed Signs and symptoms of breast cancer as Amy Dowden reveals diagnosis

What looks more stunning than the randomly swirling bands of dark chocolate in this loaf of white sweet bread? This style of braiding is known in many countries, and is used with different fillings as well,” says former contestant on The Great British Bake Off, Jurgen Krauss. “Always an eye-catcher, it used to be a special treat on our Saturday afternoon coffee table. The rich spices and citrus zest in combination with chocolate make this truly a great braid for any special occasion.” Babka chocolate braid Serves: 15 Ingredients: For the dough: 190g bread flour 140g white spelt flour or plain flour, plus extra for dusting 6g instant yeast 1 pinch salt 40g caster sugar 180ml whole milk 1 medium egg 40g unsalted butter, softened Zest of 1 lemon Zest of 1 orange ½ tsp ground cardamom For the filling: 100g dark chocolate (54% or 70% cocoa solids, to taste) 60g unsalted butter 60g soft light brown sugar 2 tsp ground cinnamon ½ tsp ground cloves 30g cocoa powder Unsalted butter, melted, or apricot jam for glazing Method: 1. For the dough, put all the ingredients in a bowl and, using your hands or a stand mixer fitted with the dough hook, mix the ingredients until evenly distributed. Then knead the dough for several minutes until it has a smooth and silky texture. Cover with a tea towel or a plastic bag and leave to prove at room temperature for about one hour. Check with the poke test that the dough is ready. 2. Meanwhile, prepare the filling. Put the chocolate, butter and sugar into a pan and melt over low heat. Once liquid, take the pan off the heat and add the cinnamon, cloves and cocoa powder. It’s OK if the filling looks grainy. 3. Line a 950g loaf tin with baking paper. 4. On a lightly floured surface, roll out the dough to a rectangle measuring about 50 x 30cm. Spread the chocolate filling over the dough rectangle, leaving 2cms of the far short edge uncovered. Roll up the dough rectangle, starting at the near short edge. Seal the seam by pinching it. 5. Place the roll on a work surface with the seam facing down and, with a sharp knife, cut the roll lengthwise into halves. Twist the halves together to form a rope. You can do this starting at one end and twist this half of the roll, and then do the same for the other half; this way you don’t have to manipulate the whole length at once. 6. Place your hands palm down on the ends and, with a scooping movement, bring the ends to meet underneath the middle of yourrope. Transfer this into the lined tin, and cover with a tea towel or a plastic bag. Leave to prove for 30 minutes to one hour until the Babka is well risen and the dough starts to feel fragile; a gentle touch with a finger will leave a dent that only slowly recovers. 7. Preheat the oven to 170C fan/gas mark 5. 8. Bake the babka for 30-40 minutes. 9. Melt the butter for glazing or heat the apricot jam with a teaspoon of water. Brush the babka with melted butter or jam as soon as it is out of the oven. Leave to cool for about 15 minutes, then carefully remove from the tin and baking paper. 10. Let the babka cool completely before eating. Stored in an airtight container it will last for three days. ‘German Baking: Cakes, Tarts, Traybakes And Breads From The Black Forest And Beyond’ by Jurgen Krauss (published by Kyle Books on 31 August, £26). Read More The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination Quick, moist and flavourful: Jurgen Krauss’s marble cake

"Wedding season" is generally thought of as spring, but the most popular months to say "I do" are actually in the fall. Maybe it's the foliage, maybe it's the much-anticipated relief from the heat, but fall weddings, much like autumn itself, are definitely a thing. While the multi-hued leaves make for stunning wedding pics for the newlyweds, finding fall wedding guest dresses can often stump attendees. Looking for an outfit that is dressy while still feeling seasonally appropriate is deceptively difficult.

Luxury EV maker Lucid today unveiled its first SUV, the Gravity, at the Los Angeles

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