Ariana describes the book as 'the story of [her] relationship [with Tom Sandoval] and the betrayal that ended it all, told through drinks'

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In many parts of the U.S., high-speed internet access is still hard to come by.

Bonnie Wright has announced the birth of her first child, sharing the baby’s name and first photo with her social media followers. The 32-year-old actor is best known for playing Ginny Weasley in the Harry Potter film series, which concluded in 2012. In April, she and her husband Andrew Lococo told fans that they were expecting their first child together. On Wednesday (27 September), Wright shared that she’d given birth at home last week, along with a photo of the newborn asleep under a blanket. “Say hello to Elio Ocean Wright Lococo, born at home on Tuesday 19th September,” Wright’s caption began. “We’re all healthy and happy. Andrew and I are so in love with our sun,” she wrote, adding a sun emoji. She continued her caption by praising the doula, midwives, doctor and other maternity professionals for their “amazing” work. “So grateful for our birth team that have held our hands throughout and made the journey so joyous and expanding,” Wright continued. “Birth is the wildest experience!” The actor and writer concluded her caption with a short tribute to Lococo. “Lastly thanks to Andrew my rock throughout birth quite literally as I squeezed onto you so tight and you never wavered. Elio has the most tender loving papa.” In response to the post, many fans and friends of the film star shared warm wishes in the comment section. Evanna Lynch, who played quirky Hogwarts student Luna Lovegood in four Harry Potter films, is one notable figure to have left a congratulatory message – and pointed out an unexpected link to the wizarding franchise. “Awwww congratulations Bonnie and Andrew!!! Welcome to Earth, Elio Ocean!!! ps. Hermione’s birthday twin, I’m sure you’ve been told!!” the Irish actor wrote. Others were quick to make references to the film series, with several naming the birth as the arrival of “another Weasley”. In August, Wright posted photos and video from her and Lococo’s “baby moon” in Laguna Beach, California, as they celebrated their “last quiet holiday as just two”. The couple married on 19 March 2022, a day that Wright has since described as “the best day of my life”. In an interview with Brides magazine earlier this year, she spoke about how her passion for sustainability was reflected in their choices for the ceremony, as well as in her vintage, century-old wedding dress. “The dress didn’t have the original underdress with it as it had likely perished – it being 100 years old!” she explained. “So when I was first trying it on, it was completely see-through. It was quite funny having to imagine the underdress we would end up making for it.” Read More Bonnie Wright admits feeling ‘anxious and frustrated’ by Harry Potter screen time Harry Potter star Bonnie Wright shares new details about her 100-year-old wedding dress Harry Potter star Bonnie Wright announces she’s pregnant with her first child Nick Cannon candidly admits Mariah Carey saved his life amid lupus diagnosis The best napping method to help with pulling an all-nighter Toys children play with can have an effect on their success in adulthood

There are plenty of names in the swim game, but when an intimates brand doggy paddles its way into these waters, it makes us very excited. Parade — which you likely know from its size-inclusive, ultra-comfortable, and cheerful bras and underwear — has graced us with equally colorful swimsuits, available in sizes XS through 3XL for the summer. Among the brand’s signature colors are a few fresh colorways, such as a sea blue, deep orange, bright yellow, and palm green. The tropical palette is available in a range of bikini separates that can be mixed and matched as well as some unique one-piece swimsuits and funky coverups.

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UPDATE: May. 11, 2023, 5:00 a.m. EDT This list has been updated to reflect the

An Italian waiter has gone viral after a video of him refusing to serve a customer her cappuccino until after she finished eating her pasta was posted on social media. The clip was posted by Nadia Caterina Munno, a cook, author and influencer known as The Pasta Queen on Instagram earlier this week. It shows her and her friend Cat Sullivan dining at a restaurant in Milan, when Sullivan asked the waiter for a cappuccino while still eating her pasta. The man serving the pair appeared shocked at her request. In Italy, it is common to only drink cappuccinos before 11am, and espressos after dinner. It is also frowned upon to pair cappuccinos with pasta dishes. The waiter asked Sullivan: “With pasta? After pasta. Are you sure?” When she answered in the affirmative, he walked away and remarked: “This hurts so bad.” The clip then shows Sullivan sipping on her wine with her empty plate in front of her. The waiter then arrived to clear her plate and place her cappuccino in front of her. Sullivan thanked him, but added: “But I just finished my pasta?” “I am sorry we are slow… we made sure to delay as much as possible so you wouldn’t eat your pasta with cappuccino,” the waiter confessed with a smile, with both Sullivan and Munno bursting into laughter. Later, Munno revealed that the request was a prank on the waiter, adding: “I can’t believe that I am even involved in this prank.” She captioned the humorous video: “In Milan with my friend Cat and a traumatised waiter.” Some found the waiter’s strict adherence to Italy’s unspoken food rules hilarious, but others were less than pleased with his customer service. “I feel so uncultured right now, because I would actually be annoyed. If I’m a paying guest, give me what I want, within reason of course,” one person wrote. Another said: “The customer is always right. Mr waiter [sic] has no business telling her what not to drink with her pasta.” However, several people defended the waiter, with one person explaining: “Losing a customer is not the end of the world in Italy. The waiter’s job is to give the customer the best experience of how the chef wants his food to be experienced. “So if you don’t like it, you can leave and the world does not revolve around you.” Others chimed in with their own experiences of ordering food in Italy that is deemed outside of the norm. “My boyfriend wanted to order pasta Bolognese in Venice and the waiter denied the order,” one commenter wrote. A second shared: “I once had a very nice gelateria employee in Rome refuse to give me the first flavours I ordered because they wouldn’t go well together.” Read More I couldn’t climax, so I let ‘big testosterone’ take me for a ride John Goodman reveals he’s lost 200 pounds as he makes red carpet appearance Kelly Osbourne criticises Prince Harry for ‘whinging’ about the royal family The top 10 most satisfying food sounds have been revealed Chef says ‘don’t get hung up on authenticity – it’s unachievable’ Celebrity chef bans vegans from his restaurant

A record-breaking heat wave stretching across the southern United States is expected to expand in the coming days and weeks, as scientists warn July will likely...

Scientists in Israel have created a model of a human embryo from stem cells, without using sperm, eggs or a womb. A team at Israel's Weizmann Institute of Science made the model, which resembles an embryo at day 14, when it acquires internal structures but before it lays down the foundations for body organs, and the work was published in the journal Nature. But the scientists involved said it would take a long time yet to create an embryo from scratch. Team leader Jacob Hanna said the team took stem cells derived from adult human skin cells, as well as others cultured in the lab, then reverted the cells to an early state.They then manipulated them to make a model of an embryo, rather than an actual or synthetic one. "The question is, when does an embryo model become considered an embryo? When that happens, we know the regulations. At the moment we are really, really far off from that point," Hanna said. However, they said the work could open the door to new ways to test the effect of drugs on pregnancies, better understand miscarriages and genetic diseases, and maybe grow transplant tissues and organs. "They are not identical. There are differences from human embryos, but still, this is the first time, if you open an atlas or a textbook, you can say - yeah I can really see the similarity between them," said Hanna. "In about 1 percent of the aggregates we can see that the cells start differentiating correctly, migrating and sorting themselves into the correct structure, and the farthest we could get is day 14 in human embryo development," he said. Their next goal, Hanna said, is to advance to day 21 and also reach a threshold of a 50 per cent success rate. Magdalena Żernicka-Goetz, a professor of development and stem cells at the University of Cambridge, said the study joins six other similar human embryo-like models published from teams around the world this year, including from her lab. "None of these models fully recapitulate natural human development but each adds to ways in which many aspects of human development can now be studied experimentally," she said. Sign up to 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.

Joining the Dent family in 1985, our microwave had somewhat of a bad start. It arrived, fresh out the box from Comet, in the midst of an argument. My mam had not greenlit the purchase of this cumbersome stainless-steel cube, with a vivid orange door, that Dad and I were loading onto her already packed kitchen worktop. She did not share our enthusiasm for this magical, space-age item we’d seen on BBC’s Tomorrow’s World and knew would take our snacking into the future. She was mainly outraged at the whopping £100 sum I’d cajoled Dad into spending. “I don’t trust it,” said Mam, reeling off a list of concerns, including microwaved innards, catastrophic explosions and partially cooked food giving us rampant salmonella. The truth was a little less exciting: I remember us loading the first maris piper inside, pricked all over with a fork, blasting it on HIGH for seven minutes, hoping for a crisp, fluffy jacket spud, only to find a rock-hard lump with a thin, waxy skin that hissed and spat from the holes. “See? Useless!” said Mam. My dad and I were sheepish. But as the weeks went on, Mam’s attitude to the microwave softened. For a start, it was saving her a fortune on gas as we almost stopped using the hobs for tinned spaghetti, soup, baked beans, tinned custard. Plus, the defrost button meant we now had access to all those mystery items she’d deep-frozen months back. Potato became a thing of joy as we discovered “micro-mash” (real potato, already peeled, mashed and frozen). Mam and Dad worked, so now my brother Dave and I could rush home from school and warm up glamorous microwave meals we’d begged Mam for on the big Friday shop. Macaroni cheese in a plastic tray! Microwave chips in a box! We learned how to heat food thoroughly, stopping halfway to give it a stir, before lazing on the couch, watching Miami Vice with our microwave chicken chow mein, feeling like we were fully living the dream. Nowadays, I try to limit my intake of such shiny-packeted E-number-filled joys; but still, I can’t live without my small, sleek, silver microwave. Life is too short to use a pan for frozen peas or spaghetti hoops; and how would I live without a quick 800W blast to thaw and separate veggie sausages before hurling them in the air fryer, or to defrost frozen mince before whipping up a quick chilli? Some foodie types are snobbish about the microwave; I see it as a loyal friend who has had my back for over 30 years Watt’s on the menu? Make the most of your microwave to conjure up clever meals that save on time and energy use. These ingenious recipes are from Ocadolife. Easy perfect rice with smoked trout and broad beans If you have trouble boiling rice on the hob, you’re going to love this method. It’s super-easy and yields flawless results every time. Here, it’s teamed with a summery combination of pink fish, vibrant herbs and a zingy dressing. Serves: 4 Hands-on time: 15 mins | Total time: 20 mins, plus standing (based on an 800W microwave at full power) Ingredients, available from Ocado: 250g basmati rice, rinsed 500ml hot vegetable stock 300g frozen broad beans Zest and juice of 1 unwaxed lemon, plus extra wedges for squeezing 1 garlic clove, crushed or grated 2 tbsp olive oil handful of flat-leaf parsley, roughly chopped Small bunch of dill, roughly chopped 2 x 100g packs M&S Scottish Loch Trout Flakes Method: 1. Put the rice in a large microwave-safe bowl. Pour the stock over the rice; stir well. Cover (if using microwave-safe wrap, pierce to let the steam escape); sit the bowl on a microwave-safe plate to catch drips and microwave for 12 mins. Remove; leave to stand, covered, for 10 mins. 2. Meanwhile, put the broad beans in another microwave-safe bowl with a few splashes of water, cover with a microwave-safe plate and blast for 2 mins. Remove, tip into a colander and refresh under cold running water until cooled; drain well. 3. Stir the broad beans into the rice, with the lemon zest and juice, garlic, olive oil, most of the herbs and plenty of seasoning. Fold through the trout. Divide between 4 plates and scatter over the remaining herbs. Serve with lemon wedges for squeezing. Per serving: 428cals, 1 veg portion, 10g fat (2g saturated), 22g protein, 59g carbs, 2g sugar, 7g fi bre, 1.7g salt Saucy supper silky aubergine and courgette noodles Microwaving cooks food from the inside out, so you can say goodbye to spongy aubergines and hello to beautifully soft flesh that soaks up the marinade as it cooks. Serves: 4 Hands-on/total time: 20 mins (based on an 800W microwave at full power) Ingredients available from Ocado: 2 aubergines, each cut lengthways into 8 pieces 100g egg noodles 1 large courgette, peeled into ribbons Large handful of coriander, roughly chopped 1 red chilli, sliced 1 tbsp sesame seeds, toasted For the marinade: 4 tbsp soy sauce 3 tbsp rice wine vinegar 1 tbsp sesame oil 2 garlic cloves, crushed or grated 3cm piece ginger, grated 1 tbsp miso paste 1 tsp caster sugar Method: 1. Combine all the marinade ingredients in a large microwave-safe bowl. Add the aubergine; toss to coat. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape); microwave for 12 mins, stirring halfway, until cooked through. 2. Meanwhile, put the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 3 mins or until tender. Put the courgette ribbons into a sieve, then drain the noodles over them – the residual heat will soften the courgette slightly. 3. Divide the noodles and courgette between 4 plates. Top with the aubergines, spooning over any remaining sauce. Scatter over the coriander and chilli, sprinkle with the toasted sesame seeds and serve immediately. Cover leftovers and chill for up to 2 days. Reheat in the microwave until piping hot. Per serving: 357cals, 1 veg portion, 5g fat (1g saturated), 13g protein, 60g carbs, 9g sugar, 9g fibre, 3.4g salt, £1.37 per portion Smoky bean chilli with cornbread and crispy bacon With no frying odours or splattered grease, bacon in the microwave is almost too good to be true – especially teamed with this delicious chilli and cheesy cornbread. Serves: 4 Hands-on time: 20 mins | Total time: 30 mins (based on an 800W microwave at full power) Ingredients available from Ocado: Six rashers dry-cured smoked streaky bacon For the cornbread: 2 tbsp unsalted butter, plus extra for spreading (optional) 5 tbsp plain flour 5 tbsp fine cornmeal or polenta 1 tsp baking powder 1 tbsp caster sugar 2 medium eggs, lightly beaten 6 tbsp natural yoghurt 1 green chilli, finely chopped (optional) 50g cheddar, finely grated For the chilli: 150g soffritto mix (we used Cook With M&S Frozen Soffritto Base, defrosted) 1 garlic clove, crushed or grated 2 tsp ground cumin 2 tsp smoked paprika 1 tsp dried oregano 1 tbsp olive oil 2 x 400g tins mixed beans, drained (splash of liquid reserved) 350g passata To serve (optional): Soured cream Handful of coriander, leaves picked 2 salad onions, chopped Method: 1. For the cornbread, put 1tbsp butter into each of 2 large mugs (preferably straight-sided). Microwave for 20 secs or until melted. Carefully swirl the butter around in the mugs so it greases the sides, then tip the excess out into a mixing bowl. Set the mugs aside. 2. Add the remaining cornbread ingredients to the bowl, reserving a little of the grated cheese. Season well, then stir until combined. 3. Divide the mixture equally between the 2 mugs and sprinkle over the remaining cheese. Microwave them separately for 1½-2 mins or until risen and springy. Run a knife around the edge of the cornbread to loosen; turn out onto a wire rack to cool. 4. For the chilli, put the soffritto, garlic, spices, oregano and oil into a large microwave-safe bowl. Cook for 3 mins, stirring halfway. 5. Add the beans (and a splash of liquid), passata and seasoning to the bowl; stir well. Cover (if using microwave-safe wrap, pierce a couple of times to let the steam escape), and cook for 5 mins, stirring halfway. Leave to stand while you cook the bacon. 6. Put 2 sheets of kitchen towel on a microwave-safe plate and lay the bacon in a single layer. Cover with another sheet of kitchen towel. Microwave for 1 min, then check to see if it’s crisp and starting to curl. If not, continue cooking in 20-sec bursts, being careful not to burn it. Break into shards. 7. Uncover the chilli (open it away from you to avoid the steam) and ladle into bowls. Top with a dollop of soured cream, the coriander and salad onions (if using), and the bacon. Serve with the cornbread, buttered if you like, for scooping. Leftover chilli will keep covered and chilled for 3 days. The cornbread is best eaten on the day of cooking. Per serving: 613cals, 2 veg portions, 29g fat (12g saturated), 30g protein, 54g carbs, 10g sugar, 9g fi bre, 2g salt, £1.60 per portion Read More How to shop for and cook Japanese food at home like a pro Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer 7 TikTok food hacks that actually work Saltie Girl in Mayfair will make you happy as a clam – as long as you can afford it Chef Ravinder Bhogal: Vegetables are the secret to saving money