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Welcome to Money Diaries where we are tackling the ever-present taboo that is money. We’re asking real people how they spend their hard-earned money during a seven-day period — and we’re tracking every last dollar.

I recently read an upsetting study in The Wall Street Journal that tested MBA students at Wharton against ChatGPT to see which group could generate the most innovative ideas. In human versus AI, ChatGPT outperformed students in terms of both quality and quantity of ideas.

Much like its Search Engine Experience (SGE), Google limited its Bard AI to users 18

Seal has spoken about his close relationship with his and his ex-wife Heidi Klum’s 19-year-old daughter, Leni Olum Klum. The musician, 60, took to Instagram on 4 September to share a snap of him and his daughter in New York City together. In the caption, he described how Leni has ultimately shaped his life, and pointed out how grateful he was for her. “In NY with the young woman who changed my life for the better 19yrs ago. Thank you Leni for making me a better person,” he wrote, before signing the tribute with: “Love you, - papa.” In the comments, Leni expressed her love for her father’s post, writing: “So cute! I love you papa,” along with a red heart emoji. Many fans of the singer went to the comments to praise his sweet relationship with Leni. “So much love in this photo! Have a wonderful time together!” one wrote, while another added: “Daddy and Daughter. Beautiful!!” The young model was born in May 2004, right after Klum split from Leni’s biological father, Italian businessman Flavio Briatore. In December 2009, Seal legally adopted Leni when she was five years old, while the singer and supermodel were still married. The former couple went on to have three more children: sons Henry, 17, and Johan, 16; and daughter Lou, 13. Klum filed for divorce in April 2012. This isn’t the first time that Seal has shown his support for the 19-year-old. During an interview with E! News in March, he spoke out about Leni’s career, as she has followed in her mother’s footsteps by becoming a model. While he noted that he’s “so proud of everything that Leni has done”, he’s “more proud of everything that she is”. “She walks through life with this type of humility that allows her to move so gracefully through it all and she has an innate understanding of people in general and people’s feelings,” the singer explained. “So I’m kind of more impressed with everything that she is.” Seal - whose real name is Seal Henry Olusegun Olumide Adeola Samuel - also spoke candidly about co-parenting with his ex-wife, adding: “I’d like to think, as a parent, that we have - between her mother and myself - that we’ve instilled some of that in her. But she can do no wrong in my eyes and she’s quite wonderful.” Earlier this year, Klum applauded her daughter for working on her mode;ling career while studying in college. “I’m very proud of my daughter and her modelling. And she’s studying at the same time, she’s juggling already,” the America’s Got Talent judge said during an interview with People in March. Meanwhile, Leni has also spoken out about working in the modelling industry as the child of two famous parents. During an interview with People in October 2022, she acknowledged that she “got a lift into” the modelling world due to her upbringing. “It’s just a fact. My parents are famous,” she said. However, when she was asked about the infamous “nepotism baby” label given to children of celebrities, Leni said it’s her own work ethic that has helped build her career thus far. “I did get help starting off, and I know that people would dream to start off with what I had,” the college student explained. “I’m so grateful that I’ve been able to take what was gifted to me by my mom. But I am doing the work and putting in the time. Now I’m working on my own, travelling alone, going to school. My mom and I just have the same love for the same thing.” Although she said that her own ambition has led her to success in her career, she still credited her parents for instilling a strong work ethic in her at a young age. “They have both taught me to be myself, and to do what makes me feel comfortable,” she said. “You can tell if you’re not comfortable and then the best of you isn’t brought out. I just think you should be open and honest with what makes you comfortable, be yourself, do what you love.” Read More Heidi Klum opens up about her and husband Tom Kaulitz’s 16-year age gap Heidi Klum’s model daughter Leni shows off grisly burn after admitting she ‘didn’t use enough sunscreen’ Heidi Klum gushes with pride over daughter Leni for ‘juggling’ modelling and college Heidi Klum denies she counts calories after report she eats 900 calories a day Sleeping pill could reduce levels of Alzheimer’s proteins Marathon runners on why autumn is the best time to start running

"There's a lot of jealousy in football," said Sheikh Issa, holding up a piece of bark and a bottle...

Have you ever fallen in love with a recipe? Romesco chicken has stolen my heart this week. I’ve made it again and again, filled my phone with thirst traps of it, sent it to my mum, wooed a late night visitor with it. For me, it perfectly encapsulates this annual moment when even summer is suffering from burnout but we’re not quite ready for it to be over. It’s packed with warming flavours, but feels light enough to enjoy if the sun ever comes out of hiding. Other recipes on this week’s meal plan – sticky ginger aubergine with rice, caramelised lemon butter orzo, and creamy courgette butter beans – follow the same vein. Seasonal and fresh and interesting but hearty enough to keep the chill off in the evenings. Lastly, if anyone else has instigated a last-ditch midsummer health kick, I feel you. In an attempt to rein in my bad habit of overdoing it (an occupational hazard), I’ve been hitting the gym and eating crispy chilli beef protein bowls. I can’t promise results but I can guarantee it’s less boring than boiled chicken and broccoli. Getting your five-a-day also wouldn’t go amiss. Romesco roast chicken thighs with green beans This delightful recipe combines succulent roasted chicken thighs with a rich and flavourful romesco sauce, served alongside crisp green beans and topped with creamy feta cheese. The romesco sauce, made with roasted red peppers, almonds and spices, complements the tender chicken thighs perfectly. This dish is not only delicious but also easy to prepare, making it an ideal choice for a satisfying weeknight dinner or a special occasion. Serves: 4 Prep time: 20 minutes | Cook time: 40 minutes Ingredients: For the roast chicken thighs: 8 bone-in, skin-on chicken thighs 2 tbsp olive oil 1 tsp salt ½ tsp black pepper 1 tsp paprika ½ tsp garlic powder ½ tsp dried thyme For the romesco sauce: 2 large roasted red peppers (from a jar or freshly roasted) ½ cup almonds, toasted 2 cloves garlic, peeled 2 tbsp tomato paste 2 tbsp red wine vinegar ¼ cup olive oil ½ tsp smoked paprika ½ tsp cayenne pepper (adjust to your preferred level of spiciness) Salt and pepper to taste For the green beans: 1 lb (450g) fresh green beans, trimmed 2 tbsp olive oil Salt and pepper to taste For serving: ½ cup crumbled feta cheese Method: Preheat your oven to 220C. Prepare the roast chicken thighs: pat dry the chicken thighs with paper towels. In a large bowl, mix together olive oil, salt, black pepper, paprika, garlic powder, and dried thyme. Add the chicken thighs to the bowl and toss them in the mixture, ensuring they are well coated. Place the chicken thighs skin-side up on a baking sheet or roasting pan. Roast the chicken thighs in the preheated oven for about 30-35 minutes or until the internal temperature reaches 74C and the skin is crispy. Prepare the romesco sauce: in a food processor, combine the roasted red peppers, toasted almonds, garlic, tomato paste, red wine vinegar, olive oil, smoked paprika, cayenne pepper, salt, and pepper. Blend until you achieve a smooth sauce consistency. Taste and adjust seasoning as needed. Prepare the green beans: in a large frying pan, heat olive oil over medium heat. Add the trimmed green beans and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the beans are tender yet still crisp. Assemble the dish: once the chicken thighs are done roasting, remove them from the oven. Spoon a generous amount of romesco sauce over each chicken thigh. Serve: divide the feta-topped green beans among four plates, and place two romesco-coated chicken thighs on each plate. Sprinkle the crumbled feta cheese on top of the chicken thighs and serve immediately. Sticky ginger aubergine with rice This mouthwatering dish features tender chunks of aubergine coated in a sticky, sweet and tangy ginger sauce. Served with fluffy white rice, this recipe offers a delightful combination of flavours and textures. Whether you’re a vegetarian or simply looking for a delicious plant-based meal, this sticky ginger aubergine with rice is a perfect choice. Serves: 4 Prep time: 15 minutes | Cook time: 25 minutes Ingredients: For the sticky ginger aubergine: 2 large aubergines, cut into bite-sized cubes 3 tbsp cornstarch ¼ tsp salt ¼ tsp black pepper 2 tbsp vegetable oil 3 cloves garlic, minced 2 tbsp fresh ginger, grated ¼ cup soy sauce ¼ cup rice vinegar ¼ cup water 3 tbsp brown sugar 1 tbsp sesame oil 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the rice: 2 cups jasmine rice (or your preferred type of rice) 4 cups water Pinch of salt Method: Prepare the rice: rinse the rice thoroughly under cold water until the water runs clear. In a medium-sized saucepan, combine the rinsed rice, water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15-18 minutes or until the rice is tender and the water is absorbed. Once done, fluff the rice with a fork and keep it warm. Coat and fry the aubergine: in a large mixing bowl, toss the cubed aubergine with cornstarch, salt, and black pepper until evenly coated. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the coated aubergine in batches, ensuring they have enough space to cook evenly. Fry for about 3-4 minutes per batch or until the aubergine is golden brown and crispy on the outside. Remove the fried aubergine and place it on a plate lined with paper towels to drain excess oil. Prepare the sticky ginger sauce: in the same pan or wok, discard any excess oil, leaving about a tablespoon. Add minced garlic and grated ginger, stirring constantly for about 1 minute until fragrant. Mix in the soy sauce, rice vinegar, water, brown sugar and sesame oil. Bring the sauce to a simmer and cook for about 2-3 minutes until it thickens slightly. Combine the aubergine and sauce: add the fried aubergine to the pan with the sticky ginger sauce. Toss the aubergine in the sauce until it’s well coated and the sauce thickens to a sticky consistency, about 2 minutes. Serve: serve the sticky ginger aubergine over a bed of fluffy rice. Garnish with sliced spring onions and sprinkle sesame seeds on top for an extra touch of flavour and presentation. Creamy courgette butter beans This luscious and comforting dish combines tender courgettes with creamy butter beans in a flavourful sauce. The courgettes add a refreshing taste and a vibrant green colour to the dish, while the butter beans bring a velvety texture and richness. Infused with herbs and spices, this recipe is not only easy to prepare but also a delightful way to enjoy the goodness of vegetables and beans in one delicious meal. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 2 medium courgettes, diced 1 can (14 oz) butter beans, drained and rinsed 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 1 cup vegetable broth (or water) ½ cup heavy cream or coconut cream for a dairy-free option 1 tsp dried thyme ½ tsp dried oregano ½ tsp paprika Salt and pepper to taste Fresh parsley, chopped (for garnish) Method: In a large frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic. Stir in the diced courgettes and cook for about 5 minutes or until they start to soften. Add the drained and rinsed butter beans to the pan, stirring them with the courgettes and onions. Pour in the vegetable broth (or water) and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavours to meld and the beans to heat through. Reduce the heat to low, then add the heavy cream (or coconut cream) to the pan, stirring well to combine. Let it simmer gently for another 3-4 minutes, allowing the sauce to thicken slightly. Season the dish with dried thyme, dried oregano, paprika, salt, and pepper. Adjust the seasonings to your taste preferences. Once the courgettes are tender and the sauce has thickened to your desired consistency, remove the pan from the heat. Serve the creamy courgette butter beans hot, garnished with chopped fresh parsley for a pop of colour and added freshness. Caramelised lemon butter orzo with cavolo nero This delectable recipe features caramelised lemon-infused orzo pasta, paired with nutritious cavolo nero. The sweet and tangy flavours of caramelised lemon butter perfectly complement the earthy taste of cavolo nero, creating a delightful and wholesome dish that’s both satisfying and nourishing. This dish is a delightful vegetarian option that will surely impress your taste buds. Serves: 4 Prep time: 10 minutes | Cook time: 20 minutes Ingredients: 1 cup orzo pasta 2 tbsp unsalted butter 1 large lemon (zest and juice) 2 tbsp brown sugar 1 bunch cavolo nero, stems removed and leaves chopped 2 cloves garlic, minced ¼ cup vegetable broth or water Salt and pepper to taste Grated parmesan cheese (optional, for garnish) Fresh parsley, chopped (for garnish) Method: Cook the orzo: in a medium-sized pot, cook the orzo pasta according to the package instructions until al dente. Drain the cooked orzo and set it aside. Caramelise the lemon butter: in a large frying pan, melt the unsalted butter over medium heat. Add the brown sugar and stir until it dissolves into the butter. Reduce the heat to low and add the lemon zest and juice, stirring to combine. Let the mixture cook for about 2-3 minutes until it thickens slightly and becomes caramelized. Add the cavolo nero: increase the heat to medium and add the minced garlic to the caramelised lemon butter. Sauté for about 1 minute until the garlic becomes fragrant. Add the chopped cavolo nero to the pan and toss it with the lemon butter mixture. Cook the greens: pour the vegetable broth (or water) into the pan with the cavolo nero and lemon butter. Cover the pan and let the greens cook for about 3-4 minutes until they wilt and become tender. Stir occasionally to ensure even cooking. Combine orzo and cavolo nero: add the cooked orzo to the pan with the caramelised lemon butter and cavolo nero. Toss everything together until the orzo is evenly coated with the flavourful sauce and the greens are distributed throughout. Season to taste: season the dish with salt and pepper to your preference, adjusting the flavours as needed. Serve: transfer to a serving dish. Optionally, garnish with grated parmesan cheese and chopped fresh parsley for an extra burst of flavour and colour. Crispy chilli beef protein bowls These crispy chilli beef protein bowls are a delightful and flavourful combination of tender, crispy beef tossed in a sweet and spicy chilli sauce, and served with a nutritious assortment of vegetables. This protein-packed bowl is not only delicious but also a balanced and wholesome meal that’s perfect for a quick and satisfying lunch or dinner. Serves: 4 Prep time: 20 minutes | Cook time: 20 minutes Ingredients: For the crispy chilli beef: 450g beef sirloin or flank steak, thinly sliced ½ cup cornstarch ½ tsp salt ¼ tsp black pepper 2 cups vegetable oil (for frying) 2 tbsp sesame oil 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 4 tbsp sweet chilli sauce 2 tbsp soy sauce 1 tablespoon rice vinegar 1 tbsp honey or brown sugar (adjust to your preferred sweetness) 1 tsp sriracha sauce (adjust to your preferred level of spiciness) 2 spring onions, sliced (for garnish) Sesame seeds (for garnish) For the protein bowls: 4 cups cooked brown or white rice (your choice) 2 cups shredded lettuce or mixed greens 1 cup shredded carrots 1 cup sliced cucumber 1 avocado, sliced Lime wedges (for serving) Method: Prepare the crispy chilli beef: in a large mixing bowl, toss the thinly sliced beef with cornstarch, salt, and black pepper until all the pieces are evenly coated. In a wok or deep frying pan, heat the vegetable oil over medium-high heat until it reaches around 175C. Carefully add the coated beef slices to the hot oil in batches, ensuring they have enough space to fry evenly. Fry for about 2-3 minutes per batch until the beef turns crispy and golden brown. Remove the fried beef using a slotted spoon and place it on a plate lined with paper towels to drain excess oil. In a separate pan, heat sesame oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the thinly sliced red and green bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften. In a small bowl, whisk together sweet chilli sauce, soy sauce, rice vinegar, honey (or brown sugar) and sriracha sauce to make the chilli sauce. Pour the chilli sauce over the sautéed bell peppers and garlic in the pan. Stir to coat the vegetables with the sauce. Add the crispy beef to the pan and toss everything together until the beef is well coated in the sweet and spicy chilli sauce. Cook for an additional minute to let the flavours meld. Prepare the protein bowls: divide the cooked rice among four serving bowls. Top each bowl with shredded lettuce or mixed greens, shredded carrots, sliced cucumber and avocado slices. Spoon the crispy chilli beef over the vegetables in each bowl. Garnish with sliced spring onions and sesame seeds for added flavour and presentation. Serve with lime wedges on the side for an extra tangy kick. Read More Marina O’Loughlin is wrong – there’s joy in solo dining Budget Bites: Three recipes to keep food bills down before pay day School holidays sorted: Fuss-free and nutritious family dinner recipes A week’s worth of summery recipes (even when the weather is dire) The dish that defines me: Frank Yeung’s prawn wontons Discovering Sierra Leonean flavours in South London

Although Epson calls the Epson LabelWorks LW-C410PX ($59) a home label printer, it has a

In July 2020, when I arrived in Tucson, Arizona, for the first time, I instantly fell in love — the arid desert landscapes and mountain views, combined with the unique adobe-style houses, were unlike anything I had seen before. Though less appealing, the dry heat and triple-digit temperatures this time of year were also unlike anything I’ve ever experienced. Despite being born and raised in the Caribbean, I soon realized that I didn’t know how to dress for a summer in the desert. The tank tops I packed left my arms and shoulders unbearably exposed to the sun, while the long-sleeve shirts were too heavy to wear for afternoon cocktails.

Public schools in France have been turning away students for breaking a new national ban on the abaya, a long, robe-like garment often worn by Muslim women, as a rights group filed an appeal against the prohibition.

Threads certainly made an entrance this week, with over 10 million new accounts reportedly being

Blake Lively has been widely praised for the bold look she wore to mark her return to New York Fashion Week. The actor has been a mainstay at fashion events throughout her career, from attending runway shows to wowing fans with her ensembles on the red carpet. On Monday (11 September), the former Gossip Girl star further cemented her credentials as a style icon while attending the Michael Kors Spring 2024 show at Domino Park, Brooklyn. Lively, 36, wore a flared, floor-length nude jumpsuit with gold sequins, completed with a narrow beige belt. Her hair was styled in curls with a centre part, and she kept her accessories simple with a few statement rings and hooped earrings. In photos from the event, Lively is seen sitting front row beside former Grey’s Anatomy star Ellen Pompeo. Lively’s disco aesthetic was fitting with the late Sixties and early Seventies theme of the Spring 2024 show. Her attention to detail did not go unnoticed by fans “Gold was inspired by Blake Lively,” one person wrote on Twitter/X, while another crowned her the “ultimate disco queen”. In May, the A Simple Favor star skipped attending the Met Gala, an event she is usually a reliable presence at and co-chaired in 2022. After confirming her absence, she shared an Instagram Story revealing that she spent the evening pumping breast milk. Lively gave birth to her fourth child with fellow screen star Ryan Reynolds in February. Their elder daughters were born in December 2014, September 2016 and October 2019. Speaking to ET Canada in April, Reynolds, 46, spoke about expanding their family and the difference between having four children. “You know, two to three was a huge jump…three to four less so,” he said. “I cannot speak for my wife, but it’s just from what I’ve observed. But, we love it. You know, we would be idiots to do this again if we didn’t love it.” Lively’s next on-screen project will be the highly anticipated adaptation of the bestselling Colleen Hoover novel It Ends With Us. When the first pictures from behind the scenes spread online in May, fans were divided on their thoughts on whether Lively and co-star Justin Baldoni looked like the lead characters they’d envisioned. Read More Sarah Burton to leave Alexander McQueen after 13 years as creative director Breakfast at Burberry’s: Fashion house launches collaboration with London café How Burberry evolved from humble raincoat maker to luxury fashion giant Young people not snowflakes or wasters, says curator of rebellious fashion exhibition Sarah Burton to leave Alexander McQueen after 13 years as creative director Heidi Klum hints at her ‘really extra’ 2023 Halloween costume: ‘Going to be good’