The Pennsylvania lawmaker's casual attire has led to the dress code being removed, with senators being now allowed to wear whatever they want

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We don't know about you, but #CleanTok is a corner of the internet we find oddly comforting and addicting. Watching these ASMR videos of people tirelessly spraying, wiping, and vacuuming every surface of their households stirs up a vicarious sense of accomplishment and, in turn, motivates us to spruce up our own homes. This trend has also been a rather handy way to discover cheap but useful Amazon products.

Not to be outdone by US-style spelling bee extravaganzas, Paris's most famous street the Champs-Elysees was transformed into an open-air mass "dictation" spellathon Sunday, pitting thousands of...

Another day, another retrograde. We know that Saturn, the Planet of Karma, just went retrograde — and while you may not be ready for another planetary backspin, it’s coming anyway. Neptune retrograde in Pisces begins on June 30 and ends on December 6, meaning we’re going to spend almost the entire rest of the year under this astrological influence. Are you ready?

OpenAI, the parent company of ChatGPT, has given its first official public preview of DALL-E

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Researchers have revealed how muscle cells deteriorate with age, affecting their ability to regenerate and recover after an injury. The findings could help to shed light on why it takes people longer to recover from muscle damage as they age. A team at Nottingham Trent University analysed the genes inside muscle cells, and found the ‘development pathways’ – the different ways in which genes work together to regenerate muscle – become weakened in older cells. We know that healthy muscle regenerates after we’ve had an injury but ageing impairs that regeneration potential and recovery gets harder the older we get Dr Livia Santos, Nottingham Trent University Lead researcher Dr Livia Santos, an expert in musculoskeletal biology in Nottingham Trent University’s School of Science and Technology, said: “This goes some way towards explaining why muscle injuries may take longer to recover as we get older.” She added: “We know that healthy muscle regenerates after we’ve had an injury but ageing impairs that regeneration potential and recovery gets harder the older we get. “What we’ve observed, in terms of what happens inside the cells, helps us to better understand why we don’t heal as well or as quickly in older age. “The pathways that control cell processes and development work differently in older cells and are downregulated, meaning regeneration is impacted the older we get. “If we can understand these pathways, however, we could potentially identify new therapies and interventions to mitigate the problem.” The researchers developed a new approach to examine muscle cells in the laboratory to enable them to observe the different mechanisms that drive muscle ageing. They studied muscle cells from donors, chemically injuring cells after they had been donated and isolated, then assessing how they heal and regenerate back to their pre-injury baseline levels. When they looked at cells from a 20-year-old and a 68-year-old donor, researchers found distinct differences in the development pathways of the younger and older cells. While younger muscle cells fully recovered from the injury, the team found that in older cells the genes expressed less of what they needed to, leaving the cells no longer able to perform in the way they should. According to the researchers, this contributes to reduced regeneration capacity leading to thinner, less robust ‘myotubes’ – a type of cell that can fully develop into a muscle fibre. Muscle regeneration is a complex and finely balanced biological process and is known to deteriorate with ageing, leading to the decline of musculoskeletal health and in some cases metabolic and genetic diseases. Our work enables us to examine muscle cell regeneration across the lifespan and this in turn could be key for future drug discovery for disease related to muscle ageing Researcher Janelle Tarum Janelle Tarum, another researcher on the study, said: “We’ve been able to develop a new approach to assess muscle regeneration which involves a state-of-the-art technique called RNA-sequencing. “There’s a very clear reduced regeneration capacity and weakened recovery of aged cells and we have been able to further understand the factors underlying this impairment. “Our work enables us to examine muscle cell regeneration across the lifespan and this in turn could be key for future drug discovery for disease related to muscle ageing.” The study, which also involved Manchester Metropolitan University and Liverpool John Moores University, is published in the Journal of Tissue Engineering and Regenerative Medicine.

Ashlyn Harris has addressed rumours she cheated on ex-wife Ali Krieger amid her new rumoured romance with Sophia Bush. The former US National Women’s Soccer Team player took to her Instagram on 18 November to share a lengthy statement following her divorce from Krieger. In her post, Harris denied cheating rumours and revealed how the subsequent “online hate” has negatively impacted her mental health. “Several weeks ago, a process that had been ongoing privately for some time became public,” Harris began. “Ending a relationship after almost 13 years of friendship, teammate-ship, marriage and co-parenting (many of them good years) is a decision that was not made lightly.” “We agreed to centre our children, continue therapy, separate, and to move forward with our lives. Two happy families are always better than one unhappy one. This process is never easy, but we were making our way through,” she continued. Harris explained that the former couple were advised by their agents and representation to keep news of their split private until after Krieger finished her NWSL season earlier this month. However, the 38-year-old athlete revealed that “a leak (a betrayal of our deepest confidence) made that impossible”. “The online hate that has happened since has been one of the most personally devastating experiences of my life,” Harris said. While she noted that she was encouraged “not to feed the beast” of negative online comments, Harris maintained that the past few weeks have “devastated my mental health”. She added: “This has been brutal.” Harris claimed that she has received online death threats since her divorce, as well as comments from trolls criticising her two children - daughter Sloane, two, and one-year-old son Ocean - who she shares with Krieger. “Words matter. The cheering on abuse, the people clamoring to encourage me to commit suicide, and the cruel words spoken about my children and who I am as a mother? Those words matter,” she said. “Someday my kids are going to be able to read the hate that strangers on the internet wrote, all because those strangers had an unsolicited opinion on my health and happiness? What are we doing here?” Harris then addressed why she and Krieger split after four years of marriage, writing: “People have run with a narrative that’s unbearably painful. Not all marriages last forever. Ours did not. For many reasons.” The former soccer pro admitted that the “false narratives” surrounding her marriage may be “juicier or make a better headline”, but the rumours that she cheated on Krieger were “simply not true”. “Let me be clear: I did not step out on my marriage. I was always faithful in my marriage, if not always totally happy. Like in many partnerships, there was work and therapy and processing done. None of this happened on a whim,” Harris said. “We spent the entire summer working to tackle the separation and divorce steps outlined for us by our therapists, lawyers, and our shared agency.” The former USWNT star explained how by “finally choosing my own health and happiness”, she has also “chosen a better future for my kids”. However, Harris claimed that she’s had “an entire community turn on me” in the wake of her divorce. “I’ve spent my whole career trying to build an inclusive space where people can show up as themselves and where they know they will be safe,” she continued. “Right now, it feels like the entire community has poured gasoline on me and lit the matches. So many of you, including people who stand publicly as anti-bullying advocates, have cheered this on like bloodsport. As though a family in transition is on opposing teams. Like a divorce is a battle, one person stands to win.” Harris wrote that her number one priority is her children, and being a “good co-parent” with Krieger. “Despite this current darkness, there have been years of love between us. And our kids are the best part of it all,” she said. “They deserve two healthy and happy parents, and that’s what matters most. We are all in pain.” The retired soccer pro concluded her statement by reminding people that “bullying anyone about a personal decision, especially when that bullying is rooted in lies, really hurts”. “I’m hoping that instead of continuing this cruelty you can remember the simple truth that I’m a human being, a mom, and a good person just trying my best. I’d appreciate if you could take a breath and treat me and my family with some humanity,” she finished her statement. It was reported in October that Harris had filed for divorce from Krieger after nearly four years of marriage. The ex-goalkeeper filed the court documents in Florida’s Seminole County on 19 September. According to ESPN, the co-parents are required to decide on a parenting plan for their two adopted children. The soccer duo first met in 2010 while playing for the USWNT. Harris and Krieger were engaged in 2019 and tied the knot in Miami on 28 December that same year. Now, Harris is reportedly datingOne Tree Hill alum Sophia Bush, who also filed for divorce from husband Grant Hughes after just 13 months of marriage. “After being friends for years, and running in the same social circles, Sophia and Ashlyn went out on their first dinner date a couple of weeks ago,” a source told People last month. “This is so recent, and they are both beginning new chapters.” Meanwhile, a representative for Hughes told Page Six that he is happy for the new couple following his divorce from Bush. “Grant will always want the best for Sophia, and is supportive of all that makes her happy and fulfilled,” they told the outlet. Bush was previously married to her One Tree Hill co-star Chad Michael Murray from 2005 to 2006. Read More I present my children on Instagram like a fairytale – I’m now rethinking Will an adaptogen a day keep the doctor away this winter? Naomi Watts admits mid-thirties menopause felt like ‘the end of my worth’ I present my children on Instagram like a fairytale – I’m now rethinking Will an adaptogen a day keep the doctor away this winter? Naomi Watts admits mid-thirties menopause felt like ‘the end of my worth’

As the weather warms up and the nights get longer, there’s nothing better than a light and colourful summery feast in the garden, balcony, doorstep or basically any perch in the sun you can find. And there’s few who do it quite as well as Angela Clutton, author of Borough Market: The Knowledge. In her summer column for The Independent, she shares one of her all-time favourite salads: oregano-poached peaches, halloumi and hazelnuts. A mix of sweet and salty flavours, it’s simultaneously refreshing and completely beautiful on the plate. What’s summer without tomatoes? Terrible, that’s what. Clutton says the best seasonal toms need little more than olive oil and salt to bring out their supreme flavour and the salad options are inexhaustible. But one not to be missed is her Nicoise “bundles”. The classic Nicoise elements of anchovy, mayonnaise, capers and egg are piled abord little gem boats for ease of eating. Lastly, her labneh with watermelon, honey and mint is a recipe that straddles the boundary of sweet and savoury, perfect for those for whom dessert is not a priority. Her top tip is to always do more labneh than needed, as it’s such a useful thing to be able to reach for in the fridge. Equipped with these recipes, you’ll be dining al fresco – or faking it indoors if it, ahem, rains – all summer long. Oregano-poached peaches, halloumi and hazelnuts There are fresh herbs, there are dried herbs, and then there are frankly incredible dried herbs. Into that last camp fall dried herbs that are produced to exceptionally high standards and don’t just harness the flavour of the starting point, but elevate it. Those are the only dried herbs really worth having in your store cupboard. This recipe goes for poaching fresh peaches with dried oregano, which brings even more depth of flavour than fresh oregano would. Given the choice, I use one of the beautiful dried sprigs at Oliveology, but their ground oregano is lovely too. The poaching liquor is then reduced to a fragrantly sweet syrup for pouring over tender peach slices and fried halloumi, and finished with seasoned toasted nuts and mint. Perfect for a hot day. Serves: 2 as a main, 4 as a side or small plate Ingredients: 2 tsp dried oregano (or an Oliveology dried sprig) 1 tbsp honey 1 orange 2 peaches 40g skinned whole hazelnuts 1 tbsp fruity olive oil 6 sprigs of mint 225g halloumi Method: Pour 500ml water into a medium saucepan. Add the dried oregano (or oregano dried sprig), the honey and two broad strips of zest from the orange. Bring to the boil and, meanwhile, quarter and stone the peaches. Put them into the water, lower the heat to a simmer and sit a piece of baking paper on top. Simmer for 7-10 minutes until the peaches are fully tender. Use a slotted spoon to lift the peaches out and set aside. If their skins start to flake away as they cool, just peel them off. Strain the poaching liquor, discard the oregano and orange peel, then pour the poaching liquor back into the saucepan. Don’t worry if a few pieces of oregano are left in the liquid. Boil over a high heat for 10-15 minutes to reduce to a syrup – you are aiming for about 75ml syrup. While the poaching liquor reduces, toss the hazelnuts in the olive oil along with some salt flakes and freshly ground black pepper. Set a small dry frying pan over a low heat, then add the seasoned nuts and stir for 3 minutes or until they are just getting nicely toasted. Transfer to a bowl. Once they have cooled, roughly chop with the leaves from the mint sprigs. Cut the poached peach quarters into slices about 1cm thick. Once the syrup is almost sufficiently reduced, cut the halloumi into 1cm-thick slices. Set the same frying pan the nuts cooked in back onto the heat, then add the halloumi pieces turning each over after 2 minutes or so once they are browned. You might need to do this in two batches. Serve either on individual plates or on a large platter. Sit the halloumi on first, then arrange the peach slices prettily on top, scatter over the seasoned nut and mint mixture, and finish by spooning over your oregano-infused peach syrup. Niçoise bundles The classic niçoise salad is served here as individual bundles that are perfect for a summer lunch or starter. I’m giving you two versions: one layers up blitzed olives and capers with egg and an anchovy; for the other, flaked tuna sits on an olive bed with tarragon mayo. Their simplicity makes it important that each ingredient is chosen for maximum flavour. Perhaps especially the fish. I make these with (my favourite) Brindisa Ortiz anchovies and the same maker’s yellowfin tuna belly ‘ventresca, which in one bite of its long, tenderly rich hakes took me from thinking I didn’t really like tinned tuna to stockpiling it. Serves: 4 as a main or 8 as a small plate or starter Ingredients: 16 leaves of little gem lettuce and/or red chicory For the tarragon mayonnaise: 1 egg yolk, at room temperature 1½ tsp moscatel wine vinegar ¼ tsp English mustard powder 100ml sunflower oil 50ml mild olive oil 1 sprig of tarragon For the olive and tuna mix: ½ tsp raspberry vinegar 8 basil leaves 100g pitted black olives, drained weight 110g tinned yellowfin tuna For the egg, olive and anchovy mix: 2 hen’s eggs or 4 quail’s eggs 150g pitted black olives 2 tsp capers 1 garlic clove 7ml peppery olive oil, plus 1 tbsp for drizzling ½ lemon 8 anchovy fillets Method: Wash and dry the lettuce or red chicory leaves. For half of the little gem/chicory leaves: Make the mayonnaise by gently hand-whisking the egg yolk with a pinch each of salt and ground pepper. Stir in the vinegar and the mustard powder, then hand-whisk in both the oils — drop by drop to start with, then in a steady, thin stream — until you have a lovely thick, shiny mayonnaise. Check the seasoning, chop the tarragon leaves and stir through. Sprinkle a little raspberry vinegar, salt and pepper inside eight of the little gem / chicory leaves and line with a basil leaf. Chop the olives and sit them inside. Top with flaked tuna. Serve with the tarragon mayonnaise on top, or alongside to be spooned over. For the other half of the leaves: Hard-boil the 2 hen’s eggs (or 4 quail’s eggs) and set aside to cool. Put the olives, drained capers, peeled garlic, 75ml of olive oil and a good squeeze of lemon juice in a blender and blitz to a paste. Peel the hard-boiled eggs. Quarter them if hen’s, halve if quail’s. Spoon the oli relish inside the lettuce / chicory leaves, sit a piece of egg inside too and then over the top the whole anchovy fillet. Drizzle with the remaining olive oil. Serve the bundles on platters for people to help themselves, or portion up two of each type per person. Labneh with watermelon, honey and mint I like to serve this as part of a medley of salads on a hot day. Or – noting that it is really on the cusp of savoury or sweet – lean into the sweetness and hold back a little on the salt: as a dessert it is especially appreciated by anyone without a super-sweet tooth. Making your labneh is simplicity itself – it is, after all, just strained yoghurt – and a lovely thing to do, so long as you start at least six hours before wanting to eat it. Actually, every part of this recipe can be made ahead of time, chilled, then quickly assembled for serving at room temperature. Serves: 6 as part of a sharing feast Ingredients: 500g labneh made from 900g thick Greek yoghurt (see box) About 800g watermelon 2 tbsp olive oil ½ orange 1 tsp wild sumac 2 tbsp wild thyme honey Handful of mint Method: Spoon the labneh into a large serving bowl. Trim the ends of the watermelon and cut the fruit into triangles about 1cm thick. Mix the olive oil with the juice from the orange, half the sumac and a good pinch of salt. Get a griddle pan (or barbecue) good and hot, brush the watermelon pieces with the dressing and sit the pieces in a single layer in the pan (or on the grill). If using a griddle pan you will probably need to do this in two batches. Turn them over after a couple of minutes, when nicely charred underneath. Let the other side char, then lift the slices out to cool. Add any juices from the pan to your leftover oil, orange and sumac dressing. Whisk in the honey and the rest of the sumac. Add more salt. Sit the watermelon pieces on the labneh and pour over the dressing. Chop the mint and scatter over, then finish with a grinding of black pepper. You can visit Borough Market at 8 Southwark Street, London, SE1 1TL (020 7407 1002) or find more recipes online at boroughmarket.org.uk/recipes. Read More Three quick and easy vegan fakeaway recipes Budget Bites: Three light recipes that sing of summer What the hell is Scandinavian food? Lighter fish pie: Comfort food you won’t feel guilty for eating How to make Norwegian potato pancakes Rhubarb sticky buns for an idyllic Scandinavian afternoon tea

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