Paris Hilton has revealed why she didn’t hesitate to defend her 10-month-old son, Phoenix, from comments about his appearance. The 42-year-old actor spoke candidly about her tactics as a mother – days after announcing the surprise birth of her second baby, London, with husband Carter Reum – during a recent interview with People. Her comments come weeks after she first hit back at fan remarks and speculation about the size of Phoenix’s head. During her interview with People, published on 28 November, Hilton said that her “mama bear instincts” came out when she first addressed commentary about her son. She continued to explain why she defended her son, before noting that she was surprised by the criticism surrounding his appearance. “Usually, I wouldn’t even dignify anything like that with a response, but I was just heartbroken that there are such cruel people in the world,” Hilton explained. “I couldn’t believe that they could be mean and vicious about a little innocent baby.” She then sent a message to critics, stating that she “feels sorry” for anyone who would bully a child online. "They’re that miserable in their lives that they would go and speak about a child in such a way,” she said. The Paris In Love star also expressed her gratitude to people on social media who defended her son amid the commentary about his appearance. "It makes me feel so grateful knowing that there’s so many people in the world that love and support me,” she said. “Sticking up for me meant the world to me, and to have people looking out for Phoenix in that way, it meant a lot.” She continued to describe how moved she was by “messages from people saying how much they love Phoenix and how beautiful he is”. She also praised the fans who encouraged her to avoid listening “to trolls”. “That just meant a lot to me, to see how much love there is for me and my son,” Hilton continued. “So anyone reading this, thank you so much. I really, really appreciate everyone looking out for us.” In October, Hilton first hit back at the criticism on TikTok, after her Instagram photos of her son’s first trip to New York City went viral. In the comments of a TikTok video, which defended Hilton and her son, she wrote: “There are some sick people in this world. My angel is perfectly healthy.” The mogul added: “And yes, of course he has been to a doctor, he just has a large brain.” Last week, Hilton took to Instagram on Thanksgiving Day to announce the arrival of her second child with Reum: a baby girl. She revealed the news by posting a photo of a pink pyjama set with the name “London” inscribed on the Peter Pan collared top. “Thankful for my baby girl,” the DJ captioned the post. She also placed a pair of hot pink heart-shaped sunglasses and a brown, knitted toy bunny alongside the pyjama set. During an interview on Today, which aired on 27 November, Hilton spoke candidly about becoming a parent of two with her husband. “She is just a little angel and my life just feels so complete with my little baby boy and my baby girl,” Hilton said. “We’re just over the moon.” When asked how her journey to motherhood compares to previous chapters of her life, the reality TV star candidly admitted: “I’m loving my mom era. I feel just so at peace, so happy, so grateful for my husband and this beautiful family and life that we’re building together.” Read More Paris Hilton opens up about welcoming ‘angel’ baby London: ‘I’m loving my mom era’ Paris Hilton announces surprise birth and name of second child Paris Hilton’s husband reveals why she wanted to keep their son’s birth secret Paris Hilton makes grand entrance into F1 party but ‘no one’ is there to watch Rosalynn Carter remembered for her mental health advocacy at poignant tribute service Smelling a mince pie could kill me, says woman allergic to Christmas

NEW YORK--(BUSINESS WIRE)--Sep 14, 2023--

STOCKHOLM (Reuters) -A special Swedish parliamentary defence committee said on Monday the country's defence must focus on the threat posed

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Sometimes dinnertime is not just about satisfying our hunger. It’s a chance to embark on a culinary adventure from the comfort of our homes. To elevate your dining experience this week, we’ve curated a selection of five diverse and sustainable dinner recipes that celebrate global powerhouses of flavour while keeping an eye on our ecological footprint. Transport yourself to the bustling markets of Morocco with an aromatic vegetarian taigne. Embracing the harvest of the season, this hearty dish brings together the earthiness of butternut squash and carrots with the protein-packed goodness of chickpeas. Topped with a zesty lemon-dill sauce, the baked salmon dish below offers a refreshing twist to your taste buds while delivering a dose of healthy omega-3 fatty acids. A true taste of British comfort, a classic beef and mushroom pie is a hearty masterpiece that showcases locally sourced beef. The recipe also minimises waste and maximises taste, making it an economical choice for families. Capturing the vibrant colours of the Mediterranean, stuffed peppers are a celebration of wholesome and vegetarian goodness. Filled with couscous, chickpeas and a medley of vegetables, this dish burts with nutritious delights. Lastly, journey to the aromatic landscapes of Thailand with a tantalising green curry. Tender chicken thighs dance harmoniously with fresh vegetables, bathed in a luscious coconut curry sauce. Bon appétit! Spiced vegetable tagine This Moroccan-inspired vegetarian tagine is bursting with flavour from seasonal vegetables and aromatic spices. It’s perfect for a cosy dinner and packed with nutritious goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 1 hour Ingredients: 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, minced 2 tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon ½ tsp ground ginger 1 butternut squash, peeled and diced 2 carrots, peeled and sliced 1 tin (400g) chickpeas, drained and rinsed 1 tin (400g) chopped tomatoes 500ml vegetable broth 100g dried apricots, chopped Salt and pepper to taste Fresh coriander leaves for garnish Method: 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until softened. 2. Stir in the ground cumin, coriander, cinnamon, and ginger. Cook for another minute until fragrant. 3. Add the butternut squash and carrots, tossing them with the spices. 4. Pour in the chickpeas, diced tomatoes, vegetable broth, and chopped apricots. Season with salt and pepper. 5. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the vegetables are tender. 6. Serve the tagine over couscous or rice, and garnish with fresh coriander leaves. Baked salmon with lemon-dill sauce This delicious and sustainable salmon dish is baked to perfection and served with a zesty lemon-dill sauce. It’s a delightful dinner that’s easy to prepare and full of omega-3 fatty acids. Serves: 2 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 2 salmon fillets 1 tbsp olive oil 1 lemon, thinly sliced Salt and pepper to taste ¼ cup (60g) plain yogurt 1 tbsp fresh dill, chopped 1 tsp lemon zest 1 tsp lemon juice Method: 1. Preheat the oven to 200C (180C fan). Grease a baking dish with olive oil. 2. Place the salmon fillets in the baking dish. Season with salt and pepper, then lay lemon slices on top of each fillet. 3. Bake the salmon for 15-20 minutes or until it flakes easily with a fork. 4. While the salmon is baking, prepare the lemon-dill sauce. In a small bowl, mix together the plain yogurt, fresh dill, lemon zest, and lemon juice. 5. Serve the baked salmon with the lemon-dill sauce drizzled on top. Beef and mushroom pie This classic British beef and mushroom pie is a comforting and hearty dish, perfect for a family dinner. The tender beef and earthy mushrooms are enveloped in a rich gravy, all wrapped in a flaky pastry. Serves: 6 Prep time: 20 minutes | Cooking time: 2 hours Ingredients: 500g beef stew meat, diced 2 tbsp vegetable oil 1 large onion, finely chopped 2 garlic cloves, minced 250g button mushrooms, sliced 2 tbsp plain flour 500ml beef broth 2 tsp Worcestershire sauce Salt and pepper to taste 1 pack (320g) ready-rolled puff pastry 1 egg, beaten Method: 1. Preheat the oven to 180C (160C fan). 2. In a large oven-safe pot, heat the vegetable oil over medium-high heat. Add the diced beef and brown on all sides. Remove the beef from the pot and set it aside. 3. In the same pot, sauté the chopped onion and garlic until softened. Add the sliced mushrooms and cook until they release their juices. 4. Stir in the plain flour and cook for a minute to form a roux. 5. Pour in the beef broth and Worcestershire sauce, stirring to combine. Season with salt and pepper. 6. Return the browned beef to the pot, cover with a lid, and transfer the pot to the preheated oven. 7. Bake the beef mixture for about 1 hour and 30 minutes or until the beef is tender and the gravy has thickened. 8. Meanwhile, roll out the puff pastry and cut it to fit the top of the pie dish. 9. Once the beef mixture is done, pour it into a pie dish and cover it with the puff pastry. Brush the pastry with beaten egg for a golden finish. 10. Bake the pie in the oven at 200C (180C fan) for 20-25 minutes or until the pastry is puffed and golden. Mediterranean stuffed peppers These vibrant Mediterranean stuffed peppers are a flavourful vegetarian option that’s easy to make. Filled with couscous, chickpeas, and Mediterranean vegetables, they are a healthy and delicious dinner choice. Serves: 4 Prep time: 15 minutes | Cooking Time: 25 minutes Ingredients: 4 large bell peppers (any color) 100g couscous 200ml vegetable broth 1 tin (400g) chickpeas, drained and rinsed 1 courgette, diced 1 red onion, diced 1 tbsp olive oil 1 tsp dried oregano ½ tsp ground paprika Salt and pepper to taste Fresh parsley for garnish Method: 1. Preheat the oven to 200C (180C fan). 2. Cut the tops off the bell peppers, removing the seeds and membranes. Brush the outside of the peppers with olive oil. 3. In a saucepan, bring the vegetable broth to a boil. Remove from heat, add couscous, cover, and let it sit for 5 minutes until fluffy. 4. In a separate pan, heat olive oil over medium heat. Add the diced zucchini and red onion, sautéing until softened. 5. Stir in the cooked couscous, chickpeas, dried oregano, ground paprika, salt, and pepper into the sautéed vegetables. 6. Stuff the mixture into the prepared bell peppers and place them in a baking dish. 7. Bake the stuffed peppers for 20-25 minutes or until the peppers are tender and slightly charred on the outside. 8. Garnish with fresh parsley before serving. Thai green curry with chicken Transport your taste buds to Thailand with this aromatic and creamy Thai green curry. Made with tender chicken and seasonal vegetables, it’s a delightful balance of spicy, savoury, and coconut goodness. Serves: 4 Prep time: 15 minutes | Cooking time: 25 minutes Ingredients: 500g boneless chicken thighs, sliced 2 tbsp vegetable oil 2 tbsp green curry paste 400ml coconut milk 1 red bell pepper, thinly sliced 100g green beans, trimmed and halved 1 courgette, sliced 2 tbsp fish sauce 1 tbsp brown sugar Fresh basil leaves for garnish Cooked jasmine rice to serve Method: 1. In a large pan or wok, heat the vegetable oil over medium heat. Add the green curry paste and cook for a minute until fragrant. 2. Stir in the sliced chicken and cook until it’s browned on all sides. 3. Pour in the coconut milk and bring the mixture to a simmer. 4. Add the sliced red bell pepper, green beans, and courgette to the curry. Cook until the vegetables are tender-crisp. 5. Season the curry with fish sauce and brown sugar, adjusting the seasoning to taste. 6. Serve the Thai green curry over jasmine rice and garnish with fresh basil leaves. Read More Hi Barbie! Nine cocktails inspired by the doll’s most iconic outfits The National Portrait Gallery’s new restaurant is fabulous upgrade Three barbecue recipes to try that aren’t burgers The dish that defines me: Alex Outhwaite’s Vietnamese bun cha 3 TikTok-approved recipes for picnic season Imad Alarnab: In Calais’ Jungle refugee camp, food restored our faith

Manchester City will face Inter Milan in the Champions League final on June 10. The two clubs have never played each other in a competitive match but manager Pep Guardiola does have some experience of facing the Italians. Here, the PA news agency looks back on those meetings. September 2009: Inter 0 Barcelona 0 (Champions League, group stage) All four of Guardiola’s past encounters with Inter came during his Barcelona side’s 2009-10 Champions League campaign, at a time when both clubs were among the most powerful forces in Europe, and pitted him against someone who would go on to become his fiercest rival, Jose Mourinho. The first of those games was a goalless draw at the San Siro. November 2009: Barcelona 2 Inter 0 (Champions League, group stage) Barca, the reigning champions, asserted their authority in the return fixture. A team that left Lionel Messi and Zlatan Ibrahimovic on the bench won comfortably with first-half goals from Gerard Pique and Pedro. April 2010: Inter 3 Barcelona 1 (Champions League, semi-finals) It was a different story when the sides met again in the last four. This time Inter ran out convincing winners at the San Siro after coming from behind in the first leg of their semi-final. Pedro struck first for the holders but Inter levelled through Wesley Sneijder and took victory after further goals from Maicon and Diego Milito. April 2010: Barcelona 1 Inter 0 (Champions League, semi-finals) Mourinho’s side were at their defensive best as they frustrated Barca with 10 men to end their reign as champions. Guardiola’s side won on the night with a late goal from Pique but it was not enough as the Catalans failed to take full advantage of Thiago Motta’s 28th-minute sending off. Inter went on to lift the trophy. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

SAN JOSE, Calif.--(BUSINESS WIRE)--Sep 6, 2023--

Vladimir Putin wants the Ukrainian counteroffensive halted by early October and has instructed Russia’s defence minister Sergei Shoigu to improve the situation, according to a Kremlin insider cited by a US-based think-tank monitoring the war. “Putin reportedly gave Russian defence minister Sergei Shoigu a deadline of one month until early October 2023 to improve the situation on the frontlines, stop Ukrainian counteroffensives, and have Russian forces regain the initiative to launch an offensive operation against a larger city,” the Institute for the Study of War (ISW) said in an intelligence update on Sunday. It said the Russian military command is likely ordering relentless attacks with the hope of forcing the Ukrainian counteroffensive to culminate, even at a high cost to Russian military capabilities, if the claims are true. The ISW said it has previously seen situations wherein the Russian defence ministry, “fearing the imminent loss of Putin’s favour”, has amped up its efforts to purge commanders offering honest but negative views. Russia launched what it called a “special military operation” in Ukraine in February last year, bringing its neighbour under a full-scale invasion and causing thousands of deaths and displacing millions. Mr Putin had first acknowledged the Ukrainian counteroffensive in June this year and claimed that the war-hit nation’s troops will not make significant gains against the strong Russian defences. He had also claimed Ukrainian troops would suffer heavy losses of personnel and western military equipment. But the initiative in which Kyiv is looking to push back all Russian forces from Ukraine’s territory, including the occupied areas, is now well into its fourth month and has registered some important territorial gains this month. President Volodymyr Zelensky has acknowledged the counteroffensive was slow, but added that is was “important that we are moving forward every day and liberating territory”. A study by the Royal United Services Institute, a London-based think-tank, found Ukrainian forces average 700-1,200m of progress every five days. That gives Russian forces time to dig in and especially to mine territory as they pull back. The 3rd Assault Brigade, composed entirely of volunteers and considered one of Ukraine’s best and most experienced corps, has been fighting almost nonstop in the east since January, while less-experienced units received new training and modern weapons to fight in the south. Read More ‘Panic’ grips Putin’s military and milbloggers over Ukraine’s advances on battlefield Ukraine-Russia war – live: ‘Panic’ among Putin’s troops as they ‘face threat of encirclement’ in Verbove Drones attack Black Sea, Crimea and parts of Russia where thousands suffered power cuts Russia ‘weaponised food and deliberately caused starvation’ in Ukraine Ukraine is building an advanced army of drones. For now, pilots improvise with duct tape and bombs

Epic Games confirmed that The Big Bang Fortnite live event, featuring Eminem, LEGO, and Rocket League, starts on Dec. 2, 2023 at 2 p.m. ET to end Chapter 4.

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