List of All Articles with Tag 'and'

Manchester City star Erling Haaland thinks he could be the one to finally convinced Liam and Noel Gallagher to get Oasis back together.

Jude Law wore a perfume made of "blood, faecal matter and sweat" to capture Henry VIII's foul stench on the set of 'Firebrand'.

Barbara Dickson has announced plans to embark on her farewell tour across the UK in February 2024.

If you’re anything like us, you were probably absolutely obsessed with dinosaurs as a child. However, did you ever stop to think about the sheer number of dinos that were wandering around the planet before they met their untimely end at the hands of an asteroid? A new study has been published which states that a whopping 1.7 billion T-Rex roamed the Earth in total across the Late Cretaceous period. It comes after researchers calculated their average lifespan, which measured up to a whopping 40 feet in length and 12 feet in height. Sign up to our free Indy100 weekly newsletter They cross referenced this with the number of eggs which survived and the sexual maturity of the animals to come up with the figure. It’s a huge number, but it’s actually far less than previously thought. A previous study from 2021 estimated that there were 800 million more of them that existed between about 90 to 66 million years ago. The research was published in Palaeontology, and evolutionary ecologist Eva Griebeler from the Johannes Gutenberg University of Mainz in Germany wrote about the findings. "Unlike my model, the generation time as well as life expectancies, gross reproduction rates, and reproductive values of individuals calculated from the previous model all strongly contradicted our current understanding of the biology of T. rex and of other theropods,” she said. "Their values also disagreed with those of large extant reptiles, birds, and mammals. All of these shortcomings of the previous model favor the assessment of individual and population characteristics of T. rex and of other extinct species using my model." Griebeler also explained how the findings suggest a lower T-Rex survival rate, as well as fewer generations of the animal and less egg laying. "All of these shortcomings of the previous model favor the assessment of individual and population characteristics of T. rex and other extinct species using my model," she wrote. 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.

Ukraine says Russian paramilitaries are behind the fighting in the Belgorod border region.

An undeveloped piece of luxury Jumeirah Bay Island is snapped up by an unknown buyer for 125 million dirhams -- a little over $34 million -- showing that demand for high-end vacation home real estate in the emirate remains high despite global economic turmoil.

Bryan Kohberger, the man accused of stabbing four Idaho college students to death, sat wordlessly in court during his arraignment on Wednesday as a judge read aloud the murder and burglary charges against him and asked whether the suspect was prepared to announce his plea.

The move comes after some Indian cough syrups were linked to deaths in The Gambia and Uzbekistan.

Opposition leaders have criticised the government for not asking the president to open the building.

Singer-songwriter Niall Horan is to take his upcoming new album 'The Show' on the road next year after announcing a world tour.

The 2,000-rupee notes have been withdrawn, sparking concerns and confusion.

No one likes mornings. Whether you’re having a slow start to the weekend, nursing a hangover or need a midweek pick-me-up, easing yourself in with an indulgent brunch is perfectly acceptable. You heard it here first. That’s why we asked Tasos Gaitanos and Alex Large, the old school friends behind London brunch institution Brother Marcus, for some flavoursome, summery recipes to get our days going. Celebrating vibrant Mediterranean cuisine, these recipes are worth getting out of bed for. Baked omelette and halloumi “Omelettes are an all-time favourite at Brother Marcus. We’ve given ours an Eastern Mediterranean touch by adding halloumi and baking it in the oven so it comes out golden in colour and light and fluffy in texture. This is best cooked in a skillet that can then be transferred to the oven for baking, but an ovenproof dish will also work.” Serves: 4 Ingredients: 30ml olive oil ½ a red pepper, diced 2 spring onions, chopped 100g spinach 12 eggs 230ml double cream 30g halloumi, grated Salt and freshly ground Black pepper Method: Preheat the oven to 200C fan. If using an ovenproof dish, place it in the oven to heat up. Heat the olive oil in a skillet, then add the red pepper and spring onion and saut. until softened. Add the spinach and season with salt and pepper, then saut. until wilted. Put to one side to cool. In a bowl, beat the eggs thoroughly with the double cream and a pinch of salt and pepper. Stir in the grated halloumi and the cooled veg mix. If using the ovenproof dish, take it out of the oven and quickly brush it with a little olive oil. While it’s still hot, pour in the egg/veg/halloumi mix and put it back into the oven. Alternatively, pour the mixture back into the skillet and return it to the oven. Bake for 10 minutes until the eggs are puffy and golden. Garnish with some more grated halloumi and serve with buttered toast. Rhubarb and cherry porridge “Early spring sees the arrival of the first forced rhubarb, and adding it to this porridge is a delicious way to enjoy it for breakfast.” Serves: 4 Ingredients: For the porridge: 200g oats 500ml whole milk 1 star anise Pinch of ground cinnamon Pinch of ground nutmeg For the rhubarb: 300g forced rhubarb 120g caster sugar 1 sprig of rosemary Juice of a ¼ lemon To serve: 4 tbsp maple granola 4 tbsp sweet preserves 4 tsp finely chopped pistachios Method: Place the oats in a pan with the milk, star anise, cinnamon, nutmeg and 500ml water and stir while slowly bringing the mixture to a boil. Stirring is the key to getting the perfect porridge consistency! Simmer for 5 minutes, stirring all the time, then take off the heat once it is thick. If you need to loosen it further just add a splash of water. Wash the rhubarb and trim the ends off, then slice it diagonally every 2cm to make diamond shapes. Bring a pan of water to the boil and drop the rhubarb into it, boil for a couple of minutes, until just tender, and drain. Place the blanched rhubarb back in the pan and add the sugar, rosemary, lemon juice and 230ml water. Bring to the boil and immediately take off the heat and cover – the idea here is to keep the rhubarb nice and firm while also dissolving the sugar in rhubarby juices. To serve, divide the warm porridge between four bowls and top each with a tablespoon of the granola and a tablespoon of the cherry spoon sweets and their syrup. Arrange some rhubarb pieces on top and pour over some of the juices, then scatter over some finely chopped pistachios. Brother Mary “The Brother Mary is our very popular twist on the classic Bloody Mary, using flavours from countries all around the Eastern Med: Egypt, Syria, Greece and Turkey. It’s a brunch essential.” Serves: 2 Ingredients: 300ml tomato juice 100ml vodka 60ml lemon juice 30ml Worcester sauce 10ml ouzo Pinch of molokhia leaf Pinch of cayenne pepper Pinch of celery salt To garnish (optional): 1 tbsp Aleppo chilli 1 lemon wedge 2 small Turkish green peppers 2 x 300-400ml glasses Ice Method: Take the large Boston shaker and measure in the tomato juice, vodka, lemon juice, Worcester sauce and ouzo. Add healthy pinches of molokhia, cayenne pepper and celery salt, then pour from the big Boston into the little Boston and repeat five or six times. This will break up the molokhia a little. Put the Aleppo chilli onto a small plate. Wet the rim of your glasses by sliding the lemon wedge round them, then dip or roll your lemony rims in the chilli on the plate. Fill the glasses with ice, then pour over the Brother Mary mix and pop a green Turkish pepper on top! Recipes from ‘Brunch with Brother Marcus’ by Tasos Gaitanos and Alex Large (Kitchen Press, £25).