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MOSCOW Russia's central bank will hold an extraordinary meeting on Tuesday to discuss the level of its key

(Reuters) -Ford Motor on Monday named former Apple executive Peter Stern as the president of its newly-formed integrated services unit

Portugal's Mais Habitação ("More Housing") law seeks to tackle the country's spiraling housing crisis. But its broad-brush measures threaten the future of hostels, guesthouses and the entire tourist industry, say those affected.

The ‘00s Irish boy band-turned-pop group Westlife are set to embark on their first-ever run of North American tour dates in 2024, surrounding St. Patrick’s Day

“We concluded that birthdays end lethally more frequently than might be expected."

Dwayne Johnson has shared how "completely heartbroken" he feels about the Maui wildfires in an emotional post on Instagram. The 51-year-old actor and former WWE wrestler took to the social media platform amid the wildfires that began on August 8 and have since spread at speed as a result of the high winds and dry land. As it stands, 96 people have been confirmed dead with more people currently missing. Sign up to our free Indy100 weekly newsletter Johnson partly grew up in Hawaii, living in Honolulu as a teen and in his message urged: "All our local families, our ohana, our aiga, stay strong thru this devastating time." In his video message, he began: “I know that by now all of you around the world have seen the complete destruction and devastation that has hit our Hawaiian islands – our island of Maui. “And I’m completely heartbroken over this and I know all of you are too.” He continued: “Everything that I’ve seen transpire over these past couple of days, everything that continues to transpire hour-by-hour, minute-by-minute, it’s all heartbreaking, “Thank you guys around the world for all of your love and your support, your light, your prayers. “Thank you for sending them to the islands of Hawaii, the people of Hawaii.” Along with his video message, Johnson also included images of the devastating impact the wildfires have had as well as the ongoing rescue efforts. Meanwhile, actor Jason Momoa - who was born in Honolulu - warned in an Instagram post to tourists not to visit the area at this time due to the ongoing crisis. “Do not convince yourself that your presence is needed on an island that is suffering this deeply,” he said. “Mahalo to everyone who has donated and shown aloha to the community in this time of need.” 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.

Andy Reid’s team is looking for a third Super Bowl title in five seasons. The Kansas City Chiefs kicked off their 2023 preseason at New Orleans.The Kansas City Chiefs have played on Super Sunday three of the past four seasons. On Sunday, Andy Reid’s team took the field at the Superdo...

Since the Inflation Reduction Act was signed into law one year ago this week, there’s been $59 billion

Our latest MLB power rankings make it feel like we are heading towards an Atlanta Braves-Los Angeles Dodgers showdown for the National League crown.The Dodgers are on an eight-game winning streak while the Braves showed their old NL East rivals, the New York Mets, just how potent their offense c...

MrBeast is known for his elaborate videos, with over 175 million subscribers waiting to see what he gets up to next – this time, he has teased that his very own Extreme Olympics will be his "biggest video ever". The 25-year-old YouTuber is no stranger to breaking records. Recently, his '7 Days Stranded At Sea' video also became the most viewed non-music YouTube video in 24 hours. MrBeast is perhaps best known for his '$456,000 Squid Game In Real Life' video inspired by the Korean dystopian Netflix show, which has over 480m views and is also the fastest non-music video to reach 100 million views too. Sign up to our free Indy100 weekly newsletter But according to the content creator, the Extreme Olympics is going to be even grander spectacle than this. In a tweet, he wrote: "Next Saturday's video I had a subscriber from every country on Earth compete in my own version of Extreme Olympics... "...the sets are 2x bigger than our Squid Game sets, and it's my biggest video ever." MrBeast also shared two stills from the video which show how large one of the sets is as competitors participate in the games, while another shows the YouTuber in a referee top clapping with competitors in the background. When asked in the comments how much the video cost, MrBeast replied: "Over $4 million." The Extreme Olympics video is set to be released on MrBeast's YouTube channel this Saturday (August 19). Elsewhere, MrBeast is being counter-sued for $100 million by Virtual Dining Concepts, the company behind Beast Burger restaurants. 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.

Breakfast for dinner is a ritual I firmly believe should be participated in at least once a week and protected at all costs. The “most important meal of the day” is also the most contentious – debates still rage on what you should eat, when you should eat it, whether you should eat it at all. To which I say: be damned! Eat whatever you want, whenever you want. As a strictly savoury supporter, you won’t find me indulging in overly sweet pastries come dinnertime, but you will often find me whipping up mushroom crepes, toast with all the toppings or, as below, omelettes. In August, when tomatoes and peppers and courgettes and all the other colourful things are at their best, a summer garden omelette is the perfect way to start – or end – your day on a seasonal note. Speaking of summer’s bounty, other recipes in this week’s meal plan include a stir-fry with in-season courgette and sweetcorn, which makes for a quick, satisfying and veggie-packed meal for any day of the week. Equally light and bright is the bruschetta chicken delight or the grilled honey-lime pork chops with mango salsa, which celebrate the flavours of summer but are by no means restricted to the season. For something a little heartier, one-pan rice with prawns and salsa verde is easy to make, offers up serious flavour and, more importantly, saves on washing up. Summer garden omelette Bursting with a medley of fresh vegetables and aromatic herbs, this omelette is a perfect way to start (or end) your day on a sunny note. The combination of colourful bell peppers, courgette, tomatoes and fragrant basil creates a symphony of tastes that’s as visually appealing as it is delicious. With a hint of melted cheddar cheese and a fluffy egg base, this omelette is a celebration of seasonal produce. Serves: 2 Prep Time: 15 minutes | Cooking Time: 10 minutes Ingredients: 4 large eggs ¼ cup (60 ml) milk Salt and pepper, to taste 1 tablespoon butter ½ red bell pepper, diced ½ yellow bell pepper, diced ½ small red onion, finely chopped 1 small courgette, diced 1 small tomato, seeded and diced ¼ cup (30g) grated cheddar cheese 2 tablespoons fresh basil, chopped Method: Crack the eggs into a bowl, add the milk, a pinch of salt and a dash of pepper. Whisk the mixture until well combined. Set aside. Prepare all the vegetables by washing, peeling and dicing as needed. Keep them ready for cooking. Grate the cheddar cheese and set it aside. Chop the fresh basil and set it aside as well. In a non-stick frying pan, melt the butter over medium heat. Add the diced red and yellow bell peppers, chopped red onion and diced courgette. Sauté for about 3-4 minutes until the vegetables start to soften. Add the diced tomatoes to the pan and cook for an additional 2 minutes. This helps to remove excess moisture from the tomatoes. Give the egg mixture a final whisk and pour it evenly over the sautéed vegetables in the pan. Allow the omelette to cook undisturbed for a few minutes until the edges start to set. Sprinkle the grated cheddar cheese evenly over one half of the omelette. Sprinkle the chopped fresh basil over the cheese. Using a spatula, carefully fold the other half of the omelette over the cheese and basil side, creating a half-moon shape. Let the omelette cook for another 2-3 minutes until the cheese is melted and the omelette is cooked through but still slightly moist in the center. Gently slide the omelette onto a serving plate. You can garnish with additional fresh basil if desired. Serve the summer garden omelette with a side of toast or a fresh salad for a delightful summer breakfast or brunch. Zesty courgette and sweetcorn noodle stir-fry This dish is a harmonious blend of tender courgette, crisp sweetcorn and flavourful noodles, all brought together with a tangy sauce. Quick to prepare and bursting with fresh, vibrant ingredients, this recipe is perfect for those seeking a delicious and wholesome meal. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 200g egg noodles 2 medium courgettes, julienned or spiralised 1 cup sweetcorn kernels (fresh, frozen, or canned) 2 tablespoons vegetable oil 2 cloves garlic, minced 1 red chilli, finely chopped (adjust to taste) 1 tablespoon fresh ginger, grated 2 tablespoons soy sauce 1 tablespoon lime juice 1 teaspoon brown sugar Salt and pepper, to taste Fresh coriander, chopped, for garnish Lime wedges, for serving Method: Cook the egg noodles according to the package instructions. Once cooked, drain and set aside. In a small bowl, whisk together the soy sauce, lime juice, brown sugar and a pinch of black pepper. Set the sauce aside. Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the minced garlic, chopped red chilli and grated ginger. Stir-fry for about 1 minute until fragrant. Add the julienned or spiralized courgettes to the pan. Stir-fry for 2-3 minutes until they begin to soften but still retain some crunch. Add the sweetcorn kernels to the pan and cook for an additional 2 minutes, stirring occasionally. Add the cooked egg noodles to the pan. Pour the prepared sauce over the noodles and vegetables. Gently toss everything together to ensure the noodles and vegetables are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavours to meld. Taste and adjust the seasoning with salt, if needed. Remember that soy sauce is already salty, so be cautious. Remove the pan from the heat and garnish with chopped fresh coriander. Divide the courgette and sweetcorn noodle stir-fry between two plates. Serve with lime wedges on the side for an extra zesty kick. Bruschetta chicken delight This dish combines succulent grilled chicken with the fresh and zesty taste of classic bruschetta toppings. The marriage of juicy tomatoes, fragrant basil and tangy balsamic glaze atop tender chicken breasts creates a summery dish that’s sure to impress. Serves: 2 Prep Time: 15 minutes | Cooking Time: 20 minutes Ingredients: 2 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and pepper, to taste 2 large ripe tomatoes, diced 2 cloves garlic, minced ¼ cup fresh basil leaves, thinly sliced 2 tablespoons balsamic glaze or reduction 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil ¼ teaspoon red pepper flakes (optional, for a kick) ½ baguette, sliced diagonally Fresh basil leaves, for garnish Method: Rub the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper on both sides. Place the chicken in a zip-top bag or a shallow dish and let it marinate for at least 15 minutes while you prepare the other components. In a bowl, combine the diced tomatoes, minced garlic, sliced basil leaves, balsamic vinegar, extra-virgin olive oil and red pepper flakes (if using). Mix well and season with salt and pepper to taste. Set the bruschetta topping aside. Preheat your grill or a grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes on each side, or until the internal temperature reaches 75C and the chicken is cooked through. Cooking time may vary based on the thickness of the chicken breasts. While the chicken is grilling, brush the baguette slices with the remaining tablespoon of olive oil. Toast the baguette slices on the grill for about 1-2 minutes on each side, until they’re golden and crisp. Set aside. Once the chicken is cooked, remove it from the grill and let it rest for a couple of minutes before slicing. Place a grilled chicken breast on each plate. Top the chicken with a generous amount of the bruschetta topping, allowing the juices to mingle with the chicken. Drizzle balsamic glaze or reduction over the chicken and bruschetta. Garnish with fresh basil leaves for an extra burst of flavour and visual appeal. Serve the bruschetta chicken delight with the toasted baguette slices on the side for a complete and delightful meal. One-pan salsa verde prawns with rice This vibrant dish combines succulent prawns with the zesty allure of salsa verde, all cooked together in a single pan. With the added bonus of rice soaking up the delicious juices, this recipe promises a quick, satisfying and tantalising meal that’ll become a staple in your kitchen. Serves: 2 Prep Time: 15 minutes | Cooking Time: 25 minutes Ingredients: 200g raw prawns, peeled and deveined 1 cup long-grain rice 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup chicken or vegetable broth ½ cup salsa verde (shop-bought or homemade) 1 teaspoon cumin Salt and pepper, to taste Juice of 1 lime Fresh coriander, chopped, for garnish Method: Rinse the rice under cold water until the water runs clear. Drain and set aside. Pat the prawns dry with paper towels and season them with a pinch of salt, pepper and cumin. In a large pan or frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic to the pan and sauté for another 30 seconds until fragrant. Stir in the rinsed rice and cook for 1-2 minutes, allowing the rice to absorb some of the flavours. Pour in the chicken or vegetable broth and salsa verde. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan with a lid and let the rice cook for about 15-18 minutes, or until the rice is tender and has absorbed the liquid. Once the rice is almost cooked, gently nestle the seasoned prawns into the rice mixture. Cover the pan again and let the prawns cook for about 5-7 minutes, or until they turn pink and opaque. The cooking time will depend on the size of the prawns. Squeeze the lime juice over the cooked prawns and rice. Sprinkle freshly chopped coriander (cilantro) over the dish for a burst of fresh flavour. Serve directly from the pan, offering a vibrant and satisfying meal in just one dish. Grilled honey-lime pork chops with mango salsa These succulent pork chops are marinated in a zesty honey-lime mixture, then perfectly grilled to create a delightful balance of sweet and tangy flavours. Topped with a vibrant mango salsa, this dish is a burst of tropical goodness that encapsulates the essence of the season. Serves: 2 Prep Time: 15 minutes | Cooking Time: 15 minutes Ingredients: 2 bone-in pork chops Zest and juice of 1 lime 3 tablespoons honey 2 tablespoons olive oil 1 teaspoon ground cumin Salt and pepper, to taste For the mango salsa: 1 ripe mango, peeled, pitted and diced ¼ red onion, finely chopped ½ red bell pepper, diced ½ jalapeno pepper, seeds removed and finely chopped (adjust to taste) Juice of 1 lime 2 tablespoons fresh cilantro, chopped Salt, to taste Method: In a bowl, whisk together the lime zest, lime juice, honey, olive oil, ground cumin, salt and pepper to create the marinade. Place the pork chops in a shallow dish or a zip-top bag and pour the marinade over them. Ensure the pork chops are evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator. In a bowl, combine the diced mango, finely chopped red onion, diced red bell pepper, chopped jalapeno pepper, lime juice and chopped fresh coriander. Season the salsa with a pinch of salt and gently mix everything together. Set the salsa aside. Preheat the grill to medium-high heat. Remove the pork chops from the marinade, allowing any excess to drip off. Grill the pork chops for about 6-8 minutes on each side, or until they reach an internal temperature of 63C and are cooked through. Cooking time may vary based on the thickness of the pork chops. Once cooked, remove the pork chops from the grill and let them rest for a few minutes to allow the juices to redistribute. Place a grilled pork chop on each plate. Top each pork chop with a generous spoonful of the mango salsa, allowing the vibrant flavours to mingle. Serve alongside your favourite summer sides, such as grilled vegetables or a fresh salad. 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Today's USMNT gossip includes Folarin Balogun surprisingly being linked with Tottenham Hotspur. Cadiz is interested in Jesus Ferreira and Sergino Dest has not been registered by Barcelona.USMNT gossip: Folarin Balogun to Tottenham HotspurIt is almost inconceivable that Arsenal would sell Fo...