List of All Articles with Tag 'fe'

Brussels NATO Secretary General Jens Stoltenberg said on Wednesday that the transatlantic alliance needed to do more in

Mum-of-four rakes in the cash on OnlyFans by sexting and sending sexy snaps during the school run A time-strapped single mum-of-four says the key to her six-figure success is sexting on the school run. Whether she’s in the carpool line or watching her kids play sports, Holly Jane spends all day sending saucy messages, pictures and videos to her fans and “doesn’t care” who is looking over her shoulder. The mum-of-four left her recruitment job in 2021 after signing up to OnlyFans, making more than her annual salary in just three months. Now the 39-year-old makes an average of £40,000 ($50,000 USD) a month working from her mobile phone on the go. Sign up to our free Indy100 weekly newsletter “To everyone on the school run I look like a normal mum wearing yoga pants and texting but what they don’t know is that I am flirting with men all over the world for big money,” Holly, who has 186,000 followers on Instagram (@therealhollyj) told NudePR.com ”I can make over $800 before lunchtime, just for being online at the right time. Just one friend knows what I do for a living. Most of my friends and family still think I work in healthcare recruitment. “My family can get suspicious – my dad in particular says I don’t seem to spend much time talking on the phone for being a recruiter. Little do they know I have increased my income times 10 and now I can be present at home for my kids.” Holly, who is from California, US, is the sole provider for her family since her husband, Stephen, tragically died after an accident in 2017, aged just 31. She used to earn an above average $100,000 salary in her old career, which included medical insurance – but says she hated being “chained to a desk”. The model said: ”Sitting at a desk all day felt like imprisonment. Physically being at my job for eight hours with a lunch break was restrictive and frustrating to me as a busy mum with lots of plates to juggle. “I felt held back and childcare is so expensive that I didn’t have much money left over for fun. I used to joke to coworkers that I needed to find an income through flirting because I’ve always been that sensual person who likes to make sexy jokes and tease. ”My colleagues would laugh but I was serious. Then when OnlyFans came along I felt like I’d won the lottery, my prayers were answered.” Holly Jane set up her OnlyFans account in August 2021 and by October she had quit her job to focus on content creation. She said: “People think you just make videos and pictures to share, and that’s it but now I average around 80 hours a week, I’m constantly on my phone working. ”If my kids aren’t looking I’ll be sexting. It’s that simple. If I’m at a ball game or in the line at the store the people behind me will get an eye-full if they look at my screen. It’s addictive making these lucrative connections with people in the palm of my hand.” But the 24/7 sexting has nearly landed Holly in hot water a few times. She said: “I do a lot of my bikini photoshoots in public and I have to change outfits quickly so I’m always flashing in the park. ”I worry someone could call the cops but they haven’t so far. Mostly people just love to watch and stare. Especially the lawn workers at the park – they aren’t subtle about it but they love the show.” One embarrassing moment came at Holly’s son’s football practice. While she was watching from the crowd she was also working from two mobile phones. She said: “I tried to airdrop myself some pictures of me with my legs spread and posing but I accidentally selected ‘send to all’. “Any parent with their airdrop turned on would have received those images. “But no one said anything. I think they felt lucky to get a freebie.” Even with her impressive monthly income, Holly Jane says she lives a conservative lifestyle and still lives in the same house she bought before her success with her four kids, who are aged 20, 14, nine and three [not named for privacy reasons]. She added: “I still drive a 2006 Lexus and my lifestyle looks the same except that I buy the more expensive designer mom leggings for the school run. ”I save most of my money to build a future for myself and my family. I want to invest in real estate and create a passive income and money for retirement that way.” ”But I do love spending money on my kids. I pay for private tutoring for my kids at $1,000 a month, I have a nanny for my youngest and we love to go on vacations. ”We’ve been on five vacations in the past two months including Arizona, San Diego and at this exclusive coastal town that I love called Encinitas. “The weather is always perfect, it’s a millionaire town so I love to splash out there and make amazing content in a holiday home. “It’s such a luxury. ”But the most important thing for me is being independent and providing a life for my children with everything they need. “It’s so motivating for me to know I can afford to give them a good life and fix their problems. “Money helps me to feel like I’m keeping us all safe and it’s given me my life and flexibility back.” 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.

My mum makes this incredible stir-fried cabbage to accompany our curries, so one day, I thought, ‘I wonder how this would work as a fritter?'” says former Bake Off contestant Crystelle Pereira. “I am pleased to report that the result is an absolute delight. I fry them in coconut oil to form crispy, aromatic patties and serve them with a cooling coconut yogurt dip.” Goan-inspired coconut and cabbage fritters Makes: 3 small Ingredients: 1 large white potato (200–240g), coarsely grated 1 medium brown onion, grated 1½ teaspoons fine sea salt 5 tablespoons coconut oil 7 curry leaves 2 teaspoons cumin seeds 1 teaspoon mustard seeds ¼ white cabbage (130g), finely shredded (I use a mandoline) 20g desiccated coconut 2 large eggs ¼ teaspoon ground turmeric 2 tablespoons plain flour 1 teaspoon ground black pepper 1 thin green chilli/Indian finger chilli, finely diced For the coconut yogurt dip: 4 heaped tablespoons unsweetened coconut yogurt Juice of 1 lime ½ teaspoon garlic powdera pinch of fine sea salt ¼ teaspoon chilli powder Method: 1. Place the grated potato and onion in a bowl with ½ teaspoon salt and mix well to combine. Transfer the mixture to a large colander over a sink and allow the excess moisture to drain while you prepare the rest of the ingredients. 2. Now temper the spices. Gently heat 1 tablespoon coconut oil in a frying pan over a low heat and, once warm, add the curry leaves, cumin seeds and mustard seeds, frying for a few minutes until fragrant, making sure not to burn them as they will turn bitter. Tip these spices into a large bowl. 3. Using your hands, squeeze out as much moisture as possible from the grated potato and onion, then tip the drained mixture into the bowl with the spices, mixing well to combine. Add the cabbage, coconut, eggs, turmeric, flour, 1 teaspoon salt, pepper and diced chilli and give this one last final mix to combine everything together. 4. Now fry the fritters. Place the remaining oil in the same frying pan used to temper the spices, over a medium heat. Once the oil is hot, spoon a heaped tablespoon of the mixture into the hot oil, flattening it with the back of the spoon to make a fritter. Fry this for 2½ minutes on each side until crispy and golden, then transfer to a plate lined with kitchen paper, to soak up the excess oil. Repeat with the remaining batter. 5. Finally, make the dip. Place all the ingredients in a bowl and mix well to combine. To serve, dip the fritters in the yogurt sauce and enjoy! Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists by Crystelle Pereira is published by Kyle Books, priced £22. Photography by Vanessa Lewis. Available Now.

As many as 8 in 10 older Americans couldn’t afford more than four years in an assisted living facility or two years in a nursing home, according to a recent analysis

Walt Disney Co. releases its newest Pixar animated film on Friday, but the heart warming tale of fire

Wednesday's Real Madrid transfer rumours, including updates on Kylian Mbappe and Harry Kane.

Aston Villa have opened talks over a deal for Athletic Club winger Nico Williams as they look to lure him to England.

Wednesday's Liverpool transfer rumours, with updates on the pursuit of Mason Mount. Gabri Veiga's release clause, the latest midfield targets and more.

Wednesday's Manchester United transfer rumours, including updates on Kim Min-jae, Kylian Mbappe, Mason Mount and more.

I’m not sure whether you’ll have tried kulfi before, but it’s a traditional, rich ice cream found across India, that’s usually flavoured with cardamom – and I am obsessed with it,” says former Bake Off contestant Crystelle Pereira. “I once had a mango kulfi in Goa, and it was breathtakingly good. So, this cheesecake is a homage to that kulfi – the rich creaminess coming from the cream cheese, paired with sweet mango and floral notes of cardamom.” Mango and cardamom cheesecake Ingredients: For the base: 30g pistachios 30g desiccated coconut 65g unsalted butter (which will be browned so you should end up with 55g) 25g coconut oil 190g speculoos biscuits For the cheesecake: 10 cardamom pods 200ml double cream, cold 55g icing sugar 1 teaspoon vanilla bean paste 600g cream cheese 2 tablespoons runny honey 185g canned, sweetened mango purée To decorate: 1 fresh mango/1 x 425g (before draining) can of mango 1 tablespoon runny honey Small handful of pistachios Method: 1. First make the base. Place the pistachios and desiccated coconut in a frying Pan over a low heat and toast, stirring, for about 7 minutes until the coconut is golden and nutty. Remove from the heat and set aside. 2. Place the butter in a saucepan over a low heat and stir constantly until you see it bubble up vigorously with a thick, cappuccino-like foam, and then light brown solids will start to form on the bottom. At this point, take the pan off the heat, stirring for about 30 more seconds, then immediately transfer it to another bowl, making sure to scrape out all the solids from the bottom, as these carry so much flavour. Then, stir through the coconut oil until it has melted in the residual heat. 3. Place the speculoos biscuits in a sealed freezer bag and bash with a rolling pin until the mixture resembles fine crumbs. Then, add the coconut and pistachios and bash these again to break down the nuts slightly (you can also use a food processor). Tip all the contents into a large bowl and mix with the brown butter and oil until the mixture resembles wet sand. 4. Press this into the base of a 20cm springform cake tin, and use the base of a mug to flatten it down. Transfer to the fridge to chill and harden while you make the cheesecake filling. 5. Place the cardamom pods in a dry frying pan over a low heat and toast, stirring, for about 10 minutes until fragrant. Transfer to a pestle and mortar and bash to release the seeds from the shells. Discard the shells (I keep mine and add them to my chai), then grind the seeds into a fine powder. You can also grind the whole pods, including the shells, in a spice grinder. 6. In a large bowl, place the double cream, icing sugar, vanilla bean paste and ground cardamom and whisk to fairly stiff peaks. 7. In a separate bowl, combine the cream cheese, runny honey and 150g of the mango purée and whisk well to combine. Then, fold through the whipped cream into this cream cheese mixture in three parts, until no streaks remain. 8. Remove the base from the fridge and pour half the cheesecake mixture over the top. Then, swirl through half the remaining mango purée and use a knife or skewer to swirl this through the mixture. Then repeat with the remaining cheesecake mixture and mango purée and use an offset spatula to level the top. Place in the fridge for 6–8 hours, or ideally overnight, until completely set. 9. To serve, run a palette knife or offset spatula around the rim of the cheesecake and then carefully release the springform tin and slide off the metal base. 10. Thinly slice fresh (or canned) mango, and arrange on top of the cheesecake, drizzle over some honey, and sprinkle with pistachios, then slice and serve. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Roasted grape, honey and feta crostinis are perfect dinner party canapes Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions

The electric car market is speeding up as consumer interest in EVs grows and a steady stream of new models are introduced

Gen Valery Zaluzhny is Ukraine's handpicked army boss and mastermind of the unlikely successes over Russia.