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'Christine [Baumgartner] is following the legal advice per the prenup and is vacating the family house,' said a source

A handful of ultra-competitive Virginia legislative races remain undecided after Democrats won enough contests to take control of both the House and Senate in a blow for Republican Gov. Glenn Youngkin

If you've logged on to Twitter in the last year or so, you've probably seen the phrase "Space Karen" trending. Every now and then the phrase will trend, especially when Elon Musk does something people do not like. "Space Karen" is the insulting nickname people use to refer to Musk, 51. Sign up for our free Indy100 weekly newsletter When Musk gave remaining Twitter employees an ultimatum to work harder or leave, activists projected the name "Space Karen" onto Twitter HQ. People used it against Musk again after he suspended several journalists' accounts who had been covering him from Twitter last year. Musk accused them of "doxxing" his private information. People have called out Musk for preaching that he wanted to make Twitter free-speech-oriented while censoring journalists who have covered him and his companies. The name "Karen" has become synonymous with middle-aged, white women who are exemplifying entitled behavior. Many felt Musk was suspending accounts on personal bias. Musk was bestowed his nickname in November 2020, after he tweeted questioning the validity of Covid-19 rapid tests. During the pandemic, those who questioned Covid-19, vaccines, or refused to comply with restrictions were often called Karen. "What's bogus is that Space Karen didn't read up on the test before complaining to his millions of followers," Dr Emily Bell wrote. Space Karen has become Twitter's method of calling out Musk for being entitled or exhibiting exclusive behaviors. Like when Musk made fun of people who declare their pronouns. And now people are using the nickname again, after Twitter applied a temporary limit to the number of tweets users can read in a day, with Musk saying the temporary limits were to address "extreme levels of data scraping and system manipulation". So there you have it. Don't mess with the internet or the internet will come up with an unflattering nickname for you. 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.

Chelsea have completed the signing of Moises Caicedo from Brighton for an initial £100million, possibly rising to £115m after add-ons. A deal for the midfielder was finally agreed late on Sunday night after a lengthy saga that saw Brighton knock back three bids for the 21-year-old. He underwent a medical and agreed personal terms on Monday and has signed an eight-year contract with the club. Caicedo said: “I am so happy to join Chelsea! I am so excited to be here at this big club and I didn’t have to think twice when Chelsea called me, I just knew I wanted to sign for the club. “It’s a dream come true to be here and I can’t wait to get started with the team.” It is understood Chelsea have won the race to sign Romeo Lavia from Southampton after the midfielder picked Stamford Bridge over a move to Liverpool. Though a fee is yet to be agreed, the 19-year-old has indicated his desire to join Mauricio Pochettino’s side and negotiations will now take place over personal terms, with the deal likely to be worth in excess of £50million. It is the second time in less than 24 hours that the club have beaten Liverpool to a key transfer target following Caicedo’s capture. Belgium international Lavia has played just 29 Premier League games since joining Southampton from Manchester City last summer but was a standout performer last season despite Saints’ relegation to the Championship. Liverpool had reportedly agreed a deal worth £60m to sign Lavia as Klopp looks to reinforce his midfield following a clutch of departures, but look set to miss out again in an echo of their failure to lure Caicedo, for whom a £111m fee had been agreed before Chelsea stepped in. Read More How does Moises Caicedo’s Chelsea transfer compare to previous big-money deals? Last season is a long time ago – Mauricio Pochettino looks forward with Chelsea Key talking points as the new Premier League season gets under way

A new report says female soldiers face rampant sexism, sexual harassment and other gender-related challenges in male dominated Army special operations units

Minnesota manager Rocco Baldelli spends most of his life around a bunch of Twins

Whoopi Goldberg and 'The View' producers paid a unique tribute to Richard Roundtree, and his popular character John Shaft on Wednesday's segment of the talk show.

Several homes, businesses and roads were left badly damaged after heavy rainfall at the weekend.

The part played by the Red Cross in the Gaza hostage releases has highlighted its unique role.

National Rice Week, back this September (11-17 September), is the perfect opportunity to widen your recipe repertoire and discover great value meal ideas to feed all the family. The annual campaign run by the UK Rice Association aims to raise the profile of the British rice sector and encourage more people to choose rice, whether that’s demonstrating the simplicity of cooking it at home or being first choice when eating out. Showcasing dishes using a variety of rice grains, we’ve got seven super simple new recipes for you to try, all of which are tasty, easy to follow and make the most of leftovers and store cupboard staples – like rice! Not only is rice super versatile – in fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day – it is also gluten-free and offers a host of nutritional benefits too. With seven dishes using seven types of rice, there’s a new recipe to try every day of the week. Creamy mushroom and chicken rice Serves: 4 Prep time: 5 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp olive oil 2 leeks, trimmed, cleaned and sliced (230g) 3 garlic cloves, sliced 300g mushrooms, sliced 300g Bomba rice 1 litre chicken stock ½ pack (10g) flat-leaf parsley, chopped 4 tbsp sour cream 2 chicken breasts (skin off) Method: Preheat the oven to 180C. Heat the olive oil in a heavy-based casserole dish over a moderate heat, add the leeks and cook for about 6-7 minutes until soft. Add the garlic and mushrooms and cook for a further minute. Add rice, stock and give the rice a good stir. Cover the pan and bake in the oven for about 25 minutes or until the rice has absorbed all the liquid and the grains are just cooked through. Stir in the parsley, sour cream and season to taste. In the meantime, pan fry the chicken in a non-stick pan with a little oil until cooked throughout. To serve, chop up the chicken, then add it to the pan with the rice. Mix to combine. Sprinkle with fresh parsley. Cooks tip: Add some chorizo for extra flavour. Sticky chicken rice bowls Serves: 4 Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: For the rice: 6 spring onions chopped (90g) 1 tbsp coconut oil/olive oil 200g Jasmine rice 400ml coconut light milk 200ml water For the dressing: 1 tbsp maple syrup 1 tsp brown rice miso 1 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp sriracha 1 tbsp toasted sesame oil 2 chicken breasts (skin off) 1 tbsp olive oil To serve: 2 tbsp crushed roasted peanuts Handful coriander/mint 1 spring onion sliced Method: To make the rice, fry the spring onion in a large pan with the oil. Now add the rice, coconut milk and water. Stir then cover pan with lid and simmer until the liquid is absorbed (12-14 minutes). Once the liquid is absorbed, turn off the heat keeping the lid on the rice for 10 minutes. Season to taste. For the dressing, add all the ingredients to a jar and mix to combine To cook the chicken, pre heat oven to 180C. Score the chicken breasts and heat the oil in a griddle or frying pan. Cook the chicken for 7-8 minutes on one side, then flip and cook for 4-5 minutes. Transfer the chicken to a large baking tray and spoon over the dressing. Bake for 5 minutes until they are bubbling. To serve, spoon the coconut rice into bowls, top with the chicken and all the garnishes. Cook’s tip: You can swap the chicken for salmon, tofu or aubergine. Herby rice with harissa roast tomatoes and feta Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: 200g brown rice For the tomatoes: 300g cherry tomatoes 1 tbsp olive oil For the harissa dressing: 2 tbsp harissa/rose harissa 4 tbsp extra virgin olive oil 1 lemon juice To stir in: 150g feta 10g fresh dill, chopped 15g fresh mint, chopped Method: Cook the rice as per pack instructions. To cook the tomatoes, preheat the oven to 180C. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on for 20-25 minutes or until soft and browning a little. Set aside. To make the dressing, add all the ingredients to a jar and mix to combine then season to taste. To sever, toss the rice with the dressing, fresh herbs and feta. Top with the roast tomatoes. Cook’s tip: Make a vegan version by swapping the feta for vegan feta or crispy tofu. Rice salad with salmon, greens and lemon tahini dressing Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 200g long grain rice 2 salmon steaks (240g) 1 onion, sliced 100g cabbage greens 1 courgette sliced (200g) For the lemon tahini dressing: Juice of ½ lemon 2 tbsp runny tahini 1 tbsp olive oil 50ml water To serve: Fresh mint Method: To make the rice salad, cook the rice as per the pack instructions. Drain and set aside. In the meantime, pan fry the salmon steaks on a little oil for 2-3 minutes on each side. Set aside and flake up when cool. In a separate frying pan, add the onion and fry for 5-6 minutes. Now add the cabbage and courgette and fry for 2-3 minutes. Add in the cooked rice. To make the dressing, add all the ingredients to a jar and mix to combine. To serve, add the rice and greens to a large bowl, add the flaked salmon and toss lightly to combine. Serve with dressing and fresh mint. Cook’s tip: This also works well with a harissa or classic vinaigrette dressing. Veggie biryani with crispy tofu Serves: 4 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the biryani: 1 tbsp olive oil 1 onion, sliced finely (120g) 2 carrots, chopped up finely (200g) 3 cloves garlic, minced ½ red chilli or ½ tsp chilli flakes 1 tsp turmeric 1 tsp garam masala 3 tomatoes, chopped (350g) 200g basmati rice 500ml vegetable stock 1 can coconut milk (400ml) 150g frozen peas For the crispy tofu: 1 x 200g block firm tofu cut into medium-sized slices 1 tbsp oil To serve: Fresh coriander Method: To make the Biryani, add the oil to a large saucepan pan, heat to medium then add the onions, carrots, garlic, chilli and spices. Fry on a low heat for approx 6-7 minutes until soft. Now add the tomatoes, rice, stock and coconut milk – simmer until the rice is cooked (15-20 minutes) Stir in the peas 2 minutes just before the rice is cooked. Season to taste. To make the crispy tofu, heat a frying pan to medium and add the oil to the pan. Add the tofu to the pan, fry on each side for a few minutes, turning carefully until crispy. To serve, top the rice with the tofu and fresh coriander. Cook’s tip: The rice works really well with prawns or chicken. Sticky mango rice bowls Serves: 4 Prep time: 5 minutes | Cooking time: 20 minutes Ingredients: 100g sushi rice, pre-soaked 250ml plant based milk ½ can coconut milk (200ml) 3 tbsp caster sugar 1 tsp vanilla extract To serve: 1 ripe mango sliced 4 tbsp desiccated coconut, toasted Pistachios Method: In a medium pan, combine the sushi rice, plant based milk, coconut milk and sugar and stir well. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally, for 12-15 minutes or until the rice is tender and has thickened. Stir in the vanilla extract. To serve, divide into bowls and top with the mango, coconut and pistachios. Add a little additional coconut milk if needed. Cook’s tip: This makes a lovely dessert but also can be eaten in the morning for breakfast. Cheesy pea arancini with garlic mayo Makes: 16-18 Prep time: 5 minutes | Cooking time: 25 minutes Ingredients: For the arancini: 800g leftover risotto of choice 150g frozen peas, defrosted Juice of ½ lemon 100g mature cheddar grated To coat the arancini: 200g toasted bread 50g plain flour 2 eggs, beaten with 1 tsp water To serve: Garlic mayo Fresh herbs Drizzle of extra virgin olive oil Method: To make the arancini, mix the leftover risotto with the peas, lemon juice and cheddar, seasoning to taste. Scoop up a golf ball sized amount and roll into a ball. Place the balls on a plate ready for rolling. To make the crumb, break up the toast a little and add to your food processor and blitz until you get a fine crumb and add to a shallow dish. Add the plain flour to a shallow bowl and the beaten egg to another. Roll each arancini in a little flour, then egg and finally coat in the breadcrumbs. Repeat. Drizzle a baking tray with olive oil and add the balls. Bake for 25 minutes – turn halfway through. To serve, top with a little olive oil and fresh herbs. Cook’s tip: Also delicious with some mozzarella in the middle of the arancini instead of the cheddar. For more information see: www.riceassociation.org.uk or www.facebook.com/TheRiceAssociation Read More Three healthy recipes to get back on track after summer Is bottomless prosecco going to be killed off by climate change? Budget Bites: Three ways to pimp up university student classics Epicurus: American fast food meets the Middle East in Camden Market ‘How being thrifty in the kitchen helped me get on the housing ladder’ How to make spinach and mushroom quiche

Christian McCaffrey is listed as questionable for the San Francisco 49ers' Monday night showdown with the Minnesota Vikings. Is he expected to play?