List of All Articles with Tag 'k'

Kansas City Chiefs Rumors: One big threat remains in Chris Jones contract talks. Preseason standout Ihmir Smith-Marsette has been dealt. A Clyde-Edwards Helaire destination.

By Iain Withers LONDON A majority of large European banks reported a fall in deposits over the year

In the U.S., the terms ‘bison’ and ‘buffalo’ are used interchangeably—but they’re actually two different animals. Here’s how to tell them apart.

An overview of the media in Saudi Arabia, including links to broadcasters and newspapers.

Barcelona remain open to offers for wide forward Ansu Fati, while Ferran Torres has played his way back into Xavi Hernandez's plans in recent weeks.

Thrill-seekers have long headed to amusement parks to get their kicks from twisting roller-coasters or plunging drop towers. But the kids’ zone is generally considered a pretty safe place for the whole family. And yet, one dad was apparently so overwhelmed with joy when he joined his kids on a fairground ride that he passed out cold while they were still strapped in. Lewis Conley Waterman was filmed beaming as he sat next to his toddler son and young daughter on a giant double-sided swing at a Butlins in Skegness. He enthusiastically raised his arms to get into the funfair spirit as the ride swung into action. And yet, just as his little girl was screaming and giggling with glee, he suddenly slumped to one side. Posting the clip to TikTok, Lewis wrote in a caption: “Still can’t believe I passed out on a children’s fair ride.” @lewisconley93 Passing out on a children’s fair ride #passedout #funny #fairrides #fypシ His video has now racked up more than 4 million views and 183,000 likes, with more than 1,000 commentators reminiscing on their own, similar experiences. “I remember when I went on this ride some people were screaming and I was falling asleep [because] of how relaxing it was,” one recalled. “I went on the tea cups and I passed out. No joke I’ve got a video,” wrote another. “I was so close to passing out on the Zipper and the Zero Gravity ride. My life flashed before my eyes,” admitted a third. Others expressed concern for Lewis, urging him to get checked out by a doctor and suggesting he might suffer from a condition called postural tachycardia syndrome (PoTS). According to the NHS, PoTS is when your heart rate increases very quickly after getting up from sitting or lying down. The health service notes that the causes of PoTS are unclear, and that it can develop suddenly or gradually over time. “It can get better with changes to your lifestyle, but some people may need treatment with medicines,” it states on its website. Changes to your lifestyle? We guess that means no more trips to Butlins. Sorry, Lewis. Sign up for our free Indy100 weekly newsletter 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.

Provides an overview of Lebanon, including key dates and facts about this Middle Eastern country.

More than a half-dozen leading tech CEOs will be among those attending a highly anticipated artificial intelligence event hosted by Senate Majority Leader Chuck Schumer next month, according to the senator's office.

Tottenham interested in signing Fulham defender Tosin Adarabioyo before transfer deadline and also want Eric Dier to move on.

Jif peanut butter maker J.M. Smucker on Tuesday raised its annual profit forecast on higher prices of its

Barcelona have yet to agree terms with Manchester City over full-back Joao Cancelo.

Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. As a teenager growing up in Hungary, the summer school holidays were usually spent at home because my parents were still working. They would leave us a list of house chores we needed to do before they left for work in the morning, and it included cooking our own meals, so I learned at an early age that I really enjoy cooking. I love cooking traditional Hungarian food, but I was also keen to experiment with other recipes and there was one day when I was looking for something to cook for that evening, just anything. My friends and I would go to the local library regularly, and on this day, I went and found an old cookbook in the food section. It looked about a hundred years old, it was falling apart, some pages were missing and others were stuck together. But I browsed through it and found a cake recipe involving plums soaked in rum that I thought sounded delicious. The recipe was incomplete because of the state of the book, but I wrote it down in my notebook anyway because it sounded good and I really wanted to try it. I resolved to make it for our dessert that evening. I went to the supermarket and went to search for all the ingredients for the cake. What I wasn’t expecting at the time was how expensive they would be – thinking back now, it makes sense that rum, plums and vanilla would not come cheap, but I was young and didn’t really know the price of things like that. It turned out to be quite an expensive shop, particularly for a 16-year-old using her own pocket money, but I didn’t mind too much as I was convinced it would be great! I got home and started getting ready to cook. It was around this time that I realised just how incomplete the recipe was. It confused me – for example, it seemed to call for just milk and eggs in the batter, there was no flour. But I pressed on and told myself that the recipe writers surely knew what they were doing. I mixed everything in a bowl and it was very, very liquidy, almost like water, which worried me. I poured the batter into a pan and into the oven it went. Now, the recipe said it would only take 20 minutes to cook. But as much as I wanted to trust the recipe, this part made me doubtful because of how liquid the batter was. So I waited and waited, but it remained stubbornly liquid. I wasn’t even sure if it would be edible. After an hour and a half of waiting, I used the toothpick method to see if it was cooked. I inserted the toothpick into the middle of the cake and when I removed it, it was sticky but no batter was left on it, so it looked like it might be OK to take it out. By this time, I had used so much electricity and energy that I was anxious to get it out of the oven. I took it out and left it on the kitchen counter to cool down. I told myself: “Maybe it will be solid by the time I come back.” It did smell amazing because of the vanilla and rum and plums, almost like Christmas cake that filled the house. But to be honest, I had a bad feeling about it. It looked horrendous, the most disgusting-looking cake I had ever seen. At least it looked solid, so I thought OK, that seems fine-ish. After a while, I figured it had cooled down enough so I tried to get it out of the tin. I had used a cake tin that you push up from the bottom to release the cake. While I was pushing the bottom, I don’t know what happened, but the cake slipped and the whole thing just fell onto its face on the floor. I remember standing there for a moment and thinking, I just spent a bloody fortune on this cake and it’s fallen in the dirt on the floor. I rushed to my room in tears, I just couldn’t deal with it. I was so sad. My 18-year-old brother had been in his room the whole time and heard me slamming my door. He must have wondered what happened because I heard him come out of his room and go downstairs to the kitchen. I stayed in my room for a little while feeling sorry for myself, before pulling myself together and heading back out to go and clean up the mess I made. I went down the stairs and I kid you not, saw the funniest scene before my eyes. My brother was on his knees in the kitchen, literally eating the cake from off the floor. I said: “What the hell are you doing?” He told me it smelled and tasted amazing, he couldn’t resist. It reminded me of the Friends episode “The One with All The Cheesecakes”, because there is a scene where Rachel and Chandler are eating cheesecake off the floor in their hallway. It was hilarious that it was happening to me in real life. I didn’t join my brother on the floor, but I did try a little bit of the cake once we picked it up from the floor. It was really tasty even though it wasn’t quite done, but it wasn’t the total failure I thought it was going to be. He offered to get me more eggs so I could try and recreate it again. The next time I made it, I made some adjustments and it turned out bloody amazing. Now, after a lot of experimenting and tweaking the original recipe, I’ve kind of mastered it. It is still expensive to make, so I decided I would only make it for celebrations and for Christmas. I even entered my recipe in an online competition. One of the prizes was a Jamie Oliver cookbook and my dad absolutely adored him. I enlisted his help to submit my entry because I didn’t have a laptop at the time, and it turned out to be a fun thing for us to do together. Some time later, I checked my email and found out I won the competition! Both Dad and I were stunned because I was worried my recipe was too complicated and nobody would want to make it. When we received the book prize, Dad was definitely more pleased than I was. It was a great thing for both of us to do. I genuinely believe that making this cake taught me the power of not giving up. That lesson has followed me throughout my life ever since. I am now an archaeologist living in Glasgow, but it hasn’t been an easy journey. I have had to persist with things even if they don’t go according to plan and keep motivating myself to get here. I think this random cake I picked out of an old book in a library has helped shape my attitude towards life. I’m also really glad my brother ate it off the floor because if he hadn’t, I would never have learned those lessons and maybe, I would be in a very different place today. Evelin Eros is a Hungarian archaeologist living in Glasgow. She makes her rum cake every Christmas and for other special occasions. Read More The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons The dish that defines me: Alex Outhwaite’s Vietnamese bun cha ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’